When it comes to cooking, I'm not exactly a fan of having to be detail-oriented. (feels too much like work). I move with the ingredients as they move me. While it may be true that, on occasion, I have been known to just throw some things together and hope for the best, I prefer the term "Cuisine Improvisor".
But, seriously, why not experiment? Playing is fun! So should be cooking. If the entire recipe doesn't float your boat, don't be afraid to explore outside the recipe. Let the recipe inspire, not dictate.
For example, I find this yummy looking potato salad recipe.
Roast potatoes just for a potato salad? Who am I kidding? How about boiling them and quickly grilling them on my non-stick grill? It gives the same kind of crunch. Dill? Hmm.. not a fan, but parsley sounds nice. Instead of lemon, I prefer lime and a bit of spice.
If you have always wanted to try something just a little bit different, I hope I have encouraged you to go for it!! Blur the limes, uumm..lines of the recipe.
My substitutions refined this salad to my taste preferences, but you may enjoy it as it is.
Creamy Avocado -Potato Salad. (Recipe from Oh She Glows Cookbook)
4.5 to 5.5 cups of yellow potatoes chopped into 1 cm cubes
3 tsp olive oil (I used less)
1/2 teaspoon fine grain sea salt (I used Mrs. Dash)
1/4 tsp freshly ground pepper
1/2 cup chopped green onions
Dressing:
1/2 cup avocado
2 tbsp minced fresh dill (I used parsley)
4 tsp fresh lemon juice ( I used lime)
1/4 tsp fine-grain sea salt. (I used a bit of cayenne)
Freshly ground pepper
Preheat the oven to 425F/220C. Line two rimmed baking sheets with parchment paper
spread potatoes in an even layer and drizzle with the oil. Season with half of the salt and pepper.
Roast potatoes for 15 min. Flip, then roast for 15-20 minutes more until golden and fork-tender.
Transfer to a large bowl and stir in the green onions.
(I boiled my potatoes then grilled for a few minutes on my non-stick grill. As I don't like raw onions, I grilled them for a minute)
In a mini food processor (I used my nutri-bullet), combine avocado, dill, lemon juice, salt,pepper and 1/4 cup water and process until smooth.
