Burning Seaweed Productions

Cheesy Sun-Dried Tomato Pizza Bar by Fannetastic Food.

I know oats can work in savory recipes but I don’t have much experience making them work. These bars were pretty good.

I used Kenji’s mayonnaise recipe. Even without an immersion blender, it’s pretty easy. You just need a bowl, a whisk, and something you can slowly pour oil out of without making a mess. The garlic should probably be listed as an optional ingredient. I turned some of the mayo into a decent Caesar dressing by adding anchovies, Parmesan, and more lemon juice.

The egg white makes a big difference in holding the dry ingredients together without adding a dramatic amount of sugar.

I cooked some steak tips to celebrate having a new cast iron pan. Since I don’t have any experience cooking steak, they were fairly tough and flavorless, so I turned them into a grilled steak and cheese sandwich.

I tried the frozen tofu trick probably a decade ago and didn’t like the result, for whatever reason. Thanks to Anna Ladd, a.k.a. sincere on main, who got my attention and many others’ with her recent salad video and then followed it with a tofu video, I was inspired to try it again. The drained tofu pieces crisp up surprisingly well in the oven and aren’t a million miles from the fried tofu I’ve had at restaurants. I think they would work best in a dish with a lot of sauce, since tofu with most of its water expelled turns out to be pretty dry.

Recipe by Serious Eats. A coarse hummus with a few extra seasonings and cucumber.

I’ve been experimenting with granola. This batch used butter, brown sugar, pepitas, millet, and peanut butter powder.

Recipe by Sally’s Baking Addiction.

I rubbed some cabbage slices with oil and salt, then baked them until some caramelization happened. They were surprisingly flavorful, as well as an efficient way to use a lot of cabbage.

Baked zucchini slices topped with Italian sausage and Ritz cracker crumbs.