Could be me, I’ve made it twice. I also love it.
Sorry, I somehow never saw your reply. I’ve had great success just roasting them in the oven à la Kenji (his extra-crispy potatoes), or just roasting at 375 till crispy.
Either come out much better than this “recipe.”
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After having been downright obsessed with the vegan frozen banana dessert we had in Philly, we finally gave this recipe a shot:
It came out nicely, and the ease of it is pretty unbeatable. I will say ours could’ve been ever-so-slightly more creamy, so maybe next time we’ll add a splash of coconut milk.
It also wasn’t blended completely, so a few banana chonks here and there added to the texture.
We topped it with homemade chocolate sauce, chopped pecans, and salted peanuts 
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Impressive.
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Trust, it was dead-easy, especially compared to other ice cream my dude makes 
You can do the same with frozen strawberries (and, presumably, other fruit like mango, blueberries, etc.).
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COCONUT MISO SALMON (steelhead for me, because that’s what was on sale) CURRY
This took the better part of an hour for me, so it probably won’t be a repeat for a weeknight, but we loved this. I doubled the ginger and garlic and coconut, added a lot of lemongrass, and only did 2 cups of water after reading comments that three made it too soupy. I also added in half a chopped jalapeno with the onion and cooked mushrooms at the end. I added a ton of lime and cilantro at the end. Over brown basmati rice, this was great. I found the flavor to be great with the adjustments I made.
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CHOCOLATE SELF SAUCING CAKE
A tale of two outcomes.
My friend’s daughter made this last year in a pie dish, and it was a bit messy (bubbled over) but came out pretty close to what’s described.
I made it a few days ago in a round Pyrex dish so I could transport it to a friend’s, and I got no separation of layers, though there was certainly “sauce” and cake.
I added coffee powder by habit, and rum to both batter and sauce, and it was very good. Also reduced sugar as I find all Yossi’s recipes too sweet.
Going to try the lighter, no egg no sour cream one of these days to compare.
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That sounds great.
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NYT’s Baked Oatmeal (gift link below).
The recipe calls for baking powder and an egg. I topped it with frozen local peaches and a sprinkling of sweetened coconut. With all the ingredients but the peaches at room temp (peaches were still frozen), it took 45 minutes to bake. I followed up with the broiler for just under 2 minutes.
A little on the sweet side for my taste (easily remedied), but still was delicious. Infinitely riffable. Will make again.
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I’m going to make this soon. Thanks for the gift link.
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Next time I make it I’m going to cut the brown sugar in half, but leave the maple syrup as called for. But then I don’t like things too sweet. YMMV.
My aunt makes baked oatmeal with frozen fruit regularly, and skips the sugar – she says the juices from the fruit end up making it taste like cake even without. (And you can always add some later if you want it sweeter.)
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I have wondered about this recipe, so I’m glad to see your report. My inclination on first reading it was definiely to cut the sugar.
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SLOW COOKER BBQ PULLED CHICKEN
Another Times recipe that’s more throw-things-in-a-pot than a recipe, but that’s about my speed for a weeknight. I used only chicken thighs since I thought breasts would get too dry. Our bbq sauce of choice is Dino BBQ’s classic. I did the higher end of the time range to get the texture I wanted. Served with Costco corn muffins and a mutated version slaw below with pineapple instead of mango and no added honey. We loved it. I’ll definitely try it with mango when I have some on hand.
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Please join us for Spring 2025:
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WEEKNIGHT CHICKEN TAGINE
I have no clue how faithful this recipe is to an actual, non-weeknight tagine, but we really enjoyed it. The preserved lemon and cilantro are musts in the marinade- and the olives are a necessary garnish for the hit of salt they provide. I felt like there was a bit too much onion. But overall this recipe provided a great burst of flavor with minimal effort. I’d brown the chicken a bit first next time for a bit of color and texture on it. Will make again for sure.
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HUEVOS ENFRIJOLADOS
This one ticked a bunch of boxes for us. Beans for the kid, we all love poached eggs, and this seemed like a Mexican shakshuka, which we also love. I went easy on the chipotles (only 2), but added cumin and smoked paprika, and it was plenty flavorful. I needed more broth to get the necessary texture for poaching, and my eggs took way longer than 7 minutes to get the whites set. I served this on top of spinach for me and my husband, and with lots of homemade guacamole. Will make again. (Pictured after I punctured the yolks.)
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You are seriously rocking this COTM, and I love it.
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Kenji’s mandarin pancakes from NYT. I always forget how easy this one is, and the more you make them, the easier it gets. I made them tonight along with a cabbage stir-fry (aka moo shu).
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