It’s become somewhat of a tradition to have at least one big family-style dinner each week at my house or the home of one of our friends. The habit began as an excuse to get together on weekdays, despite schedules that rarely permit all of us to be in one room at once. Now it’s become a weekly-anticipated event. We have fun dreaming up themes, taking turns cooking the main dish, and deciding what each person will contribute to the meal.
The best part is, my friends are good cooks (including one bona fide chef!) with wide-ranging specialties. I bring the bean-centric, heavily Middle Eastern fare, Molly reps the down-home Appalachian comfort food, Micah makes a mean slaw, Dawn’s got a flare for Asian and bananas foster, Zach is all about the Latin American stuff, and Nicole can’t really cook but always brings a bottle of wine.
Last Friday, we ventured to Zach’s for an enchilada feast complete with chicken and squash-kale enchiladas, spicy slaw, homemade refried beans, guacamole and flan for dessert. Every time we gather around the table, I think to myself that the company we keep amplifies the enjoyment of a good meal.
After a beautiful Sunday of respite from the Portland wintertime drizzle, we’re back to the doldrums again for as far into the future as the weatherman can predict. In response, this week’s meal will be a hearty chili with cornbread and warm apple crumble. Comfort food, and the kind of good company that does good things for the soul.
Speaking of big, collaborative, merry dinners, I’ll be thinking of you all on Thanksgiving and wishing we were all gathered ‘round the same table, toasting to another year of good fortune.
I snapped some photos with a friend’s camera, so I’ll post enchilada glamor shots when I can manage to commandeer his memory card! Love from 45 degrees North!
Monday, November 21, 2011
Tuesday, November 8, 2011
Sharon's faux pho, a.k.a. "Pure Health Soup"
2 Tbsp olive oil
2 tbsp sesame oil + 2 tbsp for later
3 tbsp soy sauce
2 tbsp rice vinegar
¼ tsp tumeric, ginger, curry powder, cayenne pepper
Juice ¼ lemon
4 carrots sliced
1 zuchinni cut in half, peeled and sliced
1 cup bok choy (I try and use baby)
Some onion if on hand
1/3 red pepper cut in pieces
3 cans or 2 boxes chcken/veggie broth
Scallions sliced
Bean sprouts
Udon or rice noodles
Heat oils and spices in soup pan.. Add spices and stir until fragrant. Add carrot and onion (if using). Stir for a few minutes and then add the bok choy, soy sauce, rice vinegar , lemon, and stir a couple more minutes. Add broth and zuchinni and remaining sesame oil and let simmer for 30 min, mostly covered. Do not let boil.
Taste and add S&P if needed…perhaps a splash more soy, sesame, etc to taste.
Cook noodle according to instructions.
Place some cooked noodles in bowl and cover with soup. Garnish with scallions and bean sprouts.
Tastes and feels like you are eating pure health!!!
2 tbsp sesame oil + 2 tbsp for later
3 tbsp soy sauce
2 tbsp rice vinegar
¼ tsp tumeric, ginger, curry powder, cayenne pepper
Juice ¼ lemon
4 carrots sliced
1 zuchinni cut in half, peeled and sliced
1 cup bok choy (I try and use baby)
Some onion if on hand
1/3 red pepper cut in pieces
3 cans or 2 boxes chcken/veggie broth
Scallions sliced
Bean sprouts
Udon or rice noodles
Heat oils and spices in soup pan.. Add spices and stir until fragrant. Add carrot and onion (if using). Stir for a few minutes and then add the bok choy, soy sauce, rice vinegar , lemon, and stir a couple more minutes. Add broth and zuchinni and remaining sesame oil and let simmer for 30 min, mostly covered. Do not let boil.
Taste and add S&P if needed…perhaps a splash more soy, sesame, etc to taste.
Cook noodle according to instructions.
Place some cooked noodles in bowl and cover with soup. Garnish with scallions and bean sprouts.
Tastes and feels like you are eating pure health!!!
Heavenly harvest: Corn and squash chowder
Hello family!
Allow me to reinvigorate this blog with my most recent foodie foray. After the eggs and cheese in my fridge are exhausted (and after my birthday, because I want to go to my favorite pizza place to celebrate with a gooey pie and a cheese platter) I’m dipping my toes into veganism for a month! To prep, I’ve been experimenting with vegan recipes and I just hit a jackpot.
The last corn of the season was on sale at the farmer’s market, and the rainy day gave me a serious hankering for hearty, creamy soup. So I bought 10 ears and some peppers, then set my sights on corn chowder.
The result (which will not be pictured because I currently am without camera or computer) was the most decadent (and vegan!) corn chowder ever.
Here’s the estimated recipe:
-10 ears corn
-4 poblano peppers
-2 red peppers
-an onion
-1 delicata squash
-2 cups coconut milk (the drinkable stuff from a carton, not the stuff you use for curry)
-3 cups almond milk
-water to desired consistency
-salt to desired ... saltiness
-about 2 T red chili flakes
-1 t chili powder
-garlic powder to taste
-turmeric for a little color
-savory to taste
Saw the raw corn off the cob and throw it in the pan along with the minced onion, peppers and cubed squash (no need to peel delicata – the skin is edible). Add the liquids and bring to boil. Simmer until all vegetables are cooked, then if you have an inversion blender, blend until the broth becomes thick, but chunks of veggies still remain. If you’ve got a regular blender, put about 1/3 of the broth in to puree. Add the spices and cook another few minutes, then serve with a sprinkling of chili-dusted popcorn or roasted pumpkin seeds on top.
Allow me to reinvigorate this blog with my most recent foodie foray. After the eggs and cheese in my fridge are exhausted (and after my birthday, because I want to go to my favorite pizza place to celebrate with a gooey pie and a cheese platter) I’m dipping my toes into veganism for a month! To prep, I’ve been experimenting with vegan recipes and I just hit a jackpot.
The last corn of the season was on sale at the farmer’s market, and the rainy day gave me a serious hankering for hearty, creamy soup. So I bought 10 ears and some peppers, then set my sights on corn chowder.
The result (which will not be pictured because I currently am without camera or computer) was the most decadent (and vegan!) corn chowder ever.
Here’s the estimated recipe:
-10 ears corn
-4 poblano peppers
-2 red peppers
-an onion
-1 delicata squash
-2 cups coconut milk (the drinkable stuff from a carton, not the stuff you use for curry)
-3 cups almond milk
-water to desired consistency
-salt to desired ... saltiness
-about 2 T red chili flakes
-1 t chili powder
-garlic powder to taste
-turmeric for a little color
-savory to taste
Saw the raw corn off the cob and throw it in the pan along with the minced onion, peppers and cubed squash (no need to peel delicata – the skin is edible). Add the liquids and bring to boil. Simmer until all vegetables are cooked, then if you have an inversion blender, blend until the broth becomes thick, but chunks of veggies still remain. If you’ve got a regular blender, put about 1/3 of the broth in to puree. Add the spices and cook another few minutes, then serve with a sprinkling of chili-dusted popcorn or roasted pumpkin seeds on top.
Sunday, September 11, 2011
A potpourri of culinary notes
So again, the blog has gone stagnant. Not for want of delicious meals I
hope, but rather because, like me, you’ve all beeen too busy cooking,
eating and making merriment to find the time to blog about it! It’s Sunday evening and I'm working a slow cops shift, so I’m taking the time for a rundown.
Miso mayo: If you haven't, I suggest you try this! A friend recently turned me on to it. It's essentially the taste of miso soup with the consistency of mustard, and it's amazing on veggies, in potato salad, or just smeared on bread (plus a thousand other uses).
Porchside livin': It's true what they say. Despite nine months of hellish gray skies and rain (hellish by some people's opinion. I think Portland is lovely year-round), this city has the greatest summers. I've been caught up in a love affair with PDX summertime and, by association, my front porch. Countless lazy evenings have been spent skipping "dinner" alltogether and instead walking to the grocer's for a chunk of cheese, a tub of hummus, a fresh loaf of crusty bread and a pack of beer as dark as the coming night itself. Add a generous bowl of almonds and rice crackers, raid the fridge for some dipping veggies, and you're golden. Take up residence in an Adirondack chair with a westerly view, include a couple of friends to share the sunset, and you've got my heaven. When we get sick of the porch, this scenario is carried out on Mt. Tabor, a quarter-mile down the street and the best sunset-gazing spot in this city (imho).
Viva la BBQ: These have also become a regular occurrence around here, and each one is better than the last. Moreso since Erin sent me a rockin' Motown CD, adding a dance party element to the food-making. Last week, while Jess (my college roommate and member of my all-time-favorite-people list) was in town, we had the most successful one yet. I made a chili-lime slaw and caprese pasta salad, roomie Micah and his brother made fingerling potato salad and roasted corn with homemade habanero sauce. They grilled a chicken and some burgers, and I made portabello mushroom patties. A few friends brought the obligatory watermelon, chips and beer, and our new neighbors wandered over too! We lingered on the porch well past midnight, then headed to our favorite watering hole only to find it was closed on this particular Sunday. Hilarity ensued as we continued our search, not wanting the night to end quite yet. The only bar open was Toms, a crusty place that fits the definition of watering hole to a T. We had one drink, took the long way home, dug into the leftovers and talked 'til we couldn't keep our eyes open any longer. Long live summer, long live barbecues.
Lastly, I've been on a pickling spree. Sparked by a trip to the u-pick berry stand where they were also selling teeny-tiny cucumbers, I decided to give it a whirl. And it's surprisingly simple! There's a refrigerator recipe that requires no brining or sealing of the jar, so all you have to do is combine vinegar, salt, sugar, and your spice of choice (garlic and red chilies, anyone?), then pack the jar with pickles and let it sit for a few days. Vlasic ain't got nothin' on this.
It's also berry season, and I've been itching to make some blackberry jam infused with local lavender when I find the time. I'll keep y'all posted on how it goes!
PS: I brought some Sanders hot fudge home from Michigan to share with friends and coworkers. All agreed it's the best there is. Miss you all! Much love from my front porch.
Miso mayo: If you haven't, I suggest you try this! A friend recently turned me on to it. It's essentially the taste of miso soup with the consistency of mustard, and it's amazing on veggies, in potato salad, or just smeared on bread (plus a thousand other uses).
Porchside livin': It's true what they say. Despite nine months of hellish gray skies and rain (hellish by some people's opinion. I think Portland is lovely year-round), this city has the greatest summers. I've been caught up in a love affair with PDX summertime and, by association, my front porch. Countless lazy evenings have been spent skipping "dinner" alltogether and instead walking to the grocer's for a chunk of cheese, a tub of hummus, a fresh loaf of crusty bread and a pack of beer as dark as the coming night itself. Add a generous bowl of almonds and rice crackers, raid the fridge for some dipping veggies, and you're golden. Take up residence in an Adirondack chair with a westerly view, include a couple of friends to share the sunset, and you've got my heaven. When we get sick of the porch, this scenario is carried out on Mt. Tabor, a quarter-mile down the street and the best sunset-gazing spot in this city (imho).
Viva la BBQ: These have also become a regular occurrence around here, and each one is better than the last. Moreso since Erin sent me a rockin' Motown CD, adding a dance party element to the food-making. Last week, while Jess (my college roommate and member of my all-time-favorite-people list) was in town, we had the most successful one yet. I made a chili-lime slaw and caprese pasta salad, roomie Micah and his brother made fingerling potato salad and roasted corn with homemade habanero sauce. They grilled a chicken and some burgers, and I made portabello mushroom patties. A few friends brought the obligatory watermelon, chips and beer, and our new neighbors wandered over too! We lingered on the porch well past midnight, then headed to our favorite watering hole only to find it was closed on this particular Sunday. Hilarity ensued as we continued our search, not wanting the night to end quite yet. The only bar open was Toms, a crusty place that fits the definition of watering hole to a T. We had one drink, took the long way home, dug into the leftovers and talked 'til we couldn't keep our eyes open any longer. Long live summer, long live barbecues.
Lastly, I've been on a pickling spree. Sparked by a trip to the u-pick berry stand where they were also selling teeny-tiny cucumbers, I decided to give it a whirl. And it's surprisingly simple! There's a refrigerator recipe that requires no brining or sealing of the jar, so all you have to do is combine vinegar, salt, sugar, and your spice of choice (garlic and red chilies, anyone?), then pack the jar with pickles and let it sit for a few days. Vlasic ain't got nothin' on this.
It's also berry season, and I've been itching to make some blackberry jam infused with local lavender when I find the time. I'll keep y'all posted on how it goes!
PS: I brought some Sanders hot fudge home from Michigan to share with friends and coworkers. All agreed it's the best there is. Miss you all! Much love from my front porch.
Tuesday, June 28, 2011
White wine in the summertime
Oh yes, family. As we all know, summertime is a white wine season. Seizing the opportunity to incorporate that adage into my cooking (okay, I'll admit part of the inspiration came from drinking wine while deciding what to make for dinner), I came up with this. For lack of a real name, I'll call it Greek white beans and vegetables in sherry reduction.
No cup-for-cup recipe, but here's the general idea:
A pound of white beans (I used cannellini, chickpeas and blackeyed peas)
A bunch of greens (kale, chard, spinach, whatever you've got)
A couple of carrots, a few stalks of celery, a bit of garlic, a big chopped tomato, a red pepper
A generous pour of sherry cooking wine and a less generous pour of white drinking wine (probably 1/2 to 2/3 cups total)
Probably 2-3 tablespoons of vinegar and a tablespoon of lemon juice
A generous sprinkling of Greek spice mix
Salt and pepper to taste
Cook the beans, reserving a little water afterward. Pour in the wine and spice, and throw in all the veggies except the greens. When that's all cooked, turn off the flame and throw in the greens. Wait 'til they wilt, then enjoy! I ate it plain, but it'd be good over a bed of pasta as well. No photos because we ate it all in one sitting.
No cup-for-cup recipe, but here's the general idea:
A pound of white beans (I used cannellini, chickpeas and blackeyed peas)
A bunch of greens (kale, chard, spinach, whatever you've got)
A couple of carrots, a few stalks of celery, a bit of garlic, a big chopped tomato, a red pepper
A generous pour of sherry cooking wine and a less generous pour of white drinking wine (probably 1/2 to 2/3 cups total)
Probably 2-3 tablespoons of vinegar and a tablespoon of lemon juice
A generous sprinkling of Greek spice mix
Salt and pepper to taste
Cook the beans, reserving a little water afterward. Pour in the wine and spice, and throw in all the veggies except the greens. When that's all cooked, turn off the flame and throw in the greens. Wait 'til they wilt, then enjoy! I ate it plain, but it'd be good over a bed of pasta as well. No photos because we ate it all in one sitting.
Tuesday, May 31, 2011
In love with beets
Beets--I just can't get enough of them lately. Here is a simple, yet tasty recipe I've been enjoying:
Beets, Quinoa, and Goat Cheese Salad
3-5 beets, including green tops
oil
garlic
1/2 cup quinoa
1/2 cup goat cheese
1. Remove green tops and wash beets. Cover beets in water, bring to a boil. Reduce heat. Cover and simmer for about 40 minutes, or until beets can be pierced with a fork. Once beets are cooked, peel skins and dice into bit-size pieces.
2. Wash and chop about 1/3 cup of beet greens to saute.
3. Saute oil, garlic, and greens until wilted. Remove from heat. Add diced beets, quinoa, and cheese. Toss and serve.
Beets, Quinoa, and Goat Cheese Salad
3-5 beets, including green tops
oil
garlic
1/2 cup quinoa
1/2 cup goat cheese
1. Remove green tops and wash beets. Cover beets in water, bring to a boil. Reduce heat. Cover and simmer for about 40 minutes, or until beets can be pierced with a fork. Once beets are cooked, peel skins and dice into bit-size pieces.
2. Wash and chop about 1/3 cup of beet greens to saute.
3. Saute oil, garlic, and greens until wilted. Remove from heat. Add diced beets, quinoa, and cheese. Toss and serve.
Sunday, May 22, 2011
Foraging; and an ode to egg salad
Hello family!
As of late, I've been getting into foraging. It started with a conversation with a coworker who'd experienced the unheard-of: Being let in on an acquaintence's secret morel location. We got to talking about morels (I hadn't known you could hunt them in Oregon), which segued into the topic of fiddleheads, and again onto dandelion greens and nettles.
The fiddleheads are no more, but there are plenty of nettles and dandelion greens in the park by my house. Last week, I brought some twine up to the park with me, and came back down with two big bunches of greens. I brought them home, checked the cupboard for whatever legume was on hand (in this case, it was split yellow peas) and threw them into a pot with some herbs fresh from my back yard. A true forager's feast! The tomatoes, I'll admit, came from a can.
On an unrelated note, a friend and I impulsively bought some Easter egg-dyeing kits (on clearance, of course) with the hope of using them for a rapture party. The party plans took off, but not the egg portion. As a result, I was left with a couple dozen hard boileds and zero motivation to use that egg dye. Solution: Egg salad! I can't remember the last time I had this, but I'm going to make a point to get into the habit.
Happy spring!
As of late, I've been getting into foraging. It started with a conversation with a coworker who'd experienced the unheard-of: Being let in on an acquaintence's secret morel location. We got to talking about morels (I hadn't known you could hunt them in Oregon), which segued into the topic of fiddleheads, and again onto dandelion greens and nettles.
The fiddleheads are no more, but there are plenty of nettles and dandelion greens in the park by my house. Last week, I brought some twine up to the park with me, and came back down with two big bunches of greens. I brought them home, checked the cupboard for whatever legume was on hand (in this case, it was split yellow peas) and threw them into a pot with some herbs fresh from my back yard. A true forager's feast! The tomatoes, I'll admit, came from a can.
On an unrelated note, a friend and I impulsively bought some Easter egg-dyeing kits (on clearance, of course) with the hope of using them for a rapture party. The party plans took off, but not the egg portion. As a result, I was left with a couple dozen hard boileds and zero motivation to use that egg dye. Solution: Egg salad! I can't remember the last time I had this, but I'm going to make a point to get into the habit.
Happy spring!
Friday, May 6, 2011
First barbecue of springtime!
Last week, my college roommate and her boyfriend came to visit for a few days.
True to form, we ran ourselves ragged around Portland, ate at all my favorite places (Lindsey, a once-a-day waffle eater, said Waffle Window was the best she's ever had. Dave, a dude who's eaten his fair share of pizzas, said the radicchio pie from Ken's was the best he's ever had. I, a former groupie of Ken's olive pizza, have to agree with him.), drank at all my favorite bars (as various other public and private places throughout Western Oregon), attempted and failed to get into a show at the Doug (still went to the upstairs bar), drank coffee, took hikes and watched sunsets.
It was a quality few days with good people I haven't seen in quite some time. They left town at 5 a.m. on Monday, but not before one last hurrah. After a full day at the beach, we capped off a rare cloud-free day in Portland with a backyard barbecue (I'm in love with my back yard) and a few Portland friends. Most of them were meat-eaters and brought brats and burgers, making me miss a more familiar back porch -- that of Van Stone Drive. Especially since many of the Haack clan were likely gathered on that very porch at the very same time, celebrating the one and only Reyn Haack.
All told, the bbq was a success. We scrambled home just before the guests arrived and whipped up some cole slaw (mom's recipe), a balsamic-dijon pasta salad, dilly roasted potatoes and veggies, and a killer tzatziki dip made with herbs from our backyard (did I mention we have herbs in our backyard?!) There was apricot beer, laughter, breaking news (Osama), a new leftie-stringed guitar for yours truly, and many instances of over-sharing as Linds, Dave and I related our college adventures to the group.
I'll track down photos from a friend who has a good camera and was snapping up a storm at the bbq. In the meantime, sorry for the semi-irrelevant post, and here's to the return of porch sitting, flame grilling and bonfire singalongs. Much love to all.
 |
| This isn't the bbq, but it's Linds. Stuffing her face on a farmer's market breakfast burrito. |
True to form, we ran ourselves ragged around Portland, ate at all my favorite places (Lindsey, a once-a-day waffle eater, said Waffle Window was the best she's ever had. Dave, a dude who's eaten his fair share of pizzas, said the radicchio pie from Ken's was the best he's ever had. I, a former groupie of Ken's olive pizza, have to agree with him.), drank at all my favorite bars (as various other public and private places throughout Western Oregon), attempted and failed to get into a show at the Doug (still went to the upstairs bar), drank coffee, took hikes and watched sunsets.
 |
| Ken's! The pictured pizza (olive) is the bomb dig. But nothing compared to the newly-discovered radicchio. |
It was a quality few days with good people I haven't seen in quite some time. They left town at 5 a.m. on Monday, but not before one last hurrah. After a full day at the beach, we capped off a rare cloud-free day in Portland with a backyard barbecue (I'm in love with my back yard) and a few Portland friends. Most of them were meat-eaters and brought brats and burgers, making me miss a more familiar back porch -- that of Van Stone Drive. Especially since many of the Haack clan were likely gathered on that very porch at the very same time, celebrating the one and only Reyn Haack.
 | |||
| Also not the bbq, but earlier this week we had our first picnic of the year on Mt. Tabor! Dom and I kicked it off with happy hour on my front porch. |
All told, the bbq was a success. We scrambled home just before the guests arrived and whipped up some cole slaw (mom's recipe), a balsamic-dijon pasta salad, dilly roasted potatoes and veggies, and a killer tzatziki dip made with herbs from our backyard (did I mention we have herbs in our backyard?!) There was apricot beer, laughter, breaking news (Osama), a new leftie-stringed guitar for yours truly, and many instances of over-sharing as Linds, Dave and I related our college adventures to the group.
 | |
| This guy makes about 500 burritos every Saturday. I probably annoyed him with my incessant chitchat, but I got some good info. He can crack 1,000 eggs in under 40 minutes, the green stuff is chili, not tomatillo, and he'll start selling in the NE Portland market when it opens. Oh, and those other hawkers are his kids. Precious. |
I'll track down photos from a friend who has a good camera and was snapping up a storm at the bbq. In the meantime, sorry for the semi-irrelevant post, and here's to the return of porch sitting, flame grilling and bonfire singalongs. Much love to all.
Saturday, March 19, 2011
Gotta post this one, since it's all I've been talking about for days...
At first, I was skeptical. "Mock" tuna salad? That just sounds impossible. How can the humble chickpea possibly stand up to the sinewy, squeeky goodness of real tuna? What the heck is nutritional yeast, and how could it ever produce the same salty, fishy taste of albacore? And soy sauce in tuna salad? Now you're just talking crazy.
But I'm happy to say I was wrong. Mock tuna salad, folks. Not half-assed, lackluster, only-sort-of-similar-tasting mock tuna salad. Full-fledged taste and texture spot-on tuna salad. The best part: Veg-friendly, sustainable and mercury-free! Try it, folks.
The recipe:
15 oz. can chickpeas, or about two cups of cooked dry beans, with a little of the cook water leftover
2 celery stalks (however much crunch you like, really)
2T dill relish, or just food process some spears
half of an onion
2 t. nutritional yeast
1 T mayo (adjust to your liking)
1 t. soy sauce
lemon juice to taste
I added some olives because I like 'em.
Squish up the chickpeas with a fork, or food process them lightly. You're not looking for a paste here. Just a good smoosh with the texture intact. Add in the remaining ingredients, give it a good stir, and you're golden! Enjoy on some rice crackers, a sandwich, a bed of cold grains, whatever.
You'd best believe I'm making this at the next Haack family gathering, when we need a little snack before the main event at Gramps' house.
But I'm happy to say I was wrong. Mock tuna salad, folks. Not half-assed, lackluster, only-sort-of-similar-tasting mock tuna salad. Full-fledged taste and texture spot-on tuna salad. The best part: Veg-friendly, sustainable and mercury-free! Try it, folks.
The recipe:
15 oz. can chickpeas, or about two cups of cooked dry beans, with a little of the cook water leftover
2 celery stalks (however much crunch you like, really)
2T dill relish, or just food process some spears
half of an onion
2 t. nutritional yeast
1 T mayo (adjust to your liking)
1 t. soy sauce
lemon juice to taste
I added some olives because I like 'em.
Squish up the chickpeas with a fork, or food process them lightly. You're not looking for a paste here. Just a good smoosh with the texture intact. Add in the remaining ingredients, give it a good stir, and you're golden! Enjoy on some rice crackers, a sandwich, a bed of cold grains, whatever.
You'd best believe I'm making this at the next Haack family gathering, when we need a little snack before the main event at Gramps' house.
Adobo sauce is the greatest thing since the chickpea
SHOOT! Meant to take a photo, but I ate it all before I could remember! Anyway...
So I've been on a bit of an adobo kick lately. My roommate's brother made homemade adobo for us a few weeks ago and, while I can't claim to have the ambition to make my own, I've been buying the stuff like crazy.
The other day I made another stew sans measuring cups, and it turned out awesome! I'm calling it intercontinental stew, because the other main broth ingredient was Turkish ajvar (paprika-eggplant sauce). The results were awesome, so I'll try to replicate the general recipe here.
-About a pound and a half of whatever beans you have on hand. For me, it was pintos, white beans, black mungs, lentils and chickpeas.
-one small can of chipotles in adobo sauce
-about 2/3 cup of ajvar
-salt and pepper to taste
-3 cloves minced garlic
-one medium onion
-carrots to your liking
-one bunch of spinach
-a sprinkling of dried red peppers
-a dash of sugar
-Soak the beans overnight or do the quick soak method, then cook them fully in 3x the amount of water-to-beans. Once they're done, throw in the remaining ingredients, adding more water if it's too thick. Let it bubble for a bit until the onions are cooked, then add the spinach until it wilts. I served mine over a bed of wheat spaghetti with a dollop of yogurt on top.
So I've been on a bit of an adobo kick lately. My roommate's brother made homemade adobo for us a few weeks ago and, while I can't claim to have the ambition to make my own, I've been buying the stuff like crazy.
The other day I made another stew sans measuring cups, and it turned out awesome! I'm calling it intercontinental stew, because the other main broth ingredient was Turkish ajvar (paprika-eggplant sauce). The results were awesome, so I'll try to replicate the general recipe here.
-About a pound and a half of whatever beans you have on hand. For me, it was pintos, white beans, black mungs, lentils and chickpeas.
-one small can of chipotles in adobo sauce
-about 2/3 cup of ajvar
-salt and pepper to taste
-3 cloves minced garlic
-one medium onion
-carrots to your liking
-one bunch of spinach
-a sprinkling of dried red peppers
-a dash of sugar
-Soak the beans overnight or do the quick soak method, then cook them fully in 3x the amount of water-to-beans. Once they're done, throw in the remaining ingredients, adding more water if it's too thick. Let it bubble for a bit until the onions are cooked, then add the spinach until it wilts. I served mine over a bed of wheat spaghetti with a dollop of yogurt on top.
Thursday, March 17, 2011
Last yam post, I promise...
This blog done died.
Time to revive!
In case you couldn't tell, I'm obsessed with yams. Here's a recipe that garnered a handful of compliments and recipe requests the last time I prepared it for a group of friends.
Enjoy!
3 medium yams, well scrubbed and cut into 1/2-inch pieces
1 tablespoon oil
2 garlic cloves, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon crushed red pepper
2 cans garbanzo beans, rinsed and drained
1 can vegetable broth
1 can diced tomatoes
1/4 cup peanut butter
½ cup loosely packed fresh cilantro leaves, chopped
1.Place potatoes in microwave-safe dish and microwave on high until fork-tender, about 8 minutes.
2.In saucepot, heat oil over medium-high heat. Add garlic, cumin, salt, cinnamon, and pepper. Cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook for 1 minute.
3.Reduce heat to medium-low; add sweet potatoes and simmer briefly. Stir in cilantro.
I usually add more spices and peanut butter than the recipe calls for—add and subtract to your liking!
Time to revive!
In case you couldn't tell, I'm obsessed with yams. Here's a recipe that garnered a handful of compliments and recipe requests the last time I prepared it for a group of friends.
Enjoy!
3 medium yams, well scrubbed and cut into 1/2-inch pieces
1 tablespoon oil
2 garlic cloves, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon crushed red pepper
2 cans garbanzo beans, rinsed and drained
1 can vegetable broth
1 can diced tomatoes
1/4 cup peanut butter
½ cup loosely packed fresh cilantro leaves, chopped
1.Place potatoes in microwave-safe dish and microwave on high until fork-tender, about 8 minutes.
2.In saucepot, heat oil over medium-high heat. Add garlic, cumin, salt, cinnamon, and pepper. Cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook for 1 minute.
3.Reduce heat to medium-low; add sweet potatoes and simmer briefly. Stir in cilantro.
I usually add more spices and peanut butter than the recipe calls for—add and subtract to your liking!
Tuesday, February 15, 2011
Revelations in crucifer form
Family, I have a breakthrough to share. Some of you may already have been aware of this, but it's new to me. Cauliflower rules!
I've always been mildly in favor of the cauliflower. It was among my favorite relish tray items, and I appreciated it steamed with broccoli. But this year, I took cauliflower to new levels. Creamed with tyme and pepper--amazing. Roasted with a bit of sage--heaven. Pickled--unexpectedly tasty.
And most recently: Chopped finely and added to a vegetarian chili. Having a ton of near-expired veggies and only kidney beans in the cupboard, I set about to make a blindfold chili. I was a bit intimidated, because my mom's chili is a masterpiece. But somehow, the random components yielded a chili that I'd pit against the best of 'em. And the cauliflower stole the show--same chunky-chewy texture of ground beef, a nice temper to the spice, and a pretty color to boot. Try it.
This weekend, I'm continuing my adventures in cauliflower with a variation on this recipe for Indian cauliflower bread. Bon apetit!
I've always been mildly in favor of the cauliflower. It was among my favorite relish tray items, and I appreciated it steamed with broccoli. But this year, I took cauliflower to new levels. Creamed with tyme and pepper--amazing. Roasted with a bit of sage--heaven. Pickled--unexpectedly tasty.
And most recently: Chopped finely and added to a vegetarian chili. Having a ton of near-expired veggies and only kidney beans in the cupboard, I set about to make a blindfold chili. I was a bit intimidated, because my mom's chili is a masterpiece. But somehow, the random components yielded a chili that I'd pit against the best of 'em. And the cauliflower stole the show--same chunky-chewy texture of ground beef, a nice temper to the spice, and a pretty color to boot. Try it.
This weekend, I'm continuing my adventures in cauliflower with a variation on this recipe for Indian cauliflower bread. Bon apetit!
Saturday, February 5, 2011
The Perfect Thin-Crust Pizza Dough
Literally, THE PERFECT thin-crust pizza dough. I've been searching for a good recipe for a while and this recipe rivals pizza from my favorite restaurant. Many thanks to my professor who shared the recipe with me (he was making an analogy between cooking and teaching).
Thin-Crust Pizza Dough
makes two 13-inch pizzas
3 cups bread flour (16.5 ounces) , plus more for work surface
2 tsp sugar
½ tsp instant or rapid-rise yeast
1 1/3 cups (10.5 ounces) ice water
1 TBS vegetable oil, plus more for work surface
1 ½ tsp table salt
1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds, Remove dough from bowl, knead briefly on lightly oiled counter-top until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
3. One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches blow broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
4. Coat 1 ball of dough generously with flour and place on well-floured counter-top. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thinker than center. Using hands, gently stretch disk into 12-in round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in thin layer over surface of dough, leaving ¼-inch border around edge. Sprinkle with cheese and other toppings. Slide pizza carefully on to stone and bake until crust is well browned and cheese is bubbly and beginning to brow, 10 to 12 minutes, rotating pizza half way through. Remove pizza and place on wire rack for 5 minutes before slicing and serving.
Thin-Crust Pizza Dough
makes two 13-inch pizzas
3 cups bread flour (16.5 ounces) , plus more for work surface
2 tsp sugar
½ tsp instant or rapid-rise yeast
1 1/3 cups (10.5 ounces) ice water
1 TBS vegetable oil, plus more for work surface
1 ½ tsp table salt
1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds, Remove dough from bowl, knead briefly on lightly oiled counter-top until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
3. One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches blow broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
4. Coat 1 ball of dough generously with flour and place on well-floured counter-top. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thinker than center. Using hands, gently stretch disk into 12-in round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in thin layer over surface of dough, leaving ¼-inch border around edge. Sprinkle with cheese and other toppings. Slide pizza carefully on to stone and bake until crust is well browned and cheese is bubbly and beginning to brow, 10 to 12 minutes, rotating pizza half way through. Remove pizza and place on wire rack for 5 minutes before slicing and serving.
Friday, January 28, 2011
The blog has gone stagnant...
...and I've been too busy (and/or addicted to my local taco cart and pumpkin curry hole-in-the-wall) to cook anything lately! So I've got nothing of my own to contribute, but I thought I'd share a friend's new food blog. Some simple, tasty-looking stuff on there already, and she's pretty excited about the new project, so I'm sure there's much more to come. Plus, good music included!
Eating the Beats
Eating the Beats
Subscribe to:
Posts (Atom)