Standard

Posted by

Posted on

18 September 2013

Posted under

Blender Treats, Dips & Spreads, Middle Eastern

Comments

Leave a comment

The Hummus

So good it deserves a definite article. Also, so easy! Based on Yotam Ottolenghi and Sami Tamimi’s recipe (but much faster), it’s sure to become your go-to dip and spread.

Canned chickpeas in the pot with baking soda.
Stir them so the skins come off
Boil those bebehs!
Skim any foam that forms off the top
Try to lift any skins that float to the top out of the pot
Squishy!
Put the boiled chickpeas in a colander, and run it under hot water to try and get more of the skins off
Into the processor they go!
Mmmm, pasty…
Garlic, fresh from the press!
Tahini paste, lemon juice, and salt
Ice water for the final touch
Smooth and creamy
Looks great in my mason jar!
The Hummus

Continue reading →

Standard

Posted by

Posted on

10 September 2013

Posted under

Baked Snacks

Comments

Leave a comment

Apple Chips

Apple chips are one of my favorite snacks, but I hadn’t made them myself until this week. They’re essentially a dry, crunchy version of the dehydrated apples you get in health food stores. They can be eaten plain or seasoned, and made with any kind of apple you have on hand.

Apple Chips with cinnamon and sugar
Plain Apple Chips
Cut the bottoms off your apples
Put the slices in a bowl of lemon juice and water
Blot as much moisture as you can off the apple slices
Lay the slices on parchment paper
All crispy!
Give ’em a toss with some seasonings if you’d like!
The perfect apple chip.

Continue reading →

Standard

Posted by

Posted on

29 August 2013

Posted under

Breakfasts

Comments

Leave a comment

Power Breakfast

When we took up rowing, my friend Sue and I would often have a small bite to eat before practice (at the crack of dawn), and then a larger breakfast when we returned to refuel. “Power Breakfast,” as we affectionately termed it, is a protein-packed meal that goes great with a coffee, an orange juice, and the drive to GO HARD. Inspired by my friend Ally’s taste for yogurt with eggs and my own love affair with sauteed greens, I give you The Breakfast of Champions.

Step 1: Sautee your greens and onions
Step 2: Push them to the side
Step 3: In go the eggs
Step 4: Serve with yogurt or labneh and tomatoes or beets

Continue reading →

Standard

Posted by

Posted on

21 August 2013

Posted under

Italian Dishes & Pastas

Comments

Leave a comment

Sausage e Fagioli

Pasta e Fagioli (fagioli = “beans”) is a classic Italian peasant dish. Here I’ve replaced the pasta with sausage, for a new twist on one of my favorite things to come from my mom’s kitchen.

Simmer the garlic in the stock
Cut your sausage into roundels or half-roundels
Mmm tomatoey….
Sausage goes in
Mushin’ my beans
A big simmer
Something green!
Nearly there…
Finito!

Continue reading →

Standard

Posted by

Posted on

18 August 2013

Posted under

Baked Snacks, Blender Treats, Southwest-inspired

Comments

5 Comments

Baked Black Bean and Corn Fritters with Spicy Sour Cream Dip

These fritters are baked, not fried, and inspired by my new-found love of Southwest-inspired cooking. This recipe takes a bit of time, but is well worth it. It yields 20-25 fritters–perfect for a party snack!

Black Bean and Corn Fritters with Spicy Sour Cream Dip
They emerge crispy on the outside, and gooey on the inside!
The beans, onion, and spices get their groove on in the processor
A creamy filling
Hold the roasted corn by the husk and get ready to cut the kernels from it
Cutting the kernels
Corn kernels, cilantro, and bean mixture
Everything gets mixed
Scoop the mixture up with a small spoon
Use two small spoons to roll some of the mixture into a ball
Coat the ball in cornmeal
Once the ball is on the parchment paper, press the top down with a spoon
Ready for the oven
Black Bean and Corn Fritter

Continue reading →

Standard

Posted by

Posted on

15 August 2013

Posted under

Dairy, Dips & Spreads, Middle Eastern

Comments

2 Comments

Labneh

What can’t one do with labneh, the soft, creamy, yogurty cheese of the Middle East? Some things you can definitely do: Dip your veggies in it. Spread it on bread. Use it as a “dressing” on a salad of spinach, red onion, and tapenade. Dunk your over-easy eggs in it. Here’s how to make labneh the easy way.

Looks great in my jar!
On a spinach salad with olive oil, red onion, and sundried tomato paste
Strain the whey off the yogurt into a bowl
Use a good yogurt that you like on its own
The labneh emerges!

Continue reading →

Standard

Posted by

Posted on

11 August 2013

Posted under

Dips & Spreads, Fish, Fruit in My Dinner

Comments

Leave a comment

JVRP Salmon (Salmon with Pesto, Sundried Tomato Paste, and Lemon)

My terrible photos really do not do this one justice! This is my recipe for JVRP Salmon, named for the excavation where I first made this dish. I was looking for something to make for a potluck, but only had access to a barbecue and a small electric hob. Knowing that most people would make meat on the grill, I decided to go for fish, and make use of the magic that is aluminum foil. This dish can be made very quickly if you’re short on time, but two of the more complicated ingredients can be made from scratch, if you are looking to make the whole thing a bit more involved.

Raw goodies in the pan
After the initial covered cook
Stir it around and let it continue to cook
JVRP Salmon

Continue reading →

Standard

Posted by

Posted on

11 August 2013

Posted under

Blender Treats, Dips & Spreads, Herbs

Comments

2 Comments

Basil-Almond Pesto

Another recipe inspired by quickly expiring produce from my friend’s market share! In this case the basil I received had begun to oxidize, so I wanted to use it before it went completely dark and limp. I also used some basil from the plant I am growing on my window sill. I really do not like pignoli (pine nuts), so I decided to make my pesto with almonds, but you can use pignoli and follow the same basic recipe if you’d like.

Mmm, Basil Almond Pesto…
Washin’ my basil
Into the food processor it goes!
Blend it up

Continue reading →