AVOCADO “HUMMUS”

Posted in Appetizers, Vegetarian-friendly by sallybr

Sometimes (quite often, I’m afraid) I have a recipe on my list of things to do ASAP and there it sits for a year or five. But every once in a while the exact opposite happens: I see a recipe, fall in love, and make it right away. This avocado hummus showed up on my screen during the last Secret Recipe Reveal Day, which fell exactly on Memorial Day. Maybe having the day off helped, but the truth is that I saw the recipe mid-morning, and made it at 3pm. How about that for efficiency?

AVOCADO HUMMUS
(slightly modified from Chocolate and Chillies)

1 19 oz can of chickpeas, drained and rinsed
2 avocados, pitted and diced
1 garlic clove, minced or pressed (I omitted)
handful of cilantro, roughly chopped
4 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
1/2 tsp ground cumin
1/4 cup water
salt and freshly ground pepper to taste

In a food processor add all the ingredients and process. Add more water if you would like it thinner.

ENJOY!

to print the recipe, click here

We love hummus! It is one of the items we always have in the fridge, in fact. I know homemade is best, but we love it so much that we always have one or two of those little packages of Athenos plain hummus. I often add a little bit of freshly squeezed lemon juice, a touch of smoked paprika, and we enjoy it with crackers or veggie sticks. But this version with avocado instead of tahini is shockingly delicious… BTW, do you know that blog, Shockingly Delicious? Great site, check it out…

This hummus recipe makes quite a large amount, so I could save some for a later, happy day!

ONE YEAR AGO: Moving is not for sissies!

TWO YEARS AGO: Awesome Broccolini

THREE YEARS AGO: Pizza! Pizza!

FOUR YEARS AGO: From Backyard to Kitchen

27May2013

SECRET RECIPE CLUB: PENNE WITH TRAPANESE PESTO

Posted in Pasta & Noodles, Secret Recipe Club, Vegetarian-friendly by sallybr

Not sure how we made it so fast to the end of May, but here we are! And the last Monday of the month brings with it the Reveal Day for The Secret Recipe Club. Bloggers are paired in secret, stalk each other’s site for a nice recipe, and blog about it on the same day. This month I was paired with Erin, from The Spiffy Cookie. She is a graduate student working on her PhD in Microbiology and that immediately puts us both in a similar page. Granted, I probably had my PhD before she was born, but still… I know what it takes and how frustrating it can be to get there. As I always say to the students in the lab, “science is not for sissies“. But, I digress. I spent quite a bit of time on her site, tempted by many of her recipes. A few examples for you: Chicken Burgers with Garlic & Rosemary Yogurt, Apple Oatmeal Breakfast Muffins, Nutella Mousse (that almost made my final cut), and Nutella-Swirled Banana Bread Snack Cake (do I need to say anything more?). But, in the end, my heart was set on Penne with Trapanese Pesto, because it seemed like the type of recipe Phil and I would love. Plus, the almonds in the sauce take me to a Persian aura that is quite welcome in our kitchen these days. So, without further ado, my contribution to the SRC this month…

(photo kindly optimized by an angel called Sawsan…)

PENNE WITH TRAPANESE PESTO
(slightly adapted from The Spiffy Cookie)

2 cups cherry or grape tomatoes
1/3 cup almonds, lightly toasted
1 clove garlic
12 basil leaves
1-2 anchovies filets (or to taste)
2 tsp capers
1 pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese
3 Tbsp extra-virgin olive oil
1 pound whole wheat penne pasta
Coarse salt and freshly ground pepper

In a food processor, combine the tomatoes, almonds, garlic, basil, anchovies, capers, crushed red pepper, cheese, and a good pinch of salt and pepper. Pulse a few times to get it going. With the motor running, add the oil in a thin stream. Taste it. Add a little more salt if needed.

Meanwhile, cook your pasta in a large pot of salted water until al dente. Drain and return to pot. Pour the pesto over the pasta and toss to combine. Store whatever is left in a sealed container in the fridge for a week. Serve with more cheese and basil.

ENJOY!

to print the recipe, click here

Comments: I made two small modifications in the recipe, adding capers and anchovies to the pesto. Now, for those who personally know me, it will be shocking to learn I added anchovies were anchovies were not called for. Yes, indeed, I don’t like anchovies, but have been working on improving our relationship. For one of those virtual coincidences, a food blog I recently fell in love with (Chef Mimi Blog) had a post on Trapanese Pesto, and she added anchovies. Being a certified anchovy-wimp, I added only 1 small filet, carrying it with the tip of the fork, arm extended as far as I could to avoid its pungent aroma… 🙂 Capers seemed like a natural partner for all other ingredients, so into the pesto they went.

This was a delicious meal! For my taste, Trapanese pesto beats the Genovese by a long shot. Less oily, less pungent. The recipe made more sauce than needed for our pasta dinner, leftovers will keep in the fridge for a few days.

Erin, it was great to stalk your blog for recipes and get to know your site better (although I’ve visited your blog many times before) through this month’s adventure with SRC. For those who want to see the full collection of recipes posted by members of our group, click on the funky frog and have fun!

ONE YEAR AGO: Superman

TWO YEARS AGO: Spring Pasta

THREE YEARS AGO: Ice Cream Melts for Mango

5May2013

QUINOA WITH CIDER-GLAZED CARROTS

Posted in Rice and Grains, Vegetarian-friendly, Veggies by sallybr

A note to subscribers: Google Reader will shutdown on July 1st, 2013. If you have a subscription to this blog through Google Reader, please sign up for email notifications, or switch to another reader. I recommend Feedly or Bloglovin. They will automatically retrieve all your Google reader subscriptions.

I’ ve had plenty of versions of quinoa in the past, but this one takes the number one spot. The carrots added a sweet-sour note, the thinly sliced almonds a delicious crunch, and the quinoa married them together with its light and refreshing nature. Cannot praise this dish enough. I was inspired by this recipe from Bon Appetit, and decided to come up with a version to be served hot instead of cold, but with similar flavors. If you are searching for a recipe to please vegetarians or a perfect side dish for pork, poultry, perhaps a thick slab of grilled salmon, look no further. This is perfect!

QUINOA WITH CIDER-GLAZED CARROTS AND ALMONDS
(from the Bewitching Kitchen, inspired by Bon Appetit)

1 cup quinoa, very well rinsed and drained
salt
3 medium carrots, thinly sliced at an angle
2 Tbsp apple cider
2 Tbsp agave nectar
1/4 cup sliced almonds
2 Tbsp olive oil, divided
1 Tbsp cider vinegar
2 Tbsp lemon juice
zest of 1 lemon

Heat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Drain; return quinoa mixture to saucepan, cover, and let sit for 10 minutes. Fluff with a fork and transfer to a large bowl; let cool.

Meanwhile, lightly coat a large rimmed baking sheet with oil (or cover it with parchment paper). Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.

Heat 1 tablespoon of olive oil in a small skillet. Add the almonds and cook over low heat until fragrant. Set aside, keeping it warm.

Whisk vinegar, lemon zest, lemon juice, and remaining tablespoon of olive oil in a small bowl. Season with salt and pepper.

Add carrots and almonds to quinoa mixture and toss to coat. Drizzle the vinegar & lemon mixture and mix well tp combine all ingredients. Adjust seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: If you are new to cooking the seeds of Chenopodium quinoa, please remember to rinse them extensively. The seeds have a natural coating of saponins that taste very bitter. Processing the seeds for sale includes pre-washing, but you will notice that the water still foams slightly once you soak the seeds. A couple of years ago, I read somewhere that quinoa goes rancid very easily, so the advice given was to store it for no more than 6 months (or freeze it). I tried to find a source for this information, but now I find plenty of sites stating that it lasts for several years in the pantry. Oh, well. I guess one can always open the bag and do a sniff test.

Cooked quinoa freezes very well, so you can prepare a full bag and portion it in the freezer for later. I actually cooked it on a Saturday and made this recipe for our dinner on Tuesday. Pork tenderloin kebabs completed the meal, but the truth is we both raved about the quinoa a lot more. Bonus: we got our intake of carrots all taken care of! 😉

ONE YEAR AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

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THREE YEARS AGO: Golspie Loaf, from the Scottish Highlands

23Apr2013

KINPIRA GOBO AND JAPANESE HOME COOKING

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Of all types of cuisine, Japanese is the one that intimidates me the most. Making sushi at home is out of the question for me, but even other types of Japanese cooking give me pause. In a recent trip to California, we met a wonderful couple who takes a different approach: they are both Americans, but mostly cook Japanese food at home and are really serious about it. Their bookshelves are loaded with cookbooks devoted to Oriental (and vegetarian) cooking, their pantry stocked with the most exotic ingredients. They mentioned a dish they love so much that it’s not uncommon to have it twice in the same week. It uses a strange-looking root called “gobo“, also known as “burdock“. They gave me the perfect spice mix to season this traditional Japanese dish (see my previous post) and wished me luck finding gobo in Manhattan, KS. I was very optimistic, though. It turns out “The Little Apple” is home to one of the most amazing food stores I’ve ever been to, called quite simply “Asian Market“. I could not wait to get there to search for the elusive root. Not only they had a ton of it, but the owner said it’s always in stock. Call me a happy camper. And call this dinner one of the healthiest meals I’ve ever put together. And very delicious too!

KINPIRA GOBO (Sautéed Burdock)
(adapted from Hiroko Urakami Japanese Family-Style Recipes)

1 medium gobo root
2 carrots
1 Tablespoon sesame oil
1/2 Tablespoon grape seed oil
2 Tablespoons mirin (or sake)
1 + 1/2 Tablespoons sugar
2 Tablespoons soy sauce
1 + 1/2 Tablespoons sesame seeds, toasted
Nanami togarashi to taste

Set up a large bowl with cold water. Peel the carrots and cut in julienne strips. Peel the outer dark skin of the gobo root, and working quickly, cut it in julienne strips. Soak the gobo and the carrots in water for 10 to 20 minutes. Drain well, and dry the strips using a kitchen towel.

Heat the sesame and grape seed oil on a large skillet. Add the carrots and gobo root, and sautée them together for about 4 minutes, until they are tender. Add the mirin, sugar, and soy sauce, and cook over medium heat until all the liquid has been absorbed. Transfer to a serving bowl, add the sesame seeds and the nanami togarashi right before serving.

ENJOY!

to print the recipe, click here

I have a bit of trivia about gobo for you: in the 40’s, a Swiss inventor called George de Mestral was walking his dog through some woods and noticed that the seeds of a particular plant glued to everything, from his clothes to his dog’s fur. He collected some seeds, and inspected them under the microscope. He was amazed by its hooks and loops, and thought that it could be the basis of a new material. From that observation, Velcro was born. The plant was burdock. Apart from its technological impact, gobo is considered by the Japanese as one of the healthiest types of food, that they claim to “purify the blood”. It contains a lot of minerals (including iron), it is high in fiber, low in calories, and has a very unique taste. The soaking in water is necessary to get rid of tannins that can give it a harsh taste.
I love to find a new ingredient to play with! Our kinpira gobo was served as a side dish for boneless chicken thighs on the grill (marinated with yogurt and a few spices), snow peas, and brown rice. It was the type of meal that makes you feel healthier with each bite. I hope you can find some gobo and give this recipe a try, it’s a keeper… 😉

ONE YEAR AGO: Walnut Sourdough

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8Apr2013

WHOLE-WHEAT PASTA WITH LEMONY TOMATOES AND SPINACH

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

Every once in a while I read an article that excites me from the very first phrase. This essay on the state of restaurant dishes, from the latest issue of Bon Appetit, is one such piece. It expresses the sense of frustration I sometimes feel when we visit a nice restaurant and have a hard time finding a meal that’s not overly rich. And that includes the salads! 😉 These days the safest option for a meal out – if we want to still feel great 4 hours later – is a Japanese restaurant. But, enough complaining, this pasta typifies the cooking we like the most. Light in fat, full of flavor, and quick to put together!

WHOLE-WHEAT PASTA WITH LEMONY TOMATOES AND SPINACH
(from the Bewitching Kitchen)

Whole-wheat spaghetti (enough for two people)
1 cup red grape tomatoes
1 cup yellow grape tomatoes
1 Tablespoon olive oil
salt and pepper
zest and juice of 1 lemon
big bunch of baby spinach, coarsely chopped

Cut each tomato in half, place in a large bowl and add the olive oil, shaking the bowl to uniformly coat the tomatoes. Spread them in a large baking sheet, season with salt and pepper, and roast at 420F for 25-30 minutes, until their skin starts to develop a brown color, and they release liquid. Reserve.

Boil salted water to cook the pasta. When the pasta is almost ready, transfer the roasted tomatoes to a sautée pan on medium-high heat, making sure to include all the liquid released during roasting. Add the spinach, squeeze the juice of the lemon all over, and cover the pan until the spinach starts to wilt.

Reserve some of the pasta cooking liquid, drain the pasta, and add it to the spinach and tomato mixture. Cook everything together for a couple of minutes, if needed add some of the pasta cooking water. Adjust the seasoning with salt and pepper, and right before serving add a very generous amount of lemon zest all over it.

ENJOY!

to print the recipe, click here

Comments: We absolutely loved this pasta! The lemon zest is a key ingredient, don’t skip it. You’ll notice I didn’t add any garlic, onions, or herbs. This dish is all about the tomatoes and spinach, with the intense citric tone in the background. Phil and I were talking the other day about how we prefer food prepared in a simpler way. Of course, if I’m making a curry I will need to grab a good number of spices, it’s part of the deal… But, we find something pleasing about allowing the ingredients to shine, rather than the spices. In this case, to savor the tomatoes, the spinach and the pasta itself.

This dish was simultaneously satisfying and light. Next day it made for a wonderful lunch, and I even confess to eating it cold from the refrigerator… Impromptu Pasta Salad!

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TWO YEARS AGO: Grilled Mahi-mahi with citrus marinade

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