RECIPES

Sometimes You've Just Gotta Have Chocolate Cake

27 February, 2015 0 comments Leave a comment

Perhaps because I'm not eating anything with added sugar right now, I found myself thinking wistfully about a chocolate cake I made two weeks ago. It was a Valentine's Day cake for my family, and although I'd originally planned to make a heart-shaped one, when the moment came that seemed precious and twee. Instead, I made up a peanut butter ganache, a chocolate frosting, and three layers of moist chocolate cake. The moist (sorry to use that abhorred word twice!) part is worth mentioning because that tends to be the Achilles' heel of gluten free cakes, of which this was one. For the record, I don't believe in sifting. (CLICK THE TITLE FOR THE REST OF THE RECIPE)

Coconut Burfi

14 January, 2015 0 comments Leave a comment

I absolutely love coconut burfi. Sweet, toothy, and easy. The depth of flavor comes from the interplay between the coconut, pistachios and cardamom.

2 cups dessicated coconut
1 1/2 cups whole milk
10 ounces sweetened condensed milk
1 teaspoon cardamom
1/3 cup pistachios, roughly chopped

 Soak the coconut in the milk for 1-12 hours, then add it to a large, heavy-bottomed saucepan and add the condensed milk. Cook for 30 minutes at a low bubble, stirring, then add the cardamom. Cook until the mixture is reduced by about 1/3 and pulling away from the edges of the pan. Stir in the nuts and spread mixture in a buttered pan at least 9 inches across, or on a piece of parchment. Let cool enough to cut, and then cut into diamonds. 

If you don't consume the entirety within two days, please refrigerate.

Muhamarra, Version 2 (and even better)

24 December, 2014 0 comments Leave a comment

I posted a recipe for Muhamarra here a few months ago. Delicious Muhamarra. This one is even better. Way better. Lick your fingers better. If you make it, please let me know what you think.

100 grams (a little more than 1/2 cup) almonds
100 grams (a little more than 1/2 cup) walnuts
50 grams (a scant 1/4 cup) pistachios
2 cloves garlic

(click the title for the rest of the recipe)

Delicata Squash and Kale Salad

11 November, 2014 0 comments Leave a comment

No picture of the finished salad here. The pictures did a disservice to the delectable salad. So here's a picture of the pre-roasted delicata squash. It's one of the easiest squashes to prepare. It cuts easily and the seeds are easy to remove. In fact, that grapefruit spoon there is usually used to remove squash seeds, not to eat grapefruit. This is a quick easy salad to prepare. Eat it as a main course or an accompaniment. Serves 4-6 as a salad or 3 as a main course.

1 large delicata squash
2 tablespoons olive or avocado oil
1 tablespoon maple syrup

(please click on the recipe title for the whole recipe)

Solutions for extra squash: Squash Pie

27 October, 2014 0 comments Leave a comment

I’ve made tons of squash soup lately, but I can’t resist buying squash this time of year. So I bought a gorgeous Cinderella squash, orange and squat and lovely. And I cut it in half, put it in a pan with an inch of water (cut side down) and roasted it til soft. Took it out, drained the water, turned the halves over and let them cool. Then I scooped out the seeds and cut off the skin and put the squash in a container in the fridge. What next? Pie, that’s what. No, really. You'll love it. And it's far better for you than most of the pumpkin pie recipes floating around out there. Also lighter.

Either make a crust or buy your favorite pre-made crust. Pre-bake it or you’ll end up with a soggy mess. Consider a nut crust, if you're making one; the nuts give a textural contrast to the filling.  

(Click post title for entire recipe.)

Vegetable and Chicken Tikka Masala

22 October, 2014 0 comments Leave a comment

Serves 6 with leftovers

This version follows my general attempt to add more vegetables to our diet and to use meat more as a bit player than as a main ingredient. To that end, I’ve added a variety of vegetables, as well as chicken thighs. We ate this with saffron rice and adored the whole meal.  The roasted eggplant adds a little extra time, but is well worth it.  It adds substance and a little extra body and texture. I’ve broken the recipe into three parts, but fear not, it’s still under an hour of prep. You can prepare the first part the night before.

Ingredients, part 1:
4 chicken thighs, cut into bite-sized chunks
2 tablespoons Tikka Masala
2 teaspoons salt
½ cup Greek yogurt

(Click title for the rest of the recipe)

Winter Squash Soup with Kale and Sausage

14 October, 2014 0 comments Leave a comment

This is a very vegan-friendly soup, so if you want to omit the dairy and sausage, go for it, the soup won't suffer. I used squash from the very delightful Whistling Train Farm and sausage from the wonderful Skagit River Ranch. The amounts below are loose. This is not a precise exercise in baking, where amounts must be just so or the whole thing is ruined. This soup is easy and gorgeous; the orange is bright, the bright green, olive oil slicked kale contrasts sharply, and the crumbled browned sausage brings it all together.  I'd love to post a higher resolution, larger shot of this soup, but Shopify doesn't allow that. 

(Click title for the rest of the recipe.)

Enchiladas con Nopales

22 September, 2014 0 comments Leave a comment

I live west of a neighborhood called White Center.  White Center is much maligned for various dangers, real and imagined. It's also home to a remarkably vital and varied immigrant population. Although the wonderful Proletariat Pizza is there, and the magnificent Full Tilt Ice Cream (Mexican Chocolate all the way!), my favorite store is the Phnom Khiev Market.  The folks who work there are, uniformly, friendly and helpful. And the produce? While there are plenty of items I recognize, many are new to me and unlabeled.  There are greens of all sort, some recognizable to me (bok choi, pak choi, gai lan) and others that I don't recognize.  Some time, when an abundance of time to experiment presents itself, I'm going to buy three or four sorts of greens and have myself a little tasting party.  Their prices are absurdly low. Absurdly. They make money on their dry goods, I think, not their produce. 

(Click title for recipe)

Eggplant Curry with Greens

15 September, 2014 1 comment Leave a comment

1 lb chinese eggplant tossed with olive or avocado oil to coat
1 1/2 tablespoon ghee or oil
2 small or 1 large onion, diced
3 cracked black cardamom pods, cracked (optional)
1 small hot chile, minced, if fresh, or crumbled, if dried
3 green cardamom pods, cracked and seeds removed, or a generous 1/4 teaspoon decorticated cardamom
1 tablespoon coriander
1/2 teaspoon black pepper

(Click title for the rest of the recipe)

Quinoa Tabbouleh

07 September, 2014 0 comments Leave a comment

1 1/4 cups red quinoa
2 1/2 cups water, salted
4 tablespoons lemon juice
2 cups tomato, seeded and diced
4 tablespoons tahini
2 cups cucumbers, diced
1/2 cup mint, roughly chopped*
3/4 cup flat leaf (Italian)parsley, roughly chopped*
1 1/5 teaspoons Kitchen Imp za'atar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons golden balsamic vinegar or apple cider vinegar
(*the quantity refers to the amount after you chop, not before.)

Bring the water to a boil in a thick-bottomed saucepan. Add the quinoa and cook at a low simmer until there's a little water pooled in the bottom. Then turn the heat down further and cook until the rest of the water is absorbed. Set the quinoa aside to cool, fluffing periodically with a fork. After the quinoa cools, stir in the tahini, lemon juice, vinegar, salt and pepper.  Then mix in the herbs. Add the cucumbers and tomatoes last and try to fold them in. Add pepper and salt to taste.