It’s been a while since I posted here. I’ve still got a few recipes in the backlog that I never wrote about. An unfortunate side-effect of waiting so long to write about something is that I forget a lot of the details. That results in boring posts like this one.
Some time in the last three years, everyone in my generation decided that they’re either gluten-sensitive or lactose intolerant. Some of them probably are. A lot of them are probably hypochondriac hipsters who don’t know what gluten or lactose even is. Anyway, I stumbled across this flour-less, dairy-less recipe for peanut-butter chocolate chip cookies online and it was so weird I just had to try it. Surprisingly, it’s really good.
I made these chocolate cookies as Christmas cookies and decorated them with melted white chocolate. The recipe is based on this one from King Arthur Flour. Those cookies are fancy stamped cookies with molded white chocolate medallions on top. I get it King Arthur, you want to sell me fancy cookie stamps and chocolate molds, but I OUTSMARTED YOU. How? By making these as regular cookie-cutter holiday cookies and piping white chocolate on with a pastry bag. I also replaced their blend of bespoke cocoa with Hershey’s Special Dark. (more…)
I’ve been traveling a lot lately (I’m in an airport right now), so I haven’t been cooking much. As in, I have cooked three times in the last three weeks, and I haven’t been home on a weekend since August 10. That’s my excuse for not posting anything lately. Hopefully I’ll have something new soon, but here’s a recipe I did back in July that I’ve been meaning to post. (Author’s note: I had to stop writing this until I could get home to look up the recipe.)
Here’s a quick one for a hummus recipe I approximated last month. I didn’t have any tahini, but I had sesame oil, and it turned out pretty good. I’ll try to post something fancier than this soon.
- 1 can chickpeas, drained and rinsed
- 1 Tbl lemon juice
- 1 Tbl sesame oil
- 1 tsp cumin
- 1 oz olive oil
- 1 clove garlic
Put everything in a blender or food processor and puree. Serve with pita or something.
This recipe is straight out of Mark Bittman’s How to Cook Everything. He has a whole two page chart of variations on chicken kebabs, but I decided to start with his basic recipe, which uses an onion-lemon marinade. I grilled them, but you could also broil them. These are really easy to make, and they turned out really good. I would definitely make them again. (more…)
This is a simple side dish for people who eat green things (sorry Kate). The picture above is before application of cheese, because once I cheesed it, it looked less spinachy and less photogenic.
Over the last two weeks, I’ve made multiple foodstuffs with the intention of posting them on here. None of them made it to the actual blog. Here’s why.
Kettle corn is delicious. I made some. It was delicious.
- Liquid measuring cup
- Dry measuring cups
- Measuring spoon
- A big ol’ pot with a lid. It should not be cast iron. Also, a glass lid will let you watch the fun.
- 1/4 cup of vegetable oil (Everyone online says coconut oil, but I used canola and it was just fine)
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1 tsp salt (plain old table salt)
- Put the oil in the pot with 3 or 4 popcorn kernels. Heat it over medium heat until the kernels pop.
- After all the test kernels have popped, dump everything else in the pot, stick the lid on, and shake it around to mix everything together.
- Cook the popcorn, shaking regularly, until it stops popping. It’ll only take a couple minutes.
- Dump it out into a bowl. Don’t let it sit in the pot, or it will burn.
- Om nom nom.