Entries in recipe (479)

Tuesday
May012018

hummus

The tahini I made was for hummus.  The request from the boyos.  I actually need to make more hummus but I am waiting on beans.  I ordered them because that is just how good the Rancho Gordo beans are.  They are some of the most expensive beans you can by on the market but well worth it.  They cook fast too because they are so fresh.  My problem with garbanzo beans from the bulk section of most stores are they are so old it takes forever for them to cook!

The hummus was actually quite easy and so tasty!  

hummus

Note:  You can add other things if you wish.  I am going to try a black bean hummus at some point.

3 cups cooked garbanzo beans (500 grams) (2 cans)

Juice of three limes (it was what was in the house!)

1/4 cup tahini, well stirred

1 head roasted garlic

2 tablespoon olive oil

1/2 teaspoon whole cumin

1/4 teaspoon salt or to taste

4 to 6 tablespoons water 

olive oil, salt, and paprika for serving

The first thing I did, was I peeled the garbanzo beans.  Yes.  Took the time to take the skins off.  It just makes a much smoother hummus.  I put an audible book on and did it.  Gift from the Sea by Ann Morrow Lindbergh.  

Put the garbanzo beans in a food processor bowl.  If you do not have a food processor, blender or pestle and mortar.  The goal is to get everything as smooth as possible.  It is one of the few things I like my food processor for.

I then put everything but the water in the processor bowl.  Squished out the roasted garlic cloves.  Squeezed the limes.  Put in whole cumin because it was what I had.  I processed for about 7 minutes.  I then added the water.  At this point, I had one of the boyos taste for salt.  He said the 1/4 teaspoon was enough especially since it was going to be eaten with crackers.  But that is all up to you.

I got what you see in the first picture.  After refrigerating the hummus, I would have used the six tablespoons of water instead of four.  But I think that has everything to do with how creamy and loose you prefer your hummus.  Or how strong your dipping crackers or chips are!

I am making this again as soon as the beans are delivered.  Maybe homemade is not as cheap as store bought because of the quality of beans I use but I would say it tastes better.  Great snack, lunch, and traveling food.  Also gluten free which has come back into my life.  One of the boyos.

Saturday
Apr282018

tahini

I think this week is only getting crazier.  But it is all first world problems.  My phone ringing too many times from an old company.  The washing machine not draining.  This is first world.  A cup of tea.  A slice of toast.  Maybe even an adult beverage.  It is all better.

Recently, hummus has been a huge life saver while traveling.  Whether it is across country or just for a MotoGP weekend.  Only buying one meal at an event because there is hummus and crackers in the car for when you leave is huge!  I usually travel with food anyhow, even if travel is just errands.  If it is more then my normal library errands I have at least a piece of fruit with me.  It builds from there but hummus and crackers are definitely a potential.  There was leftovers from camping and the boyos decided they really liked lunches that were centered around it.

I got online and ordered chickpeas from my favorite bean company.  I also looked to see if they carried sesame seeds.  They do not.  I planned to make my own tahini.  With the right tools, ever so easy.

I purchased about 3/4 pounds of sesame seeds.  I toasted them in a dry cast iron pan for about five to ten minutes.  That is all up to you.  How toasty tasting do you wish your tahini?

I then put the toasted sesame seeds in my food processor.  Just the regular blade.  I turned it on and in about three minutes I had this meal textured mass.  

Since I make my own fermented mustard, I know that something special happens after the seven to ten minute mark.  The recipes I read said that you may wish to add oil at about this point.  I decided to turn the machine on again.

Magic happened.  I had runny smooth tahini.  At this point, I tasted it to see if I wished to add salt.  I knew I was going to add some salt when I made the hummus, so I decided not to.  Three quarters of a pound of sesame seeds made just over one cup of tahini.  Really made for good hummus.  It will make lunches easier.

Tuesday
Apr172018

mulberry blackberry jam

I feel like there should be this long complicated post for this jam.  Because that is how much work went into making it.  Not the actual making but the foraging.  This is mulberry blackberry jam.

The bushes and trees in our neighborhood are still producing copious amounts of berries.  There are still so many green berries it is not funny!  Especially since I will be gone this weekend and wish to pick more soon.  The blackberries are eating my hands and forearms.  I am stiff from all the bending and squatting to pick the blackberries.  Reaching for the mulberries feels good.

I have been picking about 2 kilos of berries every time I go out.  I save off four cups for crisp and then make the rest into jam.  I add 1 kilo of sugar and cook until it is the consistency I wish.  The flavor is stupendous!  All the boyos have gotten some and I have seen them eat it straight from the jar.  

It is good.

It is different then the mountain jam because we have different berries but it is still ours.  Still foraged.  But people need realize forage does not mean no work.  It is work.  And then work to preserve it for later in the year.  It just does not take money for the berries themselves.  The sugar, jars, and lids.  Yes, that takes money.  But food is not going to waste which is a good thing.

More picking next week.  I get to go into a tent for the weekend starting Thursday!  I am excited.

Thursday
Apr122018

foraging for crisp

Monday some foraging went on.  The mulberries and blackberries are ripening.  There was more then enough within walking distance to forage 2 kilos worth.  The funny thing that this is along the long walk I take in the morning.  The only people I see picking berries out there are people from other countries.  More for us!  

The mulberries remind one person of the berries she ate in South America.  The other lady we speak to never tells us what she is doing with them but she picks about every day.  She did say she made jam.  It is just funny to me that there is all this food and no one is gathering it.  It tastes better then anything I have bought from the grocery store berry wise in years!

I used my recipe for apple crisp but replaced it with the berries.  I set about four berries aside for crisp.  They were sprinkled with four to five soup spoons of sugar because not all the berries that were picked were perfectly ripe.  Especially the mulberries.  I would be picking and would also need to hold my container under them so I could catch what was falling!  

I was going to link to my apple crisp recipe but I realized it is not here.  I guess I need to actually type it out!

mulberry blackberry crisp/crumble

Note:  To make this apple, I peel, core, and slice up two apples.  I usually use cinnamon and ginger in the crisp/crumble recipe.  You can also change the flour to gluten free types.  The consistency will be different and I find I usually use 2 cups of gluten free flours to 1 cup of wheat when I am measuring by volume.  I look at the texture to see if it is right.  I am going to try oat flour with this next time because one of the boyos is gluten free.

4 cups berries, cleaned

4 to 5 tablespoons sugar

1/2 cup butter

3/4 cup brown sugar

1 cup flour

1 teaspoon ginger

1 tablespoon vanilla

Preheat oven to 375 degrees Fahrenheit.

If an 8x8 inch square pan or something similar, put the 4 cups of cleaned berries. Sprinkle with four to five tablespoons of sugar.

In a small bowl, cream the brown sugar and butter together.  Mix in the flour.  The mixture should be very crumbly.  If you are using gluten free flours, make sure the topping is a coarse sand texture.  Mix in the ginger and vanilla.

Sprinkle over the berries.

Put in the preheated oven and bake for 45 minutes. 

It smelled so good.  I was asked if it could be eaten straight out of the oven.  My comment was only if you wished to burn your mouth!  A ten minute wait was had.  I truly suggest the ten minutes because I have burnt my mouth that many times.

This is the best picture of the crisp I had.  It was gone so fast!  I really need to go forage more berries today but I am waiting to bake bread.  I have two loaves of bread to bake and a pan of cinnamon rolls.  I also have six bagels.  The foraging should wait until after that.  

I also swept up some mulberries so I will see what they do to silk.  Life is interesting but I really like this foraging thing!

Tuesday
Mar272018

a simple lasagna

I was watching a food show on Netflix recently that featured David Chang.  Ugly Delicious.  On the show, he went to his friends home and ate with the family.  Now, his friend is considered one of the best chefs in the world.  But this chef.  He does not cook at home.  His wife does.  Nadine Redzepi.  And she wrote a cookbook that I checked out from the library.  It is called Downtime and I really enjoyed it.  This is one that I think I might wish to own because there are a dozen recipes that I wish to try there.  And I have to use interlibrary loan to get it.  If I got it from my local library system, maybe that would be a different story.

When I was reading her header on the lasagna recipe it spoke to me.  I have always felt that lasagna was a lot of work.  And I am not going to say this one is not.  But most lasagna is a lot of work with a lot of grocery money in it.  Her recipe cut the cheese way back and I thought that was interesting, so I gave it a try.  The work is worth it.

I do not really have a recipe for all of this.  The only part of her recipe I did use was the bechamel sauce but it is a basic bechamel.  But I used the ideas.  A red sauce that had flavor with beef in it and 56 ounces of my favorite canned tomatoes.  I did try make the sweet Italian sausage meatballs like she tried but next time I will just brown it with the beef or other ground meat I use in the red sauce.  The meatballs were too fussy.

I made my own pasta sheets because I already had the dough in the refrigerator.  But I did not cook them because there was enough sauce in the dish to cook the pasta as it baked.  Two cups of grated parmesan.

Layer the sauce, then pasta, then sauce, then cheese, until everything is in the pan with sauce and cheese on top.  Bake it for 50 minutes at 350 degrees Fahrenheit and let rest for 20 minutes.  The rest makes the lasagna hold together better and makes it even tastier.

For how simple the ingredients are, I would make this again.  It still needs a tweak.  It is much lighter then most American lasagna which I really like.  It could be made even easier with no-boil pasta sheets but I just had the pasta dough.  The top picture is a reheated dish of this lasagna.  The boyos are getting leftovers for lunch and are happy.

basic bechamel sauce

Note:  to make gluten free, you can use sorghum or amaranth or potato flour.  I find they all work.

1/2 cup butter

1/2 cup flour

4 cups milk

salt to taste

Melt the butter over a medium low heat.  When melted, slowly whisk in the flour.  Let cook until a paste and does not taste like raw flour.  Let it bubble a bit.  Do not let it brown.  This is a blonde roux.  Slowly whisk in the milk.  Let cook over low heat for until it thickens a bit but be careful not to let it stick to the pan.  It will try to and it will brown or burn if you are not careful.  You want slightly thick and smooth.  Add a bit of salt to taste.  Some people also add a touch of nutmeg which I am not a fan of.

If you use something other then butter, like sausage grease, this is sausage gravy.  It all works the same.  The roux can also become the black roux for gumbo.  Also, know as Cajun napalm.  What I am trying to tell you is becareful of the bubbles in the roux.  If they splatter and get your skin, they will burn.