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Crispy Smashed Potatoes with Crushed Hot Pepper, Sumac, and Chives

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Okay, so a couple things about this recipe. One is that it is so simple and delicious you’ll wonder why you haven’t made these before (and over and over), and the other thing is that you’d better make more than the recipe calls for because they will disappear quickly. On a technical note, don’t be dismayed by a couple of the ingredients. The seasoning listed as “magic seasoning” is simply granulated onion, garlic, black pepper, and salt (the recipe can be found here). As for the sumac it does add a truly interestingly tart flavor; it can be purchased online or at some of the larger supermarkets. If, though, you are unable to procure sumac simply do without. As with all my recipes this is a suggestion and not a blueprint carved in stone.

Crispy Smashed Potatoes with Crushed Hot Pepper, Sumac, and Chives

 

½ pound quarter sized potatoes

3 tablespoons olive oil

½ teaspoon magic seasoning

½ teaspoon sumac

½ teaspoon crushed hot pepper

1 tablespoon minced chives

Place the potatoes in a small pot and boil them for 10 minutes, or until the are cooked but not mushy. Train them and allow to cool for a few minutes, then gently press them (“smash” them) with your fingers or the palm of your hand. Heat the olive oil in a heavy skillet large enough to hold the potatoes. When the oil is hot add the potatoes; they should sizzle when placed in the pan. Cook them for a few minutes, then sprinkle with the magic seasoning, sumac, and crushed hot pepper. Turn the potatoes over then season them again. Cook the potatoes for 5-10 minutes, or until crispy. Sprinkle the chives in the pan, shake the pan to coat the potatoes, the remove the pan from the heat. These are delicious, hot, at room temperature, and also chilled.

White Magic (seasoning)

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When I was a young cook coming up the chef that I trained under would make us mix bins of this stuff and we used it in everything. It is a general purpose seasoning mix and so easy to make but at the same time so flavorful. There are plenty of versions of this which one can purchase but it is very simple to make. At home I use the reduced salt version (which is posted here) but at work I up the salt to equal proportions with the other seasonings. Anyhow, adapt it to your liking, keep a small bowl or container next to your stove and you will always have a simple but flavorful seasoning at hand. 


White Magic Seasoning
Makes just shy of ½ cup

2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons ground black pepper
1 tablespoon kosher salt

Stuffed Bread…

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This was delicious. There, I said it. If you notice I also used the past tense as it no longer exists. But yes, it was delicious.

Anyhow, this began as something else. I had a hankering for a vegetarian version of a Lebanese grilled pita sandwich (arayes) but it ended up being more of a calzone or some sort of savory stove-top pie. Anyhow, as stated, it was super delicious. Made with fresh vegetables and 100% whole wheat dough it is healthy, too.  Here’s how I made it…

Start by making a quick bread dough. Any one is fine so long as it is one you like. There are plenty on this blog from which to choose (click here for bread dough recipes). You will not need an entire recipe for a single pie; the rest of the dough recipe can be frozen or baked into a loaf of bread.

While the dough is rising make your filling. The pie can literally be filled with whatever you like; I choose all vegetables but meat is also acceptable. For this filling I sauteed (in olive oil) onion, mushrooms, garlic, hot peppers, kale, beet greens, and sun dried tomatoes. I also added cheddar cheese; I would have preferred feta but had none in house. After the filling is done, transfer it to a plate and allow to cool to room temperature.

Roll the dough very thin to a circle shape. Place the filling on half of the dough and fold it over. Crimp the edges to keep everything in. Heat a skillet to high, then lower to medium. Place the pie in the pan (without oil), press it gently, then cover the pan. After a few minutes turn the pie over and recover the pan. Cook and flip the pie a couple times to ensure it is cooked but the dough doesn’t burn.

The final instruction is the most important. Eat and enjoy.

Urban Simplicity

Frijoles Mexicanas.

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A burrito is a delicious food item that breaks down all social barriers and leads to temporary spiritual enlightenment.” 

~Lisi Harrison 

I’m not sure when it happened but somewhere along the way it did. I did not grow up eating beans, legumes, or pulses but have really grown fond of them. All kinds of them. Their flavors mingle with whatever they are cooked in and the result is nothing short of delicious in my humble opinion. Beans themselves are also a super food, two of the many healthful attributes of them in your diet is that they can keep your cholesterol and blood pressure in check. And when combined with rice they create a complete protein. When it comes to finances, the cost of beans and the amount of food they prepare for their cost cannot be beat. Thus said, while I post a lot of meatless recipes on this blog I am not  vegetarian (I eat meat on my job), though I haven’t purchased meat for home consumption in some time. Anyhow, I’m getting off topic. This is a really simple recipe which can be altered to suit your personal tastes. I ate these (two days in a row) over brown rice and topped with avocado, diced tomato and raw onion. Not only was it a complete protein it was a complete meal, and a filling and delicious one at that. Some of the remainder of the beans will be frozen in increments, and another portion will be turned into refried beans. The simple recipes are below.

Frijoles Mexicanas

Makes about 8 cups

1 pound dried pinto beans

¼ cup olive oil

1 onion, diced

1 bell pepper, diced

2 jalapeño peppers, minced

2 chipotle in adobo (with sauce), minced

4 cloves garlic, minced

3 tablespoons chili powder

2 tablespoons ground cumin

1 (28oz) can diced tomatoes

8 cups chicken or vegetable broth

2 teaspoons salt

Place the beans in a large bowl and pour cold water over them, covering the beans by at least two inches. Cover the bowl and allow the beans to soak overnight. The next day drain the beans and discard the water.

Heat the olive oil in a heavy pot, then add the onion, bell pepper, and jalapeño peppers. Cook the onion and pepper for a few minutes, until they just begin to brown, then add the chipotle with the sauce, the garlic, chili powder, and cumin. Stir while cooking for a couple minutes. Add the diced tomatoes then bring them to a boil. Cook the tomatoes for a few minutes to concentrate some of their juices and flavors. Add the soaked and drained beans to the pot, along with the broth and salt. Bring to a boil, then lower to a slow simmer. Simmer the beans for about two hours, or until very tender. Stir the pot often and skim as needed.

Refried Beans

Heat a few tablespoons of olive oil in a skillet. Carefully add a quantity of prepared Frijoles Mexicanas to the skillet. Bring to a simmer. Toss and stir the beans until the liquid evaporates and the beans begin to fry in the oil. Remove the beans form the heat and allow them to cool for a couple minutes for safety. Then transfer them to a food processor and process until smooth.

Journal Entree 1.12.17, or how to make potato pancakes, or a day in a life.

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In the same way that an auto mechanic may repair other people’s cars all day yet he himself drives a jalopy, I being a lifelong professional cook often have a refrigerator and cupboard that are spartan to say the least. Such was the case today when deciding on dinner.

When surveying possible options I noted an odd assortment of ingredients…a couple potatoes, a half-head of cauliflower, a spaghetti squash, a bell pepper, an onion, an avocado, and a few other things. Potato pancakes is first that came to mind, and I’d also add cauliflower for added flavor and nutrition. So I peeled a potato and hand grated it. The sound of the grating brought the dogs running, hoping to catch scraps. I put the grated potato in a bowl and mixed it with a couple eggs to keep it from tarnishing while I prepared the remainder of ingredients.

While removing the core of the cauliflower I noticed that some of the plant was a bit soft and gray, so I cut that away as well. A metaphor of life, I suppose; not everything is perfect but you simply deal with it, focusing on the good parts and letting things unnecessary fall away. I then chopped the florets small—the size of grains of rice—and added them to the bowl with the potato and egg. Mixing it with my bare hand it felt cold from the fridge, and the contrast of textures felt odd.

After julienning a small bell pepper and half an onion I added them to the bowl as well, along with some crushed hot peppers, sea salt, shredded cheddar, and about ½ cup whole wheat flour. I then mixed everything together, put a plate over the bowl and set it in the fridge. It was late afternoon and I was planning ahead. Before heading to the local JCC for a steam and swim I texted my son, “Making potato pancakes for dinner. They’ll be ready around 6:30.” Home cooked food is always bait to a young broke college student.

On my bike ride to the JCC it was drizzling a little, more of a mist than rain. What an odd winter, I thought; it should be snowing now. But I’m not complaining. And on the way home the rain had stopped and the temperature dropped. It was dark now and the streets seemed oddly deserted. I was still sweating from the steam room as I pedaled home and the cold air felt good; refreshing. My phone buzzed in my pocket and when I stopped at a traffic light I checked it. It was a text from my son, “I’m here.” I looked at my watch and it was 6:30.

Arriving home, and after parking my bike off to the side of the living room with the others, I put another log in the wood stove, which was down to embers, then went to the tiny kitchen to feed the dogs.  While the dogs ate I retrieved the pancake batter from the fridge and mixed it. Then while my son minced garlic I began frying the pancakes, dropping them in the hot oil by the spoonful and shaping them as they spat and sputtered. Some of the oil jumped onto my fingernail and I exclaimed, dammit!, startling the dogs.

While the pancakes cooked in batches, we cooked spaghetti squash in olive oil with garlic and hot peppers. When the first batch of pancakes came out of the pan I cut one and we ate it with our hands. It was delicious and also tempting to eat the rest that way, but we refrained.

When everything was complete—the pancakes, spaghetti squash, sliced avocado drizzled with olive oil and hot sauce, and a couple small peeled sweet oranges—we ate together at the kitchen counter and talked. I learned some things that have happened in my son’s life recently and he in mine.

When we were finished, I wrapped the remaining pancakes, first in paper then in plastic, for my son to take with him. After he had left I put another log on the fire to keep the chill at bay while I headed out for an evening beer. The cold air felt good as I walked the few blocks to a local cafe. And as I sat sipping my beer I thought of the dinner we had together, and how delicious it was—literally and figuratively—and it was made with just a few simple things. It was a dinner, yes, but also it was another day in a life.

Potato-Cauliflower Pancakes with Cheddar

Makes about 8 pancakes

1 cup grated potatoes

1 cup minced cauliflower

2 eggs

½ onion, julienned

½ bell pepper, julienned

½ cup shredded cheddar

½ cup whole wheat flour

2 teaspoons kosher salt

1 teaspoon crushed red pepper

½ teaspoon baking powder

vegetable oil for pan-frying

Combine all of the ingredients except the vegetable oil and mix well. Cover and let stand for a few minutes. Mix again, then pan-fry I about ½ inch of hot oil until golden and crisp on both sides ad the potatoes are cooked. Transfer to absorbent paper.

Aloo Gobi…

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Aloo gobi…the classic Indian dish consisting of mostly potatoes (aloo) and cauliflower (gobi). Peas are often included. Spices vary and can be interchanged to your liking. In the version I made for dinner last night (pictured) I also added whole coriander seed. I used dry chilies but fresh can be used as well. Interchange ingredients and seasonings. Eat this as a side or main course with basmati rice. It’s simple to make, super delicious, and healthy. Make it and you won’t be sorry.

Aloo Gobi

(Potatoes, Cauliflower, and Peas)

Serves 4

¼ cup vegetable oil

1 small onion, diced

2 medium potatoes, peeled and diced

3 cloves garlic, minced

3 slices ginger, minced

1 tablespoon black mustard seeds

1 teaspoon kosher salt

1 teaspoon turmeric

½ teaspoon whole cumin seed

½ teaspoon crushed hot pepper

1 small head cauliflower, cut into florets

¼ cup water

¼ cup lemon juice

1 cup frozen peas

1 small bunch cilantro, washed and chopped

Heat the oil over medium-high heat in a large skillet and add the onion and potato. Cook these for a couple minutes, until they just begin to change color. Add the garlic and ginger and cook another minute. Stir in the black mustard seeds, salt, turmeric, cumin seed, and crushed hot pepper; cook for a minute to release it’s flavor and aroma, then stir in the cauliflower, coating it with oil and spices. Add the water, then cover the skillet and cook the potatoes and cauliflower for a couple minutes. Stir in the peas and lemon juice; cook for a minute or two. Remove the pan from the heat and stir in the cilantro.

Urban Simplicity

Sweet Potato Latke with Cheddar and Jalapeño

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After scrounging around my fridge and kitchen counter the other evening I came up with the ingredients for the following recipe. So I made these. I ate half of them, then my son stopped over and ate the other half. Super easy to make. Super delicious. Slightly sweet, slightly spicy. Try to eat just one. I dare you.

Sweet Potato Latke with Cheddar and Jalapeño

Makes about 12

2 medium sweet potatoes, peeled and grated
2 medium Yukon Gold potatoes, peeled and grated
1 cup shredded cheddar cheese
½ medium onion, sliced thin
2 jalapeño, seeded and minced
2 cloves garlic, minced
2 eggs
4 tablespoons whole wheat flour
2 teaspoons kosher salt
canola oil for pan frying

Combine all of the ingredients except the canola oil and mix well. Heat about ¼ inch of oil in a large skillet over medium heat. Using a large spoon, drop dollops of the latke batter into the skillet and flatten them with the back of the spoon. Cook them on both sides until golden brown and cooked throughout. Transfer to absorbent paper.  

Urban Simplicity.

Peanut Butter Chocolate Chip Cookies!

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I made these at my job today, mostly because I really like peanut butter and chocolate. But whenever I smell–and then taste–peanut butter cookies it brings me back to my childhood with Rockwellian memories; my mom used to make these (sans chocolate). They were one of my favorite then and still are. These are exceedingly simple to make. The recipe is below.

 

Peanut Butter Chocolate Chip Cookies

Makes about 3 dozen

1½ cups all-purpose flour

1 teaspoons baking soda

1 cup butter

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 large egg

1¾ cups mini chocolate chips

granulated sugar for garnish

 

Preheat an oven to 350F.

Mix the flour and baking soda in a small bowl and set aside.

In the bowl of an upright mixer fitted with a paddle attachment, combine the butter, peanut butter, granulated sugar, brown sugar, and vanilla. Run the mixer on low for a few seconds, then turn on high. Cream the ingredients for a few minutes until light in both texture and appearance. Then add the egg and mix on medium for another minute. Add the flour and mix on low speed until just combined. Stir in the chocolate chips and mix until combined.

Spoon or scoop the cookies onto a baking sheet that has been lined with parchment paper (but not oiled). Dip a fork in the remaining sugar and make an ‘X’ pattern in the cookies, pressing them down gently. Bake for about 10 minutes, or until the edges are golden brown and the centers are still soft. Remove from the oven and allow to cool for a few minutes before eating.

Urban Simplicity.

Rice and beans and sausage and greens (and other good things)

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This is a simple variation of any rice-and-beans dish but with other ingredients and spices added. I was going to make a very basic paella with fish and shellfish added, but at the last minute I felt like down-scaling and this was the end result. Anyhow, as usual, this recipe is just a suggestion, not a blueprint. Use whatever ingredients and flavors you like. And by the way…this is super-delicious. Anyhow, here’s the recipe.

Rice and Beans with Chorizo and Kale

Serves 6

¼ cup olive oil

12 ounces chorizo sausage, sliced

1 small onion, diced

1 carrot, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon turmeric

½ teaspoon salt

1 (15 oz.) can diced tomatoes

1 cup brown rice

3 cups chicken broth, simmering

1 (15 oz.) can red beans, drained

6 ounces baby kale

Heat the olive oil in a heavy-bottomed sauce pot or deep skillet over medium-high heat. Add the chorizo and cook it for a few minutes, until it browns. Remove the sausage to a plate, leaving rendered fat, oil, and crispy pieces in the pot. Add the onion, carrot, and bell pepper; saute for a few minutes. Then add the garlic, then the chili, cumin, turmeric, and salt; for a few minutes to bring out their flavors. Add the diced tomatoes and their juice. Lower the heat and simmer the tomatoes, vegetables, and spices for 5 or ten minutes until some of the tomato liquid evaporates and forms a sort of sofrito.

 Add the rice, stirring it to coat it with all the flavors. Then stir in the chicken broth. Bring it to a boil then lower it to a low simmer. Cover the pot and simmer it for about 40 minutes.

 Then—without stirring—add the beans and kale, and re-cover the pot and cook for another 5 or 10 minutes. Turn off the heat and allow the rice to rest for another 5 or 10 minutes. The carefully fold in the beans and kale while fluffing the rice.

Persian Smokey Eggplant Salad (Yum!)

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This recipe is a variation (my interpretation) of a recipe from the book, Persiana: Recipes from the Middle East and Beyond. I was recently offered the book to review and am pretty excited about it (and it takes a lot for me to get excited about a new cookbook these days). I am not really that familiar with the cuisines of Persia, or modern day Iran (which is one of the oldest cuisines in the world), but I am familiar with the flavors in these recipes…very fresh and bright flavors. And while the recipes may be simple the flavors are complex and multi-layered. At any rate, this recipe is really easy to make and also really delicious…it is definitely one I will make again (and likely again and again). Plus it is a lot of fun cooking the eggplant over an open flame.

 

Persian Smokey Eggplant Salad

Serves 8

4 large eggplant

½ red bell pepper, diced small

½ green bell pepper, diced small

¼ red onion, diced small

2 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

½ teaspoon crushed red pepper

½ teaspoon sea salt

3 tablespoons lemon juice

2 tablespoons virgin olive oil

1 bunch flat leaf parsley, coarsely chopped

Cook the eggplant by placing them directly over an open flame of a gas stove. Turn the eggplant as needed. The skin will blister and blacken; it will look burnt. Continue to cook and turn the eggplant until it is very soft and heated throughout. Transfer the eggplant to a clean surface and allow to cool enough to handle. Gently peel away the blackened skin while placing the flesh of the eggplant in a colander over a sink to drain any excess moisture. Coarse-chop the flesh of the eggplant and transfer it to a bowl with the remainder of the ingredients. Gently stir and fold the salad to thoroughly incorporate the ingredients. Allow the salad to rest for a few minutes prior to serving. Serve warm or chilled with toasted garlic bread or wedges of pita.

Urban Simplicity.

Fragrant Chicken and Vegetable Ragoût!

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This is a basic ragoût recipe, or a main dish stew. Like all of the recipes that I post, this is not carved in stone but should serve more as a guide. The ingredients and seasonings can all be interchanged–added or deleted–to suit your personal tastes. This is perfect middle-of-the-winter comfort food. It’s delicious and packed full of nutrients…and the best part is that it will only use one pot to prepare.

Fragrant Chicken and Vegetable Ragoût

Serves 6

4 tablespoons olive oil

1 small onion, diced

1 carrot, diced

¼ head green cabbage, diced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon turmeric

½ teaspoon ground coriander

½ teaspoon crushed hot pepper

½ teaspoon kosher salt

2 turnips, diced

1 bunch kale, diced

1 medium potato, diced

4 cups chicken broth

1 pound boneless, skinless chicken thighs, diced

1 (15 oz) can red beans, drained and rinsed

¼ cup lemon juice

Heat the olive oil in a heavy pot over medium-high heat. Add the onion, carrot, and cabbage; cook and stir for a few minutes until the vegetables are wilted and just begin to brown, then stir in the grlic and cook another minute or so. Lower the heat and add the spices: cumin, turmeric, coriander, hot pepper, and salt. Stir the spices into the vegetables, then add the turnips, kale, and potato; stirring to coat with spices and oil. Then add the chicken broth and bring it to a boil. Lower the heat to a simmer and add the diced chicken. Simmer the stew for 20 minutes, or until the meat is cooked and vegetables are tender, then stir in the beans and cook for another minute or so. Lastly, stir in the lemon juice and remove the pot from the heat.

Urban Simplicity.

Bouillon de dinde…

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Nearly every year after the Thanksgiving feast at my sister’s house I lug the turkey carcass home, leave it on my porch overnight (as my fridge isn’t large enough to accommodate it), and make broth with it the next day. The simmering broth makes my house smell delicious and drives my two dogs nuts (but I do put some on their food as a treat). After packaging it in increments I freeze it and use it for a few weeks–or months–thereafter for whatever recipe calls for chicken broth. It’s so easy to make and offers a really delicious flavor. The simple recipe for broth is below, but if you’d like to read an article I wrote for Artvoice sometime ago regarding other Thanksgiving leftovers, click here; and here’s a link to an article on broth itself.

Turkey Broth 

1 cooked turkey carcass, and any scraps, juices, and pan scrapings

1 onion, quartered

1 carrot, cut into thirds

4 ribs celery, cut into thirds

4 cloves garlic, crushed

2 bay leaves

10 whole black peppercorns 

Combine the ingredients in a heavy-bottomed stockpot and cover with enough cold water to cover them by two inches. Bring to a boil, then lower the heat to a slow simmer. Cook for a few hours, skimming the surface as necessary. Strain and refrigerate until needed.  

Urban Simplicity.

Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

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This is such an easy summertime recipe you’ll want to make it all the time, especially if you have your own victory garden. It’s bursting with flavor and it comes from the vine-ripe tomatoes, twice cooked garlic, and herbs. And the best part is that the entire dish can be prepared in about 20 minutes (if you are somewhat organized). I finished the dish with a liberal sprinkling of crushed hot pepper and grated Parmesan cheese (which are not reflected in the recipe).

Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

Serves 4

½ pound whole wheat penne pasta

4 tablespoons olive oil

6 cloves garlic, peeled and sliced in half

1 small onion, diced

1 small bell pepper, diced

3 cups diced tomatoes

1 cup chicken broth

¼ teaspoon sea salt

1 bunch parsley, chopped

1 bunch basil, chopped

Cook the penne in plenty of boiling water, then drain it and set it aside. Combine the olive oil and garlic in a sauce pot over medium heat and cook the garlic slowly for 5-10 minutes, or until golden brown. Remove the garlic from the pot with a slotted spoon, leaving the oil in the pot. Turn the heat up to medium high, and add the diced onion and pepper to the hot oil. Cook the onions and peppers for a few minutes. While the onions and peppers are cooking, mince the cooked garlic. When the onions and peppers just begin to brown add the garlic back to the pot and cook for another minute or two. Stir in the tomatoes, chicken broth, and salt. Bring the liquid to a boil, then lower to a simmer, and cook the sauce until it reduces by about half and becomes slightly thick. Add the pasta to the sauce, gently turning it to coat it evenly and to reheat it. Then stir in the basil and parsley and remove the pot from the heat.


Urban Simplicity.

Two Condiments…

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Okay. So these two condiments are so easy to make and so bursting with flavor you’ll wonder why you haven’t made them before. The recipes of course are not carved in stone…add or subtract flavors and ingredients that you like. Experiment. Nonetheless, both of these are sure to please.

Honey-Mustard

Makes about 2 1/2 cups

1 cup yellow mustard seeds

2 tablespoons brown mustard seeds

1/4 cup honey

1 cup white wine vinegar

1/4 cup white wine

1 teaspoon turmeric

Combine all of the ingredients in a glass jar and allow to soak at room temperature for about two days. Transfer to a blender and puree to desired consistency. Return to the glass jar and refrigerate.

BBQ Sauce

Makes about 3 cups

2 cups ketchup

2/3 cup cider vinegar

1/2 cup brown sugar

1/2 cup molasses

1/2 cup yellow mustard

3 tablespoons Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon chili powder

1 tablespoon onion powder

2 teaspoons ground black pepper

1 teaspoon salt

Combine all the ingredients in a sauce pan and bring to a simmer. Cook over low heat for 20-30 minutes. Stir frequently to avoid scorching.

Urban Simplicity.

Smokey Roast Red Pepper Hummus (yum!)

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This is another one of those recipes that is so easy to make and so delicious that you’ll wonder why you don’t make it more often. You can use fresh peppers—as I did for this recipe—or jarred ones which you rinse. I cooked the peppers over the grate of my stove at work, but this time of year it is fun (and flavorful) to cook them outside on a charcoal grill. And as with most my recipes, this is just a suggestion…add whatever flavorings or seasoning you would like. You’ll also note that when I say this is easy to make, it truly is one step. Once the peppers are roasted you simply combine everything in a food processor and puree it. The hummus will keep for about 5 days in the refrigerator…but it is so delicious it will likely be eaten straight away.

 

Smokey Roast Red Pepper Hummus

Makes about 4 cups

2 (15oz) cans chick peas, drained and rinsed

2 roasted red peppers

1 cup tahini

¼ cup lemon juice

¼ cup hot pepper sauce (optional)

4 cloves garlic

2 tablespoons smoked paprika

1 teaspoon sea salt

 

Combine all of the ingredients in a food processor and process to a smooth puree.

 

How to Roast a Pepper

Remove stickers from the pepper. Place the pepper directly on the grate of your gas stove with the flame adjusted to medium. Using a set of tongs turn the pepper ever couple of minutes until the entire outside is completely black. Immediately place the pepper(s) into a small paper bag and seal it closed. Allow the pepper to rest for a couple of minutes. The steam that naturally occurs loosens the skin. Remove the pepper, and while holding it under cold running water gently rub of the blackened skin (it’s wise, but not essential, to do this over a small colander to catch the skin, which may clog the drain). After the skin is removed gently tear the pepper in two and remove the stem and rinse the seeds.

Urban Simplicity.

The Miracle of Controlled Spoilage (bis)

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“Preserving was almost a mania with Mrs. Bergson…
When there was nothing to preserve, she began to pickle.”
—Willa Cather, “Death Comes for the Archbishop” (1927)

Fermented foods still amaze me. Not only are they bursting with flavor and so incredibly good for you, but they basically make themselves; you simply provide the proper conditions and let nature take it’s course…salt some food, put it in a bucket and wait. Yup, it’s that simple. Kim-chi, or spicy Korean sauerkraut, is my favorite. I’ve posted this recipe many times before but not in a while. I was prompted to re-post the recipe after tasting my latest batch of the good stuff (pictured). Being as hot as it has been it didn’t take long to ferment and geeeze o’ man is it delicious…bubbling and bursting with flavor and nutrients in each bit. This is so easy to make; I hope you try it. If you’re interested to read more about fermented foods (and would like a bunch more recipes) here are a couple articles I wrote for Artvoice on the subject a few years ago (click here and here). If you’d like to delve deeper into fermented foods, I recommend this book.

Kim Chi

(Korean-Style Sauerkraut)

1 head Napa cabbage, cut into two-inch pieces

1 small daikon, grated

2 tablespoons kosher salt

2 cloves garlic, minced

1 small piece ginger, minced

1 small onion, minced

2 tablespoons chili paste

1 tablespoon sugar

Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water. After about 2 days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation.

Urban Simplicity.

Whole Wheat Spaghetti with Asparagus Aglio e Olio!

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So this is yet another rendition of cooking vegetables (and usually pasta) aglio e olio, or with garlic and oil (and hot pepper and chicken broth). The recipe below contains broccoli but today I made it with asparagus (’tis the season). Substitute whatever vegetable(s) that you like or have at hand. This recipe is so delicious and so easy to make. And to make it completely vegetarian simply replace the chicken broth with vegetable broth. For other variations on this recipe, click here.

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

Makes 4 servings

3/4 pounds spaghetti

1/2 cup virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon crushed hot pepper

1/2 cup chicken broth

1/4 teaspoon sea salt

2 cups chopped broccoli florets

2 tablespoons grated Pecorino Romano cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Macaroni al forno con cavolfiori…

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I posted this recipe about a month ago but made it again for dinner yesterday. It is so easy and delicious I thought I’d re-post it. Now if you’ll excuse me I think I’ll go have some leftovers.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses

Make four small or two large servings

1 cup whole wheat elbow macaroni

4 tablespoons olive oil

½ head cauliflower, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 cup tomato sauce

2 ounces shredded cheddar cheese

2 ounces grated Parmesan

Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy.

Really good bread…four igredients, ok five, but one is optional

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 Okay, so here is something about me you likely do not know…I was once one of these people that thought making homemade bread was difficult. Well, it’s not. And even after I had mastered it and became somewhat obsessed with making it I still thought it was impossible to make a really good loaf using 100% whole wheat flour. Well, surprise (again), it can be and it is really simple. Five ingredients, that’s really all you need, four if you don’t add the extra gluten (but this really does add a nice texture to whole wheat bread). Anyhow, bread is easy. The best place to start is now. Like anything, you get better with practice. That first loaf–or even the first dozen loaves–may not be great, but they will be yours. But soon enough people will be asking for it. Try making your own bread. You won’t regret it.

100% Whole Wheat Bread

Makes 2 loaves

2 cups whole wheat flour
1 cup water
2 teaspoons instant yeast
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4 cups whole wheat flour

2 tablespoons vital wheat gluten
2 cups water
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3 teaspoons instant yeast
2 teaspoons kosher salt

In one bowl make a preferment by combining 2 cups of whole wheat flour with 1 cup water and 2 teaspoons of instant yeast. Begin the autolyse in another bowl by combining 4 cups of whole wheat flour, 2 tablespoons of wheat gluten, and 2 cups water. Stir each bowl just enough to combine the ingredients, taking care not to get yeast into the bowl with the autolyse. Cover both bowls and allow to rest and ferment for 30-90 minutes, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak the grain, swelling the gluten.

After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the salt and remaining 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl). Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans (or shape them pre-form and place them on baking sheets). Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses (yum!)

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Okay. So this is really delicious. How delicious is it, you may ask? Well if you notice in the servings I wrote that it makes either four small or two large portions. When I first put it in the oven I looked at it and thought it would easily serve four, but when it came out it was so delicious I ate half of it.

Anyhow, as usual this is just a guide…use different ingredients or interchange them. I just happened to have some cauliflower in my cooler I needed to use up. You can also multiply this recipe, or make extra because leftovers are equally good.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses

Make four small or two large servings

1 cup whole wheat elbow macaroni

4 tablespoons olive oil

½ head cauliflower, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 tomato sauce

2 ounces shredded cheddar cheese

2 ounces grated Parmesan


Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy.

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