Posts for January 5th 2010
From Rachael Ray
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
1/2 lemon, juiced
Pita breads, grilled and cut into wedges, carrots, celery sticks, or red pepper chunks for dipping
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
- Transfer to a small dip dish and surround spread with warm pita wedges and veggies. This recipe makes a great appetizer, or anytime snack.
I've always been mindful of what I'm putting into my body, with a focus on wholesome, balanced meals whenever possible. But the holidays admittedly derailed me quite a bit. Now, with yuletide celebrations behind me, I want to make sure that I set a new decade off on the right foot.
That's why, when friends came to visit, I ditched the restaurant reservations in favor of a protein-rich, high-fiber meal that included not only my favorite roast beef Spring rolls, but also a super speedy bean salad.
Rosemary, pecorino romano, and cannellini beans pay tribute to Italy, but the shelled edamame and garlic add a pop of color and Asian flair. Make this different bean salad in five minutes when you keep reading.
Expert Escarole Salad
6 ounces salt cod
8 anchovy fillets
6 oz. olive oil–packed canned tuna, drained and separated into 1-inch chunks
2 ripe tomatoes, coarsely chopped
3⁄4 cup black olives, preferably Arbequina
1 head escarole, cored and separated into leaves
For the sauce:
1⁄2 cup blanched almonds
4 nyora or romesco peppers or ancho chilies, 1 tsp. pimentón or hot paprika
1 slice coarse country white bread, about 1 oz., crusts removed
1 tablespoon red wine vinegar
8 to 10 hazelnuts
4 garlic cloves, peeled
1⁄3 cup extra-virgin olive oil
Salt, to taste
- To prepare the salt cod, place it in a bowl of cold water to cover, cover the bowl and refrigerate for 3 days, changing the water once a day.
- To make the sauce, in a dry, heavy fry pan over medium heat, toast the almonds until browned, about 30 seconds. Transfer to a plate to cool. If using nyora peppers, let them soak in boiling water for 10 minutes, then scrape the flesh off the skins. Sprinkle the coarse country bread with the vinegar. Using a large mortar and pestle, grind together the almonds, hazelnuts, garlic, the peppers and the vinegar-soaked bread until a thick, reddish paste forms. Alternatively, process the ingredients together in a food processor, making sure the mixture remains coarse. Add the olive oil in a thin stream, stirring constantly with a wooden spoon, until the ingredients are thoroughly combined and the sauce is just liquid enough to be poured. Season with salt. (The sauce will keep in an airtight container in the refrigerator for 1 week. Use leftover sauce with roast meats or vegetables.)
- Remove any bones and skin from the salt cod, then shred the meat with your fingers into thin strips. Cut or tear the anchovy fillets into strips. Place the salt cod, anchovies and tuna in a bowl with the tomatoes and olives and toss to combine. Pour over enough of the sauce to coat everything thickly and toss again.
- Just before serving, in a large salad bowl, toss the escarole with the salt cod mixture. Serve immediately.
From Real Simple
Beginner Escarole Salad
1 cup walnuts, roughly chopped
1 large head escarole, torn into pieces (about 12 cups)
1 small red onion, thinly sliced
2 ounces Parmesan, shaved (about 1/2 cup)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
kosher salt and black pepper
1/3 cup olive oil
- Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
- In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
- In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.
Serves 8 as a first course.
Nutritional information per serving: Calories 208, Fat 19g, Saturated Fat 3g, Cholesterol 5mg, Sodium 277mg, Protein 6g, Carbohydrate 5g, Fiber 3g.
From Vegetarian Times
Vanilla Pound Cake with Lime Glaze
Vanilla Pound Cake
5 oz. silken tofu, drained
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla soymilk
2 tsp. vanilla extract
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup confectioners’ sugar
1 Tbs. lime juice
- To make Vanilla Pound Cake: Preheat oven to 350F. Coat 9x5-inch loaf pan with cooking spray.
- Blend tofu, sugar, oil, soymilk and vanilla extract in food processor until smooth.
- Whisk together cake flour, baking powder, baking soda and salt in large bowl.
- Fold in tofu mixture. Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.
- To make Lime Glaze: Whisk together sugar and lime juice in small bowl until smooth. Drizzle over top of cake. Cool cake completely before serving to allow glaze to set.
The holidays may be over, but that doesn't mean you should stop celebrating with food. Whether you're craving truffles or interested in sustainable farming, there's something going on that's right up your alley. I'll be in attendance at the first session of the monthlong Chefs' Holidays, a celebrity-chef-studded event that includes cooking classes, demos, kitchen tours, and a big blowout gala dinner, all in the middle of Yosemite National Park. Stay tuned for a report from the field — and should you find yourself there, look out for me!
What are you up to this week? Do share what's going on in your neck of the woods.
- DeKalb, IL: Northern Illinois Farm Show – Jan. 6-7
- Vail, CO: Big Beers Festival — Jan. 7-9
- Sonoma, CA: Sonoma Valley Olive Festival: Martini Madness — Jan. 8
- Salem, OR: Oregon Wine, Food & Brew Festival — Jan. 8-9
- Coconut Grove, FL: Great Taste of the Grove — Jan. 9
- Santa Cruz, CA: Santa Cruz Fungus Fair — Jan. 9-10
- Yosemite, CA: Chefs' Holidays at The Ahwahnee, Session 1 — Jan. 10-13
- New York, NY: Truffles and Banfi — Jan. 11
- Boulder, CO: Twisted Pine Potluck — Jan. 12
Video of Heidi Montag at the Shooting Range, Rob and Kristen's Lucky Fan Speaks Out, and Lindsay Lohan in St. Barts!
Heidi Montag shared a video of her gun skills during a recent trip to the range. Plus, listen to what the lucky fan who got her photo taken with Robert Pattinson and Kristen Stewart has to say about the encounter. Lindsay and Ali Lohan showed off their bikini bodies in St. Barts, and Paula Abdul plays with elephants in her own vacation video. Watch PopSugar Rush now!