Marinated beans are so flavorful and delicious, a different way to eat beans as a snack! I love having these in the fridge because they’re quick to satisfy a hunger pang. I finally get why the brits love beans on toast!
Ingredients
2 Dried Guajillo chiles (these are fruity and sweet)
5 cloves of garlic, smashed
1 lime, use the peels, and extract 2 tablespoons of juice
1 lemon, use the peels, and extract 2 tablespoons of juice peels
A few notes: when charring your ingredients, make sure to ventilate your kitchen. A LOT of smoke will come from these chiles! Char the chiles and garlic first as they take longer. or char everything together and remove the peels first.
I’m trying really hard to make this Christmas ✨festive✨. It’s hard work, so I made these spiced molasses crinkle cookies in order to feel better about a shitty situation. They’re highly inspired in Masala Chai being that they have all of the ingredients of Masala Chai: cardamom, black pepper, cloves, cinnamon, and ginger. However I skipped the black tea because with the molasses and sugar it would just have been way too much.
Spiced Molasses Crinkle Cookies. If you look closely, you can see a very long strand of my hair. It be like that sometimes.
Spiced Molasses Crinkle Cookies
Ingredients
2 cup all-purpose flour
1 tbsp fresh ground ginger
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
1/4 tsp ground black pepper
3/4 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) unsalted butter softened
1/2 cup granulated sugar (such as turbinado or demerara)
1/2 packed brown sugar
1/4 cup unsulphured molasses
1 large egg
1/3 cup powdered sugar
Method
In a medium bowl, combine all of your dry ingredients very well: flour, , baking soda, cinnamon, cardamom, cloves, salt, and black pepper, then set the bowl aside.
Using a stand mixer or a hand mixer, cream together butter, sugar, ginger, and molasses on medium-high speed until smooth, about 5 minutes.
Reduce speed to low and add egg, mixing until just incorporated, about 1 minute.
At low speed, add the dry ingredients little by little. Start with 1/2 cup following with another 1/2 cup. Until everything is just mixed. Do not over mix.
Remove the dough from the bowl and wrap it in plastic wrap and chill for 30 minutes in the freezer or at least 1 hour in the fridge.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Add the powdered sugar to a bowl. Unwrap the dough from the plastic wrap and using a small cooking scooper and scoop small balls of dough (about 1 inch). If you don’t have a cookie scooper, use a spoon to scoop 1 tablespoon. then roll dough into a ball. Drop ball in powdered sugar and toss to coat completely.
Plave the sugar-coated cookie dough on the baking sheet lined with parchment paper. Space all cookies at least 2 inches apart.
Bake for 10-12 minutes. Until the tops of the cookeis are cracked. Like in the pictures.
Allow the cookies to cool for at least 10 minutes on a cooling rack.
Si miras muy de cerca … puedes ver un largo mechón de mi cabello. Maravilloso.
Es difícil para mí sentirme ✨festive✨ durante estos días por razones que puedes asumir, así que he estado horneando más de lo habitual. No soy muy de hornear cosas, pero aprendí un par de cosas durante mi tiempo trabajando en una repostería, así que tengo bastante confianza en lo que hago.
Desarrollé esta receta por un capricho de inspiración después de que una amiga me dejó algunas galletas de jengibre la otra noche. Estas están muy inspiradas en masala chai. Están muy condimentadas con cardamomo, jengibre, canela, clavo y pimienta negra. Sin té negro porque no hay razón para volverse loca … todavía.
Galletas Especiadas de Melaza
2 tazas de harina para todo uso
1 cucharada de jengibre fresco molido
1 cucharadita de canela en polvo
1 cucharadita de cardamomo molido
1 cucharadita de clavo molido
1/4 cucharadita de pimienta negra molida
3/4 cucharadita de bicarbonato de sodio
1/4 cucharadita de sal
1 barra (1/2 taza) de mantequilla sin sal ablandada (NO derretida, muy importante!)
1/2 taza de azúcar granulada (como turbinado o demerara)
1/2 azúcar morena compacta
1/4 taza de melaza sin azufre
1 huevo grande
1/3 taza de azúcar en polvo
Método
En un bol mediano, combina muy bien todos los ingredientes secos: harina, bicarbonato de sodio, canela, cardamomo, clavo, sal y pimienta negra, luego deja el tazón a un lado.
Con una batidora de pie o una batidora de mano, mezcla la mantequilla, el azúcar, el jengibre y la melaza a velocidad media-alta hasta que quede suave, aproximadamente 5 minutos.
Reduzca la velocidad a baja y agregue el huevo, mezclando hasta que se incorpore, aproximadamente 1 minuto.
A baja velocidad, agrega los ingredientes secos poco a poco. Comience con 1/2 taza siguiendo con otra 1/2 taza. Hasta que todo esté mezclado. No haga sobre mezcla.
Retire la masa del bol y envuélvala en una envoltura de plástico y enfríe durante 30 minutos en el congelador o al menos 1 hora en la nevera.
Precaliente el horno a 350 grados y forra una bandeja para hornear con papel de hornear (no wax!!)
Agrega el azúcar en polvo a un bol. Desenvuelva la masa del envoltorio de plástico y, con una cuchara pequeña para cocinar, saque pequeñas bolas de masa (aproximadamente 1 pulgada). Luego enrolla lamasa en una bola. Deja caer la bola en el azúcar en polvo y revuelva para cubrir completamente.
Coloqua la masa para galletas recubierta de azúcar en la bandeja para hornear forrada con papel pergamino. Separe todas las galletas al menos a 2 pulgadas de distancia.
Hornee por 10-12 minutos. Hasta que se rompen la capa de encima de las galletas, como en la foto!
Deje que las galletas se enfríen durante al menos 10 minutos en una rejilla para enfriar.
Of course, like most directions in life, I took this recipe as a suggestion and riffed on it a bit.
Eggplant Dumplings Alla Parmigiana
Ingredients
90g fresh breadcrumbs, ideally sourdough (ie, from 2-3 slices)
3 eggplants, roasted and peeled, cut up into a mash (about 2-3 cups)
1/2 cup olive oil
Salt and black pepper
100g ricotta
75g parmesan, finely grated, plus extra to serve
4½ tbsp parsley leaves, finely chopped, divided
1 whole egg, plus 1 extra yolk
1 tbsp plain flour
1 tbsp garlic powder
2 tbsp of ghee
For the sauce
2 cups of crushed tomatoes
1 tsp tomato paste
2 tsp of crushed garlic
1 tsp brown sugar
1 tsp chili flakes
1 tsp fresh cracked pepper
1 tsp dried oregano
Method
Roast your eggplant with olive oil, salt & pepper at 180C (160C fan)/390F for about 20-30 minutes. Remove them from the oven and allow them to cool, 20 minutes or so. After they’re cool, cut them up into a chunky mash.
Mix in the ricotta, parmesan, half of the parsley, egg, extra yolk, flour, breadcrumbs, garlic powder, salt & pepper. With lightly oiled hands, shape the mixture into small balls.
Heat two tablespoons of oil in a large, nonstick frying pan on a medium-high flame, and fry half the dumplings for three to four minutes, turning them until golden brown all over (adjust the heat if they’re browning too much), then transfer to a plate and repeat with the rest of the dumplings.
Heat the remaining two tablespoons of oil in the same pan, fry the remaining garlic for a minute, until fragrant, then stir in the tomatoes, tomato paste, sugar, chili, oregano, a teaspoon of salt, and a good grind of pepper. Allow it to reduce and cook add the dumplings. Top with parmesan cheese and the rest of the parsley.
Overall this recipe is a little on the nose in my opinion. It’s really similar to meatballs but you just swap out the meat for eggplant. The taste is really delicious. You can toss this with some pasta and you have spaghetti and meatballs!
So a few years ago I got the cookbook,Indian-ish. Ever since I’ve been in love with Priya Krishna’s Saag Feta. It’s so comforting, nourishing, and nutritious. I always go for it when I feel like I need a boost of energy. Spinach has some kind of energy-boosting properties that make me better understand Popeye.
Saag Feta is a classic riff of the traditional Saag Paneer. You can make this with other mild cheeses such as Mozarella, Oaxaca, Queso Fresco, or tofu.
Saag Feta Recipe
2 tbsps ghee
2 tbsp. coriander seeds
1/2 tsp. ground cardamom
1 tbsp. cumin seeds
1 tsp. mustard seeds
1/2 cup chopped shallots
1″ piece ginger, peeled, chopped
1 lb. spinach or any greens (about 12 cups)
1 tsp. fresh lime juice
1 tsp. kosher salt
6 oz. feta, cut into cubes
1 tsp. red chili powder (gochugaru or aleppo pepper)
rice (for serving)
For the Chhonk (sizzled spices to top the saag)
2 tbsp ghee
1 tsp cumin seeds
1 tsp mustard seeds
Method
First, start by slicing shallots and ginger, set aside. Toast your whole spices in ghee so they bloom and add your shallots and ginger. While those sauté start cutting your feta into cubes and set aside.
Add your greens to the shallot, ginger, and spice mixture. Don’t worry they seem like a lot but they will turn to nothing. Like my will to live some days.
Once all the greens have wilted, add them into a blender and blend until you have a smooth gravy. Transfer back into your pan. Add some water to the bottom of the blender and swish that around to make sure you have all of the remains. A salute to all of the mothers and aunties who do this.
Mix everything and gently fold in your cubes of feta. Season with a pinch of salt, lime, and chili. Serve over rice.
Now for the chhonk, what is chhonk? think sizzled spices. This is going to add more texture and spice to the dish. You can do this with any type of dish but it’s more common and traditional to Indian dishes.
Add the ghee and spices to a hot pan and toast them until they begin to sizzle. As if they’re dancing. Don’t let it burn or smoke. Then top the saag and enjoy!
Soup season is among us, I don’t make the rules so here’s a butternut squash soup recipe.
3 cups of butternut squash
1 cup of chopped leeks
1 small head of garlic
1-inch ginger
1 tsp fenugreek
1 tsp salt
1 tsp black pepper
2 pears (about 1 1/2 cups)
1 tbsp tahini paste
4 cups of vegetable stock
method
on a sheet tray with parchment paper, add the squash, leeks, garlic, and ginger. season with the fenugreek, salt and pepper, and olive oil. Roast at 390F/198C for 20 minutes. Remove the leeks and continue to roast the garlic for 15 more minutes.
chop your pears into cubes. remove everything from the sheet tray and add to a blender along with the tahini paste and vegetable stock. blend until smooth. transfer into a bowl and top with pistachios (or whatever nuts or seeds you have) and chili flakes. enjoy!
Earlier today I saw a tweet that said: “soups months is coming” and I couldn’t agree more. It’s finally cold in Houston, 54F/12C and sunny. So I decided to make a vegan roasted tomato and carrot soup that would mirror the sun. With grilled cheese of course.
Roasted tomato and carrot soup. Perfect for the winter!
Ingredients
2 cups cherry tomatoes
1 cup of carrots
5 cloves of garlic
1 inch of fresh ginger
2 tsp of salt
1 tsp pepper
1 tsp dried oregano
3 tablespoons of olive oil
1 1/2 cups of coconut milk
1 cup of vegetable broth
pepitas to garnish (optional)
Method
Preheat your oven at 400F/204C. In a sheet pan lined with parchment paper, place the tomatoes, carrots, garlic, and ginger with enough space between each individual vegetable. Add the oil, salt, pepper and oregano. Give it a little shake and coat evenly. Roast in the oven for 30-40 minutes until light brown.
When the tomatoes and carrots are nice and roasted, cool for 10 minutes. Then add to the blender together with the coconut milk and vegetable broth. Blend until silky smooth. Plate directly onto a bowl and top with chilli flakes, olive oil, and pepitas.
I love this recipe because the sweetness of the coconut milk and the carrots balance the acidity of the tomatoes in a lovely way. The garlic and ginger give it a little zing and depth that it needs. The soup is great on its own but a nice grilled cheese and avocado sandwich, I don’t know it hits the spot!
Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta!
Ingredients: Chinese eggplant olive oil salt and pepper feta cheese (for topping) parsley (for topping)
for the sauce: 1 cup parsley 1 cup green onion 1 heaping tablespoon of tahini paste 1/4 cup roasted red peppers 1 garlic clove, crushed 2 tablespoons of lime 1 teaspoon sea sal 1 teaspoon chili peppers
Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside.
Method Preheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes.
when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!
These potatoes are so crispy and crunchy. ASMR dreams, if you will. The green tahini sauce is also decadent. If you want to see a video of how I make this recipe click here.
I’ve seen many chocolate babkas on my feed lately which got me thinking… why not a savory babka? why not oniony? I was thinking about this sundried tomato, harissa, and shallot mixture for nights on end and I finally decided to make some babkas to celebrate Biden Harris winning the 2020 election. It’s been such a crazy year that it feels nice to be hopeful again. Even though I wish it was Bernie and AOC. Whatever!
First of all, what are Babkas?
A babka is a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. Babkas are very similar to Krantz Cakes, an Ashkenazi Jewish cake prepared using yeast-risen dough. I learned about this from Yotam Ottolenghi & Sami Tamimi’s Jerusalem cookbook. A book I adore and never get bored of making recipes from. According to the Jerusalem cookbook, it’s the most popular cake in the west side of Jerusalem.
A few notes on this recipe (please read before making)
It takes at least 8-10 hours to make. You will need to allow the yeasted cake to rise overnight in the fridge.
For the bread/cake dough, measurements are in grams because it’s much more exact. For bread and baking, measurements such as cups can vary in volume—A LOT. Just think about how you pack your flour or other volatile ingredients.
These directions are for two (2) loaves of babkas You can make one savory and one sweet if you like.
You will need a few extra appliances and tools: a food processor or a hand mixer using a dough hook or a stand mixer—or your hands if you like kneading—, a dough roller, a ruler, patience, a 2lb/1kg loaf pan, parchment paper, and at least 12 hours.
This cake is very reminiscent of a sweet, soft, buttery brioche bun. The combination with the caramelized sun-dried tomato paste is quite decadent in itself thanks to the moistness of the dough.
Ingredients
For the bread/cake dough
530g plain flour
100g fine sugar
14 gr fast-rising dried yeast
grated zest of 1 lemon
3 extra-large free-range eggs
120ml water
1/4 tsp sea salt
150g unsalted butter, cut into cubes and softened
grapeseed or sunflower oil for greasing (whatever neutral tasting oil you have)
For the filling
2 cups sliced shallots
1 tbsp minced garlic
1 tbsp harissa paste
salt & pepper to taste
1 cup of vegetable stock
1 cup of sun-dried tomato packed in extra virgin olive oil—drained and crushed into a paste using a food processor
1 tbsp butter or ghee
1 pinch flaky sea salt (for topping)
Preparation
For the babka dough
In a bowl, add the flour, sugar, yeast, and zest and mix together using your hands, a food processor, or a stand mixed with the dough hook. Add the eggs and water and mix for a few minutes until the dough comes together. Add salt and start adding the butter, a cube at a time, letting it all melt into the dough. Make sure to scrape the bottom as you mix. Mix for five-ten minutes, until you obtain an elastic, smooth, elastic shiny dough.
Grease a large bowl with your neutral oil, place the ball of dough into it, cover with plastic wrapf and leave to rise overnight or for at least 8 hours.
After allowing the dough to rise in the fridge for at least 8 hours or overnight (bake whenever you want, babe). You’re ready to make the filling of your babka.
In a pan, over high-medium heat, add the butter and sauté your shallots, garlic, harissa paste, salt &pepper to taste until very soft. Add your sun-dried tomato followed by 1 cup of vegetable stock mix well and allow it to simmer so it reduces completely to a paste. Once you have a homogenous paste of caramelized onions and sun-dried tomato, remove from heat and allow to heat completely.
Pre-heat your oven at 375F/190C. Grease with neutral oil your 2lb loaf pan and line with parchment paper.
Divide the dough into two parts, work one part on a floured surface, leave the other part covered in the fridge until you’re ready to use.
Using a rolling pin, a wine bottle,—or whatever you use— roll out the dough onto a lightly floured surface, then trim the edges with a knife to obtain a 38cm x 28cm rectangle. I messed this part up a bit and made somewhat of a square but whatever.
Spread half of your caramelized onion paste using an offset spatula.
Brush some water over the long edge of the dough on your left either using a brush or dabbing with your fingertips. Using both hands, roll up the rectangle like a roulade, starting from the long side on your right, rolling towards the left side. Roll the dough completely into a perfect, fat log.
Using an oiled serrated knife, trim off 2 cm of both ends. Gently, cut the roll into two, lengthwise, from the top to the bottom. Position the cut sides facing up, gently press the ends together.
It doesn’t have to be perfect, although it would be nice if it were. But it’s totally okay to mess up your braid, just make sure you tidy and tight it up before you place it in the loaf pan.
Lift the right half over the left half. Repeat with the left half over the right half and press the ends together to seal it. Carefully lift the loaf and place into the loaf pan.
Repeat the process with the remaining dough. Cover the loaves with a wet tea towel and leave to rise in a warm place for 1/1.2 hours. The loaf will rise by 10%-20%
When your cake has risen, remove the tea towel, sprinkle with some flaky sea salt and into the oven for 30-40 minutes, or until a skewer comes out clean.
Once the cakes are baked and out of the oven allow it to cool before removing from the pan.
