Month: December 2020

Lemon-Lime Guajillo Pepper Marinated Beans

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 1 1/2 cups olive oil 1 tsp coriander seeds 1 tsp cumin seeds 2 tsp flaky sea salt 1 pound cooked beans. I used Cassoulet beans from Rancho Gordo MethodYou can find the method in this video here. 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.

Spiced Molasses Crinkle Cookies

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 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 …

Galletas Especiadas de Melaza

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 …

Eggplant Dumplings Alla Parmigiana

For the past couple of weeks, I’ve been in quite the creative slump. So I’ve mainly been focusing on testing recipes from cookbooks I love. Today I made Eggplant Dumplings Alla Parmigiana from Yotam Ottolenghi and Ixta Belfrage’s book, Flavor. Of course, like most directions in life, I took this recipe as a suggestion and riffed on it a bit. 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 …

Claire Saffitz’ Pistachio Pinwheel Cookies

I love pistachios. I love almonds. So when I saw Claire Saffitz’ Pistachio Pinwheel Cookies I was IN. I don’t have to explain how much I love Claire Saffitz and her new book Dessert Person, which this recipe is from, you can also find it on NYT Cooking. Ingredients ⅔ cup/85 grams shelled raw unsalted pistachios ¾ cup/170 grams unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces, at room temperature ¾ cup plus 2 tablespoons/105 grams confectioners’ sugar 2 large egg yolks ½ teaspoon almond extract 1 cup/130 grams all-purpose flour ½ teaspoon kosher salt 1 ⅓ cups/150 grams almond flour ½ cup/105 grams demerara sugar, for rolling Method In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside. To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and …

Priya Krishna’s Saag Feta

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 …

butternut squash, leek, and pear soup

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 chilli flakes. enjoy!