Posts Tagged ‘recipe’
Welcome the weekend with hummus.
We think that this dip is the perfect weekend food as you can take it along to potlucks and parties, make a batch and snack on it all weekend or eat it for lunch when you’re feeling lazy. Due to the fact that we like to keep things interesting, we’re offering you a roasted broccoli hummus, something a little unique to your usual choices.
We have some beautiful broccoli from Johnson’s Backyard Garden that’ll make this recipe drool-worthy. This recipe isn’t just unique because of the broccoli, it also calls for water instead of oil, which lowers the calorie count and allows for the flavors of garlic and broccoli to shine through.
Happy eating (and happy weekend!)
Roasted Broccoli Hummus
From: Not Without Salt
- 15 ounces of cooked white beans
- 1/2 pound roasted broccoli
- 6 garlic cloves, roasted (these are roasted with the broccoli, sweet on the outside with a pleasant garlic heat internally)
- 1 Tbs lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp tahini
- 1 pound broccoli floret
- 1/4 tsp chili flakes
- 2 Tbsp olive oil
Cook your white beans. Pre-heat your oven to 400 degrees F. Scatter the broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, 2 Tbsp garlic, olive oil and salt. Stir to coat.
Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char. Let cool slightly.
Add all the ingredients to a food processor or blender. Add a little bit of water, 1 Tbsp at a time, to help blend and to achieve desired consistency. Taste and add salt. Season to taste. Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.
We feel like celebrating. It’s almost Mother’s Day (make sure you call your mom!) and we have fantastic events planned this weekend. It looks like this rainy weather might stick around for awhile, so it’s the perfect evening to make a cake. Carrots are still going strong in central Texas, and not only are they perfect for snacking they also make a mean baked good.
This recipe goes one step beyond simple carrot cake with the addition of orange frosting. While a good carrot cake should be able to stand on its own, it’s always nice when you pair it with the perfect frosting. We still have some local citrus, which will be out of season soon, so grab it while you can.
We enjoyed that the author made it slightly healthier by adding goat cheese to the frosting, which is easier to digest than cow’s milk and adds a bit more tang. She also added less sugar and used olive oil instead of butter, which makes for a cake that you feel a little less guilty about eating, right?
Who are we kidding, guilt and delicious (real) food shouldn’t go together.
Carrot Cake with Tangy Orange Frosting
From: The Kitchn
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup olive oil
- 1/4 cup buttermilk
- 2/3 cup brown sugar, lightly packed
- 2/3 cup granulated sugar
- 3 large eggs
- 2 tsp orange zest
- 2 tsp pure vanilla
- 3 cups grated carrots
- 1 cup chopped walnuts
For the frosting:
- 6 ounces cream cheese
- 6 ounces goat cheese
- 2 tsp freshly grated orange zest
- 1 tsp pure vanilla extract
- 3 cups confectioners sugar
- Whole walnuts, to garnish
Preheat the oven to 375°F and place a rack in the center of the oven.
Grease two 8-inch cake pans and line both with a round of parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.
Divide the batter equally between the two pans. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cakes from the oven and allow them to cool on a rack for 10 minutes, then carefully invert them out of the pans, peel off the parchment, and set them right side up to cool completely on the rack.
While the cakes are cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.
To frost the cake, first spread a small dab of icing on the cake plate. Cut narrow strips of parchment or paper and place them in a grid on the cake plate, leaving the center open. They should be close enough together that the cake layer sits on top of the paper with no part of the diameter exposed directly to the plate.
Using a serrated bread knife, carefully carve off the domed top of one of the layers as evenly as possible. Center this first layer on the plate. Using an offset spatula, apply a “crumb coat”: a thin layer of frosting meant to keep the crumbs down. (Refrigerate the layer at this point if the crumbs are coming up.)
Stir the frosting and place about 1/3 of it over the bottom cake layer. Spread the frosting with the spatula until even and smooth. Make sure that the frosting is thicker around the edges.
Place the second layer on top and apply a crumb coat. Refrigerate. Place about half of the remaining frosting around the sides of the cake, working the frosting around the edges. Spread the remaining frosting across the top of the cake, dipping the spatula in warm water and wiping it off between strokes to keep it warm and clean for a smoother finish.
Remove the strips one at a time, pulling it out in a straight line, parallel to the floor. Garnish the cake with walnuts, herbs, flowers and/or birthday candles.
It’s fun to explore the vast world of spices. This week we have fenugreek seeds on sale, a spice that’s probably not used on a daily basis in your kitchen. This spice is one you might skip over in the bulk section, and we suggest you back up and give it a try. Commonly found in Indian dishes, this slightly bitter spice is great to use in curries, salads or in this case, with fried potatoes.
Fenugreek seeds are commonly ground up and used as a spice, sprouted or thrown into dishes like this one. These seeds are usually dry roasted before using in order to enhance the flavor of the dish and reduce the bitterness. This recipe calls for you to soak the seeds in water overnight, which will change their texture and also reduce the bitter flavor.
This is a hearty dish with a lot of unique flavors and serves as the perfect way to dive into cooking with fenugreek seeds. Happy eating!
Fenugreek Seeds with Potatoes
- 1/4 cup fenugreek (methi) seeds
- 2 medium-sized potatoes
- 1 inch ginger peeled
- 4-5 cloves garlic
- 4 hot green peppers (optional)
- 1 tomato chopped
- 1/2 tsp turmeric
- 2 tsp red chili powder
- salt to taste
- 1 tsp coriander powder
- 3 Tbsp oil
- 1 ghee (here’s how you can make your own using butter)
- 1 Tbsp plain yogurt
- 1/2 tsp red chili powder
Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water.
Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on t hem and set aside. Heat oil and fry the potatoes until they start to brown. Remove with a slotted spoon and set aside.
Blend ginger, garlic and tomato into a puree. Pour this in the same oil the potatoes were fried and simmer until the oil separates from the sides. Add the potatoes and the fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8-10 minutes.
Mix turmeric, salt, coriander powder and red chili powder in half cup of water and pour it in the pan. Cover and cook until the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if it’s too dry. Add the plain yogurt mixed with a little water. Simmer uncovered at low heat for another 10 minutes.
Switch off the heat. Now for the tarka, heat the ghee and when smoking add the chili powder and immediately pour it on the potatoes and fenugreek. Enjoy!
It couldn’t be lovelier in central Texas. The sun is out, the temperature is 75 degrees and our customers are lounging on the patio, drinking $1 Lone Star (one dollar Wednesday! Woo hoo!)
Life is good.
To welcome in the spring, we’re giving you a sweet bread that makes our mouths water. This is a recipe that gets passed from person to person because it’s just too good to resist. We found this recipe on Smitten Kitchen, and if you aren’t familiar with Smitten Kitchen get yourself ready for the promise land of incredible baked good recipes.
This bread (basically a cake in bread form) will make your kitchen smell like heaven. You’ll most likely end up sitting by the oven door waiting for the timer to go off. We recommend eating this bread warm, fresh from the oven. It’s also great toasted with some butter and a sprinkling of powder sugar.
We say the coming of spring is something worth celebrating. The arrival of sunshine, flip-flops and endless outdoor activities deserves a decadent bread like this. Happy eating!
From: Smitten Kitchen
- 2 large eggs
- 1 1/4 cups milk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 2 tsp baking powder
- 1-2 tsp ground cinnamon
- 1 cup granulated sugar
- 5 ounces coconut (about 1 1/2 cups)
- 6 Tbsp unsalted butter, melted
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth, be careful not to over mix.
Butter and flour a 9×5-inch loaf pan. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in a pan for five minutes, before turning out onto a cooling rack.
Eat a slice on its own or serve in thick slices, toasted, with butter and powdered sugar.
Let’s be real, this week can be overwhelming. With the new addition of thousands of people for SXSW, it can be tough to stick to your normal routines.
To combat that, we want to offer up simple recipes that require little thought, few ingredients and will keep you satisfied. We were also inspired by these delicious local radishes from Johnson’s Backyard Garden, and wanted to find a dish where they were the main feature.
This recipe comes from Bon Appetit, and they suggest that brief high-heat roasting mellows the radish’s peppery flavor. We also fell in love with this recipe because it uses the whole radish, greens and all. The tops add color and amps up the radish flavor. You’ll want to make sure to rinse the tops well, removing extra dirt that can clump in the leaves. This dish makes a great side for any dinner you may have planned.
Make sure to take care of yourself this week, smile at all the art-loving out-of-towners, and stick to eating real, local food.
Roasted Radishes with Brown Butter, Lemon and Radish Tops
From: Bon Appetit
- 2 bunches medium radishes (about 20)
- 1 1/2 Tbsp olive oil
- Coarse kosher salt
- 2 Tbsp (1/4 stick) unsalted butter
- 1 tsp fresh lemon juice
Preheat oven to 450 degrees F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 Tbsp olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in heavy, small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove from skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle the brown butter over. Sprinkle with chopped radish tops and serve.
Have we mentioned that we just got in some fresh strawberries? Not only are they beautiful, they may be the best berries we’ve ever had. We’re not over exaggerating.
They got here yesterday from Markley Family Farm, an outdoor hydroponic u-pick farm in New Braunfels, TX. For those of you not familiar with the hydroponic farming method, here’s some quick background information.
Hydroponics is a method of growing plants without soil. Instead of having their roots supported by soil, they plants are supported by a growing medium and a fed via a nutrient-rich water solution. This is a great method for growing food in areas where the soil is unsuited for gardening or what there is limited space. You can find out more about hydroponic, aquaculture and soil-less farming methods here.
Now back to the strawberries. Oh these beautiful strawberries.
We wanted to give you a good weekend breakfast recipe where the berries are the star. A simple dutch baby (or German pancake) does the trick. A sweet, egg based popover/pancake hybrid, the dutch baby will be popular with the whole family. Who doesn’t love a sweet, strawberry laden breakfast food?
Dutch Baby with Strawberries
From the Food Network
- 3 tbsp butter, melted and divided
- 1/2 cup all-purpose flour
- 3 tbsp sugar, plus extra for serving
- 1/2 tsp kosher salt
- 1/2 cup whole milk at room temperature
- 2 large eggs, room temperature
- Lemon wedges
Preheat the oven to 375 degrees F.
Place 2 tbsp of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait ten minutes before assembling the other ingredients.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tbsp of melted butter into a bowl or a food processor or blender and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30-35 minutes or until the edges are puffed and brown. Spring with additional sugar and serve with lemon wedges. You can also top it off with maple syrup, always a tasty option.
We’re lucky (for many reasons) to live in Texas. We get to plant, grow, and harvest leafy greens all winter long. And who doesn’t love fresh kale, spinach, and swiss chard in December?
With our produce fridge filled to the brim with kale, it’s time to get creative. One of the beauties of this green is you can sautee it, pop it in a pasta dish, eat it raw or bake it.
A favorite around these parts is the kale chip. Salty, crunchy, and SUPER easy to prepare, it’s a snack go-to that won’t leave your stomach feeling like a hot mess.
The best part about this recipe is you need four ingredients. That’s it. Kale chips are the ultimate lazy snack food that is simultaneously healthy.
If that isn’t a win/win, we don’t know what is.
- 1 bunch curly leaf kale
- 3 teaspoons olive oil
- 3/4 teaspoon sea salt
- 3/4 teaspoon nutritional yeast
- Cracked pepper to taste
- Pinch of ground cayenne pepper (optional, but gives the chips a little bit of spice)
Pre-heat the oven to 350 degrees. Wash and remove the stems from the kale. The stems, while not part of the recipe, are good for composting, or if you have chickens, they love these. Rip up the kale into desired chip size pieces, and once dry place in a large mixing bowl. Mix in the rest of the ingredients, making sure that the leaves get evenly coated.
Line a baking sheet with parchment paper, spread the leaves in a single layer, making sure to not overcrowd so the chips will dry evenly. Bake for 12-15 minutes, until the kale ‘s crispy. After they’ve cooled, serve or store in paper bags. If you own a vacuum sealer, you can store the chips for longer – just make sure to wait until they’re cool. Don’t refrigerate, as this’ll make the chips extra soggy, extra fast.
If the chips do start to lose their crunch, you can re-crisp them by baking them again at 350 degrees for 5 minutes. They’ll crisp up as they cool.
by Colleen Doyle
Homemade oat milk’s a wonderful solution to a packaging problem. Store-bought oat milk (and many other boxed liquids) come in a drink cartons comprised of 75% paper, 20% plastic, and 5% aluminium foil. There’s usually a plastic pour spout on the top of the carton. Making your own cuts down on packaging waste – and is also far more economical.
A quart of organic oat milk from the store will usually cost around 3 to 4 dollars. The oat groats I bought in bulk only cost $1.69/lb. Oat milk’s smooth and creamy. Many agree that of all the milk substitutes, oat
milk in most similar to dairy in texture. Cooked oat milk tastes nutty; raw oat milk has a slightly grassier flavor. Both are easy to make!
0.25 cup raw organic oat groats
4 cups water
0.25 tsp of sea salt
Directions: Cooked oat milk
1. Soak the oat groats in a bowl of water for about 8 hours. Rinse the oats and discard the soaking water.
2. Place the oats, salt, and 1 cup of water in a saucepan. Bring to a boil then cover and simmer over low heat for 40 minutes. Remove from heat and let the oats cool completely.
3. Blend the cooked oats with the 3 cups of water until very smooth (I used my immersion blender and added the water directly to the saucepan—which meant less dishes to wash afterwards!).
4. Strain through a fine mesh strainer into an airtight container. You can reserved the solids to use in a baking recipe (I simply warmed mine up with a little water and ate them as a porridge the next morning).
You can also make raw oat milk:
1. Leave the soaked and rinsed oats in a colander in a cool spot for 12-24 hours to initiate the sprouting process. Then blend the oats with the 0.25 tsp of salt and 4 cups of water until very smooth. Let the blended oats sit for 1 hour before straining.
2. The oat milk will keep for 3-4 days in the refrigerator. Use it as a cooking base, pour it over cereal, or drink it straight. I sweeten mine with a little honey and freshly ground cinnamon!
(image: Colleen Doyle, No Trash Project)
From: Melody Birdsong
Yield: About 2 cups
0.5 cups water
0.5 cups apple cider vinegar
0.25 cups yellow mustard seeds
0.25 cups brown mustard seeds
1 tsp turmeric powder
1 tsp Salt
1 tbsp Agave
1. Mix the mustard seeds with the vinegar and water in a glass bowl. Cover and let sit for at least 12 hours, up to 48 hours.
2. Once the seeds are done soaking, pour the seeds into a blender with the liquid and add turmeric, salt and agave.
3. Blend until the consistency of a paste, this could take 1-2 minutes, and the mustard seeds have been broken down but still visable.
- This recipe is awesome! Great base for other flavors to be added in.
- Would like to try with beer instead of water, and all vinegar instead of water.
by Lauren Welker
This recipe’s meant to feed people who say they “hate turnips”!
3 cups diced peeled turnips
2 cups sliced carrots
0.25 tsp ground ginger
0.75 cup water
1 tsp salt, divided
0.5 cup chopped onion
0.5 cup diced celery
3 tbsp butter or margarine
3 tbsp all-purpose flour
0.25 tsp pepper
1.5 cups milk
1 cup shredded Cheddar cheese
In a saucepan, combine turnips, carrots, ginger, water and 1/2
teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or
until vegetables are tender; drain and reserve liquid. Set vegetables
aside. In a skillet, saute onion and celery in butter until tender; stir in
flour, pepper and remaining salt. Add milk and the vegetable liquid; bring
to a boil. Cook and stir until thickened and bubbly. Stir in cheese until
melted; stir in the vegetables and heat through.