What's cooking? part 4

I ate edamame hummus on the weekend, but it didn't really taste much different to chickpea hummus imo...*shrug*

I used frozen peas out of last year's gardening, but canned would be okay. Simmered them for a while until they were just barely done (in Mississippi home-cooking terms -- 20-25 minutes).

Once I got the peas and garlic in the food processor, the rest of the way I just freestyled it:

3 cups of peas, 4 cloves garlic, zest + juice of 2 lemons, a handful of fresh parsley rough-chopped (incl stems), salt + pepper, approx 2 tablespoons of tahini, generous teaspoon of ground cumin (might have been 2 teaspoons in all), a little of the pea-cooking liquid. Started whizzing the food processor, added approx 2-3 tablespoons olive oil, then added more pea-cooking water until it was the consistency I wanted. Adjust S&P as needed.

It turned out a lot fluffier than garbanzo hummus, no chalkiness.

Ugh, peas taste like dirty feet.

Who wants to dip their pita in dirty feet goop???

:-(

I had a craving for beets the other day and thought of LL

wmc I would totally dip my pita in yr hummus :D

NOT A EUPHEMISM
just so we're clear

We're clear!

Anyway if you got too close I'd just light a scented candle.

:P

Heeeeeeeey
Eat beets every day

i made a salad of

pearl couscous
beluga lentils
pickled red onion
green pepper
cumin
chipotle chili powder

with a dressing of

avocado
lime
basil
white vinegar
honey
garlic

served on a bed of baby spinach and avocado slices and oven roasted tomatoes

SO GOOD

oh man that sounds like the best salad

La Lechera, was that a Nate Dogg homage?

you have to ask?

No, but I feel it needed attention and commendation

:)
words to live by

xps it was really tasty! and it was my first time cooking/eating black beluga lentils AND jalapeno pepper!! the original recipe i adapted it from used quinoa instead of couscous and cilantro instead of basil.

that sounds like a mighty tasty salad, i would agree
good job!

I'm so hung over and tired I read "beluga lentils" as "bela lugosis" o_0

ooh justine how was the jpno?

I find they're not as hot as everyone pretends they are.

Not bad! The recipe called for a whole one, I only used half and also doubled the vinaigrette ingredients, it was def hot but totally edible. I really want to get better at eating spicy food bc I hate being such a baby about it.

P.s. I love pearl couscous, it's my new favorite food

Pearl couscous is such a delight. I just wish it was an actual grain ;_;

you can get a wholegrain version

(it is good)

Turning a quart of already-thick yogurt into labneh (yogurt cheese). Should I blend in fresh herbs, y/n?

y

ok, I have these out in the garden:

rosemary
oregano
spearmint
peppermint
dill
sage
parsley
chives
basil

also have lemons and garlic in the house. I'm thinking about dill + lemon zest in half, something else in the rest.

spearmint, oregano, parsley in the rest imo

i get mixed up with giant cous couses but the wholegrain one is great, yes. also in the US it's sometimes sold as Israeli Cous Cous & in the UK it's Palestinian Cous Cous.

"Ten Tips to Cook Well" from El Yucateco

in the UK it's Palestinian Cous Cous.

i have never seen it called that here!

Have we talked abt chicken stock recently? Carcass (and maybe other butcher-provided parts--recommendations?), onion, garlic, celery, carrot, and parsnip. Any other must-adds?

necks and wing tips are good - they provide a lot of gelatin. I usually do a mix of roasted carcass and a few non-roasted parts. Leave the skin on.

this pwns http://www.10thkitchen.com/2011/11/raw-kale-salad-with-lemon-and-pecorino/
i ate it with grilled cheese too. i skipped breadcrumbs and used pre-grated (but real) parmesan because i had it to make shells and had to use it up. it still worked!

Oh that is my faaavorite.

Also try adding toasted pine nuts, if you have them/like them. In place of breadcrumbs.

i feel like i could eat it every day and breathe garlic onto everyone. i was gonna try pecans or walnuts with it too.

guy at farmers' market sells $1/lb kale and you can't get less than a pound. i could never figure out how to use it all in a week!

I blend it in smoothies in the morning

yeah i used to do that it's just that my blender sucks!

I made that salad for a dinner party using lacinato/Tuscan/dinosaur kale and it was sooooo gooooooood

I have some chicken stock in the fridge I made on friday that needs using or freezing. I always addd all the celery leaves into mine as well as celery sticks. Also some whole black peppercorns, some bay leaves, some stalks of fresh thyme and oregano.

Also I didnt think you could eat kale raw! I thought it was like silverbeet and really bitter raw?

(I have some growing in my garden that should be ready to harvest in maybe 2-3 weeks Im hoping)

I had some asparagus salad on vacation that I somewhat recreated:
- Grilled some asparagus, leaving it with grill sear but crunchy (somewhat overcooked this time)
- Coated walnut chunks w/raw sugar and roasted them on the grill next to the asparagus (overdone, but mostly fine)
- minced raw shallot
- dressing w/some white balsamic raspberry blush vinegar, a little oil, and some sugar

Could use some fresh herbs, but it was good on its own. I bought some feta to throw in but it didn't need it.

I eat raw kale all the time! All kinds, but I think lacinato is best raw. We go through about a pound a week...my lazy favorite is the 1lb box of rainbow kale they sell at whole foods -so easy to throw it in anything.

Hmm ill have to try some of my now-growing tuscan kale and see what its like while its still young :)

mh next time you should put some cayenne pepper (just a light dusting) with the sugar on the walnuts before roasting/toasting -- heavenly!

i made a raw kale salad last night with pine nuts, pancetta, parmesan, lemon, oo and it was vv good.