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Watermelon With Sea Salt, Black Peppercorn, And Basil

Written on June 3, 2011 by Wannabe Chef in Snack

I think I could eat watermelon alone all Summer long and never get tired of it. Well, maybe watermelon and chocolate, you know, for a well-rounded diet. This takes watermelon to the next level. It’s sweet and spicy with just a small kick of flavor from the basil. As soon as I started eating from the bowl I couldn’t put it down, and I’m not even one for savory foods.

This recipe is great to use fancy seasonings like lemon pepper or smoked salt since the watermelon is so pure and really a blank canvas to flavor however you’d like.

Watermelon With Sea Salt, Black Peppercorn, and Basil

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients:

1 whole seedless watermelon, cut into cubes
3/4 teaspoon coarse sea salt
1/2 teaspoon coarsely ground black pepper
10 basil leaves, torn

Method:

Cube the watermelon into bite-sized chunks.
Combine the watermelon in a large bowl with the salt, pepper, and basil.
Toss the ingredients together until they are evenly mixed.
Serve immediately or refrigerate for a few days.

Addictive. Purely addictive. Perfect for Summer, too!

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Raw Mini Ganache Tortes

Written on June 2, 2011 by Wannabe Chef in Dessert

Remember the best dessert money can buy? I can’t forget. Ever. One thing I miss horribly about Providence is being a short bus ride away from Wildflour bakery. That’s probably a good thing for my wallet and health but hard on the heart. Since I’m obsessed with their raw ganache dessert it was the first one I wanted to try and recreate. Smooth, rich chocolate that I could call healthy and make any time? How could I say no.

Raw Mini Ganache Tortes

Ingredients for the crust:

1 1/4 cups cashews*
3 Tablespoons cocoa powder
1/4 cup maple syrup(or agave)
1 Tablespoon coconut oil

Ingredients for the filling:

6oz cacao butter**, melted
1 cup cocoa powder
1/2 cup maple syrup(or agave)
2 Tablespoon coconut oil

*You can use any nuts; these are what I had on hand

**cacao butter is a specialty food product available online and in some grocery stores such as Whole Foods.

For the crust, pulse the cashews in a food processor until they’re finely ground. Add in the cocoa powder, coconut oil, and maple syrup and continue to blend until it forms a dough.

Flatten about a tablespoon of dough into the bottom of regular sized muffin wells.

To make the filling, gently melt the cocoa butter and coconut oil until they’re completely liquid(be careful that the cocoa butter doesn’t boil on you). Mix in the cocoa powder and maple syrup until completely smooth.

Scoop about 1/4 cup of ganache over each crust. Refrigerate until the chocolate has set.

To release them, gently run a sharp knife around the edges of the well until the torte pops out. For the best texture, keep refrigerate until 20 minutes before serving.

These are good. Like, really good. If I weren’t up against the best dessert money can buy they’d probably be my favorite. But I have to admit that Wildflour’s raw ganache is still the best I’ve ever had. It’s also probably cheaper to buy it than to make it with the raw ingredients since cacao butter is a pricey ingredient(although I plan on seeing if unsweetened baker’s chocolate will work in this recipe as well for a cheaper, less-raw alternative). Until I have theirs again I’ll have no problem settling with these.

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Homemade Gluten-Free Taco Shells

Written on May 31, 2011 by Wannabe Chef in Miscellaneous

I really love the internet, and my guess is if you’re reading this you probably do, too. Ideas are just a click away and sometimes they pop up without you even expecting them. For instance, I saw this pin on Pinterest and couldn’t believe what a good idea it was. Homemade taco shells? Why hadn’t I ever thought of that. The original recipe looks like it uses flour tortilla; to make this gluten-free and feed my chickpea flour obsession, I made the socca tortillas first and then baked them. It couldn’t have been more easy! And the result was crunchy and delicious.

Gluten-Free Taco Shells/Bowls

Ingredients(Makes 3 shells/bowls):

1/2 cup chickpea flour
1/2 cup water
1/2 teaspoon salt
Oil for greasing
A large muffin tray

Start by heating a large pan over medium heat with a little oil in to make sure the tortillas don’t stick.

Whisk together the salt, chickpea flour, and water until no lumps remain. Pour 1/3 of the batter in to the center of the pan and wait about 40-50 seconds until the bottom is cooked.

Carefully flip the tortilla and cook for an additional 20-30 seconds on the other side.

When each tortilla is done cooking, move it to a plate to cool down until cold enough to handle before baking.

Preheat your oven to 350 degrees and lightly grease the bottom of a muffin tray.

For V shells, fold the tortilla in between 2 upside down wells.

For bowls, press the center of a tortilla in between 4 wells that make a square.

Bake the shells for about 50 minutes until they are hard and crisp. Carefully remove them from the tray and let cool until they come to room temperature. Eat within 2-3 days.

These sides of these were crisp which was just how I was hoping they’d come out. The only problems I had with the chickpea flour tortillas were small holes in the bottom from bubbles and that it started getting soggy over time. To fix this I put a few spinach leaves on the bottom of the inside to catch that moisture and they were just as good. I would double or even triple the recipe next time since if you’re going to be baking these you might as well make a lot.

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Learning To Cook Is Like Riding A Bike

Written on May 28, 2011 by Wannabe Chef in Miscellaneous

Until yesterday I had no clue how to ride a bike. It’s just something I never learned. And whenever someone said “Oh, it’s just like riding a bike” I nodded along and thought “so I’m going to yell and cry and tell my parents to not let go of me?”

Yesterday I taught myself how to ride in an hour. I honestly didn’t think it would happen so fast. There was no crying. None of my skin is bruised. And I only hit 2 mailboxes(they just popped up out of nowhere; seriously, who puts a mailbox by the side of the road?). At the end of the day, I realized something: Learning how to ride a bike is a lot like learning how to cook.

What will they think of next?

When you start biking, you use training wheels to do all the work for you. When you start cooking, you probably aren’t “cooking” so much as microwaving and/or following directions to add 2 eggs, 1/2 cup of oil and baking at 350 for 25 minutes. But eventually you get tired of phoning it in; you want to learn how to do things by yourself. Or maybe you want to impress someone who already knows how to ride a bike/cook. So you set out to learn.

Should we talk about the 2nd search result or just not go there?

If you’re part of my generation, you’ll immediately go to google for an answer. Google, cookbook, experienced mentor—it’s all the same. Before you know it you’re following a step-by-step instructions on coasting without peddles or making a pasta salad. You’re still not doing it 100% on your own but you feel great about your progress and gain a new found independence.

And then one day it clicks.

You know how to push off with your feet to keep your balance. You get how vinegar, salt, and a little sweetness bring the flavors out in a dish. And before you know it you’re doing it all by yourself. You don’t need a recipe. You don’t need training wheels. It all flows naturally.

So if you don’t know how to cook yet, just know it’s like riding a bike. And if you don’t know how to ride a bike, just know it’s like learning how to cook. And if you don’t know either, that’s what delivery pizza is for.

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How To Cook Beans

Written on May 27, 2011 by Wannabe Chef in How To

I eat a lot of beans. It’s really unfortunate if you believe the saying “Beans, beans, the magical fruit….” Fortunately, I don’t.

Even though my pantry’s full of cans of beans I like to cook my own when I have the time. Summer is perfect for that. Cooking them is like riding a bike: Once you learn how, you’ll never forget. And it’s a great way to save money and stretch a dollar.

You start by soaking them in water 2-3 times their volume over night.

When you soak the beans overnight, they’ll look just like canned chickpeas. But they’ll still be too hard to eat.

Rinse the beans from their soaking water and put them in a large pot with a halved onion, 2 bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper, and enough water to cover them by 2 inches.

Turn the heat on to bring them to a boil and cook for about 70-80 minutes until they’re tender.

As they cook, a foam will start to form on the top. Have a spoon and dish ready to scoop this out. By removing it, you make the beans be less gaseous after they’re eaten.

After they’re cooked, drain the water from them. A pasta drainer is really good for this. Immediately run them under cold water to stop the cooking. The skins at this point should come right off which is a great idea if you plan on making hummus with them.

You can store these in a container in the refrigerator for 3-4 days or put them in Tupperware with water and freeze them. The method is pretty much the same for any different bean although cooking time might vary with size.

March 28th 046

These are a few of my favorite bean recipes:

Italian Quinoa With Fava Beans

Cannellini Beans With Kale and Walnuts

5-Ingredient 3-Bean Salad

Peanut Butter Chocolate Chip Dessert Hummus

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Maple Cayenne Ketchup

Written on May 26, 2011 by Wannabe Chef in Miscellaneous

Ketchup is the most perfect food. It’s sweet; it’s salty; it’s tangy; it’s savory; it’s delicious. Some days I choose a meal based on if I can add ketchup to it. Who doesn’t do that?

I’ve been wanting to make my own ketchup for a while and finally got around to it after months of putting it off. I figured since I waited this long I wouldn’t make just ordinary ketchup; instead I’d go for something with a defined flavor and a kick. The maple syrup in this adds a little more depth to the taste and the cayenne definitely hits you in the end. Ketchup becomes a staple food in the Summer so I have no doubt I’ll be making more of this to slather on whatever’s being grilled.

Maple Cayenne Ketchup

Ingredients(Makes a little over 2 cups):

56oz tomato puree*
1/2 cup maple syrup
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika

*If you can’t find tomato puree, look for whole skinned tomatoes and puree them yourself using a food processor or high-powered blender.

Combine all of the ingredients together in a large pot and mix. Cook over medium heat for 60 minutes stirring occasionally until the puree reaches a thick consistency.

Store in a sealed container in the refrigerator for 2-4 weeks.

Obviously I had to make a scrambled egg breakfast sandwich with chickpea flour crepes the next morning to try it out. This ketchup is spot on, ya’ll. It doesn’t look quite as smooth as store-bought ketchup but their flavor can’t compete.

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2 10-Minute Recipes You Must Make

Written on May 24, 2011 by Wannabe Chef in Recipe Round-Up

Saturday morning I was a ball of energy. I was excited to be home and have the sun out. I strapped up my laces and ran for 15 miles down back roads, past schools, up hills and through neighborhoods. And I felt really good, too! Until that afternoon when I hit the wall. Hard.

I didn’t feel like cooking. I felt like sitting on the couch and watching Tivoed Food Network pretending they were cooking for me. But then I remembered these two recipes and how easy they were. After 30 minutes in the kitchen I had dinner and dessert; who could say no to that?

Caramelized Onion and Balsamic Vinegar Bean Salad: I think the name says it all. If you like onions you will love this, and I do. The recipe makes a lot so I’ve been eating the leftovers for the past two days and it only gets better.

Espresso Chocolate Bark: I really love chocolate covered espresso beans. This is the closest way I’ve found to make them at home that’s also easy. There’s nothing better than a dessert with a buzz.

So there you go. Don’t let a long day keep you from eating well. Good food is only 10 minutes away.

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Gluten-Free Pancakes

Written on May 19, 2011 by Wannabe Chef in Breakfast

Pancakes make me happy. My guess is that they make you happy, too. But it’s been years since I’ve made pancakes for breakfast; they’re not the most gluten-free friendly food. But after my first experiment with chickpeas flour, I realized just how much this would improve my life.

But first, a lesson on cake:

“Young man, you’re not having cake for breakfast. You’re having fried cake with syrup for breakfast.”

Done.

These were just as easy to make as “real” pancakes and tasted among the best I’ve had. They absorb moisture really easily, so have the maple syrup standing by. And they don’t get soggy! Perfect.

Gluten-Free Pancakes

Ingredients(Makes 4 medium-sized pancakes):

1/2 cup chickpea flour
1 egg
1/3 cup water
1 (heaping) Tablespoon sugar
1/4 teaspoon baking soda
Pinch of salt
Butter or oil for greasing

Method:

Whisk together the flour, water, egg, sugar, baking soda, and salt until all the clumps are gone from the batter.
Heat a pan or skillet over a burner set to medium with some butter or oil. Scoop about 3 Tablespoons-1/4 cup of batter into the pan. Cook for about 40 seconds until the edges are cook and bubbles come up through the batter. Flip and cook for another 15 seconds until the other side is set. Serve while still hot.

Top with maple syrup, nut butter, coconut shreds, fruit sauce, or whatever else you can think of.

You can bet what’s on the menu for tomorrow’s breakfast.

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Warm Red Potato Salad

Written on May 18, 2011 by Wannabe Chef in Side Dish

Some people don’t like to cook. I don’t get them.

Most of the time I’d rather make my own meal than go to a restaurant. It’s just not the same as home cooking. Last week was crazy with work and most of my meals I didn’t cook or were just salads thrown together. It was awful. This week is much more relaxed and I’ve been able to cook again, and not just fudge but better things like this potato salad. I could eat this again and again. The vinegar and sugar make for just the right sweetness. You’ll never miss the mayonnaise in another potato salad.

Warm Red Potato Salad

Ingredients:

1lb red potatoes
1/2 yellow onion, julienned
3 Tablespoons extra virgin olive oil
2 Tablespoons white or apple cider vinegar
2 Tablespoons brown sugar
1/2 teaspoon chopped parsley
3/4 teaspoon salt
1/4 teaspoon black pepper

Bake the potatoes for 1 hour in an oven set to 350 degrees. Remove them and cut them up into 1-inch chunks.

Soak the julienned onion in cold water for 5-10 minutes to remove some of their pungency. Drain the liquid from the onions.

Add all of the ingredients together and mix. Serve while still slightly warm. Refrigerate any leftovers

Who doesn’t love potatoes and onions? Whoever doesn’t I love them enough for the both of us.

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Alton Brown’s Microwave Peanut Butter Fudge

Written on May 17, 2011 by Wannabe Chef in Dessert

This recipe is a life-changer.

I’ve long been obsessed with microwave chocolate fudge. I’ve tried making my own peanut butter fudge in the microwave in the past but the texture was never as good as the chocolate version. Finally, when I saw that Alton Brown had a recipe for microwave peanut butter fudge I knew I had to make it.

Alton Brown has to be my favorite Food Network chef, and not just for this recipe. Don’t get me wrong—I love watching Ina and Paula and Giada so that I can make fun of how ridiculous and fattening their “basic” recipes are. But Alton actually writes recipes like he knows what he’s doing, and that’s what makes him fun to cook from.

Overall I stuck to the recipe pretty well. I halved the recipe and the only change that I made was melting the butter only and stirring in the peanut butter until it melted, too.

The fudge came out as an odd, doughy texture that was delicious but not really “fudgy.” I pressed it into a pan and let it sit in the refrigerator until it hardened up a bit and it came to the right consistency.

I wouldn’t leave this at room temperature since it got soft pretty fast. But other than that it was perfect; the taste was very rich and very sweet.

In other words, I need someone to take the rest of this off my hands right away

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