Quinoa and black beans are pillars of our pantry. In summer we toss them into a satisfying, protein-packed salad with ripe tomatoes. In winter, however, we replace the tomatoes with something just as refreshing yet more seasonally appropriate: vibrant, juicy oranges. More
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Name: Cheerful Face
City: Houghton
Resolution: To Cook More Whole Foods Daily For My Family!
Here’s what Cheerful Face says about her goal… More
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Lately, I’ve gotten into the habit of making my own corn chips, a process that has proved to be deeply satisfying on so many levels. First, and most importantly, the end result is absolutely superior to the commercial brands in both taste and texture. I bake my chips with just the thinnest coating of oil, so the resulting chip bakes up satisfyingly crisp with a very slight chew and not at all greasy. The corn comes through strong and clear, not at all like the salt-lick flavor of most commercial chips. Here’s a step-by-step guide to making these lighter, healthier chips at home. More
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4.6 / 5 Stars | 645 Reviews
by ALANASMOM
“This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.”
by HotShitKitchen on Tuesday, January 8, 2013
For as long as I have written this website — yes, even longer than it has been since I told you the wee white lie that Paula Wolfert’s hummus was all I’d ever need — I have known how to make the most ethereally smooth, fluffy, dollop-ing of a hummus and never told you. I have some nerve. But, in my defense, I had my reasons, mostly that I knew if I told you how to make it, I’d be able to hear your eye rolls through the screen, they’d be at once so dramatic and in unison. From there, there would be the loud, synchronized clicks of “Unfollow!” “Unfriend!” “Hide these updates, please!” and the under-breath mutters of “Lady, you have got to be kidding me.” Because, you see, the path between the probably acceptable, vaguely grainy but borderline good-enough hummus you probably have been making and the stuff that I dream about sweeping cold, sweet carrots sticks through — the January version of fresh strawberries and whipped cream — has only one extra stop but most of you will argue that it’s at Cuckoo Farm: you see, you must peel the chickpeas.
Chickpeas, when they’re cooked, have a thin skin that sags a bit, kind of like a Sharpei’s, but less cute. It hangs about them like they’re trying hard to shake it, but just couldn’t. I have found that if you help them — put a single chickpea between your thumb and next two fingers and press gently until it pops out with a rather satisfying soft pop, then plink! into a bowl — it makes all of the difference in the texture of your final hummus. But I theorized that no sane person would ever spend their time ejecting chickpeas from their skins, because it would be such an arduous task, even reorganzing bookcases, which we did last night, would be preferable. Yet when I cautiously asked you last week if you’d want to hear about a new hummus technique, so many of you said “Yes, please!” I figured it was time to make peace with this technique once and for all.
… Read the rest of ethereally smooth hummus on smittenkitchen.com
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permalink to ethereally smooth hummus | 251 comments to date | see more: Beans, Middle Eastern, Photo, Snack, Vegetarian
I’m not sure what it is lately, but cinnamon rolls have been on my mind. I charged into January with granola and satsumas in the morning, but the time has come for a quick foray into something a bit sweeter. More
Smoky vegetarian buns, white winter cupcakes, and a colorful platter of roasted root vegetables in today’s Delicious Links. More
4.65 / 5 Stars | 868 Reviews
by Ingrid
“Chocolate cookies coated in confectioners’ sugar…very good!”
