Lemony Carrot Salad with Fig & Pistachio


SUMMER! The rains are finally here. It took a long time this year, so long we began to wonder if they would ever get here. But now it is officially summer. Hot, sticky days beg for cold, crunchy salads.

You know how much I love me some carrot salad. It’s a summer staple in our house. I made this one for my mom’s birthday lunch, and loved it so much I’ve made it again and again.
This is an easy-peasy salad, almost like that carrot raisin salad from childhood, but with a grown-up (and mayonnaise-free!) twist.

1# fresh carrots, peeled and grated (about 3 to 4 c.)
¼ c. dried figs, sliced in thin rounds
¼ c. toasted pistachio meats, coarsely chopped
Zest of ½ lemon (1 tsp.)
Juice of ½ lemon (2 Tbps.)
1 Tbsp. agave sweetener (or sugar, or honey)
1 Tbsp. mild vegetable oil

Use a food processor to grate the carrots. Or use children – free labor, quick healers, and all that.

In a medium-sized salad bowl, whisk together the lemon, agave, oil. Dump in the rest, stir and serve. Or, you can stick it in the fridge and eat it later. It is good both ways: crisper with less sauce the first day, crunchy and juicier the next.
This is fantasic for picnics and barbecues (no mayo!), or with a sammie at lunch.
Going with four servings, the calorie calculator at verywell.com says each serving has:
Calories 163
Fat 7.3g
Carbs 23.9g
Fiber 5g
Sugars 14.8g
Protein 3.1g
and…..632% of your Vitamin A for the day!

Green Chili Corn Cakes

Creen Chili Corn Cakes

These are so tender, savory, spicy and sweet, with just a little tooth from the corn kernals. I highly recommend making these immediately for dinner or breakfast. We spread ours with butter and a little drizzle of agave syrup. Total yum. Himself considers them very tasty.

I made these a couple weeks back after I saw a Food52 Instagram post for these masa cakes with cheese and cilantro crema. They looked so very tasty; well, except for the cheese and crema parts in our lactose-impaired household. Modified a bit for our tastes, boy are these amazing. The recipe is brilliant with the addition of some corn starch to the flour – it makes these so very tender.

As always, this recipe needs Hatch green chili. Do not use the mushy tasteless canned things. If you don’t have Hatch, mince up fine a fat jalapeno without the ribs and seeds, but use about 30% less of that than the green chili. And, if you are lucky enough to be able to eat cheese, a sprinkle of cotija on this would be amazeballs.
I keep wanting to see how these would be as a bun for an eggie sammich on a weekday morning, but there are never any left by Monday morning….life’s tough, I know.

Alrighty then, let’s make these mofos:

Green Chili Corn Cakes
Time: 30 m
Yield: about a dozen 3” cakes
Heat your griddle to medium.

Dry – in a big bowl, stir together:
1 c. corn flour (masa harina like MaSeca, NOT corn meal)
3 Tbsp. corn starch
½ c. AP flour
2 tsp. baking powder
¼ tsp. baking soda
1 tsp. salt

Wet – in a second bowl, whisk:
2 eggs
1 ½ c. buttermilk
2 Tbsp. oil (mild like Canola or light olive)
4 Tbsp. sugar
1/3 c. grated onion.
½ c. thawed frozen corn kernals
½ c. chopped Hatch green chili

Mix the dry with the wet until combined. You don’t have to be super gentle like with wheat flour, the masa doesn’t have gluten to toughen things up. (Don’t go nuts – there is a little AP in there.) Cook the way you do pancakes. Then happily consume them.

Bon apétit!

The VeryWell.com recipe nutrition calculator says each cake has:
cal: 135
fat: 3.9g
sodium: 366mg
carb: 21.9g (fiber: 1.3g, sugar: 6.2g)
protein: 3.7
and! 75% of your Vitamin C for the day (who knew? must be the chilis?)

Cherry Tomaisins


Not to go all foodie on you, but an oven dried tomato is an amazing sweet tart chewy bit of umami magic. Happily this is the time of year when Sprouts has these little cartons for less than a dollar. I needed half of one to roast with some fish, but of course bought two because LESS THAN A DOLLAR, you guys.(What’s the green, you ask? Himself made a chickpea spread and it is yum!)

Those little pints stared at me everyday from the kitchen counter. Then this morning I realized – I can roast them! I started to think about a quinoa salad with roasted veg and a garlicky balsamic, and thought how yummy these would be. Or maybe in a wrap. Or tossed with some green beans. Or as a layer in a bacon sammich. Or…..anyway, these freeze like a dream – if you have any left to freeze. Seriously, you will eat them like candy when they come out of the oven.

This is a Sunday at home for a couple hours recipe. It requires almost zero effort, and hardly any oven heat – but it takes two or so hours for that chewy sweet goodness.

Cherry Tomaisins
2 pints cherry roma tomatoes
2 Tb XVOO
½ tsp. pimentón ahumado dulce
garlic salt & pepper
Heat your oven to 225*. Line a baking sheet with parchment. Wash and laterally slice in half the tomatoes. (From stem to tip, in other words.) Toss them on the lined tray. sprinkle with the olive oil and seasonings. Toss in the oven. After an hour, gently stir them every half hour until they are done – about 2 hours, depending on how juice they were to start with. This batch was 2 hours and 17 minutes.

Mmmmmm
PS – If you want the link for that spread, it’s here at BlenderGirl.

Marzipan

I have to blame my mother for this. She has been on a quest to make home made bear claws, and dropping off samples. And that almond filling made me think about marzipan, and whether it could be made at home. The interwebs said yes. That I needed almond flour, and hey! I still had ¼ bag of that almond flour I bought to make macarons with G.
Things can spiral out of control so very quickly…..

So, found this recipe at The Daring Gourmet. Had most of the ingredients on hand, although I did a few mods: I prefer Dr. Oetker’s bitter almond to just extract, and merinque powder just for the safety of no raw egg whites. It is simple, and amazing. Don’t think I will ever buy marzipan again.

Marzipan
1 ½ c. almond flour
1 ½ c. powdered sugar
1 tsp. orange flower water
1 vial bitter almond (or 2 tsp. almond extract)
2 tsp. meringue powder
3 tsp. water
Stir together the meringue powder and water. Set aside. In your food processor, put all the rest of the dry ingredients and pulse to combine. Pour in the liquids, and pulse until it forms a loose crumbly ball. I had to add another teaspoon of water to mine, but I think that’s because I’m in the desert and everything is very dry.
Remove from the food processor and knead the marzipan a few times. Wrap tightly in plastic wrap and toss in the fridge.
Besides just eating this as is, we made some little logs and dipped them in dark chocolate. Oh, yes. So very very tasty!
If you have the ingredients on hand, make this!!!

Cake for Breakfast, Bitches

Mmmmmm. Cake. I LOVE cake. Nothing in this world tops a plain yellow cake. Except maybe a yellow cake with my Meme’s fluffy frosting. (Snort. Nothing tops a cake…. ok ok.) Don’t get me wrong, chocolate cake is delicious. But yellow cake is sublime.

So, what if I told you that you could have cake for breakfast and that it would be slightly healthier than pancakes? As in, it has less sugar (unless you’re some kind of weirdo who eats pancakes without syrup.) Silliness aside, the ingredients for pancakes or this yellow cake are practically interchangeable. Add some low-sugar jam, and we’re done.

We picked this jam up at Costco, and it’s quite tasty. It is not very sweet, though – so if you like a really sweet jam, this is not for you. But for a cake filling, it is spot on.

Shall we?

Cake:
2 c. AP flour
1 ¼ c. sugar
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
1 stick unsalted butter
1 c. buttermilk
1 tsp vanilla
2 eggs

Preheat oven to 350*. Get out two 8” or three 6” round pans.
Alrighty, y’all know I love me the creaming method of cake creation – so here it is:
In the Kitchenaide, with the paddle attachment, put all the dry ingredients. Give a couple spins to combine, then toss in the stick of butter (Cold from the fridge is fine). Run on medium for a couple of minutes, until the mixture looks like a bowl full of fine crumbs.
While that’s going, line the bottom of the cake pans with parchment, then grease and flour the pans. No, this is not overkill. You could parchment the sides, as well, if you want a super-smooth side. I didn’t – I’m lazy.
Back at the mixer, when the mix looks like crumbs, pour in the three liquid ingredients, bring up to medium high then high for about three minutes – until the mixture looks fluffy and is a lighter color than when you started.
Evenly divide between the pans. Give each a good whack, and bake for 30-35 minutes (start testing at 25 for the six inchers.) And, I weigh mine when it’s by three because otherwise I have vastly different sized layers. Eyeball it at your own risk.

When they test clean with a toothpick, cool on a rack for ten minutes (they’ll still be warm), then remove the cake from the pan. Cool completely. Layer with your compote or jam, sprinkle with powdered sugar and you are good to go.
Bon apétit

What about Meme’s frosting? I will try and fit that in to a post here soon. The interwebs knows about it, especially because the Pioneer Woman extolled its wonder a while back – check it out if you can’t wait!

Cranberry Crumb Muffins


So, these were supposed to be those blueberry muffins that came in out in the NYTimes last week – that new recipe with the smashed blueberries in it. Only when I went to the freezer to get the blueberries, I forgot himself had been making smoothies and….yeah, you see where this is going. But, because my poor long-suffering husband is awesome, he said, “what about cranberries? You have those.” Indeed. And they’re nice and tangy, to boot!

So a little tweak here and there, add some crumb topping and serve with some marmelade! Yum!!

That is kumquat marmelade, from my friend K’s tree, btw. Never made it before – turned out a bit thin, but yummy! (The interwebs tell me I overcooked it a bit and so killed some the pectin from the seeds. Sigh.) I’d never seen kumquats like those, turns out they are a hybrid with a mandarin orange and are called Fukushu. Those little fruits were so pretty, too. The peel itself was sweet. Amazeballs.

Well – lets bake! These cook under half an hour, and are gorgeous and slightly sweet. If you have some marmelade, it takes it to a whole new level.

Cranberry Crumb Muffins (yield 12-ish)

Preheat oven to 375. Line twelve muffin cups.

For the crumb topping:

1 stick unsalted butter
¾ c. sugar
¼ tsp salt
1 ½ c. AP flour
1 Tbsp corn starch
Melt the butter in a microwave-safe bowl. Stir in the rest of the ingredients until it’s crumbly. Set aside.

For the muffins:
In the mixer on low until it looks like fine crumbs.
1 stick unsalted butter
2 tsp. lemon zest
1 ¼ c. sugar
2 c. AP flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp salt

Add in, and then mix on medium high for a minute or two until thick and fluffy.
2 eggs
½ c. buttermilk or plain yogurt
1 tsp. vanilla

Stir in:
2 c. fresh cranberries (not sweetened dried!).

Spoon in to lined muffin cups, top with the crumb mix and bake for 20-25 minutes until golden and a tester comes out clean.

These are so yummy – lots of good feedback (nyuk!) from the neighbors.

Roast Butternut Soup

I know, I know. ANOTHER butternut squash recipe? I should be getting some kind of commission from the Butternut Council of America. I am so googling to see if that exists after I finish this post.

So, you know what they say. Soup: it’s what’s for dinner. Or at least, that’s what my poor, long-suffering husband says every time there’s a grey sky. Besides – Costco had two packs of these bad boys. On a cold day, this is a win/win, people.


Roasting concentrates the flavor and brings out the sweetness of the veg. Add some earthiness with the celery and the thyme, and the tartness from the apple, and this is simple goodness all around. Shall we?

Roast Butternut Squash Soup
1 butternut squash, peeled and cubed
½ large (or one small) white onion, large dice
1 small green apple, peeled and diced
1 stalk celery, diced
2 Tbsp olive oil
1 Tsp. dried thyme
S&P
1 ½ to 2 quarts chicken (or veg) stock.

Toss together everything but the stock on a parchment-lined baking sheet. Roast 375* for about an hour
The last twenty minutes, bring one quart of the stock to boil, then reduce to simmer to keep it hot. When the squash et al are done (fork tender, nicely caramelized), toss it all in the pot. The stock should just cover everything (add more if needed). Take a stick blender to it, puree, consume. Add more stock if you’d like a thinner soup.

Or – keep the squash in the fridge, and bring to boil and puree later when you’re ready to eat. It’ll keep in the fridge for several days (as will the soup once it’s done.) If you freeze this one, expect some water separation at the thaw. You can do it, I just wouldn’t recommend it.


I garnished mine with a little greek yogurt and some toasted walnut – butter would also be delish.

P. S. That Butternut Council of America does not exist. I must confess to being disappointed, although another smartass food blogger had the same idea back in 2013. So there’s that.

Corn Green Chile Sablés

Out provisioning on the weekend, I saw some P.A.N. flour – I’ve never cooked with it, but my friend L. has talked about using it for arepas. When I looked at the sandy texture of it, I immediately thought of sables. And you know how in those biscotti with the black pepper, or with pfefferneuse, or even a really strong ginger cookie there is that little surprise of heat that is just lovely with the sweet cookie crunch? I wondered how that corn flour would taste with a little pop of hot green chili. I wanted it with orange zest, but there was lime in the fridge…..
corn-sable-3-m
These came together easily – the dough is crumbly but sticks together with a little squeeze. At slicing time (three hours later – might improve overnight?), they were still crumbly but smooshed back together. Baked like a dream.
Had himself taste them, after rolling his eyes at seeing the chile. “That’s weird. But good. But weird.” as he reached for a second and then a third cookie.
corn-sable-1mc
This was a trial for the annual Christmas cookie run – not sure they’ll make the cut for that, but I do think I’ll make these again. They are much, much lighter than I thought they’d be, and that spicy-sweet action keeps us both reaching for the cookie plate.
If you make them, post how it goes!!
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Corn Green Chile Sablés
Yield: 2 ½ dozen spicy-sweet goodies
In your mixer, combine:
2/3 c. sugar
2 c. P.A.N. white corn flour
¼ tsp. salt
zest of half a lime
Cube ¾ c. cold unsalted butter, and mix it in until the mixture ressembles fine moist crumbs.
Add ½ tsp. vanilla extract
2 egg yolks
Beat until combined.
Stir in 1/3 c. chopped roasted hot green chile.

Roll up like a log 2” in diameter, and refrigerate the dough a couple hours or overnight.
Preheat the oven to 375*, and line cookie sheets with parchment. Slice in to ½” rounds (you may need to smoosh them back in to shape), sprinkle with some (sparkle) sugar, smoosh it gently in to the top of the cookie with your palm or a the bottom of a glass.
Bake 10-13 minutes, until set and just barely golden around the edges.

Chopped Satay Salad

Chopped Satay Salad
Salad with Satay Sauce
If you are like me, and when you go out for a specific kind of food – you order the same baseline item to gauge if you’ll like the rest: Chips and salsa, eggs benedict, fried rice, fish taco. When we go out for Vietnamese or Thai food, we always get the rice paper rolls and peanut sauce. Oh, that sauce. When it is good, I just want ask for a bowl of it and a spoon.
chopped salad with satay

It dawned on me this weekend that (duh!), there is probably a good recipe for it online. And there is – I made this recipe from SheSimmers.com, and it is AMAZEBALLS. Instead of just eating it with a spoon (and believe me, I can neither confirm nor deny that happened), I thought I’d get out the rice paper and make some spring rolls with tofu. Then as I was slicing the jalapeno and the cilantro, I got lazy and said ah, hell. I’m just going to make a chopped salad and dress it in the satay.
So tasty
Holy Peanut Sauce, y’all. This is yum. Just so much yum.
Make the sauce – it takes all of five minutes and you will be SO HAPPY.

Mix together:
1 c. chopped green cabbage
1 c. diced extra firm sprouted tofu
½ c. chopped broccoli
½ c. celery
½ c. diced jicama
½ c. diced cucumber
¼ c. diced red pepper
¼ c. chopped cilantro
2 radishes, sliced thin
¼ jalapeno, sliced thin
1/8 sweet onion, sliced thin
½ c. satay sauce
Toss it, serve with lime wedges and the sauce and some sesame seeds if you feel fancy.

If you don’t like tofu, do chicken. Or grilled fish or shrimp. Or,a add some cold rice vermicelli as a base. That would be delicious, too.

Tacos de Camotes (Sweet Potato Tacos)

sweetpotato7medc
I toyed with some pretentious hipster title for this puppy – caramelized sweet potato tacos in a chipotle garlic emulsion. But, nah. This are simple and good – so tacos de camotes is much better. I want to try it with pumpkin, too. One day….. Anyway, if you get tired of turkey day leftovers in a couple of weeks, or want to use up that leftover sweet potato on the counter, or hell! Make an awesome first course to Thanksgiving dinner, these are ready to roll. Fast, easy and yummy. I can’t really say ‘no pica’, but the heat isn’t bad.
sweetpotatotacos1

These are crunchy and soft, tangy, sweet and spicy. Truly lovely.
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This is enough for two people as a main dish, or four for a side.

For the Taco filling:
2 large sweet potatoes, diced*
1/2 white onion, diced
1 Tbps. olive oil
garlic salt
For the chipotle emulsion:
2 large cloves garlic
1 tsp. Mexican oregano
2 whole chipotle peppers en adobo
2 Tbsp wine/cider/sherry vinegar
2 Tbsp olive olive
(A little water mixed with some adobo if needed)
And…..
Soft corn tortillas

*(diced means 1/2” cubes, people)
Preheat oven to 375*. Line a cookie sheet with parchment. spread out evenly the sweet potato and onion, drizzle with the olive oil. Sprinkle with the garlic salt.
Roast about 20-30 minutes, until really nicely caramelized.
sweetpotato4
While that’s roasting, put the dressing ingredients in the blender and puree. You may need to add a little water/adobo sauce mix to get enough liquid to blend. Transfer to a bowl large enough to hold all the potato/onion mix when it comes out of the oven.
sweetpotato2collage

When the potato/onion mix is done, remove from the oven and set aside just for a few minutes. (This lets the outside crust on the sweet potato cubes develop just a tidge more). Heat your tortillas and get your serving plate. Toss the hot sweet potato/onion mix in the chipotle emulsion, fill the tortillas and consume immediately.

These would be awesome with a smoked fontina cheese. Or avocado slices. Or even with some scrambled egg for an amazeballs breakfast taco. Or hell, underneath some poached eggs for that matter.

** This would also work with kabucha squash.
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Bon apétit