Batter Licker

November 1, 2011

roasted jalapenos stuffed with squash, goat cheese and sage

Before I complete the last three posts in my Project Wedding Dessert Bar series, I need a break from the sugar. I went through just about 20 pounds of the stuff for my baking and candy making bonanza, so I think a savory reprieve is justified.

I’ve been craving savory Fall foods like crazy. Especially squash. And cheese. Anything warm and comforting will do, but even more so if there’s some hint of freshness.

These stuffed jalapenos brought all those things home for me. (more…)

August 27, 2011

breakfast padrón pepper poppers

Jay left for the East Coast earlier this week. Why anyone would want to travel to a coast that features the weatherly pleasures of both earthquakes and hurricanes – and in the same week! – is beyond me.

(In all seriousness, I hope everyone back East is okay. Also, maybe it’s time to consider moving to California.)

But it hasn’t been the worst experience to come home, exhausted, and throw together such genius dinner plans as “an abundance of lightly salted, raw dry-farmed Early Girl tomatoes” that would normally induce Jay to fast for the evening; and “sauteed broccoli with microwave-zapped potato à la mode,” where “à la mode” refers to a giant scoop of Greek yogurt atop the potato but also to a scoop of baklava Greek yogurt ice cream enjoyed while watching Project Runway.

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His absence also left me unsupervised and unhurried at the farmers market this morning. $40 and more than a weeks’ worth of produce later, I meandered homeward with nectarines, Early Girl and Green Zebra tomatoes, basil, Napa cabbage, pink-speckled cauliflower, onions, summer squash, figs, and a handful of pimientos de Padrón in tow.

I had wanted to try the Padrón peppers since their seasonal debut about a month ago, but staved off the urge because Jay is not particularly keen on peppers. But because he was still away and I was feeling a bit sad (whoever said 4 days of alone time is phenomenal lied, or hasn’t dated Jay, or hasn’t been part of the goofy fun the fiance and I have been having for the past 10 years), I decided it was time to pick some peppers, and whip up something new and fun for my first meal of the weekend.

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Having craved jalapeno poppers for the past week but realizing it was still not quite 10 a.m., I set about on a mission to create a breakfast-appropriate popper. (I add peppers to my eggs all the time and love chile rellenos, so I’m surprised I hadn’t thought of stuffing peppers with eggs, onion and cheese sooner.) (I also like parentheses.)

Now that you’re on board, let’s get to some rebellious popper-making … (more…)

May 5, 2011

mexican tortilla lasagna with chorizo, kale and beans

Whenever I have extra tortillas sitting around after a night of mango-salsified and pink chipotle-sauced fish tacos, I typically insist on using them as is (pretending not to notice that they’re stale and ripping when I fold them for a taco or burrito), or during slightly more logical moments, I chop them into wedges, toss with olive oil, salt and cumin, and bake them into chips. This time, I pretended they were lasagna noodles.

Some might define insanity as repeating the same thing over and over, and expecting different results. But I bet a few of you are reading this and thinking that indulging my admitted illusion that tortillas can work as noodles is just another type of crazy. And you would probably be right.

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But I love an excuse to make Mexican food, and the miniature stack of leftover tortillas provided me with exactly that. (more…)

May 4, 2011

quick, one-pot tomato-chile sauce

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With just tomatoes, onion, garlic, peppers, a couple pantry-staple spices, one pot, and 25 minutes of hands-off simmering, this spicy, satisfying and unapologetically healthy tomato-chile sauce comes together and is ready to satisfy any number of your weeknight Mexican food desires.

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Toss it with some pasta, corn, and black beans, topped with a dollop of sour cream (or Greek yogurt) to enjoy a break from and simple variation of the standard weeknight spaghetti with marinara. Or enjoy it as you would any other tomato and chile-based sauce (enchiladas? wet burrito? mixed into scrambled eggs or potatoes? hot salsa and/or bean dip? chilaquiles?). But my personal favorite is using it as the sauce for a Mexican Tortilla Lasagna. (more…)

February 23, 2011

chard-wrapped lentil sloppy joe’s

Many people have fond memories of eating sloppy joe’s for dinner as a kid. I am not one of those people. Yes, my mom occasionally made sloppy joe’s. And yes, I generally enjoyed eating them – until my family went to Knott’s Berry Farm. During that trip, my sister Kate ate a ton of barbecue beans. And then we went on some swirly rides. Eventually, we were driven home and got into bed. Totally uneventful. Several hours into the middle of the night, I woke up to the kind of surprise that ruins barbecue anything for a very long time: projectile barbecue beans. Kate had sat straight up in bed and spewed all over the room, spattering my bed in the process.

That memory scarred me so deeply that, to this day, I still can’t stomach barbecue beans. But lentils are a different story altogether.

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Lentils I love in any form, especially with Indian spices but also flavored only with a spoonful of sambal oelek Asian chili paste and a dollop of Greek yogurt. They’re healthy, easy to make, cook fairly quickly, pair nicely with a variety of vegetables and herbs (which is especially convenient when I have ones that need to be used quite badly), and hold up well enough in the refrigerator to provide an entire week’s worth of lunches. So I always keep some in my pantry.

When I found myself with some extra bell peppers, onions, and tomatoes laying around, not to mention a craving for meat on a vegan weeknight, I turned to lentils. They hold their shape and have just enough substance to make you forget these sloppy joe’s are meatless. And besides, the veggie-laden barbecue sauce is delicious, even if you choose to use ground meat instead. (more…)

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