Tag: snack

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Ajvar- Kosovo

Ajvar- Kosovo

Ajvar is a type of pepper relish. It has garlic, roasted red peppers, and you can spread it on bread. I’m sold. It’s the simplest thing in the world to make, and barely takes 10 minutes. If you already have jarred roasted red peppers, it’ll […]

Manti- Kazakhstan

Manti- Kazakhstan

Hear me out: pumpkin, but in beef. Pumpkin is so ignored, except in the fall time when we bow down to our orange overlords. There’s a great chance for a joke about the president here, but I’m not going to go there, because I’m practicing restraint, which is a hard thing to practice around these dumplings. Theoretically, pumpkin in beef dumplings shouldn’t work, but it does. Let me show you. 

INGREDIENTS

4 oz pumpkin 

4 oz ground beef

1/2 white onion

1 cup flour

1/3 cup water

Start by browning the beef in a pan.

While it cooks, grate up an onion, and cry like a baby. Then grab a paper towel, wrap it around the grated onion, and squeeze it tightly until all the juice drips out. Don’t throw away the juice- save it and add a tablespoon to whatever you’re making for some onion flavor, or save up a lot and make onion hard candy. How would that even taste? Blech.

Throw the grated onion and pumpkin into the beef, along with some salt, and let it cook on low heat

while you make the dough for the dumplings. It’s simple- just mix together the flour and water with a bit of salt. I can say that it’s simple now, but when I was making it, it took me 30 minutes and three cups of flour to figure out the ratio of flour to water. I didn’t google it. Too much pride. When the dough is ready, put a pot of water on to boil. Roll out the dough (flour the rolling pin and the surface you’re rolling it out on to save yourself a world of pain and stickiness)

and spoon some filling in. Don’t be shy, add much more than I did.

Roll it up into a ball (it doesn’t have to be an exact sphere, any lumpy round shape will do),

and boil it for 15 minutes. Serve it hot!

Strawberry Cobbler

Strawberry Cobbler

I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have […]

Spicy Navy Bean Soup

Spicy Navy Bean Soup

Spicy Navy Bean Soup Do navy beans freak anyone else out? They’re at every supermarket, in the back of your mind you acknowledge their existence, you know what they look like- but no one talks about them. I’ve never seen a recipe for them, I […]

5 Minute Blueberry Muffins

5 Minute Blueberry Muffins

Ok, so maybe they aren’t ready in 5 minutes. But you just need that much time to make the batter! These muffins were an epiphany for me. I love blueberry muffins- they’re so squishy, and soft, and sweet, and have about 1000 calories each. I’ve tried out almost every variation there is- I’ve used different types of flour, tried decreasing the oil/butter content, made them with peanut butter, with applesauce- they all turned out dry, or too wet, or not sweet enough, or too sweet, or too hard, or too nutty, or just too healthy. These are the first batch that taste like something someone you could get in the store. The best part? There’s no butter or oil!

 

INGREDIENTS

 

2 cups all purpose flour

1 teaspoon baking powder

⅓ cup sugar (feel free to use brown or white)

4 egg whites

1 ¼ cup milk

2 cups blueberries

2 teaspoons vanilla

Preheat the oven to 375 F.

 

Start by mixing the egg whites and sugar. You don’t have to beat them until they’re stiff- which I think is a blessing, because my hand mixer is in the dishwasher and the last time I beat egg whites by hand my arm just about fell off. Remember how at the start of the year I said I was going to try to be less dramatic? Yeah, that’s not going well.

Pour in the vanilla, and mix that in too. You can decrease the quantity of vanilla, if you like.

Mix in the baking powder, then alternate mixing in the flour and milk.

Throw in the blueberries, gently mix them in so they don’t explode,

and grab a muffin tin. You can use liners if you want- but I always associate wrappers with cupcakes. See, cupcakes are frilly and sugary and my reason to live. Muffins are solid and filling and healthy. This somehow translates to no wrappers for muffins in my head. I just spray the tin with lots of nonstick spray- there’s nothing worse than having to pry a muffin out with a knife. Bake them at 375 for 20 minutes, or until they’re golden brown and a toothpick inserted in one comes out clean!

Creamy Tapenade Dip

Creamy Tapenade Dip

You may notice that my last recipe also has “creamy” in the title. This is because I got a new food processor after mine being broken for over a year, and I’ve been getting a little bit over enthusiastic with it. Tapenade is really best […]

Truffle Fries

Truffle Fries

In essence, what is a truffle fry? We all understand the concept of a truffle fry- some fashion of fried potato flavored with truffles. There are, however, several differing interpretations on what defines a true truffle fry. This is not to undermine the classic, aforementioned […]

Microwave Chocolate Chip Cookies

Microwave Chocolate Chip Cookies

It started with regular chocolate chip cookies. I wanted cookies. I like cookies. But my oven is broken. So, I thought I’d make cookies on the stovetop! Back in my wild youth, we used to buy chocolate chip cookie pies- giant chocolate chip cookies covered in chocolate sauce and chocolate chunks. 8 year old me couldn’t imagine anything better. I haven’t had one in years- I’ve scoured every grocery store in the tri state area, and can’t find them! So I thought I’d make a skillet cookie, and recreate my favorite dessert. That didn’t go so well. It was burnt on the outside and raw on the inside. Carcinogens and salmonella don’t really scream nostalgia and comfort food. And then I microwaved the dough. And it was soft. And cooked through. And chewy. And crispy. And it took 60 seconds.

 

INGREDIENTS

 

1 cup sugar

1 ½ cups packed brown sugar

2 sticks butter (salted)

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon instant coffee

2 ½ cups all purpose flour

2 cups chocolate chunks (I chopped up a chocolate bar and some truffles)

 

Start by melting the butter, and pouring the sugar into a bowl.

If you want crispier cookies, melt the butter. If you want chewy cookies, soften the butter. If you want nutty-tasting cookies, brown the butter. If you want to be sad, don’t use any butter.

Stir it together until it’s nice and fluffy,

and then crack in the eggs.

Add the vanilla, and stir it together.

Now, in two batches, sift in the dry ingredients. If you don’t like coffee, never fear! You can’t taste it, it just adds a nice depth and color to the cookies.

Stir it all together, and then chop up the chocolate if you need to. I like using my own chocolate- I can use a mix of dark and milk, and I get to clean out all the stray, half finished chocolate in my fridge. You can even add caramel or orange chocolate. Mix it in, and try not to eat any.

Think of the salmonella! I tried something new with the dough this time- I chilled it. I’ve never chilled it before, and my cookies always turned out terribly. I chilled it for about 4 hours- it made a difference! But I microwave my cookies, so don’t listen to me. Whenever you’re ready to make it, scoop some dough into a ramekin,

and microwave it for 60 seconds.

This was one of the best cookies I’ve ever made! I put the dough in the freezer, so now whenever I want a cookie, I can have it in 1 minute. I’m getting a little drunk on power.

Creamy Bok Choy Soup

Creamy Bok Choy Soup

Want to impress someone (this can include yourself) in a hurry? Make this soup. It sounds fancy, looks great, tastes delicious, and takes 3 ingredients and 10 minutes. My kind of dish! Now, I know how fond adults are of saying “You’re young! How can […]