Category Archives: food
more recipes! i used to hate almonds but now they’re ok!
- Toast the almonds in a dry frying pan on medium heat. Be patient and pay attention: shake the pan every so often, listen and smell them. They’ll smell better and better, and turn toasty brown and start to sizzle a little bit. Don’t let them burn!
- Then, into the hot pan add your choice of:
- A few dashes of soy sauce to taste (I usually err on the side of too much) OR
- A mixture of lime juice, chili powder, salt and maybe some honey? I can’t have honey but I imagine it would be choice. OR
- Something else I haven’t tried yet? Cinnamon, cloves, sugar and salt with a tablespoon of water maybe. Spices, man! Your choice!
- Keep stirring the almonds up as the liquid evaporates, coating them. It’ll make the pan look horrendous, but don’t worry because it’s super easy to rinse clean. Keep going until the coating starts to look powdery, not sticky at all.
- Let them cooooool and try not to eat them all right away! They usually are better the next day after any residual moisture has dried out but really good right away. You could also try other nuts? I have tried sunflower seeds with great success.
i know the three people that used to read this have already seen this, but i made some hummus that i really like and would like to share my secrets with you:
- Okay, hummus in and of itself isn’t the most exotic nor exciting of recipes. But it’s all in the deets!
- For instance: I have gone through life being a canned chickpeas hummus maker, straight out of the can into the food processor. But now on the cleanse we’re only supposed to eat dried beans,not canned. SO IT IS DRIED BEANS FOR ME I SUPPOSE. Fortunately, I now believe that dried beans, or at least cooking the dried beans really helps make the hummus less grainy and more creamy. Did I mention we’re not allowed dairy on the cleanse? Every little bit of creamy helps here.
- So: it takes 2 days to prepare. The night before, wash and soak the dried beans in a bowl with lots of water. How many? I don’t know. Let’s say 1.5 cupsish. Add a tablespoon or so of baking soda; this is supposed to help break down the husks some more.
- The next morning, drain and rinse the beans. They should look a lot like canned beans, except they were once dried! Then put them in a slow cooker with: a tablespoon or so of salt, a few garlic cloves, some peppercorns, you know, spices. Fill up the slowcooker with more water and leave it for the day on low.
- Then! The magic starts to happen. That evening, drain the cooked beans, keeping a cup or so of the liquid. NOW YOU HAVE COOKED DRIED BEANS!
- To your favourite food processor/sturdy blender (FYI: I may have destroyed Lori’s blender the first time I did this, but then bought a combo processor/blender) add two cups of the cooked beans. THERE MAY BE LEFTOVER BEANS, I SHOULD REALLY ADJUST THE RECIPE TO FIGURE IT OUT BUT OH WELL.
- Blend them up a bit; you probably will have to stop every so often to mush them around with a spoon. Since they’re so thick it’ll be more like a chunky pasteish thing.
- Add to it! One half cup of tahini, preferably some from a bottle that is Lebanese or has some Arabic on the label. It’ll be gooey when you add it, so use a half cup of the cooking liquid as well to aid the addition. Blend, blend, blend it up! At this point hopefully it’ll resemble hummus somewhat. Keep stirring every once in a while with the spoon.
- Then add a quarter cup of olive oil, maybe a third. I put a half in once and it was really really good. But just be patient, you know? Also: add the juice of a lemon. Furthermore: add some salt. I like salt, and I’d say about two teaspoons. But taste it and seeeeee! Hopefully this should look, taste, smell, resemble everything that is hummus, making it in fact: hummus.
- You can also make variations on this theme if you like! Add the additives when you are mushing up the chickpeas. I have tried: a half a chipotle pepper (from a can, made with adobo sauce); two jalapenos, seeded and finely chopped. You could also try throwing in some chopped parsely or other herbs if you have an itch for some green hummus.
1. Bake bread.
2. Grow a garden, but only of things you really like to eat. It will either show you how easy it is to enjoy food you grew on your own, or give you appreciation for the effort that goes into the food at the store.
3. Make your own stock for soups, stews, pretty much everything.
4. Buy a really, really good knife. Just one. Keep it sharper than you think you need.
5. Forage! Mushrooms, strawberries, herbs (mint!), saskatoons. Even go to a U-pick farm.
Not much more to say than that. Java Jive, La Pasta (they named it after Pasta forchristsakes), Cookies by George, *ugh* Tim Horton’s: you’ve all been sampled… and found lacking.
arrrgh, i have a beef with edmonton grocers. every single stinking time i see strawberries at a reasonable price, they manage to go bad in the seconds after i leave the building. and how do they always manage to hide the really mushy ones, the ones that would indicate the overripeness of the whole lot, right in the middle where you can’t see it!
i am never buying strawberries again!
except from the market. and while in california.
i thought i was pretty clever figuring out how cling wrap works to keep my cheese nice and not dried out, but apparently that’s a big no-no for cheese storage, especially for goat chees and blue.
- the french of course rule at cheese. what did you expect?
- blue cheese can be kept in aluminum foil.
- wrap your cheese in wax paper, then a plastic bag so it can breathe.
update: man, that blog is cool! did you know the waxy rind on the ring of parmesean isn’t actually wax, but in fact dried out cheese? and that you can use it in dishes where it gets melted! this has TOTALLY REINVENTED THE WAY I LOOK AT CHEESE.
 it’s the power of static electricity! the plastic has a charge built up that clings to the food. if you don’t wrap the food right away, the charge will dissipate and then you’re left with a non-clingy useless reminder of how much you still have to learn from your mother. that’s science, baby.