Crunchy, Crispy Chick Peas

March 21, 2013March 22, 2013 - Elspeth Leave a comment

This is a fantastically tasty, addictive, and healthy snack to have in your back pocket. I ate one can’s worth for dinner a few weeks ago and, although I was stuffed, I didn’t feel the least bit bad about it.

The key to getting the beans to crisp is to dry them thoroughly before tossing them in the oil-spice mixture. If they are moist then they will not brown and you’ll have a bit of a soggy mess to deal with.

I like them with the below mix of spices, but you can mix it up and go with just garlic-rosemary, maple-cayenne, dill-dry mustard, etc.

Crunchy Chick Peas

borrowed from Menu Musings

1 15-oz can chick peas, rinsed, drained, and dried
2 T olive oil
1T minced garlic or 1/2 t garlic powder
1/4 t red pepper flakes
1/4 t salt (because canned beans are usually salted, be careful with how much you add in)
1/4 t pepper
1/2 t Italian seasonings
1 t chopped fresh rosemary
Grated Parmesan cheese (optional)

Heat your oven to 425 degrees. In a bowl, mix the oil and all of the seasonings except for the rosemary. Add the chick peas and turn to coat them thoroughly. Spread onto a baking sheet and bake for 15 minutes. Shake them up a bit and bake for another 10 minutes, or until sizzling and crispy. Take them out and toss with the rosemary and, if you like, some grated Parmesan cheese.

They will be very hot, so try to resist. I know– it’s very difficult. I burned my mouth because I have the patience of an angry rhino.

The Best Mac & Cheese

March 20, 2013March 27, 2013 - Elspeth 4 Comments

Today was a workout day. What does that mean to a normal person who does not live inside my convoluted brain?

I get to eat a lot because I’m feeling virtuous! Obviously.

Mac & Cheese is one of God’s most perfect comfort foods, even though it stretches out your waist band and makes you feel like Jabba the Hut after a few bowls. Most people seem to go for one of these options when approaching this creamy, decadent delight:

Annie’s Organic Bunnies
Cooked pasta + shredded cheese + splash of milk
Cooked pasta + bechamel sauce with roux base and four cheese blend.

What I was hoping for was a middle option that replaced the pathetic flavors of #s 1 & 2 with something just as satisfying, but far more simple, as #3.

Voila. The search is over. Ladies and gents, for your eating pleasure, I give to you:

One Pot Mac & Cheese, a creamy and delicious adventure for your taste buds that will blow your mind and wow your senses. It’s unbelievably velvety and smooth, adaptable to any taste, and– here’s the kicker– it can be made almost borderline healthy! I may be stretching it a bit, but considering what goes into a decent M&C these days…this recipe is practically on Atkins.

Because you’re cooking the noodles directly in the milk, the starch from the pasta thickens the sauce and makes it so rich that you almost don’t need any cheese. I used very little and supplemented with extra spices and flavors, but I think it would be extra tasty with:

pureed butternut squash mixed in with rosemary and crispy sagecashew milk (for those non-dairy folks) with curry and chickentopped with cayenne pecans and gorgonzola

Mac & Cheese

adapted from a few Pinterest recipes

1 T butter

2 c low fat or skim milk

2 c dry pasta (I used rice pasta and it was lovely)

2 cloves garlic, smashed and broken in half

1 t dry mustard

1.5 t salt

1/2 t garlic powder

1/4 to 1 c shredded cheese (I only used 1/4 c and it was wonderful, but it all depends on your tastes)

In a heavy-bottomed pot put the noodles, milk, garlic, butter, mustard, salt, and garlic powder. Bring to a boil over medium heat, then reduce to simmer. Stir very frequently for 15-20 minutes, until the noodles are tender and the sauce is thick. You may need to add more milk if it gets too thick and the noodles aren’t close to being done. When they’re ready, turn off the heat and stir in the cheese.

That’s it. Ka-blamo. Sprinkle with chives, chopped walnuts, or do what I did and cover it with some sriracha sauce over a bed of mixed greens. Mmm-mm good!

Pad See Ew: Thai Comfort Food

March 11, 2013July 14, 2013 - Elspeth 4 Comments

I have lately been obsessed with Pad See Ew, which might sound alien to many out there, but it’s a rice noodle dish that is simply heavenly. Squishy (yes, I’m sticking with this adjective. Anyone who has enjoyed a good, fat rice noodle knows what I’m talkin’ bout), saucy, filled with crisp veggies and completely delish.

Surprisingly, it’s also insanely easy to make.

This comes together very quickly (cooking time is approx 7 minutes, prep time 1 hour), but you must be absolutely, 1000% prepared with everything you need before you turn on the heat. If you need to run to the fridge, whisk up a bit of sauce, or chop a veggie, God help you. Work quickly, confidently, and work with very high heat (don’t be afraid, it can smell your fear).

I made it vegetarian, but you can easily add meat to this. I would suggest (from the recipes I’ve read, I haven’t actually made it with meat) par-boiling whatever meat you choose for a minute or two before adding it to the pan. This will make sure you cook it enough, but avoid overcooking the noodles and egg.

This dish is best fresh, so I wouldn’t make extra to have leftovers. It just isn’t as tasty as when it’s hot out of the pan!

Pad See Ew

compiled from several recipes, including She Simmers and About.com

1/2 bag dry wide rice noodles
2-3 T vegetable or safflower oil
1-2 c vegetable of choice, washed and cut to desired size. I would suggest small, since cooking time is short. (I’ve made this with broccoli and Brussel sprouts, both of which were more outrageous than Kim Kardashian’s maternity garb)
2 eggs, cracked open and ready in a bowl

Sauce:

3 Tbsp. dark soy sauce
2 Tbsp. regular soy sauce
3 Tbsp. oyster sauce
2 tsp. brown sugar
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1 T white vinegar
1/4 c thinly sliced scallions (optional)
2 cloves garlic, smashed
stock on hand, to deglaze the pan if it gets too brown

In a large bowl, submerge the rice noodles in warm water and let sit for about an hour. They will soften slightly. Meanwhile, heat a medium pot with water, chop your veggies, and mix your sauce ingredients together. At the risk of sounding redundant, have everything next to the stove. Seriously. Right there. Ready. Waiting. Eager.

When the noodles are ready and the water is simmering, put a large sauce pan over high heat. While this is heating up (you will need it to be smoking), par boil your veggies for 1-3 minutes. They should be mostly done, but still fairly crisp. As they are getting to the desired point of doneness, add the oil to the pan and let it heat until smoking. Add the eggs and scramble quickly. They will sputter and splatter, so be careful. Remove the veggies from the water (I used a slotted spoon) and add to the pan with the egg. DO NOT STIR. Let them hang out for a bit. My friend Leslie, after a trip to Thailand that was complete with a cooking class, informed me that one of the keys to delicious Thai cooking is to not touch the food when it’s in the pan. So back off!

Add the noodles to the simmering par-boil water and let them hang out there for 30 seconds, but no more. Rice noodles get soggy very, very quickly, so remove them as soon as they are ready. I found it best to have a sieve ready in the sink and just strain quickly, then pop them in the hot pan with the veggies and egg. When you’ve got them in the pan, add the sauce evenly over everything and let it all just sit. You will be tempted to touch it, but don’t. Let the heat do the work for you and you can take this opportunity to do the inhale/exhale thing. After a few minutes or when your smoke alarm is starting to call the fire department, give it a good shake and shuffle to loosen things up a bit. If things are sticking to the bottom, add a little stock to the pan and shake some more. It will only take a few minutes for everything to come together, so keep a close eye on it.

Toss it with the scallions and serve it up real pretty.

See why I said to be prepared? Bam! Bam! Bam!

So, so good. The ingredients are inexpensive and while oyster sauce and dark soy sauce are not staples of everyone’s home, they are essential if you plan on doing much asian cooking.