Apple-oat crumble
Breakfast is hard for me. For some reason I have trouble getting moving in the morning and I really don’t want to eat at that time. So it’s good if I can have something in the fridge that’s tasty and that I can just grab. 8 granny smith apples 1 cup rolled oats 1/2 cup...
My take on cauliflower cheese
I could have sworn I’d blogged this before, but my tags say not. (ETA: apparently I did, but mis-spelled cauliflower in the tags. *headdesk*) When I was a kid we used to have this dish called cauliflower cheese that was basically cauliflower swamped in a roux-based cheese sauce, with extra cheese on top, then baked....
Potato frittata
I think I first made a frittata when I was living in Melbourne a few years ago. Call it 2006. I can’t believe I never did it earlier, because it’s exactly the sort of thing I love: the eggy goodness of quiche, without the fiddliness of making a crust, and cooked mostly on the stovetop....
Farmer’s market, October 10th
Every time I do this, I end up saying “It’s been a while since I did this”, and here I am saying it again. Noe Valley Farmers’ Market, 3 blocks up the hill from my place, Saturday morning. Tomatoes (two kinds) Strawberries – probably the last week for it Cauliflower Broccoli Beans Basil Onions Garlic...
Tonight’s dinner: herbed couscous with chickpeas and baked sweet potato
This is one of the many variations I have on the general theme of tabbouleh. Basically we’re talking about some kind of grain, a bunch of parsley, and whatever else seems like a good idea. In this case: 1 cup couscous, soaked in 1 cup boiling water with a slurp of olive oil 1 can...
Tuesday dinner: eggs and salad
It hardly warrants writing down the recipe, but what the hell. I came home tonight kind of thinking that I’d like to make a frittata. I had bacon and leeks and five eggs, but thinking about it, I realised I wanted a bit more bulk to a frittata, maybe something like some cooked potato, and...
Sunday dinner: oven roasted tomatoes and puy lentil salad
I’ve been eating really badly lately, and I want to get back into good habits, so I’m going to try and post more often. This was tonight’s dinner: puy lentils with bacon, leeks, and a mustard vinaigrette, served over spring greens. On the side, oven-roasted tomatoes. First up, the tomatoes. I got this from one...
Things I’ve learnt since moving to California
Before I moved to California, I would never have eaten a breakfast like this: Yellow corn tortillas, eggs, and some chilli made of Rancho Gordo pebble beans with a sprinkle of cheese on top. They don’t currently have that variety of beans on their website; I’ll have to keep an eye out for more when...
Spicy asian greens with tofu
One of the things that’s been driving me crazy since I left home is that I miss the Asian groceries and Asian food I was surrounded by there. Australia’s really close to south-east Asia, especially Indonesia, and Indonesian and Malaysian food are as readily available where I come from as Central American food is where...
Hummus bi tahina
What we call “hummus” is generally the tahini-enhanced kind; in the middle east, apparently, all chickpea purees are called that, and they name them more specifically based on the additional ingredients. Anyway, as part of my resolution to cook from every one of my cookbooks this year, I made the “Hummus bi tahina” recipe from...
Cracked wheat for breakfast
Here’s some bulgur and some cracked wheat on a plate together: They’re different. Bob’s Red Mill, I’m looking at you. Your so-called Whole grain bulgur is no such thing. Bulgur is wheat which has been steamed, dried, and then cracked. Cracked wheat skips the steaming and drying process. Bulgur can be prepared just by pouring...
Questions
1) What are some good uses for pesto that are less carby than pasta? I have bucketloads of pesto in the freezer (well, small container loads) but the idea of that much pasta is making me bloat at the very thought. 2) Chickpeas are called garbanzos round here, and I presume that’s because they’re used...
