Chocolate Hazelnut Spread (Homemade Nutella) - Gluten Free Recipe. Just the week before last, my favorite food writer from the LA Times came up with a brilliant recipe for homemade Nutella.
I haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then we used to eat the chocolate stuff for breakfast. These days, I find the real thing a little too sweet for my taste. So I was happy to see Amy’s Scattergood’s Homemade Nutella recipe in the Los Angeles Times –what a great idea! And the perfect starting point for a version of my own. Chocolate Hazelnut Spread printer friendly Makes 1½ cups My chocolate hazelnut spread had a consistency that was a bit stickier or gummier than peanut butter. Green Hummus. Over the past year -- and likely longer -- we've been seeing all these new types of hummus pop up at the grocery store.
There's even edamame hummus -- crazy times we live in, right?! We rarely (if ever) buy hummus in the store. We just love making it too much . . . and all these new flavors have served as inspiration for our at-home spread making. Instead of chickpeas, this "hummus" uses peas and spinach for the bulk of its flavor.
A healthy dose of tahini and garlic powder round it all out nicely, too. What you'll need . . .1 cup peas (I use frozen and just defrosted them first)2 heaping handfuls of baby spinach2 tablespoons tahini2 teaspoons garlic powderMethod . . .Easy: Blend everything until smooth.Use as you would any hummus, really. Fresh Sriracha (aka, home made 'Rooster') - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: Another Thai-centric sauce is the ubiquitous Sriracha, affectionately dubbed ‘Rooster’.
Apparently, it’s not just for Thais anymore, as I have heard that is in just about every kitchen (from the Asians to Falafel stands and even in many fine dining establishments). I don’t have to go to Asian markets to pick up a bottle--Wal-Mart in Kennesaw, GA even carries it (I was on location last year and found it there!). It’s so popular that The New York Times has written about it and the ‘Rooster’ has a Facebook page with over 220,000 fans.
Don’t get me wrong--I love my Rooster and for the cost, why make it from scratch? I guess I’m just into testing out flavors and how they blend together--just curious, with some late summer time on my hands and gorgeous peppers available in my garden and at the farmers market. Www.vietworldkitchen.com/blog/2009/07/homemade-thai-style-sriracha-chile-sauce-recipe-tuong-ot-sriracha.html. Once I’d tasted a number of Sriracha chile sauces from Thailand, the U.S., and Vietnam, I wondered if I could make my own.
Why make it yourself when Sriracha costs less than $3 a bottle? I wanted to understand how the flavor of Sriracha came together. Additionally, I wondered if I could use readily available ingredients to make an excellent homemade version of the hot sauce? Huy Fong’s Rooster brand of Sriracha employs American ingredients so why can’t I? You could try red jalapenos like the Huy Fong Rooster brand of Sriracha; wait for late August or early September for those to arrive at farmer’s markets. Fish sauce and sugarThe recipe from Southeast Asian Flavors called for fish sauce and granulated sugar. Thai palm sugar is not dark in color and molassy like its Malay and Indonesian gula Melaka or gula Jawa counterparts. Snip the Stem Robert Danhi had an interesting tip for the chiles: Snip the stem but leave the star-like ‘crown’ part of the stem. Edamame Hummus Recipe. Just call me the world’s fifth biggest hypocrite.
I would call myself the world’s number one biggest hypocrite, but with corporate scandals, Martha Stewart, various politicians, I am relegated to the lower ranks of hypocrisy. Making Love in the Kitchen: The Blog Edamame Hummus? Yes! Edamame Hummus. » Making Love in the Kitchen: The Blog. 0 Flares Twitter 0 Facebook 0 Pin It Share 0 Google+ 0 StumbleUpon 0 0 Flares × With all the veggies up for harvest – let’s get eating!
Come visit me this weekend at the Toronto Vegetarian Food Fair. My cooking demo starts at 12:00 pm sharp on Saturday, September 11th or check my booth. The Group Veg Transition program is coming up September 17th. Check the deets here. Curry Chickpea Dip. What particular pita pleases your palate, peeps?
After years of buying the whole wheat pita pocket bread, which frankly can be dry at times and tear when stuffed, I finally noticed the flatbread style of pita at the grocery store. Moist, soft, and chewy, this is some delicious bread. I'll admit I haven't read the fat content on the label. I'll live in ignorance for a little while longer. With the purchase of my preferred pita product, I needed a bean dip to go along. Curry Chickpea Dip 1 15 ounce can chickpeas, rinsed and drained 1/2 cup pintos (because I had some leftover. 1 garlic clove. Cashew Pumpkin Seed "Cheese" with Apple-Cranberry Sauce (gluten-free, vegan, ACD) - Affairs of Living - Recipes & Lifestyle - Affairs of Living. This dish appeared at my Thanksgiving family feast last week, and was a big hit.
It satisfied two things that are an absolute must at any of my family's holiday get-togethers: cheese and cranberry sauce. I'm from Wisconsin. Cheese makes an appearance at every family meal. And we're not talking fancy little wedges of imported stuff or raw milk cheese from small cheesemakers. No sir, we're talking classic Wisco favorites like multiple tubs Merkts cheese spread and slices of cheddar, colby, or pepper jack hacked from big blocks of the stuff. And as for the cranberry sauce? Lima Cashew Cream (gluten free, vegan) - Affairs of Living - Recipes & Lifestyle - Affairs of Living.
I had a vision last night before going to bed.
It was a vision of a creamy, thick, dippy, saucy kind of thing to eat over the steamed kabocha squash that was on deck for breakfast. White Bean Garlic Dip (gluten free, vegan) - Affairs of Living - Recipes & Lifestyle - Affairs of Living. This tasty bean dip is incredibly versatile!
Use it as a dip for raw vegetables or crackers, spread on wraps or sandwiches, or try using as the filling for a savory tart. I often use Great Northern Beans, but feel free to use any white bean. For variety, try mixing up the herbs and spices, or add in a handful of spinach, black olives, or roasted red peppers; or, if you like a kick, try adding a sprinkle of chili flakes. As a side note, this photo is totally cracking me up.
I'm still without internet in my house, and the only photo I have access to right now is this one with the faux picture frame look - I'll probably replace it with a higher-res, faux frameless image later. Place cooked beans in blender or food processor, along with garlic, olive oil, 1/4 cup liquid, thyme, and Vitamin C crystals.