Skip to content Skip to sidebar Skip to footer
Recipes Side Dishes

Bhutan Red Rice with Chickpeas & Currants

  The other night I decided what to make for dinner around 5 o’clock. For someone who likes having a plan, that was late. A bag of chickpeas was thawing the in the fridge, so I made half a batch of hummus and then had to do something with the rest.  Flipping to the index in the Jerusalem cookbook there it was, Basmati and Wild Rice with Chickpeas, Currants and Herbs. I went to the cupboard.  No wild rice. Just as well, I wasn’t gonna wait around for 45 minutes for it to cook anyway. Currants?  Check.  Herbs? Well, cilantro.  Close enough. Time to riff.

April 9, 20131Comment

Read more

Dessert

Lemon Pudding with Coconut Oat Crumble

dairy free lemon pudding| dailywaffle I’m half Japanese, so tofu has been part of my diet from the get-go. But it was walled off in savory recipes – stir fries, doused with shoyu and green onions, bobbing around in miso soup. Never in sweets. Never. When tofu ice creams came on the scene, I wrinkled my nose. I could eat dairy no problem, why would I eat tofu ice cream? Fast forward to this past November, when I went in for a blood test and came out with slightly elevated cholesterol levels. I wasn’t in the danger zone, but it sure gets you thinking about what you’re eating, especially when you thought you were doing pretty well. It’s gotten me to consider things I never would have before, like this lemon pudding with coconut oat crumble.
April 1, 20131Comment

Read more

Cooking Main Course Recipes

Chicken Black Bean Quinoa Bake

 chicken black bean quinoa bake | dailywaffle

This week kicked my butt. I knew it was coming, but it still owned me. Knowing the days would be long, before work I was either making couscous and farro and prepping vegetables or getting my workout in. Two dinners this week were salads -- whipped together variations of chicken, spinach, some grain or other, and whatever citrus or dried fruit was in the pantry. One night I managed to sauté some chicken and roast cauliflower, but by Thursday, I had no ideas, so Wolf brought home a Costco pizza.  Then Friday, I was on my own.  With no grocery shopping happening either, a can of black beans saved me. I made Can You Stay for Dinner's black bean quinoa burgers.  It turned out to be the genesis of something bigger – a chicken, black bean and quinoa bake.
March 24, 20138Comments

Read more

Baking Recipes

Hippity Hop Hop, Easter’s On Its Way: Candied Citrus Peel

candied orange peel in sugar| dailywaffle

When it comes to food and Easter, the thing I look forward to most isn’t a Cadbury egg (never liked ‘em) or the Reese’s eggs w/ twice the peanut butter you get in a regular peanut butter cup (stock up now!). The thing I wait all year (er, 3 or 4 months) for is a batch of Hot Cross Buns. And what is it that makes a Hot Cross Bun so deliciously dunkable in your morning cup of joe? The candied and dried fruit.  But have you noticed candied orange and lemon peel can cost an arm and a leg?  Last year I bought tiny tubs of both for $8.50 a piece! Granted, you don’t use a huge amount in the buns, but there’s no reason to drop that kind of dough. Making candied citrus peel is dead simple.
March 3, 20131Comment

Read more

Main Course Pizza Recipes

Be My (Pizza Spinaci) Valentine

  Every Rom-Com, every book, every platitude says when you meet “The One,” you’ll just know.  We didn’t lock eyes in a crowded airport terminal or pass each other on a train platform or have an awkward conversation about the weather in biology lab.  We met on the Internet.  And it’s like….magic. I have fallen completely, utterly and irrevocably in love. We are M-F-E-O (made for each other). My husband? What?  No, I met him in a bar.  I’m talking about the Baking Steel.
February 13, 20136Comments

Read more

Book Reviews Recipes Side Dishes

Yee Haw! Cowboy Caviar

cowboy caviar |dailywaffle Ever get the feeling we’re all making the same 100 recipes in slightly different ways? I make a black bean salad periodically that’s just a thrown together mix of black beans, corn, red onion, tomato, sometimes cucumber and avocado with lime, cumin and olive oil, and a little salt and pepper. A few states over, it’s got black-eyed peas, jalapeno and cilantro and they call it Cowboy Caviar.  Call it what you want, this salad doubles as a rustic salsa, and it’s spot on for those of us getting our vegetable on, for those watching football and for general New Year’s good luck.
January 3, 20130Comments

Read more

Book Reviews Main Course Recipes

Cooking from ‘Jerusalem’: Roasted Butternut & Red Onion w/ Tahini & Za’atar

  ottolenghi jerusalem butternut onion After one last sip of champagne, we’re collectively about to lay down the cheesy appetizers and cookies that sustained us through December and trade them in for big bowls of salad, platefuls of roasted vegetables and after work trips to the gym.  If that transition seems tough, there’s hardly a book better than Yotam Ottolenghi and Sami Tamimi’s Jerusalem to inspire you. Currently ranked #57 on Amazon’s bestseller list, it’s clearly a book a lot of us got for Christmas and Hanukkah. Everything, and I mean everything, in this book looks fantastic.  Even vegetables I don’t usually care much for, like eggplant and okra, are enticingly photographed.  Not knowing where exactly to start, I took Emmy’s (of Emmy Cooks) advice and started with the roasted butternut squash and red onion with tahini and za’atar. Spoiler alert: It’s DELICIOUS.
December 30, 20120Comments

Read more