Just Recipes

Muhammara

Posted by on Wednesday Mar 6th, 2013

Muhammara
Makes about 1 1/2 cups
Adapted from The New Book of Middle Eastern Food by Claudia Roden

Most of the recipes I’ve seen call for roasted red peppers or spicy red pepper paste–harissa. I like this Claudia Roden version because it uses tomato paste, which I almost always have on hand. Pomegranate molasses is available at Middle Eastern stores or online.

ingredients
1 small clove garlic
Salt
1 6-inch pita, lightly toasted and cooled
1 1/4 cups walnut halves
1 1/2 tablespoons tomato paste
1/2 cup good quality olive oil
2 tablespoons pomegranate molasses
1/2 to 1 teaspoon red …

Crispy Pimenton Chickpeas

Posted by on Thursday Feb 16th, 2012

Crispy Pimenton Chickpeas
Makes 4 cups

These addictive chickpeas make for great party food. Put them out in bowls, and let your guests graze, or use them to top Spanish Rice!

Ingredients
Two 15-ounce cans chickpeas (4 cups), rinsed and drained
2 tablespoons olive oil
1 ½ teaspoons sweet paprika
1 ½ teaspoons smoked paprika (pimenton)
½ teaspoon salt
Zest and juice of half a lemon
1 teaspoon fresh thyme

Preheat the oven to 425°F.

Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking …

Walnut Miso Sauce

Posted by on Friday Feb 3rd, 2012

A brilliant sauce from Heidi, my fave.

Walnut Miso Sauce
Makes 1-2 cups

Adapted from 101 Cookbooks.

1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic
2 tablespoons mellow white miso paste
2 tablespoons white wine vinegar
1 teaspoon honey
¼ teaspoon salt
1/4 cup warm water

Combine all the ingredients for the sauce in a food processor and blend until smooth. Add more water as necessary for the texture to wind up along the lines of mayo or pesto. Store in an airtight container for up to two weeks.…

Slow-Cooker Chickpeas

Posted by on Wednesday Jan 18th, 2012


Now I know dried beans are cheap and good, and I do buy them from the bulk bin occasionally and take the time to cook them up. But not as much as I’d like. To make a pot of beans, you have to commit to being around for a while. You more or less have to watch the beans cook (and we all know what happens to a watched pot, right?), tasting them every 30 minutes to monitor their consistency, removing them from the heat when they’re neither too hard nor too soft. It’s hard to time this perfectly, since …

Roasted Eggplant Spread

Posted by on Wednesday Jan 11th, 2012

I use this dip as a nice base for some flavorful white bean burgers, but it’s also grand on its own. A simple eggplant is transformed by a roast in the oven and a bunch of good olive oil into a rich, flavorful spread or dip. Thanks to my mom for this recipe–she used to make it all the time, before she perfected the roasted eggplant slice.

From my kitchen, albeit small, to yours,

Cara, THE QUARTER-LIFE COOK

**Recipe**

Roasted Eggplant Spread
Makes about 2 cups

See the original recipe here.

Ingredients
1 large eggplant
1 clove garlic, …

Gin and Gingers

Posted by on Wednesday Sep 21st, 2011

Gin and Gingers

Makes 6-8 drinks

2 cups ginger syrup (see recipe here, omit the thyme)
2 cups gin
1 quart sparkling water
2 limes, quartered (plus more for garnish)

Combine 4 ice cubes, 1/4 cup ginger syrup, 1/4 cup gin, and 1/2 cup sparkling water in a tall water glass. Stir to incorporate. Garnish with a lime wedge.…

Tahini Aioli

Posted by on Monday Sep 19th, 2011

Tahini Aioli
Makes 1/2 – 1 cup aioli

Ingredients
¼ cup tahini
¼ cup mayo
1 lemon, juiced
1 garlic clove
¼ teaspoon salt
¼ cup water

Combine all ingredients in a small food processor and blend until smooth. Aioli will keep in the fridge for up to 2 weeks in an airtight container. Drizzle over falafel for best results.…