Saturday, May 28, 2011

Tahini Carrot Salad

 I decided that there must be life for tahini outside of hummus otherwise I would have a large jar of tahini sitting in my fridge used only once a month or so for the rest of my life. I found this recipe that along with tahini included some of my other favorites like maple syrup and curry powder. It also has a bit of lemon juice in it which I think creates some sort of chemical reaction with the tahini and it turns it into a rock. There was no more stirring after this point. At this point I had to shake it up with the rest of the ingredients. Hopefully it works out a bit better for anyone else attempting this recipe. Luckily, it didn't affect the taste at all. This makes a really nice salad or you can add tofu and just make it a meal like me.

Sunday, May 8, 2011

Spinach Strata

I had quite the adventure this weekend because despite being completely overwhelmed by finals and school, I agreed to help my friend cater a movie shoot she was doing. For twenty people. So I had quite the stressful adventure putting this together. I decided the best way to feed so many people would be a strata, even though I had never made one before (it should become apparent at this point that I am frequently responsible for my own stress). But I was very excited by the concept of a strata as I am about all brunch-y sorts of food. It's basically a savory bread pudding quiche hybrid thing. Boy o boy is it easy and tasty.

Sunday, May 1, 2011

Hummus

 I have realized recently that hummus is an amazing snack. It's so useful for everything and incredibly easy to make. So here is my second recipe I've put up recently involving a bunch of ingredients thrown into a food processor and whirred away to produce an incredible versatile condiment. Eerie similarity of my recent cooking habits aside, I love me some hummus.There is something so easy and amazing about all dips and hummus really takes the cake here. You can dip veggies (though I do this rarely), pita chips, and pretzels (I do this frequently) into it but it can also be used as a spread like on sandwiches or as a sauce for pasta or pizza. It's phenomenal. Can't say enough about hummus.

I would also like to use this opportunity to make an advertisement for tahini. I know a lot of people that don't like it much in their hummus and I will admit that it is kind of weird. I put it in the fridge and it separates into thick on the bottom and oily on top. It's impossible for me to stir without getting it everywhere and all over the container. It's relatively expensive and something that you can't use in much else unless you get creative (though I have proof that I've used it before and I like to mix it with honey then eat it just like peanut butter). Now that I have bashed tahini, I will say that I think it makes hummus extra special and creamy. I definitely think it's worth all of its flaws.