Kaki, you know I love me a slow cooker meal. Sadly, for the meat-light or no-meat crowd, they usually involve vast quantities of tough meat that you’re trying to cook into sweet, tasty oblivion. Not this time, Kaki. We’ve got us … Continue reading
Kaki! You know, I make new dishes all the time, constantly testing out different techniques and flavors and ingredients. Buuuut there are also those handful of dishes that I make over and over again. Here are the recipes on our … Continue reading
Cauliflower. My word, it is SO good. And this past week I proved it to myself all over again.
Exhibit A: Cauliflower and Green Onion Stir-Fry
I haven’t made too many stir-fries recently, and that is about to change. I LOVED this, though I naturally made some changes from the linked recipe. I didn’t have rice wine, so used white wine. Didn’t have a wok, so just used a big saute pan. Doubled the ginger. Frankly, I think this is a great base recipe, to which you could substitute many different roasted vegetables in place of the cauliflower. The sauce with the green onions and caramelized onions would be so good with pretty much anything. (Oh, and, um, maybe I eat like a crazy person, but I got 3 servings out of this, not 4.)
Exhibit B: Cauliflower and Chickpea Curry
Okay, so this did take a while to make. Should have guessed that when it was adapted from a slow-cooker recipe for a Dutch oven. And I had put off making it forever because wilted spinach just isn’t my thing. So instead of fresh spinach, I just added some frozen chopped spinach at the end of cooking time. SO, so good.
Exhibit C: Crispy Cauliflower Leaves
So, I prepped the two cauliflower heads for these recipes at the same time, and for one reason: that meant I had double the cauliflower leaves leftover. Kaki, if you’ve never roasted cauliflower leaves, now is the time. It’s just a toss-in-oil, salt-and-pepper method; I roasted them while roasting the florets for the stir-fry (so, also at 450*F, and for 30 minutes).
Let’s make up some cauliflower goodness the next time we’re together, okay?
Kaki! I’ve jumped the hippie shark: I’m digging kombucha. Kombucha has been in the food vernacular here for years, and I keep hearing more and more about how good fermented foods are for your health. But I honestly hadn’t even tasted … Continue reading
Kaki! It’s concert week this week, meaning I have choir rehearsal for SOMANYHOURS. At the end of the evening when I finally get home, this is what I make before bed. It’s soothing for the throat and also tasty as … Continue reading
Kaki, wow, November. November happened. And now it’s almost over! It’s almost the holidays already! Needless to say I am not fully prepared for this. We’re going up to my aunt and uncle’s place in Dallas for the big Turkey … Continue reading
It’s been so long since I’ve seen you! Too long. When can we remedy this.*
I visited my long time friend Stephanie in upstate New York a few weekends ago, as she was someone else it had been much too long since I’d seen in person. I got to spend time with her and her husband and their son Baylor, who is four months old and freakin’ adorable. He smiles all the time, it is incredibly cute. Plus it was great to see him while he was still just a little guy!
We spent one evening while I was there at a friend’s game night, to which I naturally brought some cookie dough.** We may have killed it at Cards Against Humanity that night, but the cookies, the cookies killed it at tasting awesome. These, Kaki, are the fall-flavor cookies I’ve been searching for!
Now the, upsides: you can totally taste the rum flavor in these babies, which I really liked. They also have just the right amount of chewiness. And they don’t use that much rum so you can bring the remainder with some Dr. Pepper to said party and boom, you brought dessert and drinks. And the greatest guest award goes to…
There were a few slight downsides, though. The dough is soft, really soft, and super sticky; I found it difficult to work with. But once you’ve dolloped them on the cookie sheet in little blobs they do flatten out all on their own in the oven. Also, we had leftovers for a few days and they got a little tougher each day. I’d say they have about three days of shelf life in them, which is shorter than I’d prefer for baked goods. Do you have any good baking ingredient tips that extend shelf life? Or would you store a cookie like this in the fridge, maybe? I don’t typically do that, but maybe that’s what I needed to do.
Molasses Rum Cookies
adapted from TheKitchn
makes, um, a medium amount? We didn’t count. The original recipe says 18 cookies, which seems about right.
- 1/2 cup (1 stick) butter, softened
- 1/2 cup plus 2 tablespoons brown sugar
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground clove
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups plus 2 tablespoons flour
- 2/3 cup molasses
- 6 tablespoons dark rum
Pre-heat oven to 375*F. Spray a cookie sheet with non-stick spray or line with parchment paper.
In a large mixing bowl, cream together butter and brown sugar. Add the ginger, clove, allspice, and salt, and stir to combine. Add the baking soda and flour and stir again. Add the molasses and rum and stir until the dough just comes together; it will be very sticky, not dry at all.
Dollop large spoonfuls on the prepared cookie sheet. Bake in the pre-heated oven for 12-15 minutes. (The original recipe notes the tops of the cookies will be all one color, without any light areas in the middle or dark areas on the edges. I’m not sure I saw that distinct of a color change, but maybe you will.) Remove from the oven and let the cookies finish baking on the hot cookie sheet for 3-5 minutes. Transfer to a wire rack to cool.
Store in an airtight container for about three days.
I can’t wait to make these again, Kaki! Maybe next time I see you we can make them together? And drink apple cider?
*No question mark. That’s a statement.
**We totally didn’t run out of time to bake them before we arrived and that’s why we brought the dough, no way.
P.S. We also visited this great apple orchard while I was up visiting Steph. It was called Bowman Orchard, and we picked apples and ate apple cider doughnuts and I proved my corn maze navigation prowess. It was a beautiful afternoon.
Also, they had a pirate ship:
And here is a grainy phone camera distance shot of the horses and fall foliage that were just too picturesque not to attempt to capture:
And here is a close up of their adorable spotted pig:
This turned out sooo goood!
But I don’t know what to call it. I followed a recipe for Chana Masala, but at the last minute I added some spinach. Does that make it Chole Palak? Does that have a different blend of spices in the sauce? I’m going to call it Chana Palak, but let’s just establish that I can in no way claim this to be an authentic chana palak recipe. It’s just freakin’ delicious, no matter the name.
Also? I thought for sure I would want to add some feta cheese or sour cream to up the flavor, but it honestly didn’t need it. Vegan wins again. Who knew? 🙂
inspired by Cookie and Katie
- 1 cup brown rice
- 1 1/2 cups water
- 1 tablespoon olive oil
- 3/4 teaspoon cumin seeds
- 1/2 onion, diced
- 5 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 3/4 teaspoon garam masala
- 3/4 teaspoon ground coriander
- 1/2 teaspoon tumeric
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 15-ounce can diced tomatoes with chiles
- 1 15-ounce can chickpeas
- 8 ounces frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon fresh cilantro, chopped
Make your rice: Combined rice and water in a medium, lidded pot. Bring to a boil, then lower to a simmer, cover and cook for 20 minutes. Remove from heat and leave covered to steam for another 10 minutes. Set aside until chana palak is finished.
In a large dutch oven, heat the olive oil over medium heat. Once shimmering, turn the heat down to medium-low*, then add the cumin seeds. Stir the seeds around in the oil constantly for a minute or two, until you can really smell their lovely cumin-y scent. (If you smell any hint of burning, it’s already too late; carefully wipe the oil and seeds out of the pan and start over.**)
Add the onion, garlic, and ginger, and raise the heat to medium again. Saute these aromatics for about five minutes, stirring frequently.
Add the garam masala, coriander, tumeric, salt, and cayenne to the onion mixture, stirring to evenly distribute the spices. Toast the spices for about two minutes, stirring occasionally.
Add the can of diced tomatoes and stir to deglaze the pan. After the tomatoes have warmed through for a minute, raise the heat a notch or two and add the chickpeas. Simmer the mixture for about 10-minutes, adding the spinach and cilantro at about the 5-minute mark.
Spoon over the rice and dig in!
*I definitely read this instruction the first time I made this. What do you mean, “lingering burning smell” in my kitchen? I’m not sure what you’re talking about.
**See * above.
Dear Kaki, The internet is a strange place. You can easily prove this by clicking your way down the rabbit hole of Youtube into the wee hours of the morning. Or, you could keep a link bookmarked for years only to suddenly … Continue reading
Kaki, this popsicle (number 2 of 3 for Popsicle Week!) was inspired by one of my very favorite food blogs, TheKitchn. I think probably one in four of my posts on this blog links over to them, and it’s with good … Continue reading