Curry + Sriracha Roasted Chickpeas

For the love of chickpes & sriracha!

I love these little crunchy guys. I was revisiting my Curry & Sriracha Roasted Cauliflower and thought why not do a batch of chickpeas too. I'm out to keep the campaign going... 

'Eat More Chickpeas!' 

Fair enough. I know the chickens would agree too. I hear them cheering me on as I type...well not really, but if they knew my plan they surely would. These little roasted chickpeas are yet another great way to add this versatile little bean into your life. They are full of protein and fiber, they toast up nicely and take on a variety of flavors making for a great anytime of day snack. Skip the chips and roast up some chickpeas instead. They are so easy to make, you may want to double up the recipe as they can go pretty fast. Try adding these as salad and soup toppers too. Get creative with the chickpeas!

Curry + Sriracha Roasted Chickpeas

Ingredients

• 2 cups cooked garbanzo beans (chickpeas), or 1 can (15oz), drained, rinsed and patted dry
• 1 heaping teaspoon sesame, coconut or olive oil
• 1 heaping teaspoon sriracha
• 1 heaping teaspoon curry powder
• dash or two garlic powder
• mineral salt, to taste

Preheat oven to 400 degrees.

Place ingredients in a medium size bowl and combine well to coat. Place in a single layer on a roasting pan or rimmed cookie sheet. Bake for about 40-45 minutes mixing them around every 15 minutes or so until chickpeas have a nice roasted look and are crispy. Keep a close eye on them in the last 10-15 minutes as some may burn. Let cool for 10 minutes before serving.

Notes:

Keep your jarred chickpeas crunchy by adding some rice to bottom of your jar or container. They seem to soften up a bit once sealed away, the rice will help soak up extra moisture to keep them crunchy. You can also keep them in a container that let's air flow through so they can keep their crunch and be sure to eat within a few days. 

Feel free to add extra spice if you want it a little spicier. Also, next time around try mixing up the spices using some of these other alternative options: chili powder, cayenne pepper, cumin, thyme, smoked paprika, vinegar & salt, cinnamon, lime, garam masala, salt & cracked pepper, lemon pepper, nutritional yeast, etc...mix and match to whatever appeals to you.

P.S. Don't forget to drink plenty of water with your chickpeas...

Enjoy!

For the love of chickpes & sriracha!

I love these little crunchy guys. I was revisiting my Curry & Sriracha Roasted Cauliflower and thought why not do a batch of chickpeas too. I'm out to keep the campaign going... 

'Eat More Chickpeas!' 

Fair enough. I know the chickens would agree too. I hear them cheering me on as I type...well not really, but if they knew my plan they surely would. These little roasted chickpeas are yet another great way to add this versatile little bean into your life. They are full of protein and fiber, they toast up nicely and take on a variety of flavors making for a great anytime of day snack. Skip the chips and roast up some chickpeas instead. They are so easy to make, you may want to double up the recipe as they can go pretty fast. Try adding these as salad and soup toppers too. Get creative with the chickpeas!

Curry + Sriracha Roasted Chickpeas

Ingredients

• 2 cups cooked garbanzo beans (chickpeas), or 1 can (15oz), drained, rinsed and patted dry
• 1 heaping teaspoon sesame, coconut or olive oil
• 1 heaping teaspoon sriracha
• 1 heaping teaspoon curry powder
• dash or two garlic powder
• mineral salt, to taste

Preheat oven to 400 degrees.

Place ingredients in a medium size bowl and combine well to coat. Place in a single layer on a roasting pan or rimmed cookie sheet. Bake for about 40-45 minutes mixing them around every 15 minutes or so until chickpeas have a nice roasted look and are crispy. Keep a close eye on them in the last 10-15 minutes as some may burn. Let cool for 10 minutes before serving.

Notes:

Keep your jarred chickpeas crunchy by adding some rice to bottom of your jar or container. They seem to soften up a bit once sealed away, the rice will help soak up extra moisture to keep them crunchy. You can also keep them in a container that let's air flow through so they can keep their crunch and be sure to eat within a few days. 

Feel free to add extra spice if you want it a little spicier. Also, next time around try mixing up the spices using some of these other alternative options: chili powder, cayenne pepper, cumin, thyme, smoked paprika, vinegar & salt, cinnamon, lime, garam masala, salt & cracked pepper, lemon pepper, nutritional yeast, etc...mix and match to whatever appeals to you.

P.S. Don't forget to drink plenty of water with your chickpeas...

Enjoy!

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Next Up: A Salad from Lyon

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Sorta Porchetta

One of my all-time favorite street foods in San Francisco is Roli Roti’s famous porchetta sandwich, served at the Ferry Plaza Farmers Market. For those of you not familiar with the perfection that is the porchetta, it's a loin, and possibly other cuts of heavily seasoned pig parts, wrapped inside a pork belly, which is then roasted until the inside is tender, and the outside is crispy and crackling. It’s then sliced and served on a crusty roll with salsa verde.

It’s insanely good, and something I've always wanted to try doing at home. Of course, a real porchetta feeds like 20 people, so I wanted a version that would be better suited for a smaller group. 

I decided to try using a small pork shoulder roast. The plan was to mimic the same flavors, but cook it more like pork loin, instead of the usual fork tender, falling apart state we associate with this cut. Pulled pork was not what I was after here.

It worked wonderfully, although you do need to slice it nice and thin. We’re only cooking this to 145 F. which is not high enough a temperature to break down all that connective tissue. All in all, I thought it was a very successful experiment, especially when you consider how much we scaled this down. 

What it didn’t feature however, was that crispy skin, also known as “the best part.” I wish I’d thought of it before I finished the video, but what I should have done was fried up some diced pancetta (un-smoked Italian bacon) until it was perfectly crispy, and topped the sandwich with that! That would have put this already fine faux-porchetta over the top! I hope you give this a try soon. Enjoy!

Ingredients for 4 very large portions:

2 1/2 pound boneless pork shoulder roast, butterflied open, and slashes made all over the connective tissues

olive oil as needed

1 tbsp kosher salt (2 tsp for inside, and 1 for out)

1 tbsp black pepper

2 tbsp chopped sage leaves

2 tbsp chopped rosemary

6 cloves minced garlic

zest from a large orange

2 tsp fennel seeds, crushed

- Stuff, tie, salt, and refrigerate uncovered for 24 hours

- Roast at 450 F. for 15 minutes

- Reduce heat to 250 F. and roast another hour, or until an internal temp of 145 F.

For the vinegar sauce:

1/2 anchovy fillet

1 tsp hot chili flakes or to taste

1/4 cup white wine vinegar

1/4 cup freshly chopped Italian parsley

Bonus How to Butterfly Meat for Rolling Video! 

 

One of my all-time favorite street foods in San Francisco is Roli Roti’s famous porchetta sandwich, served at the Ferry Plaza Farmers Market. For those of you not familiar with the perfection that is the porchetta, it's a loin, and possibly other cuts of heavily seasoned pig parts, wrapped inside a pork belly, which is then roasted until the inside is tender, and the outside is crispy and crackling. It’s then sliced and served on a crusty roll with salsa verde.

It’s insanely good, and something I've always wanted to try doing at home. Of course, a real porchetta feeds like 20 people, so I wanted a version that would be better suited for a smaller group. 

I decided to try using a small pork shoulder roast. The plan was to mimic the same flavors, but cook it more like pork loin, instead of the usual fork tender, falling apart state we associate with this cut. Pulled pork was not what I was after here.

It worked wonderfully, although you do need to slice it nice and thin. We’re only cooking this to 145 F. which is not high enough a temperature to break down all that connective tissue. All in all, I thought it was a very successful experiment, especially when you consider how much we scaled this down. 

What it didn’t feature however, was that crispy skin, also known as “the best part.” I wish I’d thought of it before I finished the video, but what I should have done was fried up some diced pancetta (un-smoked Italian bacon) until it was perfectly crispy, and topped the sandwich with that! That would have put this already fine faux-porchetta over the top! I hope you give this a try soon. Enjoy!

Ingredients for 4 very large portions:

2 1/2 pound boneless pork shoulder roast, butterflied open, and slashes made all over the connective tissues

olive oil as needed

1 tbsp kosher salt (2 tsp for inside, and 1 for out)

1 tbsp black pepper

2 tbsp chopped sage leaves

2 tbsp chopped rosemary

6 cloves minced garlic

zest from a large orange

2 tsp fennel seeds, crushed

- Stuff, tie, salt, and refrigerate uncovered for 24 hours

- Roast at 450 F. for 15 minutes

- Reduce heat to 250 F. and roast another hour, or until an internal temp of 145 F.

For the vinegar sauce:

1/2 anchovy fillet

1 tsp hot chili flakes or to taste

1/4 cup white wine vinegar

1/4 cup freshly chopped Italian parsley

Bonus How to Butterfly Meat for Rolling Video! 

 

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Next Up: Porchetta Impostore

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Cronuts! Part 2: The Sights and Sounds

As promised, here’s the finale to our two-part cronut extravaganza! The series concludes with me frying the two batches – the first half fried as prepared in the last video, but the second half of the dough received an additional tri-fold, which resulted in a much higher, but less crispy cronuts.

Both were very good, and the second batch was more impressive looking, but I’m thinking that for a true croissant/doughnut hybrid, thinner and with less layers may be the way to go. 

Of course, if you’re going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier cronut is probably a better delivery system. Rest assured, further exploration is inevitable.

In case you’re wondering, the second half of the dough was frozen overnight, and then thawed in the fridge until soft enough to work with, so it seems as though making and freezing this would not be problem. I hope you give this a try soon. Enjoy!

Note: These cronuts were fried in grapeseed oil, at 350 degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.

View the complete recipe

As promised, here’s the finale to our two-part cronut extravaganza! The series concludes with me frying the two batches – the first half fried as prepared in the last video, but the second half of the dough received an additional tri-fold, which resulted in a much higher, but less crispy cronuts.

Both were very good, and the second batch was more impressive looking, but I’m thinking that for a true croissant/doughnut hybrid, thinner and with less layers may be the way to go. 

Of course, if you’re going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier cronut is probably a better delivery system. Rest assured, further exploration is inevitable.

In case you’re wondering, the second half of the dough was frozen overnight, and then thawed in the fridge until soft enough to work with, so it seems as though making and freezing this would not be problem. I hope you give this a try soon. Enjoy!

Note: These cronuts were fried in grapeseed oil, at 350 degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.

View the complete recipe

reade more... Résuméabuiyad

Cronuts! The Doughnuts That Make People Go Nuts! Part 1: The Dough

I’m assuming that since you’re on a food blog you've probably heard about “cronuts,” but just in case, here’s a quick review. 

This croissant/doughnut hybrid was invented by Dominique Ansel at the Dominique Ansel Bakery in New York City. It became an overnight sensation, and now people stand in line for hours just for a chance at getting one of the precious few that are made each day.

Why all the hype? Very simple – it has the shape and flavor of a doughnut, yet features the crispy, flaky texture of a buttery croissant. What’s not to hype? Anyway, after seeing like two dozen new reports on the craze, and receiving a scary number of food wishes for it, I decided to give it a go, if for no other reason than to save a few of my NYC friends the humiliation of being Instagrammed standing in that line.

Since I’ve never tasted a cronut, what follows is purely an educated guess, but I think I got pretty close. Maybe one of you New Yorkers will mail me one, so I know for sure? My game plan was simple. Make a slightly sweet, yeasty, doughnut-esque dough, which I’d then layer with butter, using the classic croissant technique.

It’s a procedure I do all the time, as in once, back in culinary school, thirty years ago. So, instead of going by the book, or even looking in a book, I winged it, and not only that, I streamlined things too. Instead painstakingly pounding out perfectly sized slabs of cold butter, I decided to try simply spreading softened butter instead. I also threw caution to the wind, and pulled off the rare and terrifying “double fold and turn,” and lived to tell the tale.

Like I said in the video, we’ll cover the final results in Part 2, but spoiler alert…these were awesome. I did two different versions, one regular, and one with an extra “fold and turn” which resulted in a taller, and even more impressive cronut. Stay tuned!

Ingredients for 16 Cronuts:

1 package dry active yeast (2 1/4 tsp)

1/2 cup warm water (105 degrees F.)

1 teaspoon fine salt

2 rounded tablespoons white sugar (add an extra if you want a sweeter 'nut)

1/2 cup milk

2 tablespoons melted butter

1 teaspoon of vanilla extract

1 large egg

1/8 teaspoon ground nutmeg

1 pound all-purpose flour, more as needed

6 ounces soft, unsalted, "European-style" butter (12 tablespoons)

Fist steps:

- Combine yeast and warm water, and let sit five minutes.

- Add the rest of the ingredients, except for the flour and the European-style butter, and whisk to combine.

- Add the flour, and knead for about three minutes or until a soft sticky dough ball forms.

- Wrap dough in plastic, and refrigerate for 20 minutes.

- Roll dough out into roughly a 18 x 9-inch rectangle.

- Proceed with butter as shown!

View the complete recipe

I’m assuming that since you’re on a food blog you've probably heard about “cronuts,” but just in case, here’s a quick review. 

This croissant/doughnut hybrid was invented by Dominique Ansel at the Dominique Ansel Bakery in New York City. It became an overnight sensation, and now people stand in line for hours just for a chance at getting one of the precious few that are made each day.

Why all the hype? Very simple – it has the shape and flavor of a doughnut, yet features the crispy, flaky texture of a buttery croissant. What’s not to hype? Anyway, after seeing like two dozen new reports on the craze, and receiving a scary number of food wishes for it, I decided to give it a go, if for no other reason than to save a few of my NYC friends the humiliation of being Instagrammed standing in that line.

Since I’ve never tasted a cronut, what follows is purely an educated guess, but I think I got pretty close. Maybe one of you New Yorkers will mail me one, so I know for sure? My game plan was simple. Make a slightly sweet, yeasty, doughnut-esque dough, which I’d then layer with butter, using the classic croissant technique.

It’s a procedure I do all the time, as in once, back in culinary school, thirty years ago. So, instead of going by the book, or even looking in a book, I winged it, and not only that, I streamlined things too. Instead painstakingly pounding out perfectly sized slabs of cold butter, I decided to try simply spreading softened butter instead. I also threw caution to the wind, and pulled off the rare and terrifying “double fold and turn,” and lived to tell the tale.

Like I said in the video, we’ll cover the final results in Part 2, but spoiler alert…these were awesome. I did two different versions, one regular, and one with an extra “fold and turn” which resulted in a taller, and even more impressive cronut. Stay tuned!

Ingredients for 16 Cronuts:

1 package dry active yeast (2 1/4 tsp)

1/2 cup warm water (105 degrees F.)

1 teaspoon fine salt

2 rounded tablespoons white sugar (add an extra if you want a sweeter 'nut)

1/2 cup milk

2 tablespoons melted butter

1 teaspoon of vanilla extract

1 large egg

1/8 teaspoon ground nutmeg

1 pound all-purpose flour, more as needed

6 ounces soft, unsalted, "European-style" butter (12 tablespoons)

Fist steps:

- Combine yeast and warm water, and let sit five minutes.

- Add the rest of the ingredients, except for the flour and the European-style butter, and whisk to combine.

- Add the flour, and knead for about three minutes or until a soft sticky dough ball forms.

- Wrap dough in plastic, and refrigerate for 20 minutes.

- Roll dough out into roughly a 18 x 9-inch rectangle.

- Proceed with butter as shown!

View the complete recipe

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My Best Gluten-Free Apple Crisp

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. I do not identify with my this disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract lens implants. Or my mended broken hip. Or the silvery streaked hair that bristles like a squirrel on this prone-to-migraines head. I am also not this post-menopausal body that has brilliantly succumbed to a gravitational force superior than lunges and squats (in the end gravity wins, I am sorry to tell you).

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions, or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The alleged prize of fame and fortune remains less than compelling, my least urgent motivator.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott likes to say, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.






Read more + get the recipe >>

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. I do not identify with my this disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract lens implants. Or my mended broken hip. Or the silvery streaked hair that bristles like a squirrel on this prone-to-migraines head. I am also not this post-menopausal body that has brilliantly succumbed to a gravitational force superior than lunges and squats (in the end gravity wins, I am sorry to tell you).

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions, or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The alleged prize of fame and fortune remains less than compelling, my least urgent motivator.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott likes to say, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.






Read more + get the recipe >>

reade more... Résuméabuiyad