Archive for the ‘Holidays’ Category
Hello, again, Dear Readers:
I’m sorry I didn’t post last week, I need to make a couple of phone calls and do a bit of updating on this site, but had other pressing matters to contend with. I’ve got a post in the can that I’m about halfway through, and it’s going to be good (I hope.) Nevertheless, I have a back-pocket recipe for you that would be good for a side dish or vegetarian dinner, as long as you have a toaster oven. (Or it’s cold enough for the big oven.)
Big paws-up to friend of the blog JK, whose mechanical intelligence solved a big problem rather quickly in the HeatCageKitchen sink. I did a lot of cooking the July 4th weekend, and unfortunately, while I was cooking, my stove-side shelf suddenly fell off the wall:
The condiment shelf, which has been by the stove for at least 8 years. Handy little item when you’re cooking and don’t want to stop to head for the pantry. (That’s kosher salt in the sugar shaker on the right.)
I bought it at IKEA, and it was fine for years, until last weekend, when it mysteriously fell. Between the shock of having it hit me, the crashing of the bottles, navigating a hot pot and moving it out of the way, one of the screws that holds it in place fell into the garbage disposal. Of course, I didn’t know it went into the garbage disposal until I turned it on. And then it stopped. The motor was on, but it wouldn’t move. A quick look with a flashlight confirmed it was stuck, and I didn’t have the right tools to remove it. Highly annoyed, I just kept cooking.
I mentioned it to JK this week, and because he’s a mechanic and he knows his stuff (like the GER, he’s a manly man.) He asked if I had a pair of needle-nosed pliers. I do, but they didn’t reach. He told me where to find 11″ long needle-nosed pliers. All this week, the sink has been backing up, and I’ve put my gloved hand into the off disposal to clear the little drain spot. Yesterday, in between cooking projects, I got fed up with it, went to the O’Reilly’s Auto Parts on Bay Area Boulevard and bought a pair of those infamous 11″ long needle-nosed pliers. I confirmed the screw’s location with the flashlight, reached in with the long pliers, and after a couple of misses, I pulled and heard the POP! And that was the end of that. The sink disposal is once again working properly, and I can clear out any little pieces that land down there.
WHEW!
Of course, I texted him and said Thank You.
Neighbor E and I went out to a fundraiser for our local library Friday night. Now, when I say we went out, well, let me explain–this wasn’t a nightclub or fancy country club. Our fabulous new HEB held a tasting event, and if the library could get 100 people to come in and sample food, get stickers for each stop, and turn them in, they would donate $1000 to the Freeman Library. I dragged him out (not literally) and a good time was had by all, plus some delicious food. I didn’t take any pictures, because it was kind of busy. But I went back on Saturday afternoon to get a few things and have lunch. I talked to one of the employees I see regularly; she told me that over 250 people showed up, so yes, the Freeman Library will get that donation. If you feed them, they will come. With delicious food they sample all the time, is it any wonder people showed up in droves?
On Saturday, I was wearing a summer dress that I finally finished. It’s a McCall’s pattern (click here if you want to see it, version D, made in a similar colored cotton.) When I was checking out, there was a lady from the pharmacy area who, I guess, was there to tell people about HEB’s in-store pharmacy. She said it was her first day at that location, and she just loved it. Well, we all do! Then, she complimented me on the dress, and also my flat Crocs, which were very comfortable. I put the straw hat back on because I was getting ready to leave, (keeps the sun out of my eyes) and she said that I was definitely “on-trend.” Nobody ever told me that before! So my day was made. I told her that I’d just finished it–surprise!–and that it was a McCall’s pattern. She couldn’t believe I MADE it. She said, “I don’t even know what that means.” I said, “well, I wouldn’t expect you to–you’re a pharmacist!” Not as many people sew these days, but I do hope it becomes a thing like grown-up coloring books.
Now, about this recipe.
Neighbor E gave me a butternut squash, mostly because he didn’t know what to do with it. (He’s also given me more potatoes!) I gave it some thought, and I knew just the thing: Quinoa Pie with Butternut Squash.
So, if you clicked on the recipe link, you’re probably wondering why the heck I would make a Thanksgiving dish during the summer. No, I’m not yet getting ready for Thanksgiving, but I did tease my former Buddhist district leaders about it. When we used to have our own local dinner, now and then during the year, I would tell them, “It’s never to early to start planning Thanksgiving!” Of course, in July, that got me some funny looks–but, see, these folks were originally from Taiwan. I forget that sometimes, not everyone gets our absurd American humor.
Since I was given the squash, I just wanted to treat it right. But as you read this post, remember that not everything in the HeatCageKitchen is perfectly symmetrical. This isn’t The Food Network! But in between cooking for the week and using it up, I think I did pretty good.
First thing I did was make my weekly breakfast quiche in the slow cooker, and then turkey thighs and a small pork roast. I had the brilliant realization that although I was preparing them differently, they could both go into the toaster oven at the same time. The thighs had some sage compound butter on them, and the pork roast had olive oil and a salt rub.
The setup.
They both went in at 400F for an hour and 15 minutes, and came out delicious:
Lunch!
And, of course, the chef”s privilege, the roast turkey skin:
There is, honestly, nothing better.
Pull it off with two forks, and let it drain and cool for a bit on paper towels. Then, enjoy the crispiest, tastiest thing you will ever experience. This works for roast chicken too, and is best with olive oil and salt/pepper or other dry spices. I introduced AC to this a while back and she was instantly a fan. Caveat: you will have to do this when the turkey or chicken comes right out of the oven. Don’t let it sit too long, or put it in the fridge; the crispness will be forever lost.
Once I got the meats cut and packaged for the fridge, I got started this tasty superfood treat.
Quinoa Pie with Butternut Squash is a good thing to have in case one of your holiday dinner guests brings a friend and says suddenly, “Oh, he/she’s vegetarian.” Oh, bleep, now what do you do? Well, if you have this already made, with a few other nice little side dishes, it won’t be a problem. But if the non-veg folks get wind of it, it might not last, so make plenty if you’re having a crowd. (It helps to ask in advance, but even then, you never know.)
The setup.
Those paltry looking sage leaves are the last from the garden. I don’t know if it’s because I planted it with the oregano, or what–but the darn thing is almost gone. That is what I could salvage from what’s left; I was going to give Neighbor E a big bunch. It was thriving and over-producing not long ago. Maybe it was too much water, or the heat, but it looks like I’ll be either buying another plant or starting seeds soon. I like sage for poultry, though, despite the stinky-feet smell of the live plant.
Also, this recipe is supposed to be vegetarian, but I was just in a hurry and used chicken bullion cubes instead of vegetable stock. I’ll show you a cheat with it shortly. Note that there is real cheese in it. If you wanted to make it vegan, you’d have to use some of that god-awful fake-me-out vegan stuff, which is probably made with soy. YUCK. You ruin it, you eat it!
So let’s make it.
First, the sage–I rinsed it, pulled the stems off 18 of them, dried them and set them aside:
Normal sage leaves do not look this skimpy.
Then the rest were rinsed and dried for the finely chopped stuff:
Still not sure what happened.
Oh, and here’s an Amy tip for you: rubber anti-slip rug backing, cut into small pieces, keeps your cutting board from sliding all over the kitchen while you chop:
I don’t know why I never shared this one before. MUCH safer than having your cutting board slip around!
Chop off the ends, and it will sit upright on the cutting board while you peel it.
I actually have the vertical vegetable peeler, but for odd things like this, I prefer the horizontal bladed model:
And this is why I say nothing is symmetrical in the HeatCagekitchen. I was supposed to cut rings for the bottom of the plate, but instead, cut it sort of wrong. However, the inside is similar to spaghetti squash, and you just scrape out all the seeds and stringy parts:
And then I manufactured the rings:
Oh, don’t ask. . . .
Then you chop up the rest of it in little quarter-inch dice:
Tah-dah! Got there in the end.
Top with a half-dozen sage leaves and a bit of oil, and roast. I roasted them in the toaster oven, and honestly, it all came out just fine:
Once it’s finished, just set it aside to cool. Switching gears, it’s time to get the rest of this recipe going–the quinoa part.
Now, I used chicken stock, because I don’t care if it’s vegetarian; I’m just messing around with it anyway. I don’t have any veg bullion cubes (and I don’t know if they exist) but I’ll show you a trick I learned from Nigella Lawson: just make the broth from the bullion. This recipe calls for 2 cups, so I crumbled two cubes into a measuring cup:
Added some very hot water:
Stirred it and let it melt the bullion:
And you’re there.
So, chopped onion:
Deploy the garlic doo-dad and chop it:
And finely chop the rest of the fresh sage:
First into the pot is some oil, on medium heat, to cook the chopped onion and garlic.
Rinse your quinoa well:
Always rinse to get rid of the powdery residue.
Then add the broth or stock to the pot, and the quinoa:
If you’re not familiar with quinoa, this is the important part: keep an eye on it. It’ll take about 15 minutes to cook and absorb all the water. If you’re not careful, it will burn on the bottom of the pot. I know, I’ve done it. What you’re looking for is for it to be just a tiny bit liquid, but all of the water absorbed:
Like that. Not soupy, not dry.
Take it off the heat (the recipe suggests putting it into a bowl, but why dirty another dish here?) Add in the chopped sage, the 3 tablespoons of Parm cheese, and the roasted diced squash into the quinoa, along with salt and pepper, and mix well.
Now it just comes together. If you’ve ever made a Pineapple Upside-Down cake, this will make sense to you. Place the butternut squash rings at the bottom of a greased 9-inch pie plate, and put the prettier sage leaves inside them:
There were actually supposed to be only five rings, but I made it six! I went to Tulane at night; I can’t count.
Now carefully add the quinoa mixture on top of the pie:
And pack it down as firmly as you can. Remember, the only binder is a small amount of Parm cheese:
I should have used a different utensil to pack this down, like stainless steel, and wide.
This isn’t the first time I’ve made this dish, but the last couple of times, it sort of fell apart on me. Even though I packed it down, it still came apart, although not like the last time. More pressure next time around.
Now it’s time to bake it–20 minutes at 375. If you’re like me, you turned off that darn oven for a while. The countertop oven re-heats quickly, so it wasn’t a problem. Let it cool for a bit, What comes out looks like this when you invert it:
Ain’t that nice?
Unfortunately, the pie did not fall out of the plate like it should have. Since it’s not Thanksgiving, I don’t care. I just sliced it like any other pie and had me a slice. I also brought some to the HeatCageKitchen taste-testers, Neighbor E and Neighbor R.
See? I didn’t pack it down enough, and it crumbles apart a little.
So, what did it taste like? Because I used the chicken bullion and there was Parm cheese, it was a bit saltier than I expected–my bad. Next time, veg broth or something else not as salty.
Neighbor E feels like it could be a stuffing/dressing, served as a side dish with turkey with Thanksgiving dinner. Never thought of that, but he’s right–it would go well with turkey as well as without. Maybe serving it in muffin form to make it easier, eliminating the squash rings for decor, and pressing sage leaves on top? It’s an idea.
Neighbor R also enjoyed it, and when I told her what E said, she smiled and said, “it does kind of taste like stuffing!” Plus, she hasn’t had squash in a while so it was a nice treat for her. (JK said he doesn’t like squash at all, but I could get him to try one bite of it, if he were here.)
However you make it, or whenever, Quinoa Pie with Butternut Squash is a tasty dish for carnivores and vegetarians alike. Agreed, it’s a little more work than the things I usually make, but one taste will tell you it’s totally worth it. For a Sunday dinner, you could make it the night before and just re-heat it to serve it warm, or serve it at room temperature. And it’s a back-pocket recipe for the occasion where you need a tasty, filling vegetarian dish that won’t leave the veggies feel unloved. (I’ve uploaded the printable PDF to the Recipes Page if you’re thinking about dinner for next weekend.)
Enjoy!
Good afternoon, Dear Readers from everywhere:
I just realized that Valentine’s Day is this weekend, and that I should drop in and talk about it just a bit. But first. . . .
There are some changes coming to this humble blog, and a big thanks to friend of the blog AK and another one of our writer friends, whom we know on Facebook, but I haven’t met in person. I don’t know if JM reads this blog regularly, but I know she has once, for sure. I’ve got a Facebook page set up just for HeatCageKitchen, as well as other social media accounts. I’ll tell more once I get it all done. The blog is growing up.
Last week was the open house for the Drs. Davis at Woodlands Wellness and Cosmetic Center. Much as I enjoyed it last year, this year I didn’t go. BUT–they posted pictures on Facebook, and once again had an appropriate show-stopper of a cake:
A good time was had by all, and I’m glad, even if I didn’t go. But I’m sure I’ll be visiting again one of these days for blood testing.
In other news. . . .
This isn’t really food related, but it might have been. When I say a cat is a cat is a cat, I’m not kidding. This wily cheetah decided that the back of a Jeep was a great place to hang with the humans recently. Honestly, it’s no different than when Catmandu and Kismet used to hop up on the back of my futon and park it there for a while. Cheetahs, as I understand from comments on the Daily Mail site and Facebook, are much friendlier to humans than other species of big cats. But as Big Cat Rescue will tell you, approaching big cats is never a good idea–and anyone caught petting one at their Tampa, FL facility is escorted out immediately, including staff. If you have a kitty cat that has ever turned on you while you were petting it or scratching it behind the ears. . .imagine the force behind a paw-swat from a 500-pound Siberian tiger. It can, as they say on FB, “escalate quickly.” ‘Nuff said. But this time, it turned out fine, and the short video is pretty amusing. Because. . .that’s a cat for you.
Now back to Valentine’s Day. Or as my brother called it yesterday, “women taking advantage of men” day. Oh, well.
If you’re looking for advice on romancing, proposing, or how to ask out someone you fancy, that’s someone else’s blog. This blog is for the day you decide to cook for that someone special, you already are going to cook for them, and you’re looking for something special for your date. You’re on your own on the romancing/proposing part, so search through WordPress for that kind of advice blog.
Do you have plans for Sunday? Are you going to hang out at home and watch a good DVD or two with your sweetie, or risk your life and head to a restaurant? I can hear it now: “Oh, Amy–what’s wrong with that?” Even Waffle House serves steaks and takes reservations on Valentine’s Day–and in some more rural areas, that’s the best and only–restaurant in town. (NOTE: I am not disrespecting Waffle House by any means.)
I’m not going to deny that it’s something special to go out for Valentine’s Day. But hear me out–when I was an administrative assistant, I was required to “go out with the bosses” for Administrative Professional’s Day. I really didn’t want to do this (particularly at an insurance company I worked for, where they took us to McCormick & Schmick in the Galleria and didn’t give us a choice) because it was a reminder that I was still in the steno pool. But at Boeing, that wasn’t always a bad thing. My Boeing supervisors were frequently busy, so we didn’t always go on that Wednesday–and that was a good thing. Why? Because you’re elbow-to-elbow with everyone *else* who’s doing the same thing; service is going to be slower, too. The last time, I had to request that Monday, because the next day, I was getting on a plane to go somewhere, and I wouldn’t be in town for AP Day. (I got to choose the restaurant that year.) Another time, we went two weeks later. Know what? We nearly had the whole place to ourselves! We could chat without yelling, and the service was better.
Want proof? This article from The Kitchn verifies what I just told you. Like retail stores on Black Friday, nobody *wants* to work that holiday, so you may get pinch-hitters who aren’t as experienced. And you’ll be elbow-to-elbow in a crowded restaurant on that one day a year when things could go wrong for you. Just something to consider if this is a really special date.
Once again, Starbucks is at it again with the #StarbucksDate. Create a special .GIF file (similar to an e-card, they’re all the rage now) to send to someone you’d like to meet up with (it could be your best friend, your elderly neighbor like Neighbor R, your brother/sister, or, heaven help you, the GER) and make a date to meet them at the Starbucks on your street for one of the new chocolate drinks they have this week, through Sunday. (They’d like you to put it on social media with #StarbucksDate, too.)
You know, I probably shouldn’t say “Starbucks on your street.” We have several in my neighborhood, including one two blocks from my front door. But I have a friend in semi-rural Louisiana who is about 20 miles from the closest Starbucks. I’m sure he’s not the only one.
This year’s offerings are three new seasonal chocolate-infused drinks:
And because I couldn’t wait, I personally sampled the Mocha Chocolate Latte this morning. Highly recommended. Unlike the famed Pumpkin Spice Latte, this was very good and not overly sweet. If your honey doesn’t drink coffee, there is the Molten Hot chocolate option as well as other dessert options. But remember, Starbucks has their “signature” hot chocolate all year long. Yes, they really do–it’s just that this particular variety is a “seasonal offering” for Valentine’s Day.
I am actually planning to take myself out for a #StarbucksDate. I’ve got a couple of books to read, (one by master copywriter Bob Bly, his newest book of great witticisms) and that might just be the place to do it. I’d like to have another Mocha Chocolate Latte, then get brewed decaf coffee (and free refills in my stainless steel travel mug) until I’m sick of coffee, or I finish the books. They’re not long books, but. . .there are less distractions in Starbucks than at home.
What if you’re going to camp in with your honey?
I’ve got some recipes posted on the Recipe Page, and there are others scattered throughout the blog; a search will help you find them. (The Sweet Potato Supper is a good one, and quite simple.) Then again, websites like The Food Network, MarthaStewart.com, AllRecipes.com, and TheKitchn are great places to start if you don’t find anything listed here. Really–the culinary world is at your fingertips, and a quick search will show you that.
Looking for a special treat? Found on The Pioneer Woman’s Facebook feed this week, these Chocolate Sugar Cookie Hearts are an easy treat, especially if you have kids.
Source: The Pioneer Woman website (note: NOT gluten free!)
These are really easy, because there’s no rolling out the dough–you bake it as a sheet cake, then cut them from the baked cake. Frost them, put some sprinkles on top, and you’re ready for your honey. NOTE: keep this recipe in your back pocket for other occasions, cut them in squares, rounds or other shapes, and you can frost them like cupcakes and use other appropriate colors and designs for, say, a birthday, graduation, or something else like St. Patrick’s Day (which happens in about a month.) Heck, your dog’s birthday, just don’t feed them to the dog. But for now, they’re for your Valentine.
Now, if these cookies aren’t your thing, there are a couple of things in the HeatCageKitchen archives that are delicious and gluten-free, including my all-time favorite, YeastFreeBrownies (I just uploaded it.) The recipe is no longer available on Dr. Hotze’s site, but I’ve got the PDF file for you on the Recipes Page.
Another good choice is last year’s Chocolate Hazelnut Cupcakes. First, I re-blogged a post from GF and Me last year, and then I made it myself. Of course, mine didn’t come out as pretty as Brenda’s, but they sure were good–even the fussy GER said so. The trick is finding hazelnut flour, or buying the hazelnuts, roasting and skinning them yourself, then grinding them up really good in the food processor–but not so far that you get a paste.
Click around on Brenda’s GF and Me site and you’ll find lots more delicious food and desserts for Valentine’s Day.
If you have more time to prep, I highly recommend the sugarless, Crock-Pot made Chocolate Fudge Custard I talked about last summer. You have to make it a day or two in advance, but it’s quite tasty and easy to make.
You didn’t forget your waffle iron already, did you? If Santa brought you a waffle maker (or the Cuisinart Griddler with the waffle maker plates, like mine) consider waffle brownies. If you haven’t read that previous post I linked to, please do, and you’ll learn more about waffling. You’ll also find this recipe in the post that I made and reviewed. However, if gluten-free isn’t your thing, brownies from a box–yes, like Duncan Hines or Jiffy brand–can be made in the waffle maker, fast and easy. You can also use boxed chocolate cake mix. If you’re thinking about a waffle maker, Bed, Bath and Beyond also (still) has the Cuisinart Griddler bundle package, and if you have a coveted 20% off coupon, use it.
Still another optioin–a bit healthier than most–comes from none other than Graze.com, this dual-layered Chocolate Strawberry Smoothie might be just the ticket. It has a few steps, so make sure you read the recipe before proceeding.
What to make for dinner for the two of you? There’s a myriad of options available, just pick one–but don’t overthink this or make it too complicated. Of course, if you’re like me, you’ll probably *want* to try something really fancy, complicated, and extremely gourmet. Foodies are like that. But if you’re a fan of the easy, make dessert early, maybe the day before (especially the custard) and consider Nigella Lawson’s Flash Fried Steak with White Bean Mash. I’ve written about this delicious white bean mash before, it’s one of my absolute favorites, and I even made it Monday for AC with mild Italian sausages from HEB. (I called it “Bangers & Mash,” which is actually sausage and mashed potatoes in the UK.) She loved it too, and will probably start looking for cannellini beans next grocery trip. Add a tasty salad like we did, and you’ll be all set. Wine? Your choice, but make it a good one, if you do.
One thing I started doing with the white bean mash is grating the lemon zest first, then grate in the garlic with your Microplane Zester. The garlic is more evenly distributed, spreading the flavor throughout the mash.
And you can say that you’re inviting him/her over for a steak dinner–it’s just not filet mignon, that’s all. (No, I’ve never cooked that one, for myself or anyone else.) And why not? If you’re cooking steak, say so! (Unless he or she is vegetarian. . .then you’ve got some extra work to do.)
Here’s the thing about Valentine’s Day: if you and your partner get along fabulously and enjoy each other’s company all year around, going all-out on Valentine’s Day is probably not needed–a nice dinner at home with a nice bottle of wine, a small, inexpensive gift, whatever you like. But if one or the other isn’t such a great partner all year long, but spends a lot of money on flowers, candy, jewelry, dinner out, etc., on Valentine’s Day. . .it’s money wasted. Be kind to each other, and, I hate to say it, but if things are just not working out well, you’re discovering you’re mis-matched, or you just don’t get along after the “honeymoon phase” is past, it might be time to reconsider the relationship. (Or, in my case, file a restraining order, ha, ha. Yes, I’ve had that kind of luck.) It takes two to tango, and usually, neither is totally innocent, but if you’re wondering why you’re in this relationship, maybe Valentine’s Day will be awkward. Better to be alone on V-D than stuck with someone you don’t want to be with–ask me, I know. (No, not the GER.) “Better off as friends” is not a bad thing, if that’s the case.
I’m not telling you to break up with your significant other on Valentine’s Day, (that happens occasionally) but if that’s where it’s headed, or things have significantly changed. . .take some time to think and consider. Next year things could be completely different–you could be single and unattached, you could be with someone better, or you and your Significant Other will have a better relationship by then.
I know, Valentine’s Day, like Christmas, is merchandised to death in the US, but it doesn’t have to bully you (or your partner) into spending too much money.
Again, I’m not a relationship author–but I speak from experience on being in bad relationships. I’d rather be by myself on Valentine’s Day than stuck with someone who let their “good face” down and I discover that I can’t stand. The longest relationship I ever had with a male was. . .Catmandu, the Russian Blue. (RIP.)
And if you’re single and alone on Valentine’s Day–remember, you too could be stuck with someone you wish would just go away forever. If that’s the case, and you can, take some time and take yourself out for a #Starbucksdate. Better yet, use the .GIF creator and send it to one of your *real* friends for a #StarbucksDate and get something chocolate on Sunday. It’s OK to be single and unattached on Valentine’s Day, I promise.
You might be making these cookies or something else for someone next year, so be ready.
Enjoy!
Happy New Year, Dear Readers!
Did Santa bring you everything you wanted? Yes? Good–that means he liked the cookies. No? You were a little too naughty last year. Change that, and learn to bake. Me, well, Santa knows I can bake, so he’s always nice to me, no matter how naughty.
Did you ask Santa for a waffle maker? (Sorry, I couldn’t resist.)
Of course, in Houston, it was 80F Christmas Day. I turned on the AC. Good thing I didn’t need the big oven. Because nothing says “Christmas” like ice cold watermelon chunks. It was roast chicken, sweet potatoes and yeast-free brownies this year. Nothing special.
At the last minute, I decided not to bake a pan of Nicole’s gluten-free Cranberry Bliss Bars. I did manage to get one of them at Starbucks, though. . .maybe another time. At least I know I can bake them for my birthday or another time if I really want them, right?
If you’re thinking about a new diet this year (and who isn’t?) this article in The Times of India discusses new diet trends for 2016. And. . .I think I’ll pass. I don’t care if it does make me “out of step,” I am NOT eating seaweed and bugs unless I’m in an emergency situation, or on a TV show like Survivor. I’ll stick with “last year’s fashion,” low-carb, somewhat paleo, wheat free, gluten-free and as close to natural as I can get with the occasional chocolate bit thrown in.
If you like Tex-Mex, your new year diet can be the Taco Cleanse. OK, honestly, it’s kind of tongue-in-cheek, but it’s a book of vegan taco recipes, including tortillas, which may contain flour, corn and other high-carb stuff. Blonde celebrity Jennifer Aniston is all over this book, so you know it’s a winner, right? Yes, it’s a real thing, and comments like these make me actually want to buy the book for the sheer humor involved:
Many people don’t know that pictures of tacos can also be detoxifying to your body. From the moment I got this book I could instantly feel the leftover organic dinosaur kale in my body start to be pushed out to make room for tacos. The taco cleanse isn’t just a diet, it’s a way of life. If you have a dream board, put a picture of a taco on it, order this book, make a taco, and revel in a fulfilled dream.
Diet humor in a cookbook. Who’d-a thunk it?
Don’t forget about the yeast-free diet. Dr. Hotze’s people are doing Yeast Free With Me again this year. I may have to do yeast-free again soon (goodbye whole milk in coffee!) But I’ve written about it before, so if you want to try yeast free, you’ve got plenty of information available.
I did, on Christmas Eve, go to Academy Sports & Outdoors and found a kettlebell with a DVD by GoFit. I got the 15-pound model, and while I’ve only watched the DVD, I have been slinging it around using different routines I find on Pinterest to get used to using it. No bikini yet, and it hasn’t been every single day, but I did start my first workout with it on Christmas Eve–by walking around Academy looking for socks and other things I needed for 20 minutes. By the time I got to the register, I was panting, so that was my first “workout” with it. I did start slinging it around on Christmas Day, and have been using it most days ever since. I’ve seen a bit of muscle definition, and a couple of new little muscles showing. I was so sore I couldn’t move after my first set of Goblet Squats, but I’m getting used to the different muscles being activated. When I get better at it, I’ll start using the DVD.
The next big merchandising holiday is, of course, Valentine’s Day. I have seen Valentine’s Day things in Wal-Mart and one of the fabric stores (I think it was JoAnn’s on Bay Area.) Both stores were setting out V-D stock while the holiday decorations were being sold. Weird.
And if you are a New Orlenian (expat or living at home), you’ll notice king cakes coming out. Bakeries in Houston produce them, but they’re more like coffee cakes decorated in green, gold and purple, with the plastic baby not baked in the cake, as it should be, but taped to the cake board. WHAT?? (Liability issues.) Well, anyway, the ones here are not as good as the ones in New Orleans, sorry. And the mix stuff you get in Cost Plus World Market may be passable, but it’s not the real thing.
It’s Mardi Gras Time!
But bakeries like Randazzo’s and Haydel’s will ship them to you nationwide, all year long, no kidding. (Cream-cheese filled with blueberry or strawberry filling is a personal favorite, but I haven’t had any in many years.)
This post is about another New Orleans favorite that seems to have evaporated. But more on that later.
Speaking of Valentine’s Day. . .OK, remember a couple of years ago when Twinkies came back, and there was a lot of speculation about what the new owners were going to do with the Hostess line of treats? They’ve brought back the original Twinkies and treats, but have also added to the repertoire, partly thanks to their newly streamlined manufacturing practices.
A couple of months ago, there was Pumpkin Spice Twinkies. Well, they’re at it again–now Hostess has two new limited edition flavors for Valentine’s Day. Ladies and gentlemen, those who know me recognize that I believe the ultimate dessert combo is chocolate with raspberry. Well, I’m in big trouble:
I am sunk if I find these. Gluten-free doesn’t even figure in here.
Yes, that’s right–dark chocolate and raspberry. Amy’s ultimate dessert combination. Here’s a close up:
I really don’t like pink but how am I going to keep my paws off these?
And they’re dolled up to show the one you love. . .your love. Raspberry not your thing? There’s also chocolate and strawberry, which may also need to be sampled in the HeatCageKitchen:
If the chocolate raspberry wasn’t enough to get your blood sugar spiking.
I first had the chocolate and raspberry combo sometime in the early 90’s in the form of flavored coffee. I think that’s when I discovered Orleans Coffee Exchange, which was in the French Quarter at the time. One of these days, I’m going to order more of their delicious decaf flavored coffees, including Chocolate Raspberry, of course. (If I win the PowerBall this week, I’ll order 5 pounds of each.) Naturally, not everyone sees it that way–I made the mistake of giving my parents a pound of Chocolate Raspberry coffee for Christmas one year, and I never heard the end of it. My dad complained for months: “It took three days to get that taste out of the pot!” Obviously, I never did that again.
But if your one and only (or one of a few) brings you some of these limited-edition sweet things, you KNOW it’s for real. (Let’s hope the GER doesn’t get a wild idea and drop some of these off at my door.)
Oh, and I received the February issue of Martha Stewart Living last week. Guess what? Six chocolate cake recipes for V-D, one gluten-free, and one. . .chocolate raspberry cake. No kidding. That one may be made soon for testing.
Anyway, you can read more about the new limited edition Hostess Cupcakes here on Delish.com. (Try not to drool on your keyboard.)
Now, remember the fury that surrounded the Twinkie’s absence and return? People selling them on eBay for hundreds of dollars, just a couple of months before they came back? New Orlenians have been subjected to a similar torment, but this one has lasted a lot longer than a few months. There aren’t any pies on eBay, but if you type in “Hubig Pie” in the search box, it shows two pictures for sale and a beaded necklace with a number of New Orleans food icons on it.
If you’ve ever visited New Orleans, you likely saw (and maybe tasted) a Hubig’s Pie. They were sold at convenience stores all over the metro NOLA area, and they were just. . .always there.
Just like this. (Source: WVUE New Orleans)
I had a few when I was a kid, but knowing they were, shall we say, “not a health food,” kept me from eating one too often (not to mention frequently not having an extra 60 or so cents to spare for one–how long has that been?) I preferred chocolate, apple, cherry, and occasionally lemon, peach or pineapple. Really, it was whatever was available at the convenience store you were visiting at the time.
Yum. Is that chocolate?
They also offered seasonal flavors like coconut, sweet potato (no thanks), and at one time also made and sold whole pies. But like a lot of things, Hubig’s Pies are what locals will call “real New Orleans.” They just are. They’re just there.
An original Hubig Pie. (Source: Facebook)
Until one day, they weren’t.
A lot of people don’t know that the pie company actually started in Fort Worth, Texas, in 1922 by a man named Simon Hubig, a WWI vet who emigrated from Spain to the US. Yeup–Texas. (Source: Wikipedia.) There were actually nine locations, and the New Orleans location was the only one to stay open during the Great Depression, since it was the only profitable bakery of the lot. It stayed in the original location until. . . .
The sign in front of the original bakery on Dauphine Street.
The filled, fold-over pies were fried, then coated with a glaze that made the crust a little extra sweet and gave it a light crunch when you bit into it. There were a number of flavors, including apple, cherry, lemon, peach, chocolate (with a curd-style filling), pineapple, and a few others. They were a part of the landscape, like a view of the Lakefront.
And if you snickered when you read “the Lakefront,” I know you’re from New Orleans. (Please keep those details to yourself.) Anyway, this is what emerged when you opened the waxy wrapper:
The perfect Hubig’s Pie. (Source: WVUE New Orleans website)
First, Hurricane Katrina knocked them out in 2005. From Wikipedia:
When the city of New Orleans was struck by Hurricane Katrina in August 2005, the bakery’s ventilation system, an exterior wall, and the roof were damaged. Production of Hubig’s pies was halted and did not start again until more than four months later, January 4, 2006, after the neighborhood had clean water, reliable electricity, and sufficient gas pressure. Hubig’s pies increased slightly in cost after the storm, and the variety of flavors offered changed. About 30,000 hand-sized pies were made a day to be delivered on the next day.
And New Orleans was happy again. Until July 27, 2012, in the early morning hours, when a fire completely destroyed the factory.
Source: WVUE New Orleans website
And, to date, Hubig’s Pies are no more. A new location has been acquired, but. . .that’s it. Nothing more. And New Orlenians are sad. Twinkies? PFFT–Hubig’s Pies are more important.
What’s happened since then? Well. . .not much. Hubig’s Pies are still a mystery, and a memory.
They say they will rebuild. They keep saying it, too. In October of 2012, the owners met with Mayor Mitch Landrieu, and posted it on Facebook:
Hubig’s Owners with the Mayor. (Source: Hubig’s Facebook page)
The owners have settled on a new place, and received approval from the New Orleans City Council, but there have been. . .delays.
There are two “official” Facebook pages for Hubig’s. Neither have been updated in well over 2 years. I’ve attempted to contact the owners of both pages, to no avail. Nobody responded to my private messages. (Not like I’m Hoda Kotb, though.) The company’s website is a blank page as well.
A recent article in The New Orleans Advocate quoted the last factory manager, Drew Ramsey, as saying he “has no good answer” for when the pies will be made again. They have no idea, despite the new location they found, because they just can’t get all the gears together yet.
I asked an unnamed friend of this blog if he’d heard anything–he hears stuff and knows people, you see–and he has a friend of a friend who knows stuff about the Hubig’s folks. What he’s heard through the grapevine is that the Hubig’s team is now looking for the manufacturing equipment they need to get the pies rolling again, but are having difficulty finding exactly what they need. That, too, is understandable, since it will likely be custom-built equipment for the new facility which hasn’t been built yet. So fans cross their fingers, wish for a Hubig’s, and patiently. . .wait.
Honestly, in my experience, everything takes a lot longer in Louisiana. Always.
Additionally, the article states:
Tangling things further is an ongoing lawsuit filed in late 2012 by Hubig’s against the supplier of its plant’s fire suppression system, alleging that the system failed to protect its facility. While that suit continues, Ramsey said, options to dissolve and reform the brand are off the table.
I hope that if and when they do come back, they don’t mess with anything like the new Hostess folks didn’t. New Orlenians will absolutely HOWL. Guaranteed.
Remember back when the Twinkies went away, and suddenly there were similar products being produced? Recipes and pans were also available to make your own DIY Twinkie-style cakes at home. You know. . .that option is available, too.
Hubig’s Pies are what we now call “hand pies.” I’ve seen them in Martha Stewart Living on occasion, but have not made them myself. According to this article, they’re becoming more of a “thing” nationwide. And you can also find out what restaurants in New Orleans have been making something similar to a Hubig’s, although some are more of a fancier dessert than the absent paper-wrapped confection.
For the DIY crowd, you can easily make your own by getting yourself a pie crimper tool that makes these easy to put together. (This version gives you square hand pies, and for Valentine’s Day, here’s a heart-shaped mini-pie maker.) I have no experience making these. Admittedly, I bought two from my former Avon Lady the last time I had a boyfriend, intending to make either a star-shaped or heart-shaped pie for him. That never happened, he’s gone now, and I eventually gave them to the Salvation Army.
I also found the blog ProbablyBaking and the guy who writes it. He decided to duplicate the Hubig’s Pie (warning: a bit of language) and made apple, lemon, and in a tip to Vietnamese food, Pho. (“Faux Pho?” OK, Dude.) The recipes are also listed, and got blogger and Loyola student Beau Ciolino a write-up in The Times Picayune. (No, I’m not jonesing for the TP to pick up HeatCageKitchen, and sure as heck not waiting for the Houston Chronicle!)
Not interested in DIY? As I detailed in the previous Twinkies post, there are alternatives. I found one this weekend in my local Food Town:
Chocolate? Really? (No, I didn’t.)
From the same company that makes Twinkies duplicates, TastyKake also has similar hand pies. Apparently they’re baked, not fried, but they are about the same size as a Hubig’s. I don’t see Chocolate on their webpage, so maybe it’s a regional flavor, or leftover from the holidays. But they’re available if you’re really missing the Hubig’s. I know, they’re not the same, but they’re something.
People have indeed been missing Hubig’s Pies pies something awful:
T-shirts, anyone?
And there’s also this bikini if you’re daring enough. Babies have been dressed up as Hubig’s pies, as well as. . .bread:
But it hasn’t happened yet.
The original Hubig’s site on Dauphine Street is slated to become. . .condos. Yes, earlier this year, the former Hubig’s site was approved to become fancy condominium development called Bakers’ Row. Because, after all, in a city with a per-capital income of well under $50K a year (US Census estimates of Orleans Parish median household income at $44,874, and per-capita money income at $26,500) New Orleans needs more half-million dollar condos. Because they’ll be snapped right up and occupied in no time, right?
It’s been done before, with the same result–long-term empty real estate. Developers found that out the hard way after Katrina.
So while fans of the fried confections wait patiently for the bureaucratic red tape to be untangled. . .well, there’s nothing to do but wait, if you really want them back. There are alternatives, as I mentioned, including making your own or finding similar versions.
But If Hubig’s Pies were going on sale first thing tomorrow, I might be tempted to go and find me one, like we did with Blue Bell Ice Cream, but it’s been so long since I had one that I’m not sure I’d be interested. (Note that they’re NOT in any way gluten free, adding to my disinterest.) They’re sweet, crunchy and filling, like a good pie should be. . .but it’s a New Orleans thing, like king cake.
OK, let me clarify–REAL king cake, the kind they make in New Orleans, not the tri-colored coffee cake you get here in Houston.
And much like the absence of Blue Bell ice cream on Texas this past summer, I feel your pain. If you’re a reader in New Orleans, and you know someone involved, you’re welcome to forward this post to them. Remember, I’m just a little ol’ blogger in Texas, I’m not Food Babe or The Pioneer Woman, but I’m holding up the flag for you, too.
You know what? I’ve written nearly 3,000 words on sugary snack foods. I think I need some insulin! But never fear, I’m thinking about making my next column not only healthy, but easy. Meantime, if you’ve not been waffling anything, you know there are some healthy things you can waffle. If you haven’t tried it yet, go back and read the first and second blog posts on the subject and give it some thought. I did manage to waffle a pizza last week, from the dough I put in the freezer last year, and it came out great after a bit of fiddly rolling.
So, Happy New Year! Let’s make 2016 a better year for food, clean eating, health and wellness, fitness, and all the other things we resolve for this time of year.
Enjoy!
Happy Sunday, Dear Readers:
I know, I said I wasn’t going to publish again until after January 1, but you know how these things go. This is a shorter post than usual. I am, as always, anxiously awaiting this year’s Doctor Who Christmas Special, The Husbands of River Song. When I found out what the title was, all I could think of was, “she’s had more husbands than me? I thought she was just married to The Doctor.” Well, at least she gets to travel in time and space. I get to drive around Houston occasionally. Mostly in my little knothole.
I also have an idea for another post that I may publish next week about a New Orleans foodie-related mystery that’s been going on for more than 3 years. Heck, my humble blog may get it moving again. More on that later.
Now to answer why I’m posting on a Sunday. This is an EMERGENCY blog post–I have to tell you what Nicole over at Gluten Free on A ShoeString has done.
I’ve written about Nicole before (see this re-blog on Gluten Free Donuts), and I get emails when she publishes. Of course, she’s always baking up delicious things for us gluten-averse folks. If you’re interested in more gluten-free baking, hop on over and follow her blog, for she has lots of tricks up her sleeve to keep your baked goods dreams fulfilled.
Today, she reached the pinnacle of gluten-free re-makes.
Nicole has created a gluten-free version of my personal favorite, Starbucks Cranberry Bliss Bar. Why is this significant? Because. . .Cranberry Bliss Bars are a seasonal treat at Starbucks that are something to LIVE FOR. Seriously. (Unlike the heavy-sugared Pumpkin Spice Latte.) Take a look:
A Cranberry Bliss Bar, picture from the Starbucks website.
This is, of course, not a big treat, but it is big on flavor. One taste and you are a goner.
I first tasted this treat when I was sick, and coming home from the only doctor’s office I knew about near Hobby Airport. (This was a no-questions-asked walk-in clinic that would take non-insurance patients, long before I was going to see Dr. Davis at Woodlands Wellness.) They had an on-site pharmacia for patients, but it was closed that day. Driving my sick self home down I-45, I thought, “now where the heck am I going to get my prescription filled?” And then it dawned on me.
TARGET.
The Baybrook Super Target has a pharmacy AND a Starbucks! So. . .while I waited for my prescription, I got a nice, hot coffee. I was really sick, you see, with yet another painful swollen-gland throat infection (including fever) and I figured I deserved a little something sweet that day. It was that time of the year, and I just pointed to the red and white thing. It was carefully packed in a bag and handed to me as I paid my tab.
I sat in the corner, like the sick cat that I was, slowly sipped my coffee and took a little bite of this heavenly and festive triangle. I had never tasted such a combination, and immediately fell in love with it. I sought out at least one every holiday season (for they are not cheap and the price has nearly doubled this year) but ran into an issue in 2013 when. . .I went gluten free.
I passed on them in 2013, but I did manage one of them last year. Only one. And I may do it this year too, whilst they’re available. But now, I don’t have to worry–because Nicole has figured out how to make them gluten free. (Note: we get them down here in Texas at Starbucks, so I’m sorry they aren’t available everywhere, from what Nicole says.)
Nicole uses something called Better Batter, which I admit I’ve not heard of before (she uses a lot of different and cool stuff that I don’t know about.) However, what I can put my paws on quickly is Bob’s Red Mill 1-to-1 Baking Flour, which has similar ingredients and does include Xanathan gum. (If your local grocer doesn’t carry it, you can also buy it from Amazon.) It’s the flour I used for one of the recent pizza waffle recipes. One caveat Nicole points out is that if your GF flour doesn’t have Xanathan, you’ll need to add half a teaspoon (included in the recipe.)
I think there’s a bag of this flour in my grocery list this week, along with dried cranberries, cream cheese, and white chocolate. Holy Shish Kebab!!
If I make some, there will be some taste-tester deliveries. I doubt that the GER would be interested in something like this–he tends to prefer gas-station dining for some reason. (No, it’s not my cooking. It’s just his idea of convenience cooking.) But if I do manage to make them, I’ll be crowing about it here. Because now that we have a gluten-free work-around, Cranberry Bliss Bars are not just for the holidays anymore.
If you’re one of those people who loves the Cranberry Bliss Bars, now you can make them yourself, and even in gluten-free.
Merry Christmas!!
Hello, Dear Readers:
How was your Thanksgiving? Did you get everything done on time? Did everyone enjoy themselves? Anyone grumble? Most importantly: did you waffle something?
Yesterday a cool front blew through, and we had rain all day, some of it pretty heavy. But in the late afternoon, when it was finally over, we were treated to this:
Never seen a pink-tinged rainbow before. I posted it on Facebook yesterday, and someone said it “indicates protection.” I hope so. (That was nice of him.)
New friend of the blog AC came by last week to chant, and I treated her to some Pizza Waffles and yeast-free microwave chocolate cake. The recipe no longer resides on Dr. Hotze’s website, but I’ve posted it on the Recipes page if anyone wants to make it. AC is going through some similar karma, and I figured she’d enjoy something different. She was planning to come Tuesday but had to postpone until Wednesday, which ended up being better for me. I made the waffle batter on Tuesday, stashed it in the fridge, and just needed to add a splash of milk and stir it again before making them. Once I got the waffle maker heated up, I went to work–I was in the zone! Poured batter in for the first one, then started on the cakes. When the first waffle went into the toaster oven, the second one was poured. Then back to the cakes. Cakes were made one at a time, plated, and brought to the table to cool. Then the pizza was ready, cakes cooled, and we had a delish dinner. I sent her home with not only the two remaining pieces of pizza, but also with some grapefruit salsa I’d made, clothes I was going to donate, a number of plastic containers of various sizes, a small green lunch bag, and some old computer speakers. I carried the big black bag to her car, and it turned out she was given a couple of lamps that day, too! Made out like a bandit, she did, and there’s a little less stuff in here. So it was pretty good for a Wednesday.
You’ll notice the end of most everything “pumpkin,” and the advent of everything “mint,” “peppermint,” or “Christmas flavored.” Seriously, you did notice all the pumpkin stuff now on sale, right? (I was in Cost Plus World Market on Saturday for a bite of chocolate and saw lots of it for 70% off.) Just remember that you can get canned pumpkin in the grocery all year around, if you’re a huge fan of it. Once Christmas is over, if not before, heart-shaped red things will be showing up. . .but let’s not get ahead of ourselves. Starbucks still has them, far as I can tell, until the end of the year. But if you’re still wanting a “pumpkin spice latte,” check out this alternate version I’ve added to the Recipes page. (I haven’t tried it myself, but it looks a lot better than the original.) It came to me in a recent Graze box (because I had a few discounts to use up) and I intended to add it earlier but forgot. Really, this one you can have in May if you like–and no chemical ingredients, so go for it. Here’s an alternate yeast-free PSL version from Dr. Hotze’s Vitamin Shop website, if you’re really into the PSL. (I told you what happened when I tried the real thing at Starbucks, because I had a coupon for it.)
If you haven’t tried Graze yet, use the promo code AMYO2RN78. You get your first and fifth Graze box free, and you’ll get your own promo code to pass along to your friends–which leads to discounts and more free boxes later.
You can also send a Graze box as a last-minute Christmas gift, too–but hurry.
Do you like Crisco? Do you know the history of it? Fellow copywriter Steve Maurer wrote this column a while back for his own website, but I’m finally remembering to reference it here. The article is actually about content marketing (intended for companies interested in using him to write for them) but he adds in some very interesting historical information about. . .Crisco. Yes Crisco vegetable shortening, the bastion of Southern biscuits and church suppers all over America. Bet you didn’t know the story started out with candles, did you? It’s not a long read, but if you’re a fan of the stuff, you might find it interesting–and he ties in the content marketing part very well.
How was MY Thanksgiving? Well. . . .
It was kind of quiet here–the GER sort of “missed” a number of emails on the subject. I called him the night before, and he said, “Oh, I guess I forgot. I’m going to eat with Kyle and his mama.” Needless to say, I didn’t bother baking that pecan pie with the chocolate crust. I returned the pecans and one or two other unneeded supplies to HEB and that was the end of it. . .and the end of his holiday dinner invitations, darnit.
Fortunately, I had a sympathetic friend who was all kinds of nice about it. However, that friend is in Louisiana, so an hours-long drive wasn’t an option, particularly since this friend had to go to work on Black Friday. Early.
I did, however, bake plenty of the gluten free (and vegan) cornbread that’s on the Recipes page (page 53 of Babycakes). I only made one loaf at a time, and enjoyed the heck out of it. (Not all at once, of course.) I actually considered waffling some of the batter, but never got around to it. I have plenty of corn flour, so it won’t be a problem to make more. I was planning to bake the Babycakes cornbread and the Martha Stewart recipe that nobody ever turns down. Well, the GER turned me down, so I never made any. All that vegan, gluten-free deliciousness was MINE.
One thing I did do was brine and roast turkey thighs. The new Sur la Table in Baybrook Mall had a grand opening, where I asked them to sharpen my big, heavy and dangerous kitchen knife. While I was there, I picked up some turkey brine, which was on sale for Thanksgiving. I also found the Prepara Roasting Laurel on sale, and got one intending to cook several thighs.
![IMG_2524[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2015/12/img_25241.jpg?resize=640%2C853)
I saw it in the catalog and thought it was pretty neat. It’s just silicone, and you can shape it to hold stuff up, or in place, like stuffed bell peppers. It works in anything, up to 500F. I bought it not only for Thanksgiving and possibly Christmas, but also to put under whole roasts and things in the Crock Pot. Neat, huh? I got it on sale, and it went right into the dishwasher and came out clean. Highly recommended if you do that kind of thing, and even at the full price of $20, it’s still a well-priced item. I just might finally try roasting a chicken in the Crock Pot to make it come out like a rotisserie chicken from HEB.
But since I only cooked four turkey thighs, I used it anyway, and they came out perfectly roasted and tasty.
![IMG_2525[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2015/12/img_25251.jpg?resize=300%2C225)
![IMG_2526[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2015/12/img_25261.jpg?resize=300%2C225)
Roasted them at 350F for an hour, and it was just what I wanted. In addition to cornbread, I made some Cranberry Ginger Relish and of course, roasted sweet potato french fries. I was considering making this interesting dish with acorn squash (it’s also in Clean Slate) but I knew what kind of look I would get from you-know-who, so I never bought the ingredients. I didn’t even make dessert, because I just didn’t feel like messing with anything else. Christmas will likely be a Lemon Chicken, one of my favorite Martha Stewart recipes from years ago. The first time I made it my parents were coming to Houston to see me and my then-spouse. My mother’s comment was that it was quite salty; but I like it, so I marinate it the full two days. In the magazine there were other accompanying recipes, like lemon-roasted potatoes, as well. Since I only got two Meyer lemons off my tree this year, I’ll stick with the chicken.
Now. . .look out!! Christmas is coming!! And that means. . .parties. Office parties, church parties, friend parties, cocktail parties. . .and you’re likely to be on the hook for bringing something, right? OK, I’ve got you covered.
Make hummus. Seriously. Quick, easy, and tasty.
Now, hummus is one of those things that not many people knew about or made, but it’s kind of always been around, and gaining popularity for a few years. Me, I’ve only started eating it in the last few years, after I found this hummus recipe in Real Simple magazine. (A PDF copy is also available on the Recipes page.) I make it quite often, and also made the same recipe when I made Waffled Falafel (instead of the hummus recipe that came with it.)
I can’t find the article from the Wall Street Journal that discussed turning tobacco farmers into chickpea farmers, but with hummus growing in popularity, more chickpeas (aka garbanzo beans) need to be grown. One older gentleman who farmed tobacco his whole life had no idea what chickpeas were, much less what they tasted like or why he should switch. Once offered some hummus and other items with chickpeas, he was convinced.
Now back to hummus. What is it, actually?
Hummus is a nice thick dip made with chickpeas, olive oil, a bit of garlic, salt, and something called tahini. If you’ve never tried it, tahini is simply ground sesame seeds, turned into a paste, much like peanuts turned into peanut butter. (You want the kind that is nothing but ground sesame seeds; Trader Joe’s has one that has wheat flour in it as a thickener.)
There are many brands of tahini, both domestic and imported. Kroger’s Simple Truth has some that’s actually made in Israel, no kidding. But this is a different brand I found, also made in the US, with just sesame seeds:
This is what you look for, no matter which brand you buy:
Despite the font on the bottle, this hummus is actually made in Texas:
Unfortunately, I didn’t notice the additives until I got home. This also came from Kroger, but from the international section, where you may have to look to find it in your town.
Admittedly, it was a bit odd, but I’m remembering to read labels, too.
Tahini tends to be on the expensive side, but you will only use a small amount when you make hummus. Any more than a tablespoon or two, and it will be too strong.
The easiest and quickest way to go is to use canned chickpeas. At the HEB in Friendswood, I think these run about 72¢ a can.
Goya, the national brand, might run $1 or so per can. Your choice.
However, if you’re like LK’s sister, and you want no canned foods, you can always get some dried chickpeas and cook them overnight in the crock pot.
Dried chickpeans. Do you pass these up in the grocery? Now you don’t have to.
Dried chickpeas are usually with the rest of the dried beans, although I’ve never seen them in bulk bins like pinto beans are here in Texas. But bagged up like this, a pound will usually run anywhere from about 88¢ to maybe $1.25 (but that’s here in Houston, too.) But the organic chickpeas from Arrowhead Mills on the right were about $5.15 in Erma’s Nutrition Center, but that’s because they’re organic and all that. I didn’t buy them to make hummus with, though–I bought them to sprout and plant in the HeatCageKitchen Garden, which I haven’t done just yet.
Chickpeas are pretty darn good on their own (like in Waffled Falafel) but they’re also great mixed in salads, or other cooked dishes. My favorite frozen veg blend from HEB has, among other things, cooked chickpeas. It’s just frozen veg, no sauce or seasonings.
If you go the dried bean route, you just put them in your Crock Pot, cover them with water to an inch or so over the top, put the lid on, plug it in, turn it on low, and leave it alone. Overnight worked for me, but of course, daytime cooking works as well. (Note that with the Waffled Falafel, you soak them in water to cover in the refrigerator overnight, and they’re cooked in the waffle maker.)
Now for the hummus part. Recipes abound for it, but I became a fan several years ago when I found that recipe in Real Simple. For a few years now, I make a double batch on the weekend and keep it in the fridge to nibble on sometimes. I stopped doing it earlier this year, but I shouldn’t have. I made some this weekend and realized how much I missed it.
You’ll need a food processor, of course. For one recipe, just drain and rinse one 15-ounce can of chickpeas (or about a cup and a half or so of some you’ve cooked yourself) and dump that into the bowl. Add one clove of fresh garlic, 1/4 cup of olive oil, 1 tablespoon lemon juice, 2 tablespoons of the aforementioned tahini, a teaspoon of ground cumin, and a quarter-teaspoon of paprika. Whiz that up like this:
Add a little hot water until it becomes a nice smooth consistency, and it comes out like this:
Perfect hummus.
Now, I’d like to point out that although the original recipe calls for 2 tablespoons of lemon juice. . .I only use 1 tablespoon per batch. Commercial hummus has too much lemon in it for me, and you can’t taste anything over the acidic bite. Half the lemon juice gives it a subtle flavor and makes it just perfect.
So what do you do with it? I eat it just like that with a spoon. . .but as a dip, it’s wonderful. Chips, celery or other veg, or whatever you like to dip. Up to you.
NOW do you see why I posted it? Merry Christmas and Happy Holidays! I just gave you something to take with you to a holiday party, and it’s really easy and simple to make. I make a double batch that usually lasts me the weekend, but two double batches should be enough for a party. And nothing in it is perishable, so it won’t go bad if it sits out on the table for a while. (Leave it in the fridge until you leave for the party, though.)
Now let’s kick it up a notch.
Remember when I went to the Woodlands Wellness Lunch in February? Chef Michael’s hummus was delicious–but his second batch, with sun dried tomatoes, was an unexpected surprise. (Served with sweet potato chips, you become enlightened.) Want to make new friends? Make an extra double batch of this hummus, and add six sun dried tomatoes packed in oil, and blitz it. The hummus will turn a slightly different color and have a wonderful taste to it. I did it with six, but start with two and work your way up to see how you like it. THAT will get you noticed!
Wherever you go this holiday season, keep hummus in mind as a quick, easy go-to thing for a potluck. Heck, even if you’re already making something else, hummus wouldn’t be a bad idea to add to the potluck. (My experience with potlucks is that everyone loves to bring desserts, but I’m sure that’s just me.)
Soon you’ll be seeing commercials on TV for exercise equipment, diet programs, Weight Watchers and other “New Years’s resolutions.” Wait for it. . .it’s coming. You’ll see them while sipping egg nog and nibbling the gingerbread house. A little moderation during the holidays might help, but if you’re like me, you might not be able to leave the cranberry pecan biscotti alone. Eating healthy most of the time can help offset the one-off (or two-off) party where the food is just too good to leave alone. (I speak from experience.)
Not sure if I’ll be posting again until after the holidays; if I find something important, I’ll be sure to post it here.
Whatever you do, here’s wishing everyone a great holiday season and a joyous, prosperous New Year. (Including me.)
Merry Christmas!
