So I started grad school this fall, and things have been a-changin’ around here. Suddenly I’m reading mountains of literary theory instead of a several cookbooks at a time with a side of delicious novel. While it seems like the book trade off is hardly worth it- I am really happy. I’ve wanted to get back to school for sometime, and that sometime is finally here. So with new responsibilities and a much wackier weekday schedule, I’ve been shuffling how mid-week food around here looks like. I am doing fewer big meals and a lot more ready-to-eat items that I’ve made ahead and tossed into the fridge or freezer. I’m also big on snacks. I’ve found that everyone is much happier if I have something to munch on already set out prior to dinner or ready to pack out the door, and especially to school. (Since my class is 3! hours long, during dinner time.) Enter these crackers. I’ve been making them every week for the last month. We are hooked. I’ve varied the toppings numerous ways from lemon zest and sesame seeds to sumac with thyme, peccorino and parmesean cheese to nothing but sea salt and pepper. We have loved them all with ricotta cheese and fruit butter, hummus, almond butter, pumpkin soup or roasted tomatoes. I’m finding plenty of occasions to serve them. They were the darling of the dinner table at a family dinner following my son’s baptism this week. Meet your new all-occasion cracker. Continue Reading →
Don’t judge me, but I don’t eat raw carrots. I used to, but I don’t anymore.
Dial back six years, and I had an addiction for them. A juicy novel and a bag of carrot sticks, were one of my most favorite ways to luxuriate my way through my son’s afternoon nap. The wet, juicy carrot sticks were my favorite; even better with a handful of raisins thrown in the bag to plump from them moisture. Healthy, crunchy, and satisfying snack heaven. And then one sad day my carrot nirvana ended. Continue Reading →
Summer is upon us down south. It is lime for squash and green beans, and lots of them. This dish made me fall for green beans all over again. The combination of black mustard seeds with toasty coconut and sesame seeds with bright, still crisp green beans had me. It was so addictive that I made it for dinner one night this week, scavenged the fridge for the leftovers later in the evening. And then still was unsatisfied when I wanted it again at lunch and there was no more. So, I made it again. Less than 24 hours later. I know. I don’t do that. I rarely repeat recipes every two months. Really. And yet I made this again the next day for lunch because I was craving the peppery pop of the mustard seeds again the sweet toasted chew of the coconut and the vibrant beans. And then I ate every last bean, mustard seed, sesame seed, and coconut shard on the plate. Except for the ones my daughter stole from my plate, because she liked it too. Continue Reading →
Today’s recipe is brought to you courtesy of Carter. I made these super snaps as part of dinner a few weeks ago. Upon eating them, Carter announced, “You need to take a picture and write about these. People should know they are so good.” Carter is right. These snow peas were easy to toss together and delicious. Fresh from our farmer’s market, tender and flavorful, they were perfect as is, but even more charming with warmed up with a tasty vinaigrette. With a crunch of sesame seeds, they really make a great side or snack, that everyone, especially the kids, enjoyed.
adapted from http://danatreat.com/
1 T. vegetable oil
4 cups sugar snap or snow peas, strings removed
1 t. sea salt
2 t. toasted sesame oil
2 T. soy sauce
2 T. Sesame seeds (I like to use a mix of black and white- but you can use whatever you have)
Heat a medium sized skillet to medium high heat. Pour in 1 T. vegetable oil. Once shimmering, add the snaps and salt and cook, tossing a bit for 3 minutes, until beginning to brown a bit, but still fairly firm. Drizzle the sesame seed oil and soy sauce. Toss and allow the sauce to reduce a bit, and then sprinkle with seeds. Serve warm or cold, they will be delicious either way.