Hummus with Sweet and Spicy Roasted Peppers

You could say that I’m a little obsessed with Pyrex divided dishes. So recently when I was in the mood to make hummus for an NBA Finals party (Go Warriors!), I knew I wanted to make two different flavors — and exactly what dish to serve them in.┬áIncidentally, since the divided dish was originally designed to hold packaged foods, it’s not surprising that two cans of garbanzo beans make enough hummus to fill each side of the dish just about perfectly.

My starting point for this recipe was Cooking Classy’s Roasted Red Pepper Hummus. I wanted to make sure my two hummus flavors would be different colors, though, so I used yellow bell peppers instead of red. The yellow ones have a milder flavor, too, so they add a nice sweetness without overpowering. The red fresno chiles provide a good color contrast plus a little extra kick.

Ingredients

2 yellow bell peppers, cored, seeded and sliced into quarters lengthwise
4 red fresno chili peppers, cored, seeded and sliced in half lengthwise
2 15-oz cans garbanzo beans, drained and rinsed
6 tbsp fresh lemon juice (about 2 lemons)
6 tbsp tahini
4 cloves garlic
1 tsp salt
1/2 tsp cumin
4 tbsp olive oil

Set your oven to “broil” and place the top rack about 4-5 inches below the broiler. Arrange the sliced peppers on a baking sheet and roast until charred, about 10-15 minutes.

Transfer each variety of peppers to separate Ziploc bags. Seal and let rest until cool enough to handle, about 10 minutes (this helps the skin separate from the flesh). Peel the peppers and divide into two groups: 1) just bell peppers, and 2) fresno chiles plus 2-3 bell pepper slices. Chop each group into half-inch pieces and set aside.

Combine the garbanzo beans, lemon juice, tahini, garlic, salt, cumin and olive oil. Pulse in a food processor or with an immersion blender until mostly pureed.

Divide the garbanzo mixture in half. To the first half, add pepper group 1 (bell peppers) plus 1-2 tsp water. Pulse until fully pureed. Test for desired consistency and add water in small amounts if needed. Add salt to taste, and set aside.

Repeat with the second half of the garbanzo mixture and pepper group 2 (fresno chiles and bell peppers).

Refrigerate for at least 1 hour before serving. Optional garnishes: chopped parsley, red pepper flakes, and/or a drizzle of olive oil.

Pictured: Pyrex Royal Wheat 063 Divided Dish, Pyrex Butterfly Gold 403 Round Mixing Bowl, Corning Ware Grab-It Bowl (x2), Hazel Atlas Crisscross Orange Reamer

Easter Dinner 2018

My Easter meal planning this year was inspired by two things: 1) the desire to use my Pyrex pink daisy divided dish (because pink and daisies are so Easter), and 2) the beautiful rainbow carrots and red fingerling potatoes we got in our produce box this week. The divided dish will be perfect for a berry and whipped cream dessert, and the carrots and potatoes will be roasted and tossed in a carrot top pesto.

For everything else, I’ve pulled together the most Easter-y pastels I could find in my collection: lime green, gold and sunny orange.

Rough menu:

  • Spice rubbed rotisserie chicken (recipe)
  • Roasted carrots and potatoes with carrot top pesto (recipe)
  • Brussels sprout quiche (recipe)
  • Simple salad with kumquat dressing (recipe)
  • Parker House rolls
  • Assorted berries with fresh whipped cream

 

Pictured: Pyrex Pink Daisy Divided Dish, Pyrex Lime 024 Round Casserole, Pyrex Butterfly Gold 404 Round Mixing Bowl, Pyrex Lime 232 Oblong Open Baker, Corning Ware Butterscotch Round B-2 1/2-B Saucepan, Corning Ware French White F-3-B Quiche Dish, Fire King Gravy Boat

Spring Onion, Barley and White Bean Soup

What do you do when you have spring onions from the farmers market and a big bag of arugula from your neighbor’s garden? Well, I start thinking about soup, the swirl of greens in a hearty mix of beans and barley, and bacon. It’s hard to go wrong with ingredients like that! The soup is a meal in itself but would also be good served with garlic bread or a grilled cheese sandwich.

Recipe very loosely adapted from The New York TimesBarley and Spring Onion Soup With Fava Beans.

Serves 6

Ingredients

3 oz bacon, diced
1/2 lb spring onions, sliced (bulbs and stems)
2 garlic cloves, minced
6 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
2 cans cannellini beans, drained and rinsed
1/2 cup barley
5 oz arugula (or baby spinach)
salt
pepper

In a large pot over medium heat, saute the bacon until the fat renders and the edges start to brown. Add the spring onions and cook until they are slightly softened. Add the garlic and cook until fragrant, about 1 minute.

Add the chicken broth, bay leaf, thyme, beans and barley. Bring to a boil, then reduce heat and simmer until barley is tender, about 1 hour.

Stir in the arugula and cook until wilted and the soup starts to simmer again, about 3 minutes. Add salt and pepper to taste, and serve.

Pictured: Corning Ware┬áSpice OÔÇÖ Life A-5-B Saucepot, Pyrex Butterfly Gold 402 Round Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl

Favorite Ginger Cookies

There’s something about the flavors of molasses and warming spices that reminds me of holidays spent baking, indulging and making merry. This recipe, which comes from a childhood friend, combines ginger, cinnamon, cloves and molasses in a slightly chewy, slightly crunchy package that is high on my list of favorite cookies. While you can mix the dough by hand, it’s much easier — and faster — if you have a stand mixer.

Makes about two dozen

Ingredients

3/4 cup shortening
1 cup sugar
1/4 cup dark molasses
1 egg, lightly beaten
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp powdered ginger
1/4 tsp salt

Preheat oven to 375 degrees.

Using a hand or stand mixer, cream the shortening and sugar until fluffy and smooth. Add molasses and egg, beat well.

Whisk together the remaining ingredients, then add to the sugar mixture, beating in a little at a time until well combined.

Roll the dough into balls (about 1 1/2 inches diameter), then dip in sugar to coat. Place the balls 2 inches apart on a baking sheet that’s been greased or lined with parchment paper. Bake until lightly browned, about 12-15 minutes. Allow the cookies to cool slightly, then transfer to a wire rack.

Pictured: Pyrex Flamingo 909 Pie Plate, Pyrex Butterfly Gold 403 Round Mixing Bowl, Corning Ware Grab-It Bowl, Corning Ware Snack-It Plate

Slow Cooker White Chicken Chili

Recently we had family coming over for dinner, but we were going to be away from home all afternoon. Perfect scenario for a slow-cooked meal! I decided to make white chicken chili with all the fixings, and it was a big hit. One nice thing about this recipe is that it’s relatively mild — despite the three jalape├▒os (they mellow out a lot when cooked). Then you can spice it up to taste with toppings.

Adapted from the White Chicken Chili in Slow Cooker Revolution.

Serves 6-8

Ingredients

2 onions, chopped fine
3 jalape├▒o chiles, stemmed, seeded and minced
2 tbsp olive oil
6 garlic cloves, minced
4 tsp ground cumin
2 tsp ground coriander
3 tbsp canned fire-roasted green chiles
4 cups low-sodium chicken broth
3 15-oz cans cannellini beans, drained and rinsed
3 lbs bone-in chicken thighs, skin removed
salt
pepper
1 tbsp masa harina
1/4 cup fresh cilantro, chopped

In a large skillet over medium-high heat, saute onions and jalape├▒os until translucent and slightly browned, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cumin, coriander and green chiles. Deglaze the pan with 1 cup of the broth, scraping up any browned bits, and transfer to slow cooker.

Add the beans and 2 cups more broth to the slow cooker and stir. Season chicken with salt and pepper and place in the slow cooker, making sure all the pieces are mostly submerged. Cover and cook on low until the chicken is tender and falls off the bone easily, about 4-6 hours.

Keeping the slow cooker on, remove chicken and shred into bite-size pieces (discard the bones). Once the chili has settled, remove as much fat as possible by skimming the surface with a large spoon. Stir back in the shredded chicken and let sit a few minutes until hot.

In a small pot, simmer masa in 1 cup of chicken broth for about 10 minutes to thicken, then add to the slow cooker. Stir in cilantro and add salt to taste. Serve with an array of toppings.

Toppings:

  • lime wedges
  • sliced jalape├▒os (fresh or pickled)
  • shredded cheese
  • chopped green onions
  • sour cream
  • hot sauce (Tabasco or similar)
  • red pepper flakes

Pictured: Pyrex Butterfly Gold 403 Round Mixing Bowl, Corning Ware French White┬áF-15-B Oval Casserole, Corning Ware Spice O’ Life┬áP-81-B Menuette Saucepan, Corning Ware Blue Cornflower P-41-B Petite Pan (x4)

Cranberry Apple Breakfast Cake

When I was growing up, one recipe my family always made for guests was a breakfast cake called Apple Delight. I suspect it might have come from a magazine or newspaper clipping at some point, as many “family recipes” do. But after decades of baking it again and again, it has been imprinted on my family history.

The original recipe just calls for apples, but after stocking up on some post-Thanksgiving cranberries, I decided to try mixing them in. The cranberries add a nice tang and extra dimension to the cake.

Note: I baked this in an 8×8 pan because I wanted to use my Fire King dish, but it’s really too small — the batter ended up ballooning over the top edges of the pan and the top got very brown by the time the cake fully set. If you don’t have a 9×9 pan, 8×8 is doable — just allow for some extra cooking time.

Ingredients

3/4 cup chopped pecans
1 1/2 cups sugar
1 1/2 cups flour
4 tsp baking powder
1/2 cup milk
3 eggs, lightly beaten
2 tsp vanilla
1 1/2 cups peeled and chopped granny smith apples (about 2 small apples)
1 cup fresh cranberries

Preheat oven to 350 degrees.

Spread the pecans out on a baking sheet and toast in the oven until fragrant, about 6-8 minutes. Set aside.

In a large bowl, whisk together dry ingredients. In a separate bowl, combine milk, eggs and vanilla. Add to the dry ingredients and mix until just combined. Stir in apples, cranberries and pecans.

Pour into a greased and floured 9×9 pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35-45 minutes. Allow to cool slightly before serving.

Pictured: Fire King Hildi Fruit Square Baking Dish, Pyrex Butterfly Gold 404 Round Mixing Bowl, Pyrex Butterfly Gold 402 Round Mixing Bowl, Pyrex Butterfly Gold 401 Round Mixing Bowl, Hazel Atlas Egg Beater Cup, Corning Ware Snack-It Plate

 

Whole Wheat Buttermilk Cornbread

With Thanksgiving around the corner, I’ve been thinking about cornbread — and more specifically, cornbread stuffing. Cook’s Illustrated has a great cornbread stuffing recipe that I tried a few years ago, and this time around I’m curious about making a whole wheat version. My first step: testing out a whole wheat cornbread recipe.

The whole wheat flour gives this cornbread an earthiness that’s especially tasty topped with good local honey. I’ll definitely be making it again for cornbread stuffing next month.

Adapted from Cook’s Illustrated‘s Golden Cornbread for Stuffing (The New Best Recipe, America’s Test Kitchen 2004)

Ingredients

3 eggs
1 cup buttermilk
1 cup milk
1 1/2 cups yellow cornmeal
1 1/2 cups whole wheat flour
1 tbsp baking powder
3/4 tsp baking soda
4 tsp sugar
3/4 tsp salt
3 tbsp unsalted butter, melted

Preheat oven to 375 degrees. Grease a 13×9 baking dish (or equivalent — I used two 8-inch square dishes).

Whisk together dry ingredients in a large bowl. Whisk eggs, buttermilk and milk in a separate bowl. Pour the egg/milk mixture into the dry ingredients and stir until just combined. Stir in melted butter.

Pour the batter into the baking dish and bake until the top is cracked and golden and edges are pulling away from the sides, about 30-40 minutes.

Place the baking dish on a wire rack to cool for at least 1 hour before serving.

Pictured: Corning Ware Floral Bouquet Third Edition A-2-B Casserole (x2), Corning Ware Spice O’ Life P-81-B Menuette Saucepan, Pyrex 532 Measuring Cup, Pyrex Butterfly Gold 404 Round Mixing Bowl