Tag Archives: spicy

Hummus…and a Giveaway!

Hummus
Hummus

If you’re at all familiar with the movie, My Big Fat Greek Wedding, you must remember the “Mooscaca” scene! You can watch it here (@ 3:00 is the scene I’m talking about). That was my childhood! Being Armenian with a family from Egypt, my Mother didn’t know anything about Wonderbread. Or any sliced bread, for that matter. All of our sandwiches were on pita bread. And many times, there was hummus in that pita. This was over forty thirty years ago (hey, stop trying to do the math!). No one in suburban New Jersey was eating pita bread or hummus for lunch. Except for me. I would beg my Mom to just buy Wonderbread. “Pleeeeeeaaaase can I just take a peanut butter and jelly on Wonderbread!” She’d reply “Hokees (sweetheart in Armenian), why would you want to eat that when this is so good?” Sigh. I’d cringe as I looked into my lunchbox. I can remember trying to find a way to eat the sandwich without taking it completely out in plain sight. I will say, no one teased me about it. They did ask me what the heck I was eating and that alone was all I needed to develop a full blown complex. One day, my friend Sandy must have felt sorry for me. She offered to trade sandwiches. That meant the world to me. Sandy’s family owned an Italian deli and she always had the most beautiful sandwiches. I don’t remember anything beyond that moment, just that she made me feel like less of a freak!

So, it’s not like I think I have any claim to hummus, but do I feel like it’s mine. I’m kidddddding! A little. It’s just that this is the type of food that was a staple in our home and back then, I felt like an oddball eating it! Now, it’s everywhere. Hummus is so popular that some tobacco farmers are switching to farming chickpeas instead of tobacco! So, I kind of feel like, well, my hummus is pretty darn good. Who knew that some of my most major hangups over food would pay off someday?

One of the wonderful things that has come to me because of my crazy relationship with food is this blog. Over the past few months, I’ve seen it grow and I’ve been hearing really sweet things from my awesome readers. You’ve all been so kind and supportive, I’d like to give a little something to you! Enter to win a $25 gift card to Bed Bath and Beyond courtesy of Taste Love & Nourish. I know I can always find a little something every time I go there! I love that store! Enter below! Good luck and thank you!

Hummus

Hummus

1 29 oz. can chickpeas, drained and rinsed well
1/3 C. tahini
juice of one lemon
zest of 1/2 lemon
up to 1/3 C. water (start with less and add a bit more if you need to thin it out)
2 T. extra virgin olive oil + more for drizzling on top
3/4 t. salt
a bit of black pepper
1/4 t. cumin
1 clove garlic, minced
sprinkling of crushed red pepper flakes
toasted or grilled pita bread or assorted veggies for serving

Combine the ingredients up to the garlic in the bowl of a food processor. Process until smooth. Spoon into a serving bowl and drizzle with more olive oil and sprinkle with some crushed red pepper flakes.

Notes:

  • I don’t add a lot of olive oil while processing. I feel like the flavor of the oil gets lost. I like to use the best quality extra virgin olive oil I can and use it more as a garnish. That way you really taste the fruity flavor on your tongue.
  • I don’t use a ton of fresh garlic in this for a reason. I think raw garlic can be overwhelming. If I roast garlic beforehand, I add a lot more than the one clove. Roasted garlic is mellow, sweet and delicious. To roast a head of garlic, cut a bit of the top off to expose the cloves, place the garlic in a bit of aluminum foil, drizzle with a tiny, tiny bit of olive oil and roast in an oven preheated to 350 degrees for about 30 to 45 minutes, depending on the size of the garlic. To test, just give it a light squeeze. If it’s softened, it’s done!
Hummus

 

 

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Chipotle Grilled Salmon with Pineapple Avocado Salsa

Chipotle Grilled Salmon with Pineapple Avocado Salsa
Chipotle Grilled Salmon with Pineapple Avocado Salsa

Have I mentioned that we eat a lot of fish? Ummm, yeah. Probably too many times. The reason? My daughter, Katie is a pescatarian. Other than fruits, veggies, grains and chocolate…she only eats seafood. No meat, chicken, pork or other living things with two to four legs (fins are fine). I’m putting this recipe up today to celebrate that she has so graciously committed to this for six months now! I’m so proud of her! Having the resolution at fifteen years old to persevere amidst chicken wings, hamburgers, hot dogs and meatballs…is pretty commendable. She’s my hero! :)

This salmon has a spicy kick from the chipotle powder (Katie loves spicy food) and some sweetness from the dark brown sugar to make your tongue even more happy! The salmon would be delicious if you just stopped there, but, you’d be missing the best part! The salsa! This makes more salsa than you’ll ever need for the salmon…kind of on purpose! Because, while the salmon is on the grill, you’ll need to break out a bag of tortilla chips (there are some really good baked ones), throw in a margarita, put on some Gipsy Kings and dance! :)

 

Chipotle Grilled Salmon with Pineapple Avocado Salsa

 

Chipotle Grilled Salmon with Pineapple Avocado Salsa

Pineapple Avocado Salsa
1 pineapple, cut into a small dice
1/2 small red onion, finely diced
1 medium to large jalapeño, finely diced (remove the seeds and ribs if you don’t like heat)
1 avocado, cut into a small dice
1 – 2 T. fresh cilantro, finely chopped (use parsley if you don’t care for cilantro)
zest and juice of 2 large limes
1 packet stevia or about 2 – 3 t. honey
1/2 t. sea salt

Salmon
4 portions of salmon
3/4 – 1 t. chipotle powder (depending on how spicy you like it)
3 T. dark brown sugar
1/4 t. sea salt
1/4 t. black pepper

Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips.

Preheat your grill on high heat.

On a baking sheet without sides, create a “tray” large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray.

In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well.

Slide the “tray” onto the grill and close the lid of the grill. Reduce the heat to medium and allow to cook for about 15 to 20 minutes, depending on how hot your grill gets.

When done, (be careful!) and slide the tray back onto your baking sheet.

Serve as is, or with the salsa on top!

 

Notes:

  • Try serving with a side salad and rice. I used Trader Joe’s Harvest Grains Blend and made a simple pilaf with it.
  • Cilantro has a strong flavor, so go easy on it if you’re not sure you like it. You can always add more if you do. Parsley works just as well.
  • The salsa will keep in the fridge. I can’t tell you for how long…we polished it off in a day!

 

Chipotle Grilled Salmon with Pineapple Avocado Salsa

 

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Tortilla Soup

Tortilla Soup

I’m not sure which part of this soup is the best part, the soup itself or the toppings. I don’t think either could shine as brightly alone. This soup is spicy, smokey and flavorful, but when topped with the richness of avocado, saltiness of Cotija cheese, freshness from lime and cilantro and crunch of the tortillas…it’s like an explosion of flavors and textures in your mouth that all compliment each other.

This tortilla soup is so hearty and satisfying. It’s a perfect dinner that you can make ahead of time, then just top off before serving. You can add shredded chicken or just keep it vegan. Either way, it’s really delicious. I can attest to that. See the second bowl of soup in the background? Yeah, I ate both of them!

Tortilla Soup

1 T. olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
3 – 4 cloves garlic, minced
1/2 t. cumin
1/4 t. fresh thyme leaves, stems removed
1 T. chipotle in adobo (see note)
1/2 jalapeño pepper, finely chopped, seeds and veins removed
8 C. vegetable broth or chicken broth
1 14.5oz. can petite diced tomatoes
1 29oz. can black beans, drained and rinsed
6 – 8 corn tortillas, sliced in about 1/2″ wide strips
handful of freshly chopped cilantro or parsley
shredded cooked chicken (if using)

Toppings
1 corn tortilla, sliced into fine strips
vegetable oil spray (I use a Misto)
dash of salt
1 – 2 large avocados, diced
1/2 C. crumbled Cotija Cheese or vegan cheese shreds
1 lime, for squeezing a bit and zesting
the other half of the jalapeño pepper if you’d like more heat

In a large heavy bottomed pot, heat the olive oil over medium high heat. Add the onion,
celery and carrots. Sauté until the onions have softened, then add the garlic. Cook for a minute then add the cumin and thyme. Stir for a second until fragrant, then add the chipotle and jalapeño. Cook one more minute then add the broth and the tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 20 – 25 minutes.

Add the black beans and continue to simmer for another 5 minutes.

Just before serving, add the tortilla strips and the handful of cilantro or parsley, give it a stir and removed the pot from the heat. Allow to sit for a few minutes while you prepare the toppings.

Preheat your oven to 375 degrees. Place the tortilla that you cut into fine strips on a baking sheet and spray with the vegetable oil spray and a dash of salt. Toss to coat and bake for 4 to 5 minutes or until just golden and crisp.

To serve the soup, put some of the shredded chicken (if using) at the bottom of the bowl, ladle the soup over the chicken, top with the avocado cubes, a squeeze of lime, the Cotija crumbles, some crunchy strips of tortilla then add a bit of lime zest and more cilantro or parsley if desired.

Notes:

  • For the chipotle in adobo, I buy a 7oz. can of it, then using a blender, processor or hand blender, I puree the whole can. Use just what you need, one tablespoon in this case, then store the rest in a labeled sandwich size zipper bag in the freezer. Try to spread it out thinly in the bag so it’s easy to just break some off next time you need it.
  • I know I’ve said this before, but jalapeños can be unpredictable. Start with a small amount in the soup and work your way to your degree of spiciness. I love heat, but between the chipotle and the jalapeño, this soup can get pretty hot!
  • If you’ve made your own chicken broth, just use the shredded chicken from that for this soup. It’s awesome!
  • Cotija Cheese is a hard white cheese made of cow’s milk. It crumbles really well. It is not huge on flavor, but it adds a nice bit of saltiness to this. It is primarily used as a topping.
    •
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Steak Fajitas with Avocado Lime Crema

Steak Fajitas
Steak Fajitas with Avocado Lime Crema

This is one of my favorite dinners. It’s easy since most everything can be prepared ahead of time, like dry rubbing the steak, the peppers and onions and even the crema. Most of all, I just love these flavors. The sweet, spicy and smokey flavor of the chipotle is wonderful with the richness of the avocado crema. Skirt steak is perfect for fajitas. It’s rich in flavor and when cooked properly and sliced thinly it becomes more tender and very satisfying.

 

Steak Fajitas with Avocado Lime Crema

Dry Rub:
1 T. chili powder
1/2 t. chipotle chili powder
1/2 t. cumin
1/2 t. paprika
1/2 t. onion powder
1/8 t. dried oregano, crushed between your fingers
dash of cayenne pepper
1/2/ t. kosher salt
1/4 t. black pepper
1/2 t. dark brown sugar

1 skirt steak

Pepper and Onion topping:
1 T. olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced

Avocado Lime Crema:
1 avocado, smashed
1/4 C. light or non-fat sour cream
zest of 1/2 lime
1 t. chopped cilantro
2 t. grated jalapeño
2 t. lime juice
1/4 t. salt
dash of black pepper

1 pkg. fajita size tortillas

In a small bowl, combine the ingredients for the dry rub.  Rub the steak on both sides and coat it completely with the rub.  This can be done just before grilling, or, you can refrigerate it overnight.

Preheat your grill on high.

In a large sauté pan over medium high heat, heat the olive oil, then sauté the peppers and onion until softened.

Grill the steak until nicely charred a bit over medium high heat.  Grill for about 12 to 13 minutes in total, depending on thickness.  Once done, remove from grill and tent with aluminum foil for at least 10 minutes before slicing thinly.

Meanwhile, prepare the crema.  Combine all ingredients in a small bowl and mix well.

Heat the tortillas over your grill or right over your gas stove.  If using the stovetop, just set it on medium heat and set the tortillas individually on the grate over the flame.  It takes about 15 to 20 seconds per side.  You just need them to warm up, not become completely toasted.

To assemble a fajita, spread some crema on the tortilla, top with a few slices of steak then the peppers and onions.

 

Notes:

  • For a vegetarian version, prepare a half portion of the dry rub. Rub two large portabello mushrooms with a bit of olive oil, then rub them all over with the dry rub. Grill until a bit charred and tender, then slice about 1/8″ slices before serving.
  • I use a microplane to grate the jalapeño. It nice because it gives you a super fine grate, but you can use whatever grater you have or just finely chop the pepper.
  • Jalapeños can be so unpredictable.  Some of them are super hot and some, not so much. I call for 2 teaspoons, but honestly, there have been times when I have actually used the entire pepper.  Give it a taste after 2 teaspoons and see how you like it.

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Sesame Sriracha Brittle

Sesame Sriracha Brittle

My Armenian Grandmother must have had a wicked sweet tooth. Whenever I think of her, the first thing that comes to mind was her many candy dishes punctuating every flat surface throughout her living room. Each one had its own variety of candy in it. So, having inherited that sweet tooth myself, I knew that candy dish terrain like it was a map of my own hand. One dish in particular, was my favorite. It never disappointed. She always seemed to have an endless supply of sesame brittle. Little rectangles wrapped in clear cellophane. No print on the wrapper, nothing to complicate the simple package of perfection. Just simple ingredients that result in a crunchy, buttery, nutty and sweet candy.

So who am I to mess with that? I don’t know…but it came to me while dreaming of that brittle. My new favorite ingredient that has me adding it to lots of things lately, Sriracha, was calling to me from the fridge. I love the combination of sweet and spicy. It satisfies both cravings. I honestly did not know how this was going to work, but as soon as that boiling hot sugar cooled, my fingers were cracking bits of brittle off and my mouth started making the yummy sound!
If you are not familiar with it, Sriracha is an Asian chili sauce. Kind of like a spicy hot ketchup. Bon Appetit Magazine has an interesting article about how it all started and the company that produces it. You can read it here, but come back and get this recipe. Guaranteed, you will be making the yummy sound too!

 

Sesame Sriracha Brittle

3/8 C. sugar
2 T. honey
pinch of sea salt
1 1/2 t. water
1 T. Sriracha
1/2 C. unhulled sesame seeds
1 t. pure vanilla extract
2 t. butter
slightly heaping 1/8 t. baking soda

Line a baking sheet with parchment paper and get all of your ingredients together so you can work quickly.

In a small heavy bottomed saucepan, combine the sugar, honey, sea salt, water and Sriracha. Give it a good stir and place the saucepan over medium heat. After a minute of stirring, add the sesame seeds. Keep cooking, stirring pretty much constantly while the sugar starts to become golden amber.After 5 minutes, clip a candy thermometer to the side of your pan to start keeping an eye on the temperature. Keep stirring! Don’t let the bottom get too dark or the whole batch will have a burnt taste.  Somewhere between 5 and 7 minutes, the temperature should reach about 275 degrees. When it does, remove the pan from the heat and working quickly, stir in the vanilla, butter and the baking soda. Combine well and immediately pour the mixture carefully onto your parchment lined baking sheet.Allow the brittle to cool for about 15 minutes. I know, I know, it’s going to be a long 15 minutes, but for safety reasons…you must control yourself! Once cooled, break the brittle into bite-size pieces and enjoy!

Notes: (These notes are important…please read!)

  • Please be careful with the hot sugar. Seriously, it’s the hottest thing your skin will ever meet in the kitchen. Do not attempt to lick any spoons in this recipe and I suggest not making this with your kids…they can watch you have all the fun for a change.
  • As I stated above, getting all of your ingredients out and measured, or at least having all of your tools beside the stove top will help. You will need to stir continuously, and once the mixture gets to that point of being done, you will want to work quickly (but carefully).

 

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