Sunday, January 4, 2009

The Unpublished Year in Review

Hi there!
In honor of the passage of 2008 I'm posting an assortment of things that never quite made it on to this blog last year. Also, I'm resolving to get back on the posting wagon, so check back frequently for updates. Here ya go!

Chickpea Dip with Crostini
1 can chickpeas
2 TBS roasted garlic (add more or less, depending on how much you love garlic)
Juice from 1/2 lemon
Olive oil
1 loaf french bread
Salt and peppers

Combine the first four ingredients in a blender until smooth. Add salt and pepper to taste. Garnish with parsley. For the crostini, simply slice the bread, coat with olive oil, sprinkle with salt and pepper and bake a 350 degrees until crunchy.

Quick Collard Greens
Collards (or any type of green)
Sliced smokey bacon
Chicken broth
1 onion, chopped
Salt and pepper

Fry your bacon in a pan large enough to accommodate your collards. Add the onion while the bacon is crisping. Make sure your greens are washed and sliced. Once the onions are tender, add the greens and enough chicken broth to nearly cover them. Put on a lid and let them simmer until tender.

Campfire Chili
1 (or 2) can chili beans
1 can red beans
1 can corn
2 cans diced tomatoes
1 onion, chopped
Ground beef/turkey/or nothing at all
Cayenne pepper
Chili pepper
Onion powder
Salt and pepper

Brown meat and onions, add rest of ingredients. Season to taste. Let it hang out over hot coals, not open flame. Yum!

Cabbage, chopped finely
Onion, chopped
Toppings (Shrimp, bacon, fried eggs, green onions, just about anything)
Okonomiyaki sauce (I know this isn't authentic but I use a mixture of: Worcestershire sauce, mayo, ketchup, and a dash of soy sauce)

First of all, let me apologize for the lack of measurements, I made these many months ago and I always wing the batter. Just think of it like making pancakes, the batter should be nearly the same consistency. Anywho, make your batter (eggs, milk, flour) and combine it with the cabbage and onion. Throw your toppings onto a hot, greased griddle and allow to cook briefly. Next, ladle your cabbage/dough mixture onto your toppings. Let it cook on medium for a few minutes, flip and cook some more. Serve the oknomiyaki sauce or mayonnaise or both, and a sprinkling of chives. A Joe favorite, he likes his with a fried egg on top.

And last, I leave you with a current look at the garden. We've got savoy cabbage, broccoli, carrots, celery, collard greens and snow peas. The broccoli is coming in nicely and the cabbage is getting close. Yum!

Happy New Year, folks!


Joe said...

Stop teasing me with delicious food from the past!

Evan J. Peterson said...

Darling, what makes your chick pea dip not hummus? It looks quite delicious, mind you, I'm just wondering.

Holly said...

I'd say the lack of tahini makes it chick pea dip and not hummus. It's much more chickpeaish than sesameish.

Zonkie said...

This looks like a Cuban dish. A cuban probably went to Japan and created this FABULOUSLY fatty gastronomic affair!

I'm going to try it this weekend!