Tag Archives: Quick and Easy

Classic Tabbouleh

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As I noted last post, I have been on a Jerusalem kick.  The flavors and ingredients of the Near East are exotic, yet delightful, offering a welcome change from some of the normal mid-week meals.  One such ingredient is tahini, a ground sesame paste, that is central to hummus, halvah, and other staples of middle eastern cuisine.  Another ingredient is bulgur, which is a critical component of kibbeh (a stuffed meatball) and tabbouleh.

In one recent dinner, a layered kibbeh pie, we had a mix of bulgur and tahini (along with ground beef, pine nuts, and plenty of chopped parsley).  Speaking of chopped parsley, tabbouleh can properly be seen as a vehicle for parsley and more parsley.  It is a parsley-heavy salad.  But it is also a cool Continue reading

Stuffed Zucchini Boats

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I am not a huge meat-eater, and red meat is particularly rare.  Though I still do enjoy the occasional burger and roasted chicken.  Caitlin is almost exclusively vegetarian.  So the hunt is often on for a new twist on vegetarian cooking.

I came across this recipe while flipping through our copy of the Vegetarian Times (that, by the way, is not a sentence we’re likely to hear around town).  The potato chips offer a fun and crunchy twist on the standard stuff vegetable recipe.

With our CSA in full swing, these zucchini boats Continue reading

Kasha Varnishkes

This is one of those recipes from the old-country, dating back – literally – over a thousand years.  But that doesn’t make it a relic, some phonograph gathering dust in the attic, that’s brought down once a year so that grandchildren can marvel at the sound-machines of yesteryear.  This recipe is nothing more than last year’s iPod, ready to figure into the regular rotation of modern life.

This recipe has all the attributes of a modern meal.  Continue reading

Blondie Layer Cake with White Chocolate Icing

Caitlin celebrated her birthday last week.  And in preparation of the big day, I scanned my collection of recipes and cookbooks, searching for the perfect layer cake.  Last year I made her the pumpkin crepe cake.  The year before that, the butternut squash layer cake.

This year, I decided, it was time to stray from the harvest theme.  I was looking through my cookbooks, feeling uninspired, when I resolved to make my own cake.  No recipe.  No guide.  I would just with it. Continue reading

Weeknight Spaghetti with Roasted Butternut Squash

This meal answers that important, incessant, weekday question.

After braving our respective routes — Caitlin, the Red Line, I, the Beltway — we arrive home around 7:00 p.m., tired from the day’s activities.  After a quick moment of reprieve, we often head down to the apartment gym to get some much-needed exercise.

Once we’re back upstairs, the question rears its head.  The question that creeps into our minds every night, demanding an immediate answer.  The question is bandied about Continue reading

Jalapeno-Cheddar Cornbread

Cornbread is a so-called quick bread, because it doesn’t contain yeast and doesn’t require any rising or kneading.  All of which makes it ready to bake in a flash!

Another great thing about cornbread is that no two recipes need be alike.  You can mix and match ingredients as you see fit.  Play with the type of cornmeal (coarse or medium), the flour (whole wheat or not), the cheese (cheddar or monterey) and the acid (buttermilk, sour cream, or yogurt).  Add corn or jalapeno slices . . . or both . . . or neither.

I made this particular recipe twice, Continue reading

Chickpea Salad

Chickpeas are a complicated bunch.  The first time Caitlin and I cooked with chickpeas, we opened a can, drained them, and prepared a mixture to make falafel.  It was a total disaster.  The canned chickpeas disintegrated the minute they hit the frying oil.  Fortunately, dried chickpeas, soaked overnight, worked like a charm.

With that lesson in mind, Continue reading