This'sforyou

Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup millet (1 1/2 cups cooked) 4 to 6 sun-dried tomatoes 1/2 cup red lentils 1/2 tablespoon olive oil 1 small onion, diced 1 medium carrot, diced 2 to 3 fresh chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon paprika 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon asafetida (optional) 1/3 cup hemp seeds 1/4 cup rolled or steel-cut oats 1 tablespoon Dijon mustard 1/4 cup chickpea (besan) flour 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to m...

Ingredients: 1 cup uncooked millet 1/2 cup uncooked brown rice 3 cups water 1 1/2 teaspoons celery seed 2 shallots or 1 onion, finely chopped 3 tablespoons tamari sauce 1/2 cup tahini Instructions: Thoroughly rinse the millet and rice. Soak for 8 hours or overnight in a medium saucepan in 3 cups of water. Add the celery seed and bring to a boil. Reduce heat to low, cover, and simmer until all of the water is absorbed — about 35 to 40 minutes. Quickly stir in the shallot or onion during the last 10 minutes of cooking time. Remove from heat and let sit for about 10 minutes. Fluff with a fork and stir in the tamari and tahini. Taste for seasoning and add more tamari if desired. At this point, you can serve as is, or you can shape the mixture into patties, like I did here. To bake, line a baking sheet with parchment paper and preheat an oven to 425°. Shape the mixture into 1 1/2 inch patties, transferring to the baking sheet as you go. If the mixture is too dry, add a...

Ingredients: 1/2 cup dark chocolate 1/2 cup milk chocolate 1/2 cup icing or powdered sugar 3 tablespoons corn syrup 3 cups vanilla wafers, crushed 1/4 teaspoon salt 2 teaspoons vanilla 1/3 to 1/2 cup dark rum icing sugar, rice flour or cocoa for coating Instructions: In a heavy pot, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm. Roll the mixture into small 1-inch balls. Roll in the coatings of your choice (I like cocoa and rice flour). Makes about 3 dozen rum balls

I barely even have the energy to bake these days, but some times I try to make an effort. A minimal one, though. And always something that can be prepared once, eaten later - I love cookie recipes that allow me to freeze ready-scooped dough, to have my own bake-off cookies at hand when the cravings for something sweet strike. (And most cookie recipes work well for that, actually.) These yummy delights from Smitten Kitchen are among the easiest, ever. I think it took me about ten minutes of actual work. At the most. Highly recommended. For the original post, please go here. She makes lots of suggestions for mix-ins, and talks about how she came across this recipe - me, I just made it. I used not a whole lot of raisins and instead, a lot of chocolate. That's the way I like it. Thick and chewy Oatmeal Raisin Chocolate Chip Cookies about 24 (at least, it all depends on your size...) 115 g butter, slightly softened 125 g brown sugar 1 egg 1/2 tsp vanilla powder (original us...

So I promptly blew that post once per week New Years resolution, huh? Oh well. In apology, please share this wonderful dinner with me! It was mainly sprung from leftovers - lots of rice, a little bellpepper, some coriander starting to look wilted... and then some add-ins. This is truly my favorite style of cooking. Me and my husband loved it and my six-year old did as well. Little one, Dante, didn't really care for it but he's in a phase where he mostly lives on cucumber and rye crisp bread so ok, he's not the best judge. As always, please feel free to make this in whatever way you want to. I like my food mild, but if you want spice, go right ahead - this is a dish that can definitely take it. Pork Belly Fried Rice enough for 2 adults, 2 kids 300 g pork belly, in small dice 1/2 tbsp cooking oil (optional) 2 carrots, coarsely grated 2 garlic cloves, grated good piece of ginger, about the size of a thumb, grated leftover cooked basmati rice - I ha...

When I need something that will feed a hungry crowd with minimal effort, I turn to oven-roasted chicken thighs. These are inexpensive and quick-cooking, and they can go from dinner party to potluck to game day without a hitch. Watch this video and see just how easy it is to get a satisfying dinner on the table in no time. Read More

On January 7, after much debate and turmoil over the last year, the U.S. government dietary guidelines were finally updated. These guidelines are used to determine things like America's federal school meals and other food programs. Read More

What if I told you that you didn't need to pick up a knife or turn on your oven to make a delicious lasagna? Yes, it's true — this lasagna only has six ingredients and cooks all in one pan. Read More

I remember the first time I cooked quinoa. It was back in the 90s when Deborah Madison's "Vegetarian Cooking for Everyone" first came out and I was intrigued by her quinoa with pine nuts and dried fruits recipe. It took some doing, but I finally tracked down a few handfuls of quinoa in the bulk foods section of my local health food store. Read More

These fresh and vibrant homemade protein shakes (no protein powder necessary!) are just the thing to fill you up when you need a quick breakfast on the go, or a boost to get you through the afternoon. Read More

Do you have 15 minutes to spare? Then you can make this flavorful stir-fry — with shrimp, snow peas, and fresh ginger — for dinner tonight. You're welcome. Read More

The nice thing about this recipe is that it takes very little time to pull together. You simply cook down the onions and garlic with cauliflower, broth, and warm spices and ready your favorite toppings (I like crisp parsley, toasty cashews, and spicy red pepper flakes — all with a dash of olive oil). Read More

If you're the kind of person who likes to keep cooking closer to jazz rather than classical, and are happy to pay closer attention to the pot, then consider whether a more free-form approach to cooking barley, farro, quinoa, or millet is right for you. It's not that measuring is wrong, but it's not the only way to make a tasty pot of grains. Read More

Think a bowl of mushy oatmeal is the only way to eat your oats? Think again. From jam-filled granola bars and vegan oat pancakes, to sandwich bread and breakfast cookies, there are plenty of delicious ways to enjoy this heart-healthy pantry staple. Read More

I'm on a mission to bring my lunch to work more often. One key to success? Making salads, soups, and grain bowls more luxurious and appealing with the addition of a poached egg... Read More

Belly fat, a common problem where the mid-portion comes bulging out. We all hate it because it stops us from wearing skirts or dresses because the belly portion is too evident. Start by knowing the reasons for fat accumulation in your tummy so that you can take the necessary steps. Read More

We don’t have cable in our house. It’s something we decided to sacrifice in exchange for a nice apartment located on a quiet block tree-lined with brownstones – something that comes at a high price in Brooklyn these days. But you know what? We don’t miss it.  Read More

This is the time of the year when everyone is looking for appetizer recipes for holiday parties. These Sweet and Spicy Sriracha Bacon Chicken Bites are delicious and easy to make. Read More

Few things say summer like the taste of a fresh, just-picked tomato. Not the dulled, processed flavor of tomatoes hybridized and gassed to tolerate long shipping distances and days spent on supermarket shelves, but the juicy, earthy richness of an honest-to-goodness heirloom tomato: a variety that has been around for decades – possibly centuries – and grows true from seed. Heirlooms run the gamut in color, shape (some varieties will look less like tomatoes and more like knobby alien creatures), and most importantly, taste. Read More

Pinxtos (pronounced “peen-chos”) are essentially small crostinis rubbed with garlic and topped with all sorts of cured meats, cheese, grated tomato (pan con tomate) and other delicious things. They are incredibly popular and nearly ubiquitous in restaurants and bars in the Basque region of northern Spain (consider them tapas’ big brother in the north), and they are easily adaptable for a summer snack. Read More