Friday, April 30, 2010
Thursday, April 29, 2010
We had, for a short while, thought that the Demon Pug had vanished, leaving us with only the Dieter Pug to love and squeeze. But we were wrong.
Monday, April 26, 2010
Grind all of these ingredients together in a big mortar and pestle. You want to end up with a fine paste. Use a food processor if you have one. Squish all this paste together with the chicken slices in container and refrigerate for a few hours. You will also need of course:
Move an oven rack to the top portion of the oven. Turn your oven on to 500 deg. When it comes up to heat, switch it to broil.
Fold chicken slices into flat S shapes, and push 4 or 5 slices together (flat) on a cookie sheet. I'm not sure if that makes sense? Just pretend you are making chicken skewers without the skewers. Sprinkle with the paprika.
Cook for 3-4 minutes and flip over. It will cook super fast, so watch out. I just put it all in a bowl and served it with tabouli and hummus, with pita and tzatziki.
Bean's Hummus (I'm just guessing on the salt, sugar and cumin, you will need to adjust to your own tastes):
2 cans chickpeas, drained and rinsed
1 tsp smoked salt (plain sea salt is fine too)
1 tsp+ ground cumin
1/2 tsp sugar
5 fat garlic cloves, crushed
1/3 cup olive oil
1/3 cup tahini
1/2 cup warm water (you might need more, I just add it until I get to the right consistency)
I put all of these in my blender, and mix until super smooth and creamy. Easy Peasy! Some people say to add lemon juice, but I think it isn't really necessary and can make it really sour. Maybe a squeeze, but that is all.
Thursday, April 22, 2010
Wednesday, April 14, 2010
Tuesday, April 13, 2010
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Whisk 1/2 cup flour (either whole wheat or bread flour, doesn't really matter, just remember to adjust the total in the final addition of flour) into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. You can let this sit for several hours with no ill effects. Really, I let mine go from breakfast until lunch, when I can get back home to add the rest of the ingredients.
Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour (again this can sit for several hours without any issues).
Punch down dough and cut 2 pieces. Put one ball in plastic bag in refrigerator (for making pizza with later in the week). Cut remaining piece in to 4 pieces and roll into balls. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Doesn't have to be perfect, just make them pretty thin. Transfer round to 1 of 2 baking sheets lightly sprinkled with flour or cornmeal. Make 3 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with clean kitchen towel (not terry cloth) and let stand at room temperature 30 minutes. I do all of this on one of those perforated pizza pans, and then just put the pan in the oven, but the rounds do transfer easily, so don't worry about it.
Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm.
Wednesday, April 7, 2010
Tuesday, April 6, 2010
My smart little niece, Bodi-kins. So adorable! I just want to squeeze her.
I adore this pug. (The pug pictured above, not below.)