Archive for June, 2016

Chipotle Hummus from The Prado in Balboa Park

Hummus is a mashed purÈe of chickpeas, olive oil, and lemon that is immensely popular in the Middle East. And America so it seems.

The traditional way to serve hummus is to spread it on a plate and drizzle it with flavorful olive oil. That’s fine for spreading, but if you are going to dip veggies into the hummus, it’s more practical to pile it into a bowl.

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The Rice Cooker: SooFoo® Whole Grain Mix

Some times during editing a book, our favorite recipes get cut by the ol’ editor. We live with the decision for the betterment of the book, but often not happily. One such cut was the grain mixture SooFoo®, a grain mixture we adore.

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Cruising the Blogs: Sesame Burger Buns

Once a month, my usual bread baking column at Serious Eats becomes Knead the Book, where I bake five recipes from a book that has bread recipes. This month’s book was The Bread Bible by Beth Hensperger. The book is an oldie but a goodie. This was one of the recipes from the book.

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Chinese Chicken Salad

There might be a riot if there was not a Chinese chicken salad in the Weeknight Cooking book; it is that popular a salad. Chicken salads on the whole are immensely popular, but this dish tops them all since it combines sweet, crunchy, spicy, cold, and sour all in one.

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Mississippi Mud Pie

When I was learning how to make desserts, there was a fascination with ice cream pies, especially during the summer. I went to a friends for dinner and she made one. of course she gave me the recipe and said…

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Fresh Fruit Cobbler

This fruit cobbler is certainly one of the simplest coffee cakes to make. The cobbler is low in sugar, baking up into an appealing fruit-laden cake that is as flavorful as it is tender.

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Lets Talk Corn on the Cob

Its time for end of the summer corn. Here are two different techniques, one in the microwave and the other in the slow cooker, for cooking it perfect every time.

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Vegetable and Tofu Whole Wheat Quesadillas

I went to a buffet at a friends’ right after she returned from her first visit to Rancho La Puerta spa, right over the border from San Diego in Tecate, Baja, Mexico. She served quesadillas, a recipe she brought back. They were outstanding and I got a new appreciation for the casual Mexican tortilla sandwich.

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