Tag Archives: easy

Flourless Peanut Butter Cookies

15 Feb

flourless peanut butter cookies

Can we talk about all the things I love about this recipe? Since there’s no flour, it’s great for gluten-free folks, and there’s also no worry if you’ve run out of flour in your cabinet (or butter, for that matter). Another perk of the lack of flour is that you don’t have to worry about overworking the dough. This means that you can taste and adjust the quantities of peanut butter, sugar, and salt, if you’d like (so long as you don’t mind raw egg – or taste before adding the egg), so it’d be easy to practically just eyeball the recipe (not something a lot of baked goods can claim). Last, but most important, these cookies are delicious – and seriously addictive. These are probably the best peanut butter cookies I’ve ever eaten. Every time I ate one, I found myself saying, “I could eat a million of these” and needing to tuck the container out of sight. They’re healthy, I tried to convince myself when inevitably grabbing another moments later – there’s no butter or flour, plus there’s added protein from the peanut butter (shh, don’t remind me about all that sugar). You probably want to double the recipe – trust me. You can thank me later.

[...]

Related Posts:

Ajat (Thai Quick Pickle)

11 Feb

ajat (thai quick pickle)

Combine my love of Thai food and my love of pickles, and you have ajat. A traditional Thai condiment that’s really easy and quick to make and pairs perfectly with a variety of Thai dishes – although it’s most notably served alongside satay to balance the richness and greasiness of the grilled meat (or fried tofu) and peanut sauce. The part of this quick pickle that seems ingenious is the preparation of the syrupy pickling liquid separately ahead of time – it’s only poured over the fresh sliced vegetables (cucumber, mild peppers, and shallots) right before serving, so the prep at serving time is minimal, and the veggies stay nice, bright, and crisp. The cilantro garnish is optional, but I thought the herb’s flavor was a great addition, especially towards the end of the meal as the delicate leaves macerated slightly in the syrup. The recipe as given makes quite a lot of ajat, but if you need less, I recommend making the full recipe of pickling liquid to use on multiple occasions, cutting up as many vegetables as you want at a time and pouring over only as much liquid as needed to barely cover them.

[...]

Related Posts:

Coconut Breakfast Quinoa

4 Feb

coconut breakfast quinoa

My parents are here visiting me in Buenos Aires, so it’s been a whirlwind taking them around to all the best sights and restaurants (and it’s also the reason why I didn’t post on Friday – whoops!). They get breakfast at their hotel though, so I’m on my own for fixing breakfast. Something quick and easy but healthy and filling is important to have enough energy to get me through until lunch with all the sight-seeing, and this coconut breakfast quinoa has been a great option. Coconut milk adds richness to the quinoa, which is similar to oatmeal in this preparation (not that I’ve given up on my favorite steel-cut oats), but with the added boost of quinoa’s higher fiber and protein – even more so if you include the optional chia seeds. This can be served warm or cold and can be adapted endlessly with your favorite fruits and nuts, and you can also use a different spice in place of cinnamon, if you’d like, or omit it altogether. Although it’s geared towards being a breakfast (and will give you a great start to your day), this would even make a delicious, healthy (vegan and gluten-free) dessert.

[...]

Related Posts:

Thai Stir-Fried Cabbage

30 Jan

thai stir-fried cabbage

I’m back in Buenos Aires now, getting settled into a new place. The apartment is twice as big as the last two we’ve stayed in – still a studio apartment, but now there’s a couch! And the kitchen is much nicer, with a lovely gas stove and oven, a full-sized refrigerator, and ample counter space. It’s hard, though, to ramp back up with cooking, but I’ve learned to start off with simple dishes. Luckily, we’re near a great market with lots of fruit and vegetables vendors. And of course, I’m still carting spices around with me and (embarrassingly) some sauces, too… Asian sauces in particular (soy sauce, oyster sauce, fish sauce) can be hard to find and expensive, so it made sense to take them to/from Montevideo (I think).

Anyway, on my first trip to the market, I just grabbed a couple of basic vegetables, including one of my favorites – cabbage. Not a lot of people are enthusiastic about cabbage, I know, but I love it. In salads, soups, or stir fries like this. When I came across this Thai recipe, I knew it couldn’t go wrong, but I wasn’t prepared for how flavorful such a simple dish could be. It could easily be a side dish to a Thai curry or a little midday snack, but served over rice (or quinoa, as I did) with chopped fresh vegetables (like the cucumber and tomatoes shown here) and, of course, nam pla prik on hand to add to taste, it makes for a surprisingly satisfying meal.

[...]

Related Posts:

Nam Pla Prik

28 Jan

nam pla prik

I’ve heard nam pla prik (also sometimes called prik nam pla) referred to as the “salt and pepper” of Thai food. Only instead of salt, it’s fermented fish, and instead of black peppercorns, it’s extra spicy Thai bird’s eye chiles. For garlic-lovers like myself, some slices of raw garlic are added to the mix. And a little sugar helps balance the fish sauce (although it can be safely left out, too). Something so simple really shouldn’t be as addictive as the resulting sauce is. The key is, of course, the main ingredient – fish sauce (the “nam pla” in nam pla prik). I know, I know, it sounds weird and smells weirder, but I’ve come to love this pungent sauce made from fermented, salted fish that’s crucially important to Thai cuisine (and other Southeast Asian cuisines as well). Like salt, it brings out the flavor of whatever it’s added to, but it also adds complex umami (savory) notes. The bird’s eye chiles (which can be replaced with jalapenos for a milder version) give the sauce a kick – and (like all hot peppers) have great health benefits, including the ability to speed up your metabolism and high levels of vitamin C. Along with being a natural pairing to Thai dishes, nam pla prik is amazing over rice (or quinoa), eggs, or even just fresh vegetables.

[...]

Related Posts:

Cilantro Lime Quinoa

16 Jan

cilantro lime quinoa

While I’m still a big proponent of one pot meals, I often feel like I need to round out my repertoire of sides. It can be hard though, since I try not to eat too much rice, bread, or potatoes, foods with notoriously low nutrition values. I love using quinoa in place of rice though, since it’s great for soaking up flavors, but healthier and, in my opinion, tastier. This quinoa is just perfect for serving alongside Mexican food – simple, but tasty with the herbaceous and tart flavors of cilantro and lime a great match to the subtle nuttiness of the quinoa. It can really help complete a meal with grilled fish or meat or with black or pinto beans and is a wonderful base for a burrito (or burrito bowl).

[...]

Related Posts:

Basic White Beans

7 Jan

basic white beans

When I first arrived in South America and found myself faced with a dismal selection of canned beans (the few that were available being expensive and poor quality), I was very disheartened. Beans are a staple in my cooking, and I wasn’t sure how I’d manage. Now, though, I feel glad to have been forced into cooking up dried beans. After many batches of black beans, I decided to try my hand at other beans as well. This basic recipe should work with nearly any variety of white beans – I can’t say exactly what variety I used, but they were the only dried white beans available here, labeled simply as “porotos alubia.” Whatever the variety, they’ve been great to have on hand for putting on salads or in soups, and when I ran out of the beans themselves, I even used the remaining cooking liquid to add extra flavor and richness to a simple lentil and vegetable soup. I look forward now to cooking up my weekly batch of beans, and I think this is a habit I’ll keep even after I return somewhere with canned beans readily available.

[...]

Related Posts:

Hot Crash Potatoes

4 Jan

hot crash potatoes

When I was in college, I wasn’t much of a chef. I definitely preferred buying a fast food burrito to cooking a meal for myself. But I slowly started learning very basic recipes and cooking them over and over – grilled cheese with tomato, egg in the hole, that sort of thing. These hot crash potatoes, though, were one of my favorites. A more ambitious dish than the rest of what I was cooking at the time, since it involves boiling and then baking the potatoes, meaning 45 minutes to an hour of cook time, though most of it is only spent waiting. Embarrassingly, I’d just eat a batch of these as a meal (maybe topped with bacon). Recently, I had a couple potatoes hanging around, so I thought I’d dig up this old classic. These days, it seems really simple compared to what I usually cook, but, as before, the crisp edges and creamy interior make these potatoes hard to resist. This is also one of the first recipes I learned to get creative with, varying the toppings on the potatoes to suit my mood. My favorite additions are still simple – minced garlic, paprika for a little extra color, cheese of any sort (though they’re also just fine without it), and a sprinkle of fresh herbs at the end.

[...]

Related Posts:

Pickled Red Onions

2 Jan

pickled red onions

The hardest part of moving, for me, is adapting to a new kitchen. Here, I only have a two-burner electric stove and a tiny sink (far too small for the amount of dirty dishes I produce), alongside a small square of counter space. I’m doing my best to adjust my habits, planning ahead to make sure I’ll have a burner free and being extra strict about cleaning dishes as I go. But, unlike my last place, there’s a full-sized refrigerator, so I have room again to stock up on little goodies like these pickled red onions. The onions still have a crunch to them and retain some of their characteristically strong taste, but the bite is mellowed by vinegar and sugar, with hot peppers tossed in to add a lingering kick of spiciness. They’re surprisingly addictive, and I find myself reaching for them over and over, an amazing addition to salads and sandwiches and great complement to all sorts of beans and meats. I like how versatile their simple flavor is, fitting in with a variety of cuisines – anything from Mexican (perch them atop tacos) to Indian (use as a side to balance rich curries) to Greek (sprinkle on a salad with feta). Although my favorite might just be snacking on them plain, something I can’t resist doing any time I open the refrigerator and spy them.

[...]

Related Posts:

Roasted Corn Salsa

17 Dec

roasted corn salsa

Did you know the best way to keep sweet corn sweet is to store it in the refrigerator? This helps slow down the conversion of the sugars to starches. I only have a small refrigerator here (think slightly larger than one in a dorm room), so I don’t have a lot of space to dedicate to storing corn. But I can’t resisting buying some when it shows up fresh at the market (currently in season here, of course), so I had to think up a quick easy use for the cobs sitting on my refrigerator shelf. I opted for this take on a basic corn salsa, roasting the corn for extra depth of flavor. The rest of the flavors here are pretty traditional (green onion, cilantro, hot pepper, lime), though I did toast the garlic, which I find mellows it perfectly for things like this. This salsa is great as a dip, on tacos, to add a pop of color and flavor to a plate of beans, or as a side for grilled fish or meat.

[...]

Related Posts:

Switch to our mobile site