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11  COOKING / Vegetarian / Vegan / Re: Refrigerator Pickled Beets and Escabeche on: February 21, 2017 02:45:36 PM
oh I can't wait to try this in my new Instant Pot!  I had no idea you could do this...

Thanks for the easy recipes...I really love the escabeche

It's too spicy for me but Matt loves it! He gets a ton of it whenever go to a taqueria that has it on their salsa bar.
12  COOKING / Vegetarian / Vegan / Re: Pickled Beet, Arugula, and Goat Cheese Salad on: February 21, 2017 02:11:25 PM
It was pretty good! Although we got into them after like 3 days, if we can wait even a couple more days they'll have more pickle-y goodness! Smiley
13  COOKING / Vegetarian / Vegan / Pickled Beet, Arugula, and Goat Cheese Salad on: February 21, 2017 01:42:30 PM
This salad is simple but so yummy! We really enjoyed it and I'm going to make it again tonight. Start by making your own pickled beets if you want!



Pickled Beets
Arugula
Goat Cheese
whole, salted Pistachios
Vinaigrette (below)
salt and pepper

Vinaigrette Dressing
3/4 cup olive oil
1/4 cup vinegar (red wine or apple cider, anything really but maybe not balsamic)
salt and pepper to taste
1 garlic clove, crushed
1/2 teaspoon Shallot Pepper from Penzey's (I love this stuff!) or whatever herb blend you like
1 teaspoon white sugar

Mix all dressing ingredients together. I like to put in a squirt bottle so I can control the dressing more easily (I have to be careful or I use too much dressing and it's all soggy). Make the day ahead if you can, it will taste even better!)

To assemble the salad, portion out your arugula into a medium-large bowl and lightly dress with the dressing and a nice pinch of kosher salt and black pepper (salt and pepper is the secret to good salad greens IMO). Toss well, taste, and adjust seasonings/dressing if needed. Plate your arugula and top with beets, goat cheese, and pistachios. Nom!
14  COOKING / Vegetarian / Vegan / Homemade Hummus and Tzatziki on: February 21, 2017 01:23:09 PM
I made a bunch of Greek-esque foods last week and it was all so good (I say -esque because maybe they're not super authentic!?). As always, I don't really cook with recipes per se, but I try to do my best to write down what I do. Keep tasting and adjusting seasonings throughout the cooking process! Starting with dried beans instead of canned is much cheaper!



Hummus

1 lb dried chickpeas (aka garbanzo beans) (note, this will make 2 large batches of hummus!*)
8 cloves garlic, peeled
juice of 1-2 lemons
reserved chickpea cooking water
kosher salt
1/2 teaspoon cumin
1/4 - 1/2 cup olive oil
1/4 - 1/2 cup tahini (or make your own by blending toasted sesame seeds)

Garnish for serving:
olive oil
a few reserved whole chickpeas
chopped parsley/cilantro
cumin, paprika, or cayenne pepper


Rinse your chickpeas and pick over for any small rocks. Cook via your preferred method, I used my Instant Pot: 1 lb chickpeas, 4 cloves peeled garlic, 9 cups water, manual for 35 minutes with a 10 minutes natural pressure release. If you are boiling on stove you may want to first soak the chickpeas overnight.

This should make around 9 cups of cooked chickpeas. Add 4.5 cups of chickpeas to your Vitamix or other high speed blender (a food processor works ok, but not as creamy IMO), along with the lemon juice, 1 teaspoon Kosher salt, 2 cloves peeled garlic, 1/4 cup tahini, 1/4 cup olive oil, the cumin, and 1/2 cup of cooking liquid from the chickpeas. (you can also throw in the cooked garlic from the pot!) Blend this mixture and taste, adding more salt, tahini, cumin, lemon juice, olive oil, garlic, or cooking liquid to get the taste and texture you like. Just add a little at a time to adjust flavors, and remember the garlic will seem stronger over time.

However, I do feel like before the mixture has cooled in the fridge, all the flavors seem stronger. Ie, the next day the hummus might not taste as flavorful to me as it did the day I made it, so I tend to slightly overseason.

To serve I like to dollop in a bowl and make a swirl on top for a splash of olive oil and any of the other garnishes above. Eat up with yummy veggies, crackers, and/or pita bread! It's also really good as a spread in a sandwich.

*Freeze the other 4.5ish cups of chickpeas along with 1 cup of the cooking liquid to make hummus another time!

Tzatziki Sauce

1.5 cups plain Greek yogurt
1/2 English cucumber, first slice as thin as you can, then dice finely
2 cloves garlic, crushed
1/4 t. black pepper
1/2 t. kosher salt
1/2 teaspoon sugar or 1/2 package Splenda (optional)
juice of 1 lemon
1 teaspoon dried dill, or 1 Tablespoon chopped fresh

Mix everything together in a bowl (some recipes will have you blend in blender or processor, but I prefer to finely dice my cucumber and just mix by hand). Add more lemon juice, salt, pepper, garlic, or dill as needed. The garlic will seem MUCH stronger the next day, so don't go overboard unless you're a garlic fiend (I am). I added a half package of Splenda to mine to just take the slightest edge off the sour yogurt and lemon juice combo, it seemed to make the sauce a "rounder" flavor to me. Leave sweetener out if you like!

Serve along with hummus as a dip, use as a salad dressing or the spread on a sandwich.
15  COOKING / Vegetarian / Vegan / Refrigerator Pickled Beets and Escabeche on: February 21, 2017 12:31:29 PM
I love making refrigerator pickled veggies! No canning to worry about and they are ready in a few days (note, they have to stay in the fridge and are not shelf stable because you aren't "canning" these)



I just made a couple of jars of pickled beets and a jar of escabeche (Mexican pickled carrots, onions, and peppers) that my boyfriend likes.

Start with clean quart jars or whatever size you like.

For Beets:

Roast or boil your beets, I used my Instant Pot because Instant Pot is the best. Scrub the beets, cut off most of the stems, and place in the Instant Pot on top of the trivet. Add one cup hot water and set for 35 minutes on manual. Let natural pressure release for 10 minutes before carefully releasing the rest of the pressure.

In the bottom of each jar add a couple of teaspoons of pickling spices (optional).

At this point I put on gloves and pulled the skin off the beets in a colander under running water. After this step I kept the gold and red beets separate to make sure the gold kept their pretty color. Slice or cut into chunks and add to the jars. (I also added a few sliced white onions to the golden beet jar since I had some extra room.)

For the liquid, boil 2 cups water, 2 cups vinegar (most recipes called for white but I used apple cider because I have a gallon of it. Works fine) 1 Tablespoon Kosher salt, and 1.5 cups white sugar. (change the amount of liquid you need for the amount you're making, just keep more or less to this ratio)

After it comes to a boil, carefully pour into jar over the beets. Seal the jars and leave on counter until cool, then move to fridge. Beets will be ready to eat in 4-5 days and last for several weeks.

For Escabeche

For 1 quart jar I think I used 4 jalapenos, 1 small onion, and 3 decent sized carrots. Plus a few whole cloves of garlic for the heck of it (warning, garlic may turn blue during the pickling process!)

Wearing gloves, cut the stems out of your jalapenos and pull out most of the seeds (if you want). Slice into rounds. Thinly slice your onion and peel your carrots and cut on the bias about 1/4 inch thick or just a little larger. Mix all together or layer each ingredient in jar. Add a couple of bay leaves to the side of the jar. Add a few whole black peppercorns too if you like.

For the liquid:

Boil 2 cups water, 2 cups vinegar, 1 Tablespoon kosher salt and 1 tablespoon white sugar. Pour over vegetables in jar and seal. Allow to cool on counter and then move to fridge. Will be ready to eat in a few days and will last in the fridge for several weeks.


**Here's a delicious salad to use your pickled beets in (and the main reason I even bother pickling beets!)
http://www.craftster.org/forum/index.php?topic=451670.0
16  Craft Swaps / ACTIVE SWAPS WHERE SIGN-UP PERIOD HAS CLOSED / Re: One Tiny Snarky Thing (signups 01/28/17-02/09/17 with S.O. 02/27/17) on: February 21, 2017 09:59:00 AM
EEp! I figured out what I'm making and ran it by alwaysinmyroom for final approval lol! It's a go!
17  Craft Swaps / ACTIVE SWAPS WHERE SIGN-UP PERIOD HAS CLOSED / Re: One Tiny Snarky Thing (signups 01/28/17-02/09/17 with S.O. 02/27/17) on: February 21, 2017 08:56:38 AM
Ok, I've like 95% nailed down what I'm going to do and my new sewing nook is put together! Woot!
18  ORGANIZED CRAFT SWAPS / New Swap Theme Ideas / Re: Mini Art Quilt Swap Round 8!! on: February 21, 2017 08:55:46 AM
Ooooo....I love this swap. If I can made good progress on the geezer swap before sign ups are over I might jump in.

Yay!  When Abbee shows up, it's always a party.  Smiley

party time! Excellent!
19  ORGANIZED CRAFT SWAPS / New Swap Theme Ideas / Re: Mini Art Quilt Swap Round 8!! on: February 20, 2017 02:38:12 PM
Oh no! I hope it shows up, that's always so stressful! Sad
20  QUILTING / Quilting: Discussion and Questions / Re: 2016 QuiltAlong, now with prizes! on: February 20, 2017 02:29:42 PM
Ooh love all of those A_w!

I set up my sewing nook last night after being sewing room-less for 4 1/2 months. I could have set it up anytime sooner but somehow just couldn't make myself get around to unpacking those last big 10 boxes from moving! Super excited to sew tonight after work!
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