The only thing better than edamame hummus (in my opinion) is spicy edamame hummus. While not as creamy as this avocado and chickpea version, this Spicy Edamame Hummus has it’s own merits….
I get that there are lots of different ideas about the texture of hummus out there and I wish I could say I’ve tried them all (because I love hummus THAT MUCH). And while I respect probably about 90% of those ideas about what hummus should feel like, I have a thing for the perfectly smooth kind with no hint of graininess. No chunks. Just soft, silky, creamy hummus. …
Taking a mediterranean-inspired chopped salad to the next level is the raison d’être for these Crispy Italian Roasted Chickpeas, which is why I’ve opted to name them so. Fair warning — I can’t confirm that there’s anything authentically Italian about this recipe.
I can confirm, however, that they are a crispy, crunchy, and flavorful snack to enjoy either on their own or atop the aforementioned salad (to be shared soon)….
Right around the time that Mr. Peach and I moved to Ann Arbor so he could pursue doctoral studies in Organic Chemistry (my husband is, like, super smart), one of my best friends and favorite people of all time was randomly placed in Detroit as part of Teach for America.
Pretty crazy, right? Two born-and-bred Oregonians randomly ending up living 45 minutes apart in the lower peninsula of good ol’ Michigan, some 3,000 miles away from home. In all seriousness, in an otherwise completely new, uncertain, and slightly scary time of my life, I was so grateful to have my friend so near.
Anyway, all of this is to segue into these delicious little goat cheese stuffed mini bell peppers. Stick with me here….
All the time.
But this past week, I had a sudden and really intense craving for a very, very specific food. Some sort of warm, gooey, and cheesy black bean dip that I could scoop up with crunchy, salty tortilla chips.
Think warm seven layer dip, sans the guacamole, plus more cheese. And with black beans….
The first time I became aware of Pimento Cheese, I was seriously grossed out. The idea of taking a bunch of perfectly good cheese and slathering it in mayo seemed, well, unnecessary. And heart-attack inducing. But then I had my first bite of that pink-tinted wonder spread and I was sold. I was ready to pack my bags and head to the South to see what else they’ve got a-cookin’ down there and sample all the pimento cheeses. Yes, all of them.
The first Pimento Cheese I ever had was from Zingerman’s, an Ann Arbor institution. Over-priced or not, they know their food stuffs. So this recipe is, more or less, a copycat. It’s been awhile since I’ve had their Pimento Cheese, but this is what I remember it tasting like. Tangy, creamy, cheesy. All the good things.
I have a new hero. Spoiler alert: It’s that high schooler who made the news for having her senior photos taken at Taco Bell. Not only do I find the picture of her smiling unironically in front of a big ol’ quesarito advertisement exceedingly hilarious, I just really admire her gumption. And while this probably isn’t something I should cop to on the internet, I actually really like Taco Bell. I know it’s tragically processed and horrible for me, but I’d be lying if I said I don’t love me some cheesy bean and rice burritos. In all seriousness, Taco Bell is actually one of the few fast food chains where a vegetarian has many different food options and I always really appreciated that. Plus, Mr. Peach and I have agreed that if you don’t really think about it as Mexican food of any kind, it’s not nearly as offensive.
Having said all that, I generally steer clear of fast food. So today we’re going to talk about a tasty, quick, and healthy alternative in the form of Creamy Avocado and Black Bean Taquitos. These taquitos are super easy to throw together with avocado and cream cheese for a creamy center and black beans for a vegetarian protein party. They are baked rather than fried, but still manage to stay crispy, so you can feel extra good about eating them.
My dad owned and operated a fantastic little bistro for most of my life. He’s the most talented chef I know and, as it turns out, really great at multi-tasking. When my brothers and I were little, sometimes childcare meant “helping” him out in the kitchen. I use quotations because as I think about it now, I’m sure we were about as helpful as you expect a five year old would be in a professional kitchen…
Anyway, I have this distinct memory of my little brother and I in bunched up white aprons, little legs dangling off the prep counter, having the time of our lives fishing big, juicy snails out of a jar and placing them into escargot plates, covering each divot (expertly, I’m sure) with a generous dab of beurre bourguinonne (fancy french garlic butter).
I decided a few months ago that I really wanted to be one of those people who grows and cooks their own food. This plan is deeply flawed for two reasons: I am plant kryptonite and we live in an apartment. Not one to admit defeat, I bought some really cute planter boxes to hang on the porch railing and immediately planted a couple of strawberry plants, cilantro, jalapeno, and basil. I also planted a Thai basil plant because I’m fancy and just for good measure, a beautiful white hydrangea, which promptly curled up and died. I’ve been told I overwatered it. Very likely this is accurate considering I did not realize that overwatering was a thing. I’m here to tell you that it is.
So, to date, I have grown the following: two strawberries (they were as delicious as they were sparse), five of the babiest jalapeno peppers you’ve ever seen, and no cilantro. For whatever freak reason though, my basil game is strong, relatively speaking.