Saturday, August 28, 2010

Cooking on a Saturday

This is one of my favorite times of year. As teachers, we are hopeful and ready to begin "the best year yet", the weather is beautiful (windows open, yes please!), and I have a renewed sense of purpose and excitement. I just love the late summer/early fall and I think it loves me back.

In celebration of my good feelings, I made a few things this morning/afternoon to enjoy throughout the week. Make one if you are in need of good vibes, or already have them, these are yummy treats for both states of mind and body.

Really Easy Hummus
Adapted from The Best Recipe and The Moosewood Cookbook

2 cans of chickpeas (low sodium, usually organic)
2-3 cloves of minced garlic
1/2 cup tahini (usually cheapest at ethnic grocers)
1/2 cup olive oil
1/4 of a bunch of cilantro
salt, to taste
pepper, to taste
lemon juice, to taste

Put all of this into a blender or food processor, mix it up until you like the consistency and taste. If it is too thick or not blending well, add a little water, start with 1/4 cup and go from there.


Note to you: This makes a lot of hummus, so if it's just you or you don't want a ton cut this in half.

Second note to you: Try out different herbs and add-ins to spice this up. I usually make this with scallions and parsley, but this time did cilantro and extra lemon. What about some jalapenos? red peppers? sun-dried tomatoes? Try the base ingredients and then go from there.


Angel Food Cake
Found in Everyday Food Magazine


1 cup cake flour (spooned and leveled)
1/4 tsp salt
12 large egg whites (room temperature)
1 tsp cream of tartar
1 1/4 cup sugar
2 tsp vanilla extract

1. Preheat the oven to 350 degrees
2. Sift flour and salt into a bowl and set aside.
3. With a mixer, preferably a stand mixer with whisk attachment, beat the egg whites on med-high for 1 minute until foamy. Add the cream of tartar and beat until soft peaks form.
4. Continue to beat while adding sugar gradually and beat until stiff peaks form. Add the vanilla and beat until combined.
5. Sift the flour and salt over the egg white mixture. While turning the bowl, fold the flour into the egg whites by slicing your rubber spatula through the center and coming up the side. Continue until all the flour is fully combined.
6. Spoon the batter into an angel food cake pan, ungreased, and smooth the top. Run a knife through the batter to pop any bubbles.
7. Bake 35-40 minutes or until golden brown.
8. Cool while inverted, after 1 hour run a knife around the pan to release the cake and unmold.
9. Eat and enjoy with some fruit and whipped cream (make your own, take my word for it).

Another note to you: This is not a particularly easy recipe, but when you make your first 'perfect' angel food cake, you will be so proud of all your hard work and skill. Be proud of your mad baking skills, girlfriend.
My cake with spiced whipped cream.

1 comment:

  1. So talented Jen. Angel Food Cake is a tough one to pull off and yours looks good enough to be a cook book. Congrats Sister!!

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