Party Foul

Here I am, yammering away about steel cut oats and knee injuries, completely forgetting about promised party recipes from my Goodbye Astoria Farewell Party. Silly me. 

One of the recipes that received the biggest compliment at our recent party were my two hummus(es?). People were surprised that they were actually homemade, because let's be honest....most homemade hummus suck balls. It's true. They do. Usually, homemade hummus doesn't have the right flavor or consistency compared to the ones you buy in the store.

Truth be told, I am addicted to hummus! Addicted! I can finish off an entire container...by myself...in one sitting. No lie. If it was possible to do lines of this stuff, I would. That's how much I need it!

Jerry had recently uncovered the "secret" to good homemade hummus, which is a shit ton of tahini sauce. I put "secret" in quotes, mostly because I already knew this to be true. I've just been too chicken to add the amount of tahini necessary to obtain true hummus flavor. One reason for my fear is because tahini can be a little pricey. The second reason is because I'm always trying to watch the fat and calories that goes into my food. Tahini tends to be higher on the fat and calorie side of things.

Luckily, I had Jerry there to push me past my hesitation. And by "push me past," I really mean completely take over all hummus making! However, with our combined efforts, we made some pretty kick-ass hummus.

On the left is original hummus.
On the right is chipotle pepper hummus. 

Original Hummus

Ingredients
1 - 2 garlic cloves
1 can chickpeas, reserve 3 tbsp of liquid from the can
1/2 c to 3/4 c tahini, to taste (this is sort of a taste judgement call)
3 tbsp olive oil
2 tbsp lemon juice
The zest of one lemon
1/4 tsp paprika and chili powder
salt and pepper to taste
water, if needed to reach desired consistency

For Chipotle Pepper Hummus, add 1 - 2 chipotle peppers in adobe sauce, to taste.

Method
1. Add garlic cloves to a food processor. Process until garlic is cut up into small pieces.
2. Add all of your ingredients, except olive oil, to food processor. Begin to process, slowly streaming in the olive oil as you go.
3. Stop processor to scrape down sides occasionally to ensure all bits and pieces get incorporated.
4. Once desired consistency is obtain, top hummus with extra olive oil and a sprinkle of paprika.

Cooking for a Crowd

Maybe it's the Italian in me, but whenever a large group of people get together, I feel a need...nay, a duty to bring food with me! I have to feed people! It's a compulsion, really! Whether its cupcakes or another diabetic-friendly dish (because, you know, cupcakes are so diabetic-friendly), you can be sure I'll have a plate covered in saran wrap in my hands.

This duty intensifies if I've had a hand in organizing said large grouping. This past weekend was no exception.

Friends and I are headed upstate to attend the annual New York TAP Festival. TAP Fest is a two-day beer festival on Hunter Mountain, where you get plenty of samples from local breweries and usually some deep-fried grossness. And corn dogs. I can't forget the corn dogs! People have almost lost limbs trying to get those corn dogs! Or at least wasted 30 minutes stalking the wait staff as they left the kitchen with them. Ahem, Jerry.

This was our second year renting a house for 20 people! Yes, 20 people! Since the planning for TAP Fest started in February, I have been devising what recipes I wanted to make this year! When cooking for a group of 20, your recipes need to be two things: good and cheap!

I wanted something that would feed a crowd, excite me more then just regular hamburgers and hot dogs (two things that are not part of my usual food repertoire), and help me clean out my pantry in preparation for my upcoming move. I decided to make a Vegetarian Three Bean Chipotle Chili. Recipe to follow.

And you can't have chili without cornbread! Look for this recipe in an upcoming post.

I decided I needed to contribute to breakfast as well. I made steel cut oats in the slower cooker. Yes, I am a dork and brought my slow cooker with me.

This isn't the actual oatmeal that was served, but you get the idea!

Lastly, it wouldn't be full weekend of fun without cupcakes! There's nothing particularly special about these Red Velvet cupcakes. Except for the obvious! That they're cupcakes!!! Which is pretty damn special. Oh, and I replaced the water called for in the recipe with buttermilk. It gives them a slightly more authentic feel.

Here's a shout out to my friend, Lilia, who made some kickass 'shrooms and onions to top our burgers with. Maybe she'll be so kind as to do a guest post and tell you how they were made.

Three Bean Chipotle Chili - vegetarian
Obviously, this recipe makes a crapload of chili; feel free to adjust to your needs. It also went really well as a hotdog topping. Which we would defeat the whole vegetarian thing, but just sayin'.

Ingredients
1 large red onion, chopped
4 garlic cloves, minced
2 large green peppers, chopped
4 large carrots, peeled and chopped
1 cup frozen corn
1 cup TVP
3 tbsp cumin
1 1/2 tbsp oregano
4 - 5+ chipotle peppers in adobe, chopped
2 tbsp adobe sauce from peppers
2 tbsp liquid smoke
2 cans dark red kidney beans
2 cans black beans
1 can black-eyed peas
1 large can diced tomatoes
1 large can crushed tomatoes
1 can tomato paste

2 - 3 cups vegetable broth, depending on how thick your mix is
salt and pepper, to taste

Method
1. Saute the onions and garlic in olive oil until translucent.
2. Add the peppers, carrots, and onions. Saute for about 10 minutes. Salt and pepper.
3. Add TVP, cumin, and oregano. Saute a few minutes longer.
4. Add beans, tomatoes, chipotles, adobe sauce, and liquid smoke.
5. Add can of tomato paste and pour veggie broth over it to help break it up. Mix into the chili well.
6. Let chili simmer on stove top for about an hour to an hour half, stirring often to prevent the bottom of the chili from scorching.

Alternately, you could also complete through step 3 and then add everything to a slow cooker. Set on the low setting for about 3 - 4 hours.

Countdown

We're in the final weeks now before my move-in with Jerry. By May 12th, I will be an official fist-pumper, livin' in Jersey. Maybe Snookie and I will become friends. I give complete permission for anyone who reads this blog to punch me in the face if I say that again!

While I'm excited to start the next chapter of my life, it is bittersweet. I love living in Astoria. I'm definitely it's number one fan! I sometimes have to remind myself that Astoria won't cease to exist once I've crossed state lines. I can always come back to visit my old favorites. Plus, with the roomie staying in our apartment, I will have a permanent crash pad whenever I need it.

What better way to say good-bye and pay homage to my favorite place in Queens then to have a party! We also just like to throw parties.

Of course, it wouldn't be party without food. I have to say that this was probably my easiest party menu with being able to prepare so many things ahead of time. I've put asterisks by all the things that could be made the day before.

Here's my Greek inspired menu.

Ode to Astoria Menu

Dips

Hummus - Regular and Chipotle Pepper* 

Baba Ghanoush*

Tzaztiki*

Tabbouli*

Mains

Mini Spanikopita*

Greek Salad on a Stick

Lemon Fingerling Potatoes

Desserts

Bakalava Cups*

Mini Greek Yogurt Parfaits*

* Can be made the day before

Now for one of the recipes.....

Greek Salad on a Stick

Ingredients

"Greek Salad" 

1 seedless cucumber, sliced

grape or cherry tomatoes - as many as you'll need for skewers; I used Campari tomatoes

1/4 lb feta, cut into cubes

kalamata olives - as many as you'll need for skewers

skewers

Red Wine Vinaigrette

4 tbsp red wine vinegar

4 tbsp olive oil

1 tbsp fresh lemon juice

2 tsp oregano

salt and pepper to taste

Method

1. Skew your "salad" ingredients, starting with the olive. Then, add the feta, tomato, and cucumber.

2. Mix together all of your vinaigrette ingredients.

3. Dress skewers with vinaigrette simply by evenly pouring it over the sticks. 

And done! How easy is that?!

My Mother's Daughter

Growing up, I always thought I took after my father. My father is a talkative, outgoing person who loves to tell stories. He is also rather pig-headed and can give you the silent treatment like nobody's business. Qualities I happen to share with him.

However, as I have aged, I am starting to see more and more of myself in my mother. In fact, I have inherited an apparently genetic disease from her. No, not diabetes (but her genetics probably played a role in that too). It's "There's Not Enough Fooditis." 

As my mother prepared for Easter dinner, we listed off all of the food to be made, which included antipastos, dips, soup, fish, veggies, salad, and enough desserts to put me into a diabetic coma. We DEFINITELY had enough food. 

However, I realized that whenever I am preparing for a meal or party, where I am responsible for feeding others, my number one anxiety isn't if everything will taste good or poisoning everyone (though maybe I should move that concern up to the top of the list), it is will there be enough food. Which leads me only to make so much food that only a small army of men would be able to finish it all. 

Case in point, I recently had to prepare lunch for a staff meeting. Having worked a long day, I cooked for several hours after work, adding new dishes as I went to ensure plenty of food. However, whatever I had made the night before did not register as enough in my mind. I woke up the next morning and threw together this quick bread. 

Crazy for me. Lucky for you, because it happens to be an awesome bread!

This bread happens to be Herbed Sun DriedTomato and Parmesan Cheese Bread.

Buttermilk Quick Bread with 10 Variations
Adapted from TheKitchn.com
Ingredients
2 cups whole wheat pastry flour
1 tbsp agave nectar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1 large egg
2 tbsp olive oil


Method

1. Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.

2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

3. Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

4. Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

5. Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

10 Variations:

1. Cranberry-Walnut Loaf - 1 c. dried cranberries, 1/2 cup toasted and chopped walnuts, 1 tsp vanilla, zest from one orange
2. Apple-Cinnamon Loaf - 1 c. diced apples, 1 tsp cinnamon, 1/2 cup toasted and chopped nuts
3. Cherry-Almond Loaf - 1 c. dried cherries, 1/2 cup toasted and chopped almonds, 1 tsp almond extract
4. Blueberry Loaf - 1 c. fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon
5. Ginger-Orange Loaf - zest from two oranges, 1/4 cup minced crystallized ginger, 1 tsp cinnamon, pinch of cloves, pinch of nutmeg
6. Herbed Sun-dried Tomato and Parmesan Loaf - reduce sugar to 1 T, 1/2 c. grated cheese, 1 tsp oregano, 1/2 tsp thyme, 2 T minced sun-dried tomatoes
7. Onion-Dill Loaf - reduce sugar to 2 T, one minced onion cooked until soft, 1 T minced fresh dill
8. Pesto Loaf - reduce sugar to 1 tablespoon, 1/4 c. pesto, 1/2 c. shredded parmesan cheese
9. Spicy Jalapeno Loaf - reduce sugar to 2 tablespoons, 1/4 cup minced jalapeno peppers, 1 c. shredded cheddar cheese, 2 tsp chili powder
10. Irish Soda Bread Look-Alike Loaf - reduce sugar to 1/4 cup, 1 T caraway seeds, 3/4 cup raisins

The Best Thing I Ever Made

The best thing I ever made has three ingredients and took less the 60 seconds to make.

I've made four course dinners, slaved over stoves for hours, and tested, retested and tested recipes again. Yet, Curried Ketchup is the best thing I have ever made! My life is forever changed.

I made Curried Ketchup as a spread for the Mini Turkey Sliders at Heather's birthday party. It was so damn good I find myself making meals simply so I can eat more of it. I had no intention of making veggie burgers this week...but I did! To eat more Curried Ketchup! French fries? Not really my thang, but if they can be used as a vehicle for shoving more ketchup in my face, then french fries it is! Scrambled eggs and Curried Ketchup. Pretzels dipped in Curried Ketchup. Rolls slathered in Curried Ketchup.

I think you get the idea.

You can thank me later.

Life Changing Curried Ketchup

Ingredients
1/2 c organic ketchup (I suppose you can use conventional ketchup)
1 - 2 teaspoons curry powder, depending on your preference
1 - 2 squirts lemon juice

Method
1. Put all ingredients in a bowl and stir until combined

Deviant Tart!

What is this?

It's a galette.

A what?!

A galette. It's french for an open faced tart.

Take that exchange and multiple it by 10. That's how many times I repeated that conversation the night of Heather's party. Eventually, I gave up on all my fanciness and just called it what it was, an open faced tart. 

This recipe seems long and complicated, but it's actually pretty easy. If you wanted to save yourself some time, you can always buy pre-made pie crust instead of making your own. 

Potato, Mushroom, and Caramelized Onion Galette

Spinach-Feta Galette

Galettes Two Ways

Crust Ingredients:

1 1/4 cups all-purpose flour

1 cup whole-wheat pastry flour

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/3 – 2/3 cup water

1/4 cup extra-virgin olive oil

Seasonings of your choosing

Filling #1 (Mushrooms, Caramelized Onions, and Potatoes):

1 tbsp butter

1 large onion, chopped

1 tbsp sugar

2 garlic cloves, chopped

1 12 ounces container cremini mushrooms, sliced*

1 large Yukon Gold potato, thinly sliced*

Freshly shredded parmesan

salt and pepper

Filling #2 (Spinach, Feta, and Olives):

½ large onion, chopped

2 garlic cloves, chopped

1 bag frozen spinach, thawed

½ tsp oregano

½ c feta, crumbled

1/3 c kalamata olives, pitted and chopped

salt and pepper

Method

For crust:

1. Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a bowl.
2. Make a well in the center. Add the water-oil mixture, stirring until well blended. Stir in seasonings. You should be able to form this into a ball and not be too sticky.
3. Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.

For filling #1:

1. Melt butter over medium heat. Add onions, sugar, salt, and pepper. Sauté over medium low heat until onions begin to brown and caramelize, about 35 – 40 minutes.
2. In a separate pan, sauté mushrooms and garlic in olive oil until ‘shrooms are cooked through.
3. Thinly slice potatoes
4. Layer potatoes into galette and bake for 20 minutes. Add onions, mushrooms, and cheese for the last 15 minutes of baking.

For filling #2:

1. Sauté onions and garlic in olive oil over medium heat until soften.
2. Add frozen spinach and oregano. Heat until cooked through.
3. Let spinach cool once cooked for 15 to 20 minutes. Add feta and olives.

To assemble galettes:

1. Roll the dough into a rough 14-inch circle about 1/4 inch thick. Coat a baking sheet with cooking spray and place the dough on it.
2.  Arrange the filling on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go.
3. Stir egg and water briskly; brush lightly over the crust.
4. Bake at 400 degrees for 30 to 35 minutes until the crust is golden brown. 

Party People

This weekend, My lovely roommate entered the last of her 20's. Such an event required a party! We're party people, in case you haven't noticed.

This party wasn't much different then our usual parties, which of course means it had crapton of food, booze, and maybe a drunken, impromptu toast to the birthday girl. Maybe. As usual, I thought I'd share the menu details.

Heather's Birthday Party

Apps
Cheese Plate - a party staple
Pumpkin Mac-n-Cheese -- the pumpkin obsession continues*
Spinach, Feta, and Olive Galette (fancy word for open-faced tart)
Potato, Mushroom, and Caramelized Onion Galette
Mini Turkey Sliders with Spicy Mayo and Curried Ketchup
Sweet Potato Fries - which never technically made it off the cookie sheet

Desserts
Nutella Cupcakes
White and Chocolate Chip Cookies

Booze
Wine and Beer - no fancy cocktails this time around, didn't want a repeat of Halloween

Recipes to come!

*This is essentially the Winter Squash Mac and Cheese recipe only pumpkin replaced the winter squash.