Butterfruit Margarita Cookies

Not-so-fun fact: Avocados are named after the Aztec work for testicle.

Actually fun fact: In some parts of the world, avocados are called butterfruit. The good thing about this name is that it a) has nothing to do with testicles and b) provides a sneaky way to name your cookies without people realizing that there’s avocado in them until after they’ve eaten one and fallen in love with it. Continue reading

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Tofu For Everyone (Even People Who Hate Tofu)

Tofu is a polarizing food. Between people who are anti-soy and people who are convinced that tofu’s only good for hippies, it’s not exactly the most popular kid on the playground.

The first good tofu I had was made by my then-girlfriend’s dad. Thank heavens for social conventions. If I hadn’t been so polite, I would’ve never known how good tofu could taste. Since then I’ve been on a mission to make tofu as good as his and in the past three years, I’ve developed a fail-proof method.

Before we get started, let’s talk about a few quick tips. Although there are different types of tofu, I start out with a firm or extra firm block. Also, tofu is more protein-dense than most meats, so it shouldn’t be substituted 1:1 if you’re turning a recipe meatless.

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Burn Some Beautiful Spoons (Then Spice Up Your Life)

Do you know someone who loves to cook or wants to learn? There’s no such thing as too many spoons. You can use a wood burner to transform cheap spoons into beautiful art things that might just be too pretty to use. That’s nothing a little inspiration can’t fix. Encourage them to use their new tools by making a spice mix or two. Whether you’re crafting for a seasoned cook or a novice, chances are they would enjoy a new flavor in their armory. We’ve got five spice mixtures that can be easily incorporated into a snack or a full-blown feast.

Inspiration

Inspiration

You will need:

  • A Woodburning Pen
  • Wood or bamboo spoons or other cooking utensils
  • An extra spoon – To practice on the same kind of wood you’ll be using
  1. Sketch out some ideas. Keep it simple; a woodburner can be kind of unwieldy. Don’t forget that you’ve got the whole spoon (including the tiny little tip at the end of the handle) to work with. You might want to stay away from the actual spoon if you’re worried about food being hard to wash out or you might not. It’s your call. Go for lines, animals, words, swirlies, or whatever you’re best at doodling.
  2. Practice your plans on the extra spoon.
  3. Take a deep breath, you’re ready for the main event. You can either draw on the spoon with a pencil to give yourself some guidance or dive right in.

Spice Mixtures

spice-jars

European and Latin American spices are typically easy to find in any grocery store. For spices that aren’t used as often in those cuisines, stay far away from places like Whole Foods – you’ll find them there, but they’ll cost you a fortune. Instead, head to a Middle Eastern (for sumac) or Indian (for turmeric, cumin, coriander, fennel, mango, black salt, and ajwain) grocery store. Indian store especially tend to sell large bags for much more affordable prices, which is great if you’re making a spice mix for more than one person. They’re also usually fresher because the typical customers at a cuisine-specific grocery are more likely to buy foods that would sit for ages at a generic grocery. Not to mention: you’re supporting a member of your community by shopping at a local store.

Adobo
6 T Salt
6 T Granulated Garlic
4 T Oregano
2 T Black Pepper
2 T Turmeric
2 T Onion Powder
Uses: Anything and everything

Chaat Masala
3 T cumin
1 T coriander seeds
1½ t fennel seeds
4 T mango/amchur powder
3 T black salt/kala namak
1½ t black pepper
1½ t ginger powder
1 t mint
1 t tumeric
1½ tsps ajwain/carom seeds
Toast and crush the mixture in a mortar and pestle/pilón or grind it up in a (well-cleaned) coffee grinder
Uses: Sev puri, add to fries, salads, and mangoes

Herbs de Provence
5 T dried thyme
3 T dried savory
2 T dried marjoram
5 T dried rosemary
1½ T dried lavender flowers
Uses: Add to omelettes, pizzas, popcorn, vegetables

Za’atar
2 T Thyme
1 T toasted sesame seeds
2 t ground sumac
½ t salt
Crush the mixture in a mortar and pestle/pilón or grind it up in a (well-cleaned) coffee grinder
Uses: Pita chips, add to olive oil for dipping bread, add to popcorn

Pumpkin Pie Spice
2 T ground cinnamon
4 t ground ginger
1 t ground cloves
1 t ground allspice
1 t ground mace
1 t ground nutmeg
Uses: Hot buttered rum, add to pancake batter, winter vegetables (anything orange), vanilla ice cream

Sweet Potato Falafel

Lunchtime: unequivocally the best part of the day. But could it be better? Yes sir, it can. You don’t have to spend gobs of money going out, but you also shouldn’t be packing the same peanut butter sandwich year in and year out; there is a middle way. The path to becoming a lunch box buddha isn’t so hard. All you need is a good balance of inspiration and improvisation.

Spanish food and I don’t really get along. To illustrate my point, I took a picture of the fruits and vegetables section of my grocery last time I went shopping.

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One of these things is not like the other

Spanish people are obsessed with pigs. There’s just no getting around it. Galicians in particular also seem to have a borderline-abnormal fixation on plastic bags. Because I am Captain Planet (and also just because I hate when I have a lot of groceries and my bag breaks on the walk home), I always bring my own bags. Unfortunately, the ladies who weigh your produce at the frutería don’t like it if you try to put your onions in your own bag because it’s “unhygienic” (this coming from a people who think it’s totally 100% no big deal to put a severed pig’s head in a pile of lettuce).

So anyway, lunch! This week I invited my German friend Julia over to make lunch with me because it’s Carnaval so all our friends were glamming it up in the Canary Islands and also because I like her a whole lot. Cooking lunch for the week is a whole lot easier when you have someone cooking with you. Not only does it mean half as much chopping, for this particular menu it means you get done faster because one person can roll the pita/falafel while the other cooks them.

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One Ingredient Banana Ice Cream

Inspired by Carolyn’s three ingredient recipe for peanut butter cookies (Which, by the way, are delicious! Especially the day after.), I decided to finally give The Kitchn‘s much-touted 1 ingredient ice cream a shot. Can you guess what the ingredient is?
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