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lovesmiths: I'm on Fire: Chickpeas and Chorizo
http://lovesmiths.blogspot.com/2014/12/im-on-fire-chickpeas-and-chorizo.html
Wednesday, December 3, 2014. I'm on Fire: Chickpeas and Chorizo. If it's grey and cloudy in your head AND in the sky, you might want to try this dish, guaranteed to burn those clouds away. The ones in your head, anyway. Chickpeas and Chorizo is inspired by my recent interview with Chuck Prophet (read it here. 3 tablespoons olive oil. 1 medium onion, finely diced. 2 stalks celery, finely diced. 4 cloves garlic, thinly sliced. 1 teaspoon crushed red pepper. 189; cup dry sherry or dry white wine. Add choriz...
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lovesmiths: October 2014
http://lovesmiths.blogspot.com/2014_10_01_archive.html
Tuesday, October 28, 2014. How Sweet It Is: Apple Butter. OK Autumn, I resisted, but you got me; I am beguiled. You've become a sweet taste in my mouth, now. You wooed me with golden light, blazing trees, and crunchy carpets of leaves, and closed it with apple butter: Honeycrisps cooked for hours and hours with cider and cinnamon, transformed into a spoonful of heaven on earth. A grateful nod to Martha Stewart). 2 tablespoons coconut oil (or unsalted butter). 7 medium apples, peeled, cored, and quartered.
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lovesmiths: May 2015
http://lovesmiths.blogspot.com/2015_05_01_archive.html
Sunday, May 31, 2015. Olive Oil Lemon Cake with Strawberry Rhubarb Sauce and Coconut Cream. In a recent interview with Tanya Donelly for Paste Food. She mentioned her love of olive oil lemon cake and included a recipe that I immediately tried and immediately fell in love with. The recipe ended up being edited out of the piece, but many weeks later I am still experimenting with olive oil lemon cake and I'm afraid I'm totally addicted. Here are a couple of recipes I've tested with excellent results:.
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lovesmiths: March 2015
http://lovesmiths.blogspot.com/2015_03_01_archive.html
Monday, March 23, 2015. Where Have You Been All My Life? I have Amanda Shires to thank for introducing me to the concept of saffron risotto, and I have the amazing Nora O'Connor to thank for introducing me to the concept of risotto cakes. I interviewed Nora for Paste Food. 3 cups leftover saffron risotto. 1/2 cup all-purpose flour. 1/2 cup breadcrumbs, plus more to coat cakes. Canola oil or coconut oil. Labels: saffron risotto cakes. Subscribe to: Posts (Atom). Bio, Contact, and Photos. Dinner: A Love St...
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lovesmiths: April 2015
http://lovesmiths.blogspot.com/2015_04_01_archive.html
Thursday, April 30, 2015. Lentil Soup by Murder by Death. Yes I know it's May and we're supposed to be dancing around the May Pole eating strawberries, but it's forty-five degrees and cloudy in Chicago, and what I really want is a bowl of hot soup and a Friday Night Lights binge. I got this recipe from Sarah Balliet, cellist in Murder by Death ( I interviewed them for Paste. My version below is a vegan take on the recipe, with carnivorous variations in parenthesis. 1 lb lentils, rinsed and drained. Subsc...
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lovesmiths: August 2014
http://lovesmiths.blogspot.com/2014_08_01_archive.html
Thursday, August 28, 2014. Summer Fruit Crisp: When the Living is Lazy. When the berries are perfect but you're too lazy to make pie, make berry crisp. When you're too lazy to write a real blog post, post an easy recipe for berry crisp that you've tested a bunch of times and always turns out crazy good. 1 cup oats, divided. 1/4 cup brown sugar or coconut sugar. 1/2 cup coconut oil, melted. 3/4 cup sugar (haven't tried coconut sugar in the filling - would that work? 2 Tbsp. cornstarch. Preheat oven to 375.
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lovesmiths: Olive Oil Lemon Cake with Strawberry Rhubarb Sauce and Coconut Cream
http://lovesmiths.blogspot.com/2015/05/olive-oil-lemon-cake-with-strawberry.html
Sunday, May 31, 2015. Olive Oil Lemon Cake with Strawberry Rhubarb Sauce and Coconut Cream. In a recent interview with Tanya Donelly for Paste Food. She mentioned her love of olive oil lemon cake and included a recipe that I immediately tried and immediately fell in love with. The recipe ended up being edited out of the piece, but many weeks later I am still experimenting with olive oil lemon cake and I'm afraid I'm totally addicted. Here are a couple of recipes I've tested with excellent results:.
lovesmiths.blogspot.com
lovesmiths: September 2014
http://lovesmiths.blogspot.com/2014_09_01_archive.html
Tuesday, September 23, 2014. It's Over: Summer's End Succotash. Today is the first full day of autumn and the first day of classes at the esteemed institution where I'm lucky enough to work. I usually welcome this back-to-school season and leap right into jacket weather, a box of new pencils in my pocket. But some years I feel autumn for what it really is; a wrackful effing siege. Goodbye sun, farewell beach, hello darkness my old friend. 3 tablespoons olive oil. 1 onion, minced very finely. Subscribe to...
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lovesmiths: June 2014
http://lovesmiths.blogspot.com/2014_06_01_archive.html
Monday, June 30, 2014. Everything's Coming Up Lemon Bars. Lemon bars divide people into those who think, 'they're fine, whatever, what's the big deal,' and those who think they're everything in the world. I fall into the latter camp. Big time. It is surprising then, that I've never perfected a lemon bar recipe, have never had much luck making them myself. And most bakery versions are deeply disappointing. So I don't eat lemon bars very often. But I always want to. Last week (you can read it here. Monday,...
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lovesmiths: Vegan Punk Chocolate Shake
http://lovesmiths.blogspot.com/2015/07/vegan-punk-chocolate-shake.html
Thursday, July 30, 2015. Vegan Punk Chocolate Shake. I just spent a few days in Wisconsin and Michigan where I ate a little more than my fair share of fried cheese and ice cream. Home now and recovering, I have been craving a treat but needing something that might be a bit easier on my body. I thought of the vegan punk chocolate shake that I made for a recent piece I published about punk and food. 1 cup frozen raspberries or strawberries. 6 ounces very dark chocolate (I used 88%), melted and cooled.
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