Spicy Sesame Crackers

March 29, 2011 by

After working this weekend, I took Monday off. Two great things happened:

1) I finally got around to making these crackers I’d been eyeing.

2) I went grocery shopping.

Yes, grocery shopping on a Monday morning is truly great. The stores are quiet, bordering on peaceful.  There are just a few polite moms, wandering the aisles. Everything is in stock, the produce is fresh. I could move slowly and take my time, not banging carts every time I turned a corner. It was wonderful.  I’m still glowing from the experience.

Now that I’ve revealed to you how obsessed I am about my grocery shopping, on to these crackers. Crackers- another item I never think to make at home but was curious to try.  These are hearty and crunchy and spicy all at the same time.  I like the addition of the sesame seeds, both for the way they taste and how they look.

Spicy Sesame Crackers adapted from So Good and Tasty

Makes roughly 24 crackers

3/4 c cold water

1/8 c olive oil

1 1/4 c whole wheat flour

1/4 c corn meal

1 tsp salt

1/2 tsp red pepper flakes (less if you don’t like it so spicy)

1/2 tsp paprika

1/2 tsp salt

1/2 tsp garlic powder

1 T sesame seeds

In the bowl of a stand mixer fitted with the paddle attachment, pour in the olive oil and water.  In a separate bowl mix together the flour, corn meal, salt, and red pepper flakes.  Pour the dry mixture into the wet, mixing on low until just combined.  The dough should be slightly sticky. Remove the dough, bring together into a ball, cover tightly with plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 500 degrees, line 2 baking sheets with parchment paper.  Mix together the remaining ingredients in a small bowl. Remove the dough from the fridge and place it on a lightly floured countertop.  Flour the top of the dough and your rolling pin.  You may need to do this several times throughout so the dough doesn’t stick.  Roll from the center out, getting the dough as thin as possible.  Once rolled out, run a spatula under the dough, loosening it from the counter.  Use a pizza cutter to clean up the edges, then transfer the dough to the baking sheet.  Brush the dough with olive oil, and sprinkle evenly with the sesame/spice mixture.

One sheet at a time, bake for ten minutes, then flip the dough and bake for another 2-4 minutes, until it’s lightly brown.  Let the cracker cool, then break or cut into large pieces.

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A New Salad Dressing

March 28, 2011 by

Making my own salad dressing is nothing new. That’s the way my mother did it growing up, so I grew accustomed to doing it that way. We occasionally had a bottle of ranch in the fridge, but that was for the nights my mom went out and we had a babysitter. We’d have chicken nuggets and chopped up veggies, and use the ranch as dipping sauce for both the nuggets and the veggies. That whole combination though, doesn’t sound too appetizing now.

My standard at home dressing always consists of French mustard, honey or sugar, some type of vinegar, and olive oil. I recently bought a jar of tahini to make hummus, but had a ton leftover. At $7 for the jar, I didn’t want it to go to waste, so I began exploring tahini based dressings. I settled on the one below based on the items in my cupboard. One week later our tahini is almost gone- a testament to how good this dressing is. The flavor is strong yet not overpowering, with great nuttiness from the sesame seeds. It’s also addictively creamy, without the addition of sour cream or mayo.  We’re almost through with the tahini and I definitely plan on buying more.  So in the end, this whole effort to get rid of an ingredient only caused it to become a mainstay in my cupboard.

Tahini Dressing adapted from Epicurious

1/4 c tahini
1/4 c water
1 T lemon juice
1 T apple cider vinegar
1 T soy sauce
1 clove finely minced garlic
2 tsp maple syrup
s+p to taste

Whisk together the tahini and water until completely combined. Then add in remaining ingredients and stir well. If dressing seems to thick, add a bit more water. Toss half of dressing with a large bowl of salad ingredients- add more if desired. Dressing can be stored up to a week, covered, in fridge.

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Homemade Mint Limeade

March 24, 2011 by


It dawned on me the other day I had never written about a beverage.  I’m certainly not whipping up cocktails in my kitchen every night, but alcohol or not, I do enjoy toying with ingredients in my drinks- whether it be adding apple pie spice to hot cocoa, or putting grapefruit juice in my gin and tonic (though there must be a name for that).  With an abundance of limes on hand, I decided to make homemade limeade.  If you’ve only had lemonade and not limeade, then you’re missing a crucial part of the citrus drink spectrum.  Even more tart in flavor, limeade is incredibly refreshing.  To enhance the drink’s natural green hue and mellow out the tartness, I added mint.  This drink is wonderful on its own, but it without a doubt begs for a splash of gin or vodka.  Cheers to finding my go to summertime drink.



Homemade Mint Limeade

Make 2 glasses

juice of 6 limes

2 tsp finely chopped fresh mint

3 T agave nectar (or simple syrup)

2 1/2 c water (sparkling if you have it)

Whisk together the lime juice, mint, and agave nectar.  Divide lime mixture between two medium size glasses.  Fill the glasses slightly more than half way with ice cubes.  Stir well to chill lime mixture.  Pour 1 1/4 cups of flat or sparkling water into each glass and stir well.  Enjoy immediately!

85 Comments

Southwestern Quinoa Salad

March 22, 2011 by

I like quinoa. I do.  I just like it in smallish quantities. I feel like I’m supposed to really like it.  It’s that hot new grain that’s super healthy, has every nutrient you need, absorbs all flavors, can be made sweet or savory, yada yada.  I’m sorry, but I’m just not that into it.

Every once and a while though, I feel like we should be eating it (because it’s so healthy!) and I end up buying it.  We had some in our cupboard, and when deciding how to prepare it, Brandon came across this recipe.  I’m not the biggest fan of allrecipes.  I sometimes feel like their site is just a dumping ground for all the recipes posted on the boxes of ingredients from the grocery store.  But not all those recipes are bad, so I shouldn’t shun them immediately.  What really caught my eye on this particular recipe though was that almost 62,000 people had saved it to their recipe box. 62,000 people are planning on making quinoa, and they’re preparing it this way? Well then, I guess it can’t be half bad.

So with just a few small ingredient additions (paprika, jalapeno, lime), I prepared this quinoa recipe for dinner the other night.  And it was…. beautiful to look at but just so so.  Maybe I just need to add bacon and call it a day, but then it would feel a bit like cheating.  Am I alone here, or does someone have some super fabulous quinoa recipe I’m missing?  If not, I recommend the one below- just add pork fat.

Southwestern Quinoa Salad adapted from allrecipes.com
Serves 4
  • 1 teaspoon vegetable oil
  • 1 jalapeno, minced
  • 1/2 onion, chopped
  • 4 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • juice of 1 lime

Heal oil in medium size pot over medium heat.  Add in onion, garlic, and jalapeno, stirring occasionally and cooking until lightly browned (8-10 minutes).Stir in quinoa, cover with vegetable broth, and stir in spices.  Bring to a boil, and then lower to a simmer.  Simmer partially covered over medium low heat for 20-25 minutes, until all liquid is absorbed.

Stir in corn and beans, cooking for a few minutes until corn is cooked through.  Stir in cilantro and lime. Dish may served warm, at room temp, or chilled and served cold.

18 Comments

Inspired Guacamole

March 20, 2011 by

A few weeks back, I had dinner at Rosa Mexicano for the first time.  I ate everything from the crab empanadas to the pork belly tacos, but what stood out the most was their guacamole.  Big buttery pieces of avocado tossed in onion, jalapeno and cilantro. As I downed the dip, I began to question why, when making guacamole at home, had I always smashed my avocados into oblivion? From that moment forward I swore I’d never made guacamole that way again. This Sunday, midst a Mexican food themed weekend, I finally had the opportunity to amend my guacamole making tendencies.  I followed Rosa Mexicano’s signature recipe and added in lime and extra jalapeno for freshness and spice. The outcome was delicious, most certainly a vast improvement from my previous version of guacamole.  Not to mention, this guacamole method makes a remarkably pretty dip, don’t you think?


Guacamole adapted from Rosa Mexicano Restaurants

Serves 4

3 ripe hass avocados

handful chopped cilantro

2 1/2 T very finely minced white onion

1 japaleno finely minced

juice of 1 lime

1/2 tsp salt

tortilla chips

Cut avocados in half, remove pit, and scoop out whole halves (gently run a spoon around the rind).  Chop avocados into medium size chunks.  Toss gently with remaining ingredients.  Cover with plastic wrap, pressing it directly against the avocado so it’s not exposed to the air.  Chill in fridge for 30 minutes before serving with tortilla chips.

1 Comment

Spicy Sesame Noodles

March 18, 2011 by

I am by no means experienced in Asian cooking.  It’s the one area in the kitchen I don’t feel too inclined to explore.  I’d much rather eat out for Japanese, Chinese, or Thai food (etc) and call it a day.  However, there is one dish I’ve taken to making at home- Sesame Noodles.  Granted it’s probably one of the most Americanized dishes at a Chinese restaurant, but I love it anyway (largely due to the presence of peanut butter in the sauce).  Plus, any sauce that just requires throwing items in a blender and hitting on is an ideal weeknight recipe in my book.  We paired these noodles with baked tofu (Gasp! How un-Contessa like of me) as we’re trying to eat less meat, but sauteed shrimp or chicken would also work well. Toss the raw shrimp or chicken in a few tablespoons of the sauce, allow seafood/meat to marinate for at least 30 minutes, and then cook in a lightly oiled frying pan.  Serve over tossed noodles.

Spicy Sesame Noodles adapted from Dana Treat

1 pound rice noodles

¾ cup smooth peanut butter

½ cup rice vinegar

1 1/2 tsp agave nectar (or sugar)

4 T soy sauce

½ cup water

1 T sesame oil

2 tsp crushed red pepper flake

1/4 tsp dried ginger

1 large garlic clove

scallions and sesame seeds for topping

Set a large pot of water to boil.  Cook rice noodles for five minutes (do not overcook or they will stick together!), drain, and rinse under cold water to stop cooking process. Place in large bowl and toss with 2 T vegetable oil so noodles don’t stick together.

In a blender or Cuisinart, puree the remaining ingredients except for the sesame seeds and scallions to make the dressing.

Pour 3/4 of the dressing over the noodles, and toss gently to coat.  Add more dressing if noodles seem dry.  Top individual bowls with sesame seeds and scallions if desired.

5 Comments

Here’s to the Irish

March 16, 2011 by

I am half Irish, thanks to my mother’s side of the family.  Her last name begins with “O’, ” just to give you a sense of how Irish she is.  Every year, growing up, we’d have Corned Beef and Cabbage around Saint Patrick’s Day. But since moving away from home, it’s become harder to keep up the tradition (Saint Patrick’s Day isn’t exactly a holiday you go home for).

When I made my travel plans to go home a few weeks back, my mom told me (enthusiastically) that she’d be making Corned Beef and Cabbage for our visit.  I didn’t think much of it at the time, I was just looking forward to any form of my mother’s cooking.  But this past Saturday, as we sat down to enjoy this timeless Irish meal, I was quickly reminded of how much I love this dish.  Corned beef and cabbage is a prime reminder that in cooking, simplicity is often best. And when paired with nostalgic memories of your childhood, well, that’s even better.

Happy Saint Patrick’s Day!

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Cream of Wild Mushroom Soup

March 14, 2011 by

I make lots of lists.  I make lists of people I need to call and email. I make lists for books I’ve read and books I’d like to read.  I make lists to remind me to do things like buy draino and drop off my dry cleaning.  And I make lists of things I want to cook.  My “to cook” lists reminds that I want to make soft pretzels from scratch, that I have a leftover basil and I should make pesto with it, and that I should make particular dishes before a season ends.  If my OCD side has not yet been revealed to you, then there you have it.

On my list for a few weeks now has been a cream of wild mushroom soup from Smitten Kitchen.  I adore a decadent creamy soup, but am intrigued by any recipe that manages to make a soup rich without including a stick of butter and 2 cups of heavy cream.  Deb seemed to be on the same page in her post, so I was set on making her version.  Though the recipe calls for a cup of cream, with 6+ servings in one pot, I’d say that’s pretty lean.

With all the damp weather we had while I was home this weekend, this soup was the perfect antidote. We served it along side a roast chicken and simple salad.  I always opt to serve soup as the main course with bread and cheese on the side, but the roast chicken just felt so right.  Using the herbs the soup called for in the chicken too brought everything together.  One thing to note though, this soup is approximately 10 times better the next day. If making, I highly recommend making a day in advance and storing covered in the fridge until ready to serve.

2 Comments

Cinnamon Sugar Biscotti

March 12, 2011 by

I’m becoming more of a tea drinker.  Well, really, a chai drinker.  The past few weekends I’ve been making it on Saturday and Sunday afternoons when we’re just lazing around, reading or watching TV.  I like to make it extra strong, letting it steep for as long as we can stand it and then adding in hot milk and honey.  I’m so into the flavors, I’m toying with the idea of having chai instead coffee in the morning…. more about that later.

In my mind tea and biscotti go hand in hand, so I decided to make some. I think biscotti is best when there aren’t too many competing flavors, so I settled on Joy the Baker’s Cinnamon Sugar Biscotti.* This cookie is the cinnamon sugar toast version of biscotti, hitting all the notes of butter, spice, and sweetness.  It’s divine and pairs perfectly with tea. I’m looking forward to dunking this in my chai all weekend.

*Joy’s recipe directs you to sprinkle the cinnamon sugar mixture onto the individual biscotti for the second round of baking.  I found my sweet enough already, so I left them as is.
2 Comments

Spaghetti and Meatballs

March 10, 2011 by

Every year during the weekend following Thanksgiving, my family battles over what we’ll have for Christmas Eve Dinner. Yes, it’s March, and I’m discussing Christmas and Thanksgiving. Christmas Eve dinner is major in our home, more so than Christmas Day.  We’ve had the same family friends to celebrate over dinner for years now, and we always have an epic meal with tons of wine and a gluttonous dessert.  By the end of the night I’ve usually laughed so hard my cheeks hurt.

My brother and I always battle over the meal selection, so when placing my vote this year, I totally expected to be ridiculed and contested.  But oddly enough, everyone was in complete agreement.  We all wanted spaghetti and meatballs.

The Contessa is all about taking simple comfort foods and making them “extraordinary”.  Spaghetti and meatballs is one of those quintessential comfort meals that when made with the best of ingredients, is that much more special.  So that’s what we did at Christmas, and that’s what I did last night.  I had such a hankering for a hearty Italian meal, and with spring somewhat on the horizon, I wanted to whip this one up sooner rather than later.  I highly recommend my recipe, but whichever one you choose, do note that the sauce and meatballs are even better the next day, so this is a great make ahead meal.

Spaghetti and Meatballs adapted from The Pioneer Woman

Serves 8

  • Meatballs:
  • 1 lb ground beef
  • 1 lb ground pork
  • 3 large cloves garlic, minced
  • 1/2 cup chopped onion
  • 1 cup torn bread (no crusts) soaked in milked and squeezed out
  • 2 eggs, beaten
  • 1 cup freshly grated parmesan
  • ¼ cup flat leaf parsley, minced
  • 1 tsp salt
  • freshly ground black pepper
  • ½ cups Olive Oil
  • Sauce:
  • 1 yellow onion, diced
  • 4 cloves Garlic, Minced
  • 1 1/2 28 oz cans crushed tomatoes
  • 1 28 oz can pureed tomatoes
  • ½ cup red wine
  • 1 T salt
  • 1 tsp sugar
  • Freshly Ground Black Pepper
  • ¼ cup flat leaf parsley, minced
  • 2 pounds spaghetti

Begin the meatballs by sauteing the onions with a little olive oil over medium low heat in a small sauce pan.  Cook for roughly 5 minutes, until soft.  Add in garlic and stir to combine, cooking for just 1-2 more minutes.  Remove from heat and set aside.

Meanwhile soak 1/4 of a baguette  or 2-3 slices of day old italian bread in milk for 5 minutes (bread should be covered).  While soaking, place the ground meat, eggs, parm, parsley, salt and pepper in a bowl.  Pour in cooked onion mixture.  After bread has soaked, ring it out with your hands, soaking enough bread so that the “wrung out” bread equals one cup.  Add to meatball mixture.  Toss all ingredients well with hands.  Form into 18-20 meatballs, line on a tray, and let rest in the fridge for 10 minutes before cooking.

Set a heavy bottomed large pot to medium heat and coat pan with 1/2 olive oil.  Heat for five minutes until pan is nice and hot.  Cook the meatballs in batches (6-7 at a time, depending on the size of your pot).  You want to brown them on each side, but not cook them completely.  They will finish cooking in the tomato sauce.  To do this allow the meatballs to cook for roughly 4 minutes one side (until nicely browned), then turn and cook for the same time on the remaining side.  Turn them gently, gingerly nudging them with tongs if they tend to stick to the pan.  Set aside on a plate lined with paper towels.

Once all the meatballs are cooked, in the same pot, cook the onions and garlic for the sauce.  Set to medium heat cooking for roughly 5 minutes.  Once cooked add in remaining ingredients and stir to combine.  Let simmer over medium low heat for 15 minutes.

After the sauce has thickened, gently add the meatballs back in and cook for 25 minutes. Set your pasta water to boil. Once boiling drop in your spaghetti and cook for roughly 8 minutes, just til al dente.

Once pasta is cooked, drain and divide among bowls.  Pour sauce and meatballs over the pasta, topping with more parm and a sprinkling of parsley.  Serve immediately with a full bodied red wine and a light salad.

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