beet chickpea cakes


These beet chickpea cakes with tzatziki marked our 45th completed recipe from Amy Chaplin’s At Home in the Whole Food Kitchen. They were pretty great.


trippy tie-dye soup

IMG_7426Our latest dish from Sarah B.’s My New Roots is this “trippy tie-dye soup.” We prepared two soups for this dish (a white bean one and a beetroot one) and then swirled them together to make, in Sarah B.’s words, “one mind-bending bowl of soup.”  Eating this was total fun. We thought it would be especially great as a starter for a dinner party.

Over the past two months, we’ve made 30 dishes from Sarah B.’s book, which means we’ve made over 28% of her recipes. Job well done, I’d say.

beet tarts with poppy seed crust and white bean fennel filling

IMG_7180Here is our 41st recipe from Amy Chaplin’s At Home in the Whole Food Kitchen. The beet, I think, is one of the most beautiful vegetables, and this beet tart with poppy seed crust and white bean fennel filling definitely did justice to our first supper of beets just picked from the garden.

IMG_7171I think I’m finally getting the hang at making Chaplin’s crusts. She makes a lot of tarts, both sweet and savory. And although her crusts all use somewhat varying ingredients, they almost always are made with the same technique—processing the dry ingredients before mixing the wet ones in with your fingertips. This crust is made with rolled oats, brown rice flour, baking powder, sea salt, spelt flour, poppy seeds, extra virgin olive oil, and plain rice milk. Chaplin also calls for sunflower seeds, but we couldn’t find any raw ones. We added a tiny amount of sesame seeds instead.  IMG_7163Cooked sliced beets are arranged over a lovely filling of blended white beans, caramelized onion, garlic, and ground fennel seeds. We named the dish a hit. 

Recipes #21-#23, Jerusalem

Below are three festive dishes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem. They represent my 21st-23rd completed dishes from this cookbook. IMG_5634Recipe #21) Roasted chicken with artichoke and lemon. A fairly solid dish, although the lemon peel was a bit overwhelming — seemed a bit bitter. A very pretty presentation!


IMG_5637Recipe #22) Spicy beet, leek & walnut salad – This is my kind of food. An all-around beautiful dish. The pomegranate is extra good in this salad. 
IMG_5663Recipe #23) Tahini cookies – Here is the requisite holiday cookie. These are great little cookies and very easy to make. The tahini flavor is great – a little something unique but not too overwhelming.



3-Course Dinner (Jerusalem-Themed)

IMG_5530 IMG_5531Recipe #15) Pureed beets with yogurt – This first-course dish is my 15th dish out of Yotam Ottolenghi and Sami Tamimi’s Jerusalem: A Cookbook. This dish combines beets, garlic, red chile, Greek yogurt, date syrup (I substituted maple syrup), and olive oil. It’s topped with green onions, hazelnuts, and goat cheese. Such a beautiful presentation, I think.

IMG_5544 IMG_5547Recipe #16) Braised chicken thighs with apricots and currants – I’m becoming more and more adept at cooking meat. And the chicken thigh is quickly becoming my favorite piece of chicken (How could I have once favored the breast?!). The sweet fruit and the fennel are, for me, the stars of this main dish.

IMG_5526Recipe #17) Muhallabieh – This sweet milky dessert finished off this three-course meal. It also was the first dessert I attempted out of the Jerusalem cookbook. It was good but perhaps slightly too sweet for my tastes.