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Entries Tagged as 'spicy'

Homemade Pumpernickel Loaf

1.03.2013

As I mentioned yesterday in my post on Pear, Brie, and Spicy Brown Mustard Grilled Cheese, this is the first time I have ever tackled making homemade pumpernickel bread. I was pleasantly surprised by the flavor complexity that went into this bread. Whoever first invented this must have either seriously known what they were doing or was trying to clean out their kitchen cabinet in the form of throwing everything into a loaf of bread. I like to think it may be my second theory.

This bread is not for the impatient. It has 2 rising cycles so I recommend whipping this up on the weekend when you are planning to be hanging around the house anyways. Or even if you weren’t planning on hanging out around the house all day maybe this can be your excuse? Don’t want to go visit that weird uncle you’ve been putting off seeing in St. Louis? Tell him you’ve got some bread to make that just can’t wait another weekend. He will…probably not understand but at least you’ll get some amazing bread out of it and your home will smell like a fresh bakery!

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Pear, Brie, & Spicy Brown Mustard Grilled Cheese on Pumpernickel

1.02.2013

One of my 2013 goals was to eat less processed food so I started my new journey today with some homemade bread. And not just any homemade bread – pumpernickel bread! Have you ever made pumpernickel bread before? I always knew that the flavor was complex but I was blown away by the flavor profile of this bread. We are talking coffee, chocolate, cornmeal, and molasses all going into this wonderfully delicious loaf. I’ll be posting the recipe for the bread tomorrow so make sure to check back if you are interested in making your own!

As for today? How about a seriously dangerous grilled cheese recipe? Like peanut butter and jelly, pumpernickel bread and spicy mustard were made for each other. There is something about the tangy mustard that lightens up the complexity of pumpernickel perfectly. Then throw in some sweet pear and melty brie? Irresistible! I thought keeping brie around the house was hard enough…now with this sandwich option it is going to be straight up impossible.

This recipe is like the winter version to my fall Apple, Brie, Arugula and Fig Grilled Cheese but with a bit more tang and less sweet. It still hits the spots with the salty/sweet pulling at your tastebuds and leaves you wondering why you would ever make a grilled cheese without brie again.

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Spicy Jalapeno Corn Hummus

10.02.2012

Heyyya! Happy gloomy, gloomy Tuesday. As a way to kick up this chilly and droopy day, I made some spicy hummus to warm you up! Well…I didn’t exactly make it for you. I made the hummus for myself but I do have the recipe to share with you so that you can make it too! It’s the perfect afternoon snack to fill you up and give your metabolism an extra boost (did you know spicy food does that? How cool!)

Anyhow, I’m off to do more logo design proofing followed by a lazy evening filled with warm apple cider and Parks & Recreation marathons.

Spicy Corn Jalapeno Hummus

1 jalapeno
2 cups cooked chickpeas
2 large ears of corn, kernels removed from the cobs (about 3/4 cup)
1 Tablespoon butter
2-3 Tablespoons olive oil
2 Tablespoons tahini
2 teaspoons lemon juice
salt/pepper to taste
sriracha, optional (if you like it super spicy – add a few drops at the end)

Roast the jalapeno however you’d prefer. I stuck mine over my gas stove (see photo below) but feel free to use the broiler as well.

Heat the butter in a skillet over medium heat. Add the corn and saute for about 7 minutes or until they are soft and browned.

Combine, the jalapeno, corn, chickpeas, olive oil (start with 2 tablespoons and add more if it’s too thick), tahini, lemon juice, salt, and pepper in a blender (or food processor). Mix until everything is incorporated and the desired consistency is reached (add more tahini or olive if it’s still too thick and adjust flavor to your liking with the salt/pepper/lemon juice).

Fold in some sriracha if you want an extra kick and serve with warm pita.

Black Bean and Goat Cheese Quesadilla

6.14.2012

So I wanted to talk to you guys about this ‘Food is the New Rock’ podcast. I’m not sure if you are into podcasts but I’ve come to enjoy listening to them while I workout or am laying in my sun-room. I’ve become super into this specific podcast that mixes food and rock music…they show all the similarities and talk a lot about how the two are connected (and then interview chefs about music and musicians about food). This concept is sooooo fantastic for me because I obviously am super into food (having a foodblog and all) but my day job is working at an indie record label distributor…match made in heaven? I think so. If you’re into this sort of thing, I highly recommend checking it out here.

Ah yes, back to recipes! I’m not really sure where this goat cheese and black bean combination came about but I highly approve. I remember my old (old) roommate use to make a similar (and absolutely delicious) taco when I lived with her a years ago. Then I ran across a recipe with the black bean/goat cheese combo a couple of days back which sparked my memory for these ‘dillas. I had remembered really enjoying them but I think my love affair for goat cheese has grown even stronger in the last 3 years; this means these were even more mouthwatering-awesome them I remember.

Since I’ve been trying to use up what is in my pantry/fridge (moving begins TOMORROW), I tweaked this recipe to what I had on hand. I used the leftover chevre from the Veggie Polenta Lasagna and the kick of spice from the jalapeno was tamed perfectly from the smooth cheese. Can’t wait to make these again with some Beergaritas!

Black Bean and Goat Cheese Quesadilla

Makes 2 ‘dillas

I can (15 ounce) of black beans, drained and rinsed
1 cup frozen corn, thawed
4 ounces of chevre or goat cheese
1/3 cup Gouda cheese, shredded
2 Tablespoons cilantro, chopped
4 large tortillas (or 8 small)
1 jalapeno, diced
salt/pepper
Olive oil, for cooking

Spread half the cheeses on a tortilla. Top with half the beans, corn, jalapeno and cilantro and then place another tortilla on top. Repeat with the rest of the ingredients.

Heat a dollop of olive oil in a medium skillet over medium. Cook the tortillas on each side for about 5 minutes (or until they start to brown).

Serve warm while the cheese is gooey!