One of the things I really missed when I was in school was having the time to cook. Even on the weekends, I had so much homework that I either ate sandwiches, had James cook, or called out for delivery.
(By the way, did you know that Burger King delivers now? We saw their delivery car on our block today. How weird is that??)
Anyway, I'm getting back in the habit, slowly. Mostly cooking simple things. A few things have been extra yummy lately, so I thought I'd share.
We bought huckleberries at the store because we'd never had them. They tasted like tart blueberries to me, and I'm not that fond of sour fruit, so I put them in a jar with a banana and a handful of frozen mixed berries, along with just enough water for it to blend, and used my stick blender on it. It made a wonderful smoothie.
I always call this stuff "not-hummus" because it has most of the ingredients of hummus, but no tahini, so it's very low in fat. I used the stick blender for this (I really like that thing) and blended the following:
1 can (16 oz) of garbanzo beans, drained
1 clove garlic
1/2 tsp. salt
2 roasted red peppers (sometimes I use jarred; today I made them myself. If you want to know how, just ask and I'll tell you how)
Juice of 1 lemon
It takes a while to blend it smooth, but it's worth the extra minute or so. Wonderful on whole-wheat pita.
I love Manischewitz jarred borscht, but it's kind of expensive, and kind of high in sugar. I made a gallon of homemade borscht today for wayyyyyyyy less than I pay in the store, and it has about half the sugar as the store-bought. This recipe makes a gallon, but you may want to cut it in half or quarter, because not that many people like it as much as I do.
1 pound or so peeled fresh beets, grated (a little more or less is fine)
1 cup sugar or to taste
1/2 tsp. salt
2 tsp. citric acid or to taste (also known as "sour salt" -- you can use lemon juice to taste if you prefer)
Place everything in a 6-quart stockpot and fill the pot to about 2/3 full with water. Bring to a boil. Reduce heat and simmer 20-30 minutes, until the beets are tender. Cool to room temperature, then refrigerate in 4 quart jars several hours until cold.
You can serve this with boiled potatoes and/or sour cream, but usually, I just drink it straight from the quart jar.