I am obsessed. For real. That might seem like a strong statement for a feeling about a food, but right now, it is truth. I spend more time then I want to admit thinking and drooling over Socca, which is, to those who do not know, the most basic chickpea flour pancake-y bread thing. Chickpea flour, water and salt. Cooked fast under the broiler in a screaming hot skillet. That is it. And it is amazing. Depending on how you make it, it can be creamy and soft or more cracker like with some crisp crunch to it. Either way, it is just so freaking good. Of course, what I am dreaming about regarding it is not just plan basic socca (which I have made 3 times in the past 3 days) but different flavored soccas (I have experimented with lot of seasoning, and they are all A+) with all sorts of different topping and using it in all sorts of different ways. But for now, I wanted to keep basic so we all know how good simplicity is. We will go from here.
There is no stopping me. There is no stopping the socca.
Now to my new favorite food, the socca.
Chickpea flour, salt and water. That is it. Mix it all up.
Batter all smooth and now in need of a rest. Half an hour or up to a day of rest is good.
Now to cook the socca. You need to use something oven safe like cast iron. The trick here is to preheat the skillet while you are preheating the oven. Crank oven to 450 with the skillet in oven and once the oven reaches temp, turn oven over to a high broil. Let the skillet get really hot for another minute or two then remove skillet from oven (carefully!!!) and give it a splash of oil. Don%u2019t preheat the skillet with oil in it or else it will start to smoke and get gross.
Now that you got a nice hot and oiled skillet, grab the rested batter and pour half of it in. Tilt skillet around to coat bottom then stick skillet back into oven under broiler and cook for 4-8minutes. ( It depends on your broilers strength and your preference for blisters)
Out from the broiler. Cooked and slightly blistered. I went easy on this one. The next one got a few more blisters.
2 soccas, one a little thicker then the other. One a little more blistered then the other. Both in my belly.
So many Soccas to come.
So. many. Soccas.
-C
makes two 10 inch soccas
1 cup chickpea flour
1 cup room temperature water
1/2 teaspoon salt
olive oil for pan
Mix chickpea flour, salt and water together into a bowl until smooth. Let mixture rest for at least half an hour or up to a day.
When ready to make the socca, preheat oven to 450 with a 10 inch oven safe skillet (I used cast iron but any oven safe dish would work) in oven.
Once oven reaches temp, turn oven over to broil and place skillet under it for a minute to really heat the skillet. Carefully, with oven mitts, remove hot skillet from oven and brush or pour a smidge of oil into the hot skillet to coat bottom. Pour in half the batter and tilt around until bottom is coated then place skillet back into oven under broiler and cook for 4 -8 minutes or until the socca starts to blister. (it kind of depends on your broiler so keep a close eye on it) Remove from oven and slip socca onto cutting board. Sprinkle with salt and pepper. Drizzle with olive oil if you like. Then all you do is cut and eat.
Left over socca can be stored in fridge and reheated in oven or toaster.
Note. IF you want a slightly thicker socca, use a 8 inch skillet. For a thiner, more cracker like socca, pour in 1/3 of the batter at a time (you will end up with 3 instead of 2)
It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.
So I smoothied. And I like it (a lot).
This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.
You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.
To the smoothie goodness!
The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.
Everything goes into blender.
And blended until smooth. Hence the word smoothie.
Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)
And done.
A banana oat smoothie.
Let the good time roll!
-C
makes 1 smoothie
1 very ripe banana
1/3 cup raw old fashion oats
1 1/2 cups water
pinch of salt
a tablespoon or two of any sweetener you like (optional)
a pinch of cinnamon (optional)
Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.
It is getting oh so much nicer out yeah? Springing and such, well kind of. Still a wee bit chillier then it should be around here but still, it is spring and I am taking it.
And with the spring, I feel the itch, the itch to spend all of my free time outside. Out doing things that are not inside because I spent the last 7 long months inside way too much. I needed to be outside as much as possible and as it gets even nicer and warmer and garden temperature-able, I am basically going to be living outside.
Bring in sesame noodles. Super fast, super easy, super duper in every way. Make a big old batch and eat now, eat later, eat hot or eat cold. Everyone loves them, they love you, etc. etc%u2026 A perfect meal to have in rotation when you know that you are not going to have or want to spend much time cooking in the kitchen because you will be outside playing in the dirt and soaking up the sun. And think about all the picnics and BBQ%u2019s to come. These suckers are fantastic to have at any outdoor eating event. They are even peanut free so you can safely bring them to potlucks and such and don%u2019t have to worry about accidentally kill a peanut allergy person. And you can make them gluten free as well if you sub in your favorite gluten free pasta. These noodles, I am telling you. They are a winner in every way.
So with out further ado, the noodles!
The stuff. Spaghetti noodles, tahini, a few cloves of garlic, some toasted sesame oil, soy sauce, red wine vinegar, honey (used whatever sweetener you like), red pepper flakes, tasted sesame seeds some cabbage, half a red onion and a carrot.
Get pasta cooking. Boil water, drop noodles in, you know the drill. Cook as long as the the noodles need cooking, just make sure to not over cook them cause soggy noodles are nasty.
Chop, shred and julienne the cabage, onion and carrot. Nice and thin.
Mince the heck out of the garlic. Or use a garlic press if you want.
Now make the sauce. Add the minced garlic, along with the soy, sesame oil, vinegar, sweetener, and chili flakes to the bowl with the tahini. Mix, mix, mix until it is all incorporated and not lumpy. And that is that.
Noodles should be done by now so strain them out.
Add the prepared veggies to a big bowl.
Add in the cooked noodles
Cover with sauce and toss all around until all the noodles are coated and delicious. Sprinkle with sesame seeds and a pinch or so more of pepper flakes.
And then it is time. Eating time.
Happy spring!
-C
serves 3-6
3/4 lb (3/4 of a package) of your favorite spaghetti noodles (or linguine or similar noodle)
2 tablespoons toasted sesame oil
1/4 cup soy (low sodium if you have it and gluten free tamari if needed)
3 tablespoons red wine vinegar
3 tablespoons tahini
2-4 teaspoons red chili flakes
1-2 teaspoons sweetener of choice (maple, honey, or brown sugar)
4-5 cloves garlic
1-2 tablespoons toasted sesame seeds
about a 1/4 head of cabbage
a carrot
small red onion
Bring a pot of water to a boiling cook the noodles as directed on package. You want them al dente, cooked all the way, but barely. No soggy noodles. (unless you like them soggy)
In the mean time, shred the cabbage, julienne the carrot (or shred it) and slice the onion so very thinly. Place into a large bowl. Now mince garlic and place into a bowl along with the soy, sweetener, vinegar, tahini, sesame oil and a teaspoon or two (more for spicier) of chili flakes and whisk until completely incorporated. Taste and adjust if needed. Add more tahini for more body, more sweetener if needed or more hot pepper flakes for more spice.
Once noodles are cooked, drain and place into large bowl along with the shredded and julienned veggies. Pour in the sauce and toss it all around until all the noodles are covered. Sprinkle in the toasted sesame seeds and a small pinch more of the red pepper flakes.
Eat. Eat warm, room temp, or cold. They are delicious any way.
Any left overs just stick in fridge. Can be reheated or not. Also, you can make the sauce and the noodles a few day ahead of time of when you want to have the dish Just mix the sauce with the noodles when you are about to serve them%u2026 So simple!
Do you ever wake up first thing in the morning with a craving, a maybe somewhat strange food craving? Lately I have been waking up and within an hour of being up, I start to think about olives. My mouth starts to water and it%u2019s like I can almost taste the salty, briny, fattiness in my mouth, which in itself is kind of weird, but for me is really really weird because up until very recently I completely hated olives. Now, well now I just want to eat them all. And first thing in the morning.
I don%u2019t pretend to understand such things. My brain is going to do what it%u2019s going do. Tell me I like olives, well all right then.
Another thing I am desperately craving is freshy fresh greens which makes complete since because I always crave greens. I am still pretty deep in root veggies and cooked things because winter and Vermont and all, but all I really really really want to eat are buckets of greens. Any kind will do, but the sweet tender baby ones%u2026. So good.
And so I combined my two cravings, greens and olives and hit those craving like POW! BAM! POOF? A salad so simple yet so amazing and mouth watering. I outdid myself here.
To the bestest, most amazingly perfect salad yet!
The stuff. A big ol%u2019 bowl of greens. Black pitted olives, half an avocado, a lemon, toasted almonds, a chunk of red onion, a couple cloves garlic, and pepper.
Almond crumbs. Exactly what it sounds like. Place almonds into a clean food prosessor and pulse until they are crumbs.
Dump the almonds into a bowl. Don%u2019t bother cleaning it out, you are about to use it again. Olives, avocado, garlic, and all the juice of the lemon now get a go in the food processor. Pulsed together into a creamy, kinda of chunky but mostly smooth, mixture of amazing. Add a few tablespoons of cold water if the mixture seems really thick, but other then that, you be done.
Very thinly slice up red onion and slice up a few extra olives.
All here, all ready to go. Just got to toss it together now.
Greens, some slices olives and onion tossed all together in a good amount of the olive avocado goodness then topped with a hardy helping of almond crumbs. Fresh pepper to finish it off.
I was barely able to stop myself from eating it all before snapping a few pictures.
All of my cravings come true%u2026
It%u2019s salad time!
-C
Makes enough dressing and crumbs to feed 2-4 people
1/2 of a ripe avocado
1 cup pitted black olives
1 lemon
2-3 tablespoons cold water
1-2 cloves garlic
1/4 cup toasted almonds
2-4 large handfuls of fresh greens (I used a mixture of baby spinach, baby chard, and baby kale. Spring mix or even chopped leaf lettuce would be grand as well)
about 1/2 a small red onion
pepper to taste
Place almonds in food processor and pulse until they are crumbly. Not to fine, a few big chunks are good.. Remove and set aside
Roughly chop the garlic and place in the food processor (no need to clean it out after the almonds). Add in the avocado and most of the olives (leave few behind to slice up). Add in the juice of the lemon. Pulse until mixture is combined but with little specks of olive left.or completely smooth if you wanted too. Scoop out into a container. You want it to be slightly loos so it will mix well with the greens. If the mixture seems really thick, add in a a few tablespoons of cold water to thin out.
Grab the onion and remaining olives and thinly slice.
Now to assemble salad. Place a handful of clean greens into a bowl. Toss a some onions and extra sliced olives into greens. Add as little or as much olive avocado dressing as desired then sprinkle as much or as little of the almond crumbs all over that. Top with freshly find pepper
Then eat it.
Nothing here but a mere craving, the fact that I had a fresh head of cauliflower, and I really wanted tahini. TA DA. I made exactly what I wanted and it was so so sooooo good. Maple Cumin is one of those super A+++ taste pairings and anything roasted cover in tahini is basically going to be a win so I had no fear when making this dish that it was going to be anything but fanatic.
And of course I was right. It was so freaking good, like now I am going to make it again and again because I don%u2019t want make cauliflower any other way ever or at least until I get sick of it or of roasted vegetables. But that probably won%u2019t happen for a while.
So if you like cauliflower and tahini and amazingness, here, make this.
To the cauliflower
The stuff. A head of cauliflower, tahini, maple syrup, cumin powder, red wine vinegar, salt and pepper, and olive oil.
Break or cu the head of cauliflower up into florets and toss with a little oil, the maple and cumin, and a little salt and pepper.
Scatter on a baking sheet and stuff it into a hot oven.
Meanwhile mix tahini with vinegar, salt and pepper, and enough warm water to thin out.
Roasted all nice and crisp and delightful.
And now you gather up all that cauliflower and cover with all the tahini you want. Grab a bowl, or just eat off baking sheet, and get to it.
And there is no shame in eating a whole head of cauliflower because hey, its cauliflower.
-C
Makes a meal for one or a side for a few
a head of cauliflower
3 teaspoons cumin
2 tablespoons maple syrup
olive oil
3 tablespoons tahini
2 tablespoons red wine vinegar
2-3 tablespoons warm water
salt and pepper
Preheat oven to 450
Break or cut the cauliflower into medium sized florets. Place in a bowl and drizzle with a teaspoon or so olive oil and toss around. Drizzle in maple, add in the cumin, and a pinch of salt and pepper. Toss until coated then dump the cauliflower onto a baking sheet. Place in hot oven for 25-30 minutes or until roasted to your liking.
While that%u2019s roasting, mix up the tahini, vinegar, and a pinch of salt and pepper. Add in warm water until the mixture is a drizzlable consistency.
Once cauliflower is out of oven, cover with tahini.
Now eat.
There will be no left overs so don%u2019t worry about it.
This summer has been weird. And when I say weird, I mean too stupid freaking hot and humid and it’s screwing up my life.%u00a0I think I have gone a month, maybe more, without making soup.%u00a0That is just not right. For as long as I can remember I have made soup, or at least eaten soup, just about everyday, even all summer long. But the terrible heat and humidity this year, I just have had no desire. It has been straight up shredded zucchini and whole tomatoes for some time now. I just don’t want to have any residual added heat to my life.%u00a0%u00a0But the other day, oh how lovely. I woke up with a chill, %u00a0enough that I needed to grab a long sleeve before leaving the house, and had the very strong urge to return home and get my soup on. And soup on I did!
For my first trip back into soup (oh how I missed soup!),%u00a0I went simple and used what I, and many, many people have ample supplies of right now.%u00a0Tomatoes. And beans because I wanted my soup to be thick and creamy and I had the beans so why the heck not.
This soup really requires very little and you get the most thick, delicious, creamy, tomatoey soup. Perfect to eat alone, but is fanatic with some crackers, or a hunk of crusty bread. And it uses a lot of tomatoes which is nice because I am (as are many of you.. My neighbor is bringing me HER tomatoes now too) trying to make a dent in the ever growing pile or these beauties on the counter. This soup dented it, until I went out to the garden a few minutes later. My pile is bigger then ever, which is fine because I am back on my soup game.%u00a0
The stuff. Lots of tomatoes, some white beans (I used navy, but any white bean would be good) a large onion, a carrot, salt and pepper, a lemon, some olive oil, and honey (optional).
First off, chop the carrot and onion into chunks.
Toss the chopped stuff into a big ol’ pot with a drizzle of olive oil and cook on a medium heat until nice and soft.%u00a0
While veggies are cooking, core and cut up all those tomatoes.%u00a0
When the veggies have cooked up a bit, add the tomatoes, the beans, and a sprinkle of salt and pepper to the pot and give it a good mix. Return to high heat, stirring even so often, until the tomatoes give off enough juiced to start boiling then turn heat down to medium and cook for a little while, like 1/2 an hour or 45 minutes.
Until it looks lit this. The tomatoes have all fallen apart and the beans, carrots and onions are mushy.%u00a0
Blended with the juice of the lemon and a sprinkle of pepper and more salt if needed.%u00a0
Now serve into a %u00a0bowls. Garnish with a drizzle of honey if you are feeling it. Sliced cherry tomatoes make for fancy garnish.%u00a0
Creamy tomato bean soup for everyone!
Hurray for soup!
-C
Makes about 1/2 gallon (enough to serve a crowed or enough to serve one for a few days and maybe freeze some for later)
10-12 large tomatoes%u00a0
2 1/2 cup or 1 can of cooked white beans (I used navy but any white bean will be good)
1 large onion
1 large carrot
I lemon
olive oil
salt and pepper
honey (optional)
Start by chopping the onion and carrot up into small chunks. Grab a large heavy bottom pot, drizzle a teaspoon or two of olive on the bottom then toss in the chopped veggies. Place the pot on a medium heat, stirring occasionally until the onion and carrot start to soften.%u00a0
While the veggies are cooking, core and cut up all the tomatoes. Once the veggies are soft, dump in all the tomatoes, along with the beans and all the liquid they are in. Sprinkle with salt and pepper and turn heat up to high, giving it a good stir until the tomatoes start to get super juicy then bring the pot to a boil. Once boiling, reduce heat to medium and cook for another half hour to 45 minutes, giving it a stir ever so often. %u00a0When the tomatoes have completely fallen apart and the carrot, onions, and beans are mushy, you know its done.%u00a0
Remove the pot from heat and dd in the juice of the lemon. Using a hand blender, blend until it’s a smooth creamy consistency. If you only have a counter belnder, let soup cool a little before handling and %u00a0be really freaking careful and blend a few cups at a time, making sure to have the blender lid on. Hot soup in the face is no fun.
Once soup is creamy and smooth, serve in bowls with a drizzle of honey (totally optional, but some people really like a touch of sweetness to their tomato soup) and more pepper to a taste. Garnish with thinly sliced cherry tomatoes if you are feeling fancy.%u00a0
Any extra soup can be refrigerated for up to a week. Can also be frozen.%u00a0
It happens every year. SO MANY TOMATOES! This is not a complaint, just a fun fact. And so for the forseeable future, besides canning and freezing tomatoes at a rapid pace, I will also be sticking them into everything. Enter here a tomato cracker. But who wants just a tomato cracker? I( bet some would love just a tomato cracker) But a tomato basil cracker, well that is something people will want. And yes, I have a buttload of basil at he moment too.. I cook with what I got!
Tomato basil crackers. First off, I needed to make a road snack for the mr and cut up chunks of raw tomatoes would not have gone down well with him, so I figured what better way to use up some tomatoes then a cracker situation because why the hell not.%u00a0%u00a0I was a little hesitant to use fresh tomatoes and not cook them or roast the in anyway before using them in the crackers, but I glad I didn’t. The tomato flavor really shines through, pairs beautifully with the basil,%u00a0and you get to skip having to deal with cooking down the tomatoes, which makes them all the more easy to make.
So I made the crackers and gave a baggie to the mr to eat, which he did right then and there (with some sweet ass baba ganoush because yes)%u00a0then packed a big bag for the road trip.%u00a0Not only was the mr chowing down, but my sisters were gobbling them up too, even the one who is gluten free. %u00a0That is good cracker validation.%u00a0
If you have never made your own crackers and you are a cracker person, now is the time to start doing it. I don’t eat crackers personally, but the mr and every one around me really seem to be cracker people so a while back I started to make them at home, and once you make a homemade cracker, the store bought ones will just not be acceptable anymore. But they really are super easy so you really should be making them at home anyway.. No pressure though.
The stuff. Flour, olive oil, tomatoes, fresh basil, and sea salt.%u00a0
Chunks of fresh tomato go into blender and get blended up all nice and smooth. Add in basil and oil and pulse until basil turns to little specks.
Pour the blended mixture into the flour.
Mix with a spoon until you can’t mix anymore then dump onto the counter.
Keeping the counter nice and floured, knead dough for a minute until it all comes together into nice ball.
Working with half of the dough at a time, roll out one of the pieces %u00a0about 1/4-1/8 inch thick.%u00a0%u00a0(really flour counter and rolling pin)%u00a0
And cut into crackers.. Shapes are up to you, but inch to 2 inch squares are easies to cut.%u00a0
Place crackers onto backing sheet. Before oven time and after oven time.%u00a0%u00a0They shrink and puff up a little bit in the oven. That is what a cracker is suppose to do. (but if you don’t like that you can prevent it by piercing the crackers with a fork before they go into the oven)%u00a0
And that’s it. Simple, and delicious.%u00a0
Crackers are looking all pretty like I am about to have party or something. I even made baba ganoush to serve with them. Lucky mr, he got to have this cracker party all to himself. Ha (He did not eat all of these crackers at once, that would be crazy)%u00a0
-C
makes between 100 -125 crackers%u00a0
3 cups flour
2 large tomatoes %u00a0( equal to 1 1/4 cup of tomato puree )
1/3 cup fresh basil leaves%u00a0
4 tablespoons olive oil%u00a0
About 2 tablespoons sea salt%u00a0
Remove core from tomatoes and place into food processor or blender. Blend until smooth and measure out 1 1/4 cups of the puree. Any left overs rs can be used as food later on. Dump measured puree back into blender and add in the basil and oil and pulse until the basil is in little pieces but not completely blended in. %u00a0Add flour to a big bowl then pour in tomato mixture and mix until a dough forms. Dump out onto counter and knead for a minute or two until dough is uniform in texture.%u00a0
Preheat oven to 400 degrees
On a floured surface, divide dough in half as to make rolling it easier, and roll dough into a rectangle that is 1/4- 1/8 inch thick. It is important to make sure the rolling pin and counter are well floured to avoid the dough from sticking. Once rolled out, sprinkle with sea salt and lightly roll the dough once more to kind of press the salt in then cut with either pizza cutter or a cracker cutter, or a knife, into 1 1/2 inch squares. The edges are going to be wonky shaped and you can either except them as they are or re roll and recut. (Note. IF you want your crackers to late flat and not puff up while baking, stab the crackers with a fork before they go into oven to create air vents. But honestly, most people really like the puffed up cracker)%u00a0%u00a0Place cut crackers onto a baking sheet and stick into oven. Bake for 15 minutes, checking after 10, until the crackers are golden brown. %u00a0Don’t forget to roll and bake off the other half of the dough!
Once crackers look good, remove from oven and place onto cooling rack. They will get crisper as they cool.%u00a0
Eat as many as you want. Store extra crackers in a airtight container or bag.%u00a0
I sometime struggle with certain veggies, not like in a eating way (I have no snuggle eating any veggie)%u00a0but in a making something with that certain veggie kind of way,%u00a0like I don’t make anything out of them, I just eat them raw as they are. (That was terribly long winded and does it even make sense?)%u00a0I don’t find this to be a problem most of the time, but sometime I think I need to be less lazy about eating and maybe prepare a dish for a meal rather then just eating raw beans out of the garden for lunch…..I mean, I am not going to stop doing that but I am going to start being a little more creative and planning meals with a little more substance. Adding nuts is more substance right?
These beans were freaking fantastic. %u00a0Blistered and charred, and not soggy and soft. They were perfect.%u00a0(I like my veggies either raw or burnt)%u00a0I made them late morning and was going to save them for dinner but the mr, Barb, and I ate them all just on snacking on them. %u00a0Just a really good, A+%u00a0veggies situation here. Highly recommended, hot or cold. Almost beats a bean lunch in the garden. Almost.%u00a0
The stuff. Green beans, almonds, garlic, ginger, soy, and a little oil.%u00a0
Quick fast, rough chop the almonds and give them a toast in a dry skillet (you can skip this part if you have already toasted almonds)%u00a0
And here would be the time to trim the beans if you are a person that does that. I am however, not a bean trimmer. But you must wash them, so give them a good rinse , and keep them a little wet. The moisture will help them cook.%u00a0
Just washed beans go into a medium high hot skillet (add in a tablespoon of oil) and get a nice little cover to start the cooking process. %u00a0Leave them alone for a few minutes, then remove lid and toss them around. Do that ever few minutes.%u00a0
While the beans start cooking, mince the garlic and the ginger and add to the soy sauce.
Smells so good!
Beans have cooked for about 10 minutes here and are all nice and blistered and just about done so now add in the ginger garlic soy mixture and toss around. Keep cooking for a minute or two.
And now don’t forget those almonds, mix those in too. Then it’s into a bowl they go.%u00a0
Green beans so good. Can’t go wrong with these.
Have a marvelous weekend, maybe go pick some green beans!
-C
About a pound of green beans (trimmed if you want to trim them)
2-3 cloves garlic
2 tablespoons freshly grated ginger%u00a0
1/4 cup almonds
3 teaspoons soy sauce
tablespoon oil
Rough chop almonds into small pieces and place in a dry skillet (meaning no oil). Turn heat on to medium high heat to toast for about 5 minutes or until you can start to smell the almonds and they are slightly browning. (you can skip the tasting %u00a0part if your almonds are already toasted, jus chop them into small pieces)
Dump the almonds into bowl and set aside. Keep skillet on heat and add in the oil. Rinse beans off, keeping them damp,%u00a0and very carefully, dump the damp beans into the hot skillet. Place a lid on beans and let cook about 4-5 minutes. In the meantime, mince garlic and ginger and combine with the soy sauce. After a few minutes, remove the lid from beans and toss the bean around. Keep doing this for another 8-10 minutes or until the beans are cooked though and blistered in places. Once the beans are cooked,%u00a0%u00a0dump the garlic ginger soy mixture into pan. Toss around and leave in pan for another minutes then stir the toasted almonds in. Transfer the whole bit of it into a big bowl or plate.%u00a0
Eat right away or.. They taste freaking fanatic cold too.%u00a0
THE LOVELY CRAZY
May 20, 2019 by maximios • Blog
I am obsessed. For real. That might seem like a strong statement for a feeling about a food, but right now, it is truth. I spend more time then I want to admit thinking and drooling over Socca, which is, to those who do not know, the most basic chickpea flour pancake-y bread thing. Chickpea flour, water and salt. Cooked fast under the broiler in a screaming hot skillet. That is it. And it is amazing. Depending on how you make it, it can be creamy and soft or more cracker like with some crisp crunch to it. Either way, it is just so freaking good. Of course, what I am dreaming about regarding it is not just plan basic socca (which I have made 3 times in the past 3 days) but different flavored soccas (I have experimented with lot of seasoning, and they are all A+) with all sorts of different topping and using it in all sorts of different ways. But for now, I wanted to keep basic so we all know how good simplicity is. We will go from here.
There is no stopping me. There is no stopping the socca.
Now to my new favorite food, the socca.
Chickpea flour, salt and water. That is it. Mix it all up.
Batter all smooth and now in need of a rest. Half an hour or up to a day of rest is good.
Now to cook the socca. You need to use something oven safe like cast iron. The trick here is to preheat the skillet while you are preheating the oven. Crank oven to 450 with the skillet in oven and once the oven reaches temp, turn oven over to a high broil. Let the skillet get really hot for another minute or two then remove skillet from oven (carefully!!!) and give it a splash of oil. Don%u2019t preheat the skillet with oil in it or else it will start to smoke and get gross.
Now that you got a nice hot and oiled skillet, grab the rested batter and pour half of it in. Tilt skillet around to coat bottom then stick skillet back into oven under broiler and cook for 4-8minutes. ( It depends on your broilers strength and your preference for blisters)
Out from the broiler. Cooked and slightly blistered. I went easy on this one. The next one got a few more blisters.
2 soccas, one a little thicker then the other. One a little more blistered then the other. Both in my belly.
So many Soccas to come.
So. many. Soccas.
-C
makes two 10 inch soccas
1 cup chickpea flour
1 cup room temperature water
1/2 teaspoon salt
olive oil for pan
Mix chickpea flour, salt and water together into a bowl until smooth. Let mixture rest for at least half an hour or up to a day.
When ready to make the socca, preheat oven to 450 with a 10 inch oven safe skillet (I used cast iron but any oven safe dish would work) in oven.
Once oven reaches temp, turn oven over to broil and place skillet under it for a minute to really heat the skillet. Carefully, with oven mitts, remove hot skillet from oven and brush or pour a smidge of oil into the hot skillet to coat bottom. Pour in half the batter and tilt around until bottom is coated then place skillet back into oven under broiler and cook for 4 -8 minutes or until the socca starts to blister. (it kind of depends on your broiler so keep a close eye on it) Remove from oven and slip socca onto cutting board. Sprinkle with salt and pepper. Drizzle with olive oil if you like. Then all you do is cut and eat.
Left over socca can be stored in fridge and reheated in oven or toaster.
Note. IF you want a slightly thicker socca, use a 8 inch skillet. For a thiner, more cracker like socca, pour in 1/3 of the batter at a time (you will end up with 3 instead of 2)
It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.
So I smoothied. And I like it (a lot).
This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.
You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.
To the smoothie goodness!
The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.
Everything goes into blender.
And blended until smooth. Hence the word smoothie.
Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)
And done.
A banana oat smoothie.
Let the good time roll!
-C
makes 1 smoothie
1 very ripe banana
1/3 cup raw old fashion oats
1 1/2 cups water
pinch of salt
a tablespoon or two of any sweetener you like (optional)
a pinch of cinnamon (optional)
Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.
It is getting oh so much nicer out yeah? Springing and such, well kind of. Still a wee bit chillier then it should be around here but still, it is spring and I am taking it.
And with the spring, I feel the itch, the itch to spend all of my free time outside. Out doing things that are not inside because I spent the last 7 long months inside way too much. I needed to be outside as much as possible and as it gets even nicer and warmer and garden temperature-able, I am basically going to be living outside.
Bring in sesame noodles. Super fast, super easy, super duper in every way. Make a big old batch and eat now, eat later, eat hot or eat cold. Everyone loves them, they love you, etc. etc%u2026 A perfect meal to have in rotation when you know that you are not going to have or want to spend much time cooking in the kitchen because you will be outside playing in the dirt and soaking up the sun. And think about all the picnics and BBQ%u2019s to come. These suckers are fantastic to have at any outdoor eating event. They are even peanut free so you can safely bring them to potlucks and such and don%u2019t have to worry about accidentally kill a peanut allergy person. And you can make them gluten free as well if you sub in your favorite gluten free pasta. These noodles, I am telling you. They are a winner in every way.
So with out further ado, the noodles!
The stuff. Spaghetti noodles, tahini, a few cloves of garlic, some toasted sesame oil, soy sauce, red wine vinegar, honey (used whatever sweetener you like), red pepper flakes, tasted sesame seeds some cabbage, half a red onion and a carrot.
Get pasta cooking. Boil water, drop noodles in, you know the drill. Cook as long as the the noodles need cooking, just make sure to not over cook them cause soggy noodles are nasty.
Chop, shred and julienne the cabage, onion and carrot. Nice and thin.
Mince the heck out of the garlic. Or use a garlic press if you want.
Now make the sauce. Add the minced garlic, along with the soy, sesame oil, vinegar, sweetener, and chili flakes to the bowl with the tahini. Mix, mix, mix until it is all incorporated and not lumpy. And that is that.
Noodles should be done by now so strain them out.
Add the prepared veggies to a big bowl.
Add in the cooked noodles
Cover with sauce and toss all around until all the noodles are coated and delicious. Sprinkle with sesame seeds and a pinch or so more of pepper flakes.
And then it is time. Eating time.
Happy spring!
-C
serves 3-6
3/4 lb (3/4 of a package) of your favorite spaghetti noodles (or linguine or similar noodle)
2 tablespoons toasted sesame oil
1/4 cup soy (low sodium if you have it and gluten free tamari if needed)
3 tablespoons red wine vinegar
3 tablespoons tahini
2-4 teaspoons red chili flakes
1-2 teaspoons sweetener of choice (maple, honey, or brown sugar)
4-5 cloves garlic
1-2 tablespoons toasted sesame seeds
about a 1/4 head of cabbage
a carrot
small red onion
Bring a pot of water to a boiling cook the noodles as directed on package. You want them al dente, cooked all the way, but barely. No soggy noodles. (unless you like them soggy)
In the mean time, shred the cabbage, julienne the carrot (or shred it) and slice the onion so very thinly. Place into a large bowl. Now mince garlic and place into a bowl along with the soy, sweetener, vinegar, tahini, sesame oil and a teaspoon or two (more for spicier) of chili flakes and whisk until completely incorporated. Taste and adjust if needed. Add more tahini for more body, more sweetener if needed or more hot pepper flakes for more spice.
Once noodles are cooked, drain and place into large bowl along with the shredded and julienned veggies. Pour in the sauce and toss it all around until all the noodles are covered. Sprinkle in the toasted sesame seeds and a small pinch more of the red pepper flakes.
Eat. Eat warm, room temp, or cold. They are delicious any way.
Any left overs just stick in fridge. Can be reheated or not. Also, you can make the sauce and the noodles a few day ahead of time of when you want to have the dish Just mix the sauce with the noodles when you are about to serve them%u2026 So simple!
Do you ever wake up first thing in the morning with a craving, a maybe somewhat strange food craving? Lately I have been waking up and within an hour of being up, I start to think about olives. My mouth starts to water and it%u2019s like I can almost taste the salty, briny, fattiness in my mouth, which in itself is kind of weird, but for me is really really weird because up until very recently I completely hated olives. Now, well now I just want to eat them all. And first thing in the morning.
I don%u2019t pretend to understand such things. My brain is going to do what it%u2019s going do. Tell me I like olives, well all right then.
Another thing I am desperately craving is freshy fresh greens which makes complete since because I always crave greens. I am still pretty deep in root veggies and cooked things because winter and Vermont and all, but all I really really really want to eat are buckets of greens. Any kind will do, but the sweet tender baby ones%u2026. So good.
And so I combined my two cravings, greens and olives and hit those craving like POW! BAM! POOF? A salad so simple yet so amazing and mouth watering. I outdid myself here.
To the bestest, most amazingly perfect salad yet!
The stuff. A big ol%u2019 bowl of greens. Black pitted olives, half an avocado, a lemon, toasted almonds, a chunk of red onion, a couple cloves garlic, and pepper.
Almond crumbs. Exactly what it sounds like. Place almonds into a clean food prosessor and pulse until they are crumbs.
Dump the almonds into a bowl. Don%u2019t bother cleaning it out, you are about to use it again. Olives, avocado, garlic, and all the juice of the lemon now get a go in the food processor. Pulsed together into a creamy, kinda of chunky but mostly smooth, mixture of amazing. Add a few tablespoons of cold water if the mixture seems really thick, but other then that, you be done.
Very thinly slice up red onion and slice up a few extra olives.
All here, all ready to go. Just got to toss it together now.
Greens, some slices olives and onion tossed all together in a good amount of the olive avocado goodness then topped with a hardy helping of almond crumbs. Fresh pepper to finish it off.
I was barely able to stop myself from eating it all before snapping a few pictures.
All of my cravings come true%u2026
It%u2019s salad time!
-C
Makes enough dressing and crumbs to feed 2-4 people
1/2 of a ripe avocado
1 cup pitted black olives
1 lemon
2-3 tablespoons cold water
1-2 cloves garlic
1/4 cup toasted almonds
2-4 large handfuls of fresh greens (I used a mixture of baby spinach, baby chard, and baby kale. Spring mix or even chopped leaf lettuce would be grand as well)
about 1/2 a small red onion
pepper to taste
Place almonds in food processor and pulse until they are crumbly. Not to fine, a few big chunks are good.. Remove and set aside
Roughly chop the garlic and place in the food processor (no need to clean it out after the almonds). Add in the avocado and most of the olives (leave few behind to slice up). Add in the juice of the lemon. Pulse until mixture is combined but with little specks of olive left.or completely smooth if you wanted too. Scoop out into a container. You want it to be slightly loos so it will mix well with the greens. If the mixture seems really thick, add in a a few tablespoons of cold water to thin out.
Grab the onion and remaining olives and thinly slice.
Now to assemble salad. Place a handful of clean greens into a bowl. Toss a some onions and extra sliced olives into greens. Add as little or as much olive avocado dressing as desired then sprinkle as much or as little of the almond crumbs all over that. Top with freshly find pepper
Then eat it.
Nothing here but a mere craving, the fact that I had a fresh head of cauliflower, and I really wanted tahini. TA DA. I made exactly what I wanted and it was so so sooooo good. Maple Cumin is one of those super A+++ taste pairings and anything roasted cover in tahini is basically going to be a win so I had no fear when making this dish that it was going to be anything but fanatic.
And of course I was right. It was so freaking good, like now I am going to make it again and again because I don%u2019t want make cauliflower any other way ever or at least until I get sick of it or of roasted vegetables. But that probably won%u2019t happen for a while.
So if you like cauliflower and tahini and amazingness, here, make this.
To the cauliflower
The stuff. A head of cauliflower, tahini, maple syrup, cumin powder, red wine vinegar, salt and pepper, and olive oil.
Break or cu the head of cauliflower up into florets and toss with a little oil, the maple and cumin, and a little salt and pepper.
Scatter on a baking sheet and stuff it into a hot oven.
Meanwhile mix tahini with vinegar, salt and pepper, and enough warm water to thin out.
Roasted all nice and crisp and delightful.
And now you gather up all that cauliflower and cover with all the tahini you want. Grab a bowl, or just eat off baking sheet, and get to it.
And there is no shame in eating a whole head of cauliflower because hey, its cauliflower.
-C
Makes a meal for one or a side for a few
a head of cauliflower
3 teaspoons cumin
2 tablespoons maple syrup
olive oil
3 tablespoons tahini
2 tablespoons red wine vinegar
2-3 tablespoons warm water
salt and pepper
Preheat oven to 450
Break or cut the cauliflower into medium sized florets. Place in a bowl and drizzle with a teaspoon or so olive oil and toss around. Drizzle in maple, add in the cumin, and a pinch of salt and pepper. Toss until coated then dump the cauliflower onto a baking sheet. Place in hot oven for 25-30 minutes or until roasted to your liking.
While that%u2019s roasting, mix up the tahini, vinegar, and a pinch of salt and pepper. Add in warm water until the mixture is a drizzlable consistency.
Once cauliflower is out of oven, cover with tahini.
Now eat.
There will be no left overs so don%u2019t worry about it.
This summer has been weird. And when I say weird, I mean too stupid freaking hot and humid and it’s screwing up my life.%u00a0I think I have gone a month, maybe more, without making soup.%u00a0That is just not right. For as long as I can remember I have made soup, or at least eaten soup, just about everyday, even all summer long. But the terrible heat and humidity this year, I just have had no desire. It has been straight up shredded zucchini and whole tomatoes for some time now. I just don’t want to have any residual added heat to my life.%u00a0%u00a0But the other day, oh how lovely. I woke up with a chill, %u00a0enough that I needed to grab a long sleeve before leaving the house, and had the very strong urge to return home and get my soup on. And soup on I did!
For my first trip back into soup (oh how I missed soup!),%u00a0I went simple and used what I, and many, many people have ample supplies of right now.%u00a0Tomatoes. And beans because I wanted my soup to be thick and creamy and I had the beans so why the heck not.
This soup really requires very little and you get the most thick, delicious, creamy, tomatoey soup. Perfect to eat alone, but is fanatic with some crackers, or a hunk of crusty bread. And it uses a lot of tomatoes which is nice because I am (as are many of you.. My neighbor is bringing me HER tomatoes now too) trying to make a dent in the ever growing pile or these beauties on the counter. This soup dented it, until I went out to the garden a few minutes later. My pile is bigger then ever, which is fine because I am back on my soup game.%u00a0
The stuff. Lots of tomatoes, some white beans (I used navy, but any white bean would be good) a large onion, a carrot, salt and pepper, a lemon, some olive oil, and honey (optional).
First off, chop the carrot and onion into chunks.
Toss the chopped stuff into a big ol’ pot with a drizzle of olive oil and cook on a medium heat until nice and soft.%u00a0
While veggies are cooking, core and cut up all those tomatoes.%u00a0
When the veggies have cooked up a bit, add the tomatoes, the beans, and a sprinkle of salt and pepper to the pot and give it a good mix. Return to high heat, stirring even so often, until the tomatoes give off enough juiced to start boiling then turn heat down to medium and cook for a little while, like 1/2 an hour or 45 minutes.
Until it looks lit this. The tomatoes have all fallen apart and the beans, carrots and onions are mushy.%u00a0
Blended with the juice of the lemon and a sprinkle of pepper and more salt if needed.%u00a0
Now serve into a %u00a0bowls. Garnish with a drizzle of honey if you are feeling it. Sliced cherry tomatoes make for fancy garnish.%u00a0
Creamy tomato bean soup for everyone!
Hurray for soup!
-C
Makes about 1/2 gallon (enough to serve a crowed or enough to serve one for a few days and maybe freeze some for later)
Start by chopping the onion and carrot up into small chunks. Grab a large heavy bottom pot, drizzle a teaspoon or two of olive on the bottom then toss in the chopped veggies. Place the pot on a medium heat, stirring occasionally until the onion and carrot start to soften.%u00a0
While the veggies are cooking, core and cut up all the tomatoes. Once the veggies are soft, dump in all the tomatoes, along with the beans and all the liquid they are in. Sprinkle with salt and pepper and turn heat up to high, giving it a good stir until the tomatoes start to get super juicy then bring the pot to a boil. Once boiling, reduce heat to medium and cook for another half hour to 45 minutes, giving it a stir ever so often. %u00a0When the tomatoes have completely fallen apart and the carrot, onions, and beans are mushy, you know its done.%u00a0
Remove the pot from heat and dd in the juice of the lemon. Using a hand blender, blend until it’s a smooth creamy consistency. If you only have a counter belnder, let soup cool a little before handling and %u00a0be really freaking careful and blend a few cups at a time, making sure to have the blender lid on. Hot soup in the face is no fun.
Once soup is creamy and smooth, serve in bowls with a drizzle of honey (totally optional, but some people really like a touch of sweetness to their tomato soup) and more pepper to a taste. Garnish with thinly sliced cherry tomatoes if you are feeling fancy.%u00a0
Any extra soup can be refrigerated for up to a week. Can also be frozen.%u00a0
It happens every year. SO MANY TOMATOES! This is not a complaint, just a fun fact. And so for the forseeable future, besides canning and freezing tomatoes at a rapid pace, I will also be sticking them into everything. Enter here a tomato cracker. But who wants just a tomato cracker? I( bet some would love just a tomato cracker) But a tomato basil cracker, well that is something people will want. And yes, I have a buttload of basil at he moment too.. I cook with what I got!
Tomato basil crackers. First off, I needed to make a road snack for the mr and cut up chunks of raw tomatoes would not have gone down well with him, so I figured what better way to use up some tomatoes then a cracker situation because why the hell not.%u00a0%u00a0I was a little hesitant to use fresh tomatoes and not cook them or roast the in anyway before using them in the crackers, but I glad I didn’t. The tomato flavor really shines through, pairs beautifully with the basil,%u00a0and you get to skip having to deal with cooking down the tomatoes, which makes them all the more easy to make.
So I made the crackers and gave a baggie to the mr to eat, which he did right then and there (with some sweet ass baba ganoush because yes)%u00a0then packed a big bag for the road trip.%u00a0Not only was the mr chowing down, but my sisters were gobbling them up too, even the one who is gluten free. %u00a0That is good cracker validation.%u00a0
If you have never made your own crackers and you are a cracker person, now is the time to start doing it. I don’t eat crackers personally, but the mr and every one around me really seem to be cracker people so a while back I started to make them at home, and once you make a homemade cracker, the store bought ones will just not be acceptable anymore. But they really are super easy so you really should be making them at home anyway.. No pressure though.
The stuff. Flour, olive oil, tomatoes, fresh basil, and sea salt.%u00a0
Chunks of fresh tomato go into blender and get blended up all nice and smooth. Add in basil and oil and pulse until basil turns to little specks.
Pour the blended mixture into the flour.
Mix with a spoon until you can’t mix anymore then dump onto the counter.
Keeping the counter nice and floured, knead dough for a minute until it all comes together into nice ball.
Working with half of the dough at a time, roll out one of the pieces %u00a0about 1/4-1/8 inch thick.%u00a0%u00a0(really flour counter and rolling pin)%u00a0
And cut into crackers.. Shapes are up to you, but inch to 2 inch squares are easies to cut.%u00a0
Place crackers onto backing sheet. Before oven time and after oven time.%u00a0%u00a0They shrink and puff up a little bit in the oven. That is what a cracker is suppose to do. (but if you don’t like that you can prevent it by piercing the crackers with a fork before they go into the oven)%u00a0
And that’s it. Simple, and delicious.%u00a0
Crackers are looking all pretty like I am about to have party or something. I even made baba ganoush to serve with them. Lucky mr, he got to have this cracker party all to himself. Ha (He did not eat all of these crackers at once, that would be crazy)%u00a0
-C
makes between 100 -125 crackers%u00a0
Remove core from tomatoes and place into food processor or blender. Blend until smooth and measure out 1 1/4 cups of the puree. Any left overs rs can be used as food later on. Dump measured puree back into blender and add in the basil and oil and pulse until the basil is in little pieces but not completely blended in. %u00a0Add flour to a big bowl then pour in tomato mixture and mix until a dough forms. Dump out onto counter and knead for a minute or two until dough is uniform in texture.%u00a0
Preheat oven to 400 degrees
On a floured surface, divide dough in half as to make rolling it easier, and roll dough into a rectangle that is 1/4- 1/8 inch thick. It is important to make sure the rolling pin and counter are well floured to avoid the dough from sticking. Once rolled out, sprinkle with sea salt and lightly roll the dough once more to kind of press the salt in then cut with either pizza cutter or a cracker cutter, or a knife, into 1 1/2 inch squares. The edges are going to be wonky shaped and you can either except them as they are or re roll and recut. (Note. IF you want your crackers to late flat and not puff up while baking, stab the crackers with a fork before they go into oven to create air vents. But honestly, most people really like the puffed up cracker)%u00a0%u00a0Place cut crackers onto a baking sheet and stick into oven. Bake for 15 minutes, checking after 10, until the crackers are golden brown. %u00a0Don’t forget to roll and bake off the other half of the dough!
Once crackers look good, remove from oven and place onto cooling rack. They will get crisper as they cool.%u00a0
Eat as many as you want. Store extra crackers in a airtight container or bag.%u00a0
I sometime struggle with certain veggies, not like in a eating way (I have no snuggle eating any veggie)%u00a0but in a making something with that certain veggie kind of way,%u00a0like I don’t make anything out of them, I just eat them raw as they are. (That was terribly long winded and does it even make sense?)%u00a0I don’t find this to be a problem most of the time, but sometime I think I need to be less lazy about eating and maybe prepare a dish for a meal rather then just eating raw beans out of the garden for lunch…..I mean, I am not going to stop doing that but I am going to start being a little more creative and planning meals with a little more substance. Adding nuts is more substance right?
These beans were freaking fantastic. %u00a0Blistered and charred, and not soggy and soft. They were perfect.%u00a0(I like my veggies either raw or burnt)%u00a0I made them late morning and was going to save them for dinner but the mr, Barb, and I ate them all just on snacking on them. %u00a0Just a really good, A+%u00a0veggies situation here. Highly recommended, hot or cold. Almost beats a bean lunch in the garden. Almost.%u00a0
The stuff. Green beans, almonds, garlic, ginger, soy, and a little oil.%u00a0
Quick fast, rough chop the almonds and give them a toast in a dry skillet (you can skip this part if you have already toasted almonds)%u00a0
And here would be the time to trim the beans if you are a person that does that. I am however, not a bean trimmer. But you must wash them, so give them a good rinse , and keep them a little wet. The moisture will help them cook.%u00a0
Just washed beans go into a medium high hot skillet (add in a tablespoon of oil) and get a nice little cover to start the cooking process. %u00a0Leave them alone for a few minutes, then remove lid and toss them around. Do that ever few minutes.%u00a0
While the beans start cooking, mince the garlic and the ginger and add to the soy sauce.
Smells so good!
Beans have cooked for about 10 minutes here and are all nice and blistered and just about done so now add in the ginger garlic soy mixture and toss around. Keep cooking for a minute or two.
And now don’t forget those almonds, mix those in too. Then it’s into a bowl they go.%u00a0
Green beans so good. Can’t go wrong with these.
Have a marvelous weekend, maybe go pick some green beans!
-C
Rough chop almonds into small pieces and place in a dry skillet (meaning no oil). Turn heat on to medium high heat to toast for about 5 minutes or until you can start to smell the almonds and they are slightly browning. (you can skip the tasting %u00a0part if your almonds are already toasted, jus chop them into small pieces)
Dump the almonds into bowl and set aside. Keep skillet on heat and add in the oil. Rinse beans off, keeping them damp,%u00a0and very carefully, dump the damp beans into the hot skillet. Place a lid on beans and let cook about 4-5 minutes. In the meantime, mince garlic and ginger and combine with the soy sauce. After a few minutes, remove the lid from beans and toss the bean around. Keep doing this for another 8-10 minutes or until the beans are cooked though and blistered in places. Once the beans are cooked,%u00a0%u00a0dump the garlic ginger soy mixture into pan. Toss around and leave in pan for another minutes then stir the toasted almonds in. Transfer the whole bit of it into a big bowl or plate.%u00a0
Eat right away or.. They taste freaking fanatic cold too.%u00a0