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Chickpea and Spinach Stuffed Portobello Mushrooms Recipe

April 1, 2014

Every time I make a stuffed mushroom recipe, I have to research the correct spelling – portobello or portabella.

Have you ever Googled this topic? It’s more debated than most health information.

Some say one or the other is translated from Italian. Others say it was a name made up by the U.S. mushroom industry and has no roots in any specific culture. Still others say that our made-up word in the U.S. has replaced what used to be the correct name in other countries. And with all that, there is still no clear answer. Does anyone really know at this point?

The best advice I’ve seen is that it’s up to author and both are correct. This leaves me uneasy, though. When it comes to food names, I really like to be correct, especially if the name has some historic or language-specific meaning.

One thing I have learned is that I may have been meshing the two and creating my own word in the past. I could have sworn that portobella was an option.

Ooops.

For this recipe, I think I’m going to go with portobello. An “o” because, oh my goodness, these portobello mushroom caps I picked up at Trader Joe’s were huge! I’ve never seen such monstrous caps.

They tasted delicious, stuffed with chickpeas, sautéed spinach and shallots with a hint of coriander. They also happen to be vegetarian, vegan and grain-free, if you are in the market for foods that fit those categories. The ratio of mushroom to filling was just a little heavier on the mushroom side. So if you set out to make these hearty portobellos (great, now I’m questioning myself on the correct plural of the word), opt for some small to medium sized mushroom caps.And if you have a reference on the portabella vs. portobello debate, do tell.

 

 

Chickpea and Spinach Stuffed Portobello Mushrooms

Makes 2 servings

1 tbsp + 2 tsp olive oil (or your favorite cooking oil)
2 medium portobello mushroom caps
2 cloves garlic, minced
1 small shallot, finely chopped
2 cups loosely packed spinach leaves, chopped
1 ½ cups cooked chickpeas (rinsed and drained if using canned)
1 tbsp almond meal
1 tbsp low sodium vegetable stock
¼ tsp ground coriander
1/8 to ¼ tsp fine ground sea salt
Pinch of ground black pepper

Preheat the oven to 425 degrees F. Wipe the mushrooms with a clean, damp cloth and gently scrape out the gills. Use the 2 teaspoons of olive oil to lightly coat each cap and grease the bottom of a baking dish or sheet pan. Place the mushrooms gill-side up in the pan.

In a small skillet, heat the 1 tablespoon of olive oil over medium-high. Add the shallots and garlic. Cook about 1 minute, until the oil begins to bubble, and then reduce the heat to medium to prevent burning. Cook for about 3 more minutes, until softened.

Stir in the spinach and cook for about 1 more minute, just until the spinach wilts. Remove from the heat. Transfer the vegetables to a large bowl.
Add the chickpeas to the bowl and use a potato masher to combine all ingredients, gently mashing the beans while you work. You will want the beans to be slightly chunky once the ingredients are mixed.

Stir in the almond meal and stock. Add the coriander and the salt according to taste. Start with 1/8 teaspoon and add more if you’d like. Stir in the pinch of black pepper.Divide the chickpea mash in two and divide it between the two mushroom caps. Pack it firmly and mound it slightly to fill the mushroom.Bake for 20 minutes, or until the mushroom is tender and the filling is slightly browned.

 

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Black Bean and Butternut Squash Breakfast Bake Recipe

February 6, 2014
Start your day with this filling, protein-rich breakfast bake! It’s packed with hearty black beans and sweet pieces of tender butternut squash.
 
 
 

Despite wanting a warm, high-protein breakfast, cooking every morning has become a little overwhelming. I love cooking so this discovery really caught me by surprise.

I’ve narrowed it down to two reasons. The more I cook for my work, the less I want to spend free time doing it, too. I also like to wake up and get straight to work so I can free up time to exercise in the early evening. Spending the morning in the kitchen takes away from some of my free time and slows my start to a productive day.

All of this has made high-protein breakfasts challenging, so I decided to put together a morning meal that I could bake and reheat quickly throughout the week. This baked egg breakfast is full of good stuff and it turned out to be the perfect solution.

What set it apart for me was adding the black beans. They settle during baking and become something similar to a crust along the bottom. The small pieces of butternut squash add a slight sweetness that is especially good when topped with spicy salsa before serving.

Black Bean and Butternut Squash Breakfast Bake

Makes: 9 servings

Ingredients

1 tablespoon olive oil
2 cups peeled and cubed butternut squash
¼ cup diced onion
1 clove garlic, minced
¼ cup vegetable stock
¼ cup diced bell peppers
6 large eggs
½ tsp salt
¼ tsp ground black pepper
½ cup black beans, rinsed and drained

Prep

Preheat the oven to 375 degrees F. Spray or grease an 8 x 8 inch baking pan with olive or coconut oil.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the squash, onions and garlic.

Cook for 5 to 7 minutes, until the onions soften and the squash begins to brown.

Pour in the stock and let the vegetables simmer until the liquid evaporates, about 2 minutes. Prick the squash with a fork. It should be tender, but not falling apart. If it is still too firm, continue to cook until slightly tender.
 Cooking time varies by the size of your cubes.

Stir in the bell peppers. Cook for 30 more seconds and remove from the heat. Transfer the vegetables to a medium mixing bowl to cool.

In a separate bowl, whisk together the eggs, salt and pepper. Pour this into the bowl with the cooled vegetables. Stir to mix all ingredients. Stir in the black beans.

Pour the eggs and vegetables into the prepared pan. Bake for 20 to 25 minutes until the center is firm and no longer giggles when you move the pan.

Cool for 10 minutes. Cut into 9 squares and store in an airtight container in the refrigerator. Mine keeps for up to one week.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Apple Peanut Butter Protein Shake Recipe

January 14, 2014

This peanut butter protein shake is filling and full of flavor! It uses both peanut butter and peanut flour. 

Apple Peanut Butter Protein Shake | Fake Food Free

I know, I know. Who needs another smoothie recipe? January hit and food blogs erupted with smoothies and juices. But bear with me. This one wasn’t planned. I threw it together the other day and it was so good that I felt required to share.

Three things about me and smoothies.

First, I should admit that I can’t stand the word smoothie. I do not know why. It has something to do with the way it rolls off the tongue. So you will find me calling them shakes. And for most that I make, protein shakes. This is because I’m always throwing things in that help naturally boost the protein content, like nut butters and nut flours.

Second, I go through phases with shakes. I either crave them or I can’t stand the thought of them. Each phase usually lasts about a month. Yet another thing that I have no explanation for.

Third, I’ve found that a pinch of salt makes all the difference. I’ve put together shake combos that turned out to be so disappointing, but a dash of salt, even in a sweet shake, is all it needed to bring out the flavors.

The past week or so I can feel myself entering the crave phase. (It might have something to do with the smoothie eruption I mentioned earlier.) So I’ve been trying to come up with some combinations that are outside the yogurt and banana box.  I’ve also been trying to find more ways to incorporate peanut flour because I love the stuff.

The result? This protein shake. Feel free to jump on the bandwagon with me and give it a try.

Apple Peanut Butter Protein Shake

Makes: 1 serving

1 cup milk (Any variety. I used almond, and if you make it yourself that’s even better.)
1/3 cup unsweetened applesauce
2 tbsp light roasted peanut flour
1 tbsp natural, unsweetened peanut butter
1/8 tsp ground cinnamon
Pinch of salt
1 to 1 ½ cups of ice

Combine all ingredients in the blender, except for the ice. Puree until smooth.

Add the ice a little at a time and blend well, until it reaches your desired thickness.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Slow Cooker Black Calypso Beans with Beer and Bacon Recipe

October 25, 2013
 Pull out the slow cooker and make a pot of these beans with beer and bacon. This recipe uses a wheat beer that pairs well with the cilantro and squeeze of lime for a bowl of comfort food with bright flavors. 
 
   Slow Cooker Black Calypso Beans with Beer and Bacon | Fake Food Free
 
With their black and white patterns, Black Calypso beans look like a bag of little dairy cows. They are my very favorite bean, and while appearance does play a significant role in that, so does the way they cook. With a smooth and creamy texture they stand out among other beans for me.
 
Slow Cooker Black Calypso Beans with Beer and Bacon | Fake Food Free

I picked up a bag from Rancho Gordo a while back when visiting the CUESA farmers market at the Ferry Building. Then, on a recent visit I came across a recipe card that combined beer with beans. That recipe added the beer after the beans were cooked, but it sparked an idea for a slow cooker recipe for the Black Calypso beans sitting in my pantry.
 

Black Calypso Beans from Rancho Gordo

I used a wheat beer in my beans because I wanted a lighter, citrus flavor to go with the cilantro and lime I would add later. I think a heavy, dark beer would work great, though, too.

The beans cooked up rich and creamy as expected with that familiar bite that comes from cooking with beer. We’ve been eating them all week with a side of fall vegetables and topped with a fried egg.

Slow Cooker Black Calypso Beans with Beer and Bacon | Fake Food Free

 

Slow Cooker Black Calypso Beans with Beer and Bacon Recipe

Inspired by Drunken Beans by Elianna Friedman, CUESA Market Chef

Serves: 6 to 8

Ingredients

1 lb. Black Calypso beans, soaked overnight, rinsed and drained
1 small onion, sliced
3 cloves garlic, minced
3 slices thick-cut, pastured bacon, chopped fine
12 oz. wheat beer
5 cups vegetable stock or water (or a combination of the two)
1 to 2 tsp sea salt
¼ cup chopped cilantro
Lime wedges for serving

Prep

Place the beans, onion, garlic and bacon in the bowl of the slow cooker.

Pour in the beer. Add the stock or water (I used a combination of 2 cups of stock and 3 cups of water).

Stir all the ingredients and cook on high for 7 to 8 hours, or until the beans reach your desired tenderness.

Before serving, stir in the salt to taste. How much you need will depend on what type of stock and how much water you used. Stir in the cilantro.

Serve with lime wedges on the side.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Spicy Pickled Long Beans Recipe

September 11, 2013
 
Spicy Pickled Long Beans Recipe | FakeFoodFree.com 
 

I see them on every menu. On the appetizer page for restaurants that proudly serve housemade specialties. On the snack menus of every pub that serves craft beer. And as a half-price small plate at happy hour.

Pickled vegetables.

In case you missed it, they are all the rage. I have to say that I’m fully embracing the trend. I absolutely love pickled foods.

I finally tried pickled ginger a few weeks ago because I had a great cookbook to review. But experimenting with other pickled veggies is something I just couldn’t seem to get around to.

I’d buy a head of cauliflower or some carrots and I’d think — I should try pickling those. It happened over and over again and each time I’d end up using the vegetables for something else.

It wasn’t until I picked up a pound of long beans from the Farmer’s Market that I finally found my motivation to get pickling.

I associate long beans with Asian food (as I think most others do, too). More specifically, I associate them with Thai food because the first time I ever used them was in the green papaya salad we made while taking a cooking class in Chiang Mai.

I’m not that big of a fan of green beans, and since long beans are similar, I haven’t branched out to buy any since that class.

But as you know, I’ve been jumping in head first with buying new and different ingredients in the East Bay. So after seeing piles and piles of them on tables at the market for the outrageous price of $1 per pound, I grabbed some.

That was sarcasm, by the way. There are few vegetables that are not worth $1 per pound to me. You wave a sign saying that over produce and I’ll buy just about anything.

So after the long beans sat in the fridge for a few days a familiar thought popped in my head — I should pickle those. This time I followed through.

I am so glad I did. They turned out so well! We finished an entire jar the second I opened them! Knowing the season is quickly coming to an end, I bought 3 pounds last Friday to make a few more jars to enjoy later in the year.

 
Recipe for Spicy Pickled Long Beans

I used a modified version of Marisa McClellan’s (Food in Jars) recipe that was featured on Serious Eats. She recommends water bath processing the beans to soften their slightly tough exterior. The texture was perfect and I love that this makes them more shelf stable as well.

I modified the recipe by using ginger and a Thai chile as seasoning. The Thai chile was what made them. They were spicy and tangy at the same time. I knew I would want smaller pieces of the bean so I went ahead and cut them into small pieces before I packed them.

We’ve eaten them straight out of the jar and I’ve also been chopping them up to eat over Asian noodle dishes. It’s going to take some serious self-control not to finish all the jars in a few weeks!

Pickled Long Beans Recipe

Spicy Pickled Long Beans

Modified from Pickled Chinese Long Beans by Marisa McClellan

Makes: 2 pint jars

1 lb. Chinese long beans (green or purple), cut into 2 to 3 inch pieces
4 cloves garlic, peeled
4, ¼ to ½  inch pieces fresh ginger, peeled
1 teaspoon black peppercorns
2 Thai chiles
2 cups distilled white vinegar (5% acidity)
2 cups water
2 tablespoons pickling salt

Pack the long beans into each of two sterilized pint jars. Add two cloves of garlic, two pieces of ginger, and ½ teaspoon of peppercorns to each jar. Cut a slit in the side of each of the chiles and place one in each jar.

Bring the vinegar, water and salt to a boil in a medium saucepan over medium high heat. Pour half of the hot brine into each of the jars, leaving ½ inch headspace. Wipe the rim of the jar with a clean, damp towel. Seal with a new lid and a band. Process in a boiling water bath for 10 minutes.

Remove from the water bath and set jars on a cooling rack. After one hour, check to make sure the jars have sealed. Let rest for 12 hours before labeling and storing. Let sit for at least 2 weeks before eating.

 

 

If you need help with safe canning practices, please check out the resources from National Center for Home Food Preservation at the University of Georgia.

Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe

September 4, 2013

Red wine adds rich flavor to this hearty mushroom and white bean soup. It’s easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.

Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free

About one year ago, I made my first road trip across the country – Lexington, Kansas City, Cheyenne, Salt Lake City, Reno, and finally Oakland. I dropped off my husband to start his new job and I went back to Kentucky to wrap things up before making the move final.

So while I haven’t been in California a full year, he has. This month marks when things really began to change. I’ve probably mentioned before that we love change. This past year of change has been rewarding, challenging, and exciting.

And of all the things I could have made to mark this anniversary, I picked soup?

Well, we just got back from a very low key, and enjoyable trip to Las Vegas over Labor Day weekend. We could really use a break from heavy food. It is also now September and my favorite season of the year (regardless of where I live) is almost here – fall!

To justify things more, I love that I can now get mushrooms at the Farmers Market! I like all kinds of mushrooms, but I always default to the white button. I find that I can do so much with them – stuff them, put them in soups, add them to tacos. Don’t let anyone fool you into thinking they don’t have benefits either. As I put in my book, even white buttons have plenty of immune boosting power.

 

Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free

 

I bought a bag that fortunately decided to hang on until I got back from traveling. I had to make the decision to use them now or never. When I spotted the half bottle of red wine on the counter the meal began to come together.

So grab the slow cooker! It may not be crisp and cool yet, but fall is coming! Feel free to start off the celebrations with this rich and hearty soup.

 
Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe
Serves 4
Red wine adds flavor to this hearty mushroom and white bean soup. It's easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.
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Ingredients
  1. 1 pound white button mushrooms, halved or sliced
  2. ½ medium yellow onion, sliced
  3. 3 cloves garlic, minced
  4. 1 quart chicken, beef or vegetable stock
  5. 1 cup red wine
  6. 1 ½ to 2 teaspoons fine sea salt
  7. ½ teaspoon ground black pepper
  8. 1 sprig rosemary
  9. 1 ½ cups (or 15-ounce can) cooked white kidney beans, rinsed and drained
Instructions
  1. Place the mushrooms, onions, garlic stock, wine ,and 1 cup of water in the bowl of the slow cooker. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the rosemary sprig in the bowl and stir.
  2. Cook on high for about 3 ½ hours, until the mushrooms are almost tender. Remove the rosemary and add the beans. Add an additional 1 to 2 teaspoons of salt and ¼ teaspoon of black pepper to taste. Let cook on high for 20 to 30 more minutes, and serve.
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Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round-up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Smoky Boiled Peanuts Recipe

August 27, 2013

One thing I wasn’t expecting to find at the markets here were fresh peanuts. I know that there are a few areas on this side of the U.S. where they are grown, but I was definitely closer to the peanut growing states of Virginia and Georgia when we lived in Kentucky.

Yet, I can’t remember ever coming across a fresh peanut. But then again, I wasn’t looking for them either.

When I saw the light blond shells piled up on the tables at the market, I knew right away that they were peanuts. It took me longer to figure out that they were fresh. (Often called, green peanuts.)

Never one to resist the urge to buy a new ingredient, I bagged up a few handfuls still speckled with the dirt and brought them home. Honestly, I had no idea what else to do except boil them.

After researching several recipes, I made my first batch which was a huge fail. According to a few recommendations, I soaked them in water first, drained them and then boiled them. They were much too wet and soggy for my taste.

So when I picked up another bagful last week, I skipped the extra soaking step. I covered the 1 pound of peanuts in about 5 cups of water. I added salt, garlic powder and smoked hot paprika and let them boil.

Full disclosure. I forgot about them.

I had intended to boil them for 2 hours, but I returned to the stove about 2 hours and 45 minutes later to find almost no water left in the pan. Oops.

I pulled the pan off the burner and gave them a stir to distribute some of the seasonings that had collected at the bottom. Then, I tried one. They were delicious! They really reminded me more of the pinhão (pine nut) we used to find in Brazil, like a firm bean with a nutty flavor.

So there you have it. I accidentally discovered exactly how I like my boiled peanuts. Sometimes kitchen mistakes lead to grand results. And it’s even better if those mistakes and results come without setting off the fire alarm.

Smoky Boiled Peanuts

About 1 pound of fresh, green peanuts
5 to 6 cups of water
¼ cup finely ground sea salt
¼ tsp garlic powder
¼ tsp smoked hot paprika

Add the peanuts to a large saucepan and add enough water to cover the nuts. Stir in the sea salt, garlic powder and paprika. Bring the peanuts to a boil over high heat, partially cover the pan with a lid. Reduce the heat to medium to maintain a low boil, just above a simmer.

Let cook for 2 ½ to 3 hours, until almost all of the water has evaporated. There should still be at least a half inch in the bottom of the pan.  Stir to distribute the salt. Let cool before shelling and eating. Store in an airtight container in the refrigerator for up to 2 days. 

A Day at the San Francisco Cooking School

August 14, 2013

From a distance it doesn’t look like a cooking school. It could easily be mistaken for a boutique, or better yet, an art gallery. But once the glare of the windows clears and you open the door, if you have even the slightest interest in cooking, your heart skips a beat. It’s then that you realize that this is an art gallery, a hands-on gallery for the art of cooking.

Beautifully set, modern tables were the first thing I encountered. A clear sign that lunch would be delicious. Then the colorful Dutch ovens and well-organized white dishes that line each shelf caught my attention. I marveled over the ovens and ranges for a bit, and then I found my work station.

 

This was my first time visiting the San Francisco Cooking School. The 10 or 12 of us there were the lucky ones who responded quickly enough to an email inviting us to attend a Knife Skills workshop for food media.

We received a condensed version of the class with instruction on the various knife cuts while we prepped the ingredients for Minestrone Soup with Pesto. David taught us about batonnet and julienne while Jodi filled us in on the details of the school and the classes they offer.

What a diverse line up of classes. In addition to Knife Skills, you can take courses in Cooking Fundamentals, Soba Making, French Macarons, Recipe Testing and Development along with their Cook the Book series which features recipes from cookbooks focused on a variety of ethnic cuisines. If you want to take your cooking beyond your own kitchen, they also offer full-time and part-time culinary and pastry arts certificate programs.

As we chopped up the ingredients that we later took home to make our own minestrone soup, David finished up the class by making a rustic pesto. Jodi served up the soup they made earlier which would serve as our lunch along with crusty bread, a delicious salad with seasonal stone fruits, and wine.

I’ll admit, I’m not the biggest minestrone fan, but the pesto on this soup made all the difference. After more enjoyable conversation about the school with David and Jodi, we ended our meal with some of the best cookies I’ve had the pleasure of eating – almond, chocolate, candied ginger, and rosemary and cornmeal. These cookies had me scouring the website to find a course that would teach me how to make them.

Jodi granted me permission to reprint the soup recipe for you. It is the perfect summer-to-autumn transition meal. It is warm and comforting for the cooler days ahead, and it uses up late summer and autumn vegetables. 

Enjoy the soup, and when in San Francisco, check out the San Francisco Cooking School. I assure you there are few more inspiring or enjoyable places to cook.

Minestrone with Pesto

Reprinted with permission from Jodi at the San Francisco Cooking School

Soup:
3 tbsp extra-virgin olive oil
1 ½ cups diced onion
2 medium carrots, cut in ½-inch dice
2 medium leeks, white and light green parts only, finely sliced
2 stalks celery, cut in ½-inch pieces
Coarse salt and fresh pepper to taste
2 potatoes, peeled and cut in ½-inch dice
6 cups hot chicken or vegetable stock
1 (14 ounce) can chopped tomatoes
1 ½ cups Savoy cabbage, thinly sliced
1 ½ cups zucchini, cut in ½-inch dice
1 (14 ounce) can cannellini beans, drained and rinsed

Pesto:
2 cups gently packed basil leaves
1 medium garlic clove, chopped
¼ cup toasted pine nuts
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan

In a large stock pot, heat the olive oil over medium heat. Stir in the onions, carrots, leeks and celery with a pinch each of salt and pepper. Cook until the vegetables are lightly browned and begin to soften, 5-6 minutes. Add the potatoes and cook, stirring occasionally, 2-3 minutes more.

Stir in the chicken broth, tomatoes and a pinch each of salt and pepper and cook until all the vegetables are tender, about 1 hour. Add the cabbage, zucchini and beans. Cook until cabbage and zucchini are just tender with a bit of a bite, about 6 minutes more.

While the soup is cooking, make the pesto. Using your knife, finely chop the basil, garlic, and pine nuts together. Place in a small bowl and add the oil until the mixture is shiny and moist. Stir in the cheese and season to taste with salt and pepper.

Serve the soup with a drizzle of the fresh pesto over the top. Serves 6.

Disclosure:  My visit to the San Francisco Cooking School was part of a free food media event. I was not required to post about my visit and received no compensation for doing so.

13 Best Tomato Recipes

August 1, 2013

I did it again.

Every year when the end of May rolls around, I forget. Unlike other bloggers who spend weeks building up to the big day, planning giveaways and making special recipes, it passes me by, and few weeks later I think – oops, I forgot again.

I’m talking about my food blogging anniversary. Fake Food Free has been alive and well for over 5 years. It’s overwhelming to think where this blog has taken me since I began typing my first words in our apartment in Southern Brazil.

Things have evolved through my travel, adventures in food culture and gardening. My photos are a bit better than those dark point-and-shoot images I started with, and I’d like to think my recipe writing has improved as well. I’ve met amazing people, and now I’m at a place where health, food and recipe writing, and taking food photos are my work. As you’ll hear me say often – Life is good.

And it all started with this blog.

While things have changed a bit here, and I don’t get to post as much as I used to, this is certainly not a farewell post. It’s a big Cheers, Prost and Saúde to another 5 and beyond!

What better way to celebrate than with tomatoes! Well, okay, a cocktail might be better, but right now we’re in the heart of summer and all I can think about are beautiful heirlooms, sweet cherries and plump Romas.

After 5 years of blogging, I’ve created and adapted my fair share of recipes using my favorite part of this season.

Here are 13 that you must make before the 2013 tomato season passes us by! (Click on the name and it will take you to the post with the recipe.)

Roasted Garlic, Tomato and Black Bean Soup

Grilled Marinara Pasta

Honey Peach and Tomato Black Rice Salad

Hearty Tomato, Kale and Mushroom Sauce

Roasted Tomato, Black Bean and Arugula Salad

Smoky Tomato Jam

Beer Cheese Tomato Soup

Honey-Pecan Tomato Tarts with Blue Cheese

BLT Spinach Salad with Fresh Garlic Dill Dressing

Heirloom Tomatoes and Cantaloupe

Stuffed Poblano Peppers with Tomato Chile Sauce

Poblano Cilantro Salsa

Sweet and Simple Tomato Pepper Salad

Coconut Bamboo Rice with Green Garbanzo Beans Recipe

May 31, 2013

I consider myself well-versed in fresh foods and in what my food looks like before it gets to my plate. I’ve grown a lot, and I have seen a lot in my travels. And that’s not to mention all the things I come across online. Yet, California continues to surprise me when it comes to produce.

I find something new to me at the Farmers Market almost every week. As you’d probably expect, I’m not shy. Many of the foods don’t have signs and at the market I go to some of the signs are only in an Asian language. As soon as something catches my attention, I walk right up to the vendor and ask what it is. I refuse to pass up on any food knowledge.

This past week, I spotted some small pods that I’d never seen before. Guess what they were. Garbanzo beans! I use garbanzo beans all the time, but I’ve never once seen the fresh version. I purchased a couple handfuls, not quite sure what I would do with them.

After posting the picture on Instagram, I got some help with how to cook them. The easiest way is to steam or boil them, and they cook rather quickly, similar to peas. I shelled and boiled mine, it took about 7 minutes or so to cook them.

It’s hard to describe the taste. They are obviously similar to the cooked-from-dried and canned versions, but they are fresher and lighter in both flavor and texture. I don’t know. Maybe it is just that green color making me think that, but either way, I loved them!

I picked up some bamboo rice (short grain rice infused with bamboo extract) a little while back and I’ve been hungry for something coconut. I used both and put together this very simple dish. It hit the spot for lunch after my mid-morning run.

Coconut Bamboo Rice with Green Garbanzo Beans

1 tsp extra virgin olive oil
¾ cup bamboo rice
¾ cup chicken or vegetable stock
¾ cup lite coconut milk (I chose lite this time because it’s thinner)
1 tbsp chopped, fresh chives
¼ tsp salt (optional)
1 cup cooked, fresh (green) garbanzo beans

Heat the oil in a large saucepan over medium, add the rice. Cook about 60 to 90 seconds, stirring often. Pour in the stock and coconut milk. Bring to a low boil. Lower the heat and simmer for about 15 minutes, stirring occasionally. Cook until the liquid is absorbed and the rice is softened.

Stir the chives and the salt into the rice. Note: if you are using salted stock you may not need the salt, so taste before adding it.

Divide the rice onto two plates and top with a ½ cup of the garbanzo beans. Serves 2.

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