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The Stupidly Simple Secret Ingredient of Hummus

Here it is, at long last, my New Year’s Hummus Resolution:


  • 1 can (36 oz.) garbanzo beans, water from can reserved
  • 1-2 Tbs tahini
  • 1-2 cloves of garlic
  • 1/4 – 1/2 c. garbanzo water
  • 1-2 lemons juiced
  • salt to taste

Video shot, directed and produced by Meena K. Singh.  Thanks Meena!

Deliciously Easy Peach Cobbler

Video shot, directed and produced by Meena K. Singh.  Thanks Meena!

Peach Cobbler

  • 1/4-1/2 c. butter (depending on your preference for fat)
  • 1 c. sugar
  • 1 c. flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 c. milk
  • 1 can (16 oz) sliced peaches

Picture 1

Preheat oven to 400 degrees

In a 8×8 square glass dish, melt butter.

Mix dry ingredients.

Add milk and mix batter.

Spoon batter into dish with melted butter.  Spoon peach slices into batter.  Sprinkle top with extra sugar.

Bake at 400 for 30-40 minutes, until golden.

Quick Tip: How To Use Broccoli Stems

photo by Flickr user: Trazy

Of course, the best part of the Broccoli plant are the florets, which make for a great quick side dish, cut off the stems and steamed with butter and salt.  But what do you do with the stems? Throw them away?  No way!  Here at Forkable, we like to use every part of the pig.  Underneath their woody skin, which can easily be removed using a potato peeler, lurks a soft and yummy interior.  To save time, I keep a bag in the freezer where I can throw the stems after I cut the florets off.  When I’ve collected enough stems, I then use them to make a big batch of cream of broccoli soup.  Yum!

Cream of Broccoli (Stem) Soup

  • broccoli stems,
  • equal amount potatoes
  • 1-2 large onions, chopped
  • chicken (or vegetable) stock
  • milk to taste
  • salt and pepper to taste

Prepare broccoli stems: Using a potato peeler, remove stringy fibrous skin of stems.  I defrost my stems by leaving in the fridge over night, but I think it would work having them be frozen as well.  Chop stems up into approx. inch long sections.

Start Soup: Saute onions in 1-2 Tbs of olive oil until clear.  If you have  a lot of stems (3-5 lbs) you can use two onions, otherwise, one medium sized one is fine.   Skin potatoes (if you want, the skin is pretty healthy so I usually leave on), and chop into large chunks: quarters or sixths.  Add potatoes and broccoli to pot.  Add stock until all ingredients are just covered.  Bring to a boil and then down to a simmer.  Simmer for 20-30 minutes until veggies are falling apart.

Mix soup:  Once all ingredients are super soft, blend either using an immersion blender or in a food processor until your desired consistency.  If you want it to be chunky, just a few light pulses will do.  Add a bit of milk to up the creamy-ness and season using salt and pepper.  You can start with just 1/2 c. milk and 1 tsp salt and add more from there to meet your needs.  Keep adding salt until you get the right flavor.  Remember, its easier to add more then to take away too much.

Eat your soup: Yum.  Feel good you just made a delicious soup from parts of the plant you might not otherwise have eaten.  Great job!  Its fun to feel good about being thrifty while you eat a delicious meal.  Enjoy.

Update On Freezing Meals

I think this post is just to gloat.  Normally I try to give quality info in my posts, but right now, I don’t care.  I just want to toot my own horn.  Since my last post, I actually got all my cooking done! TOOOT!  I’ve been spreading it out over a couple of days.  2 gallons of Lamb Chili, 2 gallons of broccoli soup and 2 pans of eggplant lasagna makes for 19 dinners!  Yes, we may get sick of eating the same things over and over, but when we’re running off of 45 minutes of sleep, who cares!  We’ve got almost a month of food ready to roll into the micro and down the hatch.

Freezing Food For After Baby Comes: 4 Dishes to Make Life Easier

I’ve got less then one week before my due date, and still so much yet undone.  One of my main to-do items is preparing a few dishes in bulk I can freeze in single serving portions for a quick dinner after baby comes.  Everyone has been warning me that after the baby arrives, I won’t be up for cooking much.  I’m sort of feeling that way already and the baby isn’t even here yet!  I’ve been working all year on cleaning out my freezer to make room.  Now I’ve got to fill it up again.  I’m trying to keep things simple, so I’m only going to prepare 3-4 things which don’t take a lot of energy.  Its a time for comfort food, so I’ve selected a few of my favorite easy to make dishes.

1.  Lamb Chili.

Lamb Chili is one of my favorite dishes, as I’ve posted in the past.  It’s easy to make in a large batch, requires very little energy to whip together and freezes like a dream.  I’m making a triple batch as we speak and will spoon out into large yogurt containers to freeze.

2.  Lasagna

Who doesn’t love lasagna?  Although a bit putzy to make, I can easily make two trays at once and then freeze them in individual containers to easy reheat.  Any dish with melted cheese is a comfort food for me!

3.  Roasted Chicken in a Skillet Dinner

This dinner is pretty fast and easy on its own, but to speed up time, I’m going to pre-saute the onion/celery mixture used for the stuffing base and freeze it.  This will allow me to just throw all the ingredients into a pan and bake when I’m ready.

4. Broccoli Soup

Photo Courtesy of Flickr User: Musicpb

I can’t believe I’ve never posted a Broccoli soup recipe before!  I love it.  Its easy and delicious.  I’ve been eating tons of broccoli during my pregnancy (it is a superfood!).  I’ve been cutting off the florets and steaming them for a quick side dish, and just throwing the stems into the freezer.  Now, I have TONS of broccoli stems.  Time to make them into soup!  I plan on using a simple recipe.  When heating up, I can add a bit of blue cheese to add some pizzazz!


So I warn you, I’m due any minute.  I’ve got a few blog posts lined up immediately  following the birth, but I may not be as good at updating over the next month or two, with a new baby.  However, keep checking in.  I don’t plan on giving up on this blog!

How To Make Pulled Pork: Its SO EASY!

Photo Courtesy of Flickr User FotoCuisine

Pulled pork has to be one of my most favorite summer meals.  It’s the perfect choice for large parties because one pork roast provides about 20 servings, is very easy to prepare, inexpensive, and full of delicious fatty goodness. Although it needs about 24 hours prep time, only 30-45 mintues of this is active work.  Sounds good to me!  Plus who doesn’t like pulled pork.  Well, maybe vegetarians.  I bet if you could get them to try it though, this dish would be enough to send them over to the dark side!

Easy Pulled Pork
4-12 hours dry rub marinade, 6-7 hours roasting, 30-60 min. prep, Total: 10-20 hours total

1 large 6-8 lb pork shoulder or Boston Butt (which is a shoulder cut)

Dry Rub

  • 1/4 c. brown sugar
  • 1/8 c. (2 Tbs) kosher or other coarse salt
  • 1/8 c. (2 Tbs) Paprika
  • 1/8 c. (2 Tbs) Black Pepper
  • 1 Tbs garlic powder
  • 1 Tbs dry mustard

Carolina Vinegar BBQ Sauce

  • 2 c. cider vinegar
  • 1 c. ketchup
  • 1/2 c. brown sugar
  • 1/2 c. brown mustard
  • 1 Tbs lemon juice
  • 1 Tbs hot sauce
  • 1 Tbs Worcestershire
  • 2 Tbs Butter
  • 1/2 tsp. salt
  • 1/2 tsp black pepper
  • horseraddish to taste

Prepare dry rub: 4-12 hours before roasting, marinate pork roast with dry rub.  The longer you can leave it the better.  I prefer to do it overnight.

Mix all dry rub ingredients in a bowl.  Rub over roast and into any folds and creases in meat to cover completely.

Wrap in cellophane and refrigerate for as long as you choose 4-12 hours or more.

Get Roast Pork In Oven: Preheat oven for 275 degrees.  Place pork roast in a roasting pan.  I’ve experimented before with placing the roast on a wire rack or just placing it on the bottom of the pan.  DO NOT use the wire wrack!  It keeps the fat from fully cooking and dissolving.  You want the fat to melt into the pot where it can then be reabsorbed by the meat, making for a much juicier roast!  Don’t worry about covering the meat for the majority of the cook time.  Just slap the meat in a roaster and put it into the oven!

You can see I’ve split up my roast into two sections.  I was experimenting with the rub.  On the darker one, I applied the rub before freezing months ago.  The other, I did according to these directions.  The freezing before hand worked, and helped cut out a bit of time, but not really worth doing as the meat flavor was a bit stronger.  It did work though.

Prepare BBQ Sauce: While your pork is roasting, make your BBQ sauce.  Mix all ingredients together.  Its just that easy.  Taste and tweak flavors according to desire.  Keep chilled until needed.

Roast Pork for 5-7 hours:  Check your roast at 5 hours.  Meat will be done with it reads about 170 degrees at its deepest part with a thermometer AND it will fall apart easily to the touch.  If the temp is good, but the meat still feels firm, leave it for another hour or so.  You’ll know your meat is done, when you can easily fork it apart.  If you check at 5 hours or so and the rub is starting to look blackish, like it might be burning, cover with tin foil and return to the oven.

You can see I used a wire wrack with this roast, but as I said before, I think it works better without it.  This roast was a bit drier then other roasts.  However, after pulling the meat apart, I poured the fat juices at the bottom of the pan over the roast and it made it much better.

Pull your Pork: When the pork is done, remove from oven and let sit for 15-20 minutes covered with tin foil.  If you have  pan full of melted pork fat, remove the pork from the pan and place in a bowl.  Using forks, pull the pork meat apart into strings.  Remove bone and excess fat.  You may want to pour a bit of extra juice from the roaster over the pork to keep it moist.  You can also pour some of your BBQ sauce on your pork now, or let people apply their own BBQ sauce depending on desire.

Serve your Pulled Pork: Set out with your BBQ sauce, buns and a delicious cole slaw for a topping.  Yum.  This really is so easy.  I’ve never had it go wrong.  I just don’t think you can screw this dish up!  Its a fail safe for anyone wanting to throw an awesome summer party!

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