Equipment: two-in-one pot

I love Le Creuset, and now they give a great space saving option for those of us with tiny kitchens. Their new 2-in-1 pot has a saucepan and a frying pan that can be used as a lid, or on its own. In tres chic colors, too!

Sur la table has free shipping this week....

Food Find: Coconut Bliss

OMG. I never thought I would actually like a dairy-free, soy-free, gluten-free frozen treat. Wait, scratch the like. LOVE.


Luna & Larry's Organic Coconut Bliss. My current infatuation involves their Dark Chocolate flavor, but rest assured, I will be trying more. And you should, too! Made with organic coconut milk, agave syrup and other organic, all-natural ingredients, there is a lot to love in this little pint.

Where to find?

Query: What food do you eat/drink EVERYday?

A few months ago, my quick response would have been 'Wine'. I'd have a glass every evening. Sigh, it seems like wine has been adding to some allergy issues, so I've been enjoying less frequently.


But, the other day I realized that I eat almond butter everyday. EVERY SINGLE DAY. With an apple, with banana, on rice cake or toast. Even on a spoon. I really love the stuff. So much so, that I will go out of my way to replenish my stock rather than go a day without.


What do you eat everyday? What can't you live without?

Recipe: Chickpea Flour Crêpes

It's not often (okay, never) that the New York Times + I publish a similar recipe in the same week. Yet, here we are with Chickpea Flour Crêpes! Two different versions: mine is vegan and gluten-free, their version requires a little all-purpose flour and some eggs. Either way, the crêpes are delicious!

I filled mine with a potato + arugula curry, but really the sky's the limit. Use them in place of corn tortillas or fill them with yummy goat cheese + spinach. Even some Mango Chutney! I'd stick with savory for these, though.

Chickpea Flour Crêpes

makes about 24 small crepes

2 1/2C Chick Pea Flour (found in Indian Grocery, also called gram or besan flour or at NutsOnline.com)
2C water
1 green onion, white + light green parts only, sliced thin
2t cumin seeds
2T chopped cilantro
1/2t salt


-In a large bowl, mix flour + water until smooth (for best results, use your hands); should resemble thin pancake batter
-Let sit 15 minutes
-Add onion and seasonings, stir to incorporate (if batter is a little stiff, add 1-2 T water to thin)
-Onto a greased hot skillet or griddle, gently ladle 1/4c of batter and spread in thin, circular layer
-When bubbles appear all over top, flip crêpe and cook other side until done (about 2 minutes per side)
-Wrap crepes in cloth napkin to keep warm, serve immediately


*Batter can be made up to 2 hours ahead of time and kept in fridge. Let stand at room temp for 30 minutes before cooking.

Food Find:Cork Dork Wine Sale!

Did someone say 'Wine Sale'? 


Cork Dork is a fabulously unpretentious little gem of a store on Cedar Ave, near Minnehaha Parkway. Russell Fay, the owner, spent many years buying wine in the restaurant industry, so he know a thing or two about good vino!


I always go to Cork Dork with no pre-conceived thoughts on a bottle, and come home with the perfect selection (or 2 or 3 or 4) from Russ.


And now is a great time to visit, if you haven't already. Cork Dork is celebrating their One Year Anniversary with a sale. On top of already great prices, you should be able to stock up quite nicely!

Recipe: Spanakorizo

photo by bittenword.com


I had forgotten about this recipe for awhile. Which is surprising since it is one of the most requested by friends. Our Sunday foray to the Kingfield Farmer's Market brought it back to the forefront after I saw the gorgeous spinach and dill just begging to be used.

I'm not really sure of the origins of this dish (other than the Greek flavors), except that I remember clipping a version of it from the newspaper when we lived in San Diego years ago. I have since adapted and dabbled, with this resulting recipe.

This is the perfect way to use make use of that big bag o'spinach! And believe it or not, the flavor gets better the longer it sits...even into the next day. Served warm, room temp or cold, it is a perfect light supper or side dish for an al fresco dinner or picnic.

Spanakorizo


6-8 servings


1/4 c olive oil
1 large red onion, chopped
1 garlic clove, peeled and chopped (may use 2 if desired)
1 1/2 cups jasmine or basmati rice
1 bag pre-washed spinach (or 1 large bunch, rinsed and dried)
Salt & Pepper to taste
2c vegetable broth
½ c fresh chopped dill
Pinch of freshly grated nutmeg
Strained fresh juice of 1 lemon
¼ pound of feta, crumbled
1 15 oz. can of garbanzo beans, drained and rinsed (optional)*


-In a large saucepan or Dutch oven, heat oil and cook onions until translucent
-Add garlic during last few minutes
-Add rice and stir for a few minutes to toast
-Toss in large handfuls of spinach, waiting for each batch to wilt before adding another
-Season with Salt & Pepper
-Add stock (and beans if using); cover and simmer until rice is done, adding more water if necessary to keep the rice moist
-Add dill , nutmeg and lemon juice
-Fluff with fork and garnish with feta
-Serve warm or at room temperature