Roasted Red Peppers

Everyone has a list of things that they simply will not pay for. If roasted red peppers aren’t on your list then they should be. You can pay up to $10 for a bottle of them OR you can make them yourself for the cost of red peppers (~$1/lb around me). Your call.



For Roasted Red Peppers:

  • 2-6 Red Bell Peppers
  • 2 Cloves of Garlic
  • 3 tbs Olive Oil

Preheat the oven to 450F. Place rinsed and dried peppers a hot, dry pan on high heat and cover. Turn every 5 minutes or so until peppers are evenly blackened (about 20 minutes). Place the peppers on an aluminum lined cookie sheet in the oven for one hour.

Do Laundry or some other productive thing (I watched Myth Busters).

Remove the peppers from the oven and place in a brown paper bag until they are cool enough to handle. This allows them to steam a little bit (yay residual heat). Once they have cooled, remove the skin by gently rolling the pepper between your hands and peeling it off (similar to a hard boiled egg).  Pull the pepper apart into strips and carefully remove any seeds. Put finished strips in a bowl with olive oil and garlic. Refrigerate until ready to eat. Will keep, refrigerated, indefinitely (I don’t actually know how long they keep because I usually eat them all right away).



Of Chickpeas and Food Processors


Do you know what’s awesome? Cooking for lots of people. And baking bread, that too (but more on that next time). Do you know what is less awesome? Having a roommate who is gluten intolerant. At least it was until I discovered a recipe for socca.

Socca is a flatbread made from equal parts chickpea flour and water and, because it is made out of chickpeas and not wheat it is lacking in, well, the wheat proteins that make my roommate severely need to lie down.

To accompany this delectable recipe I decided to make a spinach yoghurt dip and to make a go at hummus.

Unfortunately, I am lacking in chickpea flour. Fortunately, I had a bag full of dried chickpeas, which means it was time to whip out the food processor.


I have a kinda shitty food processor

Alternating between the food processor and a fine sieve you can end up with a ratio of 3:2 for chickpeas to flour (I had some left over chickpea particles at the end, so your mileage may vary).


Whisk the flour together with equal parts water, one scallion, a crushed clove of garlic a splash of olive oil and a generous sprinkling of salt.


Pour the batter into a skillet lightly coated with olive oil and flip when it can move freely in the pan until lightly browned on both sides. Congratulations, you have just made a hummus pancake.


For the Socca:

1 ½ cups Dried Chickpeas

1 cup Water

1 Scallion (the green part) sliced

1 Clove Garlic, Crushed

1 tbs Salt

2 tbs Olive Oil, divided

For the Chickpea Flour

Check for bad chickpeas (black or cracked) and throw those ones out. Pulse the chickpeas in a food processor on high for one minute. Sift the resultant powder into a bowl. Replace the large chunks into the processor. Repeat three to four more times, or until you have one cup of flour. If you have extra, you can grind the rest in a spice grinder and freeze it in an air-tight container for up to one month.

For the Batter

Combine flour, water, scallion, garlic, salt and half the olive oil. Whisk gently until flour is incorporated. (Note: my end result was a bit on the fluffy side, so you might want to add more water or less flour)

For the Loaf

Pour the batter into a 10-inch oiled skillet and flip after about 3 minutes, or until it becomes unstuck from the pan.

Spinach and Yogurt Dip:

½ Package Spinach

½ cup Plain Yogurt

1 Clove Garlic

1 Scallion

1 Squirt Lemon Juice

1 tbs Olive Oil

Salt and Pepper to taste

Steam the Spinach in a microwave for 2 minutes. Combine everything in the (cleaned) food processor and process until homogenous.


So… I tried making hummus without tahini. The texture ended up being more like falafel, but it was still freaking delicious, so it shall be included here.

1 cup dried chickpeas

½ cup olive oil

1 dash lemon juice

1 clove garlic

Lemon-Pepper and Salt to taste

For the Chickpeas:

I usually do a quick soak by boiling the chickpeas (or whichever bean) for two minutes in water and then letting them soak for an hour (“quick” refers to not overnight). This will double the volume of the chickpeas.

For the…Compote? Yeah, I’m gonna go with Compote

Combine everything in the (once again cleaned) food processor until it is chunky and delicious.