Raw Corn & Tomato Salsa

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If you’re a member of a CSA or just get carried away at the farmers market, then you probably have a surplus of tomatoes and corn in your kitchen.  Put them to good use with this quick and tasty Raw Corn & Tomato Salsa.

Freaked out by raw corn?  Feel free to char the summer kernels over an open flame, but when corn is this fresh and sweet, I promise it is just as delicious raw!

I make a few cups of this salsa on Sundays and top my salads with it for lunch throughout the week.  It stays colorful, fresh, and healthy for days.  Or spoon it over eggs and black beans for a perfect brunchy treat.  This recipe makes ~6 cups.

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You’ll Need:

  • 6 ears fresh corn
  • 4 small tomatoes
  • 1 Jalapeno
  • 1 bell pepper
  • 1/2 red onion
  • Juice of two limes
  • 1/2 cup cilantro
  • 1 tbs olive oil
  • S&P, to taste

To make the salsa:

In a large bowl, shave the corn kernels off of the cob.

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Dice the tomatoes (removing the seeds), jalapeno, bell pepper, and onion, and combine with the corn.

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Add the juice of two limes and olive oil, and season with salt & pepper.  Finish the salsa with a handful of cilantro.

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You can use this salsa immediately, or store for up to 5 days in jars or tupperware.  I do both!

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xoxo,

Liz

lemony pea toasts


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I imagine many readers’ childhoods were filled with dinner table commands, “Eat your peas!” Not this girl. It helps when your own mother never overcame her childhood trauma of peas. Because Mommy Cat has such an intense aversion to ’em, green peas were always absent from the Lovett dinner table and for years I assumed I’d hate them too! When I finally gave peas a chance, I was delighted by their texture and fun burst of fresh flavor.

This lemony pea mash on toasts makes an easy peasy app, and the lemony pea mash would make a scrumptious spread for a veggie sandwich (I’m dreaming of a goat cheese, lemony pea mash, avocado, and sprouts concoction). 

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2 loaves of crusty bread, sliced (we used ciabatta)
olive oil for drizzling on sliced bread
1 2-cup bag of frozen peas, thawed
1 tbs olive oil
4 cloves of garlic smashed
2 tbs lemon
2 tbs chives
1/4 c parsley (I used the squeeze parsley for the first time! amazing!)
1/4 tsp crushed red pepper
salt to taste

In a large pan, heat olive oil, garlic, parsley and chives. Add your peas and squeeze in your lemon. Add red pepper and salt to taste. Heat mixture until your peas are thoroughly cooked, but before they’re too mushy.

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Pour pea mixture into your food processor and give it about 8 good pulses – I wanted to maintain some semblance of pea texture so opted for a coarse mash over a pea puree – but do whatever floats your boat.

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Slice (or solicit a sous chef, thanks One Sock Wonder!) your bread to desired width – I recommend ~1/2 inch – and generously drizzle on olive oil and toast.

Heap room temperature pea mash onto toasts and enjoy!

Peas out,

Julia

tofu lettuce wraps

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Last night Boston Boy, Boston Sister, and I ate our weight in sushi and tots (that’s right sushi and tots under the same roof!) at Sticky Rice, one of our favorite H Street haunts. Sticky Rice has some of the most unique sushi rolls I’ve ever enjoyed – like the Godzirra (crunchy shrimp, avocado, cream cheese, spicy sauce, cucumbers + crunch) or the Drawn and Buttered (no big deal, just some lump crab sushi you dip in butter! that’s right…sushi dipped in butter. Big Daddy, take notes!) – but in spite of their cornucopia of creative rolls, one of my favorite of their dishes is their tofu lettuce wraps! Chunks of fried tofu mixed with a delicious soy ginger sauce with just the right amount of crisp from the lettuce and crunch from huge chunks of water chestnuts. Delish!

24 hours later and I was hungry for more, so I whipped up my own rendition of this veggie delight. For ease and health, I opted against frying my tofu (although, it would be delish! If you want to try these with fried tofu hunks, I recommend borrowing the frying method from our Soy Ginger Tofu with Bok Choy). Grab these ingredients and you’ll be crunching away on these tofu lettuce wraps in no time! Also…for anyone suffering from tofu-phobia, this dish is a great gateway!

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1 pound extra firm tofu
5 cloves of garlic chopped
2 tbl ginger chopped (I love ginger, so if you’re less of a ginger nut you may want to reduce)
1 tbl lemon grass
1/2 chopped onion
2 tbl olive oil
1 package of mixed mushrooms, coarsely chopped
4 tbl hoisin
4 tbl soy
1/2 tsp sesame oil
1/2 tsp crushed red pepper
romaine lettuce hearts
garnishes: carrots, peanuts

Heat oil in a large saucepan and add onions, garlic, lemon grass, and ginger. Let cook for 5-7 minutes until fragrant and tender.

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While those are cooking, combine soy, hoisin, red pepper, and sesame oil to make your sauce.

IMG_1792Add your mushrooms.

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Cook for about 4 minutes before adding tofu and water chestnuts.

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Pour sauce over everything and mix to combine.

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Cook for another 5-7 minutes until everything’s thoroughly hot, combined, and saucy.

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Scoop heaps of your tofu mixture into romaine lettuce hearts. Garnish with your choice of toppings – I recommend carrots and peanuts!

xoxo,

Julia

a hungry texans super bowl

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Hopefully one day soon we’ll get to root for one of our teams on the grid iron as they vie for victory in the Super Bowl (go Texans! go Redskins!), but until then these Hungry Texans would rather spend our game day munching on Super Bowl snacks on snacks on snacks.

Dipp-ability & cheesiness are award-winning characteristics when it comes to Super Bowl snacks. Whether you’re hosting your own Super Bowl party or looking for a dish to bring to a friend’s look no further than these delicious dips & apps!

Jalapeño Poppers

Red, White & Blue Nachos

Spinach Artichoke Dip

Pineapple Salsa

Ninfa’s Green Sauce/Tomatillo Salsa

Those snacks are perfect munchies for the Big Game, but if you’re looking to round out your menu with something a little heartier, we recommend crab cakes (in honor of the Ravens, “crab cakes & football that’s what Maryland does!“), veggie chili, or some Chicago-style DC half smokes.

Finally, to satiate your Super Bowl sweet tooth, whip up a batch of these One Bowl Brownies! If you’re a 49ers fan, we recommend using Ghirardelli cocoa powder for good luck!

Wishing you all a super Super Bowl!

yay, sports!

Hungry Texans

 

spinach artichoke dip

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Dips take deux with this Spinach Artichoke Dip. I made this for the Texans v. Pats playoffs game a few weeks ago (these Hungry Texans will get our vengeance on those Boston Boys’ team one of these days!), but it will certainly be seeing a return appearance on our Super Bowl spread.

Spinach Artichoke Dip Ingredients

You’ll need:

1 package frozen spinach, thawed
1 can artichoke hearts
8 oz cream cheese
½ c parmesan (usually we prefer the real stuff, but jarred parm is a-okay for this!)
2 tbl crushed garlic
1 c sour cream
¼ c cottage cheese
Hot sauce & pepper to taste

Start by thawing your spinach and wringing out as much of the excess liquid as you possibly can. Place spinach, artichokes, and garlic in a food processor & pulse, pulse, pulse until they’re thoroughly chopped.

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Then add & mix in your cream cheese.

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Then add & combine your sour cream!

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Then add your cheeses. Full disclosure, I usually add way more mozz, but when I set out to make this dip I got home from the store only to realize we had about 2 tbl of mozarella in the fridge (oh, rats!). I ended up adding the sprinkling of mozz I had, but the cottage cheese I substituted in worked great, so feel free to get creative with your queso!

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Next, season to your desired level of kick — I did a few shakes of each pepper & hot sauce — and give it all a final few whirls around your food processor (taking time to scrape the sides and ensure it’s all combined!).

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You could start dipping away now, but I think this dip’s better hot, so fill a square pyrex dish with your dip & bake at 400 for 25-30 minutes or until the top starts to get the littlest bit golden and crusty.

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Enjoy with your favorite dippers and root your team to victory!

Go Texans!
Hungry Texans

a hungry texans thanksgiving: honey butter chicken biscuits

Before I get a snarky “whataburger called, they want their recipe back” comment, let me just clarify that this little appetizer resembles nothing of the butter-drenched, deep-fried concoction that you devour at 3am.  Although I would nosh on these at 3am- don’t get me wrong.

No, these are just a great app- a fritter of buttermilk-brined chicken thigh resting upon a tiny, pillowy biscuit and topped with a sweet & spicy jalapeno honey butter.  I got actual hugs for bringing these to the party 😉

for the chicken fritters, you’ll need:

3 chicken thighs, boneless
2 cups buttermilk
5 sprigs thyme
2 cups flour
2 tsp paprika
2 tsp garlic powder
vegetable oil, for frying
s&p

Cut your chicken thighs into 1 inch cubes and cover with buttermilk in a mixing bowl.  Add your thyme, whole, and cover.  Refrigerate for 12 hours or up to one day.  After letting the chicken thighs marinate, drain in a colander to get rid of excess buttermilk.

In a separate bowl, mix together flour, paprika, s&p, and garlic powder.  Set up your chicken fritter station with your drained chicken thighs, flour mixture, and an empty pan.

Heat your oil in a frying pan to 350 degrees.  Then, start your battering & frying process.  Dredge your chicken thighs in the flour mixture and pop them into the oil.  I double-floured mine for good measure.  Let the fritters fry until they’re golden brown, or about 8 minutes.  Then pop them onto a cooling rack (fitted over a cookie sheet).  Do not throw them onto a stack of paper towels!  Not even a brown lunch sack, however tempted you may be!  Just pop them on the cooling rack and let them drain a bit.  I like to season fried things with a pinch of salt after they come out of the oil.

for the buttermilk biscuits:

makes 30 mini biscuits

2 cups all-purpose flour
1 tsp salt
1 tbs baking powder
1/2 tsp sugar
12 tbs cold butter
3/4 cup low-fat buttermilk

Combine the dry ingredients in a mixing bowl.  Cut your cold butter into small pieces and work into the flower mixture with your hands until the mixture looks like the consistency of sand.  Add your buttermilk and mix until just combined.

Turn out onto a floured surface (I used a lot of flour) and knead just a few times until the batter is no longer sticky.  Roll out with your hands or a rolling pin (if you’re fancy) into a 1/3 inch thick slab.  Use a cookie cutter or a shot glass to make small mini-rounds and lay onto a greased baking sheet.  Bake at 450 degrees for 8-10 minutes.

Okay here’s the easy part!  Assemble by topping a biscuit with a chicken fritter and 1 tsp of jalapeno honey butter or roasted garlic sage butter.  Now eat it.  Okay, now eat another one.

xoxo,

the hungry texans