Psycho Cooker

Recipes + Travels + Reviews


White Bean and Feta Dip

This is a tasty to morsel to share with friends, and requires no heat to make (a big bonus in these summer months).  It is sort of like an Italian hummus: smooth, creamy bean dip flavored with garlic and lemon.  Unlike hummus, it is made with white beans, as opposed to chickpeas, and it does not contain tahini (a sesame seed paste that all legitimate hummus contains).  It also has some fresh herbs in it.  I would recommend putting them in at the very end of the blending process, as my herbs became a little overly-pulverized for my tastes.  It […]

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Roasted Red Pepper Salad

I have spent the last month cooking hamburgers on my grill, striving towards the perfectly cooked, medium burger.  Grilling is a delicate dance between timing and heat.  It takes just the right balance to achieve a moderate char on the outside and a juicy, pink inside.  No one wants a blue burger, or a hockey puck, and no one wants a burger with a gray exterior, no matter how perfectly pink it may be in the middle.  Apparently, I have a few more burgers to screw up before I manage to avoid all of these undesirable traits.  Roasted red peppers […]

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Shakshuka

This recipe is foolproof.  The evening I made it, I was behaving like a fool, and it still came out great.  That day, I picked up a new pair of glasses, which was an exciting event since they are my first new pair in nine years.  When I retrieved them from the optometrist’s office, I relegated my contacts to a clean, white case in order to test out the glasses, and wore the glasses home.  This was my first foolish decision as the new prescription left me initially disoriented, which probably did not bode well for my driving.  I drove […]

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Macaroni and Cheese with Tomatoes

What do Jews do in Phoenix on Christmas?  Barbeque!  Unless you want Chinese food, there will be no going out.  Plus, I’m here visiting my baby niece, and a barbeque was a nice opportunity for everyone to see her, and give her lots of kisses.  You would want to give her kisses, too, if given such a golden opportunity.  My psycho-cooker-contribution to the occasion was macaroni and cheese.  Mac and cheese is always a welcome contribution to a barbeque, and this is not just any mac and cheese.  It is a very special one with tomatoes, that also happens to […]

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Black Bean Salad and Roasted Poblano Quesadillas

I adore Deb Perelman’s blog, Smitten Kitchen.  It’s fun to read, the recipes always sound great, and she takes beautiful pictures.  Deb even provides pictures of her adorable baby, who lacks the alien-like quality frequently associated with newborns.  I say the food sounds great because I had never made one of her recipes until the other night.  I actually have a document on my computer devoted entirely to Smitten Kitchen recipes that I intend to make, but I only acted on this for the first time earlier this week.  It was a variation of her black bean confetti salad.  I […]

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Say Thank You with Orzo and Chickpea Salad

A reader recently asked me if I always dine alone.  The frequent answer to that question is yes; when I cook, I usually eat alone for a variety of reasons.  For one, I’m not rolling in cash at the moment, thus I can’t exactly afford to do a lot of entertaining.  Also, I tend to cook at odd hours, and most people don’t want to come over for dinner at quarter to ten.  Plus, I really love to cook for myself.  My dad, for one, finds it hilarious that I love my own food to such a high degree.  I’m […]

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Soba Noodle Salad with Vegetables and Tofu

I have been a little indulgent lately with my recipes.  Personally, I think that everything could be significantly less healthy.  I avoid processed foods in my recipes, and try to incorporate some sort of nutritional value and balance, even if it is merely broccoli as a consolation prize to healthfulness (see previous post).  However, I will acknowledge the abundance of cheese, and frequent use of simple carbohydrates.  In a temporary attempt at balance, I made a cheese-free dish, full of whole grains, fiber, and raw vegetables: soba noodle salad with vegetables and tofu (mind you, those are buckwheat noodles).  I […]

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Black Bean Enchiladas

I fear I’m starting to lose credibility as I have raved about every recipe thus far.  Don’t worry:  I sense an impending disaster, however, not for this post.  On Sunday night, I made black bean and vegetable enchiladas, and they were a symphony of textures and flavors.  I did not make my own enchilada sauce.  All the recipes sounded laborious and time consuming.  When I have that much gratuitous free time, I promise to make enchilada sauce.  This blog may not be the best evidence, but the majority of my life is currently devoted to becoming a speech pathologist.  Until […]

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Grits: Unveiling the Mystery

Born and raised in Metro Detroit, I am a Yankee through and through.  Years living on the East coast only helped solidify this.  In the past, when I heard Paula Dean raving about grits on the Food Network, I was intrigued, but grits were something I categorized with chitlins and other foreign Southern foods.  Luckily for me, the last restaurant I worked at, the Beverly Hills Grill, opened my eyes to the wonder and versatility of grits.  Ironically, this restaurant is located in Metro Detroit (shame on me).  The Beverly Hills Grill (or BHG) is a creative, contemporary American restaurant […]

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White Bean Chili with Bulgur

Every Sunday night, I cook with the intention of having leftovers. I have a love-hate relationship with leftovers.  On one hand, there is comfort in knowing you have something luscious waiting in your refrigerator when you’re ravenous after class or work.  Conversely, I love to cook, and having leftovers puts a kink in being able to cook unless you happen have no scruples about throwing away food.  However, with my current life style, leftovers are a necessity, and I spend abundant time on the decision-making process for my Sunday night cooking to ensure I will not be disappointed throughout the […]

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