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No, not you…. you, the bowlegged one

Archive for August, 2009

Word of the Moment: Treacle

Posted by Hilary on August 31, 2009

I admit it, I kind of thought treacle only existed at Hogwarts. Apparently it appears in muggle recipes too, which is copacetic, as I not so secretly wish graduate school was more like Hogwarts. Here begins my culinary edification via vocabulary words.

Courtesy of

“Technically treacle is a generic word in Britain for any syrup made in the process of refining sugar cane, and it can range from very light to very dark. In practice, the lighter syrup which is produced when the sugar cane juice is first boiled, is called light treacle or golden syrup.

The second boiling produces a much darker syrup, which British cooks call treacle (or dark treacle) and we callmolasses (or dark molasses). The third boiling produces what we both apparently call blackstrap molasses, which is very dark and somewhat bitter, and which health-food advocates think is heaven on earth, although it is more often used to feed cattle.

If you don’t want to track down the real British thing, supermarket-available dark molasses is what you want for your recipes.”


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Unemployed Cooking-Week 3

Posted by kathleenerindavis on August 30, 2009

As promised, I made Mark eggplant parmesan (with my homegrown eggplant!!) this weekend. Here’s me and how proud I was of my eggplant.


Granted, it was kinda little…so I had to combine it with a store bought one. But you can’t tell the difference right?


So here’s the recipe…(it was yummy btw)


  • 1 eggplant, peeled and thinly sliced
  • 2/3 eggs, beaten
  • 1-1/3 cups Italian seasoned bread crumbs
  • 2 cups spaghetti sauce, divided
  • 1/3 (16 ounce) package mozzarella cheese, shredded and divided
  • 2 tablespoons and 2 teaspoons grated Parmesan cheese, divided
  • 1/8 teaspoon dried basil


1. Preheat oven to 350 degrees F (175 degrees C).

2.  Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.


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The Unemployed Chef

Posted by kathleenerindavis on August 28, 2009

I’m a (now former) magazine editor in NYC, and in case you haven’t heard it’s not a great time to be a print journalist. So I was recently laid off. I don’t recommend it, it sucks.
I am however lucky enough to have many lovely people in my life, one of which is my boyfriend whom since I lost my job has had to pay for all my meals when we go out. In return I’ve promised to cook him dinner once a week for as long as I’m unemployed.

Week 1:
The first week I made black bean burgers garnished with Swiss cheese, avocado, and peppercorn ranch with potato wedges and corn on the cob.
Here’s the recipe:
Black Bean Rice Burgers (sorry no pic)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 1 egg, lightly beaten
• 3 tablespoons BBQ sauce,
• 1 cup bread crumbs
• 4 lettuce leaves
• 4 slices Swiss cheese
• 4 hamburger buns, split
• 1 Avocado, sliced

1. In a large bowl, mash beans with a fork. Add the rice, onion, egg, bread crumbs, and 3 tablespoons BBQ sauce; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
2. Garnish into yummy burgers

(I don’t have to tell you how to make potato wedges and corn on the cob do I? Didn’t think so…)
**bonus, this really makes about 6 burgers that are super filling and good for leftovers for the rest of the week.

Week 2:
The black bean burgers were so good that Mark requested them again for week 2, so I made ‘em again along with corn on the cob (totally cheap and in season right now) but I made my favorite twice baked potatoes with them instead of wedges.
Here’s the recipe for those:

Garden Stuffed Baked Potatoes


• 4 large potatoes
• 2 tablespoons butter
• 1 small onion, chopped
• 1 bunch of chopped broccoli
• 1/2 cup ranch dressing
• 1 tablespoon vegetable oil
• ½ cup grated cheese (any kind really)
• salt and pepper to taste

1. Preheat oven to 425 degrees F. Pierce the skin of the potatoes with a fork.
2. Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
3. Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
4. Combine onions, cheese, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
5. Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper.

This Week: Eggplant Parmesan made with an eggplant from my garden! Stay tuned.

Oh, want to hire me (I can’t keep this up forever people) here’s my site with all the important deets:


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Chocolate Chip Pumpkin Cookies

Posted by Hilary on August 18, 2009

If you know me, you know I love all things pumpkin (and well, all things autumn). In the spirit of autumn (which is hopefully on its way, but I tend to start early), I give you pumpkin cookies, with chocolate chips! Of course they could also be made without chocolate chips. Here goes:

Wet ingredients:
2 cups brown sugar (not all that wet, but it goes here anyways)
2 tsp vanilla
2 cups pumpkin 😀
3/4 cup oil (original recipe calls for 1 cup, I can get it down to 1/2 cup- if you do this you might want to add applesauce to compensate)

Dry ingredients:

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

1 tsp ginger

1/2 tsp cloves

4 cups flour


Mix up wet ingredients. Mix up dry ingredients. Add wet mixture to dry mixture and beat. Add chocolate chips (if desired)- I’m a glutton so I add a whole bag. If you want to keep things vegan Ghirardelli semi-sweet chocolate chips contain no-milk (but do contain sugar, of course). Bake at 350 degrees for 12-15 minutes- mine do best at 13 minutes, but I’m in a weird climate with a cheap stove, so your results may vary.

These cookies have been described as bread or cake-like. If that’s not cool with you but you still want to try them out, I would experiment with using less leavening (e.g., baking powder, baking soda).



Posted in Desserts, HilHil, Uncategorized, Vegan-friendly | 1 Comment »


Posted by Hilary on August 13, 2009

Vodpod videos no longer available.

more about "catnip", posted with vodpod

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