Category: Sides

cheesy garlic bread with artichokes and spinach

cheesy garlic bread with artichokes and spinach

This week we got to be Uncles That Cook! We took a brief trip to Portland, Oregon to visit Ryan’s family, and while we love living in Southern California, with year-round warm weather and abundant sunshine, we also have a special place in our hearts for the Pacific Northwest. Ryan grew up there, and this beautiful city is truly a magical place. The people are friendly, the air is crisp and clean, and the landscape is lush and verdant green from the seasonal rains. Our two amazing nieces, Stella (10) and Lucia (8) live there and we like to see them as often as we can. This visit, they requested to make a dinner with us, so they browsed through our Index and their eyes lit up when they saw pasta puttanesca, one of the first entrees we posted here, and still an all-time favorite. So together we made a list of fresh ingredients, had a productive expedition to the local grocery store, and spent a lovely evening cooking this zesty and garlicky spaghetti. There is nothing more meaningful than preparing and sharing a meal with family, especially with kids, and we feel so fortunate to spend time with these two smart, sweet, and funny girls! And even though we have been delightedly living off this delicious pasta these past few rainy days, you can never have too much garlic. It adds depth to a variety of recipes, and is a pleasure to cook with as its inviting aroma fills the kitchen with a powerful and comforting fragrance. The recipe we are sharing today calls for plenty of this remarkable herb. Filled with eight cloves of chopped garlic, tangy artichoke hearts, an entire bag of fresh spinach, and three kinds of cheeses, this garlic bread is a perfect side to any dinner, and the showstopper at your next party.

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easy zucchini and brown rice gratin

easy zucchini and brown rice gratin

On Saturday we hiked Fish Canyon Falls, over five miles of breathtaking trails lined with shady oaks, blue agaves, and multi-colored wildflowers carpeting the hillsides glowing with fragrant white sage, located in the Angeles National Forest just thirty minutes from our home. The winding path follows a clear stream, and because of the recent winter rains, it was rushing through the bottom of the canyon, creating a peaceful soundtrack of flowing water nearly the entire time. At the end of the trail, we were greeted by a majestic 3-tiered, 80-foot waterfall that was cascading in full force. It was a beautiful day and we were so happy to discover yet another hidden area of natural beauty so close to the city. After spending the morning hiking through the woods, stumbling upon abandoned cabins, and adventuring in the hills, we came home to find a package waiting for us on our doorstep that we had been anticipating for several months. Our friend Emilie (theclevercarrot.com) just wrote her first cookbook and we were so excited for its arrival, especially after seeing so many other bloggers making beautiful creations from it and posting photos and rave reviews online. Epicurious named The Clever Cookbook as one of “spring’s best cookbooks” and after browsing through this gem and making one dish so far, we clearly understand why. It is filled with inspiring recipes that we can’t wait to try: cauliflower bolognese, chai pancakes with cinnamon butter, banana cloud cake, and the list goes on! Today we are so excited to share this easy zucchini and brown rice gratin from her book that has graced our kitchen twice this week and has already become one of our new favorite dinners.

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vegetarian matzo ball soup

vegetarian matzo ball soup

It was raining and windy this weekend in Los Angeles. The rugged San Gabriel mountains are visible in the distance, white and glowing with freshly-fallen snow. The birds are quiet, and the lizards that normally transform our yard into a mini-Jurrasic Park during the summertime are asleep for the winter. Heavy clouds may prevent the sun from shining, but there is a variety of beautiful flowers in bloom whose colors actually appear most vivid on these gloomy days. Deciduous trees scatter fallen leaves throughout the neighborhood while others like the citrus are producing an abundance of fruit that illuminate the landscape and decorate the last few chilly days of January with their vibrant colors and sunny flavors. This cold weather  demands comforting things like hot cups of ginger tea, and after-dinner mugs of hot nutella spiked with frangelico. But there is absolutely nothing that says “warm and comforting” like a relaxing bowl of matzo ball soup, and today we are thrilled to be sharing a vegetarian version of this classic that boasts perfectly cooked matzo balls—light, fluffy and buttery—which are simmered in a flavorful broth with chopped carrots, celery, onions, minced garlic, and topped with aromatic sprigs of fresh dill. Brace yourself winter, matzo ball soup is coming.

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spinach bites

spinach bites

What is a typical Friday night for Husbands That Cook, you ask? Welcome to our comfy home and let us show you around! As we walk through the candlelit house together, you will hear the soothing sounds of Rachmaninoff playing softly in the background. Let us first take you through the kitchen where you will notice the countertops are filled with plates, bowls, food, and drinks. Please excuse the mess as we’ve been cooking the entire day. Would you care for a lemon-thyme drop? Over here, you will find freshly squeezed lemons, bottles of vodka and triple sec, and thyme simple syrup (leftover from our thyme gimlets), for a refreshing new drink we just invented tonight. And if you take a step over here, you will see all the ingredients for our festive burrito night: sautéed green peppers, onions, and mushrooms, sharp cheddar cheese, fresh salsa, diced avocado, spicy refried beans, Mexican rice, and Greek yogurt. And as we make our way down the long narrow kitchen, we come to the final section, where you find a glorious treat: freshly baked spinach bites, hot out of the oven, chock-full of spinach with savory melted pecorino cheese, minced green onions, and spices. Please try one! You’ll notice how delicious they are on their own, but feel free to dip them in the freshly squeezed lemon juice we have here, and notice how perfectly they complement each other. With just six simple ingredients plus a few spices, let us show you how fun and easy they are to make!

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moutabal

moutabal

Mediterranean restaurants are a vegetarian’s best friend. From tangy cabbage salads and fresh tabbouleh, to stuffed grape leaves, deeply spiced falafels, and smooth hummus and muhammara, you will find far more meatless items on middle-eastern menus than in most restaurants, making them a popular choice for vegetarians and vegans. The cuisine is light and healthy, and since it is often served family-style with a selection of small dishes, you can order a variety of plates, and sample a little of everything. The recipe we are sharing today is fun to make, and involves roasting a whole eggplant on the stove, directly on the flame, until it is charred, blistered, and blackened, resulting in an irresistibly smoky flavor and creamy texture. Combined with fresh lemon juice, raw garlic, chopped parsley, creamy tahini, and a few pinches of cumin and cayenne pepper, this tangy, smoky, garlicky dip makes a deliciously healthy snack and is the perfect dish to serve with some warm pita at your next party. Let us introduce you to the Levantine delicacy known as Moutabal.

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