1/2 cup basil, chopped (so good, but it’s fine if you skip this)
1/2 cup breadcrumbs, toasted
1 cup reserved pasta water
romano cheese (optional)
instructions
While pasta cooks to al dente, saute garlic in olive oil in a large frying pan. After a minute or two, add red pepper, then lemon rind, basil, and pine nuts to taste. –
Add sliced tomatoes. Add 1/2 cup reserved pasta water. Put pasta in frying pan and mix, adding more water if needed. Stir in breadcrumbs. Top with romano if desired.
Preheat oven to 325. Line the bottom of a big pie pan with parchment paper, spray with pam. –
Combine flour, baking soda, and salt into a small bowl. –
Beat butter, sugars, and vanilla extract in your stand mixer. –
Add eggs, once at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and spread into pan. –
Mix butter and sugar in the stand mixer. Then, beat in eggs and vanilla for 1-2 minutes, until fluffy and light in color. –
Bake for 35-40 minutes (until just set), depending on the size of the pan tbh. –
While it’s baking, make the buttercream frosting. In a perfectly clean and dry stand mixer, cream butter on medium for about 2 minutes. Add powdered sugar, cocoa powder, milk, salt, and vanilla. Beat on low speed for 30 sec, then high speed for 1 minute. Add more powdered sugar if too thin, more milk if too thick. –
When cookie cools, frost around the edges (and in the middle if it sinks!). Maybe throw on some sprinkles or a happy birthday danny!
Preheat oven to 350. Line an 8″ baking dish (or a big pie pan worked). –
Melt half the chocolate and melt the butter! –
Mix butter and sugar in the stand mixer. Then, beat in eggs and vanilla for 1-2 minutes, until fluffy and light in color. –
Whisk in the melted chocolate (not too hot or it will cook the eggs!). Then add flour, cocoa powder, and salt. Fold to incorporate dry ingredients, careful not to overmix (this will cause the brownies to be more cake-like in texture). –
Fold in the chocolate chunks/chips, then transfer to prepared baking dish. –
Bake for 20-30 minutes, depending on the size of the pan tbh. Enjoy!
for serving (optional): tomato, lettuce, feta cheese
1 lb (more or less whateva) red potatoes, chunks
1 large onion (more or less or whateva), chunks
Olive oil, salt, pepper, oregano
instructions
Preheat oven to 400. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well). Generously grease a sheet pan with cooking spray. –
Potatoes. Spread potato and onion on one half of a large sheet pan. Drizzle with oil, salt, pepper, oregano (optional) to taste. Bake at 400 for 10 minutes. –
Chickpeas. While you wait, add chickpeas to a mixing bowl. Drizzle on oil, seasonings, salt, and pepper to taste. Toss until well coated, spread evenly on the other half of the baking sheet when 10 minutes is up. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. Roast until crisp, but not hard. –
Tzatziki. Meanwhile, grate cucumber the large holes of cheese grater. Line a small bowl with a few paper towels and place the grated cucumber on top. Squeeze out as much as extra moisture as you can to keep the sauce from being watery. Once it’s drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve. –
Char the pita bread. Spray both sides of the pita with olive oil cooking spray and “grill” the bread on the stovetop over an open flame on medium heat until slightly charred about 10-15 seconds per side. Once charred immediately fold in half and cover with a clean towel until ready to serve. –
Assembly. Spread hummus on one side. Press some chickpeas into the hummus to help them stay better. Add desired toppings and serve with potatoes!
Note: Double chickpeas and their seasonings if you want leftovers!
Black Fam Eats 