Three Bean Salad

Retro Salad Still Popular at Potlucks

Recipe by Robin

Childhood memories are slippery. What one person remembers about someone else can be 180 degrees different from what a sibling or cousin remembers. Yet certain people’s distinctions are indisputable. For example, my Auntie Vel was universally known as our family’s best cook. She was most creative and nuanced, plus knew how to throw one helluva party. Three bean salad was one of her summer staples. Nobody else’s recipe came close to the perfect sweet-sour flavor of her dressing and combination of soft beans and crunchy veggies. But this recipe is darn close. “When are we going to have that again?” asked my husband when I said I was blogging it.

Moroccan Butternut Squash Soup

Swirled with Spicy Oil, Topped with Raisins and Cilantro

Recipe by Melinda’s friend

I love everything about my new job, even the fact that it cuts down on the amount of time that I have for blogging. What better job for a writer than library aide: juggling books, lifting, shelving, pushing carts, reaching, bending and generally getting off one’s duff and away from the screen? Also, there’s constant exposure to great (and not so great) literature for inspiration. Even better, Melinda, my new coworker, is cheerful, smart, and an amazing cook. Her version of butternut soup has a spicy kick to it, along with chunky interest provided by chickpeas, bell peppers, and not-pulverized butternut. The spicy olive oil and golden raisins garnishes add yet more flavor. Since my husband is ho-hum about any super-smooth, creamy, bland soup, this kicked-up, texture-rich squash soup became an instant family favorite at my house.

Roasted Chickpea (Garbanzo) Appetizer or Snack

Roasted Chickpeas Ready to Share

 Recipe by Bruce and UC’s Living Well Program

My second favorite perk of the jobs at University of California is their Living Well program. Once per year employees can take an online health assessment and receive suggestions for setting and achieving health goals, plus get a gift card. My husband took the assessment recently, and received some menus for healthy snacks, among other things. One recipe was for Roasted Chickpeas, which he zapped up with added spices and served at our African inspired dinner party last week.  The idea is to cook the chickpeas till they’re crispy.

Cooking Dried Garbanzo (and other) Beans

Cooked Garbanzos Ready for Hummus

Recipe from Frugal Living & other sources

Fast away the old year passes! It’s been a busy December, with lots of good cheer, friends, and family. As I take a short pause before New Year’s, here’s a simple end-of-the-year how-to guide for cooking beans when time is short.

Lemon Hummus

Carrot: Perfect Vehicle for Lemon Hummus

Recipe Adapted by Bruce from “Cooking By Moonlight”

My husband Bruce loves hummus. I shy away from it because, at least in Santa Cruz county, it is often packed full of raw garlic that overpowers the other tastes and sometimes upsets my stomach. I knew that Bruce was looking for a good hummus recipe, and the one in Karri Ann Allrich’s excellent Cooking By Moonlight intrigued me because I love lemon. Bruce was interested because the recipe doesn’t call for tahini. It seems that when we’ve bought tahini for the small amount needed in hummus, the rest goes to waste.