Peoplewhoeat’s Weblog

March 5, 2011

Stuffed Dates

Filed under: Appetizer, Good for party food, Quick cook, Snacks, Special occasions — Tags: , , , , , , — peoplewhoeat @ 2:09 am

Got this from Rachel Wilkerson‘s excellent rundown of Thanksgiving recipes. But I think these puppies are awesome enough to deserve their very own blog post. Also, unlike Rachel, I don’t think the cheese is optional. I’ve made them three times now, and they’ve always been a hit!

Dates, the big ones, the best quality you can afford (it’s actually easier to buy the ones with the pit still in)
Gorgonzola cheese

Pit the dates, and replace the pits with a similarly sized and shaped bit of cheese.
Cut the slices of bacon in half, and wrap a half-piece of bacon around each date.
Bake at 400* for 20 minutes, turning halfway.

They’re best slightly warm but not hot (about half an hour after coming out of the oven).

Ta-da! A filling, impressive, and easy appetizer! I made these the other day, chilled them, then reheated them at a party and they were still delicious.

(No picture, because while they are DELICIOUS, they are not photogenic)


January 29, 2011

Blue Cheese and Apple Omelet

Filed under: Breakfast, Quick cook, Vegetarian — Tags: , , , , , , , — peoplewhoeat @ 3:38 pm

I’ve been playing around with sweet and savory quite a lot lately–savory fruits, sweet veggies and the like. This recipe in particular was inspired by my host mom in Tbilisi. I don’t know her actual recipe, so I’ve been messing around with this for awhile to come up with something similar. I don’t think this is all that close to hers, but it’s really good!

(In other, totally unrelated news, my 90s plates from Goodwill were the ones they had in My So-Called Life)

1 small apple
2 cloves garlic
black pepper
ground cinnamon

2 eggs
a splash of milk
cream cheese (optional)
Blue Cheese that will melt (I like Cambazola or Blue Brie..especially the Saga brand)

Cube the apple and slice the garlic into chunks slightly smaller than the pieces of apple. Sautee the apple and garlic with the black pepper and cinnamon.

While the apple and garlic are sauteeing, beat together the eggs and milk (and if you choose to use cream cheese, it will make the egg part creamier). I learned that one of the tricks to making a good omelet is to make sure your mixture is thoroughly and smoothly beaten together.

Remove the apple mixture from the pan and put it aside. Add a bit more butter to the pan, and turn the heat up to medium high. When the butter is melted, pour in the eggs and swirl the pan to coat evenly. As you go, lift the edges so the uncooked egg can run under and cook.

When the omelet is mostly firm, place the cheese on top of one half. Add the apple mixture to that half. When the cheese is melted, Slide the omelet out of the pan and onto a plate.

In my opinion, this works equally well as a nice breakfast, or a quick dinner.


November 26, 2010

My Family’s Signature Sandwich

Filed under: Light lunch, Quick cook — Tags: , , , , , , — peoplewhoeat @ 12:57 am

In my little town we have a fabulous bakery that makes an incredible cranberry-walnut bread. This sandwich was created around this fabulous bread, but I imagine any sort of sweeter bread with substance would work nicely. We usually use deli turkey for this, but given the time of year; I suggest leftovers.

Cranberry walnut bread (or other sweet, substantial bread)
light coat of mayo on one slice
turkey breast (we often use the “cajun turkey”, and the bit of heat is nice)
Cambazola or Blue Brie cheese
Bacon (if you’re feeling gluttonous)

You can serve this sandwich either cold, or warmed to melt the cheese. Very tasty!

June 11, 2008

Sicilian pasta

Filed under: Dinner, Healthy, Light lunch, Quick cook — Tags: , , , , — peoplewhoeat @ 1:44 am

I didn’t expect this recipe to be as good as it was. I’d never eaten anchovies before, but I’ve resolved to be more adventurous in my eating habits, so I tried not to let my apprehensions stop me; besides, I was cooking for two, and this looked simple and quick… Still, when I was frying the anchovies and garlic, I was feeling nervous and started to wonder if my friend would be able to polish off most of the pasta…

I tasted it to check the seasoning and started eating out of the serving bowl. If not for the fact that I’d had two square meals prior, I could have eaten the whole bowl. Something about the combination of anchovy, parsley and parmesan drove me completely wild. This is delicious. This is beyond super-speedy. This is extremely, extremely cheap. This is based on store-cupboard staples and a bit of parsley. And it is wonderful.

Sicilian pasta

What I made would serve four (I have leftovers)

I used about 250g pasta
3 cloves garlic, smashed and chopped finely
50g tin anchovies, drained of oil and rinsed, chopped fine
About 1 cup breadcrumbs, preferably fresh (I didn’t measure; it was a couple of handfuls).
About 1 cup parsley, chopped finely
about 50g freshly grated parmesan, grated finely
4 tablespoons olive oil (didn’t have any; used vegetable oil and a little butter for flavour, which worked fine)

Cook pasta. While cooking, heat oil in a frying pan and throw in garlic and anchovies. Cook for a couple of minutes, stirring constantly. Smush up the anchovies as much as you can; they do something magical and seem to simply melt away…

Throw in the breadcrumbs. Take off the heat. Add the parsley. Toss.

Drain pasta, but not too completely (there should be a little cooking water included to prevent the breadcrumbs-sauce from becoming too dry). Throw pasta in frying pan and toss through.

Transfer to serving bowl. Scatter over parmesan and toss to distribute it evenly. I did this in a couple of batches so that it transferred evenly.

Eat well!


PS original recipe here

March 19, 2008

Tofu surprise

Filed under: Healthy, Quick cook — Tags: , , , , — peoplewhoeat @ 7:59 pm

Tofu is sadly misunderstood by the Western world as a gross, bland health food eaten by vegans and losers. Fortunately we, who come from Asia, understand this magical substance for the amazing thing that it is. Tofu can be eaten in a variety of ways: fried up crispily with sweet chilli sauce, silky and steamed, in soup, or in a stir fry. While it is a substitute for meat for many a vegetarian, what sets tofu apart from its bloody counterparts is its ease of preparation. You hardly need to think about much preparing it, and unlike meat, tofu won’t go tough if you overcook it, and it’s really hard to screw up! You don’t need to worry about specific accompaniments because tofu is a versatile beast. It goes with anything. It is, if you will, the slut of the food world!

 For both of us, tofu has a special place in our hearts and our memories. Chloe’s mum blended chocolate and silken tofu and put it in a pie shell, which two-year-old Chloe gobbled up with glee. Tina’s favourite tofu memory is of her grandma making tofu sambal every Friday. The aroma was so intoxicating that the household would drop everything they were doing for tofu sambal.

Tofu is a cheap, tasty source of protein for students. It can be bought in any supermarket, but like the bargain hunters we are, we prefer the larger, cheaper, softer packets from Chinatown (not to mention the wonderful Chinatown atmosphere…any excuse will do!).



Tofu stir-fry

1 packet of tofu
1 packet of button mushrooms (about 250g), cut into quarters (including stem)
1 clove of garlic, sliced
Soy sauce, to taste
Chilli flakes, to taste (we added a nice fat pinch)
Brown sugar, to taste
Frying pan
Vegetable oil

1) Fry tofu till slightly brown
2) remove tofu and put aside on a plate
3) stir-fry the garlic
4) add the mushrooms and continue to fry until soft
5) toss tofu back in. Add soy sauce, brown sugar and chilli flakes. Let them get friendly on the hob for about thirty seconds
6) serve!

Eat well…because’s life’s too short not to!


Chloe and Tina!

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