Monthly Archives: August 2015

Easy Healthy Carrot Hummus Recipe

Carrot Hummus with Paprika Carrot Chickpea Falafel Style Vegetarian balls

Carrot Hummus served with Baked Carrot Falafels

This carrot hummus is very nontraditional. I didn’t use chickpeas and instead used carrots. I kept the flavors close to traditional flavors and used only minimal amounts of oil with the majority of the oil used just topping the hummus.  The curly parsley really accents these flavors really well make sure you go generous with the fresh parsley. This hummus is light and healthy and also is a delicious sandwich spread. I sacrificed a slight extra creamy texture for a healthy light recipe. For me it’s just creamy enough. If you desire more creaminess you can add some soft or clarified butter to this recipe if you want a more creamy texture. (Turkish Bi Tahina Hummus  does have butter in it and is the creamiest hummus I ever tasted) This recipe is very easy to prepare.      Prepare this hummus with easy baked Carrot Falafels Recipe to follow.

Ingredients for about 12 servings

1 lb. 10oz. carrots pealed and diced

3 garlic cloves chopped

2 Tablespoons extra virgin olive oil

2 Tablespoons honey

1/4 cup water

1/4 teaspoon kosher salt

1/4 cup tahini

1/2 teaspoon Aleppo pepper

1/4 cup water

1/2 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon Hungarian paprika

1/2 lemon (just the fresh juice)

1/4 teaspoon sea salt

1/4 teaspoon cayenne pepper

one bunch fresh parsley for serving

Total of up to 12 teaspoons of extra virgin olive oil for serving about one teaspoon per serving

Directions Set your oven to 375 degrees

Take your carrots and put in a flat baking pan with the garlic, 2 T extra virgin olive oil, honey, 1/4 c water and kosher salt.


Cover your pan with foil. place in oven and the carrots should be soft in a half hour.

Take your whole pan including liquid and blend till smooth. Add tahini, water and dry spices and blend till smooth. Serve with extra virgin olive oil and fresh curly parsley.


 It's Great and that's The Forking Truth

It’s Great and that’s The Forking Truth





Easy Spinach Risotto Cakes Recipe

Easy Spinach Risotto Cakes

Easy Spinach Risotto Cakes

These risotto cakes are delicious and much easier to prepare than risotto. You cook everything in one pot and only cook the risotto slightly more than half way because the cakes finish in the oven. These risotto cakes are also great for perfect portions since you only use what you need and the extras freeze well for use when you want them.

This recipe makes 24 individual delicious risotto cakes (two muffin pans with about 2 small servings extra)

Ingredients for 26 servings

1 lb. arborio rice

1 large sweet onion chopped small

2 cloves garlic minced

2 hot cherry peppers minced

1/4 cup extra virgin olive oil

1 cup dry white wine

4 cups vegetable stock

1 cup Parmigiano Reggiano shredded

3.5 oz sharp provolone shredded

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon rosemary

pinch saffron

nutmeg a few grates fresh

black pepper fresh ground

pinch cayenne

pinch white ground pepper

14 oz. fresh spinach

3 extra large eggs beaten

Cooking spray to spray two 12 serving cup cake pans

Directions set oven to 350 degrees

To your sauce pot on a medium high heat add the rice, onions, garlic, cherry peppers and olive stir about 5 minutes to fry the rice and get the onions translucent. Then add your wine, stock and spices. Turn your heat down to about medium and cook for about 8 minutes. It should look thicker at about 8 minutes. Now add the spinach and it will start melting down into the pot. Add cheese. Determine if seasonings need any adjustment. Lastly add beaten eggs. At this pint mixture will be almost as thick as regular risotto.Pour into sprayed cup cake pans.


In about a half hour they should be done.



You need to let these cool and set. Pop them out when cool and heat to use.

Easy Spinach Risotto Cakes

Easy Spinach Risotto Cakes

They come out delicious and creamy in perfect portions. For entertaining a side of marinara and a side of a cheesy parmesan/provolone sauce would be forking cool.

These are Forking Great and That's The Forking Truth!

These are Forking Great and That’s The Forking Truth!

Does Fecal Matter to You in your Burger ? The Forking Truth

That's FORKED Up!

That’s FORKED Up!

I read on that Consumer Reports tested 300 packages of ground beef in 26 cities and reported that EVERY FORKING SAMPLE had FECAL MATTER in it. Channel 3 AZFamily  reported the same news as 450 pounds of ground beef from one hundred stores across the country all containing forking fecal contamination.

A little POOP with your forking burger

A little POOP with your forking burger

I guess all of us that eat burgers…….

Ingo's Tasty Food Phoenix AZ

Ingo’s Tasty Food Phoenix AZ

meatloaf, tacos and meatballs are full of sh*t sometimes from forking fecal matter.

Does Fecal Matter….to you…. in your burger?

 The Forking Truth

The Forking Truth

Forking Yummy Poblano Potato Salad Recipe

Forking Yummy Poblano Potato Salad

Forking Yummy Poblano Potato Salad

This salad is mostly low fat and made with non fat Greek yogurt and low fat mayo as the base with lots of poblano peppers blended into the creamy base of the salad. I also boiled the potatoes with baking soda to break down the surface of the potatoes so the creamy base absorbs the potatoes and that potato flavor that seems to get concentrated from the baking soda magic. This salad for me came out a little spicy but not too spicy. The poblanos I used had a nice fruity flavor to them with only mild/medium heat so you might have to make adjustments to your liking because of your taste and the heat level of your chilies.

Ingredients makes about 8 servings

2 lbs. potatoes pealed and cut about in half

1 teaspoon baking soda

1 Tablespoon kosher salt

fresh ground sea salt

fresh ground black pepper

6 small/medium sized poblano peppers (roasted, seeded and stem removed chopped small) (5 get blended into dressing for salad save one for adding with potatoes because this salad is about the poblanos) (I do note my poblanos were on the mild side and were small sized so if yours have more heat you might want to add them one at a time till your liking0

1 jalapeno chopped fine

1/2 c. low fat mayonnaise

1/2 c. non fat Greek yogurt

1 teaspoon garlic confit or fresh roasted garlic

1/2 teaspoon ground black pepper

1 teaspoon kosher salt

1/4 c. lime juice (fresh squeezed)

1/2 c scallion whites chopped

1/2 c. scallion greens chopped

1/2 c. extra sharp aged cheddar cheese shredded

1/2 large red bell pepper chopped small


To a large sauce pot add chilled water a little more than half way up. Add baking soda, one T. salt and your potatoes. Bring to boil and cook till fork tender with very soft ends. (about 15 minutes)


Drain potatoes in a colander and place back in your pot so you don’t have to clean another forking bowl.  Add poblano pepper, scallion whites, cheddar and red bell pepper. Set to side.


Blend your poblano peppers (all but one), jalapeño, mayonnaise, yogurt, garlic,1/2 t. black pepper,1 t.  salt, lime juice, together till smooth.


Add to potatoes and mix gently. Top with scallion greens.


Serve either warm or chilled.

Forking Yummy Poblano Potato Salad Recipe

Forking Yummy Poblano Potato Salad Recipe

For a delicious South West Style variation just add some Fresh Charred Corn, avocado and cilantro I think would be delicious!

It's Forking Great and that's The Forking Truth

It’s Forking Great and that’s The Forking Truth



Cooking White Fungus and Crunchy Sweet Chocolate Cinnamon White Fungus Recipe


White fungus is from the mushroom family and is sold dried.

You have to soak the fungus in water.


I soaked the fungus in water changing the water at least a half dozen times for a few hours and rubbed it like I was giving it a shampoo to make sure it was forking clean.


The fungus had an aroma or funk that I didn’t care for so then I soaked it over night in a mixture of rice wine vinegar, water and kosher salt.


I then got the fungus ready for cooking and gave them a trim of the hard base they have.


I rinsed off the liquid and put the fungus to boil in a solution of 2 cups of sugar and 6 cups of water and let the fungus boil two minutes. I thought the fungus is now edible and would taste good in a stir fry but I wanted to do something different.


I took the fungus out with a slotted spoon and then placed them on a silicon mat and then in a 225 degree F oven.


After about 90 minutes most of the fungus quickly became hard and crunchy and tasted similar to frosted corn flakes cereal. They became shattering crisp.


All I did was sprinkle the fungus with sweetened cocoa and some cinnamon.


The fungus would be great on top of a dessert or chocolate for a light as air crunch on top of something.

There’s fungus is among us.

It's GOOD and that's The Forking Truth

It’s GOOD and that’s The Forking Truth


WTFork is White Fungus



White Fungus is a kind of fungus that belongs to the mushroom family. In China white fungus is prized for medical benefits.

It’s believed to help with the building of collagen, also an anti inflammatory, a cholesterol reducer and also to lower high blood pressure among other things.

White fungus is usually sold dried like this.


To prepare you put some in a bowl.


Then you have to soak it well, rinse well and trim the hard part off and boil it briefly so you can use it. The white fungus should double in size  in about 15 minutes


and grow to 3-4 times the dried size.

Traditional recipes for white fungus are soups, stir fries and desserts or sweet soups.

The Forking Truth

The Forking Truth

MORE Weird different and Forking NEW Food out There



I just never know wtfork I’ll see when I hit the grocery store. They always have something new, different and usually something FORKING weird. This is just some of what I’ve seen lately.

All sorts of Oreos are out there. Watermelon, punch flavored, lemon, birthday cake, mini cookies, double stuffed cookies and many more. Now we forking can purchase thin ones in forking original flavor.


Also forking thin mint.


And even forking thin vanilla.


I don’t know WTFork this Oreo monstrosity is. It looks like a forking cookie surrounded by cream on both sides with chocolate bars as the sandwich?


You don’t see German Carp all the time. The meat looks red like forking beef.


Forking Pop Corn that’s mango habanero salsa flavored and sweet fiesta lime flavored.


A pie is crust with a filling. English muffins aren’t forking pie! How the fork do they come up with apple pie muffins ?


Bloody Mary pickles sound like fun but they are not because these pickles are forking virgins. I checked the forking label.


Spicy maple bourbon pickles lack bourbon so they aren’t fun either.


Lychee Chocolate.  Ummmmmm I was going to try this but it was too forking  hot to leave chocolate in the forking car since it was over 100 forking degrees here so I couldn’t forking buy it.


Cake Boss Cream Cheese Frosting. (why the Fork is it called creme de cream cheese? Buddy isn’t French and doesn’t have a French Bakery)


Some sort of yoo-hoo milk chocolate flavored candy. Looks like the stuff that just sticks to your forking teeth. Good for Halloween. Let the kiddies enjoy. It might take out some forking dental work in someone.


Not just Cheese Burger and Chicken Taco flavored but they throw in the forking Food Truck Flavored so you get that essence of roach coach mixed in with exhaust from the truck.

This next one almost made me forking pee in the store. Because those Pepperidge Farm Goldfish Crackers used to be so classic. They used to be Cheddar, some other Cheese flavored and pretzel. Now they turned to forking crap like everything else.


Goldfish crackers in three different forking flavors ketchup, cheddar and forking burger flavored. I could just see someone like this……


Putting the three forking flavors together to try to taste a forking cheese burger.

I just don’t know what the fork I’ll see next.

The Forking Truth

The Forking Truth

Forking Easy Microwave Carrot Chips Recipe


To make the forking easy microwave carrot chips you start by slicing your carrot on the thin side.


Blot them dry with a towel.


Microwave them for about 3 minutes.


They should be sort of soggy now and your plate will be wet.


Remove the carrots from the wet plate and blot the carrots again.


Clean your plate off and apply a small amount of nonstick spray and blot up the extra spray you want a dry kind of coating.

Put the carrots back on your plate and microwave 2 minutes.


Remove the chips that are done and put back the chips that need a little more time. You might only need a minute or less depending on your microwave oven and your plate that you used.

Apply fresh ground sea salt or sugar with cinnamon and serve.



It's good and that's The Forking Truth

It’s good and that’s The Forking Truth


Shishito Peppers are Forking Delicious


Shishito pepper are FORKING delicious. These thin wall peppers blister up easy and are popping up on restaurant menus everywhere for around $10.00 a plate. About 90% of the peppers are mild but the forking weird thing is you get one super spicy one every so often.

I buy these peppers from my local Asian Market and they were on sale for 99 cents a pound.


An easy way to prepare the peppers is simply to roast or fry them.

Not always but often these Japanese peppers are embellished with Asian ingredients in restaurants. I thought I’d do something different that also was delicious.

I cranked up my oven to 450 degrees F and coated the peppers and some crushed hazelnuts with extra virgin olive oil and them roast for about 7-8 minutes till the peppers blistered and the hazelnuts roasted.

Then I topped the peppers with a small amount of roasted tomatoes,  Sardinian Cheese called Fioro Sardo, some oregano, fresh ground sea salt, fresh ground black pepper, a drizzle of reduced balsamic vinegar and Korean shredded red pepper.


Shishito peppers are FORKING delicious!

The Forking Truth

The Forking Truth




Spicy Gangnam Style Potato Salad Recipe

 Spicy Gangnam Style Potato Salad

Spicy Gangnam Style Potato Salad

This is a Korean Inspired Potato Salad. This salad differs from most potato salads in many ways. First of all to get a more intense potato flavor…… I boiled the potatoes with a teaspoon of baking soda. It intensifies the potato flavor but it also breaks down the surface of the potatoes making them very soft. That is what I wanted for this style of potato salad because a Korean style Potato salad is suppose to be creamy from the potatoes in addition to the mayonnaise. It comes out almost like a mashed potato salad but with big chunks of potatoes. I flavored the salad with Korean Gochujang that’s savory, spicy and pungent, added some fruit and topped the salad with crumbled egg yolk. I’ve been told this salad is forking delicious so if your into these kind of flavors you should enjoy it. The salad is spicy but not too spicy.

Ingredients Makes about 8 servings

2 lbs Potatoes pealed (you want the potatoes cut some but not much because you will slightly over cook them and they will break when you mix. You want the pieces big like limes or big apricots)

2 extra large eggs

1 teaspoon baking soda

1 Tablespoon kosher salt

1/4 cup celery chopped small

1/2 cup apple chopped small

1/4 cup scallion whites

1/4 cup scallion greens

1 cup low fat mayonnaise (I reserve full fat mayo for deviled eggs and egg salad)

2 teaspoons gochujang

1 Tablespoon rice wine vinegar

1 Tablespoon soy sauce

1 Tablespoon honey

BIG pinch shredded Korean red pepper


Add very cold water a little more than 1/2 way up to your medium size sauce pan. Add your potatoes, salt, baking soda and eggs to your pan.


Place on heat source and bring to boil and then reduce to a simmer. Everything will be done in 15-20 minutes.


While your potatoes are cooking you can mix up your dressing and quickly chop the produce you need for this recipe. For the dressing in a small bowl add your mayo, gochujang, rice wine vinegar, soy sauce, honey. Mix till combined well and set to the side.


When done set in a colander to drain and peal your eggs. Cut the eggs in half and set the yolks to the side (you use them at the end) and break the whites down somewhat small and add them to the potatoes. Add your celery, apple, scallion white ends.


Now top the potato mixture with the dressing and fold gently. Top with green ends of scallions. and top the scallions with egg yolks and you just push threw the colander or crumble well. For an optional touch it’s fun to add some spicy Korean Shredded pepper to the top of the potato salad.

Gangnam Style Potato Salad

Spicy Gangnam Style Potato Salad

 Spicy Gangnam Style Potato Salad

Spicy Gangnam Style Potato Salad

It's Really Good! and That's The Forking Truth

It’s Forking Good! and That’s The Forking Truth