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Monthly Archives: March 2012

Foodie Friday: Black eyed pea hummus

My husband is a fan of hummus. I am too, just not to the extent that he is. I appreciate a good hummus, but I don’t crave it. Since we’ve been married I picked up a classic hummus recipe from the kitchen bible, How to Cook Everything. If you want a classic, this is it. I’ve had hummus snobs beg me for this recipe.

A few months ago we were out and ordered an appetizer which came with a black eyed pea hummus. When I saw it on the menu I was intrigued, but after tasting it, I was hooked. Instantly I knew I needed to learn to make it. Upon arriving home (we were out of town) the first thing I made was a black eyed pea hummus. This is a very easy rift off the classic recipe.

Black Eyed Pea Hummus

1 can black eyed peas, drained but juices reserved

2-3 tablespoons tahini

2-3 tablespoons olive oil

juice of 1 lemon

2 garlic cloves, minced

cumin

salt

dash of cayenne

In your food process add black eyed peas, tahini, garlic, olive oil, and spices to your liking. Blend.  Add a little water to your reserved juices. As the mixture blends, pour in a little juice/water to thin to your desired consistence. Garnish with a swirl of olive oil and a dash of paprika and/or cumin.  Serve with pita chips.

 

Book Worm: Spring 2012

Why yes, I do have a shirt that looks like this.

Every day on my lunch break, I take my food out to my car and read my Kindle, like the nerd that I am. It’s the perfect way for me to escape for an hour, that doesn’t involve shopping (I work right by the mall and lots of good shopping. Danger.)

Here are some of the books I’ve read recently:

Nicholas and Alexandra– A very in-depth and very sad look at the fall of the Russian Empire and the death of the Romanovs. Gets into the “power” that Rasputin managed to wield against hemophilia, and shows how quickly everything can change.

The Hunger Games– This was actually my second time to read the trilogy, in preparation for the movie. Which I went to the midnight premier of. Yup, nerd alert.

The Passage– Technically this isn’t a recent read, but I just preordered the second book in the trilogy, so it’s been on my mind. Post-apocalyptic vampire book. Think I Am Legend mindless killing machines. No Twilight sparkles or love triangles.

Jesus, My Father, The CIA, and Me: A Memoir… of Sorts– Beautiful and painful book about struggling with an alcoholic father and faith.

Unbroken– The true story of Louis Zamperini, a bomber in WWII, who was shot down and captured by the Japanese. This book was seriously intense. I’m pretty sure I cried a few times. The fact that people can endure that sort of experience blows my mind. Makes me wish my grandfathers were alive to ask them more questions about fighting in the war.

Not sure what I’ll read next, though I did just preorder Rachel Dratch’s new book, Girl Walks Into a Bar. It comes out tomorrow, and might be a nice change to laugh after reading about entire families being shot.

Anyone else? Lists, recommendations? I’m always on the hunt for more!

Foodie Friday: Herb Aioli

Photo courtesy Martha Stewart('s team of photographers)

I had another recipe for today. A recipe that I made a massive amount of for this week’s lunches.

A recipe that turned out to be a complete diseaster. Seriously, it’s all thrown out, that’s how bad it was.

Apparently soba noodles and I don’t get along.

Probably doesn’t help that I was super high on Claritin D at the time.

Instead, I’m posting a really delicious sauce that I made this week that shows up pretty frequently in our home.

We put it on lamb chops mainly, but it would really be good on any meat, and is also delicious on vegetables.

Considering mixing it with orzo now too, since I do love some orzo salad.

We’ve changed an herb to suit our taste (since parsley is of the DEVIL, but the recipe actually call for it instead of cilantro) but that’s part of the beauty of the recipe. Change it to suit your taste. Sometimes we throw some hot chili oil in it to give it a little kick. Sometimes we mix in some lemon juice. Sometimes. we forget an herb.

It’s still delicious.

Recipe copied ( and slightly tweaked) from Martha Stewart

Herb Aioli

  • 1 large egg
  • 1 garlic clove, coarsely chopped
  • 2 tablespoons coarsely chopped fresh chives
  • 1 tablespoon coarsely chopped fresh flat-leaf cilantro
  • 1 1/2 teaspoons coarsely chopped fresh rosemary
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup plus 1 tablespoon vegetable oil
  • Coarse salt and freshly ground pepper

Throw the egg, garlic, and herbs into the food processor and mix til finely chopped and well mixed. Then, with the food processor going, slowly add the oils in a steady stream until fully incorporated. Season to taste with salt and pepper. Place in a covered container and chill until needed. The flavors really do come together more after an hour or so.

Hope everyone has a great weekend!

 

Wasted Wednesday: Grapefruit Rosemary Cocktails

Spring is here, which means it’s time for new cocktails! Yay!

Inspired by Rachel’s Pinterest challenge, I decided to try a new recipe as well.

There is a restaurant around here that makes a really delicious rosemary grapefruit juice (non-alcoholic), and since I loved the flavors so much, I went with this recipe for a grown up version. I did wind up tweaking the amount a good bit, mainly because I don’t think the original called for nearly enough juice, and I really wanted to have it taste like grapefruit.

Then I drank it out of a little mason jar, sitting on my back porch, because that’s what spring is for.

Rosemary Grapefruit Cocktails

Makes 1 serving

courtesy eat make read

 

  • 1.5 ounces gin
  • 3 ounces fresh grapefruit juice
  • 1 ounce rosemary syrup 

Combine ingredients in a cocktail shaker with ice, shake until cold (about 10 seconds). Pour into a glass and enjoy!

Foodie Friday: Beer Battered Asparagus

Confession: I myself have never made these. Josh makes them for me. I’m spoiled.

The recipe includes a dipping sauce that’s mayo, lemon juice, zest and pepper, but we have never made it. We prefer ours drizzled with lemon juice and a sprinkling of sea salt. Then we inhale about a pound of them. Seriously. the first time Josh made them, he thought he had made way too many of them. Then he looked away for a second and I inhaled about half of them.

What can I say? As a true Southern girl, there’s nothing better to me than some good fried vegetables.

Beer-battered Asparagus

•1 cup all-purpose flour
•1 tsp salt
•1 Tbsp lemon zest
•1/4 tsp black pepper
•1 cup beer (We prefer Harp, but any lager would do)
•About 4 cups vegetable oil
•1 lb medium asparagus, trimmed
Combine flour, salt, zest, and pepper in a bowl, then add beer and whisk well.

Heat about 3 inches of oil in a 3-4 quart pan (we use my dutch oven), over medium high heat until hot. The recipe calls for 375, though I don’t think we even really measure the temperature.

Dip asparagus into batter, then drop into oil, no more than about 10 at a time, depending on the size of your pan. Stir gently to prevent them from sticking to each other. Fry until golden, about 2 to 3 minutes. Transfer to paper towels. Squeeze some lemon juice and sprinkle sea salt over them before serving.

Wasted Wednesday: White Sangria

So I decided on white sangria for my self-imposed Pinterest Challenge.

Source: latimes.com via Rachel on Pinterest


Above is the original pin. Apparently its from some place in California. I know nothing about anything west of the Mississippi, so I’ll just take their word for it.

White Sangria

2 bottles dry white wine, preferably Pinot Grigio
3/4 cup orange juice
1/2 cup triple sec
1/4 cup brandy
1/2 cup sugar
1 teaspoon vanilla extract
1 orange, sliced
1 lemon, sliced

In a large pitcher whisk together orange juice, triple sec, and brandy. Pour in as much of the white wine as you can. I was only able to get some of one oversize bottle in. Add sugar and vanilla extract and whisk until the sugar is dissolved. Add the sliced fruit. Serve over ice with fruit garnishes.

Note: original recipe also called for apple slices and grapes. My pitcher topped out before I could add the apple and grapes, so I just skipped them and added a couple of grapes in my glass.

white_sangria

Watch out, its a little boozy. I made this after work, but before dinner and was a little tipsy after one glass. Its especially decadent in your great grandmother’s crystal.

Also note that I used what the original recipe called for in orange juice. Next time I’ll tone it down and use what is written above.

Recommended usages: brunch, luncheons, showers, lolling about outdoors

Have you made a Pinterest cocktail lately?

Pinterest Challenge: Tasty Beverages

If you’re a frequent reader of this blog you’re well aware of the fact that we like to drink. Allyn and Josh love a good cocktail, but my husband and I are beer drinkers, as evidence by our latest major purchase. We tend to get in a funk of just drinking beer. However my eyes and fingers love pinning tasty looking drinks. Inspired by a few of my favorite bloggers, I’m going to take the Pinterest Challenge and try to make at least one of the tasty beverages I’ve pinned.

Yes, I have a whole board dedicated to cocktails. This should come as no surprise to anyone who knows me. So what should I tackle?

Source: thekitchn.com via Rachel on Pinterest



The Downtown Abbey cocktails?

Source: yumsugar.com via Rachel on Pinterest



Pimm’s Cup, my new favorite cocktail after our last trip to New Orleans?

Source: latimes.com via Rachel on Pinterest



How about a sangria?

Source: thelovelist.net via Rachel on Pinterest



Or maybe a John Daly?

I’ll report back on Wednesday with what I’ve made.