Food for the Body. Food for the Mind. Food for the Soul.

Posts tagged ‘garlic’

Sweet’s w-Rap… aka Kitchen Experiment #1

I’m almost done talking about beans for awhile… promise.

But first, I had to fulfill a request made by my lab assistant/boyfriend, Sweets. (refer to the page ‘My Peeps’ up top, for further clarification)

The requirements were as follows:
red pepper hummus, black beans, roasted vegetables, wrap

The result was:

Sweet’s w-Rap

Here’s what’s in this BAD BOY:

Start with a wrap… obviously. I chose muilti-grain, mmm nutty.

Roasted Red Pepper Hummus (See post ‘Mmm, Mmm, HuMmmus‘)

A couple slices of provolone or mozzerella

Black beans that you have lovingly canoodled… or bought in a can (see posts ‘Playing with Beans‘ & ‘The Great Bean Debate‘) I smashed my beans slightly and seasoned with garlic salt, lemon juice, and cumin.

Roasted veggies – I used zucchini, acorn squash, sweet onion, and grape tomatoes. I cut everything into bite sized pieces, sliced up 4 cloves of garlic, drizzled it all with olive oil, cracked some pepper and sea salt over the whole deal, and baked at 400 for 40 min on the BEST stone pan EVER…

In all seriousness, I use this pan for everything. My favorite thing about it is I don’t have to wash it (sounds gross, but it’s not)… AND nothing ever sticks! Best $34 I ever spent.  Give my friend Liz a holler… she’ll hook you up.

After I assembled my wraps and rolled them up, I sprinkled them with some Parmesan and stuck’em back into a 325 oven for about 5 minutes.

THE END

Sweets and Debbi J. both gave this kitchen experiment a 4 on the suck-scale

(1 being the suckiest ever, 4 being the least suckiest thing possible :))

If you ask me… that makes the Sweet’s w-Rap a WINNER.

 Check out Miss M’s ench-SA-lada… aka Kitchen Experiment #2

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Mmm, Mmm, HuMmmus

Now that I have legumes coming out of my ears, I’m making all things chickpeas and black beans.

It so happens, I just made some of the best hummus I believe I may have ever tasted, and now I MUST share. If you are a hummus lover as I am… you have got to try this. It sweet and spicy and wicked delicious!

I give you…

ROASTED RED PEPPER HUMMUS… aaaaahhhhhhhhh

I was, literally, licking the food processor blades after I made this. I couldn’t get it into my face fast enough… safe, I know.

This is how the magic happened:

2 Cups Chickpeas (soaked and cooked, or canned), 3 roasted red peppers – skin removed, 3 T lemon Juice, 1 ½ T. Tahini, 1 clove garlic – minced, ½ tsp. cumin, ½ tsp. cayenne, ½ tsp. salt, 2 tsp. parsley flakes

Combine all ingredients in food processor.

Drizzle in some olive oil until desired consistency.

Disclaimer – this hummus is pretty zippy. If you are not a fan of heat I would recommend cutting the cayenne in half. Also, don’t cut your tongue on the  food processor blade. I found this on allrecipes.com

Check out these other variations of roasted red pepper hummus on:

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