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

Posts tagged ‘olive oil’

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:

FamTime Face Food

As per my mother’s request, I am creating this post entitled FamTime Face Food… which quite simply means, food that I put in my face when gathering with the family on a sunny Sunday afternoon.

Retrospectively, I should have taken pics of the fam partaking in FamTime, but did not. I’m terrible at remembering to snap pictures, and when I do on occasionally get my my snap on, I often omit important body parts from photographs… such as loved ones heads. OR… you might notice the addition of my own finger. That being said however, I think I will make it my new blog resolution to take more pictures. HAPPY NEW BLOG!!

On with the food biz…

So, I made this pasta salad to take over to Debbi J’s on Sunday (that’s my Mom).

Tortellini Asparagus Salad

All I did was throw a bag of frozen cheese tortellini in some boiling water and cook as directed on the bag (which was only, like 3-4 minutes, i think), during the last minute of cooking, toss in a bunch of asparagus and a couple of yellow bell peppers (both cut into bite sized pieces)

Throw this simple dressing over the top:

1 1/2 tsp. shredded lemon peel, 1/3 C. lemon juice, 1/4 C. olive oil, 1 T. dijon mustard, 1 tsp. sugar, 1/4 tsp. salt, 1 clove garlic, minced

Before serving, stir in a handful each of grated Parmesan, chopped green onions, and toasted almonds.

Voila!!

This salad could be made significantly more nutritious by replacing the tortellini with whole grain pasta, and hey you could even throw in some grilled chicken if that’s your thing and call it a complete summer meal!

I served this salad with a pumpernickel flute… only because I like to say “PUMPERNICKEL FLUTE”… and, did you know that there is cocoa in pumpernickel!? I just learned this on Sunday and was greatly excited because how could anything with chocolate be bad?

AND, did you know… that asparagus, in addition to being full of vision promoting Vitamin A, kidney supporting potassium, and some word I can’t pronounce that actually minimizes skin damage from sun exposure….

It may also aid in the production of histamine, which is necessary for achieving orgasm! So, what are you waiting for ladies? (we know you men don’t have issues with this) Go eat some friggin’ asparagus. NOW.

(I’d like to give a shout out to my lady Betty Crocker for the recipe, and also to the Power Foods cook book for providing us with the INCREDIBLY useful asparagus knowledge)
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