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

Posts tagged ‘Roasted’

Indulge Me Please!! – Roasted Pineapple with Ice cream

You must eat this!!


I have, as of recently, developed a MASSIVE sweet tooth. It is my personal goal to find many delicious desserts that are not awful for me.

This is SOOOO good and super easy to make. If you do not try it, we can no longer be friends… sorry.

Feast on this:

Core and thinly slice into wedges 1 Pineapple. Brush both sides lightly with a mild flavored oil such as Safflower or Canola. Mix together 1 tsp. Allspice and 1/2 tsp. Cayenne pepper and sprinkle over pineapple. Roast in 500 oven for 12 minutes. Remove and brush with the juice of 1 lime. Return to oven and broil 1-2 inches from heat for 4ish minutes or until lightly browned around the edges.

Throw it over a scoop of ice cream… I like vanilla soy. It’s the perfect amount of sweet.

Put in face 🙂

P.S If you haven’t noticed… I like roasting things.

(This was adapted from a Weight Watchers recipe I found)


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.


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

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…


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

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

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