Hummus Wrap

I just can not bring myself to purchase hummus. No matter what – I think it because I am too cheap. It is just so damn easy to make hummus at home and no what any banana-pants cookbook or chef says – canned garbanzo beans are really just fine. Buy the Publix brand and just make your life so much simpler.

Again, this is a recipe from my vegetarian 1990s and I still make it all the time. The thing about this recipe is balance. I think even the banana-pants (read: fancy) chefs would agree to that.

Hummus ~
2 lemons, zested & juiced
2 cloves of garlic
1-15 ozs. can garbanzo beans
1 Tbs tahini or there abouts
kosher salt
water
olive oil

In the bowl of a food processor, whirl up the garlic cloves until minced. Rinse the garbanzo beans in a colander, getting rid of the canning liquid* and add to food processor. Pulse a couple of times. Add lemon zest and lemon juice and pulse again. Add tahini and adjust the thickness of the hummus with a little water if necessary. Then add a little bit of really good olive oil**, because it is just a lovely thing. Taste as you go along.

Then here is the important part: Put the hummus in the fridge. Yes, this takes advanced planning, but you need to make your hummus a day ahead at the least. Let the flavors mix and then let the hummus sit out and try again – cold hummus will tell you nothing. No cold food ever tastes at its best unless it is, maybe, ice cream, but I am not even sure about that. Does it need more lemon, more salt, some sumac, a little freshly ground black pepper? Or is it just spiffy the way it is?

The Rest of the Stuff ~
Sun-dried tomato tortilla, warmed
Red onion, sliced and sautéed in a little olive oil, soft, but keep them red, splash of vinegar – red wine, or course
Crimini mushrooms, sautéed until juices are dry and well salted and peppered
Spinach (from the salad bar at the Publix)#

So this turned into more of a project than I expected, but the outcome was just lovely. I made the hummus, onions, and, mushrooms ahead of time and they hung out in the fridge for a couple of days. Did keep munching on those onions though – they were really good. Kind of pickled onions that were just a little soft.

Take a warm tortilla and spread with homemade hummus down the middle. Add the red onions and mushrooms down the middle. Top with spinach. Then do your best to roll the tortilla. I am not good at this – at all, but it worked well enough that I will get better over time. I’m sure (nope).

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Next time: feta, sun-dried tomatoes (packed in oil, but well-drained), artichoke hearts, roasted asparagus, hearts of palm. All these are just questions really. I could just go on and on. I really think these will make great lunch hacks, but I must pack all the items in small containers and keep them separate until it is time for lunch. Read: need new “tupperware” containers and lots of them. And I must toast or heat the tortilla  – that seems to be necessary.

November 2017 – Idea for the wrap from Ree Drummond.

*Know this is a controversial thing, but we’ll get there. I just do not like the taste. Sorry, vegan Aquafaba. Eeww.

**California Olive Ranch – Everyday. I can now get this at my Publix – very happy!

#When you only need a little greens for a sandwich or two, the salad bar can be a very good thing. If I am making a couple of spinach quiches – then I buy bags, but otherwise the salad bar is your friend.

2YA – Cheddar Pecan Crisps

Sun-Dried Tomato Rice with Pecorino

So the Publix had a large-ish jar of oil packed sun-dried tomatoes on sale a bit ago and I went for it. I usually get the dry ones and rehydrate them, but figured I might as well try this because it was a good deal. So then I had to figure out what to do with them and this was an early thought. And one I liked quite a bit and made for an easy and great lunch. Though I will say I added, once again, some fresh lemon juice to enhance the flavors of everything. This also keeps me from adding salt, and I just can’t help but think that is a good thing.D&D_2188

2 Tbs sun-dried tomato oil
1 Tbs canola oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup short grain rice
2 cups water with 1 tsp vegetable bullion (Better than Bouillon)
1/3 cup oil-packed sun-dried tomatoes, minced and patted very dry – yes, very dry
Pecorino or Parmesan – it is for the salt, mostly.

Heat oils to medium and add shallots and cook until soft. Add minced garlic and let get soft, but no color – about 1-2 minutes. Add rice and stir to coat with oil. Stir for one minute, then add water/bouillon mixture. Bring to boil and then, cover and reduce to a simmer – just like you regularly cook rice – until liquid is absorbed. Remove from burner and let steam with lid on. I just push it to the back of the stove where there are no burners on. That little bit of steaming helps a lot. I do this for every pot of rice I make – and I make a rice quite often – all different types – long grain, jasmine, short grain, arborio. You get the idea.

Add sun-dried tomatoes and mix in grated Pecorino. And there is lunch. Simple.

21 Oct 2017
This was a crap shoot recipe. I made it with what I had on hand at the time because I needed some breakfast/lunch at the office. I prefer my own food to going to a restaurant in most cases. At the office, I added some fresh lemon juice, just to brighten the flavor.
There is something about sun-dried tomatoes I love, but you have to use them with restraint because they can make things really sweet. I have only recently started using the oil packed ones just to try something different. So far, so good, but acid and salt need to be balanced with the sweetness.

This worked, but I think I will work on it some more because it is just not quite there – at least for me. Maybe some artichokes or blanched asparagus – not sure, but a little more veg could be a very good thing. Mushrooms?

This is why lunch hacks are so cool. Just bring what’s in the fridge at home to the office and then sort it all out – try different combinations. See what you can pull together from the random things at the office. It is like a work place version of the Food Network show, Chopped. “Here are some random items – now make yourself some lunch.”

Really, that is a more accurate description than I had ever considered.

Cheesy Artichoke Rice

I hate the way when you look up “cheesy rice” and you get “minute rice” and non-cheese cheese slices. Ugh. That is just not right. And that is also not cheese either.  Who does this?  I ran out of orzo and thought to make a rice recipe that would work for my lunches at work. I prefer home-made lunch to restaurants, with some exceptions.  You know, things I just don’t make (Indian food) and that I know other people do a much better job than me. But pasta dishes, rice dishes, when lots of cheese or mushrooms are involved – I think I got this. No, I know I do. D&D_2081

So my thoughts on this are:

I need lunch for tomorrow.
I have no vegetable or chicken stock (unreal!) and I’m not going to the grocery store at 8:30pm. Nope.
I have lots of rice.
I have quite the variety of cheeses.
I have scallions that are mostly okay.~
Always have onions and garlic.
Lemon zest

With all that in mind, I’m going to figure out what to make tonight and here is what I did.
2 cups H2O
1 cup long grain rice
lots of salt

Cook like you always make rice – if you need a tutorial this is how it goes: Thank you The Kitchn.

Once you remove it from the heat, add 3 Tbs of unsalted butter while it steams on the back burner — important: lid on, heat off.

Unsalted butter
Olive oil
Small yellow onion, diced
3 good sized cloves of garlic, minced
artichoke hearts, drained & quartered (not marinated)
~ the scallions were past there “best buy” date at this point – too bad. But the onions and garlic made up for it.

In a saute pan, melt 2 Tbs unsalted butter and one small yellow onion diced and a good pinch of kosher salt. Saute on low-ish heat until soft. Then add three cloves (less or more as you prefer) minced and let them sit on the top of the onions  – you don’t want them to burn. Stir them in a bit and then remove from heat.

Now, here is where things get interesting – I opened a can of artichoke hearts and quartered them and added them to the onion mixture with a little glug of olive oil and let everything simmer until it was a cohesive mix of veg that was soft – that seems to be key.

D&D_iPhone_image1As mentioned – I have cheese options – so I pulled out all the cheese that had already been opened. Pecorino Romano, Parmigiano Reggiano, Manchego  – so the decision is which one or which combination to use. I used some Manchego because it is melty but it grates like a cheddar, but just a little softer and the Dog (Hood) really likes it. And then the Pecorino – for that salty flavor – a great sheep’s milk hard cheese. Not too different, really from Parmigiano, but not the same either. Manchego is another sheeps’ milk cheese from Spain – from the La Mancha region. So I guess this is the Spanish sheep milk cheese recipe.

I have to say cheese, for me, matters not if it from a cow, a goat, or a sheep. I just love cheese in a stupid sort of way. That is probably obvious by now.

But when I do it again, I will put some sharp cheddar in the mix. This time I added lemon zest at home and took that lemon to work for the juice for my lunch leftover hacks. Excellent.

I think that just might be the key to a great lunch hack at work. I always have a fresh lemon and a bit of grated Pecorino or Parmigiano in the fridge there – it really makes all the difference in the world. From boring leftovers to something special.

Orzo Pasta Salad with Asparagus, Feta, Artichoke Hearts, and Sun-dried Tomatoes

D&D_1854So we had an abundance of feta cheese at the office – it is a long story, but I decided to make something of it. For Easter I thought a pasta salad would be good, but something light and fresh. So here is what I did. Another non-recipe recipe, but there it is.

8 ozs Orzo, al dente
1/2 pound asparagus, blanched until bright green (30 second – 1 minute) and the cooled, cut into 1 inch pieces
16 oz can artichoke hearts, drained and diced, or frozen
1/2 8.5 oz jarred sun-dried tomatoes, julienne cut, drained*
2 Tbs minced chives
Feta crumbles from the office – not sure how much, but just make it look good with the color contrast

Vinaigrette –
juice and zest of one lemon
2 Tbs olive oil
1/4 cup minced chives
salt/pepper to taste**

While the orzo is cooking, mix together vinaigrette ingredients in a decent sized serving bowl.  Once orzo is drained, add the hot pasta to the vinaigrette. Let the orzo soak up all that flavor. All that lemon.

Mix in all the other pasta salad ingredients and serve at room temperature.

What could be easier? I am not entirely sure especially since I had it all on hand – thanks work for the feta. Have to take the perks when you get them.

I feel proud of this – I mixed a lot of things together and it really worked.  Thank you Nigella for the vinaigrette recipe.

*I usually use dried tomatoes that I rehydrate in hot water, but this time oil-packed made more sense to me.

** I hate this expression. Do people not really know to taste things and season them with salt and pepper if necessary. Or maybe add more acid with some lemon or vinegar. Now I am being that food person that everyone says I am. Sigh.

Artichoke Bread

This idea kind of combines a couple of other really good ideas. Cheese bread and artichoke dip with some garlic throw in for good measure. This just sounds like dinner to me. That being said, I am sure I could survive on bread and cheese – and maybe some apples and grapes and be a perfectly happy camper.dd_1810

For all the desserts that I bake, they just are not my favorite things. I do it to make the Boy happy and when I have extra to share, I take them to the office or to my local. I am going to make an effort to also start taking treats to the local sheriff’s department and the local fire departments. My only question there is – is that just weird? Will they be suspicious of it? I hope not. Cookies, and baking in general, are just good for me to do and I would like to share.

Last week was a pretty rough week for our LEOs  in Escambia County FL, Santa Rosa County Fl, and Escambia County AL. You probably didn’t hear, but a guy killed two women in Milton, another in Foley and stole her car, and shot a women in Pensacola and then stole her car too. She later died. It was a bit scary because he and his accomplice were seen not too terrible far from my office. I just don’t understand. Who does this? This seems really depressing, but it was that week. Let’s just say we were all hyper aware of our surroundings now.

I am sure artichoke bread will not fix the bad things in the world, but doing something comforting makes life a little better – at least it does for me.

14 ozs artichoke hearts, drained and chopped
2 scallions, sliced
2 cloves garlic, minced
4 ozs cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano, grated
zest of one lemon
chopped chives
1 loaf Italian bread, sliced in half horizontally

Preheat oven to 350 degrees. Mix artichokes, scallions, garlic, cream cheese, mayonnaise, sour cream, lemon zest, and cheeses, reserving some cheese for the top. Or just add some more, because it is cheese after all

Hollow about 1/2 inch of bread out of both halves of the bread. Spread mixture in the hollow and top with reserved cheese.

Wrap bread loosely in foil and bake for 20 minutes. Remove foil and continue to bake until the cheese is melty and golden brown.

Source: Closet Cooking


Super Bowl Planning

Well, I’ve been thinking about the super bowl for about two weeks, but didn’t really get down to work on it till yesterday. It’s the first, in my opinion, food event of the year. I suppose that Twelfth Night is technically, but I can’t ever seem to manage that as it is usually the day I go back to that thing I call a job. Jobs get in the way of cooking. Enough said. For me New Year’s is part of the previous year of food planning – Thanksgiving, Chanukah, Christmas, and New Year’s (eve and day), so it doesn’t quite count – ergo – Super Bowl = 1st food event for 2015.SuperBowlXLIXLogo

The whole idea of “food events” isn’t new*. You can plan your year around them if you choose to do so. It does give me time to experiment and the super bowl, I have to admit is one of my favorites because it is, in our family, appetizers and finger foods (none of them “good” for you) and trying new things and a few standbys that always seem to please. We stay in for the evening and watch – wait for it – the commercials – woo hoo!! I just don’t ever have a dog in this fight – pretty much don’t care who wins. What I would like – though it rarely happens – is a good game, but we can all dream, I suppose. I do prefer Seattle this year, but that’s just because I can’t abide the Patsies.

* We shall expand on this food events calendar notion at a latter time, though not much latter or we will miss the next food event.

So here are my thoughts for this year:

Hawaiian Sliders – this is a take on the ubiquitous ham and swiss appetizer sandwiches. We had the original version (i.e. first version I had seen) at our pre-wedding party in 2002. I’ve read several recipes for this, but have decided that I’m just going to pull the best parts of what I’ve seen and make it work. I am making my own recipe based on what works for us. More on this after the game.

Sun-dried tomato Artichoke Buttons – I’ve been thinking of making this for ages, and I’m finally going to do it. I may eat them all myself (over days, of course), but I think it has potential. But I’m winging it again – no artichoke bottoms at my Publix. Still the flavors sound good, and I’ve made my own pesto as usual – super easy and really good. I’m sure it will work.

Hot Reuben Dip – will do a half recipe as I made it in 2011 for Christmas Eve and it was way to much for our small group.  But the flavors – really good. If you like a reuben, that is. Have thin rye bread to toast for it.

Thomas’ California French Bread – a recipe I’ve had so long (pre 1990’s) that I have no idea where it comes from, but I have googled it and nothing comes up. Is that strange or cool? I’m going for cool. Not sure who Thomas is, but in my opinion – he is a god.

And some sort of cheese cracker – still debating on that. I’m thinking Rosemary Cheddar crackers from a Foster’s Market recipe. I sure do miss the NC triangle. Foster’s Market. Southern Season, UNC-Chapel Hill. They have fall there – sigh. But they also have ice storms, sort of like winter hurricanes.

Any way, bring on the football, um, commercials. Or whatever.