I’ve bought my own place!
Archive for February, 2009
I have a really bad habit of seeing something in the grocery store that I want and then forgetting where I see it. Like tahini for example. I know I saw it at my Winn Dixie a few months ago but it was close to $10 and I just couldn’t fit it into my budget that week. So the next week I marched (drove) back to WD only to forget where it was. I’ve searched that store almost every week since then and I still haven’t found it. Seriously, what the hell? My BFF recently told me that the WD by her house got rid of their “ethnic foods” section so maybe that’s what happened.
But anyway, I go through a lot of hummus. Hummus requires tahini. Amanda ain’t got no tahini.
Alton Brown to the rescue! I saw this peanut butter hummus (or turbo hummus as Alton calls is) on a blog forever ago and kind of forgot about it until this morning. I happened to have everything so hey, hummus time.
It’s surprisingly good. Weird but at the same time, I want more. I was like that with regular hummus when I first tried it so maybe it just takes some getting used to. I will cut back on the garlic next time. WAY too much. I also hope to get a food processor so I won’t have to do it in batches in my mini chopper next time. 😉
from Food Network (wordpress dies every time I try to do a link)
2 to 3 cloves garlic
1 can garbanzo beans, drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil
Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
For more WW, visit 5 Minutes for Mom.
Beef in soup? Normally just the thought of that would disgust me. Chicken soup, veggie soup, bean soup… love them all. But beef? Ick. But THEN I saw this recipe for beef and barley soup over on Dianne’s Dishes and it was all I could think about.
Yesterday it was rainy and cold all day and since my poor husband has to work outside, I figured it was the perfect time for a hot, delicious bowl of soup. And let me tell you, it was amazing. Okay, yeah, I picked most the beef out of mine but that’s not important. It was all kinds of awesome. Landon and Spencer both loved it too which is always the most important thing.
Make this. Like now.
Beef and Barley Soup
from Dianne’s Dishes
1 large carrot, chopped into cubes
1 medium sized potato, chopped into cubes
1 small onion, chopped
1 – 1 pound lean steak, sliced into bite sized bits
A pinch of sea salt
A generous amount of freshly ground black pepper
1 quart of broth
1 -14.5 ounce can of diced tomatoes, drained
3/4 cup of barley
In a medium sized pot over medium heat sauté carrot, potato and onion in a little extra virgin olive oil until onions are tender. Add the steak and cook until just browned. Next add a pinch of sea salt and a generous amount of freshly ground black pepper. Add broth, diced tomatoes and barley and stir to mix. Bring to a boil and then reduce heat to a simmer. Cook for at least 30 minutes or until barley, potatoes and carrots are tender. Serve immediately.