Tag Archives: cooking

Thanksgiving

I love the New York Times!

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Red pepper hummus

IMG_0091

I made some roasted red pepper hummus this weekend, with red peppers I roasted myself.  I will never again buy a jar of roasted red peppers, as they are so terribly easy to make, especially if you use a pepper that is starting to go wrinkly.

  • 3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
  • 3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed (do reserve 1/2 cup of the cooking water or canned water)
  • 1/4 cup tahini paste
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tsp crushed fresh garlic (or more to taste)
  • 3/4 tsp smoked paprika (or more to taste)
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (or more to taste)
  • Water as needed (reserved chickpea water,of course)

For creamy hummus, I needed to remove the outer soft shell from each and every chickpea.  And so I did.  That took a few minutes, but the result was worth it.

 

Crushed tomatoes

I killed a $50-bill at Soulard Market this past Saturday.  Peaches.  Corn.  Cucumbers for pickling. A sweet roll for breakfast.  Eggs from my Amish farmer vendor.

And 15 pounds of tomatoes, slightly blemished and less presentable.

The result is 5.5 quarts of crushed tomatoes, to enliven my meals and make happy my palate during the winter months.

It’s blurry, but one can see the preparations. And I need a bigger kitchen.

Favorite things

I made shortbread again this weekend.
https://cooking.nytimes.com/recipes/1018784-shortbread-10-ways

And this NPR story was too fine not to share:
http://www.npr.org/sections/deceptivecadence/2017/06/17/533211998/meet-the-nanotechnologist-behind-the-timpani-at-the-met

Lee’s Summit & Les Miz

Wednesday evening.  I took the 11-year-old nephew Luke to Panda Express, since he likes orange chicken.  And I taught him how to eat with chopsticks.  This was a priceless meal.

Thursday morning.  Samson woke me early, then we slept for another hour in the recliner in the family room at Pop’s house.  I headed to Hy-Vee, bringing home fixings for slow-cooker chili and some wonderful banana pudding, and cornbread.  All is now where it should be: the chili in the slow cooker, and the pudding in the fridge.

Thursday noon.  The niece Anna and I will see a noon showing of Les Miz at the local 12-plex.  Then I shall most likely go see Aunt Esther, unless I am cried out from the movie, in which case I will nap here at Pop’s house and see Aunt Esther tomorrow.

I really like doing for others.  Cooking today, even as easy as it is, is a mitzvah, since I’m helping others.  And taking the niece and nephews on separate trips to various things is both a mitzvah and a blessing for me.