Happy Monday! How was your weekend? We had a quiet weekend at home and Scott made an amazing Prime Rib dinner. Have you ever made Prime Rib? Turns out you rest it in the oven for a couple hours. I've always really loved a good roast beef, and now I know how to get that nice pink color throughout. Who knows, you might see a roast beef recipe popping up on the blog soon.
We've also been eating an insane amount of Red Pepper Hummus. The brands available at the various groceries nearby are hit or miss, but it is so easy and inexpensive to make, so I started making it at home. Of course I had to make it again and again until I got it just right. For my perfect recipe, check out the bottom of this post.
In the meantime, here are a few food related links I'm loving right now:
- Do you follow Saveur magazine? If you are a foodie and haven't heard of it, Google it now, or check out this recipe for Ramp and Wild Greens Pesto. Wild garlic ramps are in season in Scotland right now, and I made my own dairy-free version recently. Delish!
- Also on Saveur: This tip for cooking perfect brown rice may revolutionize your kitchen.
- Do you bullet journal? It is a notebook-centric way to keep your mind decluttered. Check out this link to find out what it is all about. If you already love your bujo, check this post about using your bullet journal to keep track of recipes.
- Finally, while keeping a bullet journal gives you a ready place for weekly meal planning, this article about non-planning your meals really resonated with how I often do dinners.
That is it for today. Hope you have a fantastic week, and don't forget to check out the Red Pepper Hummus recipe below!
Recipe for Red Pepper Hummus
This is one of the most simple things to make. Serve with whatever fresh veggies you prefer to eat raw, and maybe add some toasted pita bread or crackers. I sprinkle the finished hummus with a little smoked paprika and za'atar, which is a middle eastern seasoning blend of sumac, sesame seeds, and a kind of oregano. Add it if you can find it; it really adds to the flavor of this dip.
1 - 400 gram can of chickpeas, drained
2Tbsp. tahini paste
2 Tbsp. extra virgin olive oil
1 clove, fresh garlic, peeled
1 roasted red pepper, jarred
1/2 tsp. sea salt
1 quarter of a lemon, squeezed
A pinch of za'atar seasoning blend, optional
Method: Place all ingredients, including za'atar, if desired, into a food processor. Blend until smooth. Make sure to drain chickpeas well for best texture. Pulse on High for 5-10 minutes. Have patience. It could take a few minutes to get a good smooth consistency.
P.S. If you like this, you might also like our Macadamia Black Pepper Vinaigrette