This week, oh, yes, much cooking, experimenting. Too many to name at this late hour. But I will share a few things:
Made gluten free pizza crust (from Bette Hagman gluten free cookbook – so easy) and then slapped a bunch of yummies on it (carmelized onion, broccoli, tomato sauce, mozzarella cheese), then ever so gently placed it on a pizza stone and then placed the stone on the barbeque grill. Closed the lid. Waited about 10 – 12 minutes. Done. So delicious!
Have been juicing lately with our Champion juicer. My fave – beet, carrot, apple, ginger juice. Yum.
If you’ve never made your own hummus, you owe it to yourself to try it. Man oh man, it is so easy. I mean, you can definitely open a can of chickpeas and go that route. Nothing wrong with that. But if you’re feeling like going the from-scratch route, it’s also easy. You cook the chickpeas (40 minutes in the pressure cooker – 20 minutes to let the pressure release naturally or cook in a regular saucepan or I suppose in a crockpot), dump in the food processor, add a smidge of olive oil, some tahini (sesame seed paste – most grocery stores carry this), fresh garlic cloves, S&P, fresh lemon juice. Mix. Eat with spoon. Dip fingers into it. Dip crackers, carrot sticks, celery, gluten free bread. I cooked up 1 1/2 cups of the chickpeas and it made a massive amount of hummus. We’ll have it for at least a week if not more, though I don’t think it’ll last that long since both Peter and I love it so much, we would practically smear it all over ourselves and eat it. But oh my, I’m not going to go there:).
I have collard greens in my frig. I’ve never eaten them, never cooked them. But in an effort to eat more greens, I’m trying everything that I can get my hands on. Anyone with any suggestions for how too cook them (or eat them raw), please let me know.
Gotta run………on a new exercise kick. My daughter is getting married in October and I’m doing everything I can to look svelte. Getting up really early to hit the gym. Must hit the sackaroony.