Garlic Lime Butter
Not much too this recipe, combine the following:
zest of 1 lime
juice of 1 lime
3 cloves minced garlic
1 tsp coarse salt
8 Tbls butter, softened
So far we’ve put it on steak, potatoes, broccoli, fiddlehead ferns, quesadillas, migas…I think there were other things. Someone mentioned it would be good on fresh sweet corn. That’s for sure. I think we need to keep a batch of this made up all summer long.
Yarn Frenzy
It was once again amazing watching the excitement of the WEBS Tent Sale this year. I especially enjoyed every time more FREE YARN was put out, gone in a flash.
Capstone Sweater
The fronts and back are done blocking for my capstone sweater. But I have two questions, what kind of sleeves should I make and what would be a better name than “capstone sweater”.
Cumin Hummus
Last night I made warm Cumin Hummus and it made me so happy. Blanched some snow peas, baked some pita chips, and I was good to go. I can’t remember where this recipe came from. I usually include the source when I enter it into my recipe database. But I thought I’d share it with you.
4 T Olive Oil
15 oz Chickpeas, drained and rinsed
1 Small Onion
2 t Cumin
1 t Sea Salt
1/2 t Ground Black Pepper
2 T Cider Vinegar
2 T Tahini
2 Cloves Garlic
Heat 2 T of the olive oil in a medium skillet over a moderate flame. Add the chickpeas and onion and sauté, stirring frequently, until the onions are just tender, about 4 minutes.
Add the cumin and continue cooking, stirring constantly, for 1 minute. Remove the pan from the heat and add the vinegar to deglaze the pan and loosen any cumin that has stuck to the bottom.
Transfer the chickpea mixture, being sure to get as much of the oil and cumin as possible, to the bowl of a food processor. Leave uncovered for 5 minutes to cool slightly.
Add the remaining ingredients and pulse until chunky smooth.
Note: if the hummus seems too dry, I add more olive oil at the end until it’s just right. And I usually make a double batch. It’s no extra work. Enjoy!
