Thursday, October 20, 2016

Curried Carrot Hummus

I joined a new group, kinda trial run this month, called the Improv Cooking Challenge.   It sounded like fun.
Basically you are given two ingredients to make a dish from and post about it on a certain date, which this month happens to be today, the third Thursday of the month.
The ingredients for October were Carrots and Curry. 
I'm not late, am I?
Well, at any rate, when I saw the two ingredients my mind went, hmmm, I wonder how they would work in a Hummus.
Curried Carrot Hummus
They worked, very well.   Got along just fine, invited a couple more ingredients to join them that I wouldn't have thought of adding and well, I got a great new Hummus.
And I did it all by myself.

Recipe: Curried Carrot Hummus   Makes just over 2 cups

1 can Navy Beans, drained  (15 oz. size)
1 cup cooked Carrots
1 small Onion, chopped
1/2 teaspoon Cardamom
1/2 teaspoon Hot Curry Powder
1 teaspoon Mild Curry Powder
1/2 teaspoon grated ginger
1 tsp. Lime Juice
1/4 cup Tahini
1/4 cup EVOO
1 tsp. Cumin Seeds

Cook the carrots til just done, then saute' the onion in 1 tsp. EVOO until translucent.  Set the carrots and onion aside to cool.
Put 1 can drained Navy Beans into food processor, add the rest of the ingredients and process.
Serve with a little toasted Pita Bread or Naan.
Curried Carrot Hummus

Curried Carrot Hummus
I have to admit to an oops here.   I thought I'd opened a can of Chickpeas, but discovered after opening it, that it was Navy Beans, but decided to use them anyway.   And guess what, they were so good.
You can definitely up the amount of curry powder here, I will the next time I make it, cause I love, love, love Curry.

I wonder how this would work for Halloween?   I decided to do a trial run, and put some of the Hummus into a Orange Pepper, and it was good.  Best of all, the bowl was edible.
Curried Carrot Hummus in Orange Pepper

Curried Carrot Hummus in edible Orange Pepper Bowl
I'm ready for Halloween now.


Sunday, October 16, 2016

Processing Red Peppers

I got a gracious plenty of Red Peppers this week at Farmshare.   And then I had fun.

Red Peppers
I did share some with friends, and then I played with the rest.   I already had some washed and cut up when I took this picture.

Hey, if you can't have fun with your food, what's the point?  Really.  Just kidding, food is serious business and needs to be treated as such.  Nah.

To start with, I washed the peppers, then I cut them them up.
Like this.
Cutting Red Peppers
 Cutting them down either by thirds or quarters.  None of this cutting around the stem business. 
Red Peppers ready for roasting

Next up, I laid them on a rimmed cooking sheet and roasted them for about 10 minutes under the broiler.  Just til they started blackening a little and the skin started to bubble.
Red Peppers ready for roasting

I used a hint I got from my friend Harriett when I roasted some of the peppers.  She said she would roast them and then turn off the oven and come back when they were cooled before peeling them to freeze or to use.
Roasted Red Peppers
WOW, these were the easiest peppers I think I've ever peeled.  By leaving them in the oven, on a lower rack, not only did they cool down, but also they steamed themselves.    I didn't have to do more than just peel them when I took them out.  Easiest peppers I've ever peeled. All I used was my fingers, which are now orange in color.  Note to self, next time, use gloves, sigh.
Roasted Red Peppers

Hey it's October and orange is the color of the month.
Peeled and Roasted Red Peppers
I placed them in a single layer on some plastic wrap and put them into the freezer.  As soon as they're frozen, I'll be putting them into a ziploc bag and that way I can take out as much or as little as I need for a recipe.

Roasted Red Peppers
I restrained myself from eating all the roasted peppers.  I've got them earmarked for some Roasted Red Pepper Hummus.  

I also cut some of them up into strips, and put them into a bag to freeze.  That way, all I have to do is pull out a handful or so at a time, dice them or leave them in strips for any recipes.  I'll use them in Fajita's or on some Chicken Quesadillas later on.  They'll also go well in Omelettes.  
Red Peppers

I even cored a few and left them whole so I can make some Stuffed Peppers later on. 
Red Peppers

And did I mention I made some rings and then cooked an egg inside of one for my breakfast.

Fried Egg in Pepper Ring
This roasting and cutting up business can make a person hungry.