It’s amazing the combinations you come up with when trying to clear out the fridge. This came from an excess of hummus, which isn’t a bad thing. But I was overwhelmed as to how it would all be used. And with no preservatives, I had no idea how long it would last. Luckily, neither of those concerns ever had the chance to become a problem.
My constant snacking eliminated a lot and this tasty recipe helped out too. I have come to love boneless chicken thighs because they give you all the juice and flavor of a thigh but cook soooo much faster. More through recipes and posts to come soon!
Hummus Crusted Chicken
Adapted from Host the Toast
4 boneless, skinless chicken thighs
1 c hummus
4 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1/4 tsp Tabasco sauce
juice of 1 lemon
Still living out of boxes folks.
I’ve been pretending it’s like we are traveling and we can only use what we have not-in-boxes. Spaghetti with capers, garlic, and olive? Check!
We are moving about 40 miles and I swear it is taking that many years of my life. It has been forever since I could reach out and grab a sweater or blanket. Now I have to decide: I am really that cold that I want to try to unpack something. Inevitably, whatever I want will be in the box at the bottom of a pile. Things are disappearing and reappearing in the strangest places. I have no idea what has happened to my tea strainer. I can only hope I find it again at some point.
To make the move easier, I assembled a lasagna earlier in the week and my lovely parents are bringing by sandwiches. I can only hope that as I get organized again, the desire to cook/eat will return. In the meantime, enjoy this lovely pasta “recipe.” It is quick, easy, and really addictive. I would be happy to serve it to company and probably will. If only I can find my plates…
A loose recipe provided by David Lebovitz
Heat olive oil in a medium saute pan. Add garlic slices and brown gently. I like 2 cloves per person. Pour over cooked spaghetti. Season with grated Parmesan cheese and fresh pepper. Add additional olive oil or butter as necessary. Toss to combine.
Filed under Pasta, Thoughts
Not every recipe is a success. Sounds simple enough. I have been struggling for quite some time to find a plum jam recipe I like. A few summers ago, when I first started making jams, I cobbled together a recipe. It was wonderful: sweet, tart, beautifully red. The jam quickly disappeared and I promptly forgot the recipe.
“Spoiled’s in the eye of the beholder … like these plums here. Some people might call them “spoiled” but I think that these almost-ruined ones, sometimes make the sweetest jam.”
The end of summer is so bittersweet. The beautiful warmth and sunshine may be fading away but the excitement of a new school year and crisp leaves awaits. It also marks one year until Fictional Kitchen has a Mr. and Mrs. A lot of work still to do on that front…
In sweeping up the last of the summer, I offer to you a simple panzanella. I think that there is no wrong way to make a panzanella, though I’m sure I will be harshly reprimanded. It is intended as a use for leftovers, for stale bread and overly abundant tomatoes and whatever else is in the fridge.
Every summer I spend a few days making jams and canning fruits. It is incredibly satisfying to pop open a few lids in the middle of winter. Now that I am moving (yey!) and starting a new job (yey!), there is extra pressure to get things done right now. So between laundry, stuffing boxes, trying to decide what books I need right now, and signing paperwork, I am taking a little time to make some jam.
Last summer was very difficult for the rhubarb plants at my parents’ house. It was very wet and the tree nearly grew a lot, creating a huge shady patch.
Fortunately, this year my mother rescued the rhubarb. While only 3 of the 4 plants survived, there has been enough for me to make some jam.
When I was young and we had first moved into this house,I remember my mom putting up jar after jar of rhubarb jam. Sometimes it was strawberry rhubarb, but more likely just rhubarb. I hated it. It was a strange color, a brown-green-pink thing. And it wasn’t as good like plain ol’ strawberry jam. It was my father’s domain.