Sorry for being out for a few days, but one of my friends from Houston came to visit me this weekend and I been busy entertaining. Do not fret though, because I still managed to cook some delicious meals. Even though I cooked with meat a lot more for my friend and my husband, I was able to create something that would work for the vegan.
After we arrived after church on Sunday, I decided to take a nap before preparing lunch. I did not hear any complaints from the rest of the peanut gallery because we had stayed up late watching the 4 hour BBC version of Jane Eyre. SO worth it though. It really is worth watching straight through especially since my husband claims it is a chick flick. It is literature and anyone who wasrequired to read Bronte novels should watch this newer version of Jane Eyre.
Well, after our nap, I started quickly planning our lunch. I made some beef croquettes for the carnivores and began making the hummus and roasted potatoes.
I think I have mentioned before that the mediterranean cuisine is my favorite. Give me Greek, Lebanese, Middle-Eastern, Persian food and I am there! Ryan started to like it alot especially when I serve hummus. The meal preparation and cooking took 45 minutes! I was so happy that on a day of rest I did not have to slave in the kitchen.
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| From An Opera Singer in the Kitchen |
Hummus
serves 4
2 1/2 cups cooked chickpeas, reserve 1/4 cup of liquid
1 Tbsp Tahini butter (sesame seed butter)
1/2 cup olive oil
1 lemon, juiced
1 tsp cumin
2 garlic cloves
1 1/2 tsp salt
1 tsp paprika
olive oil for drizzling
Place beans in processor and add chickpea liquid,garlic cloves, lemon juice, tahini, and spices. Process. Keep processor on and little by little add the olive oil until the mixture becomes smooth. it should not be grainy. Serve immediately or refrigerate.
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| From An Opera Singer in the Kitchen |
Roasted Dijon Potatoesserves 4
6 Red potatoes,unpeeled & diced in 1/2 inch pieces
4 Tbsp olive oil
1 1/2 Tbsp parsley
2 tsp garlic powder
2 tsp paprika
2 1/2 Tbsp Dijon mustard
1 1/2 tsp salt
1 tsp cayenne pepper
Preheat oven to 450F. Line a baking sheet with parchment paper.
Cut potatoes and place in a medium bowl. Add the rest of the ingredients and mix all together with a spatula.
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| From An Opera Singer in the Kitchen |
Spread the potatoes evenly on the baking sheet and cook for 25 minutes or until potatoes are not went but a little roasted.
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| From An Opera Singer in the Kitchen |
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| From An Opera Singer in the Kitchen |
Bulghur Salad
serves 4
3 cups of chopped romaine lettuce
1/2 cup sliced mushrooms
1/2 cup radishes, sliced
1/2 cup English cucumber, sliced
1 carrot, julienned
1/2 cup bulghur, softened
2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
In a small bowl, add 1/2 cup of bulghur and 1 cup of water and let soak for 30 minutes. (There is the option of cooking the bulghur, but since this is a cold salad I did not do this)
Chop, slice and julienne the vegetables and add to a medium bowl. Add the bulghur to the salad and mix well.
Make salad dressing on the side with the olive oil, lemon juice, salt and pepper. Toss the salad with the dressing and serve immediately.
