Feeding my family real food is something I love and something that is very important to me. I also love my job. Without a meal schedule and considerable forethought with food prep I couldn’t do both. And even with planning sometimes a meal that sounds good on paper ends up looking less than blog photo worthy. And ends up being eaten quickly by Dakota Boy and I before bedtime while Dakota Guy spends spends some much needed time with adults. It’ll heat up well though.
Dakota Guy does the grilling. We used a cheater Lawry’s marinade for the chicken. Dakota Boy asked to “ride on mommy’s back and watch cooking” for the first time in 4 months or so. He was really excited about the quinoa. Mostly I think because it is a fun word to say. When it came time to actually eat it he had no interest. I, on the other hand, thought it was fabulous and have no idea why I haven’t made it before.
The other things on my list today were homemade hummus and blocking a couple of knitting projects. I decided last night I couldn’t resist the hummus so I ran back to the store to get the garbanzo beans aka chickpeas.
I soak 1 1/3 cups of the garbanzo beans overnight and then this morning drained them and threw them in my mini slow cooker with a couple cloves of garlic, a little olive oil and some baking soda.
By naptime they were the perfect consistency – just soft enough to mush between your tongue and the roof of your mouth.
I don’t have a big food processor and rarely regret not having one. I used my mini-prep. The recipe I was roughly following suggested it would take two batches with a mini prep. My 1 1/3 cups of dry beans yielded 4 1/2 cups of freshly cooked chickpeas. I basically followed the recipe with more chickpeas and like how it turned out. It made nearly three full mini prep food processors. I think I’ll try some roasted red peppers in it next time too.
Homemade Hummus3 cloves garlic 1 tablespoon salt Juice of 1 lemon 4 1/2 cups freshly cooked Chickpeas (original recipe called for 3 1/2) 1/2 cup tahini 1/2 teaspoon cumin about 1 cup olive oil 1/3 cup liquid from chickpeas Place the garlic, salt and lemon juice in food processor. Process until pureed. Add chickpeas and a small amount of their cooking liquid. (I did this in thirds with 1/3 of the garlic mixture in each and didn’t measure for any of it, just roughly a third of what I had in my prep bowls for each item). Add the tahini, cumin, and about 1/2 cup olive oil. Pulse to create a smooth mixture. Drizzle in more olive oil, salt to taste and a bit more cooking liquid if needed. Serve with pita, crackers, vegetables or however you like. If you are more organized than me save a few chickpeas to garnish.
I’m planning to use it for tuna and hummus sandwiches later this week and to snack on all week.
I got this done in time to run to work, be reminded why I love my job, come home and rush through supper
The other thing I hoped to get done during naptime today was blocking baby sweaters for two friends of mine, had to wait until after bedtime. One sweater was waiting for the baby before it gets buttons – blue or pink. Turns out it’s PINK!!! Happy birthday baby!!! (But sadly I can’t find my baby buttons anywhere in this house, so I’ll have to shop)