I tried it, and now I like it

Anyone else's kids {or you?} love Yo Gabba Gabba? Their simple, silly songs play over and over and over and over in my head, and I have them to thank for the inspiration for the subject...

Thanks to everyone for your thoughts and advice from the last post, I really appreciate it. I thought so many of you really got it right, but I loved the advice Mekhismom passed on which was' to blog as if no one is reading'. I thought that was great, and I believe it is the key.

I was just feeling as though I have changed and evolved so much over this past year. I would never want to be that friend from college, you know, the one that gets married and is never quite the same... I worry so much about my original readers, wondering what they think of me {this blog} as I evolve. Do they like the changes, do they think I'm growing, or do they feel like I've departed from who I was? They are so important to me, especially because most of them are friends or acquaintances or even friends of friends or family from 'real' life. I just want them to always feel like this is a place they are welcome and can come to find good ideas that they want to put to use, since I think that is why they started reading in the first place.

Anyway, this weekend has been interesting, and I learned an important lesson that free things aren't always 'free'. Allow me to elaborate: A while ago, Ben and I almost took a swing set from somebody's house when they had placed it in their front yard near the curb. Naturally, we thought they were giving it away. It was actually a hilariously funny story that we laughed at for days. Turns out they weren't giving it away, rather, they have a million-dollar+ home wth a 12 year old, $200, green and yellow aluminum swing set adorning their front of their yard.

I was gabbing to my girlfriends about the story back then, and then last week one of them called up all excited that someone in her neighborhood really WAS giving away a swing set. I raced over to the house, hoping against hope they still had it since Ben is cheap and won't spring for new since we only live here 'temporarily'. I was sure something great like a free swing set would be snatched up by then, but WHAT LUCK! They still had it! ...Although I quickly found that my payment for the set would be rather steep...

I was greeted by the Dad of the family, who shall from hence be called PSM, or 'the Pear-Shaped Man', because that is a good description of him. I had to laugh at his unfunny jokes and graciously act like his entire DVD collection and model airplanes were the most fascinating things I'd ever seen while the PSM held me hostage for 20 minutes with my friend in the car. I am the PERFECT victim for this. I'll smile and laugh and make you feel like what you're doing is 'normal...'meanwhile having '000' button ready on my cell phone, and wondering why you're acting like I'm the first human being you've seen in 15 years, which I swear to you the PSM was. Yeah, little scary. I was relieved he wouldn't be there when we came to pick it up and haul it home the next day, fearing he may well have his finger and toenail collection all shined up for me... We went and got it, and Ben set it up for the kids the next morning and we've been enjoying it in the sunshine all week. Until Yesterday.

About 11 in the morning there is a knock at the door. To my horror, it was the PSM, who is fresh into town after being on a trip all week long. He was furious his wife gave the set away and didn't take any money for it. We were floored, for several reasons, the top one being that they put a poster up in front of their house saying they were giving it away and them trying to give it to my friend who didn't have room in her yard for it... He said he paid $1000 for it {1. yeah right! 2. ELEVEN years ago, your kids got plenty of action from it, trust me} We still have no idea how he found us, and it makes me a little scared.

He ended up leaving with 30 bucks {pathetic}, mostly in change, since that was all of the cash we had on us {besides the hundred dollar bill I didn't want to let him know about -oops, I've said too much, he's probably already found this blog}

Okay, I have been so excited about this post! I recently have tried some great things from other fabulous food blogs out there, and I wanted to share what I've tried and also pass along this food blog award to each of these deserving bloggers.


First is the great flatbread recipe that I've paired up with this amazing hummus recipe

The hummus comes from Jeena's Kitchen and it is nothing short of fabulous, her original recipe can be found here. I've actually been obsessed with these two since I paired them up, and I've made this several times now. I actually posted a hummus recipe a while back, but I really would recommend this one if you're new to liking or trying hummus. My hummus was a lot more traditional, in fact it tasted just like the one served in a Middle Eastern restaurant we ate at a few months ago.

This one is much more friendly to the new hummus tasting palate, and the flavors should be really familiar and tasty. I now love using the fresh chickpeas / garbanzo beans, rather than canned, and it honestly isn't that difficult or time consuming. I never have time to soak, so I have just been heating them to boiling and letting them sit for a minute before draining and cooking them for about 30-40 minutes, or until tender.

The caramelized onions are just delicious! The only thing I changed, was to add a little bit more garlic and extra Tahini. If you are unfamiliar with Tahini, it is really easy to find and really tasty. It is a sesame seed paste, and I think it tastes a little like sesame seeds answer to peanut butter {as in if you made sesame butter instead of peanut butter}.

Caramlized Onion Hummus

Adapted from Jeenas kitchen

1 Cup Dried Chickpeas {see directions on cooking above or read package directions}

4-5 Tbsp Chickpea Water (from the pan)

1/2 Tbsp White Wine Vinegar

1-2 tsp Fresh Lemon Juice

1 Garlic Clove, crushed {I add 2-3}

1 tsp Tahini {I used much more, probably a good 3 T.}


In a blender {I use a food processor} place garlic, tahini, drizzle of olive or grapeseed oil, lemon juice, 2 tsp of caramelized onions into a blender and blend. Add your cooked drained chickpeas with 4-5 tablespoons of the cooked chickpeas water. Blend into a thick paste.

Serve with caramelized onions on top. Refrigerate leftovers, it keeps well.

I've been serving it with this bread from Rosa's Yummy Yums. I've been searching for a bread like this my whole life {not to be dramatic...}. It seriously is so good, and SO easy! I can't stress it enough and if there is one to try, this is this one! I honestly have been served bread exactly like this as an appetizer in fancy restaurants with fancy tapenades and sauces.

It is CHEWY, a characteristic I look for many foods beyond breads. The only downside is that she's not kidding about the time it takes to rise! I seriously give mine a good few hours, though it only has to rise once -and I do mean once, you go from kneading it to rolling it out and just let it rise the one time. And then you fry it up in a pan -with our without oil. But when I get the hankering for some bread, I have a hard time waiting!

I've only really changed adding in whole-wheat flour and flax, and it still turns out great. I love the nuttyness it adds {uhm, and the fiber}

Moroccan "Batbout M'Khamer" Bread

Adapted From Rosa's Yummy Yums

300g Plain white flour {about 1 1/3 c -I use half white half wheat}

100g Fine semolina (Durum Flour/Semolina Di Grano Duro) {just shy of 1/2 c.}
1 1/4 Tsps salt
1 Package (7g) Dried yeast {1 1/2 teaspoons}
300-320ml Water, lukewarm (not hot) {10 oz -just over 1 cup}

1/4 cup flax

Method:
1. Sprinkle the yeast into the water in a bowl.
2. Stir to dissolve and leave for 5 minutes, until it becomes frothy.
3. In a big bowl, mix together the flour, semolina and salt, and flax.
4. Make a well in the centre and pour in the yeast mixture.
5. Stir in the flour to form a stiff dough.
6. Knead for 8-10 minutes.
7. Divide the dough into 3 equal-sized pieces.
8. On a lightly floured (with Durum Flour) surface, roll out each piece to form a round 1cm (1/2 inch) thick.9. Let rise, covered with a tea towel, for about 1 1/2 - 2 hours, until doubled in size.

10. Heat a frying pan or a griddle over medium heat, until very hot. 11. Place one of the dough rounds in the hot pan and cook on both sides until golden brown. 12. Repeat with the remaining dough rounds. 13. Let cool on a wire rack.

Remarks: The dough should not be too sticky. Add more water if it's too dry or more flour if it is too wet. If you wish, you can add a little oil in the pan. It is not necessary, though.

-My dough was very sticky, I needed quite a bit more flour, probably because of the humidity. But just don't be afraid if you need a LOT more!

Next, from Satisfying my Sweet Tooth, {I later saw Foodie with Family was thinking along the same lines} we have Berry Cinnamon Rolls. I honestly doubt I will ever make cinnamon rolls without this berry mixture again. My reasons are two-fold: 1. It is so much easier to justify eating dessert if it has even a smidgen of something healthy in it 2. Dang Y'all! They're good! The berries add so much moisture flavor, it is nice to not have to rely on the butter and sugar alone for that actually.

I used my Mom's recipe for dough, which I have posted here, it is so soft and good {unlike the photos show! They weren't quite so succulent and moist 2 days later!} You can find the recipe here or use your own and just use the filling. DOUBLE the filling for my recipe of rolls THIS FILLING IS FOR APPROX 15 ROLLS. I also did a really tasty Vanilla Bean Mascarpone Icing that I'll pass along too.

Filling for Berry Cinnamon Rolls

From Satisfying my Sweet Tooth

1 C chopped berries {she used the frozen mix from Costco that has raspberries, blueberries, and marionberries -I used fresh blueberries and frozen rasp and blackberries -I also couldn't resist and the second time I think I nearly doubled the berries to make it that much more succulent -and healthy right!?}

1/2 C brown sugar

1/2 C chopped pecans or walnuts

2 tsp cinnamon

1/4 C butter, melted

Vanilla Bean Mascarpone Icing

1/3 cup Mascarpone {or cream cheese}

1/4 cup butter

2 teaspoons milk

1/3 vanilla bean, scrapped

Enough powdered sugar to make it thick {3-5 c.?}


Heat the mascarpone and butter to room temperature. Whisk together with the milk and vanilla bean. Whisk in the powdered sugar until you reach a nice, thick icing {I heated it up to drizzle in the pic, it was thick}

I couldn't resist trying this homemade BBQ sauce from Jenny's blog Picky Palate. Mom occasionally made sauce homemade growing up, but I kinda forgot about it until her post where she featured BBQ Chicken Sliders.

I made it and then slathered it on Chicken and BBQ'd it and it was phenomenal. Making your own sauce really dressed up the party. I then used the rest for Pulled Pork tonight, which hasn't finished baking but I'll get a pic up tonite and for the recipe for the pork you can go here. The only changes I made were to add liquid smoke and switch out garlic salt for regular.

Homemade Finger Licking BBQ Sauce

Adapted from Picky Palate

1 ½ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons worstershire sauce

2 Tablespoons apple cider vinegar

1 ½ Tablespoons lemon juice

4 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt {I used garlic salt}

2 teaspoons liquid smoke

Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes over medium low, stirring occasionally.

I thought this little ditty that Deborah of Taste and Tell passed on was pure genius! It ended up tasting delicious and was super easy. I omitted the limes on account that they are $2.00 a piece at the moment, and it was still great. I added fresh cilantro, my favorite! I think we will be eating a lot of it this summer!

Charred Corn with Smokey Cilantro Butter

Adapted from Taste and Tell

1 tablespoon butter, melted

1 teaspoon grated lime rind {didn't have}

1 teaspoon minced shallots

1 teaspoon honey

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 teaspoon fresh cilantro

6 ears shucked corn

Mix all ingredients {except corn duh} to make the butter.

Grill corn on a preheated grill for 15-20 minutes, turning frequently. Douse hot corn in the butter and serve