Today’s blog is just about food.  No lessons.  No challenges.  No birds… and ALMOST no flowers.

A couple of days ago, I shared how we purchased extra dry goods, including dry chick peas.  I cooked a cup of peas up a few days ago, and promised to make Hummus with them.  I did that yesterday.

I read other blogger’s recipes LATER, and realized that it really needed more liquid.  But I like it super thick and chunky.  Some cooks even add water.  I really don’t want to add more oil and there was enough lemon juice.. just the right amount.

I used the cooked peas (no liquid; they were pretty dry) 1/4 cup Tahini, 1 mashed garlic clove, juice from one lemon, Cumin, smoked Paprika, Cold pressed grapeseed oil, and half a frozen jalepeno from last summer’s garden.  a tiny pinch of salt afterwards

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I read a meme on line a couple weeks ago re: Covid-19 and handwashing.. “wash your hands like you’ve just been cutting jalepenos and need to take out your contacts”   I thought of that before I wisely got out a pair of Guillermo’s automotive gloves that I keep in the kitchen.

Sometime in 2018 we spent a bunch of our Canadian Tire “dollars” and bought a few much needed small appliances with our points – one of my favourites is this Cuisinart Smart Stick.   It’s my food processor, immersion blender, nut grinder, whip cream whipper, mixer.. you name it.  Yesterday it was my Hummus maker.

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Here we go!!

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before…

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and after..

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mmmmmmmm – plated with Mary’s crackers, carrots and Lo Bok (Daikon Radish) What a great lunch!

more info on this delectable Japanese vegetable HERE.

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A few days ago I asked Bill to pick up some Pork Tenderloins at Costco on his way home from work.  He couldn’t find any, ( a LOT of meat is sold out by end of day)  so instead he brought home several (a dozen!) Pork loin centre & rib cutlets.. which I’d never cooked before, and had no idea how to… I’m not very good with pork.. it always ends up dry, or chewy.  The only success i’ve had with any Pork is tenderloin in the crock pot.. so that’s what I did with 3 of these lovely cutlets.   (note to self… learn how to cook the “other white meat”) 

They went in frozen in an oiled crock pot  (these are at LEAST 1.5″ thick)

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My mix is simple.  a bit of water, a can of NO Salt added Mushroom soup, and a pack of Knorr peppercorn sauce.  Mix it up, pour it on the frozen cutlets, 4 hours on high.. and boom, yer done.   It makes the BEST gravy and the pork comes out fork tender.

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proof.. i put my fork in, placed my steak knife, and it just fell apart before my knife got past the yummy gravey.

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Are you hungry yet?  🙂  What’s for lunch/dinner at your house?    Are you finding more time to cook/create in your kitchen?  While this is a crazy world we’re living in right now, I am loving the time I have to try out new recipes and blog again.

 

 

Published by billandamyskitchen

Bill (Guillermo 'cause he likes pretending he knows Spanish) and I (Amy) have been married since Sept 2005. We live in Southern Ontario, Canada - Niagara Peninsula in fact, smack dab between 2 of the Great Lakes. We love God, our family, our church family, and making each other laugh. (ergo the profile pic, he decided to make our photographer laugh by throwing a leg up on me just before the shutter clicked, which made ME laugh) When we married, I told Bill: "I don't know how to cook" but he had faith in me. So 15 years later, I'm still learning, and having fun. I've never (in my whole life) cooked a whole bird, chicken, turkey or otherwise. I've never roasted a beef, other than in a crockpot on low for 8 hrs. I like trying to find healthy & easy recipes and then I rarely follow them. I don't enjoy recipes that take hours or intricate steps. I have a special fondness for the Podleski sisters, writers/creators of the Looney Spoons, Crazy Plates and Yum/Yummer cookbooks. In 2018 we suddenly decided to rip our small house apart from stem to stern, moving out for 4.5 months while the house was demolished inside and out, and then rebuilt with an addition. If you go back in the archives to July-Dec 2018 you can follow that story. It's made our house open and so much more conducive to entertaining, small groups and large. It's given us the kitchen I've dreamed of to create and learn in. We feel incredibly blessed to be able to write about our journey, our faith in God and some fun recipes along the way. Thanks for joining us.

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