Monday, September 6, 2010

Hummus: It's Whats for Breakfast

My mother-in-law (MIL) can cook.  Really.  She is good and I've always felt like Hubby is comparing our food (he's really spoiled; so is the dog).  I get worried sometimes, but I really shouldn't be.  She loves it when I cook.  Hubby loves it when I cook.  Brother-in-law loves it when I cook.  But hummus for breakfast caused a little bit of concern.  

We visited Hubby's family this past weekend and I ended up in charge of breakfast on Saturday morning.  Looking through the fridge, I took stock of what was available and started to formulate an idea.  I wasn't even sure how it would work (specifically the hummus and cheese).  But, I ventured forth.  MIL was really concerned and kept trying to get me to go somewhere different with thus.  She finally relented and it was amazing.  The dog agrees.  

Ham and Hummus Toast
An Original

1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
olive oil
salt and black pepper

4 slices dense whole wheat bread
1 tbsp butter (optional)
3 tbsp hummus
8 thin slices quality deli ham
gruyere (or other swiss cheese), shredded
8 eggs

Heat olive oil in a skillet; add onions and peppers, along with salt and black pepper.  Saute until the veggies are caramelized.

Toast bread (spread with butter, if desired), then spread with hummus and top with ham, veggies, and cheese.  Stick under a broiler until toasty and cheese is melted.

Meanwhile, fry the eggs in a skillet until desired hardness (me: hard; hubby: runny).  Place an egg on top of each slice of toast, sprinkle with a touch more cheese and salt and pepper (if desired).  Enjoy!

Thursday, September 2, 2010

Glazed Carrot Soup

I know what you are thinking...really?  Carrot Soup?  How good can this be?

AMAZING.  There is no other way to put it.

Hubby gave me the stink eye when I first told him I was making this.  He doesn't like carrots.

Sister looked at me weird when she came over while we were having leftovers.

Both were shocked and amazed.

This stuff is like crack!  Serve it with a fresh country bread for dipping and you don't need anything else.

Glazed Carrot Soup
Adapted from Mark Bittman's How to Cook Everything Vegetarian

1 1/2 pounds carrots, sliced
2 3 tablespoons butter
1 teaspoon tablespoon maple syrup
salt and black pepper
6 cups vegetable broth
2 tablespoons parsley, minced

Melt the butter in a large saucepan and add the carrots.  Saute several minutes until fragrant and they start to brown.  Add 3/4 cup water and maple syrup and turn the heat on high.  Sprinkle with salt and pepper and bring to a boil. Cover, turn the heat to medium-low and cook for about 5 minutes.

Uncover and raise the heat a bit.  Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter.  Lower the heat and continue to cook, stirring occasionally, until the carrots are very tender, about 10 minutes more.  If they start to stick or brown, add a tablespoon or so of stock.

Add the stock and turn the heat to high.  Bring to a boil, stirring to dissolve the syrup at the bottom of the pan.  Lower the heat so that the stock gently bubbles and cook, stirring occasionally, until it thickens slightly, about 10 minutes more.

Use an immersion blender to puree the soup in the pan.  Taste and adjust seasonings, if necessary.  Serve, garnished with a sprinkle of parsley.