Sprint 2 the Table

Appetites and Adventures

Japanese-ish Hummus

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It’s New Hair Thursday! 🙂

I love my stylist even more than I love chocolate cake (translation: love her a lot).

Karen worked in my old neighborhood salon, but moved to North Georgia.  I now drive an hour to go see her at her own salon called Lava Hair Studio.  Check our her new ad:

Karen and I have been together since I was 15.  It was only fitting that I go see her right before my high school reunion this weekend.  I cannot believe it has been 10 years!

Always have to have some red in it. Somethings never change.

Today was especially good because I feel SO much more human.  Thank you all so much for the get-well wishes!

I busted out a easy run during lunch to sweat out the rest of my sick germs.

Stats:

  • Distance – 3.5 miles
  • Time – 28:55 mins
  • Pace – 8.16 mins

 

Delicious food made things brighter as well.  I wish today’s eats could have been featured on WIAW!

Brussel sprout porn

Sweet Potato Praline Cheesecake @ Apres Diem

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When I saw this recipe for Caesar Hummus at Healthy Exposures I was intrigued.  Then I saw Jess continue to mention how good/addicting it was… I knew I had to try it for myself.

Jess is right. This may be the best hummus ever.  Seriously – I don’t use extremes often.

Once I began tasting and mixing, I determined that this had a decidedly Asian taste to it.  So I went with that and added soy sauce and Japanese red pepper blend called Shichimi Togarashi.

This farmer’s market-find is a blend of: red pepper, sesame seed, orange peel, Japanese pepper, seaweed, and rapeseeed (<– I have NO idea what that is and I’m too scared to google it).

I added 1/4 – 1/2 tsp of this and then sprinkled it on top of the final product.  Heat is my BFF, so be sure to adjust to your preference!

You know those sauces they bring out at Japanese restaurants?  I’m going to start bringing this instead.

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Japanese-ish Hummus

  • 1 C garbanzo beans
  • 1 T tahini
  • 1 T capers + brine
  • 1/2 tsp herbed dijon mustard
  • 1 garlic clove
  • Juice of 1/2 a medium lemon
  • Liberal drizzles of soy sauce
  • Shichimi Togarashi (or red pepper flakes/cayenne/paprika), to taste
  • Olive oil and/or water

If using dried chickpeas: soak chickpeas overnight (or 12 hours) at room temp (water should just over top of chickpeas).  Rinse and place in a large pot with 3-4 garlic cloves and salted water.  Water should cover chickpeas.  Bring to a boil and them simmer for 50-60 mins.  You may need to add water to keep peas covered.  When desired tenderness is reached, remove from heat and allow to cool in cooking water.  Drain and rinse before using.

Add chickpeas, tahini, capers, mustard, garlic, and lemon juice.  Pulse until beginning to come together.  Taste and add soy sauce and spice to taste, processing again to combine.  With processor running, drizzle in olive oil and/or water (I used ~2 tsp oilve oil and ~1/8 C water).  Continue processing until smooth.

Makes 3/4 cup.

***

I can’t stop eating this hummus.  Is it too abnormal to eat an entire cup of it in one sitting..?

Have you been to your high school reunion?  How was it?

Spinach-Walnut Pesto + WIAW

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It’s cherry season!

Cherries are one of my favorite grab-and-go snacks, as well as a favorite dessert addition.

Apparently they have a ton of health benefits too!

  • High in anti-oxidants
  • Act as anti-inflammatories
  • May help fight cancer
  • Loaded with minerals (potassium, iron, zinc, copper and manganese)

It’s also WIAW!  This is one of my favorite “events” (Jenn @ Peas & Crayons is a genius for thinking this up) because I love getting inspiration from what others are creating/eating, and I love finding new blogs to read in all my spare time.

You know when you’re sick, have no appetite, and nothing sounds good?  This lead to a day full of eclectic snacks and small meals.

Why did my immune system miss the memo that it’s 90 flippin’ degrees outside?!

Breakfast

Sick –> comfort food –> oatmeal.

Sweet berries + salty cottage cheese = oatmeal deliciousness

Cherry oatmeal!  I made this the old-fashioned way on the stove top.  In my comfort oats:

  • Almond milk
  • Cottage cheese
  • Cherries
  • Blueberries
  • Cinnamon

Lunch

Salad on the road:

  • Spinach
  • Orange sections
  • Edamame (which sunk to the bottom)
  • Liquid aminos

To dress this salad, I used the orange juice and Bragg’s Liquid Aminos.

If you haven’t tried this yet, I highly recommend doing so.  Liquid Aminos are NON-GMO soybeans and purified water.  The taste is similar to soy sauce, though its much more mild and less salty.  Added bonus: it comes in a spray bottle!

Snacks

Brazil Nuts

Think Thin Chocolate Toffee Bar

with…

New PB! Sunland Almond and Roasted Valencia

I added sriracha

Dinner

My spaghetti squash with it’s leeks and lovely Spinach-Walnut Pesto looked like this when I started:

Then I attacked it!  Mmmmm…

I  love spaghetti squash to begin with, but adding a bright, lemon-y, flavorful pesto made it amazing.  I also tossed it with some sautéed leeks.  Topped off with freshly ground pepper to set it all off.

Never tried spaghetti squash?  It’s mild flavor and spaghetti-like texture means you can use it in place of pasta in virtually anything. Click here for a “how to.”

Perfect welcome for Summer on the solstice. 🙂

Spinach-Walnut Pesto

  • 2 C fresh spinach
  • 1/4 C fresh basil
  • 1/4 C walnuts
  • 1 T extra virgin olive oil
  • 2 garlic cloves
  • 1 jalapeno, seeds removed
  • Juice from 1/2 a small lemon
  • S+P, to taste

Toss all ingredients into a food processor and pulse until mixed.  You may need to stop and scrape down the sides occasionally.

Makes 9-10 tablespoons.

***

Master sommelier Andrea Robinson says the perfect solstice pairing is a glass of champagne.  Had I felt better, I would have indulged!

Did you do anything to celebrate the solstice?

What are your favorite comfort foods with you don’t feel well?

Ode to Lemons

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Did you know…

Lemons are really good for you?  A single lemon satisfies your daily intake of Vitamin C (strong bones, people!).  They also are a good anti-inflammatory.

 

The taste of water isn’t my favorite.  I keep a lemon in my fridge at all times and squeeze slices into my water.  Adding lemon encourages me to drink more by masking the flavor of Atlanta’s finest tap water.  I drink A LOT of water.

 

Other Lemon Uses:

Use the juice to make a simple dressing for salads.  A french green bean salad was delicious with this Lemon-Tahini Dressing.

Sauté them for to serves with pasta or chicken.  Check out this pasta dish I made with Meyer Lemons and asparagus (yes, you can eat the whole thing).

Bring out flavors in dips or sauces with lemon.  I used both lemon juice and zest to highlight the roasted red pepper and spices in this Muhammara (Red Pepper and Walnut Dip).

Lemon can add an extra dimension to desserts.  This weekend’s Rosemary-Lemon Shortbread Cookies would have been missing something without the citrusy zest.

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Why the lemon plug?  It’s HOT outside.

I did a 4 mile run this morning and by the time I was done it had almost hit 90 degrees outside.

This is run #3 since I pulled my achilles.  Post-run I was chugging lemon water to rehydrate and reap the benefits of the anti-inflammatory.

My Achilles was ok.  I could feel the strain, but it wasn’t painful enough to slow me down.  Flat land is hard to find in Atlanta, but I managed to more or less keep away from hills to avoid stressing it too much.

 

Stats:

  • Distance – 4 miles
  • Time – 32:23
  • Pace – 8:06

***

Thank you to everyone for the warm comments about my dad on Father’s Day.  You all definitely brightened my weekend. 🙂

How do you stay strong during/after working out in the heat?

Do you have a “secret” for adding a little something special to dishes?

Butternut Rosemary Hummus

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CONGRATULATIONS to everyone yesterday who shared their accomplishments!  I am sooooo proud for you!  Don’t stop – keep sharing your victories with friends/family/bloggers unless you’s a public figure and it involves questionable pictures.

 

Let’s talk about Maturity.

We all grow up and are expected to achieve a certain level of maturity/self-monitoring.  I tried – really – to be the bigger person and only laugh at the “Weiner” scandal in the privacy of my own home.

I mean, how can you not chuckle at the newscasters trying their damnedest to read the “Weiner-gate” stories off the teleprompter with a straight face?!*

 

You’ll have to excuse me.  In honor of Gay Pride month and my love of irony – I couldn’t pass this up this one.

*Disclaimer: Weiner’s actions are NOT a joke.  He hurt is (pregnant!) wife and is an embarrassment to Congress.  He should be ashamed of himself.

 

Speaking of maturity… 2 days in a row I have gotten out of bed and doubled the mileage I promised myself I’d run!

Stats:

  • Distance – 4 miles
  • Time – 32:48
  • Pace – 8:12

 

I’m a morning runnin’ machine. 🙂

 

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It’s time for the reveal of the mystery glob!  A couple of you guessed the main ingredient – expert foodies!

***cheesy drumroll***

 

Butternut Rosemary Hummus

 

Is hummus without beans still a hummus?  It has tahini.  It has a hummus-like texture.  It involves lemon and a little olive oil.  No beans about it.

Would a hummus by any other name smell taste as sweet?

 

Who cares? This is good.  And it’s mine, so I’m deeming it worthy of the title of hummus.

 

Butternut hummus has a creamy hummus texture, but a lighter feel.  (Read: You could eat the entire container in one sitting.) The nutty tahini taste compliments the squash and rosemary well.  Red pepper flakes and lemon give it a satisfyingly spicy tang.

My recipe calls for roasted garlic.  You could use regular garlic (I’d reduce to 2-3 cloves if using fresh), but I loved the added depth the roasted garlic gave this dip.

Many people avoid roasting garlic due to the time it takes, but I’ve found a great way around that: roast several heads at a time and FREEZE them whole!  They retain all of their flavor and are a great, unexpected flavor-enahncer to have on hand!  (Great tutorial on roasting garlic can be found here.)

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Butternut Rosemary Hummus

  • 1/2 butternut squash, cubed (~2 C)
  • 1 T extra virgin olive oil
  • 1 tsp red pepper flakes
  • 5 cloves roasted garlic
  • juice from 1/2 large lemon
  • 2 T fresh rosemary, chopped
  • 1.5 T tahini
  • 1/2 tsp cumin
  • S+P, to taste

Preheat oven to 300 degrees.  Scrape out the seeds from squash and peel.  Cut the squash into 1 in cubes.  Put the cubes on a foil-lined baking sheet.  Drizzle with olive oil, sprinkle red pepper flakes, and mix to coat evenly.

Roast the squash in the oven for ~40 minutes or until tender, tossing once half way through.  Remove from oven and allow to cool.

Once cooled, transfer squash to a food processor until beginning to smooth.  Add the roasted garlic, rosemary, cumin, lemon juice, and tahini.  Mix in processor until smooth.  Add salt, pepper, and more red pepper flakes to taste.

Makes 8 servings of 2 T each.

Approximate nutrition: 48 calories, 2.4g fat, 6.8g carbs, 1.1g sugar, 1g protein

***

I can’t believe it’s already Thursday!  A week flying by is such a special gift unlike a political sext.

Have you made a “hummus” out of something unexpected?  What was it?

 

Things That Make Me Go MMMMMM…

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Weekends make me go “Mmmm!”

Anyone remember this classic?

www.youtube.com/watch?v=XF2ayWcJfxo

So do these favorites from the week:

1. Spicie Foodie’s April YBR (check out my Meyer Lemon Ricotta Penne submission!)

2. Anything Indian-Spiced

Remember my epic trip to Whole Foods?  I am finally getting around to trying out the Seeds of Change Madras (a red curry simmer sauce).

It was really good over spaghetti squash and spinach!  I love that they left chunks of veggies in it.  It was spicy… but I added a little red pepper… ’cause some like it hot!

I am also loving my Indian-Spiced Chickpeas.

These crunchy little balls of flavor are addicting.  Try them over a salad with a little sweetness mixed in (I went with cantaloupe).

3. Spiced Almond Butter

OMG.  My first attempt at making nut butter was  sheer deliciousness.  From now on, I’m topping everything with this nutty, cumin-laced buttah.

4. Sweet + Salty Combos

Strawberry Pretzel Vegan Ice Cream.  Sweet berries, salty airplane pretzels.  Spring has sprung in my freezer.

And… how could I forget the post-Sweetwater 420 5K recovery?!

Chocolate Chip Pretzel Cookie Bars.  Iced with peanut butter.  I’m beginning to think I have nut butter and pretzel addictions.

5. Vegan Oatmeal Cacao Nib Cookies

I’m headed to visit a friend this weekend and didn’t want to go empty handed!  Cookies are the perfect solution to that problem.  So is wine.

These are a great, healthy-ish option.  The maple syrup gave this cookie a perfect chewy center.  Don’t expect them to be super sweet, but they are delicious.  If you like a sweeter cookies, try adding some chocolate chips or light brown sugar.

The “quality control” cookies I kept at home are going to be perfect crumbled over Greek yogurt with blueberries for breakfast.

I used Angela @ Oh She Glows‘ recipe for Vegan Oatmeal Raisin Cookies with a couple of modifications.

Vegan Oatmeal Cacao Nib Cookies

  • 1 3/4 C halved walnuts, toasted
  • 1 1/2 C rolled oats, divided
  • 1/2 C white whole wheat flour (I used king Arthur)
  • 1/4 C whole grain pastry flour (I used Arrowhead Mills)
  • 1/4 cup dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 C pure maple syrup
  • 2 T unsweetened vanilla almond milk
  • 3 T coconut oil
  • 2 tsp pure vanilla extract
  • 1 oz cacao nibs
  • cinnamon-sugar mix

Preheat oven to 350 degrees.

Place the walnuts on baking sheet and toast in oven 10-12 mins until just beginning to darken, stirring half way through.  Remove from oven and allow to cool completely.

Put the toasted walnuts in a food processor and process until just finely ground – watch out or you’ll have walnut butter!  Add the flours, baking soda, 1 cup oats, cinnamon, and brown sugar to the food processor and process for ~20-30 secs until mixed.

In a small bowl mix coconut oil (softened in micro if necessary), maple syrup, almond milk, and vanilla.  Pour wet mixture into food processor with the dry.  Process until well-combined.

Dump the mixture into a large bowl.  Mix in the remaining 1/2 C oats (you can use your hands!).  Fold in the cacao nibs.  Make balls of ~2T of the dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool. Makes about 15 medium cookies.

***

I’m pretending to be a college student – road-tripping to visit a friend from grad school!

Have you recovered from Friday’s early-morning royal wedding festivities? 

Are you doing anything fun this weekend in this amazing sunshine?

Shower Me in Berries

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The bridal shower was a success!

L to R: Erica, Angie, Me, Christina (Bride-to-be), Mallory (Mommy-to-be)

(We took the same pic at my housewarming 1.5 years ago.  Standing in the same order, of course.  Can’t believe how time flies!)

As long as you count good food, 8 bottles of champagne killed, and a lot of great loot for the bride a success. 🙂

Erica, one of the other bridesmaids (and also one of my BFFs) arrived early to help with the set up/plating/etc.  We were actually ready before guests arrived!

You know we’re close when she didn’t smack me after I told her that her anal-retentiveness is part of her charm.

The spread included:

  • Mimosas
  • Chicken salad croissants
  • Cucumber sandwiches (it is the South)
  • Hummus + veggies + chips
  • American Gra–frutti pimento cheese
  • Mimosas
  • Roaring 40’s blue cheese
  • Olive-basil cookies
  • Roasted red pepper-asparagus-goat cheese mini-quiches
  • Spinach salad with orange vinaigrette and pancetta
  • Mimosas
  • Mixed berries + cannoli cream + toasted almonds
  • Carrot cake
  • Mimosas

Did I mention there were mimosas?

By the end of the shower, most of the food was gone and Christina had some awesome gifts (I have Pottery Barn-envy).

The lucky bridesmaids got a surprise, too!

I still had work to do before Monday, but all that anticipation/energy/Georgia Half-Marathon-envy had me craving a run.

The Stats:

Distance: 6 miles

Time: 49:10

Pace: 8.18

Needless to say, Stevie and I were exhausted by the end of the night.

In debating what to share first, I landed on the Berries + Cannoli Cream in honor of all of the berry-inspired recipes posted this weekend.  It seems that everyone is ready for springtime goods!  I guess you can’t eat winter squash ALL the year…

I made this for Angie’s bridal shower.  It was so good that I wanted to do it again for Christina.  Another friend brought the berries and I made the cream.  Because there’s no “I” in “team.”

Spring Berries & Cannoli Cream

Mine is based on Giada’s recipe, but I simplify the fruit and booze up the cream with orange liqueur.  This cannoli cream is light and fluffy – the perfect compliment to the berries.  For a richer, more dessert-like treat, you could use frangelico or Irish cream and/or sprinkle with cocoa powder.

Spring Berries & Cannoli Cream

by Laura Hall

Prep Time: 20 mins

Keywords: blender appetizer brunch dessert gluten-free vegetarian ricotta cheese berries Italian spring

Ingredients (10 servings)

  • 1/3 C part-skim ricotta cheese (high-quality!)
  • 2 T + 1/3 cup heavy whipping cream
  • 2 T orange liqueur
  • 3 T powdered sugar
  • 1/4 tsp ground cinnamon
  • 3 C fresh strawberries, hulled, quartered
  • 2 C fresh raspberries
  • 2 C blackberries
  • 2 T fresh mint, shredded
  • 3 tablespoons sliced almonds, toasted

Instructions

Combine ricotta and 2 T of cream in a medium bowl. Using an electric mixer, beat remaining 1/3 C of cream, powdered sugar, orange liqueur, and cinnamon in a large bowl until semi-firm peaks form.

Gently fold the ricotta into the whipped cream. Refrigerate at least 30 mins to allow cream to set and firm up. (Can be prepared the night before.)

Toss the fruit and mint in a medium bowl to combine. Serve with cream and toasted almonds on side for a party-buffer. Alternately, spoon the fruit into dessert bowls, top with cream, and sprinkle with almonds.

Powered by Recipage

***

Work is interfering with blogging really busy right now!  Recipe for my favorite party item coming tomorrow… it’s reallllly good though.

What’s your favorite springtime dish?  

Have you already switched your menus at home?

Tempeh Crab-Free Cakes

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Random item of the day: Someone found my blog by searching “sprint 2 police.”

Awesome.

Do you ever get jealous of a dish your friends eat but you can’t/don’t/won’t?

Maybe you’re out and a friend orders the most juicy, perfectly garnished cheese burger on the planet… and you don’t eat meat.

Or the guy next to you is scarfing down a perfectly orgasmic-looking piece of chocolate sea salt cake… but you have a gluten intolerance.

This happens to me all. the. time.  I drool reading many of the ways seafood items are prepared/served.

Seared Rainbow Trout, Porcini Grits, Beef Bacon Vinaigrette… but can you hold the seafood?

I know, I know.  It’s my choice not to eat seafood.

It grosses me out!  They all poop.  In water.  Then float around in it.  *shudder*

Imagine my excitement when I discovered a recipe for crab cakes that DO NOT involve crab.  They’re VEGAN.

And they come with a remoulade.

I’m crab-free!

Last night I served these to guests who assured me that they were, in fact, reminiscent of “real” crab cakes.  I made sure to ask ’cause how would I know???

Seafood or no, this deliciousness is a must-try!

<3 Shun

Try me – I don’t have crabs!

Warning: They are be a bit time consuming to make.  To speed it up, I made the remoulade and tempeh the night before, mixing in everything EXCEPT the panko (didn’t want it to get soggy).

Just before frying, I mixed in 1/2 the panko and formed 8 patties.  It worked like a charm.  Cheers to prep work.

The remoulade can also be made in advance.

The cakes were tasty with the remoulade, but I think I liked them even better with Muhammara!

2 Cakes = 2 Toppings

Tempeh Crab-Free Cakes

(Inspired by Post Punk Kitchen’s Chesapeake Tempeh Cakes)

  • 8 ounces tempeh
  • 1 C water
  • 1 T soy sauce
  • 1 T extra virgin olive oil
  • 1 bay leaf
  • 3 T Vegenaisse
  • 1 T whole grain mustard (I used herbed)
  • 1 T chili garlic sauce
  • 1 T red wine vinegar
  • 1/4 C finely chopped red bell pepper
  • 1/4 C finely chopped onion
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp fresh ginger
  • 3/4 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp dried oregano
  • 1/2 tsp celery salt
  • fresh black pepper
  • 2/3 C whole wheat panko crumbs
  • 1/4 C oil (for pan frying)

Break up the tempeh into a small pot.  Add the water, soy sauce, oil and bay leaf.  Cover and bring to a boil.  Once boiling, let boil for 10-12 mins, stirring once, until most of the water evaporates.

Remove bay leaf and place steamed tempeh into a large mixing bowl.  Using a fork, mash until about 50% smooth.  Let cool for about 15 mins, until tempeh is lukewarm.  Mix dry spices in a separate, small bowl to evenly combine.  Add the mayo, mustard, chili sauce, vinegar, bell pepper, lemon, and ginger and stir together.  Add the spices and mix well.

If you are making ahead, cover and place in refrigerator.

Before frying, add half of the panko to the tempeh mixture.  Stir until just combined.

Preheat a thin layer of oil in a heavy bottomed non-stick skillet over medium heat.  Don’t get oil too hot or you’ll burn the outside of your cakes!

Pour a remaining 1/3 C of panko onto a plate.  Scoop a heaping 2 T of the tempeh batter into your hands and form into a ball.  Gently flatten balls between your palms and then dip them into the panko to lightly coat – just a bit for some crunch.

Fry cakes for 4 mins on one side, flipping when dark golden brown.  Fry for ~2 mins on the other side and transfer to a crumpled paper towel to drain (crumpling the towel better allows the oil to drain).

Makes 8 cakes (~3-4 servings).

Remoulade

  • 2 T Vegenaisse
  • 1 T whole grain mustard
  • 1 T chili garlic sauce
  • 2 tsp capers
  • pepper, to taste

Combine all ingredients in a small bowl and mix to combine.  Can be made ahead.

***

Thank you, Post Punk Kitchen for opening my eyes to the possibility of eating one of the most popular seafood dishes on earth.

What do you not eat that you wish you could?  

Have you found a version you can eat?

Muhammara

By

Yesterday I did my last long-ish run before Saturday’s Tough Mudder.  Good thing since it’s blustery, rainy day in the South!

Especially thankful for the ability to work from home today!

Still not up to 11 miles, but I can do half of that… that’s a good start… right?!

At least I’ll have all of those breaks obstacles.

Distance: 5 miles

Time: 42:22

Pace: 8:44

I’m going to be ridiculously fast after having to run into the wind the past couple of weeks! 🙂

Then I came home and made dip for the vegetarian dinner par-tay.

A fine running-reward. Tasting was strictly for quality-control purposes.

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The menu from my kitchen: Muhammara +Veggies, Non-Crab (Tempeh) Cakes, Remoulade (for cake-dipping)

I dare you to eat just one

I was told the Tempeh Cakes were, in fact, reminiscent of crab cakes… I wouldn’t know since I don’t eat seafood.

Non-Crab Tempeh Cake recipe to come tomorrow!

One friend brought yummy polenta cakes.

Of course we had dessert.

Another guest brought Is It Really Better Than Sex? Cake.

I’ll refrain from answering the cake’s title question… but… it was damn good.

Minds outta the gutter!!!

Today I want to share the recipe for my new go-to dip.  Which says a lot since I am hummus-obsessed.


Muhammara.

A creamy Lebanese dip made from roasted red peppers and toasted walnuts.  It has a neat flavor profile thanks to the molasses, peppers, and spices.  It is at once savory,  rich, and spicy.

Basically, it’s addicting.

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Besides being delicious, this dip is full of healthy fat, protein, Vitamins A and C, and lycopene (thought to reduce risk of certain cancers).

Muhammara (Red Pepper and Walnut Dip)

Adapted from Epicurious and Good Food, Good Wine, and a Bad Girl

  • 1 C roasted red peppers, roughly chopped
  • 1/2 C panko breadcrumbs
  • 1/3 C walnuts, toasted and roughly chopped
  • 2 T fresh lemon juice
  • 3-4 cloves garlic
  • 3/4 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 T blackstrap molasses*
  • 1 (heaping) tsp muscadine jelly*
  • 1 tsp dried hot red pepper flakes (adjust to taste)
  • 1/3 C extra-virgin olive oil

Using a food processor, pulse the first 8 ingredients roasted red peppers, panko, walnuts, lemon juice, and spices until mostly blended.

Add the molasses, jelly, and red pepper flakes.  Blend until smooth.

Pour in the oil in a thin stream into the food processor – running on low speed -until oil is incorporated.  The dip should have a hummus-like consistency.  You may add more oil or water as needed to thin.

Transfer to serving bowl and serve with warm pita and vegetables for dipping.  (It’s also good by the spoonful on top of a leftover black bean burger.)

*The original calls for pomegranate molasses, which I did not have.  In order to get the molasses tang AND the sweetness, I used blackstrap and added a bit of my grandmother’s homemade muscadine jelly.  It works like a charm!

Makes ~2 cups (8 servings)

***

Overall, I ended Fat Tuesday feeling sufficiently fattened full.

Did you do anything fun for Fat Tuesday?  It smacks of being a perfect “treat” day.

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