Friday, July 25, 2014

I lied!

I cannot even believe it. Summer is nearly over.  I lied when I said I would be posting more, because clearly I haven't been.   Sometimes life just gets in the way. I am hoping my joy for blogging returns soon, but lately I just haven't found the time or passion to blog.   

In the meantime I have been creeping on other peoples blogs and here are some of the projects on my todo/make list. 

Refridgerator Pickles, um yum, I cannot wait to make these! 

Photo: Erika Sears - A Tiny Rocket

This totally adorable travel bag  for sorting your dirty and clean items while traveling.  Such a great idea! 
Photo: Suzannah - Adventures in Dressmaking


French Onion Pasta, I have already bookmarket this for when the weather starts to cool down (with GF pasta of course!)
Photo: Joy the Baker



Hope you are enjoying your summer! 

Sunday, May 11, 2014

Baba Ghanoush

Well Hello There, 
As you may have noticed I have been a little bit absent from the blogging world recently. But I am happy to announce this semester has finally come to an end and I plan on sharing a few recipes and home projects this summer. 

To celebrate the end of my many months of hard work,  here is a delicious recipe for baba ghanoush.  I love both hummus and baba ghanoush, but there is just something I like about the baba ghanoush more, maybe its the smoky flavor?  

Its gluten free, vegan, paleo, and just delicious. 

You can serve it with pita bread or veggies, or spread on a wrap or sandwich. 

Enjoy! 

Adapted from The Shiksa Blog
Ingredients:
3 small eggplants
1/2 cup tahini
1 tsp crushed garlic (I was lazy and used the jar variety) 
1/4 cup lemon juice 
salt to taste
couple pinches of cumin

Step 1:
Roast your eggplants.
The best way to do this is to wrap them in foil and place them on a hot grill or BBQ for 45-60ish minutes, turning every 10 minutes so that each side gets to feel the heat. 
Choose medium to small eggplants - I used 3 smaller ones for this recipe and it made about 2.5 cups. 

Step 2: 
One the eggplants are nice and roasted, they should be very squishy when you try and pick them up (with tongs) they are ready.  

Remove the foil and the skin, discard them, and scoop out the pulpy insides and place them in a bowl. They might have some water come out of them. I like to leave the liquid in there because it imparts the nice smoky flavor. 
Place in a bowl to cool, I left mine in the fridge overnight. 

Step 3: 
You can do this either by hand, with a stick blender or a food processor (which is what I used)
Blend together the eggplant pulp, lemon juice, tahini, garlic , cumin and salt.  I added a little more garlic and lemon to suit my taste. 

To serve drizzle with olive oil and paprika. 













Sunday, March 23, 2014

Mini Blogging Hiatus

It has been a while since I have posted, school is making me insane this semester, my classes are very challenging and it is crunch time - only a month left til summer break. 

I anxiously awaiting the end of the semester, especially because I have a ton of house projects I can't wait to get started on and of course blog about. So it will likely be very sparse regarding new posts around here for a bit.  

Happy Spring!