Selective Palate

I love all things dip related. I can make a batch of ranch or vegetable dip and seriously forget about the chips I just need a spoon. However that is not exactly the best thing for your diet. Then I discovered Hummus. This stuff is amazing. Its a meal in dip form. I make hummus in all varieties, from plain to artichoke to festive spinach. But 1 of my favs is roasted red pepper. People who are not hummus fans seem to even like this 1. The creaminess plus the sweetness of the peppers is always a hit.

Recipe:

1 can chick peas, drained
2 roasted red peppers
1/4 cup Tahini
1 clove garlic
Juice of 1/2 a lemon
1/4 - 1/2 cup good olive oil
salt and pepper

So easy, throw everything except the olive oil in a food processor and give it a whirl. With the motor running drizzle in the oil until everything comes together and becomes thick and creamy. Taste and season again if needed. You can make this ahead of time and chill or serve immediately. I like to top with fresh parsley and serve with assorted veggies, pita bread and crackers.

You can whip this up anytime, you can keep these ingredients in your pantry and when unexpected guests show up you have a tasty dip that  won’t kill your diet to serve up. This serves everyone! Vegan no problem! Dairy free, sure! Gluten intolerant, go right ahead! Plus it is good for you. It is rich in heart healthy oil, protein packed beans, loaded with vitamin C. I seriously call hummus my “single girl meal”, if M is away or working late I make a batch of hummus and curl up on the couch with a glass of wine.

Don’t feel limited hummus can take a lot of creativity. So have fun just remember the basics and you’ll be fine.

Bad blogger! I know I know I said I was going to tell you all about my unconventional valentines dinner and the traditional Sunday dinner I made. Then I up and never did. I am so sorry, life got a little in the way but I will work on that promise.

Ok to get back to it as promised my unconventional Valentine’s dinner!

We started off with a nice appetizer of Sundried Tomato Hummus with just a hint of anchovy.

This was my course. This is one of my favorite dishes. When iIam “playing” single this is usually my dinner with just some crisp pita chips; YUM!
This was so simple to make it took me no time at all.

Ingredients

1 can white beans or chick peas, drained and rinsed (I used white beans this time)
1 clove garlic mashed into a paste
1 anchovy fillet mashed into a paste
1/4 cup sun dried tomatoes reserve about a T. for top
2 T. tahini
1/4-1/3 cup extra virgin olive oil, reserve about a T. for top
Salt and Pepper to taste
Fresh Parsley

Place first 5 ingredients (except what is reserved for garnish) in a food processor pulse to combine then with the processor running drizzle in the oil just until you have a nice creamy but still thick consistancy. Taste and add salt and pepper. Top with the reserved sundried tomatoes that have been cut into a jullian, a drizzle of olive oil, and some fresh chopped parsley. Serve with some toasted pita or just a spoon!

Next up was M’s dinner choice!

Yup thats right Buffalo Wings! This has actually been a tradition for us since our first valentines for good reason its one of his favorite foods!
This year I really didn’t want to drag out the fryer plus we have been trying to eat better. Instead I followed Alton Brown’s wing method. Its a bit time consuming but it works well. My times were different than his by an extra 30 minutes but overall I think this is a keeper. The wings actually do cook up pretty crispy, hold sauce well, and don’t make your house smell like a KFC kitchen! Plus you don’t have to do a hole hell of a lot but wait. While waiting for the wings we had cocktails and hummus, not a bad way to pass the time!

So there you have it my special valentines dinner.

Tomorrow (I promise!!!) I will post my Top Chef inspired traditional Sunday dinner.