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| Salad greens with roasted pumpkin seeds, oven baked corn tortilla and fresh warm hummus |
Dinner tonight was an exercise in fridge cleaning. On Monday, we receive delivery of a butchered lamb. We still have a 9-plus pound frozen ham left from our last butchered pig plus assorted left-overs from the previous week. My plan is to defrost the ham and have it for every meal starting Tuesday.
I'm super excited to have lamb chops for dinner Monday. This little lamb was raised on the west side of Michigan by a teenage girl for a 4H project to raise money for a mission trip to Honduras to provide eye care. The teenager and her family raised a herd of lambs, showed them at a local fair, bought them back at auction, and now I'm getting one of these babies delivered frozen in nice little vacuum packed packets. Last week, the lamb was delivered to Gary's Custom Meats in Union, Michigan for processing, which cost me $50. I'm still waiting to hear how much the lamb itself will cost. But it's all good. More photos and recipes to come.
I also decided to make some hummus...I soaked a few cups of chickpeas in water with a sprinkle of baking soda. The peas were then pressure cooked for an hour and left to cool for a bit.
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| pressure-cooked chickpeas, lemon juice, garlic, salt, pepper, sesame seeds, cumin, paprika, chili powder and olive oil |
In a Vitamix container, add chickpeas plus a little bit of the cooking water, a few tablespoons of lemon juice and olive oil, tablespoon of garlic, few tablespoons of sesame seeds, teaspoon or two of spices. Slowly raise speed to high and blend for a minute until super smooth. Add a bit more of everything to taste.
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| All hummus ingredients in the Vitamix container |
Serve!
We refer to homemade hummus as "smooth as a baby's cheek, and we're not talking about his face!"
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| Salad greens, roasted pumpkin seeds, baked corn tortilla with hummus |
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| Oven baked corn tortillas with left over spicy red beans and cheddar cheese |
There was also left over Friday-night pizza and fruit smoothie.
Astrid
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