A Hummus Wrap So Delicious It Inspires Profanity

I made this for dinner last night from whatever ingredients we had in our fridge, and no joke it was so good I got angry. Angry with happiness and joy that I’d made it. I know, it doesn’t make any sense.

This meal is so easy to make – it took me less than 10 minutes to put together. That includes washing the vegetables, warming the tortilla, and spreading the hummus on the tortilla. If you can do all of the above, you are in business.

This is all you need:

• Tortillas
• Hummus of your choice
• Arugula
• Kale
• Cilantro
• Shredded carrots
• Yellow bell pepper
• Chili flakes
• Chia seeds
• Salt and pepper
• Flax seed oil (optional)

Enjoy!!

Moroccan Food Cures Blahness

I was feeling pretty crappy and stressed yesterday, so I decided that the only way to get myself out of my own head was to make something. Something new and delicious like a carrot chickpea cilantro tagine.

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I broke in my fancy Le Creuset tagine pot given to me by my sister Christina! She completely spoiled me last year and got me a cookbook to go along with it, and now I’ve finally had the opportunity to try my hand at making a Moroccan meal.

I knew I was on the right track for the night when I started the actual cooking. If you think sautéeing onions and garlic smells freaking awesome, try adding cinnamon, tumeric, cumin seeds, and cayenne pepper!

New things learned:

1.The cookbook I used also had a different way of making the buttery couscous. Instead of boiling water and adding the couscous, they suggested pouring warm water and waiting for the grain to absorb it completely, and then placing it into a preheated oven for about 15 minutes.

2. The recipe also called for rose water, which was cool because I’d never used it before and it didn’t really detract from the flavor of the stew.

I love this cuisine so much, I’m wondering how I can fuse Vietnamese food with it. Spring rolls with chickpeas? Cumin noodles? Yeah…it’s a stretch all right. Anybody have any ideas? I think experimenting would be interesting, if not disastrous…

Egyptian Red Lentil Soup

I tried my hand at cooking lentils for the first time with this recipe.

Lessons learned: don’t rinse red lentils and set aside. They will harden extremely quickly and you’re going to have to use your hands to pry them loose. Add salt generously, and don’t be shy with the chile! Since I’m a saltaholic, I added gourmet blackened salt with the yogurt and lemon.

Verdict: This healthy soup is delicious and great for leftovers!