Brittany wrote this on 18 July 2014
It is hard for me to convey just how spectacular the combination of these flavors are. The only thing I have been able to come up with is, thats so good, you will want to eat it even when you are pregnant and so sick the though of a sip of water makes you want to hurl.
Because really, that is what I associate with this sandwich. Three times over (baby 1,2, and 3), I was sick the entire 9 months of my pregnancy. As in, I threw up in the delivery room bathroom a few hours before my daughter was born because even then, I was still puking.
In an effort to make me ANYTHING that I could keep down, my husband handed me this sandwich when I was still in the early stages of pregnancy #1. Needless to say I was skeptical. I will spare you the details of what happened when I was finished with it, but I will never forget how amazing it tasted. Fresh, creamy, tangy, crunchy-it was outstanding. Once I was my non-pregnant self again, I made sure to make the sandwich the exact same way to try and replicate that joy. It was even better than I imagined! And when I was prego again, it was often the only thing that sounded good, regardless of wether I could keep it down or not. I mean, just LOOK at that sandwich! Does it not make your mouth water??
Now, I make them for my kids. I have tried changing a few things-adding cucumber, skipping the step to toast the bread, or even using plain hummus-and all changes were good. But not this good. Something about these particular ingredients just go so great together. The hubby knew what he was doing when he built this one! I feel like I should mention that ripe tomatoes are key. Don’t bother making this without them. Loaded up with fresh spinach and avocado, it is chock full of good for you foods! Which we all need, wether you are expecting a baby or not.
Loaded Roasted Pepper Hummus Sandwich
Whole Grain Bread-toasted
Roasted Red Pepper Hummus- homemade or store bought
Avocados, pitted and sliced thin
Thinly Sliced Cheese-CoJack is GREAT on this sandwich!
Assemble your sandwich in whatever fashion allows it to stay together the best. Enjoy!
Brittany wrote this on 15 July 2014
Whenever I talk to someone who has made hummus for the first time, they always mention how incredibly good it is. As yummy as store bought hummus is, there is nothing like the flavor of a batch you made yourself. Making it specially flavored is just that much better.
The following recipe is my standard, quick hummus that I make all the time, with simply some roasted red peppers added! Easy, huh? The smell is fantastic and it is incredibly hard to stop eating it. Smooth and creamy, this hummus is outrageous on a sandwich (recipe coming soon) but is also a handy recipe to have in the fridge. It makes it SO much easier to get your daily veggies in if you have this stuff to dip your celery, cucumbers, carrots, and whole grain pita chips in! Because, seriously! Isn’t that color gorgeous? I love the colors of food…
Speaking of recipes, I often like to share what I call my BONUS RECIPES on social media. Occasionally, I post a recipe exclusively to Brittany’s Pantry Twitter feed (brittanyspantry), Instagram (@brittanyspantry), Google+ , and the Facebook page. Why? Because I like to reward those who spend excessive time on their phone whilst in the grocery line! Today was one of those bonus days so be sure to follow BP and get every tasty recipe you can! Here is the link to my favorite Double Chocolate Recovery Drink! Enjoy!
Roasted Red Pepper Hummus
2 cans garbanzo beans (chickpeas) rinsed and drained
3 T tahini
2 cloves garlic, minced
2 T lemon juice
3/4 tsp cumin
1/3 c water
1/3 c extra virgin olive oil, plus more as needed
salt and pepper to taste
1/2 of a 1 lb jar of roasted red peppers, drained (about 2)
Pulse all ingredients in a food processor, adding more evoo or water to achieve desired consistency. Continue to puree until smooth. Store tightly sealed in the refrigerator.
Brittany wrote this on 12 July 2014
Not much in the way of frills. It just takes something really great (three kinds of summer melons) and takes it up a smidge to make it spectacular. And contrary to my usual rants, I am not exaggerating!
You know by now how much of a honey freak I am. I have always loved honey. Have I ever told you the story about aspirin and honey from when I was a kid? No? Well then… When we were kids and we would wake up in the night with a headache or fever or some kind of ailment, my Mom would give us aspirin. Remember the big, clear bottle of tiny, white pills with the little white cap? That is what we had.
Ah! The 80′s.
Anyway, because we were generally too small to swallow pills on our own, and because aspirin is enormously bitter, my mother would put a half (or whole, depending on our age) pill on a huge spoonful of honey. We would take the whole thing in one bite and no matter how shocking the taste of plain aspirin was, we could chew it up with a huge gob of raw honey in our mouths. Not a bad way to take your medicine, I must say. To this day, the smell and taste of aspirin makes me think of honey!
In this case, we are just using it to boost the already sweet flavor of the fruit. Super simple but with a big impact, this is a great-and healthy-dish to set out for brunch, lunch, or even bring to your next barbecue. Besides! Honey goes with everything! Even aspirin.
Above is just a big bowl of fruit that I cut up, layered in the bowl to make it pretty, and then covered with cellophane and tucked in the fridge.
Below is the drizzled final product. YUM!
Tri-Melon Salad W/Honey & Lime
Go ahead and cut the fruit and even put it in your serving bowl up to a day ahead. Don’t drizzle on the syrup until just before you serve. Bite sized chunks are great for eating, but go just a bit bigger than that so that they hold together in the bowl better.
Cantaloupe, Watermelon, and Honeydew-trimmed and cut into large chunks
1/2 c honey, preferably local and raw
1 T water
zest of 1 lime
juice of 1 lime, about 2 T
In a large serving bowl, layer the fruit in a bit at a time. You aren’t going to stir this so however it goes in the dish is how you want it. Clear vessels are beautiful but it ultimately doesn’t matter. Cover and chill until ready to serve. When ready to eat, microwave the water and honey for 30 seconds in a glass measuring cup, stirring and heating longer if necessary to make it easily pourable and warm. Add the lime juice and zest, stir, and drizzle over the fruit just before you serve it. Do not stir. Garnish with mint or lime wedges if desired. Note: The chunks on the bottom that sit in the syrup the longest are the pieces you are going to be fighting over!!