Friday, November 23, 2012

The Case of Pasta Carbonara and What it's Like to be the Sidekick in an Amateur Sleuthing Duo

Variation of Spaghetti Low Carbonara Footprint with 1/2 cup simulated bacon chips substituted for the sun-dried tomatoes, and mixed in with the egg mixture instead of sprinkled on top. Warning: this adaptation is addictive.

"What it's Like to be the Sidekick in an Amateur Sleuthing Duo" is on Dru's Book Musings. Click on the screenshot below.


Thursday, November 15, 2012

#96 The Case of Spicy Hummus and a Sexy Vintage Car

"They just don't make cars like this anymore," says my husband. He's licking his lips.

We're at the Black Currant Bay Antique and Vintage Car Show and I really must agree with him. Although I doubt if I'm looking at the displayed vehicles from the same perspective as Karl is.

See, I'm willing to bet the words in his thought cloud look a lot like this: horsepower, engine, torque... Manly, manly words.

My artsy-fartsy, womanly designer thought cloud includes words like: curves, Flamingo Pink, Elvis-suit White, chrome...

But we both agree these are magnificent machines. Ever notice how you can't beat an original?

Seamlessly transitioning to the topic of my recipe for Spicy Hummus, I've tried modernizing my original Spicy Hummus recipe with the addition of roasted red pepper, puréed pumpkin or even beets but that genuine Mediterranean taste of chick peas, lemon juice and garlic disappears. So here's my original Spicy Hummus, which is judiciously enhanced (not disguised) with a little Tabasco.

Although I usually post a picture of each dish I write about, you don't need a photo of my Spicy Hummus because you can picture it. It looks exactly like the 54 Dodge Mayfair above—authentic.

Spicy Hummus

1 cup dried chick peas, soaked for 24 hours, drained, then rinsed
3 tablespoons lemon juice
6 tablespoons water
1/2 tablespoon sesame seeds
2 cloves garlic
1/2 teaspoon cumin seed
3/4 teaspoon Tabasco sauce
drizzle olive oil
chilli pepper flakes

Purée all the ingredients (chick peas to salt and pepper to taste) in a high-speed blender.

Spread in the bottom of a pasta dish and drizzle with more olive oil. Sprinkle with chilli pepper flakes.

Serve with cucumber slices.

Serves 3 as an appetiser, 2 as lunch.


PS Leave me (and Cynthia) a message by clicking on the comment button below.

Thursday, November 1, 2012

#95 The Case of Cajun 3-bean Salad

There's much more to be found at a local farmers' market than just fruits and vegetables. I bought Hot Mamas Cajun Spice Rub when it first caught my eye earlier this year. And I discovered this spice blend is just the spark a bean salad needs.

If Hot Mamas is not available at your local farmers' market or your market has closed for winter like ours in Black Currant Bay, here's the company website: Of course, there are other Cajun spice blends on grocery store shelves. You could also make your own!

Cajun 3-bean Salad

Sweet Mustard Vinaigrette
1-1/2 cups green beans, cooked and chilled
14-oz can kidney beans, rinsed
14-oz can chick peas, rinsed
1 cup minced onion
1 cup minced celery
Cajun seasoning (Hot Mamas Cajun Spice Rub is perfect)

Toss all the ingredients together, including salt and Cajun seasoning to taste.


Makes 4 kickin' side dishes.