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.



YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

Thursday, November 15, 2012

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 Hummus, I've tried modernizing my original 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, 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

19-oz-can chick peas, rinsed
3 tbsps lemon juice
6 tbsps water
1/2 tbsp toasted sesame oil
2 cloves garlic, minced
1/2 tsp cumin seed
3/4 tsp Tabasco sauce
drizzle olive oil
salt
pepper

Purée all the ingredients (chick peas to salt and pepper to taste) in a blender. Serve with toasted baguette, Greek olives and dates. Serves 3 as an appetiser, 2 as lunch.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

Thursday, November 1, 2012

The Case of Cajun 3-bean Salad and a Christmas Paperback Sale

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. Seasoning in a snap.

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: www.hotmamas.ca. Of course, there are other Cajun spice blends on grocery store shelves. You could also make your own!

Cajun 3-bean Salad

Honey 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
salt
Cajun seasoning (Hot Mamas Cajun Spice Rub is perfect)

Toss all the ingredients together, including salt and Cajun seasoning to taste. Chill. As a kickin' side dish, serves 4.

CHRISTMAS PAPERBACK SALE

Get $1 off all Imajin Books titles on CreateSpace from Nov. 1 to Dec. 16. For details go to www.imajinbooks.com/sale.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.