I have been on the frugal side lately, so I scoured our pantry for a salad ingredient in anticipation of a family gathering. I had purchased pearl barley on sale a few months ago, and spotted it on the top shelf. Perfect!Read More
I kept trying to figure out why today felt like Monday and then I realized that it was our Monday. Mondays are our Saturdays and Tuesdays are our Sundays, which would make today Monday! The boys went to daycare, so I got a ton of work done in the morning. I was tired. I desperately wanted a nap. The only thing better than a nap is what I actually ended up doing which was getting a manicure and pedicure courtesy of (and with!) my friend Emily!Read More
Fresh and delicious, and it's leftovers can be used for all sorts of interesting things.
The past few days have brought a combination of snow, sleet, rain, gloom and more gloom. Last night Dan and I got out of the house for a bit, and these huge heavy raindrops that seemed to be the size of marbles fell on us. This morning we woke up to to a heavy blanket of snow covering the ground. And now I can hear that wet, thick snow melting outside, forming puddles that I'm sure will freeze in a few hours. Who knows what tomorrow will bring! Raining cheeseburgers?! Such is life in Minnesota.
Two weekends ago, back when it was sunny and warm and spring-like, I made this white bean dip as an appetizer for Elijah's birthday party. It took me almost no time to make it, and I loved it even more than I thought I would. It was fresh and delicious, and I used the leftovers for all sorts of interesting things. I sandwiched it in between cheese slices, I used it as a taco ingredient and as a dip for whatever was in our refrigerator, including pickles and carrots.
Heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add 3 cloves of finely minced garlic and cook, stirring, for 3-4 minutes, or until the garlic is golden.
In a medium bowl, combine:
Two 15.5-oz. cans cannellini beans, drained
1/2 teaspoon cayenne pepper
2 tablespoons fresh thyme, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
Mix well and mash with a potato masher. You will want to retain some of the lumpiness for texture. This is why I didn't process it in a food processor. Refrigerate until ready to serve.
In a food processor (preferably a mini), combine:
1/2 cup fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
Process until smooth. Before serving the dip, pour the olive oil-parsley mixture over top. Serve with crackers, chips or veggies.