Friday, March 25, 2011

Scrumptious Saturday...eating from storage

It's the beginning of the time of year where we actually get to eat freshly grown food out of the backyard (right now just oregano, mint and chives...but more will come.)  It also is the time of year to start clearing out what we have so that we will have room for what is to come as the seasons progress as they tend to do.  Soon lettuce and spinach will grow and be replaced  by tomatoes and peppers, which will give way to broccoli and apples. Oh the wonderful cycle of a garden. My jar filled shelves are now quickly emptying and more empty jars are going into the canning cupboard.  Soaking beans and sourdough are out frequently, and store bought food is becoming more common.  Some previous posts will be shared in this recipe.  It is with fond memories that I share this recipe as many of the items in it are home grown, preserved, and loved.

Roasted Red Pepper Hummus
3 cups garbanzo beans (post soaking volume, about 2 cups before soaking)
1/2 cup roasted red peppers in olive oil
1/2 cup olive oil
1/2 cup yogurt strained (makes about 1/4 cup Greek style yogurt and 1/4 cup whey-keep!)
Spices as you like (I used oregano and chive since I have them!)
Place everything except the oil in the food processor.  Give it a whiz around and then slowly stream in the olive oil.  Depending on your beans may need more or less oil.  

Recently the husband and I went to a restaurant and had some hummus made from black beans and it was really good too...we may have to make a batch of that some time.

As another note, when I strain my yogurt, I usually strain two cups at a time.  To do this you put a strainer over a  container and line the strainer with cheesecloth or a coffee filter. Place it in the fridge for a few hours.  This yields 1 cup yogurt, and one cup whey.  I have been topping the strained yogurt with granola and honey and then using the whey in my pancakes.

Whey Cultured Pancakes
(as in sophisticated too...right?)
1c flour
2 tsp baking powder
1 Tbs. sugar
1 Tbs oil
1 egg
1 cup whey.
Mix the dry ingredients, add in the wet.  Pour out by the 1/4 cup full on a hot oiled griddle (I'm in love with cast iron.)  When they git bubbly on the top, flip and cook for another 1-2 minutes.  The whey makes them extra fluffy and just a touch tangy.

So I just figured out how to do something.
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  1. My dinners this past week were nothing to brag about, but I did want to say thank you for the sophisticated pancake recipe. I have some yogurt in the fridge now draining so I can make this. I am in love with my cast iron too and use it everyday. Have a wonderful weekend.

  2. Yep, all our meals are made from preserved food of some sort too. I have never put yogurt in my hummus. Sounds very interesting.

  3. How are the pancakes going...I hope you find they as yummy as we do!

    I like the zing that yogurt gives the hummus but sometimes we leave it out and put more oil in or a little veggie broth.


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