This was a pretty lazy week. We had lots of small meals, like PB&Js and canned soups out of the pantry. We had dinner with some of Jackson’s family on Monday night, so I had a night off from cooking. We also tried Korean BBQ for the first time on our Saturday date night! I didn’t even think to take pictures, too busy enjoying the short rib and jumbo shrimps.
Let’s get into what I did prepare this week!
Jackson’s uncle has the best hummus recipe, full stop. Even my mom, who isn’t a hummus fan, loves this hummus. It’s just the right amount of lemon and garlic! It’s been published in the local paper before, so I feel comfortable sharing it with all of you. Highly, highly recommend.
Pat’s Hummus
Two 15oz cans of chickpeas, drained
Two cloves of garlic, pressed
1 tablespoon of salt
2/3 Cup of Tahini
3/4 Cup fresh!! lemon juice
Water as needed, up to 1/4 cup
Process the chickpeas, pressed garlic, tahini, and salt in a food processor. Mixture will be very thick. Add lemon juice while continuing to process.
Add cold water until desired consistency. Top with paprika and olive oil!
We found these delicious Spicy Za’atar pita chips that are AMAZING with hummus. I also bought a bag of baby carrots to take a break from the salt.
Cornbread + Chili
If you couldn’t tell from my text post on Thursday, I’ve been missing my grandma extra this week. So I decided to indulge in my memories with her and make some skillet cornbread. She told me a couple years ago to use the Martha White Self Rising Corn Meal Mix and follow the instructions on the bag – so that’s all I do. If it ain’t broke, she’d say.
The chili could also not be more basic. Ground beef, spicy sausage, onion and garlic, dark and light kidney beans, pinto beans, green peppers, pepperoncini, fire-roasted diced tomatoes, tomato sauce, chili seasonings, Worcestershire sauce, Tabasco, and plenty of time to stew together.
Jackson loves chili. Every week I ask him if he wants me to fix anything in particular and he always answers chili. At this point he doesn’t even have to say it, I just know he always wants me to make it. We probably have it once every two months or so because I cannot have it as often. The cold temperatures and impending snow storm made me want all the cozy foods, hence I fulfilled his ever-present chili wish this week.
Simple Breakfasts
I cooked up a pack of maple sausage links one morning and we ate off of them all week.
The picture on the left contains; a slice of leftover cornbread topped with butter and raspberry preserves, banana slices, and a helping of the maple sausage links.
The picture on the right contains; roasted potatoes, sunny side-up eggs, and more of the maple sausage links.
It took me a few tries, but I’ve finally got my roasted potatoes down to a science. I’ll cut up one big potato into cube-like pieces. Then I put them in a non-stick pan and cover them completely with hot water. I’ll boil them on the stove then until barely fork tender (that way they don’t completely dissolve when frying) and then drain. I put a glug of olive oil into the (now water and potato free) pan that’s been put back on the stovetop. Then I’ll throw in the hot potato pieces and toss them in the oil. I season them with kosher salt, black pepper, onion powder, garlic powder, paprika, Italian seasoning blend, and a pinch of smoked paprika. I usually have the heat at medium-high and toss infrequently to get each side nice and crisp!
I have some recipes I look forward to making this coming week. See ya next Sunday.
Love, Maggie
Maggie's Kitchen 