4 ingredient open faced sammich

Back before I found out that I couldn't eat wheat anymore, and it was hot out, I used to get overheated. When I was overheated, I didn't want to cook, because, HEY! I'm already hot. So I used to make sandwiches, usually peanut butter, or tomato.

I don't do chicken salad, and I wasn't in the mood for peanut butter, but today it was quite hot, and what I wanted was a nice refreshing sandwich. I know, people generally don't refer to sandwiches as refreshing, but when there's lots of crisp, cold veggies, it sure does feel refreshing! So I threw together this:

Bruschetta and Hummus Sandwich

Ingredients:
1 plain rice cake
1 large Tbsp hummus (I used carmelized onion hummus, it's awesome!)
1 leaf lettuce (I used boston lettuce, not because it's the best or anything, but because it was on sale and I hate iceberg lettuce)
A few tablespoons of prepared bruschetta

Directions:
There's only really one direction. Spread the hummus on the rice cake, top with lettuce, top that with bruschetta, eat and enjoy!

This is also super delicious on toast, toasted bagels, and english muffins. :)

The longest pancakes on the planet- Dosas

So my Fiance works with a large group of people from all over the planet, and one of those people, a lovely lady by the name of Yuri, likes to keep up with my cooking, and give me recipes. One such recipe she gave me was for an indian dish named "Dosas", otherwise known as a very elaborate pancake. It takes a long time, but is pretty delicious, especially made with my customized toppings!

Dosas (As altered through Yuri)
Ingredients
2 cups jasmine rice (the recipe called for basmati, but I had jasmine)
1/2 cup Green Split peas (it called for Urad Dal, but I had none)
4 cups water

Directions
You need a large bowl, and a medium bowl. Start at nighttime!
In the large bowl, place the rice and 3 cups of water together. Cover and set somewhere warmish.
In the medium bowl, place the split peas and 1 cup of water, cover and also set somewhere warmish.
Leave them sitting there until the next afternoon.
First, open the rice. It should have absorbed quite a bit of water. Pour off any water that remains, and then dump the rice into a blender.
Begin to blend it, adding in a bit of water at a time to make it a batter like consistency. Place back into the large bowl.
Rinse out the blender, and repeat this process with the split peas, blending into a paste.
Add the split pea paste into the rice, and stir to combine.
Cover, and replace the bowl in a warm place until the next day, allowing it to ferment together.
The next evening, remove the cover, there should be a little film. Stir with a whisk to combine once more.
Spray a non-stick pan with some cooking spray, and fry like you would pancakes.
You can enjoy like that, OR, you can make my topping!

Dosa Topping

Ingredients:

Hummus

1 medium onion, diced

1 carrot, peeled with a peeler into strips.

1 tsp olive oil

Salt, Pepper, and dried chili pepper flakes

Directions

In a frying pan, heat up your olive oil.

Add in the onion dices, and your carrot peels, and sautee for a few minutes.

Spice with salt, pepper, and chili flakes.

As you cook your dosas, spread hummus on them, and then top with the sauteed veggies.

Stack a few like this.

Eat up with happiness!

Carmelized Onion Hummus

I went on an adventure today and got myself a Ukelele!

I've decided, as a side project, to teach myself to play the ukelele, as I have always wanted to learn a stringed instrument, but the guitar makes my hands feel like they've been stabbed by a million tiny needles after about 2 minutes of playing it... my hands are tiny!

However, The Ukelele, after probably 2 hours of combined playing this evening is going quite well! I can already play 4 1/2 chords, C, D, F, A, and sort of G (my fingering chart says I'm playing it right, but it sure sounds mighty wonky!) I declare that a win for the day!

In other news, we adventured to the market, and picked up a delightful slew of fresh vegetables. (Including my personal fave- Blue Potatoes! They seem mighty purple to me though, lol)

But, instead of tantalizing you with what I'm making with them (which is as of now nothing) I instead made some delicious Carmelized Onion hummus!

Carmelized Onion Hummus
Ingredients
1 can Chickpeas, water drained into a bowl and set aside
1 tbsp tahini (or any nut butter will work!)
2 cloves garlic, minced
3-4 medium onion, sliced into rings and then cut in half
2 tbsp olive oil (for frying onions)
2 tbsp olive oil (for hummus)
Salt and Pepper (to taste)

Directions
The first thing we need to do is carmelize the onions. After slicing the onions, sort of massage them in a bowl to separate all of the chunks from one another.
Heat a frying pan on low with 2 tbsp of olive oil, and add in the onions. You need to keep it on low and stir occasionally.
Here's what it looks like about five minutes in:

And here's what they look like after about 45 minutes on low:

After they're nice and carmelized, turn off the heat, and take about 1 tbsp out to use as a garnish (if you want to!)
So take your blender, and dump the chickpeas, garlic, onions, and tahini in. Add in a few tbsp of the reserved chickpea water, and turn the blender on.
Blend as much as it will, and add a bit more water. Keep doing this until smooth.
Spice with salt and pepper, and give it a last whirl. (If you have a cruddy blender like I do, your hummus will be thinner than if  you have like a vitamix you can get some nice thick hummus)
Serve with chips, and nom away!