This one is for Jenn because she needs a good hummus recipe and I can’t find mine online anywhere. I think I got it from the Post Punk Kitchen years ago but it’s gone so I might be wrong. I never buy hummus because it’s always too spicy or garlicky, but I am a huge wimp when it comes to that stuff so your mileage may wary.
0.5 onion (or a whole one if it’s small)
2-3 cloves of garlic
a can of chickpeas
1 hot pepper or if you like me is supremely lazy, just up the spices
spices (cayenne, chili powder, cumin – the original recipe said coriander and garam masala too but I never do that)
1 tbsp lemon juice if you want (I don’t)
Chop the onion, sautee until translucent. Add the garlic, sautee a bit more. Then add chopped tomatoes and after a minute or so all other ingredients. You will Puree it with your handheld mixer or, if you unlike me don’t mind cleaning your food processor (I hate hate hate doing that) do it in that. It gets a bit smoother that way. You will probably have to add a bit of water to get the consistency right, so if you feel fancy, save some of the liquid from the chickpeas to add instead, but I usually don’t bother. Because, lazy.
It’s the best eaten hot. I always eat it with carrot sticks because I can’t really be bothered tracking down gluten free pita bread (this recipe really shows how lazy I am, doesn’t it?), but I think that would be yummy too.
I’m doing decently with NaNoWriMo. And yes, my wordcount is 52,500 rather than 50,000. It turns out the short story I wrote to get myself familiar with the universe didn’t want to be a short story. It wanted to be a first chapter. So yeah. Extra words needed.
Now that my meds are (mostly) working I am trying to actually remember how to be functional. After spending most of the year hiding under the covers because I had no medication that worked and couldn’t get a doctor’s appointment, that’s really hard. I’m just not used to it. The schedule I posted about last time is going so-so – I’m definitely not going for walks every single day, and I never “work” for four hours in a day. Ever. But I try to do a couple of hours and it’s sort of working. Even if I still go to bed at 3 am more often than not because my tragically CST timezone afflicted friend never gets home from work before 1 am my time. But you know, it really doesn’t matter when I do my sleeping. If my goal for the day is to cook something, do some dishes, and write for two hours because that’s all I have spoons for, why does it have to be at 9 am? (It doesn’t. It’s as simple as that.)
As far as food goes, today I made these using this recipe. The flours used was about 150 grams random gluten free flour mix (this one had whole oats sprinkled into it, which was weird but very yum), 50 grams buckwheat flour and only 30 ickle grams almond flour, since the latter is so expensive that buying it makes me want to cry. It makes really good food though. I used three medium eggs instead of two large and about 400 grams of bananas. Aaaand the magic ingredient (as it turned out) was to replace half of the walnuts with dark chocolate chips.
(This is all notes for when I make this recipe again, #sorrynotsorry.)
And as it’s 3:06 am I suppose I’m past my bedtime. So if you’ll excuse me, I will congratulate myself for having the energy to both cook, clean out the fridge, do dishes, bake and write 2500 words in one day by creeping to bed. And hopefully using all those spoons today won’t leave me at a shortage for the next three days.
Fingers crossed, etc.
I baked something, it wasn’t a disaster, and it’s a momentous occasion, so here’s the recipe, converted to deciliters, with the flours I used so I remember it later on…
3.5 dl (1.5 cup) flour; 2.5 dl Jyttemjöl blå, 0.5 dl oat flour, 0.5 dl potato starch
1.75 dl (3/4 cup) sugar
0.5 tsp salt
2 tsp baking powder
1 tsp cinnamon
0.75 dl (1/3 cup) vegetable oil
sneaky amount of milk
1 apple, cut into eighth pieces, sliced thinly
Preheat oven to 200°C. Line muffin tray with awesome liners with CUPCAKES on.
Combine flour, sugar, salt, baking powder and cinnamon.
Put the oil in a 2.5 dl measuring cup, add the egg and enough milk to fill it up. It will look like this, which I thought was so cool that I had to take a picture.
Add it to the flour mix, stir to combine. Add the apple, and probably some more milk because Jyttemjöl has xanthan gum in it, which means it thickens a little too quickly if you use too much (also the reason you should use it together with other types of flours). Pour into tins. I got eight muffins, and considering I filled the liners until 2 cm or so below the edge they rose like crazy.
I’m going to bake with real eggs, not egg replacer from now on because omg this was a fun expriment.