An easy and tasty dip. This was the side dish I served with our pork souvlaki n Monday night. We are continuing our fast and easy summer of dinners and this dip is just the thing. I made a few tiny substitutions from the recipe I found in Canadian Living Live Right Now Magazine Spring 2011. Serve with an assortment of crackers, pretzels, and fresh vegetables.
- 1 can (19 ounce) chickpeas
- 3 Tbsp. lemon juice and water
- 2 Tbsp. mayonnaise
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh dill
- 1/4 tsp. each salt and pepper
- 2 Tbsp. fresh parsley
- 2 cloves, minced garlic
1. Drain chickpeas. Add all ingredients to blender. Puree.
2. Eat and enjoy!
Last night I got to spend the night with my husband. We didn’t go out on a date with the kids. They were home. We just made a decision to spend time together. We actually spend a lot of time together, can’t get enough of that guy. BUT, life has been a little hectic lately and we have not spent as much as we like. So, we booked a vacation, we organized passports and filled out applications, we organized some fun family outings for a fun future date, and we watched a movie. Cocktail, yup, the old Tom Cruise Movie. It was sort of a sad movie. A good moral, choose your friends wisely. Anyways, summer is raging on and I am finding you all lots of stove top meals to make. I am starting my own personal no oven group. Just me, deciding I will not bake. Sad, really, but the stove top can make some amazing meals too. We had this barley dish from The Great American Brand Name Cookbook for veggie night on Thursday. It was delicious, in fact tasted just like risotto, except with barley instead of rice. A new fan favorite. The kids being my fans
- 1/2 cup Italian salad dressing
- 1 medium orange pepper, seeded and chopped
- 1/2 cup chopped onion
- 1 cup pearl barley
- 1 3/4 cup vegetable broth – Original recipe called for chicken, I changed it to make it vegetarian
- 1 1/4 cups water
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. lime juice
- 1/2 tsp. ground cumin
- 1/8 tsp. ground pepper
- 1 can whole kernel corn, drained – The recipe states a 7 ounce can, I used 12 ounces
1. Heat salad dressing in large pot. Add red pepper and onion and cook until tender. Add barley and cook for 1 minute.
2. Stir in remaining ingredients except corn. Simmer, covered, for 50 minutes. I stirred it a few times, but you don’t have too. Stir in corn.
3. Eat and enjoy!
During the summers I actually see less of my kids. Being a home school family, I get the privilege of spending my days with my kids, having my family home with me. In the summer time they roam free, and with little to no structure to our days I see way less of them. The first couple of weeks I love it. I read a lot, clean a bit, but then I start to miss them. I start to miss routine too, and I think the kids, eventually, do too. We have already been on summer break for almost 2 months and I am getting ready to start school again. Being July, this is not happening for a while yet, but I am getting antsy. I’ve organized the whole school room, maybe I should go do the big school shop. That would probably help.
Okay, that all has nothing to do with pork souvlaki, but it does have to do with summer, and we all know that summer is a wee bit harder to come up with delicious and exciting meal plans. I hope I am not the only one that feels this way. We did have a cooler day, so two days ago I made scones. It felt nice to bake again. No more baking anytime soon though. These pork souvlaki’s from Dempster’s were a perfect summer meal. Delicious. Fast. Easy.
- 4 Whole Wheat pita Pockets (I used 6)
- 3 Tbsp. vegetable oil, divided
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. each salt and pepper, and dried oregano
- 1 lb. pork, cut into bit sized pieces, chops, tenderloin, whatever you have
- 1 cup cucumber, thinly sliced
- 1 tomato, thinly slices
- 2 cups romaine lettuce
- 1/2 cup tzatziki
1. Mix together 2 Tbsp. oil, vinegar, and spices. Toss in pork. Marinate for at least 10 minutes. Up to 10 hours.
2. Heat remaining 1 Tbsp. oil in skillet. Fry pork until cooked through.
3. Heat pitas in skillet or microwave. Divide lettuce, tomatoes, and cucumber evenly on half of each pita. Top with pork and tzatziki. Fold over.
4. Eat and enjoy!
The Secret Recipe Club, comes and goes every month like clockwork. Yet, I still anxiously await that e-mail giving my new assignment. I love to spend a few hours scrolling through various recipes, reading others life stories, and sharing my time with the writer. This month I got to spend my time with Kate of Kate is Cooking. A lovely time was had. I enjoyed both her life musings and the many recipes that I could hardly wait to try. After many an hour deliberating on what the perfect pick of the month would be I settled on her Steak Sandwiches. I made just a few minor adjustments, but over all I kept it the same. It was delicious. The creamed onions were a very tasty add, and something that could go on all types of dinners. I was thinking that you could also do the same thing with mushrooms, and that would be a tasty treat as well. Thanks Kate, for all your sharing!
- 2 steaks , cooked to your desire, and sliced
- 1 Tbsp. Olive oil
- 2 Cups Onions
- 1/3 cup heavy cream
- 1 Tbsp. Dijon Mustard
- 2 cups Spinach - Kate used Arugula
- 4 rolls
- 4 Tbsp. Mayo- We added this
1. Cut onions into thin slices. Heat oil in skillet. Add onions and cook over medium heat until tender and just starting to brown. Add cream and mustard. Cook additional 5 minutes.
2. Spread each roll with 1 Tbsp. Mayo. Top with 1/2 cup spinach each. On other side of roll, divide steak evenly between rolls. Top with onion mixture.
3. Eat and enjoy!