Sunday, May 28, 2017
this totally jumped out of the recipe book at me.
eggplant, eggs, and pickles?!
it sounds so completely bizarre and it so completely works!
i followed the directions (mostly) and we ended up absolutely loving it!
mike and i ate it with a knife and fork but the boys ended up deconstructing it and eating each part individually. i guess they created their own recipe because it could totally be a salad too!
either way, it was great and i hope you try it soon!
Open-Faced Israeli Sandwiches
Adapted from The Complete Mediterranean Cookbook
1 pound eggplant, sliced into 1/2 inch thick rounds
salt and pepper
1/4 cup olive oil
8 ounces cherry tomatoes, quartered
1/2 cup finely chopped dill pickles
4 (8 inch) pita breads
1 cup hummus
6 hard boiled eggs, sliced thin
1/2 cup Tahini Yogurt sauce
1/2 cup chopped cilantro
1/2 cup feta, crumbled, optional
1 teaspoon Aleppo pepper or smoked paprika
Spread eggplant on baking sheet lined with paper towels, sprinkle both sides with 2 teaspoons salt, and let sit for 30 minutes.
Adjust your oven rack to broiler level and preheat broiler. Thoroughly pat eggplant dry with paper towels, arrange on baking sheet in single layer, and lightly brush both sides with 2 tablespoons oil. Broil eggplant until spotty brown, about 5 minutes per side.
Lay each pita on individual plate, spread with 1/4 cup hummus, and top evenly with eggplant, tomatoes, pickles, and eggs. Drizzle with Tahini Yogurt sauce and sprinkle cilantro, feta, and Aleppo or paprika on top. Enjoy!
Tahini Yogurt Sauce
Makes about 1 cup.
1/3 cup tahini
1/3 cup plain Greek yogurt
1/4 cup water
3 tablespoons lemon juice
1 garlic clove, minced
salt and pepper
Whisk tahini, yogurt, water, lemon juice, garlic, and 3/4 teaspoon salt together in a bowl until combined. Season with salt and pepper to taste. Let sit until flavors meld, about 30 minutes.
Can be refrigerated for up to 4 days.
Sunday, May 21, 2017
a couple weeks ago, mike and the big boys went on the 1st annual young families campout!
when i was growing up in this church, my dad took all the youth on campouts all the time but this was the first one for this generation!
we were all supposed to go but baby rob came down with a fever so i stayed home with rob and gabriel and the big ones went and had. a. blast!
we love to camp but we had never been camping with friends so this was a huge hit!
we can't wait to go back! all of us!
Sunday, May 14, 2017
|our beautiful, freshly mowed baby pecan orchard|
|picking fresh blackberries!|
actually, they are dewberries but taste exactly like small blackberries.
we have harvested almost three gallons so far!
lots of cobblers and lots of extra to go on top of yogurt :)
|i know that little girls learn to cook quickly but little boys take a bit longer.|
but hey! we're there! our 6 year old can make scrambled eggs, fried eggs, and eggs in a hole! woohoo!
|after paw paw mowed the pasture and let the hay dry out, the boys scooped it all up and refilled the chicken coop!|
|"mommy, you 'tend."|
"okay, gabe, what should i pretend to be?"
"a wock, mommy"
"yesh. so the mountain wion can cwimb on wu."
|my parents took the boys during the baby's evening nap so i got a glass of wine and veggies by myself!|
|mv found tons of loose change in the back of one of my dad's old cars in the barn.|
so, he asked if he could have it, after he washed it :)
|my parents stole the two big boys for a couple days and they headed off to my uncle and aunt's new house!|
|on the saturday before mother's day, a local and absolutely fantastic snow cone place offered free snows to mamas!|
my mama got pineapple coconut and i got lemon, lavender, and sweet cream!
|on mother's day, mike made me homemade eggs benedict in bed and jack made me toast!|
i nursed the baby and the other two boys were still asleep :)