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Why, this totally amazing clutch purse, of course!!!

cassette clutchEdie Parker Cassette glow-in-the-dark and pearl-effect acrylic box clutch (Net-A-Porter)

Sadly, this Edie Parker clutch sold out before I had a chance to scrape together the $1,295.  (I am kidding, this is so out of my realm of possibility right now, but a girl can dream…) Also sadly, the Misses have NO idea what this is supposed to be.  A cassette tape is a completely foreign object.

I so love their acrylic bags (Google “Edie Parker” and fruit and tell me you don’t love the cherries and watermelons!).  Here’s a sampling of current offerings:

Edie Parker Heart

Heart

Edie Parker Silver

Silver Confetti

Edie Parker Cool

Cool.  Indeed.

Edie Parker nude stripe

Nude and White Stripe

Edie Parker Solar System

Solar System

But given my love of all things monogrammed, this might be my favorite thing yet:

Edie Parker personalize

A personalized clutch in any color combination with any name, words or monogram of your choice.  Love.  Would also be a killer Texas flag clutch!  Endless possibilities.  Limited wallet.

I love hummus and eat it FAR too much.  Like every day.  Or maybe six days a week at a minimum.  I feel like I should find a new snack.

Well, D did find me a new snack and I kind of want to kill him.  These Cheddar Jalapeño Chex Chips are proving to be VERY dangerous.

Chex Chips Cheddar Jalapeno

Back to my hummus addiction…  I’ve made plenty of hummus over the years and really like the different combinations that can be achieved.  It is a totally adaptable dip.  Case in point, this Cilantro Jalapeño Hummus.  It is spectacular!  It is spicy, flavorful, and the texture is perfectly smooth and creamy.

Cilantro Jalapeño Hummus

If you haven’t figured out by now it out by now, I LOVE jalapeños. (Really, just search this blog for the keyword jalapeño…)  I use two peppers and leave in quite a few seeds when I make this recipe because I like the added heat.  I think it works really well with the creamy tahini.  I also love the Pretzel Crisps pictured above – less fat and calories than pita chips.  You can also serve with fresh veggies.  Happy snacking!

Cilantro Jalapeño Hummus

3 Tbsp. lemon juice

1/4 cup water

6 Tbsp. tahini

2 Tbsp. extra virgin olive oil

1/2 cup fresh cilantro leaves

1 or 2 jalapeño peppers, ribbed and seeded according to level of heat desired

1 clove garlic, peeled

1 (14 oz.) can chickpeas, drained and rinsed

1/2 tsp. salt

1/4 tsp. cumin

Pinch of cayenne pepper

1.  In a small bowl, combine the lemon juice and water.

2.  In another small bowl, whisk together the tahini and olive oil.

3.  Combine the cilantro, jalapeños, and garlic in the bowl of a food processor and pulse until the ingredients have been finely minced.  Scrape down the sides of the food processor bowl.

4.   Add the chickpeas, salt, cumin, and cayenne and process until almost fully ground, about 15-30 seconds.  Scrape down the food processor bowl again.

5.  While the processor is running,  add the lemon juice-water mixture in a steady stream through the feed tube.  Process for one minute, pausing to scrape down the bowl as needed.

6.  Again, while the processor is running, add the oil-tahini mixture in a steady stream through the feed tube.   Process for 15-30 seconds, until smooth and creamy pausing to scrape down the bowl as needed.

7.  Transfer the hummus to a serving bowl.  If you can wait this long and not eat it right away, cover the bowl with plastic wrap and let stand to allow the flavors to meld, at least 30 minutes.

Source:  Annie’s Eats

We’ve had a rough time around here lately – starting with the loss of our beloved Merlin, the death of my father, and then, five months to the day after that, D’s father passed away.  To say we need a break is kind of an understatement.

EEM and EAM

Eddie Papa reading Goodnight Moon to a very young Miss E.

The day after his dad died was a bit of a blur, the Misses stayed home from school, and we were all just going through the motions.  I wanted to make dinner because the kitchen is my therapy, and knew quickly what I wanted to make.  These ravioli are not only delicious, but make you focus on the preparation.  From the filling to forming each little packet, you have to be present (not like risotto where I can stir away, deep in thought and chardonnay…) for their construction.  So there we stood, D and I in our kitchen, side by side, talking about everything and nothing, and healing just a little bit.

Green Pea Pesto Ravioli

 

I’ve made these ravioli so many times and have never gotten around to photographing and writing about them.  In fact, I also made these for my mom and sister the day my father died.  I needed to be busy and to comfort them.  This is how I do it.  Culinary therapy.

Green Pea Pesto Ravioli2

The original recipe calls for one package of wonton wrappers, but I always have plenty of filling left over, so I suggest either buying two packages of wrappers or using the leftover as pasta sauce or slathered on toasted French bread.  Equally delicious either way.

Green Pea Pesto Ravioli

Yield:  about 3 dozen ravioli

1 16-ounce bag frozen peas, unthawed

1 – 2 small cloves garlic, minced

3 Tbsp. diced shallot

1 Tbsp. lemon zest

Juice of 1 lemon

1/4 cup chopped parsley

1/3 cup fresh bread crumbs (just toast some bread and crumble it up)

1/2 cup grated or shredded Parmesan cheese

1/4 cup plus 1 Tbsp. olive oil

salt and pepper to taste

1-2 packages refrigerated wonton wrappers

Your favorite jarred or homemade spicy tomato sauce  (We use Rao’s Arrabiata Sauce)

To Make the Green Pea Pesto:
1.  Bring a pot of water to a boil.  Add the frozen peas and some salt.  Boil the peas for about 3 minutes, until just blanched.  Drain well and set aside.

2.  In the bowl of a food processor, combine blanched peas, garlic, shallots, lemon zest, lemon juice, parsley, bread crumbs, and cheese.

3.  Process until the mixture is well incorporated, stopping to scrape down the sides of the bowl as necessary.

4.  While the food processor is running, slowly pour in the olive oil in a steady stream until you have a thick and glossy pesto.

5.  Transfer the pea pesto to a small bowl and season to taste with salt and pepper.

To Assemble the Ravioli:
1.  Bring a large pot of salted water to a boil.

2.  Arrange your workstation with the wonton wrappers, the bowl of pea pesto, a small spoon, and a small bowl of water.

2.  Place a wonton square in front of you at an angle so that it resembles a diamond.

3.  Spoon a teaspoon of pea pesto on the bottom half of the diamond.  If you don’t overstuff them, they hold together better when boiled.

4.  Dip your finger into the bowl of  water and  moisten the edges of the diamond.  This helps the edges of the ravioli stick together when folded.

5.  Fold the top half of the diamond over the pesto to create and upside down triangle.   Press the edges together, removing any air bubbles, until well sealed.

6.  Wet your finger again in the bowl of water and moisten the two opposite points at the top of the triangle.  Bring them together in the center of the ravioli and press lightly to seal.

7.  Set the ravioli in a single layer on a cutting board or plate.  Continue until all the wonton wrappers are filled or the pesto is used up.

8.  Carefully place the prepared ravioli in the boiling water, for 2-3 minutes, or until the wontons look more translucent than opaque.  Remove with a slotted spoon and drain in a colander.

9.  Serve with marinara sauce and a sprinkling of Parmesan cheese.

Source:  Adapted from Joy the Baker, who cites The Gourmet Cookbook

Note:  Joy also includes instructions for freezing the ravioli on her site.

Part of my Goals for 2015 was to make a dent in the “I want to make this” recipe cards that are hanging around in my kitchen.  So, how did I do this past month?

February started out slow.  Lots of things on my plate lately and not a lot of time devoted to the kitchen.  I made up for the slow start though and did pretty well.  Here’s what I made:

Peanut Butter Cheesecake Swirl Brownies – I took these to a Superbowl party without tasting or photographing them.  Big mistake.  I think 2 or 3 made it back to me and those went to the Misses for lunch.  I heard they were really great..

Leek, Mushroom, and Barley Stew – Loved this weeknight dinner! Could not have been easier, awesome leftovers, and good for you!

White Bean and Roasted Eggplant Hummus – I may have eaten this entire bowl in 3 days.  I’ll never tell…

Spicy Red Kidney Bean Curry – Obsessed with these beans!

Bourbon Butter Pecan Granola – Yummy breakfast granola.

Spinach and Feta Bow Ties – Easy, good flavor, nothing spectacular, but a solid dish.

Chocolate Mint Chip Cookies

Chocolate Chip Mint Cookies – Yum.  Misses looooved.

Basic Baked Oatmeal – Super healthy, but kind of really tastes like it… Good after warmed up with some skim milk added and sliced bananas.

Cilantro Jalapeño Hummus – ADDICTED.

Pasta with Creamy Zucchini Sauce – Six ingredients, super simple, but delicious.  This would be perfect for late summer zucchini abundance.  I’m going to try to sneak this one on the Misses…

Inside-Out Chicken Pot Pie

Inside-Out Chicken Pot Pies – Made these for the Misses and they liked.  I LOVED the idea of draping refrigerated biscuit dough to form the “bowls” – this would be great for other soups or chilis!

Kiwi and Spinach Smoothie2

Kiwi and Spinach Smoothie – Yummy and healthy!

S’mores Bars – Yes, I realize that I posted this back in August last year, but I had a duplicate recipe from a different source that I didn’t realize was a duplicate… ridiculous, I know.

Green Pea Pesto Ravioli –  I love, love, love this recipe.  Stay tuned!

14 cards filed away for a grand total of 27 to date.  Yay me!

Hi there, I’m back with another green smoothie!  This one is a little less complex to assemble, but still delicious!  It’s also a bit sweeter thanks to the apple juice and vanilla yogurt.  In my mind, this makes it a little more breakfasty…

Kiwi and Spinach Smoothie

The recipe makes one generous serving.  The easiest way to work with the kiwi is to cut it in half and then scoop out the insides with a spoon (like an avocado) – super simple.  The flaxseed is optional, but it is so good for you.  And, if you’re worried about the spinach taste, all the other flavors cover it up!  :)

Enjoy!

Kiwi and Spinach Smoothie

Yield:  One serving

1 kiwi, peeled and halved

1 banana, peeled

1/2 cup baby spinach

1/4 cup non-fat vanilla Greek yogurt

1 Tbsp. ground flaxseed

1/4 cup apple juice

8-10 ice cubes

Put all ingredients into a blender and puree until smooth.  Add more ice cubes if necessary until desired thickness is reached.

Source:  Adapted from Dinners, Dishes, and Desserts

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