music and food
Day 16 of the 30 day challenge is to give my opinion on mainstream music. I am not really sure what to say here…um…I like it. haha! I know some people say that modern music isn’t like the classics but I think any creative talent deserved to be celebrated. I mean have you ever tried to rap? That is talent. I think sometimes modern-day artists rely too heavily on synthesizing their voice (not sure how to explain that but think Brittney Spears) but they can still sing a hell of a lot better than me. I am not a big fan of using profanity when singing but I control what I listen to so if I don’t like it; I don’t listen. I think it is important to police the music you let your children listen to especially at young and impressionable ages. I think music can be a powerful form of expression and who am I to say what is and what is not good. You know? What one person thinks is horrible one person might find powerful and life changing. That’s what makes the world go round.
Speaking of modern-day music…has anyone seen The Voice? Holy cow…that show is awesome! Keith and I saw the premiere last week and were instantly hooked!! And Javier Colon is amazing…like “I want him to sing me to sleep every night” amazing. Check it out…it comes on tonight after The Biggest Loser on NBC.
Okay switching gears really quickly here but I need to share a recipe with you. Speaking of life changing…this recipe is balls to the wall awesome! I was craving hummus this weekend but I was happily lazing in PJ’s and did not want to go buy any so I figured why not make it. I didn’t have any chickpeas but I did have chickpea flour and the powers of google (seriously how did people live without the internet before??) I found a hummus recipe on Bob Red Mill’s website. Score!
Roasted Red Pepper Hummus adapted from Bob Red Mill’s recipe
3/4 cup Garbanzo bean flour
2 1/2 cups water
2-3 cloves garlic, minced
1/4 cup tahini
1/4 cup lemon juice
1/4 cup chicken broth (can use vegetable but I only had chicken broth on hand)
1 tsp cumin
salt and pepper, to taste
2 Tbsp olive oil
1/2 jar roasted red peppers (packed in water)
Bring water to a boil over medium heat. Whisk the garbanzo bean flour into boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
In the bowl of the food processor, puree the garbanzo mixture, roasted red pepper, garlic, broth, tahini and lemon juice until smooth. Then add cumin, salt, pepper and slowly pour the olive oil through the feed tube of the processor.
Cover and let sit at least one hour at room temperature. Mixture will seem runny but it will thicken to a perfect consistency…don’t freak out. Store in the refrigerator and go to town! haha…we’re on our second batch in less than a week! haha!