I was browsing the internet to find drink inspirations and stumbled on this article “Let’s Get Drinks” on The New Yorker and I was laughing so hard. When I finished reading the article it brought me some sadness to recognize myself in this situation years ago and also recognize some of my friends and family members. At the same time, reading this article brought me a sensation of lightness because I’ve been more and more direct and honest regarding my feeling and priorities to people who are somehow connected to me. I used to give so many excuses not to go out with people not because I don’t like them but because I had something else to do. Nowadays, when someone invites me to go out I tell the person right away “yes, when?” or “no, I can’t go”. I feel that Facebook, Instagram and many other social media outlets took away the “unknown”, the things we used to talk to some people about who were not close and I think that’s what has been happening with most of the people I know. Most of the time I feel that I learn everything through Facebook and sometimes more that I wanted to know. With my best friends and family that are very close to me things are different, but I still fight against the excuse of a busy life. Do you feel the same? Do you feel that there’s nothing interesting anymore because you know everything from Facebook’s page?
Here is our recipe for today!! This is a perfect combination of slices of spicy bread with a smoky vegetarian green lentil spread.
Green Lentil Hummus
2 carrots, small dice
1 red onion, small dice
2 celery, small dice
2-3 T. minced garlic
1-2 tsp. red pepper flakes
1 cinnamon stick
1 c. plus cilantro (with stems)
2 c. green lentils
1 1/2 T. fresh rosemary, minced
1/2 gallon water
kosher salt and pepper
In a medium saucepan, saute carrots, onion, celery, garlic, pepper flakes, cinnamon and cilantro. Add lentils and rosemary. Saute, add water and simmer until lentils are very soft and falling apart. Drain liquid very well. Put mixture into a food processor (you’ll probably have to do it in batches) and put 1 T. tahini into each batch. Process until smooth and season well. When serving, drizzle with a little olive oil and serve with spicy cheese bread.
Spicy Cheese Bread
This is a basic pizza dough recipe, but we love to use it to make “bread” for dips, sauces, etc. Feel free to use it to make your favorite pizza!
1 1/2 t. instant yeast or bread machine yeast
1 t. sugar
1 pint lukewarm water (65 degrees)
2 t. salt
5 c. bread flour
2 c. semolina flour
fine sea salt
Place pizza stone on bottom rack of oven and preheat to 450F.
In a kitchenaid mixer with dough hook, combine water, yeast and sugar. Mix on low for 4 minutes until dissolved.
Add both flours and salt and mix on low for 7 minutes.
Let dough rest for 15 minutes.
Divide into 4 portions and form into equal size balls. Whatever you don’t want to use, oil lightly and place in ziplock bag and place into freezer. If using next day, oil dough ball lightly and place in refrigerator, covered well with plastic. (If frozen, defrost in the refrigerator overnight.) Let dough sit at room temp for 30-60 minutes before using.
If using right away, lightly flour dough and begin to pull and shape into oval, circle or square…your choosing. Place some semolina flour underneath the dough. Brush the dough liberally with olive oil and sprinkle with Parmesan and chili flakes, the amount to your liking. Sprinkle with 1 tsp. of fine sea salt.
Place dough onto preheated pizza stone and bake for 10-12 minutes until bubbly and crisp around the edges. Slice and serve with lentil hummus.
Beijos e Tchau!
Ludmilla and Marilyn Chudda