Edamame Hummus and Pea Shoots Wrap

My new favorite quick meal.

Edamame Hummus and Pea Shoots Wrap

1 whole wheat tortilla wrap
3-4 tbsp edamame hummus
1/4 yellow bell pepper, thinly sliced
3 inches cucumber, halved lengthwise and then thinly sliced lengthwise
1 c pea shoots
3 slices sharp cheddar

Heat tortilla wrap for 10 seconds in the microwave.
Spread hummus down the middle 1/3 of the wrap.
Layer pepper, cucumber, pea shoots and cheddar on top.
Fold over each side.
Eat.

Summer Salad with Oregano

Here's another transfer recipe to enjoy on a hot day.

1 red bell pepper, washed and dried
4 tomatillos, husked, washed and dried
1 can white beans
1 cucumber, washed and dried
2 tomatoes, washed and dried
4 tbsp sliced green onion
4 tbsp minced fresh oregano
3 tbsp olive oil
2 tbsp rice vinegar (unseasoned)
sea salt to taste

Put oven rack in the top position and turn oven to broil. Put bell pepper and tomatillos on the top rack and broil, turning as they turn brown. The tomatillos only need to be roasted on the top and bottom, so they will be done before the bell pepper. Once browned, remove and put in a bowl of water with ice before chopping.

While the pepper and tomatillos are in the oven, drain and rinse the white beans. Let drain. Chop the cucumber and tomatoes into 1/4 inch cubes. Place in a large mixing bowl and add beans, green onion, oregano, oil, and vinegar.

When tomatillos are cool, remove the core, chop and add to the mixing bowl. When pepper is cool, peel off the skin, remove the seeds, chop and add to the mixing bowl. Stir, then add salt to taste. Chill 1/2 hour before serving.

Herbed Tomato and Cucumber Salad

So, my farmer's market has these wonderful yellow cucumbers, I can't remember if they're called lemon cucumbers or if the description just mentioned lemon, but they are absolutely delicious. Way better than your average cucumber and smaller, about half the length. I made this salad with them (nothing too original, but tasty):

Herbed Tomato and Cucumber Salad

1 yellow cucumber, halved lengthwise and sliced thin
1 tomato, cored and chopped
1 tbsp minced fresh basil
1 tsp fresh thyme leaves
juice from 1/2 a lime
1 tsp olive oil
salt and pepper to taste

Toss all ingredients together and let sit, stirring occasionally, for about 10 minutes before serving. (single serving in my book)

But, I get to eat fabulous food at restaurants

I do! I've been eating out entirely too much, but I've discovered some cuisines I want to experiment with a little more. Like the potato and cabbage mash with gravy that I can get at many Irish pubs (I didn't grow up with Irish food, and some of it is very good, so I've discovered.) I've had some very tasty bangers as well. Besides Irish food (I'm surrounded by pubs), I've also had a fair share of Thai food. Mmm, Thai food. I've made some Thai food before (green curry to die for, so much better than a lot of the kinds I had had before). But I've been eating Tom Kha (soup with a coconut base and so much flavor), Pad Thai, curries, and I had this at a small restaurant in the town I'm moving to. It's thinly sliced beef dressed with a chili and lime sauce served with iceberg lettuce, cucumber, fresh green beans, and tomatoes. The cool vegetables nicely contrasted (and calmed) the spice of the beef. I also had fresh rolls (lots of veggies and shrimp wrapped in rice paper and served with a dipping sauce), but ate them before I thought of my camera. Actually, I would have a lot more posts if I thought more about my blog and camera than my stomach.

The Sad Cook

My new company was very generous and set me up with an apartment for the time that I'm in between cities. Unfortunately, that apartment was supplied by someone who obviously cooks absolutely nothing. The knives are dull, the cutting board is glass (glass! ugh! loud and the answer to why the knives are dull), the can opener is broken, I had to buy a spatula, there are no measuring spoons, and (for me) there aren't nearly enough pans and bake ware. It's sad, and it makes for a sad cook who barely cooks. I guess I'm also hindered because I don't have all the staples I would normally have to make a wide variety of foods. But, simplicity also created this salad.


It was based on a Japanese cucumber salad that I had made before, but I added lentils and red bell pepper. It turned out really well. It's been a really long time since I made it, so I'll guess at how much I put in it.

Lentil, Cucumber, Pepper Salad

1 c dry lentils
1 cube vegan "chicken" bouillon
plenty of water
1 cucumber, scrubbed, seeded, and sliced
1 red bell pepper, seeded and sliced
2 tbsp brown rice vinegar
1 tsp honey
1 tbsp olive oil
1/2 tsp cracked red pepper
1 tbsp finely chopped red onion

Put lentils, vegan "chicken" bouillon in a pot and add plenty of water (2-3 cups).
Bring to a boil, turn down the heat and let simmer until tender.
In a bowl, mix together the brown rice vinegar, honey, olive oil, and cracked red pepper.
Add the cucumber, red bell pepper, and red onion.
When the lentils are done, rinse with cold water until cool.
Add lentils to the rest of the salad.
Let sit for at least 1/2 an hour before serving.