So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week four we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Hummus Tomato Salad, Pinwheels, and Triple Berry Salad.
I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course as we used an old Chicken Salad recipe, the next is sides.
This recipe comes from Plum Deluxe. I choose it as most of the food we have been eating has been heavy and I wanted something lighter.
1 Tablespoon of White Wine Vinegar
2 Tablespoons of Extra Virgin Olive Oil
1 Clove of Garlic, Peeled and Finely Minced
1/4 Teaspoon Salt
Ground Black Pepper
2-3 Large Ripe Tomatoes
1-2 Cups of Hummus
In a small bowl, whisk together vinegar, olive oil, garlic, salt, and pepper until emulsified. Set aside.
Cut tomatoes into thick slices and arrange 3 per plate.
Top each tomato slice with a tablespoon of hummus.
Drizzle with salad dressing and serve immediately.
These were delicious. I had so many extra though, as I had made too much, and ended up using the rest to make a spaghetti sauce. A great recipe, that I know I will make again.
So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!
It was delicious and easy, so I felt I should share. It originally comes from delish.com
1 Envelope of Active Dry Yeast
1 Tbsp of Sugar
1.5 Cups of Lukewarm Water
3.5 Cups of Flour
2 Tbsp of Extra-Virgin Olive Oil
1 Tsp of Salt
Line a crock-pot with parchment paper.
In a large bowl, combine yeast and sugar.
Add water and stir until combined.
Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
Roll dough into a ball, then place in a slow cooker.
Cook on high until golden brown and cooked through, about 2 hrs.
Carefully remove bread from slow cooker.
To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
Let cool for 20 mins and serve warm or at room temp.