This weekend

August 6, 2013

I’ve been feeling pretty bummy lately, so this weekend I made a concentrated effort to let myself enjoy things and to do things that I know make me happy to help move that along.   It was a low key weekend, as far as weekends go – but it was a productive one and a fun one.   We ran errands, did some projects around the house, went for a Chinese food dinner date, had some simple summertime good eats and…

drill

played with power tools.

On Sunday we hosted my in laws for an impromptu afternoon hangout.  They brought steamed shrimp, corn on the cob and greek salad fixings, so B and I supplied the pre dinner munchies:

veggie tray

dip tray

Since it was going to be a relatively lite dinner, I opted for some sliced baguette with homemade bruschetta and herbed olive oil, with some cut veggies and homemade hummus (for us) and veggie dip (for them).  Served alongside some grapes, crackers and olives, it was delish.    Its been a recent goal of ours to rely less and less on prepackaged foods, so I love making our own dips and spreads like this when we’re able to, its nice to know what goes into our food and usually ends up being cheaper and tastes better too!

tempeh

I also did a simple marinated tempeh with olive oil, lemon juice and cracked pepper to grill up for dinner while everyone else enjoyed the shrimp!  Simple and delicious, the epitome of summer time meals for us.  A ton of food, but we never really felt like we had eaten too much.

rice salad

This weekend I also whipped together this easy rice salad when we couldn’t figure out what to eat on Friday night.  Neither of us were feeling anything too heavy and I had veggies to use up, but neither of us wanted to snack the whole night either.  So I threw together some brown rice, chopped up the last of the red onion and cucumber, tossed it with some leftover chickpeas, fresh mint from our planter, LOTS of lemon juice and pepper.  It was simple, refreshing and lite.  Another perfect summer time meal.  The great thing about this salad, is that it made enough for leftovers and keeps pretty well in the fridge, so I’ve been throwing it on my salads for lunches too.

Hope everyone else is enjoying their summer time flavors as much as we are! Clearly, I have a thing for fresh veggies and lemon juice this year…

xo

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4 Responses to “This weekend”

  1. Dominick S. Says:

    What do you use to make your hummus? Equipment and ingredients?

    • krhtoday Says:

      Its super easy – for basic hummus I just use chickpeas, tahini, olive oil, lemon juice and salt. But I love to throw in things like sun dried tomatoes or roasted garlic (raw garlic will get too spicy). I just throw the ingredients into my food processor and whir it together for about 10 minutes to get it super smooth (its an older processor). I’ve read that making it in a blender also works well – but i’ve never tried it. Its surprisingly easy, but so much cheaper than buying it!


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