Pepper, Ham and Onion Manchego Egg Bake

Preheat your oven to 350° In a big, well buttered or oiled baking pan, put the following chopped-sliced ingredients you've sautéed for 5 minutes:

3 mini peppers + 1 green bell pepper

1 lg. onion

2-3 big garlic cloves

Add 6oz. smoked ham cut in small pieces or some cooked, crumbled bacon.

In a large bowl combine the egg mixture:

1 dozen large, pasture raised eggs

6oz. sour cream

3/4c chopped sun dried tomatoes in EVOO 

1/2T - 1T crushed Italian Sofrito seasoning

1/2c corn flour 

1-1/2t baking powder

Whisk these together until everything is well combined. Pour this over the vegetables in the pan, then top with cheese.

8oz. Manchego (sheep's milk) cheese - cut in small cubes

Bake 25-30 minutes, until browning at the edges, the egg are set and the cheese has melted. Cool 15 minutes before cutting into squares. Serve with fresh fruit, toast, crackers or just as is. This makes a lot, but you can also freeze any leftovers. . .Lin

An Interesting Hummus Adventure. . .

I bought this can of hummus on a whim. Garbanzos grown, processed and packaged in Jordan, that I found on a Foodie Trip, with my daughter, to an International Market in the Twin Cities. 

Canned hummus, hmmm. Could be good, or not, who knew. A trip like that, for me, becomes the proverbial kid-in-a-candy-store adventure. I go in, 'needing' very little, but always come home with some amazing new things to try, never-to-be-seen in a conventional American grocery store.

The texture of this, right out of the can, reminds me of Chicago cheesecake or a heavy custard. It tasted mild and nutty, very whipped and smooth. 

I added some finely chopped sun dried tomatoes, jarred in olive oil, a couple tablespoons of extra oil from the jar, 1 BIG clove of minced garlic, a sprinkle of garlic salt and some fresh ground black pepper. 

I had it first with crackers and Kalamata olives. Next with cucumber sticks and it was just okay. The beans had somehow absorbed all the heat, spice and flavor of everything I added to it.

After that, I added a couple chopped green onions and more garlic for texture and flavor. It was much better. I had that with tiny stalks of a celery heart but woofed it down before think to take a photo.

There's still some left and it would be great spread on bread or a wrap for a sandwich! 

Hummus truly is the food equivalent of a 'blank canvas.' 

When we go back, I'll definitely buy this again. . .Lin

Sun-Dried Tomato—Avocado Dressing

1 very ripe avocado

3/4c real mayonnaise 

2-3T Balsamic vinegar

2-3T finely chopped sun dried tomatoes

1-2T oil from the tomatoes

fresh ground sea salt and pepper

2-3T water - as needed

Mash the avocado in a flat bowl, stir in the remaining ingredients and pour over a tossed salad.  Makes enough for 2 big salads. . .Lin