Odds and Ends

1) Did you know an American billion and a British billion are different: it's 1,000,000,000 in the States, but 1,000,000,000,000 across the pond. Weird, eh?

2) The blog is two years old... well, as of January 29. 371 posts means that I'm definitely not a daily blogger (even counting weekends off), but I hope you've enjoyed our little home here on the web as much as I have.

3) I have a working blender again! The base needed replacement, but while we were baseless the sealing ring went missing. There were a few botched attempts at ordering the right ring, during which eighteen months passed. Eighteen months without the bounty of smoothies! Without the comfort of blended soups! Without delicious, fresh salsa! Without smooth and creamy hummus!

There was literal dancing for joy as the first smoothie was prepared in our good-as-new magic machine. Oh, how I have missed that whirring kitchen appliance. Here are a few of our very favouritest recipes to share the blender-love with you, my friends.

Pumpkin Smoothie

INGREDIENTS
1 cup cooked (or canned) pumpkin, chilled
1 cup soy milk
1 cup orange juice
1 small sliced banana
2 Tbsp brown sugar (or honey or pure maple syrup)
1 tsp cinnamon

DIRECTIONS
1) Ummmm... dump and blend.


Spiced Sweet Roasted Red Pepper Hummus

INGREDIENTS
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

DIRECTIONS
1) Puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process using long pulses until the mixture is fairly smooth. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2) Sprinkle hummus with the chopped parsley before serving.


Fresh Pea Soup

INGREDIENTS
2 tablespoons (1/4 stick) butter
2 or 3 shallots, finely chopped
2 cups water or broth
3 cups shelled fresh peas (from about 3 pounds garden peas) or thawed frozen peas
3-4 tablespoons whipping cream (optional)
salt and freshly ground black pepper
croutons, to garnish

DIRECTIONS
1) Melt the butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes over a moderate heat, stirring occasionally.
2) Add 2 cups water and the peas, and season with salt and pepper. Cover and simmer for 12 minutes for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally.
3) When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
4) Strain the soup into the saucepan or casserole, stir in the cream, if using, and heat through without boiling. Season with salt and pepper and serve hot, garnished with croutons.