Hummus in a quesadilla? Wha? But try it, it’s good. The hummus gets a little warm and creamy and melds together with the rest of the toppings. You really can put anything on it you want - this is what i did.

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This was a “i messed up, how do i fix this?” recipe.

I had roasted some butternut squash for dinner, but the curry powder I put on it had too much cumin and too much cayenne. It wasn’t too bad, but there was a bitterness that hit you in the back of the mouth after a few seconds. I had originally planned to add some boiled/pureed potatoes to it, and then thin it down with cream and/or chicken broth until it gets soupy for a curried vegetable soup - but I saw some chickpeas in the pantry so I thought I’d try something different. Obviously if you were making this from scratch, you could just roast the squash and add it into your chickpea puree.

This recipe is approximate. Some people like more or less tahina, lemon juice, garlic, etc. I actually wish I had put a liiiitle less chickpeas so I could taste the squash more, but oh well. It was still good.

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This is so easy - I really was surprised. I let this cook in the oven while I was running around finishing dinner, getting ready, and cleaning up before some friends came over for dinner. It comes out tasting like a creamy caramel.

Dulce de Leche
Recipe from David Lebovitz’s site

Ingredients and materials
- Pie plate
- Larger roasting pan that pie plate will fit into
- Can of sweetened condensed milk (not evaporated)
- Hot water

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Isn’t it cute?

Yes, you read correctly. This quick and easy appetizer was my husband’s idea. The man who lived on Ramen noodles for years. He can’t cook, but he knows what’s good to eat…..at least now.

We invited some friends over for tea yesterday and I was asking him what I could do with shrimp as a quick little bite. I said that usually people wrapped shrimp in bacon and grilled it, but we weren’t going to use pork, obviously. So I said - what about wrapping it in zuchinni or something?

“Ooh…ooh..” he said. “What about making it like sushi and putting pickled ginger and wasabi on it.” Wow. I was impressed.

So here we go - an incredibly easy appetizer that looks beautiful and tastes great.

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