playing in the kitchen -- is there anything better?

October 19, 2007

So I'm sitting around and I want to make myself a dip. I love hummus but I have

a heart

condition and tahini is not a low-fat food, so today I figured I would do

something with a

non- fat yougurt. First I defrosted a package of chopped broccoli. Then I

scooped out

about a cup of yogurt into a bowl (okay, maybe it was more like 1 1/2 cups).

When the

broccoli cooled off I tossed it into the yogurt. Next, I chopped up a few

scallions and

tossed then into the yogurt mixture, and then chopped up a cubano pepper and

tossed

that in -- I think it's called a cubano pepper -- it's a sweet pepper with more

of a bite than

the ordinary green pepper; you can use a plain green pepper -- hey, you can use

a red

pepper, if you're in a red pepper mood. (If I had some parsley in the frig I

would have used

that too, but I didn't.) Well, that's a good start: yogurt, scallions, green

pepper, chopped

broccoli.

So now I got to season it. Okay. Salt, pepper, red pepper flakes -- that's a

start. I decided

it needed some cumin, a few healthy pinches. Great. At that point I need to run

a few

errands. I put my proud dip into the refrigerator and leave it to mature.

When I got back in a few hours, I tasted it. Not bad. But I still felt

adventurous. Is there

something else I shoud add, is there something else my dish is crying-out for. I

looked in

the refrigerator and you know what I found there? A jar of pickled jalapeno

eggs. Yes!

Pickled jalapeno eggs. I chopped one up and stirred it into the dish. I tasted

it. It sure has

a bite now. I think to myself: maybe I can mellow it a bit. I know: I have a

bottle of

pomegranate molasses in the frig. I open it up and pour just a little bit into

my dish,