My head is swimming, my nose is running, and there are nails in the back of my throat.
Ick, ick and ick.
Consequently, I've been using 'The Backyardigans' as babysitters for the last few days.
So unfortunately, the only thing taking residence in my brain is '' We've got the whole wide world in our yard to explore. Now it's time for us to have a snack, meet you next time when your back with your friends the Backyardigans....''
That being said, I'm going to have a snack.
The jalapeños in this are going to burn out my cold and the garlic is going to boost my immunity.
And then I'm going to bed.
Slightly adapted from: How Sweet It Is
Makes: about 1½ cups
1 brick of feta cheese (8oz)
2 whole jalapenos
3 tbsp olive oil + 1 tsp
1 small bulb garlic
juice of half a lemon
zest of half a lemon
salt and pepper
1. Chop the top off the garlic bulb and drizzle it with the teaspoon of olive oil. Wrap it in foil and roast for 25 - 30 minutes or until golden. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Roast the in the oven until charred, about 15 - 20 minutes, rotating at least once. Remove both from the oven and let cool.
2. Once jalapenos are cooled, remove the skin, cut in half and discard the seeds and ribs. Finely chop. (Don't touch your eyes!)
3. In a medium bowl, crumble the feta. Add chopped jalapenos, lemon zest and juiced. Squeeze roasted garlic out of bulb and directly into the feta. Add the 3 tbsp of olive oil and mash with a fork. Season with salt and pepper to your liking. The feta will be a bit ''wet'', sort of cross between a dip and spread. Serve with pita chips, bread or spread on a sandwich. Keeps for about 1 week.
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