You know when you wake up from a nap, and it feels so good to stretch out?
Henry knows all about that. I call this The Morning Dance of the Cat:
It took me a little while to wake up this morning, too, but once I got my butt in gear, had a piece of peanut butter and banana toast, and drank my tea, I headed off to the gym. Try not to be too impressed, but I ran 2.6 miles–quite an accomplishment for a real running-hater like myself.
Though I have to clarify–I hate the actual running, but it feels so good after. That’s why I keep doing it.
Anyway, once I got home, I had some lunchtime inspiration from my CSA box (no picture this week, sorry!) and the giant tub of hummus (best batch yet) that I made yesterday. Sungold cherry tomatoes + hummus + herbs from the garden + flatbread = lunch.
Quick Norwegian Flatbread (from Bernard Clayton’s New Complete Book of Breads)
- 1 1/2 C rye flour
- 1 1/2 C whole-wheat flour
- 1 T brown sugar
- 2 t baking powder
- 1 t baking soda
- 1 t salt
- 1 egg, room temperature
- 1/4 C butter, melted
- 1 C buttermilk
Preheat the oven to 425 degrees. While you are getting the ingredients ready, I’ll give you two short cuts that I used today. One, to bring an egg rapidly to room temperature, let it sit in a cup of hot water for a minute. Two, if you don’t have buttermilk, just combine some milk and a little lemon juice for a quick fix.
Combine the egg and buttermilk in the mixer. Add the melted butter and mix again to combine. In a separate bowl, combine the remaining dry ingredients and pour them into the liquid, mixing until a dough forms. Knead with the dough hook for a few minutes until smooth, adding pinches of flour if necessary to make the dough pull away from the bowl.
Divide the dough into two pieces on a floured countertop, and roll out with a rolling pin until about 1/4 to 1/2 inch thick. Traditionally, this is rolled into a circle, but I went with a more rectangular shape just ’cause it’s easier. Transfer on a greased baking sheet and bake in the oven on the medium rack until browned on the bottom and lightly golden on top, about 15-2o minutes.
This was so delicious as is. If you want to toss together a quick bread for dipping in soups, eating with hummus, or with jam and butter, this is a great choice. So soft and the subtle rye taste is irresistible.
But I needed lunch. I set one flatbread aside (in a ziplock bag), and got to work on the other.
I spread a nice layer of hummus over the top of the remaining flatbread, then sprinkled it with some lemon thyme from my herb garden. I sliced a handful of cherry tomatoes, placing them cut-side up on top of the hummus, and sprinkled the whole thing with a bit of salt and pepper. Just a few minutes under the broiler and voila! Lunch is served.
Next time I’d spread the hummus all the way to the edges to keep them from browning too rapidly…and because hummus is just delicious.
These tomatoes from my CSA box are also super sweet–I can’t resist eating them whole, which is quite unusual for me, since I was never a big tomato fan.
In fact, as a child I threw up when my parents made me eat one, and they stopped making me try after that. My feelings for raw tomatoes are definitely improving this year–but they are even better cooked. On flatbread. With hummus.
What else came in our CSA box this week? Well, the size of the box is a little small this week, thanks to Miss Irene, but we still got some good stuff:
- 2 acorn squashes (yes!!!!)
- 1 pint of Sungold cherry tomatoes (that you’ve seen here today)
- Red beets and their greens
- Baby leeks
- Bunch of cilantro
- Several big red tomatoes
- 1 bag of green beans
Though it was a slightly smaller box, it was full of all of my favorite veggies, so I’m pretty excited to have our kitchen restocked. I’m still trying to plan something to do with the cilantro (Fritz is not a fan), but most of it will likely have to be frozen.
Have a good weekend!