This week my oldest started her first season of outdoor soccer, so now I can say that I am a soccer mom, a label I have tried studiously to avoid. I would like to point out that I do not drive a mini-van, nor do I live in the suburbs (since Medicine Hat doesn't have suburbs, unless you count Dunmore and Redcliff).
The soccer schedule is going to force me to use my crockpot a lot more. I have a couple of slow cooker recipe books, but haven't used them that much. I guess I will have to dig them out of a box and go through them to see what my family will eat.
I realized that I haven't posted a recipe in a long time, so here is a healthy and delicious snack, something good to serve before you head out the door to soccer practice. This recipe has evolved over the years to suit the tastes of our family, feel free to make changes!
1 large can of chickpeas, drained and rinsed (19 fl. oz)
2 cloves of garlic
1/4 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. tahini
1 tsp salt
1/2 tsp ground cumin
1/4 tsp paprika
dried or fresh chopped parsley to taste
1 roasted red pepper - wash, remove stem, slice in half and remove ribs & seeds. Lay flesh side down on a baking pan on the top rack of your oven. Broil until skin is blackened. Cover with saran wrap or place in a paper bag so that steam will loosen the skin. Remove all the skin.
Combine all ingredients in a food processor and blend until smooth. Add water as needed until it has reached your desired consistency. Serve with pita wedges and veggie sticks.