Black eyed pea hummus and thyme flat bread

I made this for a couple of friends that came over a couple of weekends ago – been meaning to post it. I made a hummus with black eyed peas and a flat bread with bits of fresh thyme from the garden.


In a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up.
I served the flatbread in a basket with cloth to keep it fresh till guests arrived.
I soaked these for about six hours prior to cooking. This makes them a bit less gassy if you know what I mean.
  • Two cups of cooked peas
  • 1/4 cup processed sesame seeds
  • juice from a lemon
  • 3 cloves of garlic
  • salt to taste
  • a few sprigs of fresh thyme
  • 3 tablespoons olive oil
Caroline visiting and cooling off with Arlo.

Caroline visiting and cooling off with Arlo.


Sail Mix

sail mix

It’s snowing again today… what the heck, ENOUGH WITH THE SNOW ALREADY! It’s suppose to be Spring! The last of the cold weather feels like the remaining miles of a marathon. I deserve a T-shirt  that says “I SURVIVED 12 WINTERS ABOARD” or something like that, who knows.. I’ve lost count.

sail mix

I’m not sure how this will go over with your sugar-free detox but this is a snack mix I’ve been making for a while now. It’s basically a knock off of a ‘Ginger Zinger’ trail mix I like that goes for $6 a (1.25 cup) bag. If you do get a sweet tooth craving, dried fruit is a decent option. I found Aldi’s to be the cheapest supplier of nuts around. I get a bag of walnuts (or cashews), roasted almonds, mixed berries and raisins. From Trader Joes I get the specialty items: uncrystalized candied ginger and hazelnuts. Then I make a big batch and portion them into 1/4 cup snack bags, or else its way easy to over indulge. Makes for a good snack on the go to help keep from getting famished.

  • 1/2 cup of oven roasted unsalted Almonds
  • 1/2 cup of dry roasted unsalted Hazelnuts
  • 1/2 cup of shelled Walnut halves
  • 1/2 cup of Mixed Dried Berries (cranberries, blueberries and cherries)
  • 1/4  cup of Raisins
  • 1/4 cup of chopped of Candied Ginger

Jumble it all up, makes 10 servings. With all the leftover bagged nuts and berries you can make it several times over again.

summer sailing

Sail On Silver!

Ham & Cheese Crescents

Wow Lori, those pasta dishes look super comforting and satisfying. I will have to try replicating some of these dishes for you when I visit and your recuperating with the baby.


Here’s a simple lunchtime snack I made with ingredients I had on hand the other day while Chris was working on fixing the finicky boat heater and had tools spread out in close quarters. I made this with minimum fuss and it warmed the boat up with the oven baking.


Turn on the oven and pop open a roll of crescent rolls and unroll the dough. It’s an easy dough to keep on hand and can be stuffed with any type of filling  you can imagine. Breakfast crescents could be ham or bacon, egg and cheese. I’ve made empanadas with them before using ground turkey, olives and spices that were bomb. I’ll have to do those again…

In a bowl I mixed together two mustards, one a zesty honey mustard and the other a dijon mustard, with a spoonful of horseradish. I spread the condiment mixture on the triangles and topped them with sliced precooked Honey Ham and cheddar cheese.

Rolled them up from the wide end of the triangle to the pointy end as tidy as I could and placed them on a foil lined baking tray for easy clean up. They were ready in 15 minutes. I smelled when they were done as the tops began to crisp and saved them just in time.

As they cooled Chris asked if it was OK eat em or were they for photo ops only haha. Good thing I took a photo of them cause they didn’t last long!

Zucchini Egg Mmmuffins

Waking up to these little breakfast treats I made last night!

Peel and grate 2 zucchini and place in a strainer with a 1/2 tsp of salt. Adding salt to any vegetable will draw out the water from it. Leave it to sit for 30 min. to an hour, then press to squeeze excess water out of grated zucchini.

In a bowl scramble 4 eggs with a 1/4 tsp of dried thyme, a pinch of red pepper flakes and fresh grated black pepper. Add 1/4 cup of pancake mix, grated zucchini, and 1 Tbsp of grated Romano or Parmesan to egg batter. I also added some cubed ham seasoned with cloves I had, but add any other fillings you like. Fill 6 greased muffin tins, top with fresh grated mozzarella (or whatever you have) and bake at 350 for 20 minutes.

This recipe was adapted from Skinny Girl NY Housewife, Bethenny Frankel’s Classic Zucchini Souffle.

Breaded eggplant with roasted peppers

Hey Katt, this is what I had for dinner which is not quite as healthy as your juice, but it hit the spot. Garlic in the pan with light virgin olive oil – a good amount. Slice the eggplant (1/2 inch thick) and dip in egg before tossing them into an Italian seasoned bread crumb mixture with Parmesan. Then toss into pan till golden brown. Before serving, dry them off on a paper towel to remove excess oil. Top with roasted red peppers from the jar (make them on the grill by burning the skins and peeling them off), add a spoonful of tomato sauce on each and who could resist fresh mozzarella cheese? Enjoy!!!

Persian influenced yuca anyone?

I must say Katt’s dehydrating adventures are inspiring me to cook up something both unconventional and portable for brunch, a celebration of the kind of food you can eat while walking, or multi-tasking (which I do a lot of).

I am also excited about my new cook book by Lilia Zaouali entitled: “Medieval Cuisines of the Islamic World” which is filled with amazing artwork and recipes that the ancient Arabs tediously recorded by hand, creating a legacy unique to Persia. I find the dishes combine flavors that still hold up to today’s palate, but for some reason are less commonplace. Some of these flavors include cinnamon, dates and rosewater (my favorite, used as a reduction or as a part of gravy, yum! I’ll have to revisit that.)

A couple of these flavors have worked their way into what I now call Sweet Yuca Patties, an experiment that stemmed from my desire to discover ways to cook yuca root ( or manioc), which I recently picked up from a local market. It is somewhat similar to potato and in traditional South American cuisine is sometimes complimented by sweet citrus flavors.

Typically I make a potato/onion/cheese patty that is savory and dips into sour cream or applesauce. For this dish, I created a sweeter (not too sweet) version of my brunch fav by combining about 1 1/2 cups of finely shredded yuca (which I peeled the bark from first), a scoop of my favorite fig and ginger jam, lime zest, sea salt and a light dash of cinnamon. I browned the patties in extra virgin olive oil and served them up with a dollop of sour cream and spoonful of fig jam.

Artwork and images by Lori Esposito

And so we set sail

Yesterday I was looking on Youtube at videos on recipes for using your left over juice pulp. I came across a video of this dude making a carrot pulp cracker and thought that sounded like a good use for it.

He also said to throw it into your dog’s food, which I did tonight. Not sure what Jazzy dog thought of it, but seeing as how she loves to try and eat the compost I’ll assume she liked the added bulk to her regular dry food.

So it must of been kismet that today while grocery shopping at this cheap discount boxstore, I saw a dehydrator for $14.99, gasp. Then the guy shopping across from me says “I bought one of those, it works really well, I only used it twice though cause it takes up a lot of space – that’s the only thing.” I’m not one for bulky electrical kitchen appliances but I’ll keep it in Boyfriend Land and can always sell it at the flea market when done with it.


I figured it’s worth a try for things like sweet potato chips (which I just attempted making in the oven this week but they didn’t crisp up properly), banana chips, giving the pulp cracker recipe a try and zucchini chips which also coincidentally came up today’s The Nourishing Gourmet’s blog post. Alright, I can take a hint.

Part of me is skeptical, why would I want to dehydrate a perfectly sweetened, peak of ripeness mango but I held off devouring it completely while slicing up gorgeous, juicy, sweet strips of bright orange mango flesh.

All 5 racks full: 2 bananas, 2 apples, a pear and a batch of the veggie pulp crackers made with raw almonds, sauerkraut and spiced with garlic, a hint of nutmeg, tumeric, cumin, ginger, sea salt and pepper. Not sure exactly how long it will take to dry, it suggests somewhere between 8-10 hours.