Sunday, September 26, 2010

Sunday’s G.D.O. {Girls Day Off}…
Contrary to the typical Guys Sacred Sunday Football {meaning: NFL} which guys gather to empty their kegs, couch and watch football, we are making our own sanctuary. While the boys are drinking beer and getting their hands dirty while munching on nachos and salsa, it hasn’t been written that Sunday could be Sunday’s GDO {Girls Day Off}. Am I Wrong? Which of you likes to put on a football shirt yelling, screaming, devoting their team and making this a passion?   If you ask me…I don’t. {Sorry guys!} To be precisely, lets get our own train moving girls and let those couch potatoes be!

You can take my itinerary as a guideline:

Believe it or not I take my Sunday VERY seriously. After waking up {knowing that this is his NFL also known for us as National Female Lonely day} I make myself an awesome morning breakfast consisting of fruits and grains {a must for us girls} and a beautiful poached egg. A bubble bath is in order. Then, its all about my hands and feet. A manicure and pedicure is next, but not without the company of my friends who have the same needs. Let’s empathize that a Sunday is the day before work and we MUST make the best out of it. Lets call the girls! They can be your best friends or they may not, but they are passing through the same situations, National Female Lonely Day!

In regard of the past mentioned, I feel the need to create a couple of recipes to maintain their palates in over drive. What kind of a host would I be if every girls {who feel exactly like me} won't find a way to take their minds off their men for just once. Remember, sometimes it’s all about us…why? Because we girls deserve it…Join me for a GDO {Girls Day Off}… I’m sure that you all understand that these recipes will make us travel in time and make us forget what the whole week is all about.

Well, our first course is an Antipasti or also known as my White Bean extravaganza!

An alternative to the regular Hummus:
4 Pita Breads
½ a cup of Olive Oil
1 ½ tspn salt {plus more to taste}
1 ¼ tspn freshly ground black pepper (plus more to taste}
1 can cannellini beans, drained and rinsed
¼ cup fresh parsley leaves
2 tbp fresh lemon juice
1 garlic clove

1.    Preheat oven to 400 degrees F.
2.    Cut each pita half into 8 wedges
3.   Arrange the pita wedges evenly over a large baking sheet
4.   Brush the pita wedges with 2 tablespoons of the oil, then sprinkle 1the salt and pepper
5.    Bake for 8 min, then turn the pita wedges over and bake until they are crisp and golden, about 8 min longer
6.   Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
7.   Pulse on and off until the mixture is coarsely chopped
8.   With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy.
9.   Season the puree with more salt and pepper to taste
10.    Transfer the puree to a small bowl and serve the pita toasts warm or at room temp alongside.

{The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.}


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