Work-in-Progress

Yes, I have a literary blog!! In fact, I’ve been writing it since 2007. (Apparently I will never run out of things to say about the writing life.) Yes, this blog should be right here, all fancy and revved up for your pleasure.

Yes, I am lazy about technology.

So, yes, I’m keeping my blog right where it is for now because it’s an easy, simple platform that I’ve been using since 2007 and you know what, I JUST DON’T HAVE IT IN ME TO LEARN A NEW BLOGGING SYSTEM RIGHT NOW! (Yes, I know I’m lazy about technology.)

Anyway, here’s the link to my easy, simple blog:

AN EASY, SIMPLE RECIPE

And here’s an easy, simple recipe for when you don’t feel like cooking but you want to eat something delicious. It’s a forgiving recipe: throw in more peppers if you want, or different peppers (I’ve used Anaheim and I’ve also tossed in a jalapeno or two). Use a smaller package of chicken. Omit the chicken, and it’s vegetarian. Use regular hummus if you don’t like spicy food. Use whole wheat pita to feel healthier. Sometimes—gasp!—I don’t even measure the spices!

Pepper Chicken with Hummus

Serves 4 [and leftovers keep well]

[adapted from Gourmet]

  • 1/3 cup olive oil [I actually use only about ¼ cup]
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon dried oregano, crumbled
  • 1 ½ lb skinless boneless chicken breasts and/or thighs, cut into 2 ½ inch pieces [I’ve never tried thighs]
  • 1 red bell pepper, cut lengthwise into ½ inch-wide strips
  • 1 Italian frying or Cubanelle pepper, cut lengthwise into ½ inch-wide strips [these are light green, longish, and thinnish; my store sometimes calls them Hungarian wax peppers]
  • 1 medium red onion, peeled and cut lengthwise into ½ inch-wide strips
  • 1 8-10 oz container prepared hummus [preferably Sabra spicy]
  • Toasted pita bread [I use wheat; a good brand makes a difference]

Directions:

  1. Preheat broiler.  Line a large, shallow baking pan with foil. [I use a very large, rimmed cookie sheet, and I spray the foil with Pam.]
  2. Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables.  Arrange in baking pan without crowding and broil 4-6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes.
  3. Divide hummus among plates and top with chicken and vegetables.

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