One of the challenges I face in every house we have lived in has been having a place to craft and having a room to use for guests when more than two people come to visit at one time. We’ve always had a home with two guest bedrooms, but one of those bedrooms has always been full of a computer desk, sewing machine, craft cubbies, book shelves, etc. Usually squeezed in around the sides of a double bed. Too much stuff in too little space.
My dream has always been to have a studio/craft space, but my reality has been that we can only afford so much space and so far that extra room hasn’t been an option. Most of the time, the guest rooms are unused, so it seemed like a waste to try to have two bedrooms for guests that made about 1/3 of the house rarely used space. Our family is pretty spread out across the U.S. and the cost of travel keeps us from getting together as often as we would like. So we decided, after we retired, to make one bedroom into an office and craft room we could both use, but to try to figure out a way to do it so we could make room for a bed if needed. That led to lots of Pinteresting, but I think we have figured it out.
Our summers here are generally so cool that we don’t miss air conditioning all that much. We practice passive cooling to the extent we can in a house that has no specific passive heating or cooling features designed in to it. One thing we do is to cook out on the grill as much as possible in warm weather rather than firing up the stove and adding heat to the house. Consequently we are always experimenting with recipes on the grill.
At first our experiments were with various meats and veggies. This summer we added grill mats and a grill sized cookie sheet with sides about an inch high to cook things that might otherwise fall through the grill grate. One of our first experiments was to grill all the veggies for making salsa.
I love hummus and my husband loves bean dip, but he doesn’t like chickpeas. Every time I cook pinto or Anasazi beans, he begs for bean dip, but I want something that is a little more than just dip. After a little experimentation, I came up with a recipe that we both love. It is gluten and dairy free, but always check canned or packed ingredients to be sure they are gluten/dairy free.
Anasazi beans are common in the Southwest and are considered an heirloom variety that has been grown here for centuries. I’ve grown them in my garden and they grew much better than other varieties. They are very similar to pinto beans in taste, but when raw have big reddish brown and white spots. They are a little softer than pintos and cook more quickly at this high altitude (6,500 ft).
We eat this as a meal on chips with other toppings to make nachos. We also just scoop it out of a bowl with crackers or chips for a snack. I’ve eaten it on bagels topped with a little smoked salmon and loved it though smoked salmon may be an acquired taste for some people. We spread it on flour tortillas (gluten free or regular) and eat as is or stack on more veggies and/or meat to make a wrap sandwich or soft taco. I like it on crackers with a little dollop of one of my veggie ferments on top. It is also good using something like fresh cucumber slices to scoop it up. Lots of possibilities!
I’ve made it with raw pumpkin seeds but it left little crunchie bits in the hummus. Boiling them for 15 minutes fixed that but if you don’t mind little crunchies, you can skip the boiling or soaking.
I've also made it with black beans and it was equally good, though I would drain and rinse them before adding to the food processor. I have not yet tried it with white beans, but I'm sure that is in the future.
Let me know in the comments if you try it or try variations of it. Enjoy!!
Anasazi Bean Hummus
I still work full time and I carry my lunch from home every day. Of the 15 people in my office, only two or three of us carry lunch from home. The rest race off to a fast food joint somewhere down the road, then race back and gulp down their food in the 15 or 20 minutes they have left of their lunch hour. Which I don’t get at all.
I bring a book, listen to music or a podcast, and relax for an hour for my lunch. It is a nice break in a hectic day. If others are in the lunch room, we chat for an hour or so. People often say, “I should start doing that too.” But they never do.
We love almost all the food we’ve experienced while living here in New Mexico. One of our favorites is Posole Verde. It is made with chicken, tomatillos, hominy and peppers. However, I’ve been trying to incorporate more vegetarian meals into our diet so I decided to make a vegan version of our favorite posole. I am trying to incorporate more veggies and less meat, especially for my meat and potatoes hubby. I also make everything gluten and dairy free because of my diet restrictions.
I made the first batch a few days ago and when I had him taste it to see if I needed to add anything, he said “Just a bowl”. It was so good I thought I would share the recipe here.
I was diagnosed with Celiac Disease in 1982 and have been gluten free ever since. I went dairy free two years ago. I share recipes, DIY projects and crafts, gardening tips, life philosophies and thoughts on this blog. This is just my story. In no way should it be taken as medical advice because every individual is different. There are also a few affiliate links for products I use and recommend. I make a tiny amount of money if you buy something and it in no way changes the price you pay.
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