Let’s call this lunch in a hurry.
If you could see my house right now, you’d probably cry.
I’ve been enjoying a couple of single-lady days and when that happens I don’t clean up after myself. I make quick, thrown-together meals so I can get back to my Felicity marathon. I peel wine labels off bottles while drinking more wine and imagine making collages even though I’m not crafty. I experiment with glittery eye shadow, debate whether I’m too old for my prized Urban Decay Uzi, and streak my underlashes with hot pink liner just because. I light dozens of candles and blast my Taylor Dayne Pandora station until I’m temporarily sick of Whitney Houston — which, honestly, never really happens.
I feel a little bummed that my husband will be home when The Vow comes out, because if he weren’t I’d take the afternoon off and see it alone with an absurd amount of snacks. I build blanket forts on the couch, read random celebrity bios on Wikipedia, buy a stack of magazines and then eat dip for dinner like I’m on vacation.
Yes, it’s a problem. A very enjoyable one.
Also: I eat a lot of pickles and olives. It’s just a thing.
I need to talk about coconut milk. I’m obsessed. I’ve always loved coconut, but lately we’ve been going through can after can. I usually use only a cup at a time, sometimes less, and end up with half-open cans in the fridge. It’s an easy problem to solve if you’re organized and resourceful — I’m not, so after tossing three cans that went bad last week, I decided to do better.
I want to slather coconut milk on everything and bathe in it, but more importantly I want to eat it. I love it in unexpected places — even in vegetables. It might sound strange: beans, garlic, citrus and coconut milk together? I promise I’m not crazy. I’ve been adding coconut milk to almost everything lately. Just don’t mix it with the pickles and olives unless you want a very strange snack.
This white bean spread is creamy from the coconut milk, caramelized with roasted garlic, and brightened with citrus. It’s perfect spread over a box of crackers for lunch or a light dinner, alongside apple slices, peanut butter, and some cheese. It’s easy, flavorful, and keeps in the fridge for a couple of days — go ahead and make it all yours.
Coconut Milk + Citrus White Bean Spread
Yield:
1 makes about 3/4 cup dip
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Ingredients
- 1 can, (15 oz) cannellini beans, drained and rinsed
- 1 bulb of roasted garlic
- zest of 1 orange
- 2 tablespoons freshly squeezed orange juice
- 1/4-1/3 cup canned light coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Add the drained cannellini beans and roasted garlic to a food processor. Pulse, then process until smooth. Add the orange juice and zest, pulsing to combine, then with the processor running stream in the coconut milk until you reach the desired consistency. Season with salt and pepper, taste, and adjust with more salt or coconut milk if needed. Top with green onions or any garnish you like. Serve immediately or store in the refrigerator for 2–3 days.
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I appreciate you so much!
Done being weird.