Ingredients:
* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3 tablespoons lemon juice (more to taste)
* 1 1/2 - 2 tablespoons tahini
* 2 cloves garlic, crushed (I've done up to 5 if I'm feeling ambitious)
* 1/2 teaspoon salt (makes it rather salty - I think I'll do 1/4 next time)
* 2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. I usually leave chunks, but it can easily be blended until smooth. Add 1/4 cup of liquid from chickpeas.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
03 January 2010
07 December 2009
Lentil stew
1 large onion, diced
2 large carrots, diced
5 cloves of garlic, minced
2 tbs olive oil
1 796 mL/28 oz can diced tomatoes (I do seasoned kind, but go plain for less salt)
2 cups vegetable broth
2 cups dried green lentils, soaked overnight
1/2 tsp salt
Fresh pepper
Dried lentils must be soaked overnight and will produce significantly more than 2 cups of lentils in the end.
Heat oil in the bottom of a large pot. Add onion and carrot and cook until onion softens, then add garlic. Add can of tomatoes (with fluid), bring to a boil. Add lentils and broth, bring to a boil, and then let simmer for an hour or so at a lower temperature. Add salt and pepper to taste.
Sautee a diced veggie sausage (Spicy Italian), add to individual serving. Also good with a small amount of cooked large shell pasta.
Freezes well, but I generally avoid freezing cooked pasta or anything soy. Best to make those fresh each time.
2 large carrots, diced
5 cloves of garlic, minced
2 tbs olive oil
1 796 mL/28 oz can diced tomatoes (I do seasoned kind, but go plain for less salt)
2 cups vegetable broth
2 cups dried green lentils, soaked overnight
1/2 tsp salt
Fresh pepper
Dried lentils must be soaked overnight and will produce significantly more than 2 cups of lentils in the end.
Heat oil in the bottom of a large pot. Add onion and carrot and cook until onion softens, then add garlic. Add can of tomatoes (with fluid), bring to a boil. Add lentils and broth, bring to a boil, and then let simmer for an hour or so at a lower temperature. Add salt and pepper to taste.
Sautee a diced veggie sausage (Spicy Italian), add to individual serving. Also good with a small amount of cooked large shell pasta.
Freezes well, but I generally avoid freezing cooked pasta or anything soy. Best to make those fresh each time.
18 October 2009
Lychee Lightning Cocktail
2 1/2 cups Lychee pop (from President's Choice)
1/2 cup tequila
1/4 cup fresh lime juice
Mix in jug with 3 cups of ice cubs. Serve with (or without) lime wedges, and toss juiced limes in to the jug with the cocktail.
For single servings, I do 1 1/2 shots tequila, juice from half a lime, and fill the rest of the glass with lychee pop (over 2 ice cubes).
1/2 cup tequila
1/4 cup fresh lime juice
Mix in jug with 3 cups of ice cubs. Serve with (or without) lime wedges, and toss juiced limes in to the jug with the cocktail.
For single servings, I do 1 1/2 shots tequila, juice from half a lime, and fill the rest of the glass with lychee pop (over 2 ice cubes).
01 July 2009
Rum Cake
Cake
* 1 cup chopped, toasted pecans or walnuts
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Bacardi dark rum
Glaze
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Bacardi dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
* 1 cup chopped, toasted pecans or walnuts
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Bacardi dark rum
Glaze
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Bacardi dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
18 April 2009
Dad's Banana Muffins
Cream
1 egg
1 cup white sugar (or part brown) (**low-sugar version: 1/2 cup of agave)
½ cup butter /margarine
1 tsp vanilla
Add
2-3 mashed bananas
½ cup sour cream (**low-sugar version: 1/3 cup sour cream)
Nuts (optional)
Mix
1-3/4 cups flour (white or mix with brown)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Add dry ingredients to first mixture, stirring as little as possible.
Bake 20 minutes at 350 degrees (**low-sugar version: 25 minutes at 325 degrees.)
Approx 12 muffins
1 egg
1 cup white sugar (or part brown) (**low-sugar version: 1/2 cup of agave)
½ cup butter /margarine
1 tsp vanilla
Add
2-3 mashed bananas
½ cup sour cream (**low-sugar version: 1/3 cup sour cream)
Nuts (optional)
Mix
1-3/4 cups flour (white or mix with brown)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Add dry ingredients to first mixture, stirring as little as possible.
Bake 20 minutes at 350 degrees (**low-sugar version: 25 minutes at 325 degrees.)
Approx 12 muffins
Chocoholics Cake
1 chocolate cake mix
1 pckge vanilla INSTANT pudding mix
½ cup oil
½ cup water
4 eggs
1 cup sour cream
6 oz chocolate chips
Mix thoroughly all ingredients and fold in chocolate chips
Pour batter into well greased tube pan and bake 50-60 minutes at 350 degrees
Let it cool before turning out of pan.
(if pan is glass, adjust cooking time and temp as per cake mix instructions)
1 pckge vanilla INSTANT pudding mix
½ cup oil
½ cup water
4 eggs
1 cup sour cream
6 oz chocolate chips
Mix thoroughly all ingredients and fold in chocolate chips
Pour batter into well greased tube pan and bake 50-60 minutes at 350 degrees
Let it cool before turning out of pan.
(if pan is glass, adjust cooking time and temp as per cake mix instructions)
07 March 2009
Chocolate-Toffee Cookies
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup ( 1/2 stick) unsalted butter
1 3/4 cups (packed) golden brown sugar
4 large eggs
1 tablespoon vanilla extract
5 (1.4-ounce) chocolate-covered English toffee candy bars (such as Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped
1. Combine the flour, baking powder and salt in a small bowl; whisk to blend.
2. Stir the chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Remove the mixture from the heat and cool to lukewarm. Using an electric mixer, beat the sugar and eggs in a large bowl until thick, about 5 minutes. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture, then the toffee and nuts. Chill the batter until firm, at least 45 minutes and up to one day.
3. Heat the oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper. Drop the batter by ice-cream scoopfuls onto the baking sheets, spacing them about 2 1/2 inches apart. Bake the cookies just until dry and cracked on top but still soft to the touch in the center, about 15 minutes. Cool on the baking sheets. (The cookies can be prepared two days ahead; store in an airtight container at room temperature.)
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup ( 1/2 stick) unsalted butter
1 3/4 cups (packed) golden brown sugar
4 large eggs
1 tablespoon vanilla extract
5 (1.4-ounce) chocolate-covered English toffee candy bars (such as Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped
1. Combine the flour, baking powder and salt in a small bowl; whisk to blend.
2. Stir the chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Remove the mixture from the heat and cool to lukewarm. Using an electric mixer, beat the sugar and eggs in a large bowl until thick, about 5 minutes. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture, then the toffee and nuts. Chill the batter until firm, at least 45 minutes and up to one day.
3. Heat the oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper. Drop the batter by ice-cream scoopfuls onto the baking sheets, spacing them about 2 1/2 inches apart. Bake the cookies just until dry and cracked on top but still soft to the touch in the center, about 15 minutes. Cool on the baking sheets. (The cookies can be prepared two days ahead; store in an airtight container at room temperature.)
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