Basic Hummus:
1 15 oz can garbanzo beans (chickpeas)
2 cloves garlic (or 2 tsp. minced garlic in a jar)
½ t. salt
½ t. black pepper
2 T. good quality olive oil
1 T. sesame seeds (or tahini paste)
Handful fresh or 1 T. dried parsley
Starting with the garbanzo beans, blend in food processor until smooth. Add remaining ingredients, continue to blend until smooth. If needed, add 1-2 Tbsp. additional oil. Refrigerate.
To get fancy:
Lemon Hummus
Add the zest of one lemon
2-3 Tbsp. lemon juice
Blend, refrigerate
Roasted Red Pepper Hummus
Add ½ c. jarred roasted red pepper
Dash of cayenne pepper
Blend, refrigerate
Mediterranean Hummus
Add one small can (2.5 ounces) chopped or sliced black olives
1 –14 oz. can small or quartered artichoke hearts (roughly chop first)
Blend, refrigerate
Jalapeno Hummus
Add 1/2 c. sliced jarred or canned jalapenos (more if you're needing some real heat
Blend, refrigerate
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Saturday, August 30, 2008
Sunday, August 24, 2008
Creamy Artichoke-Mushroom-Parmesan Soup
Prep time: 10 minutes
Serves: 6
1 lb. jar light Parmesan Alfredo sauce
3 c. milk
2- 14 oz. cans sliced mushrooms
1 14oz. can quartered artichoke hearts, roughly chopped (not in marinade)
1 tsp. garlic powder
1 T. dried basil
½ c. grated Parmesan cheese
Salt and pepper to taste.
Mix all together, heat thoroughly.
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Serves: 6
1 lb. jar light Parmesan Alfredo sauce
3 c. milk
2- 14 oz. cans sliced mushrooms
1 14oz. can quartered artichoke hearts, roughly chopped (not in marinade)
1 tsp. garlic powder
1 T. dried basil
½ c. grated Parmesan cheese
Salt and pepper to taste.
Mix all together, heat thoroughly.
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Easiest Watermelon Salad
Prep time: 10 minutes
Servings: 4
4 c. watermelon, cubed and seeded
¼ c. lime juice
¼ c. honey
½ c. coarsely chopped fresh mint leaves
1 T. grated lime zest
Toss all together. Serve well-chilled.
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Servings: 4
4 c. watermelon, cubed and seeded
¼ c. lime juice
¼ c. honey
½ c. coarsely chopped fresh mint leaves
1 T. grated lime zest
Toss all together. Serve well-chilled.
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Monday, August 18, 2008
Super Simple Tomato Sauce (or Soup!)
A quick yet homemade sauce. Or the start of Chicken Parmesan. Or the first steps to a creamy soup.
Pre time: 5 minutes
Cook time: 10 minutes, boil to simmer
Servings: Makes 3 cups of sauce, about 4 servings
Stir together
1 14 ½ ounce can diced tomatoes (partially drained)
1 15 ounce can tomato sauce
1 T. chopped garlic
1 tsp. chicken (or vegetable) base concentrate or a splash of chicken (or veggie) broth
1 T. dried Italian Seasoning (your favorite brand)
Black pepper to taste
2 tsp. sugar (trust me, this balances the tomato tang)
Bring to a boil, simmer 10 minutes (in the time your pasta is cooking!).
For a creamy, hearty soup, add 2 cups of half-and-half.
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Pre time: 5 minutes
Cook time: 10 minutes, boil to simmer
Servings: Makes 3 cups of sauce, about 4 servings
Stir together
1 14 ½ ounce can diced tomatoes (partially drained)
1 15 ounce can tomato sauce
1 T. chopped garlic
1 tsp. chicken (or vegetable) base concentrate or a splash of chicken (or veggie) broth
1 T. dried Italian Seasoning (your favorite brand)
Black pepper to taste
2 tsp. sugar (trust me, this balances the tomato tang)
Bring to a boil, simmer 10 minutes (in the time your pasta is cooking!).
For a creamy, hearty soup, add 2 cups of half-and-half.
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Monday, August 11, 2008
Cheesy Green Potatoes
Prep time: 5 minutes
Cook time: Varies, according to brand used
Servings: 4 servings
Okay, this is the epitome of shortcut cooking – the use of potato flakes. I know, hold everything...Now while we don’t care much for them as plain potatoes, adding a few extra ingredients results in a pretty darn good side. (And sneaks in spinach for unsuspecting young ones!)
Mix a batch of potato flakes as directed, to end up with four servings. Except no salt, instead stir in a teaspoon of chicken (or vegetable)base concentrate. Or if you have chicken or vegetable broth on hand, use that instead of water in the potato mix. And also, use slightly less liquid than called for – adding fresh spinach later brings in extra moisture.
When potatoes are ready, stir in:
2 tsp. freshly-ground pepper
4 c. roughly-chopped fresh baby spinach,
4 oz. shredded cheddar cheese
Stir together, no need to actually cook the spinach, the hot potatoes will wilt it sufficiently. Sprinkle extra shredded cheese on top to serve.
Cook time: Varies, according to brand used
Servings: 4 servings
Okay, this is the epitome of shortcut cooking – the use of potato flakes. I know, hold everything...Now while we don’t care much for them as plain potatoes, adding a few extra ingredients results in a pretty darn good side. (And sneaks in spinach for unsuspecting young ones!)
Mix a batch of potato flakes as directed, to end up with four servings. Except no salt, instead stir in a teaspoon of chicken (or vegetable)base concentrate. Or if you have chicken or vegetable broth on hand, use that instead of water in the potato mix. And also, use slightly less liquid than called for – adding fresh spinach later brings in extra moisture.
When potatoes are ready, stir in:
2 tsp. freshly-ground pepper
4 c. roughly-chopped fresh baby spinach,
4 oz. shredded cheddar cheese
Stir together, no need to actually cook the spinach, the hot potatoes will wilt it sufficiently. Sprinkle extra shredded cheese on top to serve.
Sunday, August 10, 2008
Three Pork Events: Roast Once, Eat Thrice
Initial roasting prep time: 5 minutes
Initial roasting cook time: 1 ½ hours
Initial roast servings: 4 generous servings each dish.
THREE PORK EVENTS: Roast Once, Eat Thrice
4 lb. boneless pork loin, tied
1/4 c. olive oil
1 T. chopped fresh or dried rosemary
Generous salt and pepperStir together, rub on all sides of roast.
Grill indirectly, not over flame but on the other side of the grill. Grill for 1½ hours, turning a couple of times, lid closed, until meat thermometer reaches 160 degrees. To roast in oven, cook at 375 degrees 1 ½ hours, or until reaching an internal temp of 160 degrees. (Roast will continue to cook as it stands ten minutes before slicing.)
Divide meat into three components – 1/3 is served as Roast Pork, another 1/3 becomes Pulled Pork Sandwiches, and last 1/3 is used in Pork Fried Rice. Cover and refrigerate.
Pork Event #1: Roast Pork Dinner, serve with rice or potatoes and a veggie side or salad. A nice family dinner.
Pork Event #2: Pulled Pork Sandwiches
Cut the next 1/3 of original roast into a few large chunks. Put in slow-cooker.
Mix together and pour over pork:
1/3 c. ketchup
¼ c. hot sauce
¼ c. packed brown sugar
1 T. garlic powder
Near the end of cooking: Add 1 C. chunky applesauce. Stir well and reheat.
Cook on low, 4-6 hours, or until pork shreds easily. Serve as pulled barbequed pork on a sturdy roll. Can top with coleslaw or chopped onion. Or spoon into a taco shell, top with your favorite fixings.
Note: If you’re really crunched for time, just use your favorite barbeque sauce. We won't tell.
Pork Event #3: Pork Fried Rice
Prepare your favorite rice or rice pilaf to make 4 servings.
During last minutes of cook time, add 2 C. frozen chopped vegetables (usually a mix of peas,
carrots, green beans, corn) to the pot.
Cut remaining 1/3 of original roast into ½” or so cubes – should be about 3 cups.
In large skillet, over medium heat, coat pan with 1 T. olive oil.
Add in rice/vegetable mix, toss.
Add in pork pieces, toss.
Wisk together two eggs, stir in.
Add sauce: Mix together 2 T. teriyaki sauce, 2 T. soy sauce, 1 T. sesame oil.
Cook all together 5-8 minutes, stirring, until eggs are cooked.
Note: If you’re needing to impress friends/family feel free to break out the wok.
Initial roasting cook time: 1 ½ hours
Initial roast servings: 4 generous servings each dish.
THREE PORK EVENTS: Roast Once, Eat Thrice
4 lb. boneless pork loin, tied
1/4 c. olive oil
1 T. chopped fresh or dried rosemary
Generous salt and pepperStir together, rub on all sides of roast.
Grill indirectly, not over flame but on the other side of the grill. Grill for 1½ hours, turning a couple of times, lid closed, until meat thermometer reaches 160 degrees. To roast in oven, cook at 375 degrees 1 ½ hours, or until reaching an internal temp of 160 degrees. (Roast will continue to cook as it stands ten minutes before slicing.)
Divide meat into three components – 1/3 is served as Roast Pork, another 1/3 becomes Pulled Pork Sandwiches, and last 1/3 is used in Pork Fried Rice. Cover and refrigerate.
Pork Event #1: Roast Pork Dinner, serve with rice or potatoes and a veggie side or salad. A nice family dinner.
Pork Event #2: Pulled Pork Sandwiches
Cut the next 1/3 of original roast into a few large chunks. Put in slow-cooker.
Mix together and pour over pork:
1/3 c. ketchup
¼ c. hot sauce
¼ c. packed brown sugar
1 T. garlic powder
Near the end of cooking: Add 1 C. chunky applesauce. Stir well and reheat.
Cook on low, 4-6 hours, or until pork shreds easily. Serve as pulled barbequed pork on a sturdy roll. Can top with coleslaw or chopped onion. Or spoon into a taco shell, top with your favorite fixings.
Note: If you’re really crunched for time, just use your favorite barbeque sauce. We won't tell.
Pork Event #3: Pork Fried Rice
Prepare your favorite rice or rice pilaf to make 4 servings.
During last minutes of cook time, add 2 C. frozen chopped vegetables (usually a mix of peas,
carrots, green beans, corn) to the pot.
Cut remaining 1/3 of original roast into ½” or so cubes – should be about 3 cups.
In large skillet, over medium heat, coat pan with 1 T. olive oil.
Add in rice/vegetable mix, toss.
Add in pork pieces, toss.
Wisk together two eggs, stir in.
Add sauce: Mix together 2 T. teriyaki sauce, 2 T. soy sauce, 1 T. sesame oil.
Cook all together 5-8 minutes, stirring, until eggs are cooked.
Note: If you’re needing to impress friends/family feel free to break out the wok.
Monday, August 4, 2008
Kickin’ Spicy Tangy Chicken Wings/Drummies
Prep time: 10 minutes
Grilling time: 30-35 minutes
Makes 2 dozen pieces
Wings or drummettes or a combination of both – these hit the sweet, tangy, and spicy buttons all at the same time. As addictive as they come.
Preheat grill on high, when chicken goes on, immediately turn to low and keep it there.
Toss 2 dozen wings/drummies with olive oil, generous salt and pepper. Grill for 30 minutes, until completely cooked and crispy.
In medium sauce pan, melt together:
1/4 c. plum jelly or plum sauce
3/4 c. jalapeno pepper jelly
¼ c. chopped onion
1 T. chopped garlic
2 tsp. cayenne pepper or chili pepper flakes
Zest and juice of 1/2 lemon
Mix all together, bring to a low boil, simmer 10 –15 minutes. (Can be done a day ahead.)
Dunk each wing in bowl with basting sauce, fully coat, return to grill for 5 minutes to get sticky.
A nice side with these wings/drummies is a package of prepared cole slaw mix, topped with any good Asian peanut or sesame salad dressing. Sprinkle on chopped peanuts or sesame seeds if you're feelin' fancy.
Grilling time: 30-35 minutes
Makes 2 dozen pieces
Wings or drummettes or a combination of both – these hit the sweet, tangy, and spicy buttons all at the same time. As addictive as they come.
Preheat grill on high, when chicken goes on, immediately turn to low and keep it there.
Toss 2 dozen wings/drummies with olive oil, generous salt and pepper. Grill for 30 minutes, until completely cooked and crispy.
In medium sauce pan, melt together:
1/4 c. plum jelly or plum sauce
3/4 c. jalapeno pepper jelly
¼ c. chopped onion
1 T. chopped garlic
2 tsp. cayenne pepper or chili pepper flakes
Zest and juice of 1/2 lemon
Mix all together, bring to a low boil, simmer 10 –15 minutes. (Can be done a day ahead.)
Dunk each wing in bowl with basting sauce, fully coat, return to grill for 5 minutes to get sticky.
A nice side with these wings/drummies is a package of prepared cole slaw mix, topped with any good Asian peanut or sesame salad dressing. Sprinkle on chopped peanuts or sesame seeds if you're feelin' fancy.
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