Posted in Uncategorized, tagged Sides, Summer, Sandwich, Condiments, Vegetarian Cooking, One Pot Dish, Snacks, Dish Deanna, Turmeric, spice, hummus on May 16, 2013 |
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This month we are focusing on the spice turmeric! Here is a new one from Dish Deanna:
Turmeric is typically used in a lot of curries, can be used as a substitute for saffron and apparently has great health benefits. It is very vibrant, adding color to any bland-looking recipe and it even has anti-inflammatory properties, helps detoxify the liver, and is a natural pain killer. As I was doing research about this interesting spice, I was reading that many people put it into capsules and ingest it daily. This might be something worth looking into further! I do have to say though, when I heard that Turmeric was the theme of the month I panicked a little. I had no idea what kind of recipe to make. I knew that it is used in many curry recipes but I wanted to do something different. As I was browsing some vegetarian recipes, I came across one for hummus. It didn’t have turmeric in it but I improvised a little and came up with something that I think is pretty damn creative.
Ingredients for the hummus:
- 2 (15 oz) cans of chickpeas (or garbanzo beans)
- 3 or 4 garlic cloves
- 1 tbsp turmeric powder
- 1 tsp curry powder
- 1 tsp salt
- ½ cup olive oil
Ingredients for the pita chips:
- 1 pkg of pita pockets
- Garlic powder
- 3 tablespoons olive oil
You will need:
- A food processor or blender!
- An oven or toaster oven
To start, strain the chickpeas and rinse them with water. This will take off any liquids that are still clinging to the chickpeas from the cans.
Measure out all of your ingredients and toss everything into the food processor. Pulse until the mixture is smooth. You may want to open the food processer intermittently and see how your hummus tastes. I found as I was making this that it was very experimental. In order to get the creamy texture I wanted I had to add just a little bit more olive oil. Feel free to be liberal with your measurements – you can’t really mess this up!
After you’ve finished with your hummus, place it into a bowl. I prefer my hummus at room temperature but if you like it cooler, throw it in the fridge! To start on the pita chips, first preheat your oven or toaster oven to 350 degrees. Cut one pita pocket into 4 even triangles and peel apart each side. Lay them flat on tin foil on a baking sheet. You should then brush one side only with olive oil, and sprinkle garlic powder and salt over the pita. Toss them in the oven for approximately 5 minutes (maybe even less). I wouldn’t walk away from the oven because you want to take them out as soon as the edges turn golden brown. I burned the first batch!
When they look about ready, take them out and let them cool. Then get ready to enjoy. You’ve just made homemade hummus and homemade pita chips! CONGRATS!!
*** serve with veggies or save for later to use as a spread for sandwiches!***
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Posted in Uncategorized, tagged Appetizers, Belgian Endive, Dish Nicole, hors d'oeuvres, Light Cooking, Salads, Sides, Snacks, Spring, Vegetarian Cooking on April 19, 2013 |
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Chicory month continues with another take on stuffed endive!
From Dish Nicole:
Endive is a curious veggie. One would think that is a lettuce when in fact it is part of the chicory family which includes bitter leafed vegetables such as radicchio or escarole. Endive, not just for salads, takes on various forms of deliciousness and can be prepared in a multitude of ways. I have had Belgian endive au gratin, in salads, soups and even stir-fry’s, all delicious. Perhaps one of the best characteristics of endive is the way the leaves, when separated, create perfect cups for stuffing. Stuffed endive seems to be a staple passed hors d’oeuvres at events. Recently my pals were hosting a house warming party and I decided to stuff some endive and bring it over to share. They were mess free and tasty if I do say so myself.
4 Belgian Endive Heads (there are about 8-10 leaves per head)
½ cup of gorgonzola cheese, crumbled
½ cup of dried cranberries chopped
½ cup chopped chives
2 tbsp olive oil
Salt and pepper
Wash and dry your endive and set aside. Next you will want to dice up all of your other ingredients and mix in a large bowl adding the olive oil a little at a time while mixing.
Taste and add the salt and pepper as needed. You can prepare this mixture several hours before serving. When you are ready to serve, separate the endive leaves and place on a platter, stuff and devour.
While being an extremely easy recipe to make, the presentation is beautiful with all colors and textures and your friends will LOVE it! At least mine did.
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Chicory month continues here at SLD. Check out this tasty bite From Dish Deanna:
When I came home for Passover this past week, my mom and I got so wrapped up in cooking for the holiday, we forgot that at some point we needed to take a break and eat. In the midst of making the matzo ball soup, brisket, fish, and other yummy Passover dishes, we had to figure out something that would be tasty for us to munch on, but easy enough to make so that our main focus could be on the other dishes.
It is truly amazing what your mind can think up when you’re feeling creative. We looked in the fridge and had crabmeat and endive. That seemed workable for us. We decided to make little endive boats, filled with crabmeat, red cabbage, and a special sauce we whipped up on the spot!
1 endive: 6 small endive leaves, peeled off
2 tablespoons of mayonnaise
1 teaspoon of ketchup
½ teaspoon Dijon mustard
½ cup chopped red cabbage
In a small bowl, mix the mayo, ketchup, and Dijon. Feel free to play around with the ingredients depending on which flavors you like best. I happen to enjoy Dijon mustard so I may have added a little more than I listed here. Next chop the red cabbage. At this time you can lay your leaves out for stuffing!
This recipe is really all about preference. Some may prefer to toss the crabmeat in the sauce, whereas I drizzled it on top and then sprinkled some red cabbage over it to layer. This recipe can be doubled, tripled, and quadrupled depending on how many leaves you want to make! It makes for a great appetizer or even a healthy main. So one night when you’re feeling adventurous, play around with the proportions and find what you like best!
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