Posted in Uncategorized, tagged Condiments, Dish Deanna, hummus, One Pot Dish, Sandwich, Sides, Snacks, spice, Summer, Turmeric, Vegetarian Cooking 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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From Dish Deanna:
I’ve never actually made quinoa before this recipe. I’ve always been a rice and couscous kind of girl but something about quinoa really intrigues me. Quinoa is appreciated for its nutritional value (14% protein!) and considered easy to digest. Those two things are very important to me in my diet so I decided to give it a try. If you don’t season it well it could be very bland, much like couscous. I find this grain so interesting because it can be made for so many different things. Plenty can be put into it and made as a whole meal, or it can be enjoyed as a side dish. For this recipe, I made a sweet quinoa side dish!
1 cup quinoa
½ cup sliced or chopped almonds
1 cup chicken broth
1 and ½ hot water
½ tsp salt
1 cinnamon stick
1 bay leaf
½ cup dried cranberries
First, over medium heat, I toasted the almonds. Make sure that you stir continuously or they’re likely to burn. When the almonds turn golden brown add the quinoa into the pan. Stir for a few more minutes until the quinoa begins to darken.
Transfer the toasted quinoa and almonds into a saucepan and add the water, chicken broth, salt, cinnamon stick, bay leaf, and cranberries. Bring to a boil, simmer, and then cover for the next 20-25 minutes. When the quinoa has consumed all the liquids, fluff it with a fork. Don’t forget to take out the cinnamon stick and bay leaf! No one wants to chew on those…
Let the quinoa sit for 5 minutes before serving and then ENJOY!
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