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Posts Tagged ‘Dish Deanna’

This month we are focusing on the spice turmeric!  Here is a new one from Dish Deanna:
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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

chickpeas

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.

turmeric

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!

blender

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!

chips

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!***

me

 

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Chicory month continues here at SLD.  Check out this tasty bite From Dish Deanna:

s

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!

Ingredients:

Crabmeat

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

photo 2(9)

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!

photo 1(7)

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!

deanna

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From Dish Deanna:

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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!

Ingredients:

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

almonds

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.

almonds and quinoa

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…

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Let the quinoa sit for 5 minutes before serving and then ENJOY!

me with quinoa

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