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Posts Tagged ‘Summer’

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

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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From Dish Jodi:

It’s been hot here in LA. And though I love our hilltop house and big patio — a place to dip my feet regularly would sure be nice. It’s been a little bit of “Operation Find A Pool” and last weekend was no exception. Here’s a little technique I figured out.

1) Find a friend (or friend of a friend) with a pool.
2) Using sneaky undercover tactics, figure out that this person happens to love anything made with chocolate and coconut.
3) Make cookies (see below).
4) Send friend pictures of cookies, asking for a trade.
5) Realize friend is weak to idea of chocolate and coconut cookies and take advantage.
6) Dangle feet, float and splash away in friend’s pool while friend is distracted by cookies.

DOUBLE CHOCOLATE COCONUT COOKIES (Adapted from Martha Stewart)

1 cup butter, room temp
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
2 cups white-chocolate chips or chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts

Preheat oven to 350 and line baking sheets with parchment paper. Cream butter and sugars in an electric mixer. Mix in vanilla and then eggs, one at a time.


Meanwhile, sift flour, cocoa, baking soda, baking powder and salt into another bowl. Mix slowly into butter mixture until combined. Fold in chocolate, coconut and walnuts until evenly distributed.

Put big scoops of dough on baking sheets leaving a couple inches between. Smush them down a little to shape. Bake 10-12 minutes or until set.


Let cook on the sheets for a couple of minutes, then transfer to racks to cool completely.

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From Dish Erin:

Full disclosure: I completely forgot to do my SLD this past month. So what you’re getting here is a sneak, last minute peek into what my kitchen looks like between the months of July-Sept, when I pretty much tailor all my meals around my beloved Jersey tomato. It’s peak season for tomatoes right now–they’re so juicy and fresh that just a few dices in some olive oil are delicious enough to become a ‘sauce’ for pasta, no hours of simmering or cans needed. Summer pastas and pretty much my go-to and this is a perfect example of what I will whip up on a weeknight.

Note: The night before I had roasted a chicken, and had quite a bit leftover. You can used leftover cooked chicken, or just saute a chicken breast in a pan until cooked through. I promise I’ll get it together next month, dear readers.

2 cups whole wheat penne
2 tablespoons of olive oil
1 yellow onion, sliced thin
2-3 cloves garlic, minced roughly
A few shakes of red pepper flakes
1 whole Jersey tomato, diced
1 tablespoon tomato paste
1/4 cup white wine
1 teaspoon oregano
About one cooked chicken breast, diced into cubes
4-5 kale leaves, chopped roughly
salt & pepper
A few basil leaves, chopped julienne
Parmesan cheese

Saute onions in a medium sauce pan with olive oil until translucent. Add garlic, red pepper, and tomatoes and simmer for about 5 minutes.

While the sauce is simmering, start to cook the penne according to package directions.

Make a well in the tomatoes and add the tomato paste, oregano, and stir to incorporate into sauce. Add white wine, and stir again. Add chicken & kale, season with salt & pepper and cover to simmer for about 4-5 minutes. Remove lid, mix in basil, taste and add more salt & pepper if need be.

Serve in bowls over penne and a generous amount of Parmesan cheese.

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