I've tried several different hummus recipes, and I've never made anything better than what I can buy at the store...until today. Below, the best hummus recipe I have yet to find:
2 cans (15.5 oz) garbanzo beans
1/3 cup fresh lemon juice (2 lemons)
1/4 cup tahini
2+ tablespoons olive oil
1+ tablespoon coarse salt
2-4 cloves of garlic
parsley
pinch of cayenne pepper
Reserve 1/4 cup garbanzo bean juice, rinse beans.
Blend all ingredients together in a blender.
Eat.
Wednesday, May 26, 2010
Monday, May 10, 2010
Whole Wheat Cinnamon Oatmeal Raisin Muffins
This is the first baking recipe I have posted on here, I hope to do more. The recipe is a mish mash of 3 recipes that I found. It also originally had buttermilk in it, but it had gone bad by the time I got around to making these.
These muffins can be eaten for pretty much any occasion. I had some for lunch, breakfast and dessert. They were gone in under 24 hours (not including half of which were shipped across country to Arletta in New York).
1.5 cup water
1.5 cup steel cut oats
1/2 cup pastured butter (i used half butter, half veggie oil - I don't know the exact amounts...but less than was suggested)
2 eggs - beaten
1 cup whole wheat flour
1 tsp cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 - 1 cup raisins soaked in 1 tbsp Whiskey
1.5 tsp vanilla
1/2 cup brown sugar (could increase if you want something more desserty)
Preheat oven to 400°F degrees.
Boil water. When boiled, remove from heat and add the oats, butter, sugar and veggie oil. Cool.
Meanwhile mix remaining dry ingredients. Stir in egg and oat mixture.
Spoon into greased muffin tin, cook for 15-25 minutes (until toothpick comes out mostly clean).
Easy as muffins.
These muffins can be eaten for pretty much any occasion. I had some for lunch, breakfast and dessert. They were gone in under 24 hours (not including half of which were shipped across country to Arletta in New York).
1.5 cup water
1.5 cup steel cut oats
1/2 cup pastured butter (i used half butter, half veggie oil - I don't know the exact amounts...but less than was suggested)
2 eggs - beaten
1 cup whole wheat flour
1 tsp cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 - 1 cup raisins soaked in 1 tbsp Whiskey
1.5 tsp vanilla
1/2 cup brown sugar (could increase if you want something more desserty)
Preheat oven to 400°F degrees.
Boil water. When boiled, remove from heat and add the oats, butter, sugar and veggie oil. Cool.
Meanwhile mix remaining dry ingredients. Stir in egg and oat mixture.
Spoon into greased muffin tin, cook for 15-25 minutes (until toothpick comes out mostly clean).
Easy as muffins.
Wednesday, May 5, 2010
Chicken and Peanut Sauce
Every time I think about making this recipe I'm always a little unsure if it will be any good. Every time I make it it's always very good. You think i'd learn my lesson, but for some reason I don't.
Chicken:
Marinate cubed chicken for one hour in the following:
Soy Sauce
Olive Oil
Brown Sugar
Ginger (fresh grated is best)
Garlic (fresh chopped is best)
Dash of red pepper flakes
Sesame Oil
Peanut Sauce:
1/2 cup peanut butter
1/2 cup water
1 tablespoon vinegar (or, even better, 2 tablespoons lime juice)
1/2 tsp ground coriander
1/2 tsp cumin
dash salt
cayenne pepper (the more the spicier)
garlic
dash olive oil
Whisk all peanut sauce ingredients together until smooth and put in saucepan.
Sauté marinated chicken in pan.
Once chicken is about halfway done, start heating the peanut sauce.
Finish cooking chicken while keeping an eye on peanut sauce and stir it occasionally. Make sure not to burn.
Serve chicken with peanut sauce on the side. Add veggie and rice if desired.
Chicken:
Marinate cubed chicken for one hour in the following:
Soy Sauce
Olive Oil
Brown Sugar
Ginger (fresh grated is best)
Garlic (fresh chopped is best)
Dash of red pepper flakes
Sesame Oil
Peanut Sauce:
1/2 cup peanut butter
1/2 cup water
1 tablespoon vinegar (or, even better, 2 tablespoons lime juice)
1/2 tsp ground coriander
1/2 tsp cumin
dash salt
cayenne pepper (the more the spicier)
garlic
dash olive oil
Whisk all peanut sauce ingredients together until smooth and put in saucepan.
Sauté marinated chicken in pan.
Once chicken is about halfway done, start heating the peanut sauce.
Finish cooking chicken while keeping an eye on peanut sauce and stir it occasionally. Make sure not to burn.
Serve chicken with peanut sauce on the side. Add veggie and rice if desired.
Tuesday, April 27, 2010
Extra Lean Turkey Tacos
Yes, extra lean turkey tacos don't sound that good, but they are.
Take extra lean ground turkey and brown in frying pan. Add package of McCormick Original Taco Seasoning. Add onions. Add tomatoes.
Take some tortillas, heat a tortilla up in another frying pan. Heat one side a bit, then flip, then put non-fat refried beans and cheddar cheese on the top side. This will warm them up/melt the cheese. When tortilla is hot/beans are warm and cheese begins to melt, remove from pan and add the hot turkey to finish the job. Top with homemade salsa (if you don't have any canned from the previous harvest season, a simple diced tomato, onion, jalapeno, and cilantro works wonders (either mix or throw in blender)
And enjoy!
Take extra lean ground turkey and brown in frying pan. Add package of McCormick Original Taco Seasoning. Add onions. Add tomatoes.
Take some tortillas, heat a tortilla up in another frying pan. Heat one side a bit, then flip, then put non-fat refried beans and cheddar cheese on the top side. This will warm them up/melt the cheese. When tortilla is hot/beans are warm and cheese begins to melt, remove from pan and add the hot turkey to finish the job. Top with homemade salsa (if you don't have any canned from the previous harvest season, a simple diced tomato, onion, jalapeno, and cilantro works wonders (either mix or throw in blender)
And enjoy!
Monday, April 26, 2010
Pasta and Beans
Pasta and Beans is a great dish I found on the internet, and it's really easy to make. The recipe originally called for plum tomatoes, but grape tomatoes usually taste better so I used them with excellent results. The best part about this meal, aside from it being healthy and easy and tasty is that it looks really pretty.
what you need:
8oz of short pasta
2 packages of grape tomatoes (or 4-5 other tomatoes) chopped
10-12 oz spinach
3 cloves garlic
oregano
salt
pepper
red pepper flakes
1 15-ounce can cannellini beans
Parmesan Cheese
Olive oil
Bring water to a boil and add pasta.
As pasta is cooking, sautee garlic in olive oil for 1 minute. Add chopped tomatoes and spices. Cover and cook for 5 minutes or so, stirring on occasion. With 3 minutes left on pasta, add beans and spinach. Cook until spinach is wilted.
Before draining pasta, add about 1/2 cup of the hot water to the tomato/bean/spinach sauce. Drain the pasta and then add to sauce and mix. The sauce should be slightly runny.
Serve on plate topped with parmesan cheese and enjoy.
what you need:
8oz of short pasta
2 packages of grape tomatoes (or 4-5 other tomatoes) chopped
10-12 oz spinach
3 cloves garlic
oregano
salt
pepper
red pepper flakes
1 15-ounce can cannellini beans
Parmesan Cheese
Olive oil
Bring water to a boil and add pasta.
As pasta is cooking, sautee garlic in olive oil for 1 minute. Add chopped tomatoes and spices. Cover and cook for 5 minutes or so, stirring on occasion. With 3 minutes left on pasta, add beans and spinach. Cook until spinach is wilted.
Before draining pasta, add about 1/2 cup of the hot water to the tomato/bean/spinach sauce. Drain the pasta and then add to sauce and mix. The sauce should be slightly runny.
Serve on plate topped with parmesan cheese and enjoy.
Friday, April 16, 2010
Pasta with Tuna and Parsley
The name says it all. Simple yet tasty.
Ingredients:
Pasta
1 large can tuna
1 bunch parsley
1/2 lemon (juiced)
Olive Oil
Salt & Pepper
Cook Pasta
With 3 or so minutes left on pasta, heat olive oil and tuna in skillet over med high heat. Turn to low when pasta is done.
Drain pasta.
Add chopped parsley and a bit of lemon juice to tuna. Mix. Add salt and pepper. Mix. After parsley is in for 30-60 seconds, remove from heat, mix with pasta and serve. Top with more chopped parsley if you want more parsley flavor.
Serve with a veggie and enjoy.
Ingredients:
Pasta
1 large can tuna
1 bunch parsley
1/2 lemon (juiced)
Olive Oil
Salt & Pepper
Cook Pasta
With 3 or so minutes left on pasta, heat olive oil and tuna in skillet over med high heat. Turn to low when pasta is done.
Drain pasta.
Add chopped parsley and a bit of lemon juice to tuna. Mix. Add salt and pepper. Mix. After parsley is in for 30-60 seconds, remove from heat, mix with pasta and serve. Top with more chopped parsley if you want more parsley flavor.
Serve with a veggie and enjoy.
Thursday, April 1, 2010
Baked Chicken
It's been a while since i've posted since I've been busy and haven't cooked anything exciting. Like one night I bought cereal for breakfast and beef for dinner, and I wanted the cereal so much I ended up having it for dinner. (I made the beef tacos a few days later, in a post to come).
However, last night I made Bisquick baked chicken. It brings back memories of being a little kid and shaking chicken in a bag coating it with Bisquick - it was like a big rattle with raw meat instead of beads. I realize now that shaking chicken in a bag is highly overrated and just coating it side by side in a bowl works just as well and saves a bag.
The coating:
2/3+ cup Original Bisquick
2 teaspoons paprika
1.5 teaspoons salt
.5 teaspoon pepper
1 tsp italian seasoning
The rest:
1 tablespoon butter
3.5 - 4.5 -pound cut-up whole chicken
Preheat oven to 425. Put pan and butter in oven. Mix everything but butter and chicken in a bowl. When butter is melted in pan, remove from oven. Dip chicken in coating and cover very well on both sides. Place in pan, skin side down.
Depending on thickness of chicken, cook for 30-60 minutes. Then flip and cook for an additional 15-30 minutes (until internal temp = 170-180). Basically when the top is nice and crispy.
Serve with brown rice and homemade pickles from your previous growing season (if you don't have these, i guess you could use broccoli, but really the meal would be missing something...so go get a garden and grow too many cucumbers/zucchini and learn how to can veggies... recipe coming this summer).
Camera is out of batteries, but i think i snagged a picture of my tacos before it happened. Just imagine baked chicken.
However, last night I made Bisquick baked chicken. It brings back memories of being a little kid and shaking chicken in a bag coating it with Bisquick - it was like a big rattle with raw meat instead of beads. I realize now that shaking chicken in a bag is highly overrated and just coating it side by side in a bowl works just as well and saves a bag.
The coating:
2/3+ cup Original Bisquick
2 teaspoons paprika
1.5 teaspoons salt
.5 teaspoon pepper
1 tsp italian seasoning
The rest:
1 tablespoon butter
3.5 - 4.5 -pound cut-up whole chicken
Preheat oven to 425. Put pan and butter in oven. Mix everything but butter and chicken in a bowl. When butter is melted in pan, remove from oven. Dip chicken in coating and cover very well on both sides. Place in pan, skin side down.
Depending on thickness of chicken, cook for 30-60 minutes. Then flip and cook for an additional 15-30 minutes (until internal temp = 170-180). Basically when the top is nice and crispy.
Serve with brown rice and homemade pickles from your previous growing season (if you don't have these, i guess you could use broccoli, but really the meal would be missing something...so go get a garden and grow too many cucumbers/zucchini and learn how to can veggies... recipe coming this summer).
Camera is out of batteries, but i think i snagged a picture of my tacos before it happened. Just imagine baked chicken.
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