Ingredients
8 ounces chickpeas
1 large onion, chopped
1 pound beets
1/2 cup tahini
3 cloves garlic, crushed
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1/4 cup olive oil
Directions
In a large bowl, cover chickpeas with cold water and soak overnight.
Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
Thursday, July 7, 2011
Cooking : Basil Garlic Crescents
Ingredients
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
Cooking : Broccoli Crawfish Cheese Soup
Ingredients
6 cups chicken broth
4 cups fresh chopped broccoli
1/4 cup chopped onion
1/4 cup margarine
1 tablespoon minced garlic
1 pound crawfish
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
1/2 cup water
8 ounces shredded Cheddar cheese
Directions
In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
6 cups chicken broth
4 cups fresh chopped broccoli
1/4 cup chopped onion
1/4 cup margarine
1 tablespoon minced garlic
1 pound crawfish
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
1/2 cup water
8 ounces shredded Cheddar cheese
Directions
In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
Cooking : Applesauce Barbeque Sauce
Ingredients
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
Cooking : Avocado and Edamame Dip
Ingredients
6 ounces shelled edamame (green soybeans)
1/2 onion, chopped
1/2 cup tightly packed cilantro
2 tablespoons olive oil
1 large avocado, peeled, pitted and cubed
1 lemon, juiced
1 tablespoon chile-garlic sauce (such as Sriracha�)
salt and pepper to taste
Directions
Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.
6 ounces shelled edamame (green soybeans)
1/2 onion, chopped
1/2 cup tightly packed cilantro
2 tablespoons olive oil
1 large avocado, peeled, pitted and cubed
1 lemon, juiced
1 tablespoon chile-garlic sauce (such as Sriracha�)
salt and pepper to taste
Directions
Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.
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