Hummus is one of our favorite quick snacks that we can make at home and know what all the ingredients are. Now you might think your favorite Mediterranean restaurant has great hummus (and it probably does!) but there is nothing like making it just the way you like it with as much lemon, garlic and tahini you want to put in it. In case you don't know, tahini is a paste made from sesame seeds that by itself is not great but in dishes it turns magical!
Hummus is best made from freshly cooked garbonzo beans when they are still warm but canned it the next best thing.
It seems every country on the Mediterranean has their own version of this dish but they are all similar in the basic ingredients they use.
Use this recipe to wow your friends when they come over for the best hummus ever and find out that YOU made it.
We are trying to use up food we have in the freezer to get ready for the move to Tennessee (more on that later). We had some pinto beans in there that I made a while ago and I remembered I tweaked and toned some bean dip recipes to make a killer dip. So I got it out and decided I wanted to make the bean dip but I also wanted to have a nice table salad with it so we could pick what we wanted to have on top.
We went to Trader Joe's yesterday and got some avocado, green onions and tomatoes. I already had some onions to grill, purple onion and black olives so all that became the table salad.
It was tremendous so I wanted to share it with you.
The recipe is under Apps and Snacks. Give it a try and let me know what you think.
Easy Lunch Salad
So every week-end I make fresh salad mix and it takes about 20 minutes to do the salad and the toppings. I get out my chopping board and go to town. I cut up romain lettuce and throw it in a big bowl. I then get my bag of shredded carrots or broccoli slaw, chop in into smaller bits and toss it with the lettuce. I then put this in big bag or some plastic containers and throw it in the fridge. Then I get out my toppings and chop them into bits to put on top of the salad. This can be zucchini, yellow squash, peppers, jicama or whatever and I mix them together and put them in the fridge as well.
When I want a salad during the week I just put one together adding anything else I can think of like green peas, roasted almonds or rice crackers for crunch. You really can cook/make that with just a little pre-planning.
I've been wanting to make a different kind of stir-fry sauce besides my usual soy-sesame vinaigrette to go with the vegan dish I wanted to make. We've been enjoying a lot of Chinese and Thai dishes but I wanted to make something that was new. At least to me. After searching and re-searching I came up with what I wanted. It is really easy to make so go ahead and make it.
I sauteed some Taro root that I had par-boiled in olive oil. Then I cooked some onions, mushrooms, cabbage, yellow squash and kale and added the taro and the sauce to it. It was a delicious vegan dinner that everyone loved. So just fry up some veggies and pour the sauce over them and everyone will finally love you.
One thing that can get really confusing with cooking and recipes, especially when starting out, is the herbs, spices, seasonings and other additives you need to have on hand in order to cook some of the recipes you come across. If you want to make every spice blend by hand then you need to have A LOT of different spices and herbs on hand that you might only use every now and then.
For the beginning cook it’s better to start off with a few and build up from there. I’ve compiled a list of what I think are the best to start with and add the others as they come up or as they are needed. Now, herbs and spices at the grocery store can be very expensive; I get all mine in bulk from the local co-op and fill my own jars. This works best for me and I recommend it if you enjoy making that trip once a month and re-filling your jars. Otherwise you are going to spend about $3.00 per jar or more. That means to stock your spice shelf is going to cost your $51.00 just to start with but it is well worth it and the 17 I have selected I think will get you started. If that sounds too much, I have selected the top 10 if you just want to get started. This is why I get my in bulk.
You can also get the “sets” of herbs and spices which can be a good deal but you always end up with spices and mixtures you don’t need. I just looked on Amazon and they had a set of 24 organic herbs and spices for $54 dollars but they were the small containers. This might be great for you. The set includes all the ones I have plus Herbes de Provence and All-Purpose Seasoning (whatever THAT is). It’s a good set but the small containers are harder to re-fill.
Whatever you choose, you need to start somewhere and only select recipes that use the seasonings you have or adapt other recipes to the seasonings you have. Once you have the Top Ten you can grow your collection one or two per week until you are up to snuff.
With just a little investment you can make some delicious meals out of food you know where it came from.
Spices - Sweet
Cinnamon - Ground
Spices - Savory
Paprika - Smoked
Cumin Seed - Ground
Garlic - Granulated
Onion - Granulated
Red Pepper Flakes
The Top Ten are in Bold.
The Second Runner-ups are Italicized
Wanted to make a paleo-friendly Catalina dressing to remind of the kind I ate as a kid. This one is very easy and quick to make and it is 1000 times better than anything you can buy in the store. Try it a and let me know how it turns out.
I didn't want to go grocery shopping today, at least not a big-ole trip, so I looked around the kitchen at what we had and this is what I came up with:
I know kale is a superfood and I know that I'm supposed to love it and I do love it but I'm never excited about the possibilities of kale. Kale is like that cousin you don't really want to see but you end up having a really good time when they come over.
My wife brought home a huge bag of kale and my excitement was non-existent to say the least. I don't know if I'm remembering kale wrong or what but whatever it is I just can't get excited about it.
so I started thinking about what I could do with it and I wanted it to be well-paired with something delicious but also stand out on its own. I looked in the fridge and saw some sauteed onions and uncooked mushrooms both of which I thought would be great with the kale and sausage.
So here's what I did:
This is a classic Greek soup that you find in a lot of Greek restaurants. I always figured it was difficult to make since it involves lemons AND eggs. I guess I thought those were two very scary ingredients.
Well, they're not.
The soup involved a little prep but the cooking of it is pretty easy, on the easy scale it gets a 2, and it is well worth the small effort it takes.
Follow this link to the recipe:
Long-time cook with the goal of making recipes easy to follow and easy to cook. Cooking should be fun not a science.
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Really! Everyone should be able to cook their own food and this is the place to learn how to do just that. All the recipes are easy to make and you can go to the Cooking School to learn about a particular technique.