Homemade Hummus

 

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Homemade Hummus

Some simple ingredients are all you need to whip up this basic recipe for hummus.  You can adjust the flavour by adding more lemon juice, cumin, olive oil, smoked paprika…It’s delicious and healthy as a dip with veggies or pita, as a spread on a sandwich or wrap,  or even spread on a plate and topped with salad or curry.  Super versatile – don’t just think ‘dip’.

Hummus

adapted from the book Jerusualem

makes 4 cups

3 cups chickpeas (cooked or canned)

1 cup tahini

4 tbsp freshly squeezed lemon juice

4 cloves garlic

1 1/2 tsp salt

1/2 cup ice cold water

Method:

Drain chickpeas and place into food processor, blend until it forms a thick paste. Add tahini, lemon juice, garlic and salt. Continue to blend, scraping down sides until mixed. Pour ice water through feed tube while leaving the processor to run for 5 minutes. Let hummus rest for 30 minutes. Adjust seasoning to taste.

Will keep for approx. 4 days in fridge.

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Homemade Hummus

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Homemade Hummus

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Healthy Nutty Balls

Heathy Nutty Balls

Heathy Nutty Balls

 

I’m a confirmed cookie addict and since cookies make me fat, I was thrilled when my friend, Marleen, made these nutty balls at a luncheon at her house.  Since then, I’ve been experimenting with the recipe ratios and making various flavours of nutty balls.  They are a delicious yet healthy snack (and gluten free), and even if you eat three of them a day, you won’t gain weight! I know this from experience.  Also, I love how I can eat this and not feel guilty–it’s got lots of omega-3’s and fibre.   So, play around with different types of nuts, flavourings  and coatings.  Try adding dried fruit and or cocoa.  I don’t stray from the maple syrup as a sweetener– I just think it’s so much healthier for you than sugar.  So. If you want or love a sweet treat after dinner or at midnight, make a batch of these and keep them in the freezer– they are best served very cold. Cheers. 🙂 Continue reading

Salami & Cheese in Puff Pastry

Salami and Cheese in Puff Pastry

This is an easy and delicious snack you can make in no time with a few ingredients. What can be better than that? We ate ours with soup, but I can see this as a party snack or as a midnight munchie.  Thaw out your puff pastry in the fridge overnight (which you purchase in the  freezer section).  The sky’s the limit when it comes to the filling – but using spicy salami with a mild cheese and some dijon was well received when I made it.  The puff pastry really puffs up, so it’s very visually appealing as well.  Give this a try,  it’s great. Continue reading

Rhubarb Cake with Cinnamon Crunch Topping

rhubarb cake with cinnamon crunch topping

I was wondering what to make with some fresh rhubarb from the farmer’s market…when I saw this recipe, I gave it a whirl. So good!  It’s a buttermilk batter and it’s just so creamy and delightful…with some rhubarby tartness and cinnamon crunch on top. A keeper. Easy too. Continue reading

Chicken Piccata (Lemon Chicken)

chicken piccata (lemon chicken)

This is a family favourite that I’ve been making for years.  It’s a classic and I’ve been asked several times to post the recipe and method.  It is essentially easy with relatively few ingredients, however, it does involve some technique.  Once you complete the recipe following all the steps, you will have a good understanding  of it’s simplicity but also of the necessity of the technicalities. It is fairly quick to prepare (and even moreso when you know how to do it), but I find prepping the ingredients ahead allows you to cook it quickly and efficiently.  I use coconut milk but feel free to substitute 35% cream. Continue reading

Comforting Winter Dinner Ideas

Perfect winter day

Hello friends.

Here are some links to some comforting dinner ideas from some other blogs/cooks that I think have a good handle on cooking.  I haven’t had time lately for recipe development and blogging so I’m sending you all some links that I hope you will find useful.

Don’t forget to check the ‘soup’ section of this blog – all of my recipes are very soothing and easy to follow with minimal fuss and ingredients.

I hope these soothe your soul, and warm you up. Remember when you are cooking to use your instincts and add some love and positive energy as you go.

Chicken Pot Pie  http://annies-eats.com/2009/11/11/chicken-pot-pie/

Louisiana Chicken Pasta http://annies-eats.com/2009/07/10/louisiana-chicken-pasta/

Meditteranean Orzo Chicken Bake http://www.fortheloveofcooking.net/2012/01/mediterranean-chicken-and-orzo-bake.html

Slow Cooker Coconut Chicken Curry http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker-challenge/?doing_wp_cron=1327460623

Italian Chicken, Bean and Tomato Soup http://www.erinsfoodfiles.com/2008/11/soups-on.html

Beef and Green Bean Stirfry http://joelens.blogspot.com/2012/01/beef-green-bean-stir-fry.html

Bean and Pasta Stew http://www.thekitchn.com/cozy-winter-recipe-onepot-past-135992

Tandoori Chicken https://cookwithandrea.com/2011/06/09/tandoori-chicken

Ginger with her snow suit on

Smashed Baby Taters

smashed baby potatoes with ketchup

Here’s a simple way to cook potatoes that everyone loves. Great on their own, or as a side with practically anything.  Excellent with breakfast too.

Smashed Baby Taters

makes about 4 servings

3 lbs baby white and red potatoes, cleaned and trimmed

1/4 cup butter

sea salt

Directions:

In a large saucepan,  place potatoes. Cover with water and a generous teaspoon of salt. Cook until just tender, about 8 minutes. Drain and cool for a few minutes until they are  easy to handle.

In a large skillet over medium heat, melt butter. Between both palms, ‘smash’ potatoes gently until their skins break and the potatoes are flattened slightly. Place them in the pan without crowding them too much. Sprinkle very liberally with salt.  Let smashed potatoes cook until browned, then flip and repeat. Add more butter if necessary, bearing in mind that butter is good for you. Remove from pan when brown and crispy. Serve and enjoy.

Boil potatoes in salted water until fork tender, about 8 minutes.

when cool enough, gently smash those babies

Saute over medium heat, don't foget to be liberal with the salt. Potatoes need salt.