Spinach and Artichoke Hummus
Prep Time: 15 minutes
Cook Time: 5 minutes
Yummy! Creamy garlic Spinach and Artichoke Hummus!
Ingredients
Prep Time: 15 minutes
Cook Time: 5 minutes
Yummy! Creamy garlic Spinach and Artichoke Hummus!
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, peeled and roughly chopped
- 5oz fresh spinach
- 1 can (14oz) artichoke hearts, drained
- 2 cans (15oz) garbanzo beans, rinsed and peeled
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 1 tsp kosher salt
- 1 1/2 tsp cumin
- In a medium skillet, heat olive oil, garlic and spinach for about 3 minutes, stirring frequently, until spinach wilts. Add artichokes and saute an additional minute. Remove from heat and set aside.
- In a large food processor, process garbanzo beans with tahini and lemon juice until smooth. Add spinach and artichoke, salt and cumin. Process for several minutes until combined and smooth. Add additional liquid (olive oil, lemon juice or garbanzo bean water) if needed to make smoother.
- ENJOY!
Curried Hummus
2 15 oz cans Garbanzo beans
2 Tbsp Olive Oil
3 cloves Garlic
1 Tbsp + 1 tsp Curry Powder
6 Tbsp Lemon Juice
1 -2 Tbsp Tahini
1/2 C water
Salt + tabasco sauce + cayenne pepper to taste
Put all ingredients in a good processor and blend until smooth. Serve with pita chips or sliced veggies.
2 15 oz cans Garbanzo beans
2 Tbsp Olive Oil
3 cloves Garlic
1 Tbsp + 1 tsp Curry Powder
6 Tbsp Lemon Juice
1 -2 Tbsp Tahini
1/2 C water
Salt + tabasco sauce + cayenne pepper to taste
Put all ingredients in a good processor and blend until smooth. Serve with pita chips or sliced veggies.
Making this with fresh roasted chiles and spicy chicken sausage, then building it in layers like lasagna.
http://www.myrecipes.com/recipe/baked-chiles-rellenos-10000001713108/
Ingredients
MARCH 2008
http://www.myrecipes.com/recipe/baked-chiles-rellenos-10000001713108/
Ingredients
- 8 poblano chiles
- 3/4 pound fresh high-quality Mexican chorizo
- 1 cup crumbled cotija cheese
- 1 teaspoon minced fresh oregano leaves
- 12 eggs
- 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freshly shredded jack cheese
- 1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
- 2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
- 3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
- 4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
- 5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
- 6. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
MARCH 2008
From http://theresekerr.com/everyones-talking-about-kale/
Yum! I'm picking Kale daily and using it in salads, stuffing it in meats, adding it to soups and pasta. This sounds like a great side dish:
Ingredients: 1 bunch Tuscan kale
2 cups peas, cooked
1 bunch mint, leaves chopped
Olive oil
Juice of 1 lemon or balsamic vinegar
Salt to taste
Method:
1. Remove the kale leaves from the stalks and shred them finely.
2. Lightly steam the leaves for about 3 minutes.
3. Allow to cool. Shred mint leaves.
4. Cook peas and combine with kale and mint.
5. Dress salad with balsamic or lemon and oil season to taste.
6. Also tasty with some cubed kipfler potatoes and crumbled feta cheese.
Yum! I'm picking Kale daily and using it in salads, stuffing it in meats, adding it to soups and pasta. This sounds like a great side dish:
Ingredients: 1 bunch Tuscan kale
2 cups peas, cooked
1 bunch mint, leaves chopped
Olive oil
Juice of 1 lemon or balsamic vinegar
Salt to taste
Method:
1. Remove the kale leaves from the stalks and shred them finely.
2. Lightly steam the leaves for about 3 minutes.
3. Allow to cool. Shred mint leaves.
4. Cook peas and combine with kale and mint.
5. Dress salad with balsamic or lemon and oil season to taste.
6. Also tasty with some cubed kipfler potatoes and crumbled feta cheese.
Jen loves this Henry Bain Sauce from Southern Living...
http://www.myrecipes.com/recipe/beef-tenderloin-with-henry-bain-sauce-10000000589740/Ingredients
Beef Tenderloin With Henry Bain Sauce
Beef Tenderloin With Henry Bain Sauce
- 1 (9-ounce) bottle chutney
- 1 (14-ounce) bottle ketchup
- 1 (12-ounce) bottle chili sauce
- 1 (10-ounce) bottle steak sauce $
- 1 (10-ounce) bottle Worcestershire sauce
- 1 teaspoon hot sauce $
- 1/4 cup butter or margarine, softened $
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 (4 1/2- to 5-pound) beef tenderloin, trimmed
- Dinner rolls $
- Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.
- Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)
- Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
- Note: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.
Tuscan Soup
A recreation, as near as I can make it, to the one I had at Boulangerie Marie in Cedar City:
6 cups chicken broth
1 onion, chopped
3 spicy Italian sausage links, sauted & crumbles
2 large potatoes, cubed
1 cup spinach, kale or chard, chopped
1 can cannellini or great northern beans, drained
dash nutmeg
dash red pepper flakes
salt & pepper to taste
Put it all in a crock pot and heat for a few hours or all day.
Before serving add:
1/4 cup evaporated milk
Serve hot with french bread and a chilled Chardonnay.
6 cups chicken broth
1 onion, chopped
3 spicy Italian sausage links, sauted & crumbles
2 large potatoes, cubed
1 cup spinach, kale or chard, chopped
1 can cannellini or great northern beans, drained
dash nutmeg
dash red pepper flakes
salt & pepper to taste
Put it all in a crock pot and heat for a few hours or all day.
Before serving add:
1/4 cup evaporated milk
Serve hot with french bread and a chilled Chardonnay.
Mediterranean Nachos
These are FABULOUS and more healthy than most alternatives. Serve it up for the Super Bowl! Thanks to www.facebook.com/Sabra
Layer on an oven-proof pan:
4 cups pita chips
1/2 cup Hummas, spread in spoonfuls
8-10 grape tomatoes, halved
1/2 cup zuchinni, chopped
2 Tbsp Greek olives, chopped
2 Tbsp pepperoncini, chopped
2 Tbsp red onion, chopped (this is my addition)
1 1/2 cups mozzarella, shredded
BAKE at 375 degrees fpr 15-20 minutes until the cheese is melted. Serve warm.
Layer on an oven-proof pan:
4 cups pita chips
1/2 cup Hummas, spread in spoonfuls
8-10 grape tomatoes, halved
1/2 cup zuchinni, chopped
2 Tbsp Greek olives, chopped
2 Tbsp pepperoncini, chopped
2 Tbsp red onion, chopped (this is my addition)
1 1/2 cups mozzarella, shredded
BAKE at 375 degrees fpr 15-20 minutes until the cheese is melted. Serve warm.
For the Holidays, here's a recipe that sounds AWFUL, but is WONDERFUL!.
Cranberry Salsa for bread or crackers:
Chop up: 1 Bag Fresh Cranberries + 1 or 2 Jalapenos + Half onion
Mix with 1/2 Cup Sugar + 1/2 Cup cilantro, minced + pinch of minced garlic + salt & pepper to taste
Place 16 oz Whipped Cream Cheese in a bowl then top with cranberry mixture.
YUM! From Williams-Sonoma:
Candied Mixed Nuts with Rosemary
http://www.williams-sonoma.com/recipe/candied-mixed-nuts-with-rosemary.html
Sweet Potato Souffle with Spiced Pecan Topping
http://www.williams-sonoma.com/recipe/sweet-potato-souffle-with-spiced-pecan-topping.html
Just had this hearty soup for dinner, it's easy an easy crock pot dinner for working Moms.
Artichoke Chicken & Rice Soup:
COMBINE...
1 (10 oz can) Chicken
1 (14 oz can) diced tomatoes
1 (14 oz can) artichoke hearts, quartered
1 (2 oz can) sliced olives, drained
1 (4 oz can) sliced mushrooms
1 small onion, chopped
1 tsp thyme, crushed
2 tsp curry powder
salt & pepper to taste
SERVE over 1/2 cup cooked rice
Cranberry Salsa for bread or crackers:
Chop up: 1 Bag Fresh Cranberries + 1 or 2 Jalapenos + Half onion
Mix with 1/2 Cup Sugar + 1/2 Cup cilantro, minced + pinch of minced garlic + salt & pepper to taste
Place 16 oz Whipped Cream Cheese in a bowl then top with cranberry mixture.
YUM! From Williams-Sonoma:
Candied Mixed Nuts with Rosemary
http://www.williams-sonoma.com/recipe/candied-mixed-nuts-with-rosemary.html
Sweet Potato Souffle with Spiced Pecan Topping
http://www.williams-sonoma.com/recipe/sweet-potato-souffle-with-spiced-pecan-topping.html
Just had this hearty soup for dinner, it's easy an easy crock pot dinner for working Moms.
Artichoke Chicken & Rice Soup:
COMBINE...
1 (10 oz can) Chicken
1 (14 oz can) diced tomatoes
1 (14 oz can) artichoke hearts, quartered
1 (2 oz can) sliced olives, drained
1 (4 oz can) sliced mushrooms
1 small onion, chopped
1 tsp thyme, crushed
2 tsp curry powder
salt & pepper to taste
SERVE over 1/2 cup cooked rice