Hummus

Hummus: the perfect spread/dip for pretty much everything.  I put it on sandwiches, crackers, carrots, chips, celery, pita bread, etc.  Now that I know how easy it is to make, I feel silly buying it at the grocery store.  My go-to starter recipe is from my parents Lebanese friend. I use this as the base and then add in whatever flavoring I am craving at the time.  It could be: pesto & basil, chipotle peppers, cilantro & jalapenos, or roasted red pepper to name a few.  

Here is the starter recipe:

Hummus:

1         15 ½  oz. can garbanzo beans, drained

2         tablespoons tahini (sesame seed paste)

¼-1/2  cup lemon juice

1 clove garlic

1/8 teaspoon cumin

½ teaspoon salt

Chopped parsley

Olive oil

Process all of the ingredients except for one tablespoon of the garbanzos, the parsley and the olive oil in a food processor and add water to just below the level of the garbanzos.  Process, adding additional water as necessary to form a think, smooth paste.  Garnish the edge of a serving dish with parsley.  Place the hummus in the center.  Mound the reserved garbanzos in the center with a little parsley and drizzle a little olive oil over the top.

If you decided to add a flavor just make sure you taste, taste, taste until you are happy with the balance of ingredients.

Enjoy!

Handmade Oatmeal Bread

Last Fall, I finally gave in an purchased a Kitchen Aid Mixer.  And since it came from Costco, it is no ordinary mixer it is the Professional series and let me tell ya it gets the job done!


On a chilly weekend this Winter, I decided to test out the bread baking ability with a homemade oatmeal bread recipe.  I found the recipe on Wild Yeast Blog which I follow on a regular basis. The official title is Mamie's Oat Meal Bread.


Here is the recipe:

Mamie’s Oat Meal Bread

2 pkg Fleischmann’s Active Dry Yeast dissolved in 1/4 cup water with 1 tablespoon flour and 1 tablespoon sugar

4 cups milk scalded and poured over

• 4 cups rolled oats
• 1/2 cup shortening
• 1/2 cup molasses
• 2 tablespoons salt [Next time I would use a bit less.]

Let cool till luke warm.

Combine yeast with oatmeal mixture. Add flour to make stiff dough — about 7 cups. [My dough took almost 9 cups, but everyone measures cups differently.]

Turn onto a floured bread board. Knead 8 to 10 minutes. Turn into lightly greased bowl. Turn over to grease the top. Let rise till doubled in bulk — 1 1/2 hours. Punch down and let rise until nearly doubled — about 1/2 hour. Turn onto board. Let rest 10 minutes. Place in four 9 x 5 x 3 pans. Let rise until almost doubled. Bake 1 hr 15 minutes at 375°. [Mine was done in about 50 minutes.]

It is ready to bake when an indentation made with a finger does not rise. [This took my loaves about an hour and 45 minutes.]

If temperature is not 80° put a frying pan full of boiling water in the oven. Place the bread above it.

This made two very big, hearty loaves of bread.  I thought the texture was very nutty and good.  The molasses gave it a deep, brown color and a chewy crust.  I would recommend this to anyone looking for a great bread of toast or sandwiches.  Enjoy!

Sweet Potato Chili

Chili is a serious deal in my family.  My mother has perfected a red and white version and every Wednesday before Thanksgiving we invite our closest friends to have a bowl to celebrate the beginning of the Holiday season.  Normally, our chilis have ground beef or shredded chicken but I decided to try this vegan version last October.  I wanted something that would be veggie filled but still equally as hardy.  We served this at the Chili Party this year and I am still fielding requests for the recipe.  Enjoy!

Sweet Potato Chili

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 2 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (the original recipe called for a full teaspoon but we found it too hot.  I would start with 1/2 and season as you go)
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• ground sea salt and black pepper ( I used about 1/2 teaspoon each)
• 1 28-ounce can diced tomatoes, including the liquid OR about 4-5 fresh tomatoes roasted and smashed.
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can vegetable broth
• serve with tortilla chips, avocado and for the omnivores in your life sour cream and cheese

Directions

Chop, chop, chop all the veggies.  In a big stock pot, saute onion and peppers.  Cook until the onions turn clear.  Add the sweet potatoes, tomatoes, minced garlic, beans, veggie broth and spices.  Bring the pot to a boil and then set on low to simmer for about 3-4 hours.  If you have trouble getting the desired thickness, simmer with the top off.

Notes:  You could also make this in a crock pot.  I cooked mine for about 4 1/2 hours.  If your chili looks more like a stew then simmer with the top off until it thickens.  This freezes well. If you are attending Chili Party 2011, you’ll have a chance to taste this recipe.