Rustic Hummus

My family loves hummus. I have a son that could live on the stuff. I use to buy a big container of it weekly at Costco. It dawned on me that there was no reason to buy it when I can make it at home for 1/2 the price.
I have tried many different recipes. I have never found one that I loved. They were bitter or just not right. This one is really good.
 To get that super smooth hummus we tend to see you must sit and remove the little skins off of each garbanzo bean. Well after pulling the skins off of about 5 little beans (I had 4 cans of beans rinsed and ready to use) I said the heck with it. We will have rustic hummus. I'm not sitting there and peeling the skins off of 4 cans of beans. So it is up to you on how smooth you want it to look. It tastes the same.
This recipe makes a large bowl. You can certainly half it.
The thing about this recipe is that you can adapt it to your own taste. More of this, less of that. It is a good basic recipe to play with.

Here is what I did:
4 cans garbanzo beans drained and rinsed
1 cup tahini (this is a sesame seed paste you can find at most grocery stores and health food stores. Make sure you mix it well before you use it. The oil and seed butter separate. )
4 lemons juiced
1 Cup extra virgin olive oil + a drizzle or so as needed while blending.
1 bunch cilantro, cleaned and just tear the top leaves off, a little stem is ok. You will be blending it a food processor anyway.
1/2 cucumber, peeled and diced
2 tsp. garlic powder (you can certainly use fresh garlic. This is just easy and works fine in my opinion.)
1 1/2 tsp. salt or more to taste
1 tsp. paprika
1 tsp. cumin
optional- a drizzle of honey if it tastes too tart from the lemon juice. The lemon will mellow some if you want to wait before adding any honey.

In food processor add tahini and lemon juice. Blend and scrape down sides if needed. Add evoo, cilantro, cucumber, garlic powder, salt, paprika, cumin and blend scraping sides down to blend it well. Add half the beans and blend well. Add the other half and blend well. Scrape down sides a few times during blending to make sure it is completely blended. If it is too thick add a drizzle of evoo or a Tbl. at a time of water.  Taste for tartness and add honey if you want to. Just a small drizzle. As I said before the lemon will mellow out. Now taste for seasonings. Add more salt or cumin etc...as needed. You don't want to under salt this or it will be very bland. The lemons and salt are important ingredients in getting the right hummus flavor.
Serve with cut up veggies, corn chips, pita chips or eat it off a spoon. It all works. We love to use it in veggie roll up as the condiment. YUM.
Enjoy!

Smoked Jalapeno Vinaigrette

 

This is a  version of a dressing that I had at a local Mexican restaurant. It was on a great salad with chicken and all the fixings.
I am actually making Vegetarian Black bean tacos for dinner tonight and am going to place a slaw as the first layer of the taco. I am using this vinaigrette to marinate the slaw in. I will put the slaw down first in the corn tortillas, then spiced black beans and top with fried onions and jalapeno pepper. Serve with any sauce you like. I think it will be great. Anyway onto the vinaigrette.


This is what I did:

6 cloves garlic minced
3/4 C rice wine vinegar (you could use any mild vinegar of choice. Even a white balsamic would be good.)
3 tsp. of pureed (or more depending on how spicy you like it) canned chipotle peppers in adobo sauce
3 Tbl. honey
1/4-1/2 cup fine chop cilantro
salt and pepper
1 Cup olive oil

Place in blender and blend till smooth. Refrigerate.

Santa Fe Salad

3/4 lb. Zuchinni, cut into rounds 1/4" wide
3/4 lb. yellow squash cut into rounds 1/4" wide
1/2 pint cherry tomatoes, cut in half
1/2 cup red bell pepper, diced
1/2 cup green onions, thin slice
1/4 - 1 Cup jalapeno, minced
1/2 Cup pumpkin seeds
1 C cilantro minced

Dressing:
1/3 cup water
1/4 cup evoo
1/4 cup apple cider vinegar
1 Tbl. minced garlic
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper

mix dressing well and pour over cut up veggies. chill for at least 30 minutes.

Low Fat but oh so good Potato Salad

I have this Richard Simmons Cookbook. It is a pretty good one. We have liked everything we have ever made out of it. We love his potato salad. It is different from my southern potato salad, but I would almost say it is just as good. The fact that it is low fat is even better. The first time I made it I could hardly believe it was low fat. It is a keeper.

Here's what I do: Book says this is 4 servings. You know I at least double this if not triple.

4 cups cubed unpeeled red potatoe
1 can (14 oz.) fat-free chicken broth
2 Tbl. apple cider vinegar
1/4 cup finely diced celery
1/2 cup finely diced green onion (green and white part.)
2 hard boiled egg whites, coarsely chopped
1 Tbl. minced fresh parlsey

Dressing:
1/2 cup reduced fat mayo
1 Tbl. course ground Dijon mustard
1 Tbl. sweet pickle relish
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. celery seed

1. In medium saucepan combine the potatoes with the chicken broth. Bring to a boil over med-high heat. Cover and cook about 10 minutes or until tender. Drain. In large bowl toss the hot potatoes with the vinegar.

2. In second bowl mix dressing ingredients. Add to cooled potatoes together with the rest of the remaining ingredients. Toss to combine and chill.

Buttermilk Dressing

Buttermilk dressing really is the precursor to Ranch Dressing. They really are one and the same. Here is a recipe that I found and give inspirational credit to Home Sick Texan.
This is very good and refreshing. Unlike some other "Ranch Dressings" this doesn't have onion powder and garlic powder. It does have garlic though. It is very very good.
Give it a try.

Here's what I did:

1/2 Cup Mayonnaise (of course at my house Hellmanns is the only mayo that exists.)
1 Cup sour cream
1 Cup buttermilk
1/2 Cup fine chop cilantro
2 Tbl. fresh squeezed lime juice
2-4 cloves minced garlic (this is where you let your taste buds do the decision making.)
1 jalapeno pepper, seeded, veined and minced fine
1 Tbl. fine minced chives
1/8 tsp. cayenne (to taste)
salt and pepper (to taste)
mix everything in a food processor or blender and chill and least an hour.

Guacamole

Although its hard to believe based on the temperatures here in Texas. Summer is drawing to a close soon. I for one will be happy to see the cooler weather come back. Or at least as cool as it ever gets here in good ole Texas.
I have been hungry for some Tex-mex and just some summer time foods. I actually am planning a big Tex-mex meal this weekend  with cheese enchiladas smothered in chili gravy, big pot of pinto beans, and Mexican rice. I may or may not grill chicken. I have to see what I feel like. Oh, and of course margaritas. I will post a really easy and wonderful recipe for margaritas later. They aren't the frozen kind but they are delicious and easy because you can make huge batches and you don't have to use the blender.
Anyway, my family is like flies to ......well you know, when it comes to my guacamole. It is a real battle to have enough for dinner time if I make it too early. This isn't a big secret recipe. I have seen everything from guacamole with just mashed up avocados and onion, to some who add in picante sauce (I actually started out making mine that way.) Just like all recipes there is no right or wrong way in my opinion. There is just good. I'm not a food purist. If it tastes good or makes something better then do it. Now I know when to leave a recipe alone as well. I just think its about taste and your food experience. Enjoy it rather than stand on whats right or wrong. Anyway, here is what I do.

Guacamole
4 large ripe avocados.

Everything from here on out is personal choice. You choose how much of each ingredient you like in your Guacamole.
1 jalapeno (stem removed, cut in two and remove seeds and veins. The heat is really in the seed  and veins. So if you remove them you don't have so much fire.) Slice into slivers and then mince.

2 plum tomatoes,  cut in two and with a spoon scoop out all the seeds and wet stuff. After this dice into fairly small pieces.

1/2  a medium onion (use whatever you like, white, yellow, red....) and dice fine

1/2 bunch cleaned cilantro, minced

salt

juice of half a lime

Peel the avocados and place in a bowl. With a fork mash them up as much as you like for your guacamole. Add the rest of the ingredients except the salt and lime. Add the salt last a little at a time till it is salty enough for you. Lastly mix in the lime juice. Taste for salt and of course if it needs more of any ingredient or even more lime. Serve with corn chips.
If you make ahead and want to store in fridge:
I have heard and tried using the avocado seed. Can't say that really worked all that well. What you want to do is cover with Saran wrap. Place it directly on the guacamole and make sure there are no air pockets. Air is what turns it brown as it oxidizes. Place in fridge. When your ready to eat just remove the saran wrap and give it a stir. Taste for seasoning once more and then enjoy.

"Eat your heart out Colonel" Cole Slaw

My favorite cole slaw is the cole slaw at KFC. It is about the only cole slaw I will eat. Until now.  I have tried numerous attempts at getting a recipe down that I like and this is puuuurrrrttttyyyy close. It's puuuurrrrrtttttyyyy good. I hope you like it too.

Cole Slaw:

2 16 oz. bags pre-chopped cole slaw mix. ( If you have more energy than I have right now you can chop your own.)

3/4 Cup Whole milk

3/4 Cup mayonnaise

3 Tbl. sugar

2 tsp. white vinegar

1/4+1/8 tsp. salt

1/4+1/8 tsp. black pepper

1 jalapeno (seeded and fine diced) optional

Add chopped cabbage and diced jalapeno (if using) to large bowl. In separate bowl mix milk, mayo,sugar,vinegar,salt and pepper. Whisk together and pour over cabbage. Blend well. Cover and refrigerate at least two hours. 

If you want you can add chopped cilantro just before serving to change up the flavor some.

Tabbouleh Salad

Oh what can I say about Tabbouleh....YUM! This is fresh and green and delish. Make the zucchini burger patties and serve with greek yogurt and tabbouleh salad and you have a great meal. We have ate like crazy people since Thanksgiving and I woke up this morning craving anything fresh and green. So I'm sharing my favorites with you. The more authentic Lebanese recipe has a lot more parsley and a lot less bulgar wheat. This is how we like it. I always double this for my family. It does make a lot though.

Tabbouleh Salad:

1 1/2 cups cracked wheat (bulgur wheat) soaked till soft in 1 1/2- 2 cups boiling water

1/2 Cup chopped green onions

2 -3 diced tomatoes

1 small bunch fresh parsley finely chopped (you don't want huge chunks of parsley.)

2-4 Tbl. finely chopped mint leaves

juice of 1 1/2 lemons

1/2 - 3/4 Cup olive oil

salt and pepper to taste

1 can drained chick peas/garbanzo beans. You can also use pine nuts if you prefer. About 3 Tbl. of pine nuts if using in place of garbanzo beans.

Since this is a salad you can add or subtract to suit your personal tastes. You can also use Quinoa instead of the bulgur wheat if you prefer. Just cook and fluff the Quinoa and add it in instead of the bulgur wheat. I do this a lot and we like it just as much. Some people like diced cucumber in their salad as well. This is versatile and you can add whatever makes you happy.

Place boiling water over bulgur wheat and mix. Leave this sit till the wheat has soaked up all the water. The wheat should be dry and have a al dente bite to it. When all the water is absorbed fluff with fork. While wheat is soaking chop veggies and get everything measured for combining the salad.

When the bulgur wheat is read add in the green onions, tomatoes, parsley, mint, chickpeas. Add oil and lemon juice and mix well. Season with salt and pepper to taste. Cover and place in fridge. The flavors mellow some. This should not necessarily be sour but should have a good lemon bite it. The lemon is the key to the flavor success of the salad. Without it the salad will be mundane. We almost prefer it fresh as the lemon and everything are at their peak in flavor. But it has a wonderful blended flavor as it sits and chills. Stir before serving.

Spring Greens with Fresh Ginger & Pineapple Vinaigrette

I had this salad at a church function a few years ago. It has become a favorite with my family.

Spring Greens with Fresh Ginger & Pineapple Vinaigrette

Vinaigrette:

1/2 Cup Pineapple juice

3 Tbl. rice wine vinegar

1/4 Cup olive oil

1 tsp. freshly grated ginger

1-2 cloves garlic, minced

salt and fresh cracked pepper to taste

sugar (to balance out the flavors if needed. I don't think I have ever added it. It is really a personal taste.)

Combine all vinaigrette ingredients in jar with lid. Shake well and set aside. Dress the salad right before serving. 

Salad:

1 bag spring mix lettuces

1/4 Cup bacon, fried crisp and crumbled (I also use more bacon than the recipe calls for. We love us some bacon.)

1 Cup pineapple tidbits (well drained), or fresh

1/2 cup toasted cashews, Macadamia nuts are wonderful as well.

3 green onions sliced thin

1/4 cup toasted coconut

Toast nuts and coconut. Cool. Mix everything into a large bowl and add dressing a little at a time till its coated to your liking.

Blueberry Vinaigrette

This is simple and delicious. We serve it on field greens or the delicate butter lettuces with walnuts. Simple and so very good.

Blueberry Vinaigrette

1 Cup olive oil

1 Cup balsamic or red wine vinegar (I have always used Balsamic. Just our preference.)

1 Cup pure maple syrup

1 Cup blueberries (we buy huge bags of organic blueberries at Costco. These work great. Of course fresh is always wonderful.)

Salt and fresh cracked pepper to taste. Go light on this. 

.Throw everything in food processor or blender and blend till smooth. Season to taste with salt and pepper.

Spinach and Strawberry Salad with Bacon and Poppy Seed Dressing

This is so good. Its sweet and satisfying. 

Poppy Seed Salad Dressing

1/2 Cup distilled white vinegar

2/3 Cup Olive oil

1/2 Cup sugar

2 Tbl. poppy seeds

1/2 tsp. paprika

2 Tbl. minced red onion

Place in bowl or jar and using an immersion blender blend (I use the large wide mouth canning jar for this.) Place in refrigerator.

Salad

Large bunch washed spinach

2 Tbl. or so of toasted sesame seeds

2-3 Cups sliced strawberries

1/2 pound bacon fried and  broken into small pieces (or as much as you want.)

This salad is really made based on personal taste. I place a hand full of spinach for each person I'm serving in a large bowl. I add enough Poppy Seed Dressing to lightly coat. I place on salad plates and then top with strawberries, fried bacon, and toasted sesame seeds.

Yet Another Ranch Dressing Recipe #3

I seem to be having this obsession with Ranch Dressing. When I first started out I had no idea the variations that could exist. Who knew! This is a variation of a Ranch Dressing recipe I saw on Pioneer Womans Food Network site. It is pretty good.

Bumped Up Ranch Dressing:

3 cloves of garlic

1/4 tsp. salt

1 Cup Mayo

1/2 Cup Plain Greek Yogurt or sour cream

1/4 Cup Cilantro (minced) or flat leaf parsley

2 tsp. dill minced

2 Tbl. chives minced

1 tsp. Worcestershire sauce

1/2 tsp. black pepper

1/2 tsp. white vinegar

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 tsp. onion powder

dash hot sauce

buttermilk (amount based on how thin you like your dressing)

Mince the garlic and place in food processor. Add salt, cilantro, dill, chives, onion powder.  Pulse to start chopping everything fine. Add mayo and again blend to mince the herbs up fine. Then add rest of ingredients except the buttermilk. Now add buttermilk till it is as thin as you like your dressing to be. When all is blended taste for seasoning (salt and pepper). The final dressing will be a light green. Very good. Worth a try. I love the cilantro in this. It gives it a wonderful flavor, yet not strong at all. A nice flavor surprise.

Another Amazing Ranch Dressing Recipe.

This recipe is an adaptation of The Barefoot Contessa's ranch recipe. It is heavy on the basil flavor and is yummo. This is my families favorite Ranch dressing. When you first make it it will seem salty. Give it time in the fridge and that goes away. Also, I think that it seems a little too tart. So I always add a little honey to it till I get it tasting like I like. I would let it sit in the fridge for an hour and then make the adjustments to the flavor.
One of my sons who is a Ranchaholic (I think he needs a twelve step program) loves loves this. Can't keep him out of it.

Ranch Dressing heavy on the basil

3 green onions, white and green parts chopped

1/2 cup fresh basil leaves

1/4 cup flat leaf parsley

1 Tbl. fresh squeezed lemon juice

1 1/2 Tbl. dijon mustard

1 Tbl. olive oil

2 garlic cloves (chopped)

1 1/2 tsp. salt ( her recipe called for 2 1/2 tsp. salt. I thought this is too salty. So you can add more if you would prefer.)

1 tsp. black pepper

1 Cup mayo

1/2 Cup greek style yogurt.( Plain)

1/2 Cup buttermilk

2 Tbl. parm. cheese
honey (optional)

Place green onions, basil, parlsey, lemon juice, mustard, evoo, garlic, parm cheese, salt and pepper in bowl of food processor. Puree for 15-20 seconds till it is a smooth mixture. Add the mayo, yogurt and buttermilk. Blend till smooth. Cover and refrigerate at least one hour to let flavors blend. If it is too tart then add a few tsp.'s of honey to take the tart edge off.

Blackened Salmon Salad

picture taken by "ME"

Serves 2
 4 Cups field greens
1/4 lb. fresh green beans
4 ounces basic vinaigrette (recipe follows)
1 roma tomato cut into 6 wedges
4 ounces marinated artichoke hearts
2 hard boiled eggs halved
1/4 Cup Pimento stuffed green olives
2 (6 ounce) Salmon fillets
blackening seasoning
2 Tbl. canola oil
 Instructions:
Make vinaigrette (recipe follows) and put in squirt bottle.
Place a pan of water on stove and bring to a boil. Add a little salt. Drop trimmed green beans in and cook till crisp tender. About 5 minutes. When done transfer to ice bath to stop cooking and then drain in colander and set aside.
Pile plates with cleaned field greens. Place three wedges of tomato on plate at edges of salad in triangle. Place artichokes around greens in between tomatoes. Place one egg cut in half on each side of plate. Scatter green beans and olives on salad.
Heat cast iron skillet till its very hot and season skinless side of salmon with blackening seasoning (leave skin on underside of salmon till after cooked. You will remove the skin after salmon it cooked.)  Add oil and place salmon in skillet season side down. Fry till it is cooked and well crusted and browned. Turn skillet down and turn salmon over and cook till salmon is done to your liking. Remove skin for serving.
Squirt salad with vinaigrette and place a piece of salmon on top of salad. Drizzle a little vinaigrette on top of cooked salmon and serve.

Vinaigrette:
1 tsp. dijon mustard
1/4 C red wine vinegar
1/8 C white wine vinegar
1 small garlic clove
1 tsp. salt (you might start with less and add more if your salt sensitive.)
1/2 tsp. ground pepper
1/4 tsp. white pepper
1/3 cup olive oil
1/2 cup canola oil
put everything but oils in blender and blend. Then while blender is going add oils to emulsify. Taste for seasoning. I did add some Agave nectar to my vinaigrette. I thought it was a little too tart. Once it is on the salad with the fish it tastes perfect.

Throw that packet away best ranch dressing

1-2 garlic cloves ( I like two but if you aren't sure start with one and add another if you want more.)
1/8-1/4 tsp. salt (I used the 1/4 tsp.)
1/4 C Italian flat leaf parsley chopped fine
2 Tbl. chives chopped fine
1 Cup mayo
1/2 Cup sour cream
buttermilk

Instructions: chop garlic and place salt on the garlic and use a knife to smash the garlic into a paste. Place garlic paste into bowl. Add parsley and chives. Add the mayo, sour cream and mix. Add buttermilk till it is the consistency that pleases you.. I like my dressing a little thinner so I use more buttermilk. To each his own. This is great and hope you enjoy it.