I found so many recipes for Homemade Hummus online, but ended up using the one from the Cuisinart Elite Collection Recipe Booklet that came with my 12-cup food processor. I have made a couple of small changes over time as I perfect it so if it looks different than last time you checked that's why!
Makes 2 cups of hummus
Ingredients:
Zest of 1 lemon
1/2 teaspoon kosher salt
1 teaspoon dried parsley
3 cloves garlic
2 cans (15.5oz each) chickpeas (rinsed and drained)
2 tablespoons Tahini Paste (see recipe in blog for homemade paste)
2 tablespoons fresh lemon juice
2.5 tablespoons water
1/2 teaspoon ground cumin
2 tablespoons extra virgin olive oil
Directions:
1) Pulse lemon zest, salt, parsley and garlic together in the food processor 5-6 times, scrape the sides of the bowl and repeat.
2) Add remaining ingredients and process until smooth, about 1 minute. Scrape bowl and process again to fully incorporate all ingredients.
*We also added our favorite hot sauce a little at a time to a bit of the hummus for a quick, spicy hummus. We served both with carrots, celery, pita chips and pretzels.
Sunday, October 7, 2012
Homemade Tahini Paste
Ooooh my goodness, Tahini Paste is so hard to find in a small grocery store!!! All I wanted was to make homemade hummus for my sister and her husband on a double date night but everyone I asked at our local grocery store had no idea what I was talking about! Luckily, I came across Reeni's blog Cinnamon Spice & Everything Nice and she saved my life with a recipe to make fantastic Tahini Paste for my hummus.
Ingredients:
Sesame Seeds (I had a 1 cup jar on hand)
Olive oil (I only had extra virgin, used it and had no problems)
Directions:
1) Lightly toast sesame seeds over low heat in a sauté pan for 10 minutes, stirring often. Every recipe I read specified not to brown the seeds!!
2) Allow seeds to cool, then add them to bowl of a food processor with 2 tablespoons of olive oil and pulse until a paste forms. (I ended up needing to add another 2 tablespoons of olive oil to make a paste consistency).
You now have Tahini Paste!! PHEW!!! It took less time to make than it would to find and purchase in a store!!
Ingredients:
Sesame Seeds (I had a 1 cup jar on hand)
Olive oil (I only had extra virgin, used it and had no problems)
Directions:
1) Lightly toast sesame seeds over low heat in a sauté pan for 10 minutes, stirring often. Every recipe I read specified not to brown the seeds!!
2) Allow seeds to cool, then add them to bowl of a food processor with 2 tablespoons of olive oil and pulse until a paste forms. (I ended up needing to add another 2 tablespoons of olive oil to make a paste consistency).
You now have Tahini Paste!! PHEW!!! It took less time to make than it would to find and purchase in a store!!
Sausage and Peppers
This is a recipe I made by adapting a bunch of other people's recipes and using ingredients that I had at home, luckily it came out great the first time and I continue to make it this way! I usually make it the same week as the Sausage and Spinach over Pasta to use the rest of the sausage links.
Ingredients:
3 links of sweet or hot turkey sausage (depending on your preference)
1 bag of frozen pepper stir fry (happened to have it and it worked great so it's my go to ingredient!!)
1/4 teaspoon red pepper flakes
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon and 1 tablespoon extra virgin olive oil, divided
15oz can crushed tomatoes (low sodium and not flavored if you can find it)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Directions:
1) Heat saute pan over medium-high heat. Add 1 teaspoon extra virgin olive oil and swirl to coat pan.
2) Add sausage and pepper flakes, stirring to crumble. Cook 3-5 minutes, until sausage is no longer pink.
3) Remove sausage from pan. Heat 1 tablespoon extra virgin olive oil and add bag of frozen pepper stir fry. Cook 8-10 minutes, until vegetables are cooked, adding garlic for last minute of cooking.
4) Add crushed tomato, oregano, basil, parsley, salt, pepper and cooked sausage. Stir to combine. Simmer for 10 minutes and serve.
*We typically serve our over pasta or rice, whatever we have on hand!! A sprinkle of Parmesan cheese is great on this meal too.
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Ingredients:
3 links of sweet or hot turkey sausage (depending on your preference)
1 bag of frozen pepper stir fry (happened to have it and it worked great so it's my go to ingredient!!)
1/4 teaspoon red pepper flakes
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon and 1 tablespoon extra virgin olive oil, divided
15oz can crushed tomatoes (low sodium and not flavored if you can find it)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Directions:
1) Heat saute pan over medium-high heat. Add 1 teaspoon extra virgin olive oil and swirl to coat pan.
2) Add sausage and pepper flakes, stirring to crumble. Cook 3-5 minutes, until sausage is no longer pink.
3) Remove sausage from pan. Heat 1 tablespoon extra virgin olive oil and add bag of frozen pepper stir fry. Cook 8-10 minutes, until vegetables are cooked, adding garlic for last minute of cooking.
4) Add crushed tomato, oregano, basil, parsley, salt, pepper and cooked sausage. Stir to combine. Simmer for 10 minutes and serve.
*We typically serve our over pasta or rice, whatever we have on hand!! A sprinkle of Parmesan cheese is great on this meal too.
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Sausage and Spinach over Pasta
This recipe is adapted from Cooking Light's Sausage-Spinach Rice Bowl, with a couple of changes and served over pasta instead of rice.
**This is my husband's favorite dish that I make right now, most recently I made it for our 2 month wedding anniversary last week-he loves it!!!
Ingredients:
8oz pasta of your choice
1 tablespoon olive oil
3 links of hot or sweet turkey sausage, casings removed (depends how spicy you like your food!)
1/4 teaspoon red pepper flakes
3 teaspoons minced garlic
1 (6 ounce) package of baby spinach
1/2 cup light, fat free, reduced sodium chicken broth (I use College Inn)
Directions:
1) Cook pasta according to package directions.
2) Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat.
3) Add pepper flakes and sausage to pan, cook 4-6 minutes-until sausage is browned, stir to crumble.
4) Add garlic, cook 30 seconds, stirring constantly. Add spinach, cook 30 seconds, or until spinach begins to wilt, stirring constantly.
5) Add chicken stock and cooked pasta, bring to simmer for one minute.
6) Serve with Parmesan cheese sprinkled on top. The Cooking Light recipe calls for 1/4 cup of shaved Parmesan-Reggiano cheese on top, but we just sprinkle a bit of shredded or grated Parmesan on ours-whichever we happen to have!
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**This is my husband's favorite dish that I make right now, most recently I made it for our 2 month wedding anniversary last week-he loves it!!!
Ingredients:
8oz pasta of your choice
1 tablespoon olive oil
3 links of hot or sweet turkey sausage, casings removed (depends how spicy you like your food!)
1/4 teaspoon red pepper flakes
3 teaspoons minced garlic
1 (6 ounce) package of baby spinach
1/2 cup light, fat free, reduced sodium chicken broth (I use College Inn)
Directions:
1) Cook pasta according to package directions.
2) Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat.
3) Add pepper flakes and sausage to pan, cook 4-6 minutes-until sausage is browned, stir to crumble.
4) Add garlic, cook 30 seconds, stirring constantly. Add spinach, cook 30 seconds, or until spinach begins to wilt, stirring constantly.
5) Add chicken stock and cooked pasta, bring to simmer for one minute.
6) Serve with Parmesan cheese sprinkled on top. The Cooking Light recipe calls for 1/4 cup of shaved Parmesan-Reggiano cheese on top, but we just sprinkle a bit of shredded or grated Parmesan on ours-whichever we happen to have!
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