2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
Hot sauce, to taste
Put all ingredients in a food processor and blend until smooth.
Friday, May 23, 2008
Beet, Walnut and Gorgonzola Salad
6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
Spicy Avocado-Stuffed Deviled Eggs
10 large eggs
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon wasabi paste (Japanese horseradish paste)*
1/4 teaspoon salt
Pinch freshly ground black pepper
1 plum tomato, seeded and finely chopped
1 scallion, finely chopped
1 serrano chile, seeded and minced
1 firm-ripe avocado, halved, peeled, pitted, and diced
*Available at Asian markets and some supermarkets
Hard boil the eggs. Peel eggs and halve lengthwise. Carefully remove yolks and mash in large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt, and pepper and stir with fork until smooth. Fold in tomato, scallion, and chile. Fold in avocado. Spoon mixture into whites.
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon wasabi paste (Japanese horseradish paste)*
1/4 teaspoon salt
Pinch freshly ground black pepper
1 plum tomato, seeded and finely chopped
1 scallion, finely chopped
1 serrano chile, seeded and minced
1 firm-ripe avocado, halved, peeled, pitted, and diced
*Available at Asian markets and some supermarkets
Hard boil the eggs. Peel eggs and halve lengthwise. Carefully remove yolks and mash in large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt, and pepper and stir with fork until smooth. Fold in tomato, scallion, and chile. Fold in avocado. Spoon mixture into whites.
Chipotle Deviled Eggs
12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves
*Available at some supermarkets, specialty foods stores, and Latin markets.
Hard boil the eggs. Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Spoon filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves
*Available at some supermarkets, specialty foods stores, and Latin markets.
Hard boil the eggs. Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Spoon filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
Tropical Fruit Salsa
1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya (or mango)
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro
Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)
Tuesday, May 13, 2008
Oatmeal Peanut Butter Cookies
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup sugar (or Splenda)
1 cup peanut butter
2 eggs
1.5 cups whole wheat flour
1 tsp salt
1 cup thick rolled oats
2 tsp baking soda
Preheat oven to 350.
Cream shortening, butter, sugars and peanut butter until light and fluffy. Add eggs one at a time. Add flour, salt and soda all at once. Mix in oats just until combined.
Drop by heaping teaspoons onto baking sheers and bake for 10-15 min, or until just starting to brown.
Makes approximately 60 cookies
1/2 cup butter
1 cup brown sugar
1 cup sugar (or Splenda)
1 cup peanut butter
2 eggs
1.5 cups whole wheat flour
1 tsp salt
1 cup thick rolled oats
2 tsp baking soda
Preheat oven to 350.
Cream shortening, butter, sugars and peanut butter until light and fluffy. Add eggs one at a time. Add flour, salt and soda all at once. Mix in oats just until combined.
Drop by heaping teaspoons onto baking sheers and bake for 10-15 min, or until just starting to brown.
Makes approximately 60 cookies
Quiche Lorraine
2 frozen pie crusts
1 pound bacon
1.5 cups swiss cheese, shredded
1 onion, chopped
2 cups half and half
6 eggs
3/4 tsp salt
1/8 tsp cayenne pepper
Preheat oven to 425.
Fry the bacon in a skillet. Remove and crumble, distribute into crusts. Sautee the onion in the leftover grease until translucent. Drain and divide into crusts. Divide swiss into crusts.
Whisk half and half, seasonings and eggs together. Divide into crusts.
Bake for 15 min. Reduce heat to 300 and bake 10 min more, or until a knife inserted in the center comes out clean.
Allow to sit 10 min before serving.
Serves 12
Serving Size 146 g
Amount Per Serving
Calories 452
Calories from Fat 300
Total Fat 33.3g (51%)
Saturated Fat 12.2g (61%)
Cholesterol 162mg (54%)
Sodium 1083mg (45%)
Total Carbohydrates 14.5g (5%)
Sugars 1.7g
Protein 22.6g
Vitamin A 8% • Vitamin C 2%
Calcium 17% • Iron 8%
Nutrition Grade C-
* Based on a 2000 calorie diet
1 pound bacon
1.5 cups swiss cheese, shredded
1 onion, chopped
2 cups half and half
6 eggs
3/4 tsp salt
1/8 tsp cayenne pepper
Preheat oven to 425.
Fry the bacon in a skillet. Remove and crumble, distribute into crusts. Sautee the onion in the leftover grease until translucent. Drain and divide into crusts. Divide swiss into crusts.
Whisk half and half, seasonings and eggs together. Divide into crusts.
Bake for 15 min. Reduce heat to 300 and bake 10 min more, or until a knife inserted in the center comes out clean.
Allow to sit 10 min before serving.
Serves 12
Serving Size 146 g
Amount Per Serving
Calories 452
Calories from Fat 300
Total Fat 33.3g (51%)
Saturated Fat 12.2g (61%)
Cholesterol 162mg (54%)
Sodium 1083mg (45%)
Total Carbohydrates 14.5g (5%)
Sugars 1.7g
Protein 22.6g
Vitamin A 8% • Vitamin C 2%
Calcium 17% • Iron 8%
Nutrition Grade C-
* Based on a 2000 calorie diet
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