Sunday, June 28, 2015

Easy Garlic Hummus

Yield: 8 servings
  • 1 (15oz) can chickpeas (garbanzo beans), drained - reserve ¼ cup liquid from can
  • ½ Tbsp minced garlic
  • 1 Tbsp olive oil
  • ¼ cup tahini (pure ground sesame seeds)
  • 3 Tbsp lemon juice
  • ¼ cup liquid from can of chickpeas (or water)
  • ½ tsp salt (or to taste)
  • ½ tsp cumin
  1. Place all ingredients into a food processor or blender.
  2. Blend until smooth, about 1 minute, scraping the sides if needed.
  3. Serve with carrots, pita chips, crackers, or other vegetables
From: Loriann


Monday, June 22, 2015

Pine Nut Hummus

Yields: 2 cups

*2 Tablespoons tahini (sesame seed paste)
*2 Tablespoons fresh lemon juice
*2 Tablespoons olive oil
*1 garlic clove
*1/2 teaspoon salt
*15 ounce can chickpeas, drained and rinsed
*1/4 cup roasted pine nuts
*1/4 cup water
*dried parsley, olive oil, and pine nuts for garnish (if desired)

1. In a blender or food processor, add all ingredients and pulse or blend, scraping down the sides as needed. Process or blend until you have a smooth, creamy consistency. Add more warm water a tiny bit at a time if the hummus is still too thick.
2. Pour it into a bowl and drizzle a small amount of olive oil on top. Sprinkle with dried parsley and pine nuts if desired.
3. Serve with pita chips or raw veggies.
4. Cover and refrigerate leftovers.

NOTES: We have made this a few times in the past couple of months. I think this is so much better the next day!

Tahini can usually be found in the Asian aisle at the grocery store. It is an expensive ingredient, but you usually only use a bit at a time - You need to use it to make the hummus taste right.
Click here if you want to make your own

recipe from: lovely little kitchen

Wednesday, June 3, 2015

Simple Butter Rolls

This recipe came with my Oster bread maker, to be used with the dough making setting.  I use this recipe a lot when I want rolls fast and I don't want to refrigerate the dough overnight.   I usually triple it in the Bosch these days with the size of my family.

2 Tbsp. sugar
3 c. bread flour (This is approximate. I used some combination of white and wheat flour, and I leave my roll dough on the sticky side).
2 tsp. active dry yeast
1/4 c. water
3/4 c. milk, warmed
1 egg
1/4 c. butter, melted

Knead in mixer or use dough making setting on bread maker.  Spay large bowl with cooking spray or coat with shortening. Place dough in bowl and turn dough to coat. Cover and let rise until doubled.  Decrease rising time in a warm oven.  Depending on how the dough is used,  it makes twelve rolls baked at 325 degrees F for 25-30 minutes.