The perfect hummus recipe is oh so elusive. I love the hummus at the Brooklyn Diner in NYC. We went there the morning after J’s brother’s wedding, and have been back a few times since. Their hummus has a really pleasing mellowness to it that I would love to recreate. This hummus really doesn’t taste much like it but it is still really good. Like guacamole, the trick to hummus is tasting it over and over again to adjust the seasoning.
1 25 oz. can of chick peas beans
2 1/2 tbsp of tahini
garlic (2-4 cloves)
lemon juice to taste (a few tablespoons)
salt to taste (about a teaspoon)
1/8 cup of the liquid from the can (I used organic chick peas that only had a bit of sea salt added)
4 tbsp olive oil
fresh ground pepper
Blend in a food processor. I served it topped with fresh chives and a drizzle of really good olive oil. We ate this with toasted whole wheat tortillas because there was no pita to be had at the grocery store.
I felt like making something different for breakfast this morning, and I experimented with whole grain crepes. I wasn’t sure if I was going to be able to get the oatmeal batter thin enough to have these come out crepe-like but they were great and the right texture. As with anything with oatmeal in it, they burn more easily than regular flour, and you have to watch them carefully. This recipe makes four crepes but it could easily be be doubled.
1 cup plus one tbsp of Quick Cook Oatmeal (not instant)
1/2 cup plain lowfat yogurt
1/2 cup plus one tbsp milk
1 tsp honey
1/4 cup white whole what flour
1/8 tsp orange zest
1/2 tsp baking soda
pinch of salt
Combine oat, yogurt, honey and 1/2 cup of milk. Stir in flour, baking soda, salt and orange zest. Add 1 tbsp of milk. The batter should be very thin.
Over a heated and buttered griddle slowly add 1/3 cup of the batter gently spreading it thinly. Cook until golden brown on one side. Flip and gently flatten with a spatula. The second side will cook very quickly.
For the filling:
Quarter fresh strawberries. Squeeze a few tablespoons of fresh orange juice over them and add a few tsp of maple syrup.
I served them with a bit of powdered sugar on top. So good.
I saw Rachael Ray make Spinach Cakes long ago. This is my ever changing version of the recipe.
1 Package of Frozen Spinach (this should be well drained and as dry as possible)
1/3 cup of freshly grated Parmesan Cheese (not packed tightly)
1/4 cup Panko Bread Crumbs
1/8 tsp Garlic Powder
Pinch of Red Pepper Flakes
Pinch of Nutmeg
Salt and Pepper
Combine in a bowl and shape into flattened cakes. You will need to mix this with your hands. Shallow fry in olive oil until crispy on both sides.
We ate this with Annie’s Organic Boxed Mac and Cheese… you wanna make something of it? It takes us back to our college days. Anyway, Phoebe was happy to lick the plate clean.
I have salads on the brain lately. I suppose it is because the weather has been warm, and I want to eat like it is summer. I am also obsessed with this salad dressing.
1 tsp Dijon Mustard
2 tsp Honey
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/8 tsp kosher salt
fresh ground pepper
The shrimp were marinated in fresh garlic, cumin, olive oil, salt and pepper. I grate the garlic using my microplane. I like the way the little bits of garlic stick to the shrimp making it extra garlicky.
I have posted other salads with goat cheese before…but that’s okay because I love them. This is a a very simple easy one with the following ingredients:
2 Blood Oranges (Cut into segments, juice the rest over the greens)
Salt and Pepper
I love Tyler Florence’s recipe for Coconut Shrimp. Here it is slighty altered:
Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately.
Tyler recommeds serving it with a red curry sauce but I prefer my coconut shrimp with a sweet sauce. Here is my recipe for a Sweet Apricot Peach Sauce:
3/4 cup Apricot Peach preserves (I use Sarahbeth’s)
2 heaping tbsp Orange preserves
2 tsp dijon mustard (I use Grey Poupon)
2 tsp Soy Sauce
We ate the shrimp with sauteed green beans and carrots and a side of brown rice, and it was ridiculously good.