from good eats
eggplant dip
Showing posts with label greek. Show all posts
Showing posts with label greek. Show all posts
Friday, January 11, 2013
Friday, April 13, 2012
Wednesday, April 11, 2012
lamb kebabs with cucumber-feta relish
from real simple
I wonder if I can make this with beef or chicken? I read that this relish would go well with beef too
I wonder if I can make this with beef or chicken? I read that this relish would go well with beef too
Friday, March 16, 2012
Tuesday, December 13, 2011
Wednesday, November 23, 2011
hummus
I have been looking for a while for a recipe for hummus that DOESNT call for tahini....since for some reason I cant find it ANYWHERE in my small town....other people have tried to tell me where to find it, and I STILL cant find it! grrr!
Turns out I had this recipe hanging out in my kitchen all along:
2 15 ounce cans garbanzo beans (or 1/2 pound cooked beans)
3 cloves garlic pressed
2T lemon juice (or red wine vinegar)
1/4 tsp ground cumin
1/4 tsp salt
after draining the liquid from the beans, pour into a food processor and blend for 1 minute. Add remaining ingredients and process until smooth.
I'll confess, I was feeling cocky and didnt measure anything...I totally added extra garlic, eyeballed the lemon juice/vinegar. I probably added quite a bit more than it called for because my beans must have been dried out or something, but they werent blending very well. I probably shouldnt have eyeballed the cumin, because it ended up a bit spicy...my husband and I liked it, my little guys didnt. I also added roasted red peppers from a jar which made it delicious, and I also added some of the liquid from the jar too. it made a TON and it was delicious. Thinking back, I wish I had added some nice evoo to loosed it up too, just to add some more authentic flavor.
Turns out I had this recipe hanging out in my kitchen all along:
2 15 ounce cans garbanzo beans (or 1/2 pound cooked beans)
3 cloves garlic pressed
2T lemon juice (or red wine vinegar)
1/4 tsp ground cumin
1/4 tsp salt
after draining the liquid from the beans, pour into a food processor and blend for 1 minute. Add remaining ingredients and process until smooth.
I'll confess, I was feeling cocky and didnt measure anything...I totally added extra garlic, eyeballed the lemon juice/vinegar. I probably added quite a bit more than it called for because my beans must have been dried out or something, but they werent blending very well. I probably shouldnt have eyeballed the cumin, because it ended up a bit spicy...my husband and I liked it, my little guys didnt. I also added roasted red peppers from a jar which made it delicious, and I also added some of the liquid from the jar too. it made a TON and it was delicious. Thinking back, I wish I had added some nice evoo to loosed it up too, just to add some more authentic flavor.
Baked Falafel, part II and tzatziki sauce
I have already posted one version of this recipe, and it was pretty good, but I came across a different one, so I tried that as well, and I think I liked it even better!
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
Monday, November 14, 2011
Thursday, October 13, 2011
Wednesday, September 7, 2011
hummus
from my friend Amy F.
Hummus
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar
1/2 cup olive oil
1 pickled hot pepper (optional)
Preparation with processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. While it is processing slowing add in olive oil. Season with salt and pepper.
Hummus
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar
1/2 cup olive oil
1 pickled hot pepper (optional)
Preparation with processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. While it is processing slowing add in olive oil. Season with salt and pepper.
Saturday, September 3, 2011
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