Spicy Hummus

26 09 2010

My husband loves spicy food. So I wanted to make this hummus to have a kick to it. It kicks like a mule. If you’d prefer a more mild recipe, half the seasoning.

3 garlic cloves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 tablespoons tahini
1/4 cup water
1/2 a lemon, juices
1 teaspoon reduced sodium soy sauce
2 tablespoons of penzy’s Singapore seasoning
2 tablespoons finely chopped parsley (I use dried)

Put garlic in a food processor and pulse to roughly chop. Add garbanzos, tahini, and rest of the ingredients and process until creamy and smooth. Transfer to a bowl, cover and chill for at least 1 hour.


Hummus bites

25 04 2010

My man candy made me this tonight when he was cooking the rest of our dinner.  This wasn’t an intentional recipe, but rather throwing together a few ingredients that were laying around and realizing that the combination of flavors was amazing.

-plum tomatoes, sliced up
-hummus (we used a whatever brand was on sale at Costco)
-mushroom (we used a baby bella that had been sauteed in light olive oil)
-sliced provolone

Simply stack and enjoy!

I used the tomato slice as the “cracker” but these would be perfect for entertaining if used with a real cracker to provide stability.  The flavors were amazing together and both of us ate about 5 of them.  Positively healthy and delicious!

Baked brie cups with chutney and bacon!

22 04 2010

One of the easiest recipes for entertaining! (also family tested and approved on Easter 2010!)

1 box phyllo pastry cups (like the mini tarts)
chutney or jelly flavor of choice (i alternated between mango-ginger and and a kir royale jelly)
bacon, cooked and made into bits

Put a dallop of brie in each cup, top with a little spoon of jelly or chutney, a sliver of bacon, and pop into an oven at 400 for 3-5 minutes until bubbly.

how easy is that??????

Pepperoni Chips

6 04 2010

Ok, this is by far the easiest and one might argue, yummiest, recipes I’ve posted.  All you need is a bag of pepperoni, some paper towels, and a microwave.

Add several slices of pepperoni between 2 paper towels.  Nuke for 30 seconds or until crispy.  Let cool for a few seconds and pat any additional grease off. Pepperoni will be all crisp and crunchy.  These are especially kid-friendly.  You’ll be lucky if they make it out of the kitchen.

Almond-Poppy Crackers with Cottage Cheese and Honey Dip

6 04 2010

Ok, this recipe is a piece of cake to make.  I made this for Easter recently, and it was a huge hit.  This recipe came from Martha Stewart, but I modified it slightly.  Martha FTW!


11/2 cups of almond flour (I used Bob’s Red Mill).  (WARNING: This stuff is like $10+ a bag)
2 tablespoons poppy seeds
11/2 tablespoons of olive oil
1/2 teaspoon kosher salt
2 egg whites

Preheat the oven to 350.  combine all the ingredients.  if it’s still a little crumbly, add a little more olive oil.  transfer mixture to a parchment lined baking sheet. roll the dough out until it’s as thin as you possible can get it.  score the dough into crackers at the size of your liking, pop into the oven, and cook for 15 minutes until crispy.  the recipe originally said 10-14 minutes, but i found that i ended up baking both batches that i made for closer to 20 minutes or until nice crispy brown.  Take out and let cool.


1/2 cup of low fat or fat free cottage cheese

Pour the cottage cheese into a food processor and pulse until smooth. Spread on crackers and then add a dollop of the honey.

Wow your guests when you tell them that you made the crackers yourself.  This recipe is especially awesome bc it’s GLUTEN-FREE!

Pancetta-Wrapped Asparagus with Citronette

4 02 2009


2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme


1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

2. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Recipe from: http://thebittenword.typepad.com/thebittenword/2008/05/pancetta-wrappe.html