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.

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Farmer’s Market Fall Salsa

22 09 2010

This recipe was inspired by my local farmer’s market and the mini-cousinart that I got as a wedding gift.

4 cloves of garlic
3 heirloom tomatoes
Fistful of cilantro
1 sweet onion
1 ear of corn, cooked and cut off the cob
1 jalapeño

Add to a big mixing bowl. Throw cilantro into the food processor and pulse till fine. Add to corn in mixing bowl. Repeat with all ingredients. Let mixture chill in the fridge. The flavors are best when left sitting overnight.

We have eaten this practically by the spoonful, and if you were to pulse a little more, you could serve this as gaspatcho.

So enjoy!!





Easy, Homemade Mayo

3 03 2009

1 egg
1/2 T. dry mustard
1/4 t. stevia
dash of dill
1/2 cup flaxseed oil
1 t. lemon juice

blend first 4 ingredients. SLOWLY drizzle in 1/2 cup flax oil with blender ON, add 1 t. lemon juice last…

this is my basic mayo recipe.  feel free to add things like cranberries, other herbs, or other items into it.  it’s so tasty!





Cranberry-Vidalia Compote

4 02 2009

Ingredients:

1 cup fresh/frozen whole cranberries
1 honeybell orange, peeled and cut into little chunks (any orange will do)
1 large Vidalia (or other sweet) onion
1/4 tsp. Penzy’s regular chili pepper (red pepper flakes or cayenne can be substituted)

Directions:

Put it all into a saucepan, cover, and cook over low heat, stirring occasionally, till the berries have popped and the onion is ‘done’.

Serving suggestion: serve warm with chicken.





Spicy Ketchup

4 02 2009

Ingredients:

1 cup Muir Glen tomato puree
1/4 cup apple cider vinegar
1 tsp. cinnamon
1 tsp. garlic powder
1 pinch ginger
1/4 tsp. cayenne
1 tbsp. sugar or stevia
1 tablespoon dried chives (or fresh!)

Directions:

Place all ingredients in a bowl and whisk. You can adjust the seasonings as you like. (ie: more or less vinegar, more or less sugar/stevia) Caution: It seems runny at first, but it gets thicker in the fridge.





Zucchini Relish

4 02 2009

Ingredients:

Makes about 3 1/2 cups

3 cups grated zucchini
1/3 cup chopped fresh cilantro
1/4 cup lime juice
2 Tbsp flaxseed oil
2 Tbsp minced red pepper

Directions:

Mix together all ingredients in medium bowl. Store in airtight container in fridge at least over night before using.  Use within 4 days.