Coconut Almond Ice Cream

2 10 2010

1 1/2 c. water
1 1/3 c. sugar
1 tbsp. vanilla extract
1 tsp. almond extract
1 tsp. salt
2 (13.5 oz) cans light coconut milk

Combine the sugar, water, vanilla, almond and salt in a medium saucepan and cook on medium-low heat until just boiling.  Remove from heat and cool.  Add coconut milk. Place in fridge for minimum of 5 h0urs or overnight.   Add to ice cream maker and follow directions.

Pig out and enjoy!





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.