Easy, Traditional Hummus

Making hummus at home is as easy as placing the ingredients in a food processor and blending them together. There are only five must-haves-chickpeas, tahini, garlic, lemon juice, and olive oil-no need to add unnecessary flavors when the few traditional ones make delicious, rich homemade hummus. Tahini is a creamy paste made from ground sesame … Continue reading “Easy, Traditional Hummus”

Making hummus at home is as easy as placing the ingredients in a food processor and blending them together. There are only five must-haves-chickpeas, tahini, garlic, lemon juice, and olive oil-no need to add unnecessary flavors when the few traditional ones make delicious, rich homemade hummus.

Traditional Hummus

Tahini is a creamy paste made from ground sesame seeds, easily found in the international section of supermarkets or at Middle Eastern markets.

Hummus is a great party food to serve with pita chips, warm flatbread, or vegetable sticks. If you serve it as a dinner side, save any leftovers for a tasty, healthful snack.

Tip: The tahini and chickpeas will blend into a very thick, stiff mixture. Adding a bit of water will help smooth it out, but don’t add too much all at once. Start with the initial one-third cup, then add just a little at a time if you prefer it thinner.
Ingredients

  • 1 16-oz can of chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup olive oil, plus more for drizzling
  • 1/3 cup tahini
  • 1/3 cup water, plus more as needed
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, chopped
  • sea salt
  • freshly ground black pepper

Preparation

  1. Place the chickpeas, 1/2 cup of olive oil, tahini, 1/3 cup of water, lemon juice, and garlic in a food processor and season with salt and pepper.
  2. Process until creamy smooth. (Add more water 1 tablespoon at a time if the mixture is too stiff.)
  3. Transfer the hummus to a bowl and drizzle with additional oil just before serving.

Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069

Pork and Vegetable Stir-Fry With Szechuan Sauce

This recipe makes about a half cup of sauce-just enough to provide great flavor and spice to the pork and vegetables without making the dish soupy or overly hot.

Pork and Vegetable

Serves 4
Ingredients
For the Szechuan Sauce

  • 2 tbsp peanut oil
  • 3 Thai chiles, stemmed and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped peeled ginger
  • 1 tbsp finely chopped onion
  • sea salt
  • freshly ground black pepper
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tbsp tomato puree (or 2 tbsp tomato paste dissolved in 2 tsp water)

For the Pork and Vegetables

  • 2/3 lb ground pork
  • 2 tsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp finely chopped peeled ginger
  • 1 garlic clove, finely chopped
  • 2 tbsp peanut oil, divided
  • 3 scallions, white and green chopped separately
  • 1 medium carrot, peeled and julienned
  • 1/4 lb snow peas, strings removed, sliced lengthwise in half
  • 1/4 lb green beans, strings removed, broken in half
  • sea salt
  • freshly ground black pepper
  • steamed white rice, for serving (optional)

Preparation
For the Szechuan Sauce

  1. Heat a wok over medium-high heat and add the peanut oil. Add the chiles, garlic, ginger, and onion and season with salt and pepper. Stir-fry 2 minutes.
  2. Add the vinegar, sugar, and tomato puree and stir well to combine. Reduce heat to low and simmer 5 minutes. Remove from the heat and let cool 5 minutes. Transfer to a bowl and set aside. Do not wipe out the wok.

For the Pork and Vegetables

  1. Place the pork in a bowl and sprinkle with cornstarch. Add the soy sauce, ginger, and garlic and stir to combine. Let stand at room temperature 15 minutes.
  2. Re-heat the wok over medium-high heat and add 1 tablespoon of peanut oil. Add the seasoned pork and stir-fry 5 minutes, until just cooked through. Transfer to a bowl.
  3. Add the remaining 1 tablespoon of peanut oil to the wok and add the white parts of the scallions, carrot, snow peas, and green beans and season with salt and pepper. Stir-fry 4 minutes.
  4. Return the pork to the wok along with any accumulated juices and stir well to combine. Add the Szechuan sauce to the wok and stir 1 minute.

Divide the pork and vegetable mixture among 4 shallow bowls and sprinkle with the green parts of the scallions. Serve with a side of steamed white rice, if desired.

Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069

Bison and Chipotle Chili

Bison is one of the leanest of red meats and has a rich, yet mild flavor. If you can’t find it, ground sirloin works well in this recipe too.

Bison and Chipotle Chili

At my house, we like things spicy, so this recipe is built around smoky, hot chipotle peppers and fiery habanero chiles. You can adjust the heat to your own taste – for instance, substitute the habaneros with a jalapeno, or, to make it even milder, use a small, green bell pepper, chopped.

If you don’t want to cook dried beans from scratch (all you need is time), you can substitute canned kidney beans. Be sure to drain and rinse them thoroughly before adding them to the chili. (Or skip the beans altogether and enjoy Texas-style chili!)
Ingredients
For the Chili

  • 2 tbsp olive oil
  • 1 lb ground bison (or ground sirloin)
  • 3 garlic cloves, finely chopped
  • 2 habanero chiles, stemmed, seeded, and finely chopped
  • 1 small onion, chopped
  • 1 28-oz can stewed tomatoes, with juice
  • 3 chipotle peppers in adobo sauce, finely chopped
  • 1/2 cup chicken or vegetable broth
  • 2-1/2 tbsp chile powder
  • 1 tbsp ground cumin
  • sea salt

For the Beans

  • 1 cup dry kidney beans
  • 2-1/4 cups chicken broth, vegetable broth, or water
  • 1/2 tsp chile powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • sea salt
  • freshly ground black pepper

Preparation
For the Chili

  1. Heat a stockpot over medium heat and add the oil. Add the bison, garlic, chiles, and habaneros and cook 5-6 minutes, breaking up the bison as it cooks.
  2. Add the tomatoes with juice, chipotle peppers, broth, chile powder, and ground cumin and season with salt.
  3. Bring to a simmer, reduce the heat to low, cover, and cook slowly for 3 hours, stirring occasionally.
  4. Add the cooked beans (recipe below) about 30 minutes before the chili is ready.

Divide among 5-6 bowls and serve.
For the Beans

  1. Place the beans in a medium pot and cover with water by 1 inch. Bring to a boil and boil for 1 minute. Remove from the heat, cover, and let stand 1 hour.
  2. Drain the beans, rinse, and return to the pot. Add the broth and remaining ingredients and bring to a boil. Reduce the heat to low, cover, and cook slowly until tender, about 1-1/2 hours.

Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069

Lemony Pan-Roasted Chicken With Fried Shallots

This dish is high on flavor and low on effort. Once the chicken has marinated, everything comes together in less than half an hour.

Chicken

Serves 4
Ingredients

  • 2 garlic cloves, thinly sliced
  • juice of 1 large lemon (about 1/4 cup)
  • 1/4 cup dry white wine
  • 1 tbsp chopped fresh rosemary
  • 3 tbsp olive oil, divided
  • freshly ground black pepper
  • 4 boneless, skinless chicken breast halves, about 6 oz each
  • sea salt
  • 1-1/2 tbsp unsalted butter
  • 6 large shallots, thinly sliced

Preparation

  1. Combine the garlic, lemon juice, wine, and rosemary in a medium bowl. Whisk in 2 tablespoons of oil and season with black pepper. Place the chicken breasts in a dish just large enough to hold them in a single layer.
  2. Pour the marinade over the chicken and turn several times to coat. Cover tightly and place in the refrigerator at least 2 hours (and up to 4), turning halfway through. Let the dish stand at room temperature 30 minutes before proceeding.
  3. Preheat the oven to 350° F.
  4. Heat a large, ovenproof skillet over medium-high heat, and add the remaining 1 tablespoon of oil, swirling to coat the pan. Remove the chicken breasts from the marinade, letting any excess drip off (discard marinade). Season the chicken with salt and sear until browned on the bottom, 6-7 minutes.
  5. Turn the breasts over and place the skillet in the oven, uncovered. Roast until the breasts are just cooked through, 12-15 minutes, depending on size.
  6. Meanwhile, heat a skillet over medium-low heat and add the butter. When the butter begins to bubble, add the shallots and season with salt and pepper. Reduce the heat to low and cover. Cook until softened and browned, stirring several times, 10 minutes.

To serve, plate the chicken breasts and spoon the shallots on top. Serve right away.

Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069

Chicken Cacciatore With Buttered Noodles

Chicken cacciatore is a succulent dish of tender poultry braised along with vegetables (often mushrooms), garlic, and fresh herbs in a warm, flavorful sauce of tomatoes, chicken broth, and red or white wine.
The preparation is as simple as the ingredients: a quick sauté to brown the chicken and get the vegetables started, then a slow, easy braise to deepen the flavors and allow the sauce to thicken a bit.
Serve the cacciatore by itself or with pasta. Here, I used buttered noodles alongside-but serve the sauce on top, if you like.

Chicken Cacciatore

This is simple, rustic Italian at its best.
Serves 4
Ingredients

  • 3 tbsp olive oil, plus more as needed
  • 1 whole fryer chicken (about 3-1/2 lbs), cut into 8 serving pieces
  • flour, for dredging
  • sea salt
  • freshly ground black pepper
  • 8 ounces crimini mushrooms, thickly sliced
  • 1 medium onion, cut into thin, vertical strips
  • 1 medium red bell pepper, cut into thin, 2-inch strips
  • 2 garlic cloves, chopped
  • 1/2 cup dry red wine
  • 1 14.5-oz can stewed tomatoes, in juice
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 2 tbsp red wine vinegar
  • 2 tsp chopped fresh rosemary
  • 8-oz broad egg noodles (with or without yolks)
  • 2 tbsp unsalted butter

Preparation

  1. Heat a large, heavy skillet over medium heat and add 3 tablespoons of olive oil. Dredge the chicken pieces in flour, shaking off excess. Season with salt and pepper and add to the skillet. Cook until browned, about 5 minutes per side.
  2. Transfer the chicken to a plate. If there are less than 2 tablespoons of fat in the pan, add more oil.
  3. Add the mushrooms, onion, and bell pepper to the pan. Sauté until just tender and most of the liquid is absorbed, about 8 minutes. Add the garlic and sauté 1 minute.
  4. Add the wine to the pan, scraping up browned bits, and bring to a simmer. Cook 2 minutes.
  5. Add the tomatoes, chicken broth, and dried oregano and season with salt and pepper. Bring to a simmer, breaking up the tomatoes, and cook 5 minutes.
  6. Reduce the heat to low and return the chicken to the pan, nestling into the sauce. Cook with the lid slightly ajar, until the chicken is tender (turning 2-3 times) and the sauce is slightly thickened, 45-50 minutes.
  7.  Stir in the parsley, vinegar, and rosemary and cook 5 minutes longer. Remove from the heat.
  8. Meanwhile, cook the noodles in a pot of boiling, salted water 10 minutes and drain. Return to the pot and add the butter, stirring well to melt and combine. Season with salt and pepper.

To serve, divide the chicken and sauce among 4 plates or shallow bowls. Divide the noodles alongside and garnish with chopped parsley. Serve right away.

Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069