The other day my sister randomly said she was going to make hummus. We all like hummus, but she has never made it before, and actually did not know that chick peas and garbanzo beans were the same thing until this whole process. She got the recipe from the Food Network and made one half a garlic hummus, with the other half being a roasted red pepper hummus.
- 7 cups water
- 1 lb dry chickpeas rinsed
- 1/4 tsp baking soda
- 2 cloves garlic, minced or 1/4 cup roasted red peppers
- 1 1/2 tsp kosher salt
- 5 tbsp freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini
- 1/4 cup EVOO
- Place the 7 cups water, chickpeas, and baking soda in a slow cooker and cook on high for 4 hours
- Drain the chickpeas
- Add the chickpeas, garlic (or roasted red peppers), and kosher salt to a food processor and pulse for ~20 seconds
- Scrape the sides of the bowl down and pulse again for another ~15-20 seconds
- Add the lemon juice and 1/4 cup water and pulse for ~20 seconds
- Add the tahini and pulse for another 20 seconds
- Drizzle in the olive oil while the processor is running
- Serve with some pita chips and enjoy
Overall, I liked the roasted red pepper hummus better because it had a stronger flavor. We actually went back and put more garlic in the other one to make a bolder flavor. Both were good though, and hummus is healthy right? If not, don’t tell me. Hope you enjoy too!
So I made crab cakes a few times awhile back and have been meaning to make it again and post it here. It took a lot longer than I expected to get around to it, but I finally brought myself to do it (mostly because I happened to have most of the ingredients already on hand). I followed the recipe from here, and they turned out pretty good. They aren’t that hard to make and the most challenging thing is probably trying to keep them together when you put them in the frying pan. Other than that, pretty simple.
- 1 lb crab meat (I used canned crab b/c I am cheap and lazy)
- 1/3 cup crushed Ritz crackers
- 3 green onions, finely chopped
- 1/2 cup finely chopped bell peppers
- 1/4 cup mayonnaise
- 1 egg
- 1 tsp Worcestershire sauce
- 1 tsp dry mustard
- 1/2 lemon, juiced
- 1/4 tsp garlic powder
- 1 tsp salt
- Dash cayenne pepper
- Flour, for dusting
- Mix all the ingredients, besides the flour, in a bowl
- Form the cakes and dust with flour
- Add oil to large frying pan/skillet and place on medium heat
- When the oil is hot, add the cakes (being careful to keep their shape) and cook until brown
- Serve with sauce
I made a roasted red pepper sauce using jarred roasted red peppers, mayonnaise, and a dash of salt. I placed the ingredients in a food processor and pulsed a few times until the peppers had blended with the mayo. I placed the cakes on a bed of greens and served with the sauce. The crab cakes turned out well, but were a tad on the salty side. This may be due to using canned crab, but next time I will definitely use a touch less salt. Hope you enjoy!
I haven’t been doing my part in our joint blog so Nate coerced me in writing this one or else he wasn’t going to post anymore. 😛 Nate and I threw an intimate dinner and game night about a week ago so I’m deciding to share a small piece of what chef Nate had prepared. Today, I will be presenting a super easy quick recipe that is perfect for summer. It’s a strawberry balsamic salad with feta cheese. I’ve actually been eating this salad for several days since it was so yummy (mostly because I can’t cook). It’s really great for lunch or as an addition to a main course.
Main Salad Ingredients
- Spring Mix
- Feta Cheese
Salad Dressing Ingredients
- 1/2 cup EVOO
- 1 tbsp Strawberry Balsamic
- Pinch of Salt
- Dash of Pepper
- To make the salad dressing, mix all the ingredients listed above in a small bowl.
- Cut the lemon and squeeze the juice into the dressing. Mix well.
- Slice the strawberries thinly for the salad
- Mix the spring mix, strawberries, and walnuts together
- Now add the strawberry balsamic dressing to the salad
- Add fresh feta cheese as desired
That was pretty easy right? I don’t even think I needed the steps for the recipe. The feta cheese wasn’t too overpowering since it was balanced well by the sweetness of the strawberries. Overall, it was an awesome start to the meal and was our only veggie for that night. Bon appetit! 🙂
Tonight I decided to make some shrimp lettuce wraps in order to use some left over vegetables from other meals. I got the recipe from the Food Network and pretty much followed it all the way. This is a simple, tasty, and light dish, which makes for a good appetizer. I just wish they photographed better, but maybe the photography fail lies with me. Either way, here goes.
- 3 tbsp fresh lime juice
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 3 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 lb medium fresh shrimp, chopped and deveined
- 1/2 red bell pepper, diced
- 2 green onions, diced
- 5 oz water chestnuts, drained and chopped
- 1 head iceberg lettuce, cored, cut in 1/2
- In a bowl, mix the lime juice, 2 tbsp oil, 1 tbsp soy sauce, ginger, and garlic
- Add the shrimp and marinate in the refrigerator for 30 min (I ended up doing all of this in a ziploc bag. Less dishes)
- In a pan, heat 1 tbsp oil over med-high heat and then add the bell peppers, green onions, and water chestnuts stirring occasionally
- Add the shrimp and the marinade and cook thoroughly until the shrimp are pink (~3 min)
- Stir in the last 1tbsp of soy sauce
- Spoon into the lettuce leaves and enjoy (I used a slotted spoon because the mix can get very watery and messy)
Overall, it was pretty good and I would definitely make it again. Hope you like it too!
So last week Jenn asks me if I have ever had Poke Salad. Being Asian and a sushi/sashimi lover, I thought that was a weird question, because of course I have. And my awesome reaction was “Yeah, hasn’t everyone?”. Apparently not….awkward… Anyways, she said she wanted to try it, and I told her to order it whenever she goes out again. But then we figured it would be better if I just made it and we put it up on here, so here it is.
- Ahi Tuna (1-2lbs)
- 3 Green Onions chopped
- 1 White/Red Onion julienned
- 1/4 tsp Fresh Ginger grated
- 1/2 cup Soy Sauce
- 1 tsp Sesame Oil
- Chili Flakes to taste
- Wonton Skins (thick)
- Cut the Ahi into small cubes (1/2 inch), put in bowl, and refrigerate for ~30 min
- Mix the onions, green onions, ginger, soy sauce, sesame oil, and chili flakes in a bowl
- Refrigerate the mix for ~30 min
- Deep fry the wonton skins until crisp and golden brown
- Take the 2 bowls out of the refrigerator and mix the tuna into the sauce
- Serve with the fried wonton skins
I topped it with a seaweed salad I got from a local Asian market for color.