Hummus with Roasted Red Peppers

last night i made this for dinner.

28 oz can of chickpeas

½ cup of the reserved liquid from the can of chickpeas.
½ cup tahini
2 cloves smashed garlic
1 tbsp salt
1 tsp black pepper
the juice of one (1) lemon
½ cup olive oil

3 roasted red peppers

with an immersion mix in all ingredients and blend good.

Dig a well in the hummus and pour extra olive oil.  Serve the hummus with broccoli florets, baby carrots, celery and whole wheat pita.

Campanelle with Sausage and Broccoli

this recipe was and has been created by michael miller.

Boil the pasta until it is al dente.  Meanwhile, remove the sausage from the casing and cook it in 2 tsbps of olive oil until it is brown.  Set aside.  Brown 1 medium onion diced, two cloves of garlic minced and 1 tsp (or desired) of red pepper flakes in the remaining olive oil that the sausage was cooking in.  Steam the broccoli.  Set aside.

Mix everything together on a medium flame (except for the pasta).  Add in 1 pint of heavy cream.  Continue on a medium flame for about 10 minutes.

Mix the pasta and asiago, parmesan, romano cheeses in and you are done.

Chicken Khao Soi

this afternoon i made this dish.  i was skeptical about it but it turn out wonderful.

i decided to use Red Curry Paste Thai Kitchen™

red curry paste and canola oil in a large pot and sauteed 4 - 7 min..

• tablespoons vegetable oil
• 2 14-ounce cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
• 1 pound Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)
 

 

 

 

for the complete recipe, go to:

http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi#ixzz2RhPFN6wR

Hummus

this recipe is so simple to make.

1 lb dried chickpeas
6 - 8 cups water
½ cup tahini
2 cloves smashed garlic
1 tbsp salt
½ tbsp paprika
1  tsp black pepper
the juice of one (1) lemon
1 cup olive oil

in a large pot pour in the water and chickpeas.  turn the flame on high.  when the water boils, turn off the flame and cover for 2 hours.  drain the chickpeas and refrigerate overnight.

the next day, fill a pot with 6 - 8 cups of water, throw the chickpeas in and simmer for about 1½  hours.  drain the chickpeas.  with an immersion mix in all ingredients and blend good.

toasted pine nuts for a garnish when plated. dig a well in the hummus and pour extra olive oil and paprika.  serve the hummus with broccoli florets, baby carrots, celery and whole wheat pita.

Pulled Pork

this recipe is time consuming but easy to do.

For the rub:

2 lbs boneless pork tenderloin

2 tbsp paprika

1 tbsp cayenne pepper

1/2 cup brown sugar

1 tbsp dry mustard 

1/2 tbsp salt
1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Old Bay Seasoning®

1 tbsp shallot salt (Penzyes®)

rub the spices in and marinate over night.

For the sauce:

1 cup apple cider vinegar
1 cup Dijon mustard
1/2 cup tomato paste
1/3 cup brown sugar
3 garlic cloves minced
1 tsp salt
1 tbsp cayenne
1/2 tsp black pepper

½ cup dark brown molasses

2 tbsp sriracha sauce

2 tbsp soy sauce

½ cup of any red wine

1 tbsp chili powder

In a slow cooker, mix the above sauce together and put the meat in for 7 – 9 hours.  When done pull the pork with two forks.

Pizza Rustica

i am making a pizza rustica to bring to my parents house for easter. it's not the traditional way i make pizza rustica. many websites say to use spinach, one said to use swiss chard. so i'd give it a try!

Pizza Rustica (crustless)
2 pounds Swiss chard, washed well, stems removed and sliced thin leaves chopped
2 tablespoons olive oil
6 large eggs, beaten
15- to 16-ounce container whole-milk ricotta cheese
2 large red bell peppers, diced
2 garlic cloves, minced
1 cup locatelli romano cheese, grated
1 lb prosciutto, cut into 1/2 inch dice
1 lb provolone cheese, cut into 1/4 inch cubes

saute the swiss chard in olive oil for about 15-20 min covered - remove.
in the remaining oil from the swiss chard, saute the peppers for about 15 min then put the garlic in for 5 additional min.

grease a 9 inch ramekin.
mix all ingredients and bake for 1 - 1.5 hours.

BEFORE:

AFTER:

Asparagus Soup

i made asparagus soup. this is my recipe. 2 lbs asparagus 4 leeks cut lengthwise and chopped. Remember to rinse the leeks well at least 4 times to remove the sand 1 onion chopped and quartered 3 cloves garlic quartered 32 oz chicken broth ½ stick butter Salt and pepper ½ pint light cream Melt the butter. Sauté the vegetables for ½ hour. Turn up the flame to low/medium, add the chicken broth and cook for an additional ½ hour. Then turn off flame and insert an immersion blender and blend until pureed. Turn on the flame to low and add in the light cream. Cook for about 10 min or until the soup is thickened. Add parmesan cheese.