Wednesday, March 3, 2010

Lemon Parsley Hummus

1 small bunch parsley, chopped (no stems!)
1/4 cup olive oil
1 19 oz can chickpeas, drained
juice of 1 lemon
1 clove garlic
2-3 tsp sesame oil
pinch salt

Put parsley and olive oil in food processor. Pulse until parsley is finely chopped. Add remaining ingredients, and process until as smooth as you like it. Taste and adjust seasoning. I added quite a bit more salt after tasting it. You can serve it right away, but it tastes way better a day or two later! The garlic also gets a bit more pronounced over time, so be careful adding too much at once. Serve with pita chips.

I Love Cornbread

Recipe serves 8 to 10.

1 cup all-purpose flour
3/4 cup cornmeal
2-3 Tbsp sugar (I used 3)
2-1/2 tsp baking powder
3/4 tsp salt
1 Tbsp butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter (I used butter)

Preheat oven to 400°F.

In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt; set aside.

Add 1 Tbsp butter to a 10-inch cast iron skillet, a 9-inch round pan or a 8×8 pan. Place in hot oven for about 3 minutes, or until butter melts. Remove pan from oven, swirl butter to coat the bottom and sides of pan.

Meanwhile, in a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot pan. Bake for 15-2o minutes, or until a wooden toothpick inserted near center comes out clean. Serve warm!

Cheesy Potato Skins

Cheesy Potato Skins

Serves: 4
Preparation time: 40 minutes

5 large russet potatoes
1 teaspoon olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoon freshly grated Parmesan cheese

1. Preheat oven to 400°F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25-30 minutes.


Nutrition Facts
Per serving:
6 Calories
2 g fat (1 g sat, 1 g mono)
2 mg cholesterol
40 g carbohydrate
6 g protein
4 g fiber
1010 mg potassium
202 mg sodium

Tuesday, March 2, 2010

Beet Hummus

Beet Hummus Recipe


  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.


Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.