15 1/2 oz garbanzo beans, drained
1/3 cup lemon juice, fresh
2 tablespoon lemon juice, fresh
1/4 cup tahini (sesame paste)
3 tablespoon green onion, chopped
2 centiliter garlic
1/4 teaspoon salt
1 pepper, freshly ground
1 cilantro for garnish
1 toasted pita wedges
Puree all but cilantro and pita wedges in food processor. Transfer to bowl, cover and refrigerate at least 30 minutes. Garnish with cilantro and serve with toasted pita wedges.
Mix the ingredients together. Pulverize in blender or use as is. Store in a jar in a cool, dark place. Makes about 1 cup.
Harvest Chciken Pie
1 pie crust (9 inch); unbaked
1 tablespoon butter
1 medium onion; thinly sliced
2 tablespoon all-purpose flour; + 1 teaspoon
2 tablespoon chicken bouillon; granules
1/2 teaspoon thyme; dried
1/4 teaspoon pepper
1 1/3 cup milk, skim
2 cup potatoes; cubed, cooked
2 cup chicken breasts without skin; cubed, cooked
3/4 cup frozen peas; thawed
3/4 cup frozen corn kernels; thawed
3/4 cup frozen carrots; thawed
1 tablespoon parsley; fresh, snipped
In 3-quart saucepan over medium heat, melt buttter. Add onion, cook, stirring often until tender. Combine flour, bouillon, thyme and pepper and stir into onion mixture. Cook, stirring often, 1 minute. Stir in milk gradually; cook and stir until mixture thickens. Remove from heat and stir in potatoes, chicken, vegetables and parsley. Spoon hot filling into prepared crust. Cover with top crust, seal edges and cut slits into top crust to allow steam to escape during baking. Bake at 375 degrees 45 minutes to 1 hour, or until filling begins to bubble and crust edges are brown.
Garden Potato Salad
2 1/2 lb red potatoes, quartered
1 salt, pepper
1/4 cup plus 2 tb olive oil
3 cloves garlic; minced
2 ears corn
1 large tomato; diced
1 large cucumber; seeded and diced
1 green pepper; roasted, seeded, diced
4 green onions; sliced
1/3 cup white vinegar
2 tablespoon sugar
1 cup cilantro leaves
Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool.
With sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions.
Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour over vegetable mixture tossing to coat. Season to taste with salt. Chill several hours for best flavor.
Each serving contains about: 124 calories; 26 mg sodium; 0 cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein; 0.62 gram fiber.
Tomato Pasta Salad
1 lb wagon wheel pasta
1 cup fresh basil leaves
12 large plum tomatoes
3 tablespoon olive oil
3 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cook pasta according to package directions. Coarsely chop basil. Peel and seed tomatoes, then coarsely chop.Mince garlic. Heat oil in a large skillet over medium heat. Add tomatoes, salt, pepper and garlic to skillet; cook covered until thickened, about 8 min. Do not overcook. Add basil leaves to sauce; stir to heat through. Pour over pasta; mix to combine. May be served hot or chilled.
Zucchini Soup
1 large zucchini; sliced (4 heaping cups)
1 onion; sliced thin
1 teaspoon curry powder
2 1/2 cup chicken broth
1 cup sour cream
1 salt and pepper
Gently boil zucchini, onion and curry powder in chicken broth until soft. Add sour cream, salt and pepper and puree in blender until smooth. Serve hot or cold.
Garlic and Chickpea Dip
8 oz chickpeas, soaked & cooked
2 garlic bulbs, boiled whole - for 20 minutes, drained
4 oz olive oil
2 juice of lemons
3 oz tahini
1 black pepper
4 tablespoon fresh chopped parsley
1 tomatoes to garnish
Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add pepper & parsley & mix well.
Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a plate & garnish with tomato wedges or slices.
Recipe From: A Book of Herbs & Spices by Gail Duff
Garlic Au Gratin Tomatoes
8 medium tomatoes
1 1/2 cup soft bread crumbs
2 cloves garlic, minced (up to 4)
1/2 cup grated parmesan cheese
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive or vegetable oil
Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a half inch thick shell. Invert tomatoes onto paper towels to drain. Meanwhile, in a bowl, combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400F. for 15-20 minutes or until stuffing is lightly browned. Yield: 4-6 servings. To make into appetizers: Stuff 48 cherry tomatoes with crumb mixture; bake for 8-10 minutes.
Garlic Kielbasa
4 teaspoon coarse (kosher) salt
1 3/4 teaspoon ground black pepper
3 tablespoon sweet hungarina paprika
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried savory, crumbled
2 teaspoon finely minced garlic
10 oz trimmed beef shin, cut into 1/2 dice and chilled
16 oz fresh pork fat, cut into 1/2 dice and chilled
1/3 cup ice water
1 1/4 lb lean, trimmed pork, cut into 1 dice; and chilled
1. Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.
2. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind. Scrape into a mixing bowl.
3. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours.
4. Stuff the sausage into casings, tying links for 10 to 30 " long, depending upon your preferance. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackly. If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping.
To Cook: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides. Makes about 2-3/4 pounds.
1. Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially covered, and cook for 30 minutes, or until tender.
2. Drain the potatoes and garlic. Boil the potato water and reduce to 1 cup.
3. Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer - or (push) through a strainer back into the pot. Turn on the heat and whisk in enough potato water to bring the potatoes to a thick, creamy consistency. Season with salt and freshly ground pepper.
4. Heat the olive oil. At the table, pour 1 tablespoon of hot oil on each portion.
German Egg Pancakes
5 eggs separated
1/2 cup milk
1 cup sifted flour
1. Place egg yolks in a bowl, beat until very light. Add milk and flour gradually.
2. Mix into a smooth batter which is not too thick. Fold in stiffly beaten egg whites.
3. Drop large spoonfuls on a hot greased griddle. Brown on both sides.
Serve hot, sprinkled with sugar or spread wtih currant or other tart jelly or jam.
Layered Apple Cake
6 cup peeled cored and sliced apples
1 pkg german chocolate cake mix
1 teaspoon cinnamon
1 1 1/ c water
1/4 cup butter, softened
3 eggs
1/2 cup nuts, pecan or walnut
Frosting:
1 pkg (3 oz) of cream cheese
4 tablespoon butter softened
3 cup confectioners sugar
Preheat oven to 350°F. Grease lightly a 13x9 pan. Layer 1/2 apples evenly in pan. In large bowl, mix dry cake mix, cinnamon, water, butter, and eggs on low until smooth. Then beat 2 min. on high. Stir in nuts. Pour 1/2 batter evenly over apples and repeat layers. Bake at 350* for 40-50 min. or until tooghpick comes out clean. Cool in pan.
For frosting: In small bowl blend frostind ingredients until smooth. Frost top of cake and enjoy! Serves 12.
The Icons below will guide you to the other September Recipe Pages
