Saturday, June 28, 2014

Red Pepper Hummus


  • 2 red bell peppers (roasted, skinned and diced)
  • 1.5 cups (one 15 oz. can) cooked chickpeas, rinsed and drained if canned (equals 1/2 c dry beans soaked overnight and cooked for 45-90 minutes)
  • 2-3 medium cloves garlic, peeled
  • 1/4 cup raw tahini (sesame paste)
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt (or less if you prefer)
  • 1/4 cup vegetable broth
  • 2 tablespoons olive oil
    1. If you are anal, skin the chickpeas. It will take a while. You might start to curse, or give up altogether.
    2. Roast red peppers directly over burner on stove until blackened on all sides. Put in a paper bag for 10 minutes. Peel off skin, dice into 1/8" pieces
    3. In a food processor, blend the garbanzo beans and garlic cloves very well. Add the tahini, lemon juice, salt, broth and oil and process until fully emulsified and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.
    4. Add 1/2 of the peppers to the food processor and blend (peppers should still be visible.)
    5. Serve hummus in a bowl and garnish on top with the other 1/2 of the peppers.

Moroccan Style Sausage Rolls & Red Pepper Hummus


  • 3 puff pastry sheets
  • 1½ lb ground beef (use lamb if you can afford it)
  • 2½T sundried cranberries
  • 1½t ground coriander
  • 1½t ground cumin
  • 1T of lemon juice
  • 1/4lb fresh spinach leaves, chopped
  • 4 sprigs fresh coriander leaves, chopped
  • 3 sprigs fresh parsley leaves, chopped
  • 2 eggs lightly beaten
  • 1 egg lightly beaten with 2T cold water (separate from above)


    1. Remove the pastry from the freezer to defrost
    2. Heat the oven to 350 degrees F
    3. Put the chopped herbs and spinach, and spices in a bowl and blend well.
    4. Put the ground meat into the bowl and mix by band until well blended
    5. Add 2 beaten eggs and mix through
    6. Split the mixture into three parts
    7. One by one, layout each sheet of pastry on a lightly floured surface, rolling slightly to fix any splits and to make the pastry even.
    8. Dab some of the egg/water mixture for about 1" along one edge.
    9. Lay out 1/3 of the meat mixture along the opposit edge of the pastry and then roll the pastry up and over into a log, sealing with the egg dabbed edge.
    10. Cut into 1" pieces
    11. Put the pieces onto a baking tray lined with baking paper and brush with the egg/water mixture to glaze
    12. Bake for 30 minutes
    13. Remove from the oven and cool
    14. Serve with Red Pepper Hummus

    Monday, June 9, 2014

    Savory corn pancakes with refried beans & salsa

    1 c corn flour
    1 c corn meal
    1/2 c rice flour
    2 t baking powder
    2 t cumin
    2 t chili powder
    1 t sugar
    1 1/2 c skim milk
    2 eggs

    Refried Beans
    1/2 lb black beans
    1/2 lb navy beans
    1 lg yellow onion sliced thinly
    1 green pepper chopped into 1/4" dice
    1 T cumin
    1 T chili powder
    1/2 c red wine
    4 beef bullion cubes
    1 1/2 c boiling water

    Preparing beans:
    Soak beans in water for 24 hours rinsing every 8 hours. Keep covered with water.

    Cook beans in a crock pot with water for 4-6 hours. Drain excess water and put beans in a food processor and process into a coarse paste (do this in batches).

    Heat a large skillet add olive oil and saute onions until translucent. Add peppers and continue cooking. Add cumin and chili powder. Deglaze with red wine a reduce heat. Add beans and fold in onions & peppers.

    Dissolve bullion in water. Add to bean mixture as needed to smooth it out. Set aside.

    To serve put beans in a dish, coat top with grated cheese and microwave for a couple minutes to melt cheese.

    Preparing pancakes:
    Put dry ingredients in a large bowl and blend thoroughly.

    In a separate bowl whisk milk and eggs. Add milk and eggs to dry ingredients and whisk.

    Heat a griddle or skillet. Spray with oil. Pour 1/8-1/4 c of pancake mixture onto skillet. Allow to cook. Check edges and flip when brown. When cooked remove and repeat for the rest of the batter.

    How to serve:
    Place pancake on a plate. Top with several tablespoons of bean mixture. Top with salsa.

    Spanokopita Swirls with Skordalia

    1 pkg puff pastry
    1 medium yellow onion, finely diced
    4 oz feta cheese
    4 oz cream cheese (Neufchatel) (room temperature)
    1 1/2 c fine chiffonade fresh Spinach
    Parmesan cheese for rolling

    Instructions Preheat oven to 375 F

    Line two baking sheets with foil & parchment on top.

    Saute onion in olive oil until clear and just starting to caramelize.  Remove from heat and cool.

    Blend cream cheese and feta in a food processor.  Add onion. Set aside.

    Coat rolling surface with a light layer of Parmesan cheese.  Layout a sheet of puff pastry dough. Coat lightly to prevent rolling pin from sticking and roll until even - 1/8" - 3/16" thick.

    Spread 1/2 of cheese mixture evenly, leaving 1/2" at one edge for sealing later.

    Spread 1/2 of spinach evenly, again leaving 1/2" at one edge for sealing.

    Start rolling from edge opposite the 1/2" uncoated edge.  Keep the roll tight and even.

    Roll until the 1/2" edge is left.  Wet that 1/2" edge with water and finish rolling, sealing the roll.

    Repeat for other sheet of pastry.

    Place both rolls in the freezer on a tray with the seam edge down for 10-20 minutes.

    Remove from freezer and slide into 1/2" thick disks with a serrated knife and place on covered baking sheets.

    Bake for 10-20 minutes until pastry puffs and browns.

    4-5 potatoes, peeled and cubed
    6-10 cloves of garlic, pressed with a garlic press
    1 c olive oil
    1/4 c lemon juice

    Boil potatoes in water until tender, drain.

    Mash with a potato masher or ricer to a coarse texture.

    Blend in garlic.

    Put mixture in a food processor.  Pulse, slowly adding olive oil and lemon juice.  Mixture should remain coarse, but be well homogenized by pulsing.

    Serve warm in a bowl with Spanokopita.

    Can be served as a potato side dish as well.