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Plant Sale Weekend Recipe 2 - Creamy Cucumber Salad

Yesterday and Today from 8 am to 3 pm the Garden Club of Villa Park is holding their annual plant sale. The theme this year is Heirlooms, Natives and Herbs. I was on the committee and helped choose the herbs. This year we are highlighting culinary herbs. If things go well we will add medicinal herbs in the future.

As part of the sale we are sharing recipes with visitors unfamiliar with how to use herbs. This recipe did not make it onto a card, but was in the running. I thought I would share it with you. Yesterday I shared a Vegetable Tian. Scroll down to see that post or click here.

Stop by if you can pick up a few herbs or scented geranium, native pollinator plants and chat with knowledgeable gardeners, 320 E Wildwood Ave, Villa Park, IL

CREAMY CUCUMBER SALAD (serves 4 to 6)

2 cucumbers, peeled and sliced

1 tsp. garlic salt

1 cup sour cream

3 Tbls. dill vinegar (may substitute regular vinegar and 1/4 t. dill)

4 tsp. minced green onions

Sprinkle cucumbers with salt in a colander and allow to drain for one hour. Rinse with clear water and drain 5 minutes. Mix sour cream, vinegar and onions in serving bowl. Add cucumber slices and refrigerate 2 to 3 hours before serving.

Interested in making Dill vinegar? See the steps to herbal vinegar here.

If you want to visit us at the plant sale where we will have information on Herbs and Natives and some of our herbs and even a Club cookbook for sale - you can find us at 320 E Wildwood Ave. Villa Park, IL 60181 for more info, check out the club website.

Plant Sale Weekend Recipe -Vegetable Tian

Today and Tomorrow from 8 am to 3 pm the Garden Club of Villa Park is holding their annual plant sale. The theme this year is Heirlooms, Natives and Herbs. I was on the committee and helped choose the herbs. This year we are highlighting culinary herbs. If things go well we will add medicinal herbs in the future.

As a way of getting participants excited about the vegetable and herbs we were highlighting, we put together fact cards and recipes for each of the herbs in the sale. These cards will be available to those who visit the plant sale. I chose the recipes from my vast collection, using a few that have appeared in my blog in the past as well as new recipes. In my search I found more than I could use, so I decided to share a with you here. Tomorrow I will share another.

Summer Vegetable Tian

A tian is a dish of finely chopped vegetables cooked in olive oil and then baked au gratin. But is can also refer to a no-frills round earthenware dish that goes from the oven to the table that originated in Provence France. This dish is

1 tablespoon olive oil

1 medium yellow onion

3 cloves garlic, minced

1 medium zucchini sliced into thin rounds

1 medium yellow squash sliced into thin rounds

1 medium Yukon Gold potato rinsed and sliced into thin rounds

1 medium tomato sliced into thin rounds

1 teaspoon fresh thyme, minced

1 teaspoon chopped fresh rosemary

salt and pepper to taste

1 cup shredded Italian cheese

Preheat the oven to 400F.

Finely dice the onion. Sauté the onion in a skillet over medium heat with olive oil until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).

Spray the inside of an 8"X8" baking dish with non-stick spray (or coat with butter). Spread the onion and garlic mixture over the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically in an alternating pattern. Sprinkle with salt, pepper, thyme, and rosemary.

Cover the dish with foil and bake for 30 minutes.

Remove the foil, top with cheese, and bake for another 15 to 20 minutes, or until the cheese is golden brown.

If you want to visit us at the plant sale where we will have information on Herbs and Natives and some of our herbs and even a Club cookbook for sale - you can find us at 320 E Wildwood Dr. Villa Park, IL 60181 for more info, check out the club website.

Rhubarb Chutney - Weekend recipe

This is an awesome sauce over a grilled salmon or chicken fillet.

3 cups fresh or frozen rhubarb

1 cup packed brown sugar

1 cup white balsamic vinegar

1 cup finely chopped onion

¾ cup golden raisins

1 Tbls. Worcestershire sauce

2 tsp minced fresh gingerroot

1 tsp salt

¾ tsp curry powder

¼ tsp ground nutmeg

2 medium pears, peeled and diced

2 Tbls. minced fresh mint

In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg. Cook and stir until mixture comes to a boil. Reduce heat, simmer uncovered for 25 to 30 minutes or until rhubarb is tender, stirring occasionally. Add pears, simmer uncovered 10 to 15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint. Transfer to a bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week. Makes 4 cups.

Fast Recipe for a Busy Weekend - Taco Salad

1 pound ground beef
1 package of BYP Fiesta Dip Herb Mix
Salt & pepper to taste, optional
1/4 cup water
10 cups torn romaine lettuce
1 cup green onions, chopped finely
1 cup shredded Cheddar cheese
1 1/2 cups chopped tomatoes
1/4 cup prepared BYP Ranch Dressing or Salt-free Ranch Dressing

Brown ground beef in skillet sprayed with non-stick cooking spray. Drain fat, return beef to skillet and add Fiesta Dip Mix and water stir until well mixed. Bring mixture to a boil; reduce heat to medium-low and simmer 3 to 4 minutes or until water is evaporated. You can add salt & pepper, if desired.

Set up a bed of lettuce on four plates. Divide ground beef among the plates and sprinkle with green onions, tomatoes, and cheese. Drizzle prepared BYP Ranch Dressing on top (see package instructions). To add less calories you can use BYP Salsa blend prepared with fresh tomatoes instead of Ranch Dressing.

Old-fashioned Rose Drop Cookies - Weekend Recipe

Here is a sweet Easter Sunday treat you can make with your kids. They are fun and use fresh roses from your garden.

Old Fashioned Rose Drop Cookies

1/2 cup butter or margarine

3 tablespoons finely minced fresh rose petals, organically grown

2/3 cup of sugar

2 eggs

1 1/2 cups of flour

1/2 teaspoon baking powder

1 teaspoon rose water

Cream together margarine and minced fresh rose petals. Add sugar and beat thoroughly.

Beat in eggs one at a time. Add rose water. Stir in flour previously mixed with baking

powder. Mix until smooth. Drop by tiny teaspoonfuls on a lightly greased cookie sheet.

Bake at 350 degrees for 7 minutes. Cookies should be lightly browned just at the edges.

Makes about 80 bite-size cookies.

Ginger Lime Dip Weekend Recipe

A spicy hint of ginger is a savory flavor in the midst of tart and sweet to make this a multi-dimensional dip for fruit.

1/2 cup mayo

1/2 cup sour cream

2 tsp grated lime peel

1 Tbls lime juice

1 Tbls honey

1/2 tsp ground ginger

Stir all ingredients until well mixed. Cover and chill. Serve with fruit. Makes 1 cup.

Berry Sorbet-sicles

I love push up frozen pops. LOVE them. I also love lemon ice and recently I have been all about simple herb syrup. A frozen pop can combine all of that. I have made them in the past with a product called zipzicles, which is a pouch you can freeze your simple syrup creations into to freeze and eat as a popsicle. You can order some through the mail here: Zipzicle pouches

Syrups are the tastiest and sweetest types of herbal infusions you can make. Here are instructions for creating your own yummy syrup at home:

elderberry along Kline Creek were I once lived

Elderberry Syrup

1. Simmer 2 ounces of elderberries, dried, in 1 quart of water over low heat until the mixture reduces down to 1 pint of liquid.

2. Strain the herbs from the liquid, and place the liquid back into the pot.

3. Add one cup of sweetener (see note) and warm over low heat until the sweetener and herbal liquid are completely mixed. NOTE: Sweeteners used can be honey, vegetable glycerin, agave nectar, maple syrup, or sugar. If using raw honey, be careful not to simmer or boil the syrup, as this will destroy some of the beneficial properties of the honey.

4. At this point, you may add a flavoring extract or fruit concentrate if you wish to flavor it. Lemon juice may be added for sore or tickly throats, or brandy can be added as a relaxant and preservative.

5. Remove from heat, bottle and place in refrigerator. Your herbal syrup will last for several weeks to months within the refrigerator.

To make a perfect popsicle with this syrup, add 1/2 cup of sparkling soda or seltzer water to the pint of syrup then pour into the pouches to freeze.

Fruit Syrup

You can use a slightly different method to make syrup if you are using berries or fruits.

If using fresh berries, I first squeeze the juice of a lemon into a pan, and then simmer the berries along with a broken cinnamon stick, slices of ginger and a cardamom pod or two. Sometimes if there are some old vanilla beans around, I'll toss one of them in too.
I smoosh it every so often with a potato masher.
After 30 minutes or so, I strain the berries in a mesh strainer, and then pour them into a square of tight knit cloth (I cut up old t-shirts specifically for this job) and squeeze as hard as you can to get as much juice as possible.
If you're using dried berries, use about 1/2 cup of berries to perhaps 2 cups of water and the juice of a lemon. Continue as above with the fresh.
Measure the juice. Add an equal amount of sugar (I usually add an additional 1/2 cup or so), and bring to a boil for about 3 minutes, skimming off any foam that may rise to the top.
Cool the mixture then add to pouches to make popsicles or freeze in a shallow pan to make a sorbet.

Glazed Vegetables - weekend recipe

Easter is almost here, so lets cook some carrots. Root vegetables, especially carrots, are enhanced by cooking. In fact, the nutrient value of carrots (according to a recent study) is actually higher when they are cooked.

Here are the simple steps to creating great glazed vegetables.

Using a dutch over or deep saucepan, arrange thee vegetables in snug layers. Add 2 to 3 Tablespoons of butter, a Tablespoon of sugar and water to cover. Boil until the liquid becomes syrupy. Finish with herbs and seasonings.

You should have glossy, tender and sweet vegetable, but not cloying. Much of the sweetness comes from the vegetables themselves. As the vegetables cook the liquid draws out their sugar and reduces to form a delecate glaze.

This works with carrots, beets, turnips and rutabagas.

Weekend Recipe - Fun & Easy Taco Dip

There is this website called HolidayInsights.com that posts information about holidays, National days and other stuff like that. Under the heading of Bizarre and Unique Days I often find something interesting to post about when I am at a loss for ideas. When I was surfing there one day, I found National Tortilla Day.

Today, February 24, is National Tortilla Day. The website did not know the origin of the day, but their guess was a tortilla company may have started it. I thought it was an unusual day for it -- in Winter, not picnic season or a tortilla-related holiday, but who am I to judge. I thought it was a great day to celebrate tortilla chips with a quick and easy dip, and if you are cold be sure to add some hot peppers!

Fun and Easy Taco Dip

8 ounce block of cream cheese, softened
16 ounces sour cream

2 Tbls BYP Fiesta Dip Herb Mix
1/2 of an 8 ounce bottle of taco sauce

8 ounce package shredded taco cheese (or cheddar cheese)
1 can sliced black olives
shredded lettuce
1 -2 chopped tomatoes, or 1 14 ounce can diced tomatoes, drained
Jalapenos, optional

Directions:

In a bowl, blend softened cream cheese and sour cream with BYP Fiesta Dip Mix and mix well. Spread mixture onto a large platter. Layer on the remaining ingredients. Top with 1/2 1 bottle of taco sauce. Put in the refrigerator until ready to serve. Serve with tortilla chips.

Fast Recipe for a Busy Weekend - Salsa Meatloaf

1 pound ground beef
1/2 cup prepared BYP Salsa made with fresh or canned tomatoes
1/2 cup unseasoned bread crumbs
1 to 2 Tbls. BYP Grilled Meat Rub or Meat Seasoning Blend
1/2 cup shredded Cheddar cheese
1 egg, lightly beaten
3 cloves garlic
minced dried parsley, to taste
salt and pepper, to taste

Preheat oven to 350 F. stir Meat Seasoning blend or Grilled Meat rub into bread crumbs. In a large bowl combine beef, salsa, seasoned bread crumbs, cheese, egg and garlic. Add parsley, salt and pepper as desired. Bake in a 5 x 9-inch loaf pan for 45 minutes. Servings: 6 to 8. You can pour extra salsa over the top as you bake for a bit of sweetness.

Mustard Pretzel Dip - Weekend Recipe

It is also good with pita chips, crackers and veggies. It is based on a recipe my father made for years, and is perfect for your Super Bowl party.

1 cup sour cream

1 cup mayo

1 cup prepared mustard

½ cup sugar

¼ cup dried minced onion

2 Tbls BYP Ranch Dressing Dip Mix

1 Tbls BYP Horsey Dip Mix or 1 Tbls prepared horseradish

In a bowl, combine ingredients until well blended, cover and refrigerate for at least 30 minutes to meld flavors, then serve with sourdough pretzel nuggets. Makes 3 ½ cups.

Spicy Rice Pilaf Weekend Recipe

This is an updated recipe from the 1950s when Spanish Rice” was all the rage.

½ cup chopped onion

2 Tbls olive oil

2 cups chicken broth

¼ cup dry lentils, rinsed

1-16oz. can kidney beans, rinsed and drained

1 cup salsa

1 uncooked long grain rice

1 cup frozen corn

1-2oz. jar diced pimentos, drained

1 tsp. chili powder

In a saucepan over medium heat, sauté onion in oil until tender. Add broth and lentils. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in remaining ingredients. Bring to boil. Reduce heat, cover and simmer 20 to 25 minutes longer or until lentils and rice are tender. Makes 12 servings.

Deal-of-the-Day and Cinnful Pumpkin Pull Apart bread

Deal-of-the-Day - Cinnful Dessert Blend - two for one.

Order one Cinnful Dessert Blend and get two! Along with a set of recipes that like the one below are perfect with this Cinnamon-rich Spice Blend. The perfect substitute for Pumpkin Pie Spice or Apple Pie Spice or even Cinnamon in your favorite Holiday recipes, Cinnful Dessert Blend is a wonderful treat.

The 12 Days of Herbal Gifting continues with another special item on sale just for today. At midnight CDT this sale will end and another will take it place to help you get your shopping done before the USPS shipping deadlines!

Cinnful Pumpkin Pull Apart Bread with Buttered Rum Glaze

Bread
2 Tbls unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 ½ tsp Backyard Patch Cinnful Dessert Blend
2 Tbls unsalted butter

Buttered Rum Glaze
2 Tbls unsalted butter
1/8 cup brown sugar
1 1/2 Tbls milk
3/4 cup powdered sugar
1 Tbls rum (if you are not into rum you can sub a teaspoon of vanilla extract)
Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, Cinnful Dessert Blend and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

Preheat an oven to 350 degrees. After rising in the pan, bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, room temperature milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Pineapple Sage and Marjoram Chicken Salad - Weekend Recipe

I just harvested the last of the pineapple sage. The plant was stunted in the pot so I am not going to bring it in for winter as it will likely not survive and I do not have time to repot. But I found the great recipe in a 1992 issue of Herb Companion so I tried it! Perfect for using up those late season herbs.

Pineapple Sage and Marjoram Chicken Salad

• 1/2 cooked chicken breast (about 8 oz.)
• 1/2 cup onion
• 1 1/2 stalks celery
• 2 hard-boiled eggs
• 2 teaspoons parsley
• 1 teaspoon marjoram
• 1 teaspoon pineapple sage (or mint)
• 1/2 cup pecans
• 1/2 teaspoon salt
• 1/2 cup light mayonnaise

Pulse chicken breast in food processor or blender. Chop next seven ingredients fine, and combine with chicken, salt, and mayonnaise.

Weekend Recipe - Chive & Rosemary Popovers

I was going to post Zucchini Bread since I just made some, but I posted that recipe the last time I had too many zucchini back in 2014. So I had to do something else.

I do not know if your library does this, but mine does -- they called it the Library of Extraordinary Things -- you can borrow, for 7 days, pots, pans, canning supplies, video recorders, pasta makers, pretty much anything you want to cook or play around with, but really don't want to own because you will use it once a year. It is awesome. I borrowed two pans. A bundt cake pan shaped like a rose and a popover pan.

So in addition to making zucchini bread I made these wonderful rosemary chive popovers. And I will be making a rose pound cake in the bundt pan. That recipe is for next week!

Rosemary Shallot Popovers

Makes 6

To make popovers that really pop over, use a popover frame. A muffin tin is a substitute, but won't produce the best results.

2 1/2 tablespoons plus 1 teaspoon unsalted butter

1/2 cup finely snipped fresh chives

1 Tablespoon chopped fresh rosemary

2 Tablespoons minced onion

1 1/2 cups milk

1 1/2 cups all-purpose flour

1/2 teaspoon salt

4 large eggs

Heat oven to 450°. Place rack on bottom level. Rub tins with a little oil and set aside. Heat 1 teaspoon butter in a small sauté pan over low heat. Add onion and cook until soft and transparent, about 5 minutes. Add rosemary and chives and stir to heat through, then set aside. Melt l ½ tablespoons butter. Combine with milk, flour, and salt in a bowl. Beat in eggs one at a time. Add onion, chives and rosemary. Heat empty tins for 5 minutes; remove from oven. Divide remaining tablespoon butter among tins and heat until butter sizzles. Divide batter evenly among cups. Bake for 20 minutes; turn down heat to 350° without opening oven. Bake 20 minutes more. When done, sides should feel crisp and firm. Poke with a sharp knife to release steam; serve immediately. Serve with butter or honey butter.

Mushroom Muffalatta Salsa - Weekend Recipe

We have several high end and ethnic grocery stores in our area. One of them sells olives in an olive bar. I got a container with a mixture of all the olives available in the bar that were already pitted to use in the recipe. If this is not possible where you live, get a can of black ripe olives and a jar of pitted large green olives or Kalamata olives. The recipe will still be quite tasty.

We made this several times in July, serving it to party guests and at the Garden Club meeting. In the process I found my favorite version was when we grilled the peppers and mushrooms before chopping them into the blend. The sweetness of the grilled peppers and the smokiness of the mushrooms really added great flavor components to the dish.

One batch was made with sautéed peppers, mushrooms and olives that hubby had left over from making breakfast omelets. This was sweet and savory at the same time.

The best part about the recipe was that no version was bad. They were all tasty, all popular with others, and all disappeared in a day.

Mushroom Muffalatta Dip / Salsa

¾ to 1 cup Olives, pitted (can be brined or olive oil cured), chopped fine

1 red sweet pepper, chopped fine

3 to 4 button or bebe mushrooms, chopped fine

1 Shallot, chopped fine

1 clove garlic, minced

1 to 2 Tbls. fresh flat parsley, minced

2 teaspoons oregano, minced (or 1 tsp dry)

¼ cup olive oil

2 Tbls. Wine or herbal vinegar

Directions:

You can hand chop the vegetables or use a food processor. You do not want to make this into a paste, you want to see the chunks. I hand chopped the olives, peppers and mushrooms and herbs.

Place chopped olives, peppers, and mushrooms in a bowl. In a smaller bowl combine minced herbs, olive oil and vinegar. Whisk together. Pour over other ingredients and combine well. Allow to meld in refrigerator for an hour or more before serving.

Serve with sliced bread or crackers like a crostini.

Optional preparation method: to make this into a sandwich spread, run the olives, vegetables and mushrooms in a food processor, then add herbs, oil and vinegar and blend until you create a paste. Spread on sandwiches. Will keep up to a month in the refrigerator.

Grilled Salmon with Lavender - Weekend Recipe

A friend asked me today if you can cook with lavender. I said absolutely, as lavender is an ingredient in the seasoning Herbs de Provence. She wanted something to try it out with and I suggested this salmon recipe you can make on the grill. The best way to make it is to smoke the salmon with lavender as you grill it. To do that you just cut a bunch of flowering lavender and put the stalks in a glass of water for 45 minutes to 2

hours. The soaked herbs can be strewn on the coals of the grill as the salmon cooks and the resulting

smoke lends a faint camphor and pine flavor to the cooking salmon.

Grilled Lavender and Salmon

Serves 4

• 2 to 4 large cloves garlic, minced

• 2 teaspoons fresh lavender buds

• 1/4 cup lite soy sauce

• 3 tablespoons honey

• 3 tablespoons lemon juice

• 1/3 cup olive oil

• 2 tablespoons toasted sesame oil

• 4 fresh salmon fillets

In a large bowl, mash the garlic and lavender buds together. Stir in the soy sauce, honey, lemon juice, and oils, whisking to blend together. Add the salmon fillets to the bowl, cover, and marinate for 30 minutes or longer. At serving time, fire a barbecue grill and place salmon fillets-skin side down-on the grill. Cook for 8 to 12 minutes, basting frequently with the marinade, then turn fillets once and cook another minute or more until the flesh is opaque and flakes easily with a fork. Serve with a fresh vegetable salad or coleslaw.

Weekend Recipe - Tea & Champagne Punch

June 10th is officially “Iced Tea Day" in the US. I thought it would be fun to celebrate this occasion with one of the oldest iced tea recipes ever published. The recipe was published in 1839 in “The Kentucky Housewife” cookbook. There is a warning that comes with this though. Apparently, in 1839, being a housewife meant drinking a lot of alcohol because this one packs a pretty good punch.

"Tea Punch - Make a pint and a half of very strong tea in the usual manner; strain it, and pour it boiling (hot) on one pound and a quarter of loaf sugar. Add half a pint of rich sweet cream, and then stir in gradually a bottle of claret or of champaign (sic). You may heat it to the boiling point, and serve it so, or you may send it round entirely cold, in glass cups."

(Courtesy of whatscookingamerica.net)

This is a classic pairing of champagne, sugar and cream. The effervescent bubbles of the champagne help to lighten the cream and the sugar really ties it all together. Adding the tea adds a certain bit of maltyness and astringency that really makes this a refreshing drink. And the best part about it, it is really easy to prepare in advance for those times you would like a nice punch for a gathering.

Unlike so many old recipes, I think you could easily make this, just as presented and use it at any summer picnic. Here is a translation of the recipe for you:

Kentucky Iced Tea Punch3 cups boiling water

3 tsp. black tea

1 ½ cups sugar

1 cup heavy cream

1 750ml bottle of champagne or sparkling wine.

Brew 3 cups of black tea for 10 minutes, using 3 tsp. of any black tea with three cups of water brought to a boil. Strain the tea and pour it over sugar in a large picture. Add heavy cream, and entire bottle of champagne.

Basic Hummus - Weekend Recipe

I am out and about this weekend at the Darien Garden Club Garden Inspiration Event on Saturday and Vegan Vortex in Chicago on Sunday.

I will be serving hummus blended with Butter and Cheese Herb Mix and Fiesta Dip Herb Mix, so I thought I would share a recipe for making your own hummus.

Sure you can buy it, but once you realize how easy it is to make your own, you may never go back to store bought again.

Basic Creamy Hummus

One 15-ounce can chickpeas, also called garbanzo beans

1/4 cup fresh lemon juice, about 1 large lemon

1/4 cup well-stirred tahini, use store-bought

Half of a large garlic clove, minced

2 tablespoons olive oil, plus more for serving

1/2 to 1 teaspoon kosher salt, depending on taste

1/2 teaspoon ground cumin

2 to 3 tablespoons water

Dash of ground paprika for serving

Directions:

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl. Add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth. Add fresh or dried herbs at this point if desired.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika. Serve with pita chips, crackers, veggies... or anything else you can think of. Serves 8-12 as an appetizer.

Seasoned Beef Empanadas - Weekend Recipe

Time for a quick and easy weekend recipe that has bright spring-like flavors. I made this in 15 minutes excluding the marinading. We enjoyed it fresh and warmed up the next day. I am sure you will love it too.

Seasoned Beef Empanadas

1/2 cup prepared BYP Italian Dressing or French Dressing

1/2 pound ground beef

1 small onion, chopped

1/3 cup regular or golden raisins

3 tablespoons ketchup

1/4 teaspoon ground cinnamon

salt and black pepper

2 store-bought refrigerated rolled pie crusts

1 large egg, beaten

1/2 cup sour cream

1/4 teaspoon lime zest

Place uncooked ground beef in ½ cup of dressing and allow to marinade for an hour or overnight.

Heat oven to 375º F. Place a bit of oil in a large skillet and warm over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the marinated beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a 2½-inch round cookie cutter, cut out circles from the pie crusts. Divide the beef mixture among the circles, use your finger to wet the edge of each circle with some water, fold in half, and press with thumb or fork to seal. Transfer to a baking sheet and brush with the beaten egg. Bake until golden, 20 to 25 minutes.

Put the sour cream in a small bowl and stir in zest. Sprinkle a bit more on top and serve with the empanadas.

Best Air Freshener Reviews

Plant Sale Weekend Recipe 2 - Creamy Cucumber Salad

Plant Sale Weekend Recipe -Vegetable Tian

Rhubarb Chutney - Weekend recipe

Fast Recipe for a Busy Weekend - Taco Salad

Old-fashioned Rose Drop Cookies - Weekend Recipe

Ginger Lime Dip Weekend Recipe

Berry Sorbet-sicles

Glazed Vegetables - weekend recipe

Weekend Recipe - Fun & Easy Taco Dip

Fast Recipe for a Busy Weekend - Salsa Meatloaf

Mustard Pretzel Dip - Weekend Recipe

Spicy Rice Pilaf Weekend Recipe

Deal-of-the-Day and Cinnful Pumpkin Pull Apart bread

Pineapple Sage and Marjoram Chicken Salad - Weekend Recipe

Pineapple Sage and Marjoram Chicken Salad

Weekend Recipe - Chive & Rosemary Popovers

Mushroom Muffalatta Salsa - Weekend Recipe

Grilled Salmon with Lavender - Weekend Recipe

Weekend Recipe - Tea & Champagne Punch

Basic Hummus - Weekend Recipe

Seasoned Beef Empanadas - Weekend Recipe

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