1 19 oz can chick peas, (garbanzo beans) drained (but save the liquid)
1/4 cup liquid frm the can of chick peas
1/4 cup tahini (sesame paste-available at middle eastern and health food stores, and some supermarkets)
1/4 cup lemon juice
2 cloves garlic
1/2 tsp ground cumin (optional)
Salt and pepper to taste
Put everything in the blender or food processor and zip it until really smooth, scraping down the sides 2 or 3 gimes. Tasts, and adjust the seasoning, if necessary. Hummus should be a little thicker than, say, sour cream. If it's too thick, add another spoonful or two of chick pea liquid to loosen it up. Scoop into a bowl, sprinkle the top with a little chopped parsley and a drizzle of olive oil, and serve with pita bread or vegetable dippers.
Makes about 2 cups of hummus.
This recipe is from Clueless in the Kitchen by Evelyn Raab
Sunday, November 24, 2013
Sunday, November 17, 2013
- 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
- 1/4 cup all purpose flour
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.
Makes 4-6 servings.
If you want more sauce to pour over the the rice, double the sauce ingredients.
My niece posted this on her facebook wall from Health is Wealth page here. We had it for dinner tonight. It was good. It was easy to make.