Posts tagged ‘texture’

November 9, 2011

Hummus with Homemade Pita Chips

Hummus is one of my go to’s when organizing my list for party snacks.  It’s far healthier than the traditional ranch dip (although that does have it’s place at times) and packs huge flavor in a small bite.  It’s also an impeccable match for vegetables, breads, chips…. pretty much anything you like to dip.  It’s one of those dishes that will leave you with a perfectly clean bowl and happy, full stomachs after every party.

Hummus is a Middle Eastern spread or dip made with chickpeas, which are also known as garbanzo beans.  By themselves, I’m definitely not a fan, in fact, I hate them.  I pick them out of soups and salads, and toss them away without the littlest thought.  I find them mealy, dry and flaky and have no need for them.  But all blended up in the food processor with some other goodies and they make a fantastically good dip!  I can’t resist the creamy deliciousness that makes simple pita turn into a delicacy.  Serve it with some olives and a glass of wine and you’ll feel like you’re on a Greek vacation… ok, maybe that’s a slight exaggeration but it will make your ordinary Tuesday something special.

Ingredients

  • 2 cans garbanzo beans, drained
  • 1/2 cup toasted pine nuts
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1 tsp. sesame seed oil
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. lemon juice, about 1/2 lemon
  • Handful fresh cilantro

Method

  1. Preheat oven to 350 degrees F.
  2. Line baking tray with foil, and spread the pine nuts out
  3. Once oven is preheated, toast pine nuts for 10 mins.  Keep your eye on them; if your oven runs hot or it’s touchy, you’ll want to check on them after 6-8 minutes to make sure they don’t burn.  You can also do this in a dry skillet on medium heat.
  4. Once they turn golden remove from oven and let cool for 5-10 minutes
  5. Add all ingredients with the exception of 1 tbsp. pine nuts and cilantro to the food processor.  The reserved pine nuts will be your garnish
  6. Pulse on high for 30 seconds until mixture is well blended
  7. Add cilantro and pulse a few more times until cilantro is incorporated
  8. If the mixture is too thick, add a little more water or olive oil, this is the time to taste it to see if the salt and spices are at the right level.  Add a little more salt if needed but be careful, you can’t take back
  9. Scoop hummus into serving bowl and garnish with the remaining pine nuts and a little olive oil
  10. Serve with chips, pita bread, jicama, or carrots…. Anything you like to dip!

If you’re feeling like really treating yourself, you can make homemade pit chips to go with your hummus.  They beat the ones from the store any day.

Ingredients

  • 1 bag fresh pita (white or whole wheat)
  • 4 tbsp.
  • 1/2 tsp. salt
  • 1/2 freshly ground black pepper

Method

  1. Preheat heat oven to 375 degrees F.
  2. Cut pita bread into 8 wedges
  3. Pour olive oil into a bowl and brush pita chips with olive oil on both sides.
  4. Sprinkle with salt and pepper.
  5. Arrange pita chips on baking sheet and bake for 12 to 15 minutes until golden brown

 

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October 4, 2011

Polenta with Bacon & Parmesean

This is a dish that will always remind me of home, and more importantly my mom.  She would make this for me on ‘special’ nights and to this day I’m still not sure why this was a ‘special’ dinner.  Either way, I enjoyed it and would hold off eating any snacks for the afternoon in anticipation of warm polenta topped with bacon and cheese.  This is a very easy, affordable dinner that only consists of 3 ingredients, can’t get much simpler than that!

There’s something warm and inviting about  creamy polenta when it’s fried up in a skillet.  It gets a delicate crisp coating on the outside, but the middle is smooth and creamy.  The Parmesan cheese slowly melts on top, and the crispy, salty bite from the bacon give the dish a nice change of texture.  It’s hard to imagine not liking this dish, after all it has bacon and cheese, what more could you want?  Give it a try; I hope you enjoy it as much as I do.

Ingredients

  • 1 round of pre-cooked polenta (you can make it from scratch but I like to make life easier)
  • 1 packet of bacon, trimmed of excess fat
  • 1/4 cup parmesan cheese (or 1/2 cup if you love it like me)
  • 1 tbsp. olive oil

Method

  • Preheat skillet to medium~high
  • Cut bacon into bite size pieces with scissors directly into the pan
  • Stir occasionally for about 10 minutes until the bacon is crisp
  • When the bacon is nice and crispy, use a slotted spoon to remove from pan and place on a plate lined with paper towel to drain the excess oils
  • Wipe out pan with paper towel and add 1 tbsp. of olive oil and return to medium~high heat (you can also use the bacon fat instead of olive oil, your choice)
  • While pan heats up, take the round of cold polenta and slice into 1 inch thick pieces
  • Once oil is hot, carefully place the cut rounds of polenta into skillet
  • Cook for 6-8 minutes until golden brown and turn
  • Brown other side for 6-8 mins
  • Remove from pan
  • To serve, place polenta on plate, sprinkle crumbled bacon and Parmesan cheese on top
  • YUMMMMMMMMMM!

If you make Polenta from scratch, the basic ratio for polenta is 4 parts liquid to 1 part polenta. I recommend making 2 cups polenta and add a teaspoon of salt, cook as normal and then pour it into a shallow dish to set in the fridge (takes 2-3 hours).  Then slice the polenta and fry up just as you did above.

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