People say I make a pretty good hummus so I’m going to throw my basic recipe out there.
You’re going to need a food processor or blender. I prefer the KitchenAid 3.5 cup model for the price and the drip feed funnel on the lid.
Ingredient-wise you’ll need: – 1, 15oz. can of chickpeas (garbanzo beans) [drain and save liquid] – 4-5 Garlic cloves – 2-3T. Tahini – 2-3T. Olive Oil – 2T. of the saved liquid from the beans (known as Aquafaba) – 1/2 Lemon worth of juice – 1/4 Lemon worth of zest – 1t. Salt – 1/2t. Paprika – 1/4t. Pepper, fresh ground
The instructions are pretty straight forward. Combine ingredients in your food processor and puree. Check the consistency and if it’s not up to your standards add (using the drip funnel if it’s on your food processor) about 1/2t. of the bean liquid (aquafaba) and puree. Repeat this process until the consistency is at your preferred density.
Tahini is the ingredient that makes hummus what it is. Don’t be like some friends of mine who wouldn’t use it or else you’ll end up, like they do, with a bland bean paste.
Changing the flavor and style is easy enough. Here are some quick edits: – Use 6-7 roasted garlic instead of raw. – Use a roasted red pepper, omit aquafaba unless adjusting consistency, and use only 1T. of olive oil. – Add about 2T. of sun-dried tomatoes, omitting aquafaba if they’re oil-packed. – Sub 2 cloves of garlic with 1 green onion
Experiment with whatever you like to make something new!
I haven’t purchased a loaf of bread in years and I have been making my own with a sourdough starter that I decided to create and maintain. Overall it’s criminally easy and the products that you can make from a sourdough starter are infinitely better in taste and health.
“…mix a small amount of flour and water in a bowl, a little more flour than water, and stir until smooth. Add a little more water or flour as necessary to obtain a batter that is liquid and pourable, yet thick enough to cling to the spoon.”
These chicken enchiladas are something that my mother has made for years and I’ve only slightly changed to align with my adult tastes. But they are easy enough and tame enough that even the most picky eaters will be pleased with your effort and you’ll not break a sweat.
Here’s what you’ll need:
A large casserole dish (8″ x 12″-ish)
A skillet and butter
1 package of at least ten ‘burrito’ sized tortillas
1 10oz. can of chicken breast
1 10.5oz. can of cream of chicken soup
18oz sour cream
1 7oz. can of green diced green chiles (get the smaller can if your brood is ultra sensitive to the slightest spice)
Anyone who knows something about anything is sure to tell you that you can’t rush good pizza. This is probably the most absolute rule in the whole of the universe. But don’t fret because we’ve got plenty of time and I’ve been making pizza for a decent portion of my short life.
Things you may want:
A pizza stone
A pizza cutter
some olive oil
perhaps an oven mit.
There are two stages to making a good pizza. First you make the crust and then you tackle the toppings.
To make the crust you’ll need these ingredients:
1 packet of Active Dry Yeast (about 2 1/4 t.)
1 t. of Sugar
1 t. of Salt
2 T. of Vegetable Oil
1 C. Warm water
2 1/2 C. Flour (omit salt if using ‘self rising flour)
First get a small bowl and put your warm water into it. Take the yeast you have set aside and dissolve it into the warm water. Read more