Sunday, August 21, 2011
lay out grapes in a single layer on a cookie sheet of plate. place in the freezer for 1 hour.
for the cooler put them in a zip lock back. keep in the ice.
Hummus and chips.
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with paprika (optional).
place in an air tight container, keep cold in the ice. until ready to eat.
Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...
Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy. One of the pies my Grandpa loved w...
This is a treat. reminds me of lunch at Neiman Marcus. Popovers 2 c. flour 1 tsp. salt 4 large eggs, room temperature 2 c. milk, ro...
So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. The original is already gluten free, as ...