Wednesday, May 29, 2013

Hummus with Carrot and Ginger

This is a fun recipe to make for a get together.  It beats the boring old chips and ranch dip I usually end up serving.  It's also a little healthier, too.

1 carrot
2 tsp olive oil
2 tsp fresh grated ginger*
2 cloves fresh garlic, crushed
1 tsp cumin
1 tsp ground coriander
1 can chickpeas
1 Tbs tahini**
2 Tbs low fat natural yogurt

For dipping:
extra carrots, sliced
celery stalks
cherry tomatoes

Thinly slice a carrot.  Boil, steam or microwave the carrot until tender.  Drain.  In a frying pan, heat olive oil over medium heat.  Cook ginger, garlic, cumin,  and coriander for about one minute or until fragrant.  Add cooked carrot and stir to coat evenly.  Remove from heat.  Allow to cool.  Stir in chick peas, tahini, and natural yogurt.

Using a food processor, process this mixture until smooth.  You can add a little water if the mixture becomes too thick.  Season with salt and pepper (to taste).  Serve dip with tomatoes, celery, carrots, or any other veggie that you like to dip.

*Don't substitute ground ginger or that ginger paste nonsense.  This is a recipe that you should definitely use the real thing otherwise the recipe is rather bland.

**Tahini is a Middle Eastern paste made from ground sesame seeds.  You can usually find it in any Middle Eastern or Indian grocery store.  You might even be able to find it at your local grocery store.

Sunday, May 26, 2013

Grandma Nelson's Chocolate Chip Cookies

There is nothing yummier than or as comforting as Grandma's cookies.  It doesn't matter if she is using an original recipe, the recipe from the back of the Toll House Chocolate Chips bag, baked them from scratch, or bought the dough in the dairy department...just as long as she hides the evidence in the trash before the kiddos come running.  This is my mother's chocolate chip cookie recipe.

3/4c sugar
3/4c brown sugar
1c shortening or butter
1 tsp vanilla
2 eggs

1 tsp salt
1 tsp baking soda
2 1/4c flour
12 oz semi sweet chocolate chips
1 cup chopped nuts (optional)

Cream sugar, brown sugar, and shortening.  Add vanilla and eggs.  Beat thoroughly.  Gradually add salt, soda, and flour.  Stir in chocolate chips and nuts.  Drop rounded ball of dough onto a cookie sheet.  Bake at 375°F (190°C) for 9-11 minutes. DO NOT OVERCOOK!

This last bit is just my opinion, but it is VERY important that you cook up this dough as quickly as possible.  It is absolutely delicious raw and disappears more quickly than you realize.  So far, I've been able to keep the kids' paws out of it citing salmonella poisoning and raw eggs, but they are getting older, quicker, and smarter. This reasoning will not hold them off much longer.  Soon I'll have competition for the raw cookie dough...

Saturday, May 18, 2013

Creamy Italian Chicken

4 boneless chicken breasts
1 envelope Italian Salad Dressing mix
1/2c water
1 pkg. cream cheese
1 can condensed cream of chicken soup

Put chicken, dressing mix, and water into crock pot.  Cover and cook for three hours.  Combine cream cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.  Cook for one hour longer. Serve with rice or pasta.