Recipes / Food - Drink

[beppe]

Originally Posted by ShortNCuddlyAm

That sounds delish!

(The recipe I usually use uses lemon juice instead of the yoghurt. But I imagine it will be very nice indeed done with yoghurt)

Both to be tried. As I do not use diary I would have used water to make it softer. I will try one with lemon.

I am waiting for your new eating plan.

[ShortNCuddlyAm]

Originally Posted by beppe

I am waiting for your new eating plan.

Not an eating plan so much as changing what I eat. I've been vegetarian for nearly two decades now, and dabbled briefly with it in my teens, and have been re-examining my choice for a while, given my reasons for going vegetarian in the first place.

[kindlekitten]

Originally Posted by Verencat

For Beppe

My Hummous recipe

1 can of chick peas
2 roasted garlic cloves
3 table spoons of plain yogurt
2 table spoons of tahini

Pass in the blender. It's great has a dip and has a spread, to replace mayo in sandwiches or eaten with a spoon!

I cook the chick peas from scratch, they are very fast cooking. you can add fun things that way like chilie and so on.

[Verencat]

Originally Posted by ShortNCuddlyAm

That sounds delish!

(The recipe I usually use uses lemon juice instead of the yoghurt. But I imagine it will be very nice indeed done with yoghurt)

The yoghurt makes it creamier
When I serve it "À la libanaise", I spoon a 1cm layer of hummous in a small plate, then drizzle lemon juice and olive oil on top, and we dip pita bread in it... there, I made myself hungry

[Verencat]

Originally Posted by kindlekitten

I cook the chick peas from scratch, they are very fast cooking. you can add fun things that way like chilie and so on.

I started making beans in advance (red & black kidney, white navy) then freeze them in small portions - chick peas are next on my list!

[ShortNCuddlyAm]

Originally Posted by Verencat

The yoghurt makes it creamier
When I serve it "À la libanaise", I spoon a 1cm layer of hummous in a small plate, then drizzle lemon juice and olive oil on top, and we dip pita bread in it... there, I made myself hungry

There's a hummus bar near where I work - they serve the most deliciously creamy hummus I've ever had short of making it, and you get lemon and garlic oil plus fresh chilli chopped in oil to drizzle over it. And thick pitas to scoop it up with.

And now I'm also hungry

[Verencat]

Mmm hummous bar... Montréal needs one of those!

[Javed]

Originally Posted by Verencat

I started making beans in advance (red & black kidney, white navy) then freeze them in small portions - chick peas are next on my list!

VC. Seems like a great idea. Do the beans expand, crack or explode at all? Looking forward also to hearing how the chickpeas go in the freezer. Usually I make enough chickpeas for about five days and keep them in the fridge. This is particularly good as I can either add them to meals or just eat them straight by the handful as a great snack. Freezing them may be another option to keep stock levels up.

[beppe]

Originally Posted by Javed

VC. Seems like a great idea. Do the beans expand, crack or explode at all? Looking forward also to hearing how the chickpeas go in the freezer. Usually I make enough chickpeas for about five days and keep them in the fridge. This is particularly good as I can either add them to meals or just eat them straight by the handful as a great snack. Freezing them may be another option to keep stock levels up.

I freeze beans, lentils, and chickpeas since long time, with very useful results.
Lentils, after they have been cooked I pour them in muffin cups. When frozen I put them in a plastic bag so that when I need them I just take one of those and use it, in a soup or as a size dish. Defrost it with MW.
Another way that I use is to spread them over a tray. Freeze and easily break it in manageable chunks for storage.

Beans and chickpeas I spread them on a tray. Freeze them, then I put them in a large plastic box in the freezer for storage.(I have two large freezers) In this way they stay separate, and I can use as much as I want. I use boxes because I can pile them up orderly in the vertical freezer I have in the kitchen.

After defrosting they all lok exactly like the original.

[lene1949]

I have never cooked a curry from scratch before, but today I found Mughlai Chicken Curry by Nigella Lawson and I cooked it!

Absolutely beautiful... YUM!

I even de-boned the chicken I used, so tomorrow I'll make chicken stock..

[Javed]

Originally Posted by beppe

I freeze beans, lentils, and chickpeas since long time, with very useful results.
Lentils, after they have been cooked I pour them in muffin cups. When frozen I put them in a plastic bag so that when I need them I just take one of those and use it, in a soup or as a size dish. Defrost it with MW.
Another way that I use is to spread them over a tray. Freeze and easily break it in manageable chunks for storage.

Beans and chickpeas I spread them on a tray. Freeze them, then I put them in a large plastic box in the freezer for storage.(I have two large freezers) In this way they stay separate, and I can use as much as I want. I use boxes because I can pile them up orderly in the vertical freezer I have in the kitchen.

After defrosting they all lok exactly like the original.

Thanks Beppe for those great ideas and clear instructions. I will be trying these freezing techniques.

[poohbear_nc]

Not a recipe - but I've discovered a wonderful summer snack - Breyers Low Fat Mint Chocolate Chip Yogurt - tastes wonderful!
Also available in Chocolate Chip too!
Wonderful alternative to ice cream.

[Catire]

Great simple pizza dough recipe, my little brother made it this weekend and it tasted great

[Ea]

I've my study group over for dinner next Wednesday, and I'm out of ideas (and I won't make chili con carne or bologna sauce with spaghetti - even if I'm good at it). So I hoped all you foodies had some ideas

It has to be relatively easy (not too much last minute work) and not too expensive.

I was thinking
- slow cooker (perhaps beef a la beuf bourgignon) - means little last minute work
- de Puy lentils (two of them have never eaten lentils, but I think they'd like to try) - but how? Warm, cold, salad?
- vegetables - finally there's locally grown fresh vegetables available and it would be a shame not include some - and everyone loves new potatoes.

Oh, and light of the starchy food.

[Ea]

Originally Posted by Javed

Thanks Beppe for those great ideas and clear instructions. I will be trying these freezing techniques.

You don't have to freeze chickpeas on a tray. Just let them drip off well and dry a little in a colander for an hour or two. Then they won't stick together very much and you only have to give the back a good punch to loosen them.