Monday, August 20, 2018

My Hummus

My no garlic, very lemony hummus. 

Ingredients

  • 2 cans garbanzo beans 
  • 1/4 cup celery
  •  1/4 - 1/2 tsp Corriander 
  • 1 lemon, zest and juic
  • enough bottled lemon juice to make up 1/4 cup between it and the juice from the lemn 
  • 1/4 cup tahini 
  •  1/8 cup fresh lemon verbena 
  • 1/2 tsp salt 
  • 1/4 - 1/2 tsp paprika 


Instructions 

  • Drain and thoroughly rinse the garbanzo beans. 
  • Prepare the garbanzo beans. Use a blender, mixer, or vegetable strainer to puree the garbanzo beans. I found that my stick blender was the fastest and most effective method. The goal is to crush them into a paste.
  • Cut the celery in thin slices and fry the celery and Corriander in a little oil until the celery is just translucent.
  • Zest and juice the lemon. 
  • Add bottled lemon juice to zest and juice from lemon to make up 1/4 cup of juice.
  • Chop the lemon verbena fine.
  • Mix together all of the ingredients and blend until well combined.  If you can, use a mixer or whisk to whip it together and smooth out the texture a bit.


Enjoy!

Friday, August 3, 2018

Any-Fruit Crisp Topping

This topping can go on top of any fruit when making Fruit Crisp and is yummy. 

Ingredients
  • 200g rolled oats 
  • 140 g flour 
  • 140g brown sugar
  • ¾ c unsalted butter, softened (or 1 avocado with 118 ml butter or ¾ c yogurt butter)
  • 1 tsp cinnamon
Note that this is not a recipe that requires precision, so all amounts are approximate.  The balance of butter to dry ingredients needs to be enough to coat and bring everything together.  

Method 

Pre-heat the oven to 350F. 

Line a baking dish with baking parchment and prep and bake about 6 cups of fruit (especially fruit like apples or frozen fruit) for 30 minutes. If your fruit is softer or fresh you might not need this step. 

While the fruit is baking, mix the dry ingredients together. 

Soften the butter to around room temperature. You want a fairly loose consistency for mixing. 

If using avocado, cut it into chunks and thoroughly combine with the softened butter. A potato masher works well for this if you have one.

Add the butter (or avocado/butter, or yogurt butter) to the dry mix and work until all ingredients are well-combined. 

After the fruit comes out of the oven, cover it with the crisp topping. 

Raise the oven temperature to 400F Bake at 350for 20-30 minutes, or until the fruit is cooked through and the topping is lightly browned.

Let rest for 20-30 minutes, this will help the topping finish crisping up and will keep you from burning your mouth on the hot fruit.

Enjoy!