March
2017 Recipes
Hummus
Stephanie Holden
Stephanie Holden
Recipe
from Bon Appetit
Yield: about four
cups
1 cup dried chickpeas
2 teaspoons baking soda, divided
4 garlic cloves, unpeeled
⅓ cup (or more) fresh lemon juice
1 teaspoon kosher salt, plus more
⅔ cup tahini
¼ teaspoon (or more) ground cumin
Olive oil (for serving)
Place
chickpeas and 1 teaspoon baking soda in a medium bowl and add cold water to
cover by 2 inches. Cover and let sit at room temperature until chickpeas have
doubled in size, 8 to 12 hours. Drain and rinse.
Combine
soaked chickpeas and remaining 1 teaspoon baking soda in a large saucepan and
add cold water to cover by at least 2 inches. Bring to a boil, skimming surface
as needed. Reduce heat to medium-low, partially cover, and simmer until
chickpeas are tender and really falling apart, 45 to 60 minutes. Drain; set
aside.
Meanwhile,
process garlic, lemon juice, and 1 teaspoon salt in a food processor until
coarsely puréed; let sit 10 minutes to allow garlic to mellow.
Strain garlic mixture through a fine-mesh sieve into a small bowl,
pressing on solids to release as much liquid as possible. Return liquid to food
processor; discard solids. Add tahini and pulse to combine. With motor running,
add ¼ cup ice water by the tablespoonful and process (it may seize up at first)
until mixture is very smooth, pale, and thick. Add chickpeas and cumin and
process, occasionally scraping down sides, until mixture is extremely smooth,
about 4 minutes. Thin with more water if you prefer a looser consistency; taste
and season with salt, more lemon juice, and more cumin as desired.
Spoon
hummus into a shallow bowl, making a well in the center, and drizzle it
liberally with oil. Top as desired.
Cucumber and Lemony Dill
Sandwiches
Stephanie Holden
Stephanie Holden
Recipe
from Food Network
4
ounces cream cheese, at room temperature
2
tablespoons chopped fresh dill
Zest
and juice of 1 lemon
Kosher
salt and freshly ground black pepper
6
slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced
1/3 large English seedless cucumber (about 4 inches), thinly sliced
In
a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon
juice. Season the mixture with salt and pepper. Lay the slices of bread on your
work service and distribute the cream cheese evenly among each slice, spreading
into a thin layer. Arrange the cucumber slices in rows over 3 slices of the
bread. Top with the remaining bread, and cut into quarters so there are 4
pieces from each sandwich. Serve immediately.
1/2 of a large cucumber, unpeeled
1 1/2 cups plain full-fat Greek yogurt
2 large garlic cloves, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon minced fresh dill
Grate
the cucumber and drain through a fine mesh sieve overnight in the refrigerator.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and
refrigerate overnight.
Transfer
the grated cucumber and fresh dill to the yogurt mixture and stir to combine.
Drizzle olive oil on top and enjoy. Serve chilled with pita bread for dipping.
Vanilla
Pound Cake
Holly
Jeffries
From Food.com
2 cups sugar
1 cup butter, softened
5 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup milk
Preheat the oven to 350 degrees. Mix
sugar, butter, eggs and vanilla in large bowl. Beat on low to mix ingredients
well, then beat on high for 5 minutes. On low, add flour and baking powder
alternately with milk, and beat well after each addition. Spoon the batter into
a greased and floured 10-inch tube pan.
Bake for 65-75 minutes, until a
toothpick comes out clean. Cool for 15 minutes; invert onto cake plate.
Cucumber
Salad
Holly Jeffries
4 English cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup of cherry tomatoes sliced in
half
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Toss together the cucumbers and onion
in a large bowl. Combine the vinegar, water and sugar in a saucepan over
medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir
in dill, cover, and refrigerate until cold. This can also be eaten at room
temperature, but be sure to allow the cucumbers to marinate for at least 1
hour.
Greek
Meatballs
Holly
Jefferies
Adapted from Recipe Runner
1 pound lean ground beef
1/4 cup panko breadcrumbs
1/4 cup chopped fresh leaf parsley
3 tablespoons grated onion
1 clove garlic, minced
Zest of a lemon
2 tablespoons fresh lemon juice
1 egg
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Kosher salt and black pepper to taste
Preheat oven to 450 degrees. Line a
baking sheet with foil and spray it with cooking spray.
In a large bowl whisk together the
panko, parsley, grated onion, garlic, lemon zest and juice, egg, spices, salt
and pepper. Add the ground beef to the mixture and combine with your hands
being careful not to overwork the meat mixture. Form approximately into about
12-15 one-tablespoon-sized meatballs.
Place the meatballs on the prepared
baking sheet, spray the tops with cooking spray, then place the baking sheet on
the center rack of the oven and bake for approximately 12-15 minutes or until
golden brown. Remove the meatballs from the oven and serve with the tzatziki
sauce.
No comments:
Post a Comment