Home made hummus

Ingredients

• 1 bag 365 Green Garbanzo Beans (you can find these in the frozen food section at Whole Foods)

• 1 cup organic frozen peas

• a few table spoons of Olive Oil (we started with 2 table spoons but decided we needed more – my 6 year old measured, not me – my point is – this is kinda however much you want)
• a few table spoons water – this is just for consistency – so whatever works for you!

• a spoonful of minced garlic (or however much you want)

• Juice from one lemon

• Dash of salt

• Dash of cumin

This was easy peasy – first we cooked the garbanzo beans and peas together according to the instructions on the bag for the garbanzo beans. While this cooked (about 5 minutes) we put olive oil, water, garlic, lemon juice, and spices all directly into our magic bullet (blender).

We then drained the beans and peas and popped them directly into the magic bullet.

Blend it all up and serve.

Rauðrófumauk

Birtist í Grænmeti, Meðlæti, Uppskriftir

Þetta mauk er æðislegt sem ídýfa fyrir grænmeti eða snakk, frábært á brauð eða heimabakað kex, gott í nesti með harðsoðnu eggi, með grillkjöti og lengi mætti telja.

Rauðrófumauk

• 1 meðalstór rauðrófa
• 1 hvítlauksrif
• 1 dl sýrður rjómi
• 1 msk hörfræ, nigellu fræ eða sesamfræ
• 1 msk furuhnetur
• 1/2 tsk kóríander fræ
• 1/2 tsk cumin fræ
• smá ólífuolía

Tími: 10- 15 mínútur

Flysjaðu og rífðu niður rauðrófuna með fíngerðu rifjárni. Rífðu líka niður hvítlauksrifið. Hrærðu sýrða rjómanum saman við og kældu þetta inni í ísskáp.

Settu pönnu á meðalhita og þurrsteiktu furuhneturnar, fræin, kóríander fræin og cumin. Þegar allt er farið að ilma (eftir 30-60 sekúndur) þá skellirðu þessu í mortél og malar svo að úr verður hálfgert mauk. Láttu kólna í 5-10 mínútur.

Hrærðu nú kryddmaukinu við rauðrófumaukið. Dreifðu smávegis af ólífuolíu yfir og smávegis ferskum kryddjurtum.

Grapefruit, Mustard Greens and Date Salad

INGREDIENTS
1T finely chopped shallot
1T fresh lime juice
1-½T extra virgin olive oil
½T sugar
¼T salt
1 small pink or red grapefruit
¼lb mustard greens, leaves only (discard stem and ribs) torn or cut into ½ pieces (about 2 cups)
¼c dried dates, pitted and chopped

Optional Garnish: Pomegranate seeds


DIRECTIONS
1. Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.

2. Peel grapefruit, eliminating any white pitch with a sharp knife. Cut into sections, free from membranes. Toss mustard greens in a bowl with dates, then toss again with dressing.

3. Divide greens and dates onto two plates and top with grapefruit sections. Garnish with optional pomegranate seeds.

Lemon Mint Potato Salad

Lemon Mint Potato Salad with Green Beans
by Kate

1# ‘B’ Red potatoes, quartered and steamed to tenderness
1/2# fresh green beans, blanched and shocked to cool
1/2 c. fresh mint leaves, washed and dried
Juice of half a lemon
2 t. lemon zest
1/4 c. olive oil
1 T. dijon (or other brown, deli style) mustard
1 oz fresh goat cheese, crumbled
Salt and pepper

Place potato and beans in a medium bowl. In a small measuring cup, whisk together lemon juice, lemon zest, olive oil, mustard, goat cheese and 2 T. of the mint until smooth and creamy. Season to taste with salt and pepper. It will be very tart and lemony, with a subtle mustard zing. Pour over potato mix and gently stir to coat. Serve room temperature or chill for an hour or more before serving. Top with mint leaves and extra salt and pepper before serving.

from http://cooknkate.wordpress.com/