Scallion-garlic hummus
From Farmer John's Cookbook by John Peterson
3 cups (2 cans) chickpeas, rinsed
1/2 cup coarsely chopped scallions
1/2 cup tahini (to taste)
1/2 cup lemon juice (~3 lemons)
1/3 cup fresh parsley
2 cloves garlic, minced
3/4 tsp salt (to taste)
1/4 tsp cumin (to taste)
pinch cayenne pepper
Mix it all in a food processor. Add more salt, cayenne, cumin, or tahini to taste.
Dan's note: kind of thick; we preferred this to the Greek Gourmet's smoother hummus.
Showing posts with label raw. Show all posts
Showing posts with label raw. Show all posts
Thursday, May 22, 2008
Salsa de Tomatillo con Aguacate
Salsa de Tomatillo con Aguacate
SUBMITTED BY DAVE
http://www.internationalrecipes.net/find/Salsa%20de%20Tomatillo%20con%20Aguacate
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
Yield: About 2 1/4 cups
Dan's note: this is pretty much guacamole, at least it seems to me. It's good guacamole, though.
SUBMITTED BY DAVE
http://www.internationalrecipes.net/find/Salsa%20de%20Tomatillo%20con%20Aguacate
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
Yield: About 2 1/4 cups
Dan's note: this is pretty much guacamole, at least it seems to me. It's good guacamole, though.
Ginger Teriyaki Marinade
Ginger Teriyaki Marinade
1/3 cup soy sauce
1/3 cup water
1/3 cup rice wine or sake
7 tablespoons sugar
1 1/2 tablespoons minced fresh ginger
1 teaspoon dried chili pepper flakes
1 1/2 tablespoons cornstarch
sesame seeds (toasted, to taste) (optional)
1. Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
2. Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.
Dan's note: this was really good. I used slightly less soy sauce and a lot less sugar (I used honey instead, but less than 7 tbsp)
1/3 cup soy sauce
1/3 cup water
1/3 cup rice wine or sake
7 tablespoons sugar
1 1/2 tablespoons minced fresh ginger
1 teaspoon dried chili pepper flakes
1 1/2 tablespoons cornstarch
sesame seeds (toasted, to taste) (optional)
1. Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
2. Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.
Dan's note: this was really good. I used slightly less soy sauce and a lot less sugar (I used honey instead, but less than 7 tbsp)
Chopped black bean-avocado salad
Chopped Black Bean-Avocado Salad
2 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
2 Tbsp. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.
Serves 4.
Dan's notes: I used a can of corn and a red pepper, it was great. When I used frozen corn and a green pepper, it was noticeably worse. You might want to make a little more dressing.
2 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
2 Tbsp. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.
Serves 4.
Dan's notes: I used a can of corn and a red pepper, it was great. When I used frozen corn and a green pepper, it was noticeably worse. You might want to make a little more dressing.
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