Hummus bi Tahini

Copyied and Pasted from .. a friend's info but I really want to make this so I'm going to drop it here.


Ingredients

1 can organic chick peas (garbanzo beans), drained and rinsed
Juice of one lemon
1/4 cup tahini
1/4 cup water
1/4 cup extra virgin olive oil
1/4 tsp cumin
1 clove of garlic
Salt to taste (I use about 1/2 tsp)

Put everything in the bowl of the food processor. Process until quite smooth, at least 30 seconds. Let the hummus rest for about 30 minutes in the fridge before eating to let the flavors meld.

When serving, spread some HbT on a plate and drizzle with some olive oil and cracked black pepper. Serve with pita.

Keeps for about 3 days, if you can keep your mitts out of it.

You can add more garlic, paprika or red pepper if you want it a little spicier.

Keep good whole wheat pita in the fridge. When you want to have a snack, pull a pita out, tear it in half, and warm it up in your toaster until it's just a little crisp. Or keep good pita chips like Whole Foods 365 fresh pita chips on hand.

Chipati (Indian Griddle Fried Flat Bread

Ingredients

3 cup whole wheat flour
1 teaspoon salt
1 cup water
1 tablespoon ghee
1 yield - 20-24 chipati



Directions: How to Cook Chipati (Indian Griddle Fried Flat Bread)

Sift flour and salt together in a bowl. Make a well in the center and add ghee and water. Knead 10 minutes to make a pliable dough, form into a ball, cover and allow to rest at least 1 hour, or over night.

Divide dough into 20-24 portions. Roll into 6 inch circles and allow to rest 5 minutes.

Heat griddle or cast iron fry pan very hot.

Place a chipati on the griddle or fry pan, fry for 1 minute. Flip over and fry for 1 minute.

Yield - 20-24 Chipati Posted to MM-Recipes Digest by "Beth Ide" on Aug 17, 1998

Pita Bread Recipe

Pita Bread .. so yea i'm a fan but no oven so i'm stuck with pan cooked breads or bakery bought

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

-----------------------

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teapsoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

==================

Recipe: No-Knead Bread

• Published: NYTimes November 8, 2006

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1.5 + 18 hours for rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

French toast

French toast

• 2 slices of Bread
• 1 egg beaten
• Butter or margerine

Heat margerine or butter in large frying pan. Dip banana bread in beaten egg. Fry in frying pan until golden brown on both sides.

Pancake / Waffle Recipe

Buttermilk Pancakes (or Waffles)
2 c. dry buttermilk powder
8 c. all-purpose flour
1/2 c. granulated sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.


WAFFLES:
2-1/2 c. mix (Buttermilk Pancake and Waffle Mix)
2 c. water
3 eggs, separated
4 tbsp. vegetable oil

Preheat waffle baker. In a large bowl combine mix,
water, egg yolk and oil. Beat with a whisk until
just blended. In a medium bowl, beat egg whites
ntil stiff. Fold into egg yolk mixture. Bake
according to waffle baker instruction. Makes 3 to 4
large waffles.

PANCAKES:
1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
1 egg, beaten
2 tbsp. oil
1 c. water

Instructions
In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.

Oatmeal Apple Walnut Oatmeal

Ok this has got to be the easiest food to make its scoop, add water and heat.

Apple Walnut Oatmeal

(This recipe yields 4 servings) Printable Version

• 2 cups old-fashioned oatmeal (not instant)
• 1 cup low-fat milk
• 2 medium apples - cored and peeled and diced
• 1/2 cup crushed walnuts
• 2 Tablespoons maple syrup
• 1 teaspoon cinnamon

Instant Oatmeal
2 scoops
1/2 cup of water
1/2 cup of milk
microwave 2-3 mins

Sammich aka Sandwich

Over time my idea of a sandwich unravelled into just bread with some tasty filling in the middle.
I've made sandwiches from spam, ham, peanut butter jelly or gourmet sandwich recipes. One type I will not eat is ketcup sandwich .. gross!

I'm sure you know how to make a sandwich Here's a "sandwich recipe" link until I get around to trying which ones are my favorite. With 500 hits something's gonna be tasty.

FYI it's cheaper to make your own sandwich and lots of times it's just a matter of seeing what you have available. Gourmet Sandwiches can run you $12-20 when you add in a soup, salad and a drink

2 pieces of bread
1 type of meat
optional everything else.

slice in 1/2 for easier eating

Chinese Chop Suey

My Lazy Chop Suey:

some meat sliced
1 portion of veggies sliced
a splash of soy sauce
some grated ginger, garlic
pinch of sugar
pepper / fresh peper slices
sprinkle some chicken stock soup powder

chop all and stir fry meats at 1/2 cooked remove, stir fry veggies add some water let cook completly and add in meats sauce and stir on high fire 1 min. Tadda you have chop suey instant dinner in 5 mins. The portion doesn't really matter as it is whatever you have on hand. If you must be a professionist here's the complete recipe but warning its not a 5 min deal anymore.

CHOP SUEY Original Recipe

SERVES 3 -4 (change servings and units)

Ingredients

* 1/2 lb lean beef
* 2 teaspoons oil
* 2 teaspoons soy sauce
* 1 teaspoon sugar
* 1 teaspoon salt
* 4 teaspoons cornstarch
* 1/4 teaspoon pepper
* oil, for stir-frying
* 2 small onions, finely chopped
* 1 stalk celery, cut diagonally
* 2 carrots, finely chopped
* 1/4 lb fresh mushrooms, washed & sliced
* 7 ounces canned bean sprouts, drained and rinsed
* 1/2 cup bamboo shoot, rinsed & cut into thin strips (fresh if possible) or water chestnut, sliced (fresh if possible)
* 3 slices fresh ginger, crushed
* 1/2 cabbage, finely chopped
* 1 teaspoon sugar
* 2 teaspoons salt
* 4 garlic cloves, crushed
* 1 cup water
* 4 teaspoons cornstarch
* 2 teaspoons soy sauce
* 1 teaspoon sugar
* 2 cups cooked rice

Directions

1. Cut beef into thin slices and marinate in a mixture of the next 6 ingredients for 10-15 minutes.
2. Heat a little oil and saute the onions& celery until onion is transparent, and set aside.
3. Stir-fry the carrots, mushrooms, sprouts and bamboo individually for 1 minute each (order doesn't matter)& set aside.
4. Saute the ginger for 1 minute, add the cabbage and cook for another minute.
5. Add the rest of the vegetables, mix well and add a tsp of sugar and 2 tsp salt or salt and sugar to taste.
6. Remove vegetables and set aside.
7. Heat a little oil and saute the garlic.
8. Add the marinated beef and cook for 2 more minutes.
9. Mix together the remaining 4 ingredients and stir into the beef.
10. Cook until cornstarch is clear and pour beef over the vegetables.
11. Serve chop suey over rice.