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Hummus

Ingredients

  • 1 can chickpeas (16 oz)
  • 1 garlic clove
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/4 cup pine nuts
  • 1/2 lemon, juiced (3 Tbsp.)
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • parsley, chopped

Preparation

  1. Toast pine nuts in a pan until brown. Remove from pan, drizzle w/ some olive oil and set aside.
  2. Blend all ingredients, except pine nuts, in blender until smooth.
  3. Place in bowl, add pine nuts to center, and top with pinch of paprika and parsley
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Corn Salsa

Ingredients

  • 4 ears sweet yellow corn, grilled or roasted
  • 2 jalapenos, seeded and chopped
  • 1/2 red onion, finely chopped (about 1/2 cup)
  • 3/4 cup cilantro, chopped
  • the juice of 2 limes
  • Salt and pepper

Preparation

Combine all ingredients in a bowl. Season with additional salt and pepper if desired.

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Pepper Jelly

Ryan’s:

Ingredients

  • 1/2 cup hot pepper, halved and seeded
  • 3/4 cup green pepper, halved and seeded
  • 6 cups sugar
  • 1 1/2 cups cider vinegar
  • 1 bottle Certo ( 1 pack) (2 packs per container).

Preparation

  1. Add peppers, vinegar, and sugar to blender and blend.
  2. Move to large pot and boil (will come up)…
  3. Soon as it’s boiling  take off stove
  4. Let stand for 5 min. Add certo. Skim off top.
  5. Pour into glass jars and seal.

Version #2

Trying this tonight. Recipe courtesy of www.jasonandshawnda.com/foodiebride/archives/9775

Ingredients

  • 1 orange bell pepper, halved and seeds and stem removed
  • 1 lb red jalapeno peppers, seeds and stems removed (for a spicy jelly, use a couple of serranos and leave in the seeds to half/all of the peppers)
  • 1 1/2 cups cider vinegar
  • 1 pinch salt
  • 6 cups sugar
  • 3 oz liquid pectin
  • 1 Tbsp butter

Preparation

  1. Put the peppers into a food processor and process for 7-10 seconds. Alternately, you can finely chop them by hand – wear gloves!
  2. Transfer the peppers to a large pot and add the vinegar.
  3. Bring to a boil and then let simmer for 15 to 20 minutes.
  4. Pour through a fine mesh sieve to separate the peppers from the liquid, you should have 1 cup of liquid. Simmer longer to reduce, if necessary.
  5. Return the liquid and as much of the pulp/seeds (more for a much spicier jam, less/none for a slightly spicy jelly) to the pot and add the salt and sugar until dissolved.
  6. Bring to a boil over medium-high heat.
  7. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, and then add the butter.
  8. Stir the butter into the mixture and then add the liquid pectin, stirring to mix.
  9. Let boil for 3 minutes.
  10. Ladle into sterile jars leaving 1/4 inch headspace.
  11. To store jars at room temperature, you’ll need to seal them in a hot water bath for 10 minutes. Otherwise, let the jars come to room temperature, place the lids on them, and then store them in the fridge (the jelly will keep a couple of months this way).
  12. Refrigerate jelly after seal is broken.http://www.jasonandshawnda.com/foodiebride/archives/9775

Notes:
Tried version 1 above and did 1/2 cup japs, and 3/4 cup “sweet mini peppers” which were yellow, orange and red. Came out tasty, but color was a dark amber, almost brown.

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Chili Gravy

Use this with these enchiladas.

Ingredients

  • 1/4 cup lard (or vegetable oil)
  • 1/4 cup flour
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1-1/2 tsp powdered garlic
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
  • 2 Tbsp chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
  • 2 cups chicken broth (or water)

Preparation

  1. Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
  2. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
  3. Add chicken broth or water, mixing and stirring until the sauce thickens.
  4. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Makes 2 cups.

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Giblet Gravy

For giblets, use gizzard and heart. Do not use liver.

Ingredients

  • Giblets, wing tips, and neck bone from turkey.
  • 2 qts cold water
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 3 Tbsps chopped parsley, or to taste
  • Fat (poultry, butter, or margarine)
  • Flour
  • Salt and pepper to taste

Preparation

  1. While turkey cooks, or the day before, cover giblets, wing tips and neck bone with water in a large pot. Add onion, celery and parsley; simmer 2 hours. Strain broth and reserve for gravy.
  2. Pick meat from neck and wing tips. Finely chop all giblets and meat. Set aside. Pour broth into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off fat; reserve fat and liquid separately.
  3. For each 2 cups of gravy desired, use 3 Tbsp fat, 3 Tbsp flour and 2 cups liquid (broth, vegetable juice, bouillon or water). Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk.
  4. If desired, brown fat and flour slightly to enhance color and flavor. Remove pan from heat. Stir in liquid; whisk constantly until blended with fat-flour mixture. Add chopped giblets. Simmer gently 5 minutes. Season with salt and pepper.
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Creole Cream Cheese Dip

Ingredients

  • 1 8 oz package Philadelphia cream cheese, at room temperature
  • 1 8 oz container Creole cream cheese, or 4 oz ricotta cheese and 4 oz creme fraîche, at room temperature
  • 2-3 Tbsp chopped, oil-packed sun-dried tomatoes
  • 2 Tbsp thinly sliced green onions (white and green parts)
  • 2 Tbsp Worcestershire sauce
  • 1-2 tsp of a combination of chopped fresh rosemary, parsley, thyme, and chives
  • Kosher salt
  • Cayenne pepper, red pepper flakes, or hot sauce
  • 1/4 tsp granulated garlic, or to taste
  • Assorted crackers for serving

Preparation

Blend all ingredients in a large mixing bowl. Transfer to a serving bowl and serve with assorted crackers.

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Spinach Dip

Ingredients

  • 8 oz cream cheese
  • 1/4 cup whipping cream
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 2 Tbsp chopped pimento
  • 1 tsp Worcestershire sauce
  • 1/4 tsp garlic salt
  • 2 Tbsp grated parmesan
  • 2 tsp grated onion
  • 1/4 tsp dried thyme

Preparation

  1. Combine cream cheese and cream in slow cooker. Cover and cook on low until cheese is melted, 1 – 1 1/2 hrs.
  2. Add remaining ingredients, cover and cook on low about 45 minutes.
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Tomato Sauce #1

This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth. We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture. Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat. The leftover sauce also freezes well for future meals.

Ingredients

  • 2 medium onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 6 tablespoons extra-virgin olive oil
  • 2 (28- to 32-ounce) cans whole tomatoes in juice
  • 1 teaspoon salt, or to taste
  • 1 teaspoon sugar (optional), or to taste

Preparation

  1. Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.
  2. Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.
  3. If sauce tastes too acidic, add sugar and cook 5 minutes more.

Makes about 5 cups

Note:
Sauce can be made up to 5 days ahead, and can be frozen in an airtight container 3 months.

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Lima Bean Purée

Ingredients

  • 6 cups water
  • 3 10-ounce packages frozen baby lima beans
  • 2 garlic cloves, minced
  • 1 large fresh rosemary sprig
  • 5 tablespoons butter, room temperature

Preparation

  1. Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig.
  2. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

Serves 8

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Simple Tomato Sauce

This tomato sauce is found in Chicken Parmesan

Ingredients

  • 1 (28-ounce) can diced tomatoes
  • 4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
  • 1 tablespoon tomato paste
  • 1 teaspoon olive oil
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon minced fresh basil leaves
  • Table salt and ground black pepper

Preparation

  1. Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside.
  2. Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes.
  3. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.