Cool Stuff You Can Do

Thursday, March 13, 2008

Healthy Hearty Hommus

Hommus is a delicious dip served in many Middle Eastern countries, but it is also a healthy vegetarian dish with enough flavor and protein to be served as a main course. Many variations are made, but in this recipe I stay very close to the classic style. Most recipes you will see use canned garbanzo beans(chick peas). This is fine, but the canned beans lack the naturally nutty flavor which is characteristic of the authentic version. Also, using the dry beans gives the dip a much richer texture. For this reason I make the recipe with toasted garbanzo beans. It is not much effort, and I think you will agree that the flavor is much more robust than other recipes.

A popular way to serve this dish is part of a mazza snack tray that includes hommus, baba ghanouj, labna, cucumber dip, and bakdooniseya. Put out some fresh bread and vegetables and you have enough delicious healthy snacks for a cocktail party or a football game. If you want to parley this into a vegetarian buffet dinner, just add fava beans and falafel.

Ingredients:

1 cup dry garbanzo beans (chick peas)
1 head of garlic
4 tablespoons tahini
3 juicy limes
1/2 bunch of parsley
1 teaspoon sea salt
2 tablespoons olive oil
1/4 teaspoon cayenne pepper, optional, add more if you like it spicy

Directions:

wash garbanzo beans, soak in luke warm water for 24 hours or until soft
drain the garbanzos and lay on a cookie sheet, lightly salt
Cover the cookie sheet with foil or another cookie sheet and bake at 350^o F for 30-40 minutes. You have to cover it because the garbanzos tend to pop and fly around your oven.
Place the beans in a food processor. Add 1/2 cup of water and pulverize until it reaches the texture of coarse peanut butter.
Add parsley and peeled garlic. Pulverize until smooth.
Add tahini, olive oil, and squeeze in lime juice.
Pulverize until smooth.
Serve with pita bread, cut vegetables and olives.

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Monday, March 10, 2008

Rustic Sausage Penne with Fresh Herbs

I first made this dish to use up some leftover meats from my Smoked Turkey with a Side of Sausage recipe. However, I liked it so much that I make it all the time now. It is rare to find really pasta dishes that take advantage of grilled flavor, you can make this dish from your leftovers or serve it as a main course at a cookout.

Last summer Lizabetti's herb garden was full of garlic chives, oregano, and parsley. These fresh flavors really wake up the penne and make the tastes just dance on your tongue. Using whole wheat pasta contributes to the heady rustic flavor of this dish. I can't wait for summer to come back so that I can eat these type of dishes again.

Ingredients:

4 links Italian Sausage, grilled and sliced
4 oz outdoor smoked turkey, or leftover grilled steak
8 pitted Moroccan or French dry cured black olives
3 oz shredded sharp provolone or Parmesan cheese.
1 Italian pepper, sliced and grilled
2 Portabello mushrooms or 8 Crimini mushrooms
1-2 tablespoons chopped garlic
1 lb whole wheat penne pasta.
2 tablespoons olive oil.
2 hand fulls Fresh herbs per availability. I used garlic chives, parsley, and oregano.

Directions:

Grill sausage and set aside, or use leftover sausage if available.
Rub Portabellas with garlic and olive oil. Grill fin side down firs for 5 minutes, flip then grill an additional 5 minutes.
Boil water, add pasta, boil for 6-8 minutes, drain.
Slice and grill the Italian pepper
Slice the sausage and turkey(or steak).
Heat up a pan, add olive oil, and fry the garlic.
Throw in the meat, slightly sear.
Add the mushrooms, olives and peppers. Mix thoroughly.
Throw the pasta into the pan, mix and sear slightly.
Sprinkle with the cheese.
Transfer the whole mixture into a serving bowl, sprinkle with fresh herbs.
Serve with a Chianti or for a lighter drink, a red wine spritzer (red wine, seltzer, ice).

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Sunday, March 9, 2008

Pizza Bianca Verdi

Vegetarian pizzas run the risk of being tasteless or boring. Not the case with this pizza which incorporates flavors that work together well. The taste of grilled Portabello mushrooms and eggplant combine with the cheese, onions, peppers and spinach to create a real treat. Add some fresh basil and the flavor is out of this world.

The name of this pizza means white green pizza. White because it has no tomato sauce, and green because of the spinach and basil. This is a great candidate for cooking in the Stone Pony.

Hint: Even though many steps in this recipe call for grilling, you can achieve the same taste by brushing the ingredients with olive oil and searing in a non-stick pan.

Ingredients:

1/2 pound pizza dough ball. I bought mine at a local pizza parlor, but you can make your own if you like.
1 small eggplant, sliced.
1 yellow onion
2 Portabello mushroom cap
1 Italian pepper
1/2 cup chopped spinach
3-4 leaves of fresh basil, chopped coarse.
1/4 cup extra virgin olive oil
4 oz Gorgonzola cheese
4 oz mozzarella cheese

Directions:

Roll out the dough, brush with olive oil and garlic and set aside.
Slice and salt the eggplant, set aside to shed water.
Slice the onion, drizzle with olive oil and grill until caramelized. You can also sear in a non-stick pan.
Rub the mushroom caps with garlic and brush with olive oil and grill. It is important to grill fin side down first.
Blot dry the eggplant, brush with olive oil and grill. It is also possible to broil the eggplant 10 minutes on each side.
Slice the Italian pepper into rings, brush with olive oil and grill quickly, being careful not to let it get mushy.
Layer the eggplant on the dough followed by the Gorgonzola cheese and the spinach. Save some of the spinach.
Layer all the rest of the ingredients, top with chopped basil, the rest of the spinach and the mozzarella cheese.
Bake for 20-25 minutes at 425^o F.
Let stand for at least 5 minutes. If desired sprinkle with crushed red pepper for a little extra pizazz.