Marshmallow-Topped Sweet Potatoes

Sweet potatoes were never so sweet as they are in this dish--it's so yummy, it's almost a dessert.

Ingredients

4 pounds sweet potatoes or yams
1 cup butter or margarine
1 cup packed brown sugar
3 cups miniature marshmallows
1 teaspoon cinnamon
A hearty sprinkle of nutmeg

Wash the sweet potatoes and boil them until soft. Drain, cool, and peel them, breaking them into small chunks.

Preheat the oven to 350°F (175°C).

Combine the butter, brown sugar, cinnamon, nutmeg, and one cup of marshmallows over medium heat in a saucepan until melted. Mix in the sweet potatoes.

Put the mixture into a casserole baking dish and bake for 15 minutes. Remove from oven and top the sweet potatoes with the remaining 2 cups of marshmallows. Continue baking until marshmallows are light golden brown.

Enjoy!

Cheesy Mashed Potatoes

A delicious version of mashed potatoes that everyone will love!

Ingredients

5 pounds potatoes
8 ounces cream cheese, at room temperature
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons butter, plus additional slivers
½ cup shredded cheddar cheese

Wash the potatoes and cut them in quarters. (For extra creamy potatoes, peel them before boiling. For vitamin-rich potatoes, leave the skin on.) Boil until soft and mashable. Drain and mash potatoes, mixing in the cream cheese and sour cream. Add the remaining ingredients and mix until light and fluffy.

Preheat the oven to 350°F (175°C) and put the potato mixture into a casserole baking dish. Drop some small slivers of butter onto the potatoes and sprinkle cheddar cheese on top.

Bake with a glass lid for 20 minutes, then uncover and bake for about 10 more minutes.  Cool slightly and enjoy.

Honey Soy Salmon

Ingredients
(for 2 servings)

2 salmon filets, about 6 ounces each
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon grated ginger (or ginger powder)
Sprinkle of sesame seeds
1 tablespoon chopped cilantro

Mix together the soy sauce, honey, lime juice, and ginger in a shallow dish.  Dip the salmon filets into the mixture and place them in a coated baking dish.  Pour a little more of the sauce on top of each filet, leaving a little for later.  Sprinkle with sesame seeds.

Broil salmon for 6-8 minutes, watching to make sure it doesn't burn.  During cooking, add the rest of the sauce directly onto the filets a little at a time.*

After it's cooked, top with chopped cilantro and enjoy.

*Alternatively, you can also fry the fish with a little oil in a pan instead of broiling it.

Fish Tacos

Everyone knows tacos are delicious.  Have you had them with fish lately?

 

Ingredients

(for about 8 tacos)

½ pound tilapia or other white fish

8 corn tortillas

Marinade:

1 tablespoon olive oil

1 tablespoon vinegar

1 tablespoon lime (or lemon) juice

1 teaspoon honey

1 garlic clove, minced

½ teaspoon cumin

sprinkle of chili powder

dash of salt and pepper

splash of hot sauce, according to desired spiciness

Garnish: 

diced tomato

sliced avocado

chopped cilantro

thinly shredded cabbage (or lettuce)

limes for extra spritzing

Mix together the marinade ingredients in a small baking dish and place the fish in it, making sure there's sauce all over the fish. Cover and refrigerate for a few hours.

Bake the marinated fish at 325°F (165°C) for about 15 minutes or until fish is soft and flakes easily. Meanwhile, chop up the garnish ingredients.

When the fish is cooked, remove it from the oven and break it into small pieces, stirring to mix it completely with any remaining marinade sauce.  Heat the tortillas and fill them with all the ingredients.  Add extra hot sauce or a sprinkle of lime juice if desired.

Thai Pumpkin Peanut Butter Soup

I experimented with this soup, mixing different recipes until I got this--a nice blend of creamy, sweet, and spiced.

Ingredients

2 tablespoons oil
½ an onion, sliced and chopped thinly
1 tablespoon brown sugar
2 cloves garlic, minced
14 ounces pumpkin puree
2 cups water
1½ cups coconut milk
¹/₃ cup creamy peanut butter
1½ tablespoons grated lemon rind
salt and pepper to taste
a few pieces of fresh cilantro
optional: chili flakes or chili sauce to taste

Heat the oil and cook the onion in it with the brown sugar and garlic until transparent and soft.

Add the pumpkin, water, coconut milk, peanut butter, and lemon rind.  Stir and cook until all ingredients are mixed and soup is creamy and warm.  Add salt and pepper to taste, as well as chili flakes or sauce if you want it spicy.

Garnish with cilantro and enjoy!

Rica Horchata

A sweet and refreshing Mexican drink--prepare it in the morning and enjoy it as a cool afternoon treat!

 

Ingredients

1 cup white rice

5 cups water

½ cup milk

½ cup sugar

1 teaspoon vanilla

1 teaspoon cinnamon

Blend the rice and water in a blender for about a minute.  Let sit for at least three hours.

Strain the liquid into a pitcher with a coffee filter or other straining device.  Put the liquid back into the blender and mix in all the other ingredients.  (You can use the soaked rice to make rice pudding if you like.)

Refrigerate and enjoy!

Parmesan Tilapia

A yummy baked tilapia recipe!

Ingredients
(for two servings)

2 tilapia fillets, thawed
2/3 cup shredded parmesan cheese
2 tablespoons ranch dressing
1 green onion, thinly sliced
1/2 teaspoon hot sauce
dash of paprika

Preheat the oven to 375°F (190°C).  Pat the fish fillets dry with a paper towel and place them on a baking sheet coated with cooking spray.

Mix the cheese, dressing, onion and hot sauce together in a bowl and cover the fillets with the mixture.  Sprinkle with paprika.

Bake for 15 minutes.  For an extra flavor twist, top with sweet fruit salsa.

Sweet Fruit Salsa

This is a simple and delicious salsa, centered on fruits.  Great to eat with chips or as a dinner topping.

 

Ingredients

1 large tomato

½ a mango

½ an avocado

¼ cup pineapple chunks

a few sprigs of cilantro

Just dice everything up and mix it together!  Try it with parmesan tilapia too.

Chocolate Peanut Butter Love Cake

Here's a cool and creamy treat that's sweet yet not too heavy, 

with all the favorite goodies.

 

Ingredients

2 cups heavy whipping cream
½ cup creamy peanut butter
½ cup powdered sugar
1 teaspoon vanilla extract
20 Oreos or similar cookies
2 Reeses Cups or similar candy

Mix together ¼ cup of the whipping cream and all of the peanut butter until smooth.

In another bowl, beat the rest of the whipping cream together with the powdered sugar and vanilla until the mixture is puffed up and forms little ripples.  Combine this with the peanut butter mixture, adding a bit at a time.

Separate the Oreos just like you did when you were a kid.  Lay them out along the bottom of an 8"x8"x2" pan.  (For nice presentation, it's best if you have a springform pan or a recyclable one that you don't mind ruining, so you can cut the sides off when it's cooled.)

Spread about half of the whipped mixture evenly over the cookies.  Repeat with another layer of cookies, and another one of the whipped mixture.  For the top, break the remaining cookies into small pieces and line the border with them.  Sprinkle finer crumbs over the rest of the cake.  Cut up the Reeses Cups into small pieces as well and add them to the border.

Refrigerate for at least 5 hours.  To serve, remove the edges of the pan and leave it as it is or transfer it to another serving platter.

East Indian Style Rice

This is a great way to spice up rice with a unique flavor combination!

Ingredients

4 cups cooked white or basmati rice (about 2 cups uncooked)
¼ cup butter
½ cup thinly sliced onion
¼ cup chopped pistachios or almonds
½ cup raisins
1 egg
shredded coconut to taste

Cook the rice in a rice cooker or large pan.  Hard-boil the egg and allow it to cool.

Heat the butter over medium-low heat and use it to cook the onion slices.  Add the nuts and raisins and heat them until the raisins are soft, plump, and delicious.

Add the pan mixture to the rice and mix well.  Place in a serving dish and sprinkle with crumbled egg yolk.  (You can use the egg whites in another part of the meal or just eat it on its own.)  Top with shredded coconut.

Love-it Lemonade

Ingredients

1 cup fresh-squeezed lemon juice (about 4 lemons, plus extra for garnish)
5 cups water
¾  cup sugar
optional: raspberries, blueberries, or sliced strawberries 

Use a citrus juicer to squeeze the juice from the lemons.  Mix the ingredients in a large pitcher and taste, adding more sugar or water if necessary.

For an extra twist, throw some berries into your glass!

Grits 'N' Eggs

Something different for a Sunday breakfast!

 

 Ingredients

(for two servings)

1 ½ cups water
¼  teaspoon salt
¾  cup grits (or cream of wheat)
1 tablespoon butter
2 tablespoons parmesan cheese
a couple sprigs of green onion, thinly chopped
2-4 eggs, as desired

Bring the water to a boil with the salt in a pan.  Slowly stir in the grits.  Reduce heat to low and add half a tablespoon of butter, the parmesan cheese, some pepper, and most of the green onions.

Use the rest of the butter to fry the eggs over-easy. 

Spread the grits into bowls and lay the fried eggs over the top.  Sprinkle on the rest of the green onions and a little more pepper.  Enjoy!

Orange Julius

Ingredients
(for two glasses)

3 oz. orange juice concentrate
2 cups vanilla ice cream*
½ cup milk
1 organic egg

*For a slightly less creamy, more smoothie-like texture, you can substitute another ½ cup of milk and 2 cups of crushed ice instead of ice cream.

Throw all of the ingredients into a blender and mix until smooth.  Quick and delicious!

Banana Nut Bread

Ingredients

1 ¾ cups flour

1 ¼ teaspoons baking powder

½ teaspoon baking soda

²/3 cup sugar

¹/₃ cup shortening

2 eggs

2 tablespoons milk

1 cup mashed banana (it works best with very ripe bananas)

¼ chopped walnuts

¾ teaspoon salt

Grease and flour an 8x4 inch bread pan. Stir together all the dry ingredients in a bowl and set aside. Preheat the oven to 350°F (175°C).

In another bowl, mix the sugar and shortening together with an electric mixer. Add eggs one a time, and then the milk. Then alternate adding some of the dry mixture and the mashed bananas, mixing until smooth after each addition. Stir in the chopped walnuts.

Put the batter into the bread pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan for about ten minutes before removing.  Enjoy with cream cheese or just on its own!

Best Ever Quesadillas

Ingredients

(for two quesadillas)

4 flour tortillas

1½ cups shredded cheese, your favorite blend (I like cheddar with monterey jack or mozzarella)

½ a brown onion, sliced in thin strips

1 bellpepper, also sliced in thin strips

3 cloves garlic, minced 

olive oil

½ a tomato, diced

sprig of fresh chopped cilantro

dab of guacamole

salt and pepper

Put a dab of olive oil into a frying pan and cook the bellpepper, onion slices, and garlic over medium heat.  While it's cooking, sprinkle liberally with salt and pepper.  When it's well cooked and fairly soft, remove from the pan.

Turn the heat down to low.  Add another small dab of olive oil and put one of the tortillas onto the pan.  Quickly add a layer of cheese, some of the bell pepper and onions, another layer of cheese, and the other tortilla on top.

Once the cheese starts to melt and hold the tortillas together, flip it over and let the other tortilla cook.  After the cheese is thoroughly melted and both tortillas are the same size, transfer it onto a plate and cut it into fours.  Sprinkle chopped cilantro and diced tomatoes on top, as well as guacamole and sour cream, if desired.  Repeat for the other quesadilla.

Garlic Brussel Sprout Crunches

Here's a different and delicious way to prepare brussel sprouts!
This recipe also works really well for asparagus.

Ingredients

20 fresh brussel sprouts (or as many as you'd like to eat)*

olive oil

2 garlic cloves, minced

garlic powder

salt

*Frozen brussel sprouts can also be used, but they may not come out as crispy.

Preheat the oven to 375°F (190°C). Cut the brussel sprouts in half and peel the layers apart, laying them on a baking sheet.

 

Drizzle about a tablespoon of olive oil over the brussel sprouts.  Toss the minced garlic over them, and sprinkle some garlic powder and salt on.  Mix them together with your hands, then lay them back out evenly on the baking sheet.

Bake them for about 20 minutes, or until the edges become golden brown and they are slightly crispy.

Add more salt or garlic powder if necessary.  Yum!

Bean Burgers

A vegetarian alternative to both standard hamburgers and frozen veggie burger patties.

Ingredients 
(for 4 burgers)

For patties:
2 cups cooked kidney beans
2 cups cooked brown rice
¼ cup finely chopped onion
2 tablespoons ketchup
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon dried parsley
dash of salt
bit of bread crumbs, as needed

For the rest:
swiss (or other) cheese slices
½ an avocado
dash of flax seeds
lettuce
tomato slices
hamburger buns
dressings to taste: salsa, ketchup, mustard, honey mustard, or mayonnaise

Create a thick paste with all of the patty ingredients by blending them in a food processor.  If it doesn't seem firm enough, add a little bread crumbs.  Form patties and fry them in olive oil over medium heat.

Sprinkle a little flax seeds over the cheesed patties, and lay avocado slices over them.

Then add additional condiments as you like, and enjoy!

Tomato and Eggs with Soy Sauce

This is a simple and yummy dish, perfect for those days when you don't have much else in your refrigerator but don't feel like leaving the house.

Ingredients
(for 2-3 servings)

5 eggs
olive oil
2 large tomatoes (or 3 roma tomatoes)
½ cup water, plus more as needed
2 cloves garlic, minced
dash of sugar
1 tablespoon flour
soy sauce

Using a small dab of oil, scramble the eggs in a frying pan, and then set them aside in a bowl.

Slice the tomatoes into thin wedges. Heat up about 2 tablespoons of olive oil in the same pan and fry the tomatoes over medium heat. After a minute, add half a cup of water and minced garlic. Sprinkle a dash of sugar over it as well.

While the tomatoes are cooking, mix soy sauce into a tablespoon of flour until it makes a brown paste, similar to the consistency of pancake batter.

When the tomatoes are soft and cooked, add the flour-soy sauce batter and the scrambled eggs, mixing well.  It should be somewhat wet, so add more water as necessary.  Simmer for a couple minutes, then serve with steamed white rice.

Chow Fun Noodles with Bok Choy

Ingredients

8 oz. dry wide rice noodles (chow fun)
¼ cup vegetable oil
2 onions
4 garlic cloves
1 lb. bok choy--the smaller, the better
4 tablespoons Sa Cha sauce (I use Lee Kum Kee brand)
1 tablespoon sugar
Salt to taste
¼ cup chopped cilantro
Dash of chili pepper
Splash of rice vinegar
(optional: ½ cup chopped roasted peanuts)

Cook the chow fun noodles in boiling water for 4-5 minutes, or until soft.  Drain them and set them aside in the strainer.

Cut the onion into strips and slice the garlic thinly.  Saute in the oil over medium-high heat until the onions are yellowish and glassy.  If your bok choy is large, cut it into edible pieces.  Toss it into the pan with the onions and garlic.

After a couple minutes, add the noodles.  Make sure it's not clumped together; if it is, run a little water over it and separate it with your hands before adding it to the pan.

Add the Sa Cha sauce, sugar, and a little salt. Stir it up and mix the ingedients together well.

After you put it in serving dishes, sprinkle fresh chopped cilantro and a dash of chili pepper over the top.  Drizzle a few drops of rice vinegar over it too.  If you'd like, top it off with chopped peanuts.

Veggie Fried Rice

My idea of fast food is homemade fried rice, made with leftover steamed rice and whatever veggies are lying around.  This recipe’s really flexible, but here’s a basic way to throw together an easy, yummy, and healthy meal.

 

Ingredients

3 eggs

4 tablespoons oil
5 cups steamed white rice (measured already cooked)
1 cup fresh or frozen carrots and peas

½ cup frozen or canned corn

Kikkoman* soy sauce to taste

Salt to taste

(optional: dash of sugar)

¼ cup chopped green onions

*I don't usually promote particular brands, but there are lots of soy sauces out there, and some of them are just awful. Use Kikkoman.

Heat up a small dab of oil in a frying pan at medium heat and scramble the eggs.  Add the rest of the oil and put the rice in.  (If the rice is leftover and clumped together, be sure to break it apart with your hands before frying, and add a little water if it’s dry.)

If your veggies are frozen, defrost them by putting them in a bowl and running warm water over them a few times.  Add the carrots, peas, and corn to the frying pan.  Drizzle soy sauce over it until it’s light tannish-brown.  Sprinkle salt on it and mix well.  If you want a little sweet kick, sprinkle a bit of sugar over it too.  Taste it and add more salt, soy sauce, and/or oil as needed.  Also sprinkle a bit more water over it if it seems dry.

Add the green onions and mix it up well.  Enjoy!

Libby's Pumpkin Rolls

Ingredients

                         

(Cake)

    ¼ cup powdered sugar

    ¾ cup all-purpose flour

    ½ teaspoon baking powder

    ½ teaspoon baking soda

    ½ teaspoon ground cinnamon

    ½ teaspoon ground cloves

    ¼ teaspoon salt

    3 large eggs

    1 cup granulated sugar

    ²/₃ cup pumpkin puree

    (optional: 1 cup walnuts, chopped)

(Filling)

    1 pkg. (8 oz.) cream cheese, at room temperature

    1 cup powdered sugar

    6 tablespoons butter or margarine, softened

    1 teaspoon vanilla extract

    A bit of powdered sugar (for decoration)

For cake:

Preheat oven to 375° F (190°C). Grease a 10x15 inch baking pan; line with wax paper. Grease and flour the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar to keep the cake from sticking to it later.

Ccombine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in the flour mixture. Spread evenly into the pan, over the wax paper. Sprinkle with the chopped walnuts nuts.

Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto the towel prepared with powdered sugar. Carefully peel off the wax paper. Roll up the cake and towel together, starting with narrow end. Cool on a wire rack.

To add the filling:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll the cake and spread the cream cheese mixture evenly over it. Reroll the cake, wrap it in plastic wrap, and refrigerate it for at least an hour. Sprinkle the edges with powdered sugar before serving.

Sweet Zucchini Bread

This zucchini bread is so delish, you'll be able to trick vegetable-haters into loving it.

Ingredients

    3 cups flour

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon baking powder

    1 tablespoon ground cinnamon

    3 eggs

    1 cup vegetable oil

    1 tablespoon vanilla extract
    2 ¼ cups sugar

    2 cups grated zucchini

    1 cup chopped walnuts (or other nuts of your choice)

Grease and flour two 8x4 inch bread pans. 

Combine the flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Preheat the oven to 325°F (165°C).

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the dry ingredients to the creamed mixture, beating well. Stir in the zucchini and chopped nuts.

Pour the batter into the two pans and bake for 50-65 minutes, or until a toothpick comes out clean from the center.  Cool for a few minutes before eating.

*Healthier version:

Since my kids LOVE this bread, I've been making it a lot. They don't even notice the difference when I make this healthier version.

    1 1/2 cups white or wheat flour
    1 1/2 cups chickpea flour

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon baking powder

    1 tablespoon ground cinnamon

    3 eggs

    1 cup coconut oil

    1 tablespoon vanilla extract
    1/2 cup sugar
    1/2 cup stevia (for baking)

    2 cups grated zucchini
    1 cup applesauce

    1 cup chopped walnuts or other nuts

They can also be made into muffins, cooking them 15 minutes or until a toothpick comes out clean.

Fish Fillets with Tangy Orange Sauce

Ingredients

1 tablespoon olive oil

4 six-ounce fillets of your favorite sustainably caught fish

3 teaspoons cornstarch

3 cloves garlic, minced

½ cup dry white wine

²/₃ cup orange juice

¹/₃ cup carrot juice

½ teaspoon salt

¼ teaspoon cayenne pepper

1 tablespoon water

Heat up the oil over a medium-heat fire. Dip the fish fillets in a couple teaspoons of cornstarch, or more if necessary. Fry it for a few minutes on each side, or until it starts to flake a little when touched with a fork.  Set aside and cover.

Add the garlic to the pan. Then add the wine, turn the heat to high, and boil until about half of the wine evaporates.

Add the orange and carrot juices, the salt, and the cayenne pepper. Bring to a boil and cook for about two minutes.

Meanwhile, stir together a teaspoon of cornstarch and the tablespoon of water. Stir into the pan and cook for about a minute.

Spread the sauce over the fillets and serve over a bed of lettuce.

Southern Style Fried Okra

Ingredients

1 bag frozen cut okra
vegetable oil
¼ cup cornmeal
(optional: salt to taste)

Thaw out the frozen okra by putting it in a bowl and running warm water over it a few times.  Drain it thoroughly.  Heat some oil in a frying pan on medium-high and prepare a bowl with the cornmeal.

Dip the drained okra into the cornmeal to bread it, then put it in the pan.  Let it fry for a while until it gets golden brown, flipping it over to make sure it's evenly fried.  My mom says each okra piece should be turned individually with a fork for the best flavor, but when I'm feeling lazy I just turn it with a spatula and it still tastes pretty good to me.

Add more oil as necessary while the okra is frying.  When it's crispy and golden brown, it's good to go.  It's yummy just like that, but you can also add a little salt for a last touch.

Alfredo Sauce from Scratch

Not the healthiest meal, but if you’ve just returned from the gym and are eager to reward yourself with a heart-stopping Italian favorite, use this delicious Alfredo Sauce!

Ingredients (for 2 servings)

¼ cup butter

4 oz. cream cheese

1 cup milk

½ cup parmesan cheese

1 teaspoon garlic powder

pepper to taste

(optional: dash of cayenne pepper)

Boil your favorite pasta in salted water. When it's getting close to done, make the alfredo sauce:

Melt the butter in a saucepan over medium-low heat. Add the cream cheese and melt that as well. Stir in the milk, parmesan cheese, garlic powder, and pepper.

Keep it on low heat until the pasta is done. (The sauce will thicken up quickly when you remove it from heat.)  After you've drained your pasta, mix the sauce in with it.  If you'd like, sprinkle a little more parmesan cheese and pepper over the top.  I think cayenne pepper also complements the creamy flavor very nicely.

Homemade Tahini

Tahini is a simple Middle Eastern dip made of sesame seeds and oil.  It’s a key ingredient in hummus and baba ghanouj, and it can also be enjoyed on its own with breads or crackers, or as a substitute for peanut butter.

Ingredients

1 cup sesame seeds

¼ cup olive oil

Lightly toast the sesame seeds in an oven at 340°F (170°C) for about 10 minutes.  Let them cool for a minute after taking them out.

Grind them with the oil into a smooth paste using a food processor, stopping to scrape the sides when necessary.

That’s it!

Baba Ghanouj (or Baba Ghanoush)

A tasty Middle Eastern dip that's nice to make alongisde Hummus Yummus, since they both require a lot of the same ingredients.  Great with Arabic bread, pita chips, or other crackers.

Ingredients 

1 large eggplant 

1/4 cup tahini 

2 garlic cloves, minced 

1/4 cup lemon juice 

a pinch of ground cumin  

salt, to taste

a bit of olive oil

a couple sprigs of chopped parsley

Preheat an oven to 375°F (190°C).

Poke the eggplant in several places with a fork and place on a barbeque grill rack a few inches from the fire.  (If you don’t have a barbeque grill, you can also just stick it with a pronged fork and hold it over a stove fire.) Grill the eggplant, turning frequently, until the skin turns brown-black and the flesh begins to feel soft (10 to 15 minutes).

Transfer the eggplant onto a baking sheet and bake until very soft, 15 to 20 minutes.  Then remove it from the oven, let it cool slightly, and peel off and discard the skin.

Put the eggplant flesh with the other ingredients (except the parsley) into a food processor and process until it forms a soft paste.  Add more seasonings to taste, if necessary.

Pour the Baba Ghanouj into a serving bowl, drizzle a little olive oil over it, and sprinkle chopped parsley on top.  Enjoy!

Hummus Yummus

If you’ve just bought a new food processor, this is an exciting way to use it, since hummus won’t come out right without one.  This recipe is for basic hummus, but you can also experiment with other added flavors like eggplant, dried tomato, or basil.  Makes a nice dip complement to Baba Ghanouj.

Ingredients

1 can drained garbanzo beans
2 tablespoons lemon juice

4 tablespoons tahini*

2 garlic cloves, minced

1 ½ tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon salt

*If you don’t have a Middle Eastern foods store nearby, you can make your own tahini by following this Homemade Tahini recipe.

Throw all the ingredients into the food processor and process until it’s smooth and pasty.  Put in a bowl and serve with Arabic bread or pita chips.  Yummus!

Sweet Red Bean Soup

This sweet & yummy Chinese soup is very easy to make, if you have a few hours to hang around and watch over it.  It makes a nice last touch to a meal as a dessert soup, but you can also cut some or all of the sugar and enjoy it as a main course.

Ingredients

• 1 ½ cups small red beans
• 20-25 cups water (5-6 quarts)
• 1 cup sugar
• ½ cup dry tapioca

Boil the beans for two and a half hours, stirring occasionally. (Start with about half of the water and add cups periodically as it starts to boil out.) While the beans are cooking, soak the tapioca in a small bowl of water.  

After two and a half hours, add the tapioca and sugar, stirring constantly.  When the tapioca is transparent and the beans are soft, it's ready.  Enjoy your sweet red bean soup!