So simple and much cheaper in the long run than buying pre-made hummus. This is the closest that I have come to duplicating the wonderful hummus at Aladdin's restaurant.
Ingredients
1 can Chick Peas
2 T Tahini Paste (Seasame seed paste - can be found in the ethnic food section)
2 cloves Garlic, minced
1 T Lemon Juice
Salt & Pepper
Olive Oil
Directions
1. Drain the chick peas and save the juice
2. Combine the chick peas, tahini paste, garlic, and lemon juice in a food processor and blend until smooth
3. Add the chick pea juice until the hummus takes on a smooth texture (usually about 1/2 the remaining juice)
4. Salt and Pepper to taste. I also add a bit of Olive oil for a smoother texture.
Serve with carrots, cucumber, pita bread, etc.
Tuesday, July 29, 2008
Pina Colada Cake
My mother-in-law first made me this cake and I loved how light it is. Very easy to make and a nice summery dessert.
Prep Time:10 min Start to Finish:30 min makes:16 servings
1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut
1. Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Nutritional Information
1 Serving: Calories 140 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:10 min Start to Finish:30 min makes:16 servings
1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut
1. Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Nutritional Information
1 Serving: Calories 140 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bread
This bread is great the day after it is made. This has become a staple that I take into work or give friends. It's a recipe that I can make with items from my pantry. The recipe makes about two loaves or can be used for muffins.
INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutritional Information - Servings Per Recipe: 24
Amount Per Serving
Calories: 264
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 304mg
Total Carbs: 40.6g
Dietary Fiber: 1.1g
Protein: 3.1g
INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutritional Information - Servings Per Recipe: 24
Amount Per Serving
Calories: 264
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 304mg
Total Carbs: 40.6g
Dietary Fiber: 1.1g
Protein: 3.1g
Banana Bread
I love this recipe for bananas that are getting too ripe. If I don't have enough bananas I just add some applesauce. This is a very moist bread so feel free to make your own spin depending on how you like your breads.
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe banana
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Nutritional Information - Servings Per Recipe: 12
Amount Per Serving
Calories: 230
Total Fat: 8.9g
Cholesterol: 56mg
Sodium: 246mg
Total Carbs: 35.1g
Dietary Fiber: 1.6g
Protein: 3.7g
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe banana
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Nutritional Information - Servings Per Recipe: 12
Amount Per Serving
Calories: 230
Total Fat: 8.9g
Cholesterol: 56mg
Sodium: 246mg
Total Carbs: 35.1g
Dietary Fiber: 1.6g
Protein: 3.7g
Frozen Fruit
Eating frozen fruit is a great way to cool off.
I have tried:
grapes
blueberries
raspberries
cherries
warning: they are not the best when thawed, so eat them QUICK!
What else have you tried and enjoyed????
I have tried:
grapes
blueberries
raspberries
cherries
warning: they are not the best when thawed, so eat them QUICK!
What else have you tried and enjoyed????
Cabbage Crunch Salad
1 head cabbage, sliced thin
4 green onions, chopped
2-3 chicken breasts, grilled (I use my George Forman and pour a little dressing over it right before it is done)
1 cup sliced almonds, toasted
1 pkg. Top Ramen noodles, broken
dressing:
1/2 cup oil (i use canola)
6 T rice vinegar
4 T sugar
1/2 tsp salt
1/2 tsp pepper
1 pkg Top Ramen chicken seasoning
I make the dressing in my blender or food processor, pouring the oil in last, slowly. Combine first 3 ingredients in a salad bowl. Pour dressing over salad and toss. Add almonds and broken noodles right before serving, toss again. Also good with mandarin oranges too.
I usually serve it with baked beans and breadsticks.
Please add your variations in the comment section. I know this is a pretty common salad.
4 green onions, chopped
2-3 chicken breasts, grilled (I use my George Forman and pour a little dressing over it right before it is done)
1 cup sliced almonds, toasted
1 pkg. Top Ramen noodles, broken
dressing:
1/2 cup oil (i use canola)
6 T rice vinegar
4 T sugar
1/2 tsp salt
1/2 tsp pepper
1 pkg Top Ramen chicken seasoning
I make the dressing in my blender or food processor, pouring the oil in last, slowly. Combine first 3 ingredients in a salad bowl. Pour dressing over salad and toss. Add almonds and broken noodles right before serving, toss again. Also good with mandarin oranges too.
I usually serve it with baked beans and breadsticks.
Please add your variations in the comment section. I know this is a pretty common salad.
Watermelon Slushy
seedless watermelon, cubed
ice cubes
water (if needed to get things moving)
Throw it all in the blender.
add sugar to taste
Easy and Yummy.
ice cubes
water (if needed to get things moving)
Throw it all in the blender.
add sugar to taste
Easy and Yummy.
Ice Cream Sandwich
Nutrition Specs:Friday, July 18, 2008
Cucumber Onion Dip
I had a few people ask for this recipe after Enrichment, so I thought it would be easiest to just post it. Its embarrassingly easy. Enjoy!
1 pkg (8 oz) cream cheese, softened
1/2 cup cucumber, peeled, seeded and finely chopped
1/4 cup finely chopped onion
2 Tbsp mayonnaise
1/8 tsp salt
1/8 tsp pepper
In a small bowl, combine all ingredients. Beat until blended. Serve with rye chips or crackers.
1 pkg (8 oz) cream cheese, softened
1/2 cup cucumber, peeled, seeded and finely chopped
1/4 cup finely chopped onion
2 Tbsp mayonnaise
1/8 tsp salt
1/8 tsp pepper
In a small bowl, combine all ingredients. Beat until blended. Serve with rye chips or crackers.
Wednesday, July 2, 2008
Grilled Mexican Corn on the Cob
I got this recipe from Paula Dean. A friend says that you can buy corn like this from carts on the streets of Mexico. It sounds wierd, but Ryan loves it.
Ingredients:
Corn on the Cob
Butter
Mayonnaise
Salt & Pepper
Chili Powder
Slather butter and mayonnaise over corn. Sprinkle salt, pepper and chili powder all over it. Spray a little pam on the tin foil and wrap corn in tin foil. Place on grill and let cook while your meat is cooking. Need to turn occassionally. Corn will be done when everything else is done! Don't be afraid to use lots of mayonnaise and chili powder. That's what gives it a unique flavor.
Ingredients:
Corn on the Cob
Butter
Mayonnaise
Salt & Pepper
Chili Powder
Slather butter and mayonnaise over corn. Sprinkle salt, pepper and chili powder all over it. Spray a little pam on the tin foil and wrap corn in tin foil. Place on grill and let cook while your meat is cooking. Need to turn occassionally. Corn will be done when everything else is done! Don't be afraid to use lots of mayonnaise and chili powder. That's what gives it a unique flavor.
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