Sun Dried Tomato & Roasted Red Pepper Hummus

Sun Dried Tomato & Roasted Red Pepper Hummus

Sun Dried Tomato & Roasted Red Pepper Hummus
Here’s a new hummus flavor I whipped up for the family.  It goes great with the Beef Shawarma wraps I make.  It’s very easy to make.  You can use a food processor, but I was too lazy to take out my processor so I made it in my Ninja blender, it worked just as well.
I use sun dried tomatoes I buy in the open markets of Venice.  I store them in the freezer and soak them in water for a few hours before using them.  You can use the sun dried tomatoes they sell in jars at the produce section of your local supermarket.  As for the roasted red pepper I just use the ones in a jar I get from the supermarket.
Ingredients:
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
1 cup chick peas – Garbanzo Beans
1/4 cup olive oil
1 tbls. sesame tahini
1 tbls. minced garlic
1 tsp. sea salt
Juice from 1 lemon
Extra Virgin olive oil (optional)
Directions:
Place tomatoes in blender or food processor – blend until finely chopped
Add red peppers – blend until finely chopped and mixed well
Add chick peas, oil, tahini, garlic, salt – blend until it becomes a soft paste

Add lemon juice – blend  until it’s absorbed

Move to serving bowl or dish.  If desired drizzle with Extra Virgin Olive Oil before serving.

You can use this hummus as a dip or spread.

Sun Dried Tomato & Roasted Red Pepper Hummus
Print Recipe
Servings Prep Time
6 Servings 10 Minutes
Servings Prep Time
6 Servings 10 Minutes
Sun Dried Tomato & Roasted Red Pepper Hummus
Print Recipe
Servings Prep Time
6 Servings 10 Minutes
Servings Prep Time
6 Servings 10 Minutes
Ingredients
Servings: Servings
Instructions
  1. Place tomatoes in blender or food processor - blend until finely chopped
  2. Add red peppers - blend until finely chopped and mixed well
  3. Add chick peas, oil, tahini, garlic, salt - blend until it becomes a soft paste
  4. Add lemon juice - blend until it's absorbed
  5. Move to serving bowl or dish. If desired drizzle with Extra Virgin Olive Oil before serving.
  6. You can use this hummus as a dip or spread.
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Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana

Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.

Arroz Valenciana is  similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.

Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe.  You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!

 

Ingredients:

½ lb. chicken breast or thigh, chopped

½ cup glutinous white rice “malagkit”

1 cup jasmine rice

2-3 pcs. hard boiled eggs

1 cup coconut milk (canned or fresh)

2 cups chicken broth

3 pcs. chorizo de bilbao, sliced diagonally

1 pc. medium tomato, diced

2 tbsp. tomato paste

1 pc. medium red bell pepper, cut into strips

1 tsp. paprika

½ cup raisins

½ cup green peas

2-3 tbsp. extra virgin olive oil

2-3 cloves garlic, crushed

1 pc. medium yellow onion, diced

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Combine the glutinous rice and jasmine rice.

Wash with water twice, drain then set aside.

In a wide pan, heat the olive oil over medium heat.

Saute garlic, onion, and tomato.

Add the chopped chicken and cook for 3-5 minutes.

Add the chorizo de bilbao and cook for 2-3 minutes.

Add  the salt, pepper, and paprika then stir.

Then add the chicken broth and coconut milk, stir and let boil.

Add the washed rice then stir and let boil.

Add the tomato paste. Stir. Cover and simmer for 5 minutes.

Then add the green peas and raisins. Cover and  simmer for 8-10 minutes.

Add the red bell pepper and continue to simmer until the rice is fully cooked.

Garnish with sliced boiled egg.

Serve,

Share and enjoy!!!

Arroz Valenciana Filipino Style Recipe!!!
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Arroz Valenciana Filipino Style Recipe!!!
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Ingredients
Servings:
Instructions
  1. Combine the glutinous rice and jasmine rice.
  2. Wash with water twice, drain then set aside.
  3. In a wide pan, heat the olive oil over medium heat.
  4. Saute garlic, onion, and tomato.
  5. Add the chopped chicken and cook for 3-5 minutes.
  6. Add the chorizo de bilbao and cook for 2-3 minutes.
  7. Add the salt, pepper, and paprika then stir.
  8. Then add the chicken broth and coconut milk, stir and let boil.
  9. Add the washed rice then stir and let boil.
  10. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  11. Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
  12. Add the red bell pepper and continue to simmer until the rice is fully cooked.
  13. Garnish with sliced boiled egg.
  14. Serve,
  15. Share and enjoy!!!
Recipe Notes

You can try different styles, different ingredients of your own to make it good looking, more delicious according to your taste buds.

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Kale Chips – Healthy Snack

Kale Chips – Healthy Snack

Kale ChipsI was chatting with my 81 year old Mom the other week and she mentioned that she was having trouble making Kale Chips.  She was snacking on them because they were good for her blood pressure.  According to my Mom a couple of weeks of chomping on Kale Chips her blood pressure went down enough that her doctor allowed her to stop taking her medicine.

She’s become a true believer in the virtues of Kale.  Her only issue was that her homemade Kale Chips weren’t as crisp as the store bought chips.  I’m not sure where she got the recipe from nor do I know why her chips weren’t coming out crispy.  So I decided to try my hand at making Kale Chips if only to give her a better recipe.  Turned out the chips I made were delicious!  My whole family loves them.  Now we’re all making Kale Chips!

This recipe is so easy to make and very inexpensive too!  Here’s the recipe.

Ingredients:

1 Bunch Fresh Kale

1/4 Cup Extra Virgin Olive Oil

1 Tsp. Sea Salt (optional – if you have high blood pressure or are watching your salt intake you may want to skip the salt or ask your doctor before you use it)

1 Tsp. Garlic Powder

Directions:

Kale ChipsWash Kale, separate the leaves, pat each leaf dry with a paper towel.[spacer height=”20px” id=”2″]

Cut each leaf into 3-4 horizontal sections, when you get to the thick part of the center rib, cut the rib off and discard.

Place Kale into a large bowl, drizzle with olive oil and toss  to distribute oil to all the kale.

Kale ChipsArrange Kale in a single layer on a parchment covered sheet.[spacer height=”20px” id=”2″]

Sprinkle salt and garlic powder over chips.

Place sheet into 225º oven.

Kale chipsCook for 3 hours, turning over chips half way thru cooking.

Kale will shrivel up as it dehydrates.  Test chips for crispiness before removing from oven.  If they aren’t crispy enough leave in oven longer until they are crisp.

Kale chipsCool chips completely then store in airtight containers.

Be sure you keep container tightly closed to keep moisture out.  Moisture will cause the chips to go stale and loose its crispness.  Do not refrigerate the chips, they will loose crispness.  Chips will keep for about a week at room temperature.[spacer height=”20px” id=”2″]



Kale chips
Kale Chips
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Kale chips
Kale Chips
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Ingredients
Servings:
Instructions
  1. Wash Kale, separate the leaves, pat each leaf dry with a paper towel.
  2. Cut each leaf into 3-4 horizontal sections, when you get to the thick part of the center rib, cut the rib off and discard.
  3. Place Kale into a large bowl, drizzle with olive oil and toss to distribute oil to all the kale.
  4. Arrange Kale in a single layer on a parchment covered sheet.
  5. Sprinkle salt and garlic powder over chips.
  6. Place sheet into 225º oven.
  7. Cook for 3 hours, turning over chips half way thru cooking.
  8. Kale will shrivel up as it dehydrates. Test chips for crispiness before removing from oven. If they aren't crispy enough leave in oven longer until they are crisp.
  9. Cool chips completely then store in airtight containers.
Recipe Notes

Be sure you keep container tightly closed to keep moisture out.  Moisture will cause the chips to go stale and loose its crispness.  Do not refrigerate the chips, they will loose crispness.  Chips will keep for about a week at room temperature.

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Arabic Salad With “Kishk”

Arabic Salad With “Kishk”

Arabic SaladMany of us are familiar with Tabbouleh Salad, the Middle Eastern salad usually made with tomatoes, cucumbers, parsley, and cracked bulgar wheat.  It’s become a staple offered at many Vegetarian, Health Food, and Middle Eastern restaurants.  At home we make it too, but really my husband much prefers the Arabic Salad with Kishk.

Kishk or Kashk is basically dried yogurt or curdled milk that can be formed into balls or chunks and later ground into a powder.  It is used in local cuisine from Iran to Mongolia and is known by different names and prepared in slightly different ways.

Arabic SaladIn our house we use the Lebanese, Syrian, or Palestinian Kishk which is made by mixing powdery bulgar cereal with yogurt.  The mixture is usually formed into balls and dried.

We use it to make mensaf (a lamb stew simmered in a liquid form of Kishk), Arabic Salad, and Kafta (ground meat balls) among other things.

I usually get the balls from my sister-in-law who makes them at home, but I’ve also bought jars of powdered Kishk in Middle Eastern markets.

Arabic Salad is quite tasty and very simple to make.  It’s a great starter, side dish or even a light meal.  My kids love to mix it in with a dish of Macluba (and upside down dish of meat and rice) and my husband likes to eat it drizzled with olive oil and pita bread for scooping.

If you don’t have Kishk, no worries, substitute finely grated fresh parmesan cheese!


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Ingredients:

1 Large Tomato

1 Medium Cucumber

1 Small Onion

1 Tbls. Finely Minced Garlic

1/4 Cup Finely Chopped Parsley

3 Large Radishes, peeled and finely diced

1 Large Jalapeno, seeds removed and finely dices

1/4 – 1/2 Cup Kishk or Parmesan Cheese, finely grated

Ground Sea Salt to taste

Extra Virgin Olive Oil

Pita Bread

Directions:

Finely dice all the veggies.

Place in a bowl and mix well.

Add desired amount of Kishk or Parmesan Cheese to taste.

Add Sea Salt to taste.

Place on salad plates or shallow bowls for serving.

Drizzle with olive oil and serve.

You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.

Store leftovers in the fridge in a tightly sealed container.  Salad does not keep more than 2 days, and that’s pushing it!


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Arabic Salad
Arabic Salad
Print Recipe
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Arabic Salad
Arabic Salad
Print Recipe
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Instructions
  1. Finely dice all the veggies.
  2. Place in a bowl and mix well.
  3. Add desired amount of Kishk or Parmesan Cheese to taste.
  4. Add Sea Salt to taste.
  5. Place on salad plates or shallow bowls for serving.
  6. Drizzle with olive oil and serve.
  7. You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.
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Bruschetta Filipino Style – Fresh!

Bruschetta Filipino Style – Fresh!

Bruschetta

 

Bruschetta pronounced  (bruˈsketta) is traditionally an antipasto, appetizer,  from Italy.  Bruschetta is  grilled bread rubbed with garlic and topped with olive oil and salt to taste.  You may include toppings of basil, tomato, beans, vegetables, cheese or cured meat.  Bruschetta can also be served as a snack.

In some countries, grilled bread topped with chopped tomato, olive oil and herbs is popularly marketed under the bruschetta name.

Bruschetta is very easy to prepare.  You can make it in just 5 minutes and enjoy it any time of  year. You don’t need to cook anything, just toast bread!  But you must use fresh ingredients to make your  Bruschetta perfect.  I like spicy food, so to give my Bruschetta a bit zip I add Bell Pepper and Chili Pepper.  You can use Jalapeno or Habanero pepper or any type of hot pepper you have on hand.

Here’s my version of Bruschetta with a Filipino twist! I’m sure you really like this version.

 

Ingredients:

½ Loaf Sandwich Bread

5-6   Ripe tomatoes

5-6   Red Bell Pepper

¼ cup  Olive Oil

¼ tbsp.  Ground black pepper

2 cloves  Garlic

1   Chili Pepper  or  1 tsp. Chili powder

Salt to taste

1/2 cup Velveta or Cheez Whiz (or other meltable cheese)

 

Directions:

Bruschetta

Cut off crust all the way around each slice of bread.  Cut the crustless squares in to 4 quarters – 4 smaller squares.

Place bread on a baking sheet and toast in the oven on the low broil setting for about 1-2 minutess or until the bread turns brown, set aside.[spacer height=”20px” id=”2″]

 

morWash the chili pepper, garlic, tomatoes and red peppers.

Chop veggies into  small pieces.  Mix well.

Take  ½  of the veggie mixture and crush well with a  mortar and pestle, set the remaining chopped mixture aside.

Add the olive oil, chili pepper, ground black pepper, and salt to taste to the  crushed mixture. Crush it again until all ingredients are mixed well.

Spoon the crushed mixture on top of each piece of toasted bread, divide the mixture evenly over all bread pieces.

Heap spoonfuls of the chopped veggie mixture on each piece of bread.

Melt cheese and drizzle over the chopped veggie mixture.

Serve and Enjoy!!!

Bruschetta


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Bruschetta
Bruschetta Filipino Style
Print Recipe
Servings Prep Time
6 People 30 Minutes
Cook Time
2 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
2 Minutes
Bruschetta
Bruschetta Filipino Style
Print Recipe
Servings Prep Time
6 People 30 Minutes
Cook Time
2 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
2 Minutes
Ingredients
Servings: People
Instructions
  1. Cut off crust all the way around each slice of bread. Cut the crustless squares in to 4 quarters - 4 smaller squares.
  2. Place bread on a baking sheet and toast in the oven on the low broil setting for about 1-2 minutess or until the bread turns brown, set aside.
  3. Wash the chili pepper, garlic, tomatoes and red peppers. Chop veggies into small pieces. Mix well.
  4. Take ½ of the veggie mixture and crush well with a mortar and pestle, set the remaining chopped mixture aside.
  5. Add the olive oil, chili pepper, ground black pepper, and salt to taste to the crushed mixture. Crush it again until all ingredients are mixed well.
  6. Spoon the crushed mixture on top of each piece of toasted bread, divide the mixture evenly over all bread pieces.
  7. Heap spoonfuls of the chopped veggie mixture on each piece of bread.
  8. Melt cheese and drizzle over the chopped veggie mixture.
Recipe Notes

You can add basil, You may include toppings of basil, tomato, beans, vegetables , cheese or cured meat.

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