Roasted Red Pepper Hummus
October 24, 2010
Roasted Red Pepper Hummus (recipe by “Oishii!”)
My notes: I love dips of all types. Here’s one that’s guilt free. Serve it with red pepper strips, carrot sticks, cucumber slices, or pita chips for a healthy snack or appetizer. It would be a great addition to a kid’s lunch box too.
Ingredients
- 1 can garbanzo beans (drained and rinsed)
- 2/3 cup roasted red peppers from a jar, drained
- 2 large cloves garlic, peeled
- 1/3 cup tahini
- juice of 1/2 lemon
- 1/2 cup olive oil, or to taste
- 1 tablespoon warm water
- kosher salt
- optional garnishes: fresh parsley, paprika, tomatoes, cucumbers, olives, etc.
Preparation
Add to food processor garbanzo beans, roasted red peppers, garlic, tahini, lemon juice, olive oil, water, and kosher salt. Process all ingredients. Adjust olive oil to taste. Put in serving bowl and sprinkle extra extra olive oil on top if you wish. Optional: Garnish with fresh parsley, paprika, tomatoes, cucumbers, olives, etc.
Ideas
Great with falafel sandwiches. For a similar recipe, try Michael’s Hummus with Toasted Pita Chips or Michael’s Baba Ghanoush and Toasted Pita Chips. If you like the flavor of tahini, Jersusalam Salad is nice too.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Moroccan-Style Stuffed Acorn Squashes
September 10, 2010
Moroccan-Style Stuffed Acorn Squashes (recipe by Martha Stewart Living, October 2009)
My notes: Squash is now in season, and with the cooler weather comes both feelings of relief and melancholy for me. I was sorely disappointed to lose more than half of my prized bumper crop of acorn and butternut squash to deer in my yard. Fortunately, there was plenty more available at the Dubuque (Iowa) farmers market. I went there for the first time last weekend with my friend Charissa and I was surprised by the thriving hippie scene. It was fun and a bit of a culture shock after living in Chicago for so many years.
It’s a small coincidence that the last two posts in a row start with the word “Moroccan.” The Moroccan-Style Stuffed Acorn Squashes couldn’t be more different than the Moroccan Couscous with butternut squash. The stuffed acorn squash is a very special dish that is not only visually appealing but a symphony of flavors. It would be perfect as a prelude to a Thanksgiving dinner or for a special occasion. I love it!
I think the dish could be improved by adding a little melted butter and brown sugar to the bottoms of the shells and a little more than a “pinch” of nutmeg and cinnamon to the filling.
What are your favorite squash recipes?
Ingredients
- 2 medium acorn squashes (about 2 pounds), halved and seeded
- 2 teaspoons extra-virgin olive oil
- 3/4 pound ground chuck (95 percent lean)
- Ground cinnamon
- Ground nutmeg
- 2 teaspoons coarse salt
- 1/2 medium onion, finely chopped
- 4 garlic cloves, minced
- 3/4 cup bulgur wheat
- 2 cups water
- 1/4 cup golden raisins
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons toasted pine nuts
Ingredient note: Bulgur wheat can be found at Middle Eastern supermarkets and health food stores such as Whole Foods. If you have a choice, pick a variety that has a coarse texture.
Preparation
Preheat oven to 400 degrees. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes.
Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming -inch-thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
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Curried Couscous Salad
August 14, 2010
Curried Couscous Salad (recipe by Ina Garten, “The Barefoot Contessa Cookbook,” 1999)
My notes: This is a wonderful side dish which I paired with Ina Garten’s Tuscan Lemon Chicken for a light summer lunch. The couscous salad reminded us a little bit of stuffing, so it felt like a prelude to a Thanksgiving meal. With easy to find ingredients that are available all year long, it could be served anytime. It would be equally tasty if you substituted dried cranberries for the raisins or currants.
Ingredients
- 1 1/2 cups couscous
- 1 tablespoon unsalted butter
- 1 1/2 cups boiling water
- 1/4 cup plain yogurt
- 1/4 cup good olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup small-diced carrots
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 cup dried currants or raisins
- 1/4 cup blanched, sliced almonds
- 2 scallions, thinly sliced (white and green parts)
- 1/4 cup small-diced red onion
Preparation
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Michael’s Baba Ghanoush and Toasted Pita Chips
August 4, 2010
Michael’s Baba Ghanoush and Toasted Pita Chips (recipe by “Oishii!”)
My notes: I’ve been waiting patiently for fresh eggplant at the farmers markets so I could make baba ghanoush, a tasty eggplant spread with a light smoky flavor. My friend Mary, who has been cutting my hair for over 10 years and is from Iraq, taught me her method of making it. She noted that it is very similar to making hummus, but you use roasted eggplant instead of garbanzo beans. Once the eggplant comes out of the oven and is scooped out of the shell, it’s as easy to make as pulsing a food processor. Don’t let the strange name stop you from trying this great snack or appetizer.
Ingredient note: Tahini can be purchased at a natural food store such as Whole Foods or a specialty Middle Eastern grocery store.
Ingredients
baba ghanoush:
- 2 eggplants, 1 lb. each, cut in half lengthwise
- 2 large cloves garlic, peeled
- 1/3 cup tahini
- juice of 1/2 lemon
- 1/4 cup olive oil, plus more to garnish
- 1 tablespoon plain yogurt (optional)
- kosher salt
- optional garnishes: paprika, parsley, olives, cucumbers, or tomatoes
pita chips:
- 5 small loaves of pita bread, or 7.5 ounces
- 5 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon dried oregano
Preparation
baba ghanoush:
Preheat oven to 400°F. Line a heavy rimmed baking sheet with parchment paper. Sprinkle a little olive oil and kosher salt on eggplant halves and arrange it cut side down on the baking sheet. Roast in oven for 30 minutes or until eggplant is tender, and let it cool somewhat. Scoop out pulp and let it drain. Discard the skin.
Transfer to food processor the roasted eggplant, and add garlic, tahini, lemon juice, olive oil, yogurt (optional), and kosher salt. Pulse all ingredients. Put in serving bowl and drizzle extra olive oil on top. Add option garnishes if you wish. Serve with pita chips.
pita chips:
Preheat oven to 375 °F. Line a heavy rimmed baking sheet with parchment paper. Tear by hand the double-layered pita into single layers of bread. Cut these half circles of pita into bite-sized triangular pieces. Spread out pita pieces onto baking pan sheet and sprinkle with olive oil, kosher salt, and dried oregano. Bake in oven 10 minutes or until toasted light brown.
Ideas
Serve with cucumber slices, carrot sticks, or pita chips for a healthy snack or appetizer. For a similar recipe, try Michael’s Hummus and Toasted Pita Chips. If you like tahini, Jersusalam Salad is nice too.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Israeli Couscous With Asparagus, Peas, and Sugar Snaps
June 10, 2010
Israeli Couscous With Asparagus, Peas, and Sugar Snaps (recipe by Bon Appetit, June 2010)
My notes: I made a special trip to my neighborhood Middle Eastern grocery store for the Israeli couscous and I’m sure glad I did. I had thought about substituting regular couscous not realizing the texture would be so different. It reminded me of tiny croutons on a salad– crusty little bits that soak up some of the dressing. In any event this side dish has it all. In addition to the wonderful texture, it has beautiful color, a zesty dressing, and seasonal ingredients. I paired it with Sauteed Chicken Paillards With Artichoke Hearts.
Starting today I’m going to attempt to photograph all of my dishes, even though food photography is not my forte. I’ll try to learn as much as I can and at some point in the future I’ll likely look back with a bit of embarassment. I found a photography blog to guide me along this new journey The Digital Photgraphy School. Maybe somebody will be kind enough to offer me some food styling and photography pointers.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Michael’s Hummus and Toasted Pita Chips
April 5, 2010
Michael’s Hummus and Toasted Pita Chips (recipe by “Oishii!”)
My notes: Making homemade hummus is as easy as pulsing a food processor, and unlike the flat flavor of store bought hummus, the individual flavors of the garlic, tahini, and lemon come alive when you make it fresh. The only trick is finding tahini, which I purchase at a local Middle Eastern grocery store.
Ingredients
hummus:
- 1 can garbanzo beans (drained)
- 2 large cloves garlic, peeled
- 1/3 cup tahini
- juice of 1/2 lemon
- 1/3 cup and 1 tablespoon olive oil, plus more to garnish
- little bit of warm water
- kosher salt
- optional garnishes: fresh parsley, paprika, tomatoes, cucumbers, olives, etc.
pita chips:
- 5 small loaves of pita bread, or 7.5 ounces
- 5 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon dried oregano
Preparation
hummus:
Add to food processor garbanzo beans, garlic, tahini, lemon juice, olive oil, water, and kosher salt. Process all ingredients. Adjust olive oil to taste. Put in serving bowl and sprinkle extra extra olive oil on top if you wish. Optional: Garnish with fresh parsley, paprika, tomato slices, etc.
pita chips:
Preheat oven to 375 °F. Line a heavy rimmed baking sheet with parchment paper. Tear by hand the double-layered pita into single layers of bread. Cut these half circles of pita into bite-sized triangular pieces. Spread out pita pieces onto baking pan sheet and sprinkle with olive oil, kosher salt, and dried oregano. Bake in oven 10 minutes or until toasted light brown.
Ideas
Great with falafel sandwiches, or for a healthy snack or appetizer serve with pita chips, cucumber slices, and carrot sticks. For a similar recipe, try Michael’s Baba Ghanoush and Toasted Pita Chips. If you like tahini, Jersusalam Salad is nice too.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
