Posts Tagged lime

Good Karma’s Awesome Hummus Recipes

Hummus-Recipe-1There’s nothing quite like Hummus. It’s so versatile, and so tasty, and there are so many ways to serve it. I confess that there are days when I buy Hummus ready made. Sabra makes a great Hummus. But there’s nothing like making your own because you can make as many permutations as you like!

I got turned onto Hummus way back in the 80’s when I spent a lot of time eating at a great restaurant called Grendel’s Den in Harvard Square in Cambridge, Massachusetts. It was awesome. That’s where I learned you could serve Hummus with more than just pita bread.

We’re going to start here with five recipes for Hummus, but I can guarantee you that I will be posting several more as the winter months progress.

All of these recipes call for roasted garlic. It’s much better when the garlic cloves are roasted before adding them to the rest of the ingredients. Garlic is sweeter after roasting, and the flavor isn’t overpowering. It doesn’t take rocket science to roast garlic. Toss the cloves in a 350-degree oven lightly coated with olive oil and roast for about 20 minutes. Just be sure to keep an eye on it. It could take less time, it could take more. You want the garlic to be slightly browned and softened, but not burned.

Lemon-Garlic Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

4 tbsp Tahini paste

5 tbsp lemon juice

5 cloves garlic, roasted

1/2 tsp Kosher salt

2 tbsp olive oil

Olive oil and paprika (for garnish)

Directions

Roast the garlic and set aside. Put all ingredients into a food processor and puree until smooth. Remove to a serving bowl and refrigerate for about 30 minutes.

Place in a serving bowl, make a small well in the center, add some olive oil, and sprinkle with paprika. Serve with pita chips, warm pita bread, cucumbers, petite carrots, pepperoncini, whole pitted Kalamata olives, and red onion slices.

Roasted Red Pepper Hummus

Ingredients

1 16-oz can chick peas, drained

1/3 cup Tahini paste

1/4 cup lemon juice

2 tbsp olive oil

2 garlic cloves, roasted

1/2 tsp Kosher salt

3/4 cup roasted red peppers

Directions

Roast the garlic and set aside. Place all of the ingredients in a food processor and puree until smooth. Refrigerate for about 30 minutes.

Transfer to a serving bowl and garnish with several strips of leftover roasted red peppers. Serve with pita chips, fresh cut red pepper strips, red onion strips, and warm pita bread.

Jalapeno Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

2 Jalapeno peppers, cored, seeded and chopped

1/3 cup Tahini paste

3 garlic cloves, roasted

3 tbsp lemon juice

2 tbsp olive oil

1/2 tsp Kosher salt

Directions

Roast the garlic and set aside. Put all ingredients into a food processor and puree until smooth. Refrigerate for 30 minutes.

Transfer to a serving bowl, create a small well in the middle and add olive oil, garnish with strips of Jalapeno peppers. Serve with warm pita bread, blue corn strips, and Pepperoncini.

Black Bean Hummus

Ingredients

1 16-oz can black beans, drained

1/4 cup Tahini paste

3 garlic cloves, roasted

3 tbsp extra-virgin olive oil

3 tbsp lime juice

1 tsp ground cumin

1 tsp ground chili powder

1/2 tsp Kosher salt

Directions

Roast the garlic and set aside to cool. Add all ingredients to a food processor and puree until smooth. Refrigerate for about 30 minutes.

Transfer to a serving bowl. Serve with blue corn chips, warm pita bread, and fresh pepper strips.

Roasted Pine Nut Hummus

Ingredients

1 16-oz can chick peas, drained and liquid reserved

1/4 cup reserved liquid

1/4 cup plus 2 tbsp roasted pine nuts

3 tbsp Tahini paste

3 garlic cloves, roasted

1/2 tsp Kosher salt

2 tbsp olive oil

Directions

Roast both the garlic and pine nuts and set aside. Add all of the ingredients, reserving the 2 tbsp roasted pine nuts for later. Puree until smooth. Put in the refrigerator for about 30 minutes.

Transfer to a serving bowl, and garnish with the reserved 2 tbsp roasted pine nuts. Serve with warm pita bread, red onion strips, pita chips, and fresh red, orange and yellow pepper strips.

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Indonesian Chicken Wings

Asian Soy WingsI’d have to say that soy sauce (or Tamari) is one of those ingredients you should never be without. However, this recipe calls for Indonesian soy sauce, or Ketjap Manis, which is slightly sweeter and thicker than traditional soy sauce. It’s difficult, if not impossible, to buy this at your local grocer. You would definitely have to go to an Asian market to buy it. Or you could make your own without much effort. Therefore, I’ve included a recipe for this delectable little condiment at the bottom of this recipe.

I love Asian food. They say that the Chinese invented noodles and the Italians perfected it. I think that’s a perfectly legitimate claim. But Asian food is so much more than Chinese and Japanese. Indonesian and Vietnamese food is amazing. So are these wings.

Ingredients

2.5 lbs party wings (these are wings that have already been trimmed and separated)

1 cup Ketjap Manis (recipe follows)

2 tbsp Sambal Oelek

2 tbsp minced garlic

1/2 cup rice wine vinegar (seasoned or unseasoned is fine)

2 tbsp ginger paste

Sea salt and fresh-ground black pepper to taste

1/4 cup lime juice

Chopped scallions or chives (for garnish)

Directions

The first order of business is to make the marinade, so this is a simple recipe because it requires you to mix all the ingredients together (except the salt and pepper). Whisk to make sure everything is thoroughly combined.

Put the wings in a resealable plastic bag along with the concoction, and marinate overnight. I like to use a toothpick on the wings and poke holes in them prior to marinating. This helps to infuse the wings with the sauce.

When you are ready to cook the wings, preheat your oven to 400 degrees. Place the wings in a single layer in a long baking pan. Pour in the marinade. Season with salt (lightly) and fresh-ground pepper. Cook for about 30 minutes, turning at least once to cook on both sides. Prior to removing the wings, turn them again and put the oven on “broil” for about 5 minutes.

Remember to put on the hood of your stove and open a window as you might generate a little smoke.

Remove the wings to a serving tray and get ready to feast. Garnish with chopped scallions or chives. These are delicious!

How to Make Ketjap Manis

Ingredients for Ketjap Manis

1 cup packed dark brown sugar

1 cup water

1 cup dark soy sauce

7 tbsp dark (blackstrap) molasses

1 tsp ginger paste

1/2 tsp ground coriander

1/2 tsp fresh-ground black pepper

Directions

Combine the dark brown sugar and water in a saucepan. Bring to a simmer over medium heat until all the sugar dissolves.

Then, increase the heat to high and cook until the syrup begins to thicken. This takes about 5 minutes.

Reduce the heat to low and add the rest of the ingredients. Simmer for 3-5 minutes.

Remove from heat and allow to cool. This can be stored for 2-3 months (covered) in your refrigerator.

 

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Thai Grilled Chicken Wings With Tangy Chili Glaze

trimmed separated raw wingsI don’t know about you, but I could eat chicken wings every night. It is one of the most versatile foods on the planet. There is almost no limit to what you can do with them. This recipe was contributed by my new blog mate, Bill.

This is another one of those wing recipes where you bake the wings and then toss them in the glaze before serving, much like the Buffalo Wing recipe I added a while ago.

Ingredients for Marinade

2 lbs party wings (these are trimmed and separated)

9 tbsp fish sauce

6 tbsp sugar

1.5 tsp white pepper

3 tbsp oil

Ingredients for Glaze

6 tbsp Sambal Oelek

6 tsp finely ground lime zest

3 tbsp lime juice

3 tbsp sugar

6 tsp minced garlic

6 tbsp minced ginger or ginger paste

Directions

Mix together the marinade. Place the wings in a resealable plastic bag, add the marinade and place in the refrigerator overnight.

Bake the wings in a preheated 425 degree oven for 20-25 minutes on each side, or until the wings are no longer pink in the center. Switch the oven onto “broil” and cook for an additional 5-7 minutes.

Whisk the “glaze” ingredients together. Place the cooked wings in a bowl, pour on the glaze, stir and serve.

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Asian Soy Wings

Asian soy wings 2I have a number of really great chicken wing recipes. I was considering putting them up on the blog the same way I did the burger recipes, but then I decided against that. I wish I could give you a good reason why, but I cannot.

These are great wings. My kids even like them, which is amazing to me because they are so picky. Marinating is the key to these wings. They need to marinate for at least four hours but, of course, overnight is the absolute best.

You can buy whole wings and trim them by cutting off the tip and separating them at the joint. However, I buy the “party” wings which are already trimmed and cut in half.  It’s just a lot easier, and you get more for your money.

Ingredients

3 lbs chicken wings

1 cup low-sodium soy sauce or Tamari

1 cup water

1/4 cup lime juice

2 tbsp honey

3 tbsp minced garlic

3 tbsp minced fresh cilantro (or the cilantro in the tube)

2 tbsp Sambal Oelek

1 tsp sesame oil

1 tbsp rice wine vinegar

Sesame seeds (for garnish)

Chopped scallions (for garnish)

Directions

Mix the soy sauce (or Tamari), lime juice, water, honey, sesame oil, cilantro, and vinegar in a small bowl. Whisk to mix thoroughly. Place the wings and the marinade in a resealable plastic bag and marinate for four hours or, preferably, overnight.

Place in a preheated 425 degree oven along with some of the marinade (but not all). Cook for 20 minutes on one side, then turn and cook for another 20 minutes (or until the wings are no longer pink in the middle). Turn the wings back onto the “top” side and place the oven on broil for about 7 minutes.

Before serving, sprinkle on sesame seeds and garnish with chopped scallions.

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Grilled Tequila-Citrus Shrimp

SONY DSCMarinating shrimp before cooking it on the grill results in a wonderfully tasty experience. It makes the time-consuming and tedious job of cleaning and de-veining them, one of my least favorite cooking tasks, so much more worthwhile.

This recipe calls for large (or jumbo) shrimp, and you should marinate for at least four hours before firing up the grill. After that, it doesn’t take long before you’re enjoying the fruits of your labor. You just have to grill the shrimp until they turn pink!

 

Ingredients

1 lb large or jumbo shrimp, peeled and deveined

4 tbsp gold tequila

4 tbsp fresh lime juice

2 tbsp fresh lemon juice

1/4 cup olive oil

1 tbsp lemon pepper

2 tbsp fresh minced garlic

2 tsp Sambal Oelek or red pepper flakes (optional)

Pinch of Kosher salt

Directions

Whisk all ingredients together and place in a resealable plastic bag with the cleaned shrimp. Marinate for at least four hours. Soak about 6 wooden skewers in water for at least 30 minutes before grilling.

Thread about 6 shrimp onto each skewer. Grill on both sides until shrimp are pink and slightly charred.

 

 

 

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