Hummus

Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it serves as a complete protein.  This information comes from Wikipedia.  Here is the recipe I use:


Hummus


3 c. well cooked garbanzo beans (chick peas)
1/2 c. toasted sesame seeds
2 cloves garlic
2 T. lemon juice (fresh is best)
1 1/2 t. ground coriander
1 t. salt
1 t. cumin
1/4 t. cayenne


To toast sesame seeds, put in dry skillet over med heat stirring occasionally till golden.  In food processor pulse the garbanzos till chopped a bit.  Add rest of ingredients and process until smooth, scraping sides of bowl.
Serve as a dip with toasted pita chips, tortilla chips, crackers, veggies etc.
This is also good served in a pita half with lettuce and tomato as a sandwich.

Popovers

My husband and I went to a restaurant several years ago.  It was a restaurant we had never tried before.  We had an entertainment book with buy one meal get the second free.  It was a nice, sort of elegant restaurant and we were excited to try it.  The waiter came with a bread basket and we uncovered the warm contents.  They looked to be little football shaped burnt looking little loaves of bread served with a whipped butter on the side.  Yuk!  Why did we waste our money coming to this restaurant!  We were hungry, so we decided to pick at the bread a bit to tide us over until the meal came.  Hopefully that would be good!  Spread a little of the softened butter on the burnt bread to make it swallowable.  Bite, mmmm...is this ever good.  Not at all like they looked.   Those "burnt looking" little loaves were popovers and they were served with honey butter!  They were delicious and were we ever glad we had tried them!  We ended up eating all 4 of them and enjoyed every bite!  They weren't burnt at all.  I don't remember what the entree we had that night was, but I do remember those little popovers.  I have wanted to make them ever since.  I have seen recipes and have intended on making them, but somehow never did.  Maybe I was afraid.  I don't know why.  Maybe I thought they would be too hard or complicated or that they wouldn't turn out.  I even bought a popover pan at a garage sale that sat here for a few years.  So today, I blew the dust off  of the popover pan and actually made them.  They turned out great!  I even made honey butter to spread on them.  I don't know why I waited so long.  They were very simple and delicious.

Popovers with Honey Butter

1 1/2 t. shortening

2 beaten eggs

1 cup milk

1 T. cooking oil

1 c. all purpose flour

1/2 t. salt

Grease popover pan or six 6-ounce custard cups with 1/4 t. of the shortening for each cup.  Place custard cups or popover pan on 15x 10 inch baking pan or baking sheet and place in oven; preheat oven to 450 degrees.  Meanwhile, in a 4-cup liquid measure or mixing bowl combine eggs, milk, and oil.  Add flour and salt.  Beat with electric mixer until smooth.  Remove pan from oven.  Fill hot custard cups or popover pan half full.  Return to oven.  Bake 450 degrees for 20 minutes.  Reduce heat to 350 degrees 15 to 20 minutes more or until very firm.  (If popovers brown too quickly, turn oven off and finish baking in the cooling oven till very firm.)  A few minutes before removing from oven, prick each popover with a fork to let steam escape.  Serve hot.  Makes 6

Honey Butter

1/4 cup softened butter

1 T. honey or to taste

Beat butter and honey together to combine.  Serve with popovers.

***You could also blend butter with say orange marmalade in place of honey to serve with popovers.

Homemade Smart Balance

There is a lot of talk these days about saturated fat and the health risks involved with them.  Butter contains saturated fat.  I however LOVE butter!  I will not give it up.  I grew up on butter.  I don't know of anyone who does not love butter and things made with it. I have always felt it was healthier to eat butter than margarine.  I have been proved right in that thinking (at least for the current moment).  There is also much talk about the health benefits of consuming healthy fats and the benefits you get for your heart with the types of fats contained in olive oil.  I like olive oil too but don't enjoy it as much in certain things as I do butter.  I want health benefits, but also want butter flavor.  I have come up with a solution that satisfies my taste buds as well as benefits my heart.  This is stored in the refrigerator and stays spreadable even when cold.

Homemade Smart Balance


1 stick butter, softened
1/2 c. olive oil

Cream butter with electric mixer; with beaters running, drizzle in olive oil.  Beat until well blended.  Remove to
covered container and store in refrigerator.

Use as you would butter.  Use on vegetables, toast, fish anywhere you would spread butter.  I have never used this for baking so I can't guarantee the results in say cookies, but it has worked fine in cakes or biscuits and things like that.