Dec 152011
 

Here’s a slightly different version of the basic hummus recipe. This version uses Cannelini Beans and is smoother and whiter than the basic recipe. Serve with pita triangles that have been brushed with Extra Virgin Olive Oil and toasted in the oven. 

Hummus (Variation 1)

Ingredients

  • 2 15 oz. cans Cannelini Beans
  • 2-3 Cloves Garlic
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Put the beans, garlic, lemon juice and spices in a food processor and start blending.
  3. Add a little water if necessary to make a smooth mixture.
  4. Blend very well and slowly add the Olive Oil to the running food processor.
  5. Finish blending and serve.
http://karneyfamilyrecipes.com/2011/12/15/hummus-variation-1/

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Dec 152011
 

Hummus is a staple of North Africa and the Middle East. This is my own recipe that has less fat than others as I don’t use Tahini which is high in fat. Hummus can be enhanced and modified in many ways. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe.

Hummus (Basic Recipe)

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

  • 2 15 oz. cans Garabanzo Beans (Chickpeas)
  • 2-3 Cloves Garlic
  • 1/4 C Sesame seeds (Toasted)
  • 1/4 C Water (Approximate)
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Toast the sesame seeds in a frying pan until they become fragrant and start to brown.
  3. Put the beans, garlic, lemon juice, sesame seeds, and spices in a food processor and start blending.
  4. Slowly add enough water to make a smooth mixture.
  5. Blend very well and slowly add the Olive Oil to the running food processor.
  6. Finish blending and serve.
http://karneyfamilyrecipes.com/2011/12/15/hummus-basic-recipe/

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Dec 102011
 

This is great to dip chicken fingers or grilled chicken strips in. It’s great for with cold chicken strips for a picnic at Ravinia.

Thai Peanut Dipping Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

  • ½ c Creamy peanut butter.
  • ½ c Hot water
  • 2 Tbsp Soy sauce
  • 1 tsp Garlic Powder
  • ¼ tsp Turmeric
  • ¼ tsp Ginger
  • ½ tsp Tabasco or hot sauce (More if you like it spicier.)

Instructions

  1. Blend all ingredients well in the food processor.
  2. Keep in the refrigerator.

Notes

You can pretty much adjust the spices to your own taste. An alternate recipe might have brown sugar, fresh garlic and more turmeric.

http://karneyfamilyrecipes.com/2011/12/10/thai-peanut-dipping-sauce/

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Dec 092011
 

This is an old family favorite that we always make for our summer neighborhood parties. We learned this recipe from college friends, Mike and Marilyn Sadowski and have been making it ever since. This is probably the recipe that Natalie and I, as a couple, have been making for the longest time, even though there are a lot of older traditional family recipes on the site.

Chili Con Queso

Prep Time: 45 minutes

Total Time: 45 minutes

Ingredients

  • 2 lbs. Velveeta cheese
  • 1 Large can chopped tomatoes
  • 1 Green pepper
  • 1 Sweet Red Pepper
  • 2 or 3 Sweet Hungarian or other peppers
  • 1 Large Onion
  • 6 Cloves garlic
  • Fresh Basil (to taste)
  • Jalapeño peppers (to taste)
  • Hot Giardinera (to taste)
  • Taco Chips

Instructions

  1. Put the cheese in a crock pot, turn it to high and let the cheese melt.
  2. While you are waiting, chop all ingredients and simmer in a frying pan until the mixture cooks down and most of the liquid is gone -- about 20 or 30 minutes.
  3. Add the vegetable mixture to the melted cheese and stir thoroughly as the cheese melts.
  4. Taste and add more dried Basil if needed and Giardinera and its juice for more heat.
  5. Keep it hot in the crock pot and serve with taco chips.

Notes

This recipe is fairly loose as far as quantities. Natalie usually makes this and we use what peppers we have in the garden if it is summer. We go pretty heavy on the Jalapenos and will add some hot Giardinera if it's not hot enough. Basil was not a part of the original recipe, but it's really good and we use quite a bit, especially if we have it fresh.

http://karneyfamilyrecipes.com/2011/12/09/chili-con-queso/

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