Middle eastern staple, this bean dip 1is heavy on garlic, creamy with yoghurt.
2 1/2 cups garbanzo beans (chick peas) (You can use canned beans and parboil them for about 10 minutes or soak dried beans overnight and cook for 45 minutes)
1/2 cup tahini (sesame paste)
1/2 cup lemon juice
8 cloves garlic, roasted
3/4 tsp cumin warmed in cooling olive oil
1 tsp salt
1 tsp crushed mint
1 cup plain yoghurt
Mix in food processor until smooth
Serve with pita bread wedges. This is best if made a day or so in advance.
Picture to follow.
PS There is no consistent and agreed upon way to spell hummous.
As you can see, we ate it so quickly there was barely time for a picture
1 fryer chicken, cooked (available at many grocery stores, easier than cooking the chicken yourself)
2/3 cup each Monterey Jack and Queso Fresco Mexican cheese
1 small can diced green chilies
1 1/2 cups alfredo sauce (recipe below)
2 cups alfredo sauce
1/4 cup chopped pickled jalapenos
Mix first four ingredients
Pour about 1 c sauce into medium sized baking dish
Fry tortillas lightly in hot oil (350 degrees) for about three seconds per side, just enough to soften, not enough to crisp
Roll generous spoonful in a tortilla and layer dish two deep.
Pour remaining alfredo sauce over tortillas, top with more cheese, and bake for 45 minutes
1/2 cup butter, cook over medium heat until bubbly
1/2 cup flour, mix and cook, whisking constantly, about one minute after boil (you have created a bechamel)
4 cups milk, add slowly, whisking to dissolve bechamel
Cook over medium heat, stirring constantly until sauce bubbles and thickens
1/2 to 3/4 of a 15 ounce can tomato sauce (depends on how saucy you like it) 3 to 4 Tablespoons of tomato paste 3 Tablespoons of grated Parmesan 2 teaspoons assorted dried Italian herbs (I used basil and oregano) 1/8 teaspoon ,or to taste, crushed red pepper 1 clove garlic, smashed and minced Toppings Whatever you like, plus mozarella cheese. Pictured is sauteed mushrooms and pepperoni. Cooking (from Brigid) Preheat oven to 475 degrees. Assemble the pizza in a cast iron skillet. I used a 13" skillet, my largest. Press the dough into the bottom, pressing it up the sides partway to keep the filling from spilling over. Add pizza sauce, toppings, and mozzarella cheese.
Cook on Medium High heat uncovered on stove-top for three to four minutes. (It helps to have a gas range. I don't know how long you'd have to do this, or if it would even work, on electric). Bake uncovered for 14 to 18 minutes, until crust is golden brown.
Just picked up a book called Handheld Pies and it's got some great ideas. One of them is pie in a jar. I'm not going to post the recipe up here as you can pick up the book, but this is chicken pot pie and it is excellent.