Hummus (Easy!)

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This hummus is extremely easy and goes well with everything – vegetable sticks, pita, pretzel crackers, or in sandwich wraps. I always have a jar of minced garlic in the fridge for when I get cravings for snacks like this. This recipe makes about 3-4 cups of hummus, so cut it in half if you don’t want leftovers.

Ingredients:

  • 2 (14 ounce) cans garbanzo beans, rinsed and drained
  • 2 tbs finely chopped parsley or dried parsley flakes
  • 1 tsp cumin
  • 1 tsp salt
  • 14 grinds from a pepper mill
  • 3 cloves garlic, minced
  • 1/4 cup water
  • 1/2 cup plus 1 tbs extra virgin olive oil
  • 1 1/2 tbs lemon juice
  • 1/2 tsp sesame oil (optional)
  • Paprika for garnish

Directions:

Put all of the ingredients (minus the paprika) in a blender or food processor and pulse until you get the desired consistency. Add a little extra olive oil if the hummus seems too thick and stir with a wooden spoon if needed. Top with a sprinkle of paprika before serving.

 

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Posted in Dip

Beef Stroganoff – Slow Cooker

I absolutely love this recipe. One of my ultimate pet peeves is when slow cooker recipes require you to cook things before you throw them in. If I wanted to brown meat or sauté veggies, I wouldn’t be using the slow cooker. This recipe is ideal because it is extremely easy and forgiving. And the leftovers freeze well.

I usually serve it with rice or pasta and a veggie side dish (microwaved frozen peas never fail me).

Ingredients:

  • Approx. 3 lbs chuck roast, cubed – no bigger than 1 inch
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 large yellow onion, diced
  • 1 tbs garlic powder
  • 4 tsp Worcestershire sauce
  • 1  1/2  c beef broth or stock
  • 1 tbs ketchup
  • 6 tbs water
  • 8-12 oz sliced mushrooms
  • 1/3 cup flour
  • 1/2 cup sour cream (light or regular)

Directions:

Mix the meat, salt, pepper, and onion in the slow cooker. In a separate bowl, mix the garlic salt (or powder), Worcestershire, beef broth and ketchup. Pour over the meat and onions. Cook on low for 7-9 hours or on high for 4-5 hours.

25-30 minutes before serving – Add the mushrooms to the slow cooker and mix. Whisk the flour and water in a small bowl; whisk well! Add an extra tablespoon of water if it seems too thick (should be pourable). Add to the slow cooker. Mix everything together and let cook for 30 more minutes.

Just before serving, stir in the sour cream.