What's for dinner?
Aug 30, 2020 | 9:02 pm
#2101
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Location: Either at the shooting range or anywhere good beer can be found...
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Wait, what??? Everyone in the house at the same entree at a meal??? And there were veggies???
Aug 30, 2020 | 9:23 pm
#2102
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
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Location: Chicago, IL, USA
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A favorite Cooking Light recipe: Pan roasted King Salmon over shaved fennel and lentils with cucumbers a homemade ranch'ish dressing (kefir, mayo, parsley, chives, dill, garlic, salt and pepper). Herbs and cucumber were home grown!
I tried to put a dent in the garden today...Made two batches of pesto, one kale, one kale and basil, plus a David Liebowitz recipe for a cucumber-mint cooler (cucumber, mint, lime, line zest, a little sugar and water). Also made hummus with nothing from the garden.
I tried to put a dent in the garden today...Made two batches of pesto, one kale, one kale and basil, plus a David Liebowitz recipe for a cucumber-mint cooler (cucumber, mint, lime, line zest, a little sugar and water). Also made hummus with nothing from the garden.
Aug 30, 2020 | 9:29 pm
#2103
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Join Date: Jun 2001
Location: Redondo Beach, Ca
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A favorite Cooking Light recipe: Pan roasted King Salmon over shaved fennel and lentils with cucumbers a homemade ranch'ish dressing (kefir, mayo, parsley, chives, dill, garlic, salt and pepper). Herbs and cucumber were home grown!
I tried to put a dent in the garden today...Made two batches of pesto, one kale, one kale and basil, plus a David Liebowitz recipe for a cucumber-mint cooler (cucumber, mint, lime, line zest, a little sugar and water). Also made hummus with nothing from the garden.
I tried to put a dent in the garden today...Made two batches of pesto, one kale, one kale and basil, plus a David Liebowitz recipe for a cucumber-mint cooler (cucumber, mint, lime, line zest, a little sugar and water). Also made hummus with nothing from the garden.
That cooler sounds like it needs a little vodka or tequila .
But yes, veggies are impressive.
Baby steps....still no leafy green anything but I am holding out hope.
Last edited by iluv2fly; Sep 1, 2020 at 11:10 pm Reason: merge
Aug 31, 2020 | 12:37 am
#2104
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My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.
Aug 31, 2020 | 3:06 am
#2105
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Aug 31, 2020 | 6:25 am
#2106
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Aug 31, 2020 | 7:10 am
#2107
Join Date: Oct 2002
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My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.
Here's a link to pretty much the same recipe that's not behind a paywall:
http://juliaschild.com/hummus-perfected/
Last edited by work2fly; Aug 31, 2020 at 8:44 am Reason: added link to recipe
Aug 31, 2020 | 9:19 am
#2108
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My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.
I have made it a few times but find so many good ones available commercially that it isn't worth getting out the food processor. Trader Joe has a good one.
Aug 31, 2020 | 9:36 am
#2109
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That sounds like a lot of tahini . ...maybe try a different recipe but in the meantime olive oil would thin it out as well as add flavor. Are you letting it come to room temp? It definitely becomes smoother when not cold from the fridge .
I have made it a few times but find so many good ones available commercially that it isn't worth getting out the food processor. Trader Joe has a good one.
I have made it a few times but find so many good ones available commercially that it isn't worth getting out the food processor. Trader Joe has a good one.
I had my batch fresh from the cuisinart food processor. Very good but I only eat mine from other places that either make their own or just put out a dish from Sysco ;-)
our child liked it more than preferred Sabra - we’ve bought many a store brand and Sabra is the preference.
Aug 31, 2020 | 10:32 am
#2110
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Aug 31, 2020 | 10:50 am
#2111
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Aug 31, 2020 | 11:35 am
#2112
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
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My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.
Aug 31, 2020 | 12:09 pm
#2113
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Location: Redondo Beach, Ca
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I was thinking of you when I made it, including the fact that it would be good with a shot or two!
A pound of tahini for two cans of garbanzos is outrageous. I may be used a quarter cup. Possibly half a cup, I don't measure, but I did not use a pound. a good food processor is key, as is making sure you have the right amount of liquid. If you really want to get it to smooth out, you need to remove the skins from the garbanzos. It is not worth the trouble. But very smooth hummus has a lot of oil in it.
A pound of tahini for two cans of garbanzos is outrageous. I may be used a quarter cup. Possibly half a cup, I don't measure, but I did not use a pound. a good food processor is key, as is making sure you have the right amount of liquid. If you really want to get it to smooth out, you need to remove the skins from the garbanzos. It is not worth the trouble. But very smooth hummus has a lot of oil in it.
Aug 31, 2020 | 12:15 pm
#2114
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My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.
Last edited by TWA884; Aug 31, 2020 at 12:23 pm
Aug 31, 2020 | 12:27 pm
#2115
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gaobest said parsley and arugula in post 2094. He did get credit for the pesto, if you were paying attention.