Hummus

We eat lots and lots of hummus.  When I realized how cheap and easy it was to make, it became a weekly staple of  ‘make-ahead’ staples that I tend to do on the weekend.  This recipe took a lot of trial and error and taste testing  batches by my helpful husband.  I began to think he was actually just messing with me, but I think the final result was well worth it! 

Preperation Time: 20 minutes

Cooking Time: 20 minutes

What You Need

• 2 – 15 oz. cans chick peas/garbanzo beans -reserve liquid
• 2/3 cup of  tahini
• 2 Tblsp. white balsamic vinegar
• 1 head of garlic roasted
• Kosher salt to taste

How to Prepare

First you’ll need to roast the garlic.  Cut top of head of garlic.  Drizzle good quality olive oil over cut end.  Wrap securely in aluminum foil and cook at 425 for approximately 20 minutes.

While garlic is cooking, drain the liquid from the 2 cans of chick peas into a bowl or measuring cup.  Save the liquid for later.  Next, place the drained chick peas into a food processor.  Add the tahini and pulse until well combined.  Add the white balsamic vinegar.  After garlic is roasted, remove from foil and gently squeeze until head is completely empty.  Pulse until well mixed, and then add kosher salt to taste.

If hummus is too thick, you may add some of the reserved chick pea liquid to desired thickness or consistency.  

Refrigerate after making.

Enjoy!!

Cooking Time: 12 minutes

What You Need

For the Pastry Shell

• 2 – 8 oz. packages of softened cream cheese
• ¾ cup of softened unsalted butter
• 2 ½ cups of all-purpose flour

For the Filling

• ¼ cup finely chopped onion
• 3 cloves minced garlic
• 4 to 5 slices bacon- cooked and crumbled (reserve at least 1 tblsp. of bacon drippings)
• 1 cup cottage cheese
• 2 cups steamed fresh spinach
• ¼ tsp. pepper
• 1/8 tsp. nutmeg
• 1 egg beaten

How to Prepare

The Pastry Shell

In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth.  Gradually beat in the flour.  Knead the dough lightly by hand.  Cover dough with plastic wrap and refrigerate for 3 hours.

The Filling

In a medium skillet, heat up the reserved bacon drippings.  Add onion, garlic and cook for 3 to 4 minutes until the onion is tender, but not brown.  Stir in the crumbled bacon, the spinach, cottage cheese, pepper and nutmeg.  Let the mixture cool to room temperature.

Pre-heat oven to 450*. 

On a lightly floured surface roll out the pastry until it is 1/8 inch think.  Using a 3 inch biscuit cutter, cut out as many pastry circles as possible.  Place 1 teaspoon of the filling on ½ of each pastry circle.  Moisten the edges of the circle with the egg wash.  Fold the other ½ of the circle over the filling. Very gently, seal the edges of the empanadas with the tines of a fork (may need to flour the fork to prevent sticking).  Brush the empanadas with the egg.  Using the tines of the fork, prick a small vent into each empanada.  Bake in the preheated oven for 10 to 12 minutes until they are golden.  Serve hot as an appetizer, or make larger ones and serve as a main course.

Enjoy!!

Preperation Time: 10 minutes

Cooking Time:  20 minutes

What You Need

• 1 lb. Fresh Asparagus
• ½ lb thick cut bacon
• Sea salt and pepper to taste

 

How to Prepare

Preheat oven to 425.  Cover a cookie sheet in non-stick aluminum foil.   Cut asparagus ends on an angle.  If using as an appetizer, wrap bacon around the asparagus as shown (sort of like a barber pole).  If using as a side dish, chop bacon into small pieces and sprinkle over asparagus.  Cook for 20 minutes or until bacon is cooked through and asparagus is lightly browned.

Serve with freshly grated parmesan cheese.

Enjoy!