Tuesday, March 19, 2013

Hummus: Roasted Pepper & Roasted Eggplant & Garlic

Hummus is an absolute staple in my refrigerator.  It is one of my favorite snacks, salad toppers and has become a must have spread when making wraps.  Here are a couple of my favorite recipes;

Roasted Pepper Hummus

Ingredients

15 oz can of chick peas (garbanzo beans), drained and rinsed
1 head roasted garlic
2 roasted bell peppers - red, yellow or orange
1 tbsp tahini paste
1 tbsp olive oil
juice of half a lemon
1/4 tsp freshly ground black pepper
1/8-1/4 tsp salt

To roasted the garlic and bell pepper; preheat your oven to 400 degrees.  Cut about 1/4 inch off the top of the garlic head, put into a baking dish with the bell peppers, drizzle with olive oil, cover with foil and roast until tender - about 45 minutes to an hour. 

*Instead of adding more oil when making the hummus I used the juices and any olive oil left in the pan from roasting the garlic and bell peppers.

In a food processor; combine all of the ingredients to your desired consistency, mixing to ensure all of the ingredients are evenly distributed and incorporated. 


Roasted Eggplant & Garlic Hummus

Ingredients

15 oz can of chick peas (garbanzo beans), drained and rinsed
1 medium roasted eggplant
1 head roasted garlic
1 tbsp tahini paste
1 tbsp olive oil
juice of half a lemon
2 tbsp chopped fresh cilantro
1/4 tsp freshly ground black pepper
1/8-1/4 tsp salt

To roasted the eggplant and garlic; preheat your oven to 400 degrees.  Cut about 1/4 inch off the top of the garlic head, put into a baking dish with the eggplant, drizzle with olive oil, cover with foil and roast until tender - about 45 minutes to an hour. 

*Instead of adding more oil when making the hummus I used the juices and any olive oil left in the pan from roasting the eggplant and garlic.

In a food processor; combine all of the ingredients to your desired consistency, mixing to ensure all of the ingredients are evenly distributed and incorporated. 

Thursday, March 14, 2013

Nasi Goreng Recipe

The best way to try authentic exotic dishes is to visit their country of origin. Thing is, it’s quite expensive to go out of the country just to savor such wonderful treats. Thanks to the internet, we can always look for recipes and information on where we can shop for ingredients that we’re not so familiar with.

One unique recipe that caught my interest was Nasi Goreng, which is a popular dish in Indonesia and Malaysia. And since the quest for tasting something new and distinctive is never ending, and creating dishes such as Nasi Goreng is simply a must. Note though, cooking this dish may take some time, so you might want to take out your iPad and play a few rounds on Cheekybingo.com to keep yourself entertained.

Ingredients:

1 red chilli
1 onion
1 bulb of garlic
½ tsp palm sugar
½ tsp toasted belacan (shrimp paste)
½ tbsp soy sauce
2 cups overnight rice
1 egg
2 tbsp of oil (preferably olive oil)


1. On a medium sized pan, toast the shrimp paste with low heat or until dry and aromatic.
2. Fry the egg sunny side up, set it aside.
3. Blend the onion, garlic, red chili, and the toasted shrimp paste.
4. On the same pan, heat the oil and add in the blended mixture.
5. Increase the heat to high and add the overnight rice.
6. Stir-fry until the mixture spreads evenly with the rice.
7. When done, transfer the rice mix into a bowl and top with a sunny side up egg.
8. The dish is best served with chicken, salted duck egg, fried potatoes, and vegetables.