hummus tahini

With the exception of a few short days between the flu and flu related viruses I have now been sick off and on but mostly on since the 28th of December. (On the news when they run through the list of people who are susceptible to flu, especially if they forget to get a flu shot, I’m right up there.

As a result I have become the master of sick food. It has not been a month where I have been overwhelmingly starving. And the foods I have been eating have been pretty basic. A lot of chicken soups, in particular. (I have to tell you having an Instant Pot to make bone broth, soups, and stews has been a god send.)

I am not a big giant sandwich eater for lunch most days so things like yogurt and hummus have also been up there on the list of things which have tasted good to me.

I love hummus tahini. My mother has been making it since we were little. When we were little it was a sure sign of company coming over because it was one of her “go to” hors d’oeuvres kind of things.

I have never really used a recipe to make my hummus. I just watched what my mother did for years and then I have created my own recipes as an adult.

I made it again today and I think it’s extra delicious this time, so I decided to commit the recipe to paper, or blog. (And yes I still have that draft of that unfinished cookbook on my computer desk top and this recipe will be added to it.)

Hummus Tahini Ingredients:

1 extra large can of Goya chickpeas – 1 lb. 13 oz. DRAINED

1 large sweet onion rough chopped

4 large cloves garlic

1/4 cup pine nuts

1 large red bell pepper rough chopped

Juice of two large lemons

A couple of dashes of Cumin

1/2 teaspoon cayenne pepper.

Approximately 1/3 cup Tahini paste (you can add more or you can add less – truthfully it’s a matter of personal taste)

1/3 cup olive oil

Salt and pepper to taste.

Olive oil and sweet paprika to dress the hummus before refrigerating.

A food processor or a blender that works like one. (I have a Breville blender it seems to do everything except take out the trash.)

Now to put it together…

I put into the blender the red pepper, onion, garlic, cumin, cayenne. I then add a couple of dashes of salt and pepper to taste and blend well.

Then I add the pine nuts and blend well.

Then I add the chickpeas, and blend well again.

Then I add the tahini paste in three parts because it’s a pain to work with and blend some more.

I taste it and adjust the salt and pepper as necessary, and also may add a little more lemon juice or a couple dashes of balsamic vinegar if I don’t think the acid balance is right. The thing about hummus is there is a balance to the acids you add, and when people omit the acid it doesn’t taste as good.

I will also tell you that I know some people who blend the tahini paste and lemon juice first to break down the tahini and make it more pliable. I do that sometimes too, but also breaking the adding of adding tahini in three bits also makes it manageable.

When my hummus tahini is velvety smooth, I put it in its own container and I dress the top of it with a few swirls of olive oil and sweet paprika. I then refrigerate until cold.

Hummus is fabulous with pita bread of course, but also goes well with carrots and other vegetables. it also makes a great base to a vegetarian type sandwich if you are so inclined.

Truthfully hummus is one of my favorite things especially for lunch. And not just when I’m not feeling well. I will buy prepackaged hummus tahini but I still think nothing is better than making it yourself and it’s so simple and takes very little time.

Enjoy!

swedish meatballs….my way

I love old school recipes.  One from my childhood is Swedish meatballs.  Not because we had any Swedish heritage – it was just one of those dishes my mother would make for us.  Over the years I have tweaked a basic recipe to suit me.

The weather has finally turned crisp and fall-like so I thought tonight would be a good night to dust off the recipe and prepare Swedish meatballs.  My recipe is NOT made with heavy cream and I add mushrooms and a couple of other herbs/spices. But the flavors work and you get that old school Swedish meatball flavor…enhanced.  Some add caraway seeds to either the gravy or meatballs, I add celery seed to the gravy

I also do something that I doubt anyone else does – I will prepare the meatball mix ahead of time the day I am cooking and refrigerate until it is time to make the meatballs.  That allows the spices to meld and perfume the meat mixture better.

Panko bread crumbs are superior to regular bread crumbs in my opinion, but the most important thing to remember is to use PLAIN breadcrumbs. This is not the recipe for flavored breadcrumbs.

Some use mashed potatoes, I like wide egg noodles.

I hope you enjoy my recipe if you try it. Watch the salt you add because of the sodium in most broths.

Swedish Meatballs My Way

  • 1 pound meatloaf mix
  • 1 1/4 cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ cup onion, finely chopped x 2 or 1 cup
  • ½ teaspoon Garlic Powder
  • ⅛ teaspoon White Pepper
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt
  • 1 teaspoon dried mustard powder
  • ½ teaspoon cumin
  • 1 teaspoon celery seed
  • Splash of buttermilk
  • 1 teaspoon dill
  • 8 oz package baby bella mushrooms slices thin
  • 1 egg
  • 6 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth or bison broth
  • 1 cup evaporated Vitamin D canned milk (also great for homemade macaroni and cheese) or half and half
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste
  1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, white pepper, cumin, paprika, mustard powder, dash of buttermilk, salt and egg. Mix until combined. Put in refrigerator and chill a couple of   I do this because meat mixture flavor deepens.
  2. Roll into  20 + small meatballs. In a large dutch oven heat olive oil and 2 Tablespoons butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  3. Quickly sauté ½ cup minced onion and baby bella mushrooms
  4. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and milk. Add Worcestershire sauce and Dijon mustard and dill and bring to a simmer until sauce starts to thicken. Salt and pepper to taste. Add a small dash of nutmeg (I mean small!) and celery seed.
  5. Add the meatballs back to the skillet and simmer for another few minutes. Serve over egg noodles or as the Brits call it, a “good mash” or plain mashed potatoes. I prefer egg noodles.

heaven on earth is home

It looks like a painting. But it is real life.  Taken a short time ago over in Westtown.  I made my last trip probably to Pete’s Produce for the season.  (They have the most fabulous pumpkins this year, but I digress.)

Heaven on earth is where we call home here in Chester County.  Traveling through the scarred battle zone of raped land of the Sunoco Logistics Pipeline horror show to get to Pete’s really made an impression today.

We as residents need to do a better job advocating for Chester County herself.  Election Day will be here in a blink.  The power of your vote is one of the greatest ways to be heard.  Those who are NOT stewards of the land need to GO.

We need more land preservation and land conservation and less development.  We need to see what can be done to save what is left of our beautiful landscapes, including from the damn pipelines.

We have an agricultural and equine heritage that needs to be saved.  We have waterways and woods and wildlife and even the humble honey bee depending on us.

We can’t just talk about it and we certainly can’t depend upon the Chester County Planning Commission.  Pretty pie-graphs and surveys just take up space on a website.  What are they doing, really?  What are the Chester County Commissioners doing, really?  Planned photo ops are good for politics, what do they actually do for all of us? The all like to say they are helping plan our future in Chester county but I ask again exactly whose futures are the planning? Mine, yours, or theirs and those who make lots of political contributions?

I was down on the Main Line a few times over the past few weeks.  I realized once again how I truly now dislike where I used to call home.  And it is not just the great pretenders to what now passes as the “social” scene.  It’s the density, the roads, the overall frantic pace and congestion.  I realized how I literally exhale when I start to feel the open sky, fields, and forest of Chester County every time I am coming home.

But we are at such risk of losing that. We are at serious risk of losing Chester County.  From the history to the land, forests, fields, water (wells, streams, lakes, everything), to the old farm houses and barns to other historic structures — we have to act.

As my friend Mindy Rhodes has wisely said via M. Jankowski “If not you, then who?”  and John Lewis  “If not now, then when?”

Think about it.  Start with who you vote for.  And what you vote for.

chutney!

One of the best smells in a fall kitchen is when you are making chutney. Chutney is sweet, pickley, and savory and it just has wonderful aromas.

For me, chutney is one of those kitchen sink kind of prospects as far as recipes. In other words, what I have available in my kitchen dictates what kind of chutney I make.

Today I made Apple – Tomato – Plum chutney. I had a bunch of beautiful fresh tomatoes that someone had gifted us that we were not going to eat before they got too soft, so I blanched all six of them in hot water to make it easy to remove the skins and then I chopped them up and threw them in the pot with:

  • Five medium apples peeled, cored ,and chopped
  • Six plums, mostly peeled and chopped
  • Four green tomatoes, chopped
  • One large red onion, chopped
  • One large sweet onion chopped
  • One red bell pepper, chopped
  • One poblano pepper seeded, de-veined and minced
  • Four jalapeño/Serano peppers seeded, de-veined and minced
  • 1 1/2 cups white vinegar and 1/2 cup white wine vinegar (I did not have any malt vinegar)
  • 1 1/2 cups of white sugar
  • Mustard seed, quatre epices, cinnamon, pickling salt (1 1/2 teaspoons), fresh cracked pepper, cumin, dill weed, curry powder.
  • 8 teaspoons honey

I cook everything in my Maslin pot. You bring everything up to almost a boil and then you reduce to simmer, and the chutney cooks down for an hour and a half to two hours – I just sort of eyeball it and I know when it’s the right consistency.

I have a vintage cookbook that I love that I use as a guide. Alison Burt’s Preserves and Pickles from 1974. I bought it at a church book sale years ago, but you can easily find copies on eBay and Amazon that are very inexpensive.

When the chutney reached its desired consistency for me, I jarred in sterilizesterilized jars and did the full immersion hot water bath for canning.

Right now my chutney is all beautiful and jewel toned and cooling on wooden cutting boards on my counter. When they are completely cool, I will tighten the lids on the jars and add the labels.

You can also make chutney that you do not put up that you just jar and refrigerate and it’s good for a few months that way.

Fall canning and preserving is so much easier than you think.

Try it!

corn bread….with fresh corn 🌽

Corn Bread made with fresh corn.

Yum.

It’s an easy solution to not wasting corn on the cob that you may have cooked but not buttered and eaten. It also makes your cornbread not as dry as normal cornbread can be and adds a layer of flavor/texture.

It could not be simpler to make:

1 cup of white all purpose flour

1 cup cornmeal (Mine came from Anselma Mill)

1/2 teaspoon salt

1 tablespoon baking powder

Dash of powdered ginger or cinnamon (but not together)

1 cup whole milk

2 eggs, beaten

1/4 cup melted butter with 2 tablespoons bacon grease

1/2 cup sugar

1 cup fresh sweet corn cooked and drained

** The wildcard if you want to spice it up is to mince one fresh jalapeño pepper and add it to the batter

Preheat oven to 400° F and really grease a 9″ x 9″ baking pan (I use butter.)

If your fresh cooked corn is still on the cob use a knife and take it off the cob. Let it sit in a strainer over a bowl so any additional liquid drains out.

Mix together all dry ingredients.

Stir in all wet ingredients.

Stir in fresh corn, and if you are using the wildcard minced jalapeño this is where you add that as well.

Do not over mix or your corn bread batter will be tough.

Before you add your batter to your pan put the greased pan in the oven for 2 or 3 minutes.

Pour batter into the pan, and bake at 400° F for 25 to 28 minutes.

It might be baked sooner — so you might want to check it with a toothpick or a skewer and see if it comes out clean from the center of the pan. I have gotten pretty good at eyeballing it over the years, so if the edge of the cornbread has kind of separated from the pan and it’s a nice goldeny color— it’s done.

Cool enough to serve warm, or eat at room temperature. Make sure you wrap leftovers tightly or it will dry out.

Enjoy!

savoring summer

Summer always means fresh pesto sauce. And fresh pesto is totally easy to make.

All it is is olive oil, huge bunches of fresh basil, salt to taste, fresh garlic cloves, a pinch of thyme, a sweet onion, a dash or two of balsamic vinegar,and a red bell pepper if you have one laying around.

Today I probably used about a cup and a half of olive oil. I easily used four cups of fresh basil because my plants need it to be pruned.

You blend it all together in a food processor or blender and you let it sit in the refrigerator to chill so the flavors meld. When you go to heat it up with pasta you can add pine nuts and grated fresh Parmesan cheese. I also like to sauté chicken tenders and add that to a pesto and pasta dish.

People also use pesto sauce in vegetable soups like tomato in particular. Some people also like to add anchovies and sun-dried tomatoes, but I don't really care for that taste combination with pesto sauces .

Often homemade pesto will not be as thick and gummy as store-bought pesto sauces but those sauces have thickeners and / or preservatives in them. I love homemade pesto sauce, store-bought not so much.

I will also note that I saw the "West Chester Food Co-Op" is advertising a Gazpacho Adaluz (I put them in air quotes because they aren't a real bricks and mortar store they are just a booth I don't understand at the West Chester Growers Market. ) So I thought I would remind my dear readers that I shared such a recipe with you five years ago. It is called Kendall's Gazpacho as it is named after my late mother in law who bought the recipe back from Spain many decades ago.

Click here for the recipe to Kendall's Gazpacho. and the photo you see below is a batch of the gazpacho I made recently. The color of the soup is determined by the color of your vegetables. So when I use green bell pepper it stays green. When I use an orange or red bell pepper, the soup takes a red or orange hue. This is different from other gazpachos and doesn't actually have as many tomatoes as you would put in one of those.

Anyway I hope you make yourselves a batch of pesto and/or gazpacho before the end of the summer. The flavors of fresh vegetables this time of year can't be beat!

Thanks for stopping by my kitchen.