Hummus Varieties

Got from O Magazine July 2011

Classic: combine 1 clove chopped garlic, a 15 oz can drained and rinsed chickpeas, 1/4 tsp salt, 2 Tb each lemon juice, tahini (sesame paste), olive oil, and water in a food processor and pulse until smooth, scraping the sides of the bowl as necessary. Season to taste with salt, olive oil, or paprika, if desired. Refrigerate up to 7 days.

2 Tb = 48 calories, 3 g fat

Simple Blueberry Jam

(Real Simple July 2011) Simple Blueberry Jam
5 cups blueberries
½ cup sugar
1 Tb fresh lemon juice
¼ tsp kosher salt
In a med saucepan, combine blueberries, sugar, lemon juice and salt. Mash with a potato masher or wooden spoon until berries have released their juices.
Cook over med-high heat, stirring occasionally, until mixture has thickened, 18 – 25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
This recipe can also be made with two 10 oz bags of frozen blueberries instead of fresh. Cook the frozen berries for 2 – 3 minutes before mashing, then reduce the total cooking time to 15 – 17 minutes.

Brown Rice pilaf with pecans

(Real Simple July 2011) Brown Rice pilaf with pecans
Heat oven to 350 degrees. Cook 1 cup brown rice according to directions. Meanwhile, spread ½ cup pecans on a rimmed baking sheet and toast, tossing occasionally, 8 – 10 minutes. Let cool and then coarsely chop. Fold into rice along with 3 Tb fresh dill, 2 Tb cut up unsalted butter, ½ tsp kosher salt, and ¼ tsp pepper.

Corn and avocado salad

Corn and avocado salad (Real Simple July 2011)
Cut kernels off 3 ears corn. Toss with 1 cut up avocado, 2 thinly sliced scallions, 1 Tb olive oil, ½ tsp salt, and ¼ tsp pepper

** I tried this and really liked it - just used half a bag of frozen corn and a little less olive oil, salt, and pepper with an avocado and it was good :-)

Grilled Flank Steak

Grilled Flank Steak: (got recipe from Parents July 2011)
1 – ½ lbs beef flank steak
Salt and pepper to taste
Heat a grill till hot or use a grill pan or medium size pan over medium-high heat
Bring steak to room temp, pat it dry with paper towel, and sprinkle both sides with salt and pepper.
Grill steak until nicely browned, 3 – 4 minutes per side. Move meat to a cooler part of the gril and cook for another 5 – 7 minutes turning once. Test for doneness by slitting with a knife. Cover and let rest for 5 minutes before cutting across the grain into thin slices.

Use in fajitas by serving with corn tortillas, lettuce, tomatoes, and avocado, and sour cream

Serve with oven fries by heating oven to 400 degrees. Wash three large sweet potatoes and slilce them into rounds. Toss with 2 Tb olive oil, salt and pepper. Place on baking sheets and cook for 25 – 30 minutes undisturbed or until they start to brown. Flip potatoes and continue cooking for another 10 – 15 minutes or until golden brown.

Paella Style chicken and Rice

Paella Style chicken and Rice (got from People June 20, 2011)
1 Tb olive oil
2 oz andouille chicken sausage or 1 oz andouille pork sausage
½ cup chopped onion
½ cup chopped celery
½ tsp salt
1 cup brown rice
1 tsp saffron or 1 tsp Italian seasoning
2 C chicken broth
1 Lb boneless skinless chicken breast, cut into chunks
1 cup frozen peas thawed
1 red bell pepper sliced
Scallions and parsley to taste
Heat oil and add sausage and cook for 3 minutes.
Add onion, celery and salt. Saute for 3 minutes. Stir in brown rice. Stir saffron into chicken broth and add to pan. Bring to a boil and add chicken.
Cover and cook for 30 – 35 minutes until all liquid has been absorbed and the ride is tender. Stir in peas and sliced bell peppers. Serve in bowls, topped with parsley and scallions.

Lemon Chicken Penne

Got from the back of a pasta box
12 oz package penne
3 chicken breasts sliced
1 ½ tsp lemon pepper seasoning
1 whole lemon
1 Tb olilve oil
16 oz package broccoli florets thawed and drained
1 cup red pepper, cut into strips
1 Tb chopped garlic
¼ cup white wine
Prepare pasta and train.
Meanwhile sprinkle chicken with lemon pepper seasoning, set aside. Cut lemon in half; cut one half into 6 wedges, set aside
Heat oil over high heat. Add chicken and lemon wedges; reserving other half of lemon. Saute until chicken is browned (3 – 5 minutes)
Add broccoli, peppers, and garlic. Saute until veggies are tender and chicken is cooked through (3 – 5 minutes). Add wine; sauté until reduced by half.
Toss in pasta; salt and pepper to taste