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Hummus Recipe : Sorry it has taken me so long to get too you, but I have to figure out how to scale it back because we make it by the VAT at the store. So, what’s the secret? It’s simple really. It’s the order in which you add ingredients to your food processor. Seriously, it’s that easy. Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a few minutes or so. From here, you can add ingredients as you will, but make sure you stand back and let that food processor run — we’re talking a minute of running after adding each ingredient. I don't know WHY it makes such a big difference ... but it does.
One 15-ounce can chickpeas
2 tablespoons fresh lemon juice
2 tablespoons tahini
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving
Rinse the chickpeas... don't use the liquid in the can for the water. Blend the lemon juice & tahini. I then add the other ingredients one at a time - running the processor the whole time, saving the chickpeas for last. Let it run until you get the texture you prefer. Serve with toasted pita bread.
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You've Been Eating These 21 Foods Completely Wrong Your Entire Life
http://diply.com/trendyjoe/youve-bee...entire/53582/4
22 Foods You’ve Been Eating The Wrong Way Your Whole Life
http://themetapicture.com/22-foods-y...ur-whole-life/
Related :15 Everyday Things You've Been Using Wrong Your Entire Life
http://diply.com/different-solutions...ire-life/47986
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quirkymomma.com
20 KID-FRIENDLY DELICIOUS FALL SLOW COOKER RECIPES
http://kidsactivitiesblog.com/59544/...cooker-recipes
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For years, my youngest one never had cake because of her egg allergy. I know there are worse things in life...but no cake? That just stinks. She never had REAL cake until my good friend shared her mom's Chocolate Crazy Cake recipe with me four years ago - also known as Wacky Cake. This cake has no eggs. No eggs?! Huh?! How can you make cake without eggs?! The recipe didn't even call for an electric mixer! When my girlfriend gave me the recipe, all I could think was how will it taste like real cake? It can't be possible.
Within minutes of her sharing the recipe, I whipped up the cake while talking to her on the phone. I could not believe how easy the cake was to make. No bowls. No mess. I mixed everything in the baking pan. AWESOME. When the cake was done, frosted, ready to eat...I could not believe how moist it was. It was crazy good! Better than any box cake I've ever had. My daughter LOVED it! I think I shed a tear or two when she had her first bite. I was so happy she finally got to see what REAL cake tastes like.
From that day on, it was good-bye to the same old ice cream cakes we had EVERY SINGLE YEAR for EVERY birthday....and hello yummy REAL chocolate cake...with ice cream on top.
Crazy Cake Recipe (No Eggs, Milk, Butter or Bowls)
Ingredients
•1 1/2 Cups flour (all-purpose)
•3 Tbsp. cocoa (unsweetened)
•1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
•1 tsp. baking soda
•1/2 tsp. salt
•1 tsp. white vinegar
•1 tsp. pure vanilla extract
•5 Tbsp. vegetable oil
•1 Cup water
Directions (picture tutorial below)
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
http://www.sweetlittlebluebird.com/2...e-no-eggs.html
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My neighbor Debbie brought me the most amazing gift yesterday! It was a ziploc bag filled with what she called S.O.S. Mix. (She must have telepathically picked up on my S.O.S. calls!) Basically, it’s a dry mix that can be used as a substitute for a can of cream soup in any recipe! OK… I just realized that reading that doesn’t make it sound all that AMAZING. But THINK ABOUT IT!
#1 It’s G L U T E N – F R E E! It’s incredibly frustrating how many canned soups have gluten in them!!! It’s also FAT-FREE!
#2 It’s H O M E M A D E with 4 simple ingredients that you can PRONOUNCE! (I bet you even have them somewhere in your kitchen right now.)
#3 It’s S I M P L E. (Took me about 3 minutes to mix up another batch)
#4 It’s C H E A P! Each mix contains the equivalent of 9 cans of cream soup! And all you are adding to it is WATER!
Soup or Sauce [S.O.S.] Mix
Ingredients
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Directions
Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.
USE :
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.
Storage :
Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.
Debbie brought mine to me in a handy ziploc bag with the recipe written right on it! So clever! But, of course, I couldn’t let good enough alone and put the mix (along with the batch *I* made to take pictures of) in one of my pantry makeover jars that was just begging for something to be put in it!
http://www.onegoodthingbyjillee.com/...e-sos-mix.html
Debbie added these tidbits of information in the comments…but I thought I would bump them up here so no one misses them. :-)
I visited with the dietitians and we wlll check on a dairy substitute. There may be a volume difference. You can use either instant or non instant dry milk. When making liquid milk from dry it is 1/4 cup non instant to 1 cup water and 1/3 cup instant to 1 cup water. It’s more of a personal preference. The original recipe from the Connors had basil, thyme and pepper.
Debbie Proctor, USU Extension
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https://scontent-b-sea.xx.fbcdn.net/...ac&oe=5502EDE1
FRENCH TOAST BAKE -- The ideal breakfast for Christmas morning! Easy too! Prepare the night before and pop in the oven Christmas morning. SO DELISH! Your family will sing Hallelujah!
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup
( I made this as a desert ... add a layer of apple pie filling between layers of bread {step six and seven } ... wasn't a scrap left in the pan )
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