Sarah's Simple Hummus

My friend Sarah gave me an awesome recipe for hummus while we were in seminary and even though I have tweaked it over the years, I love her easy and simple recipe that is adaptable to many tastes. Thanks Sarah!

2 cans chick peas, drained
1/2-2/3 cup water
2 cloves garlic (to taste)
lemon
olive oil
salt
3 heaping tbsp tahini (sesame seed paste)

In food processor - puree these in steps



garlic and water
1 can at a time of chick peas
tahini
lemon and salt (I just used 1/2 of a jumbo lemon - its juice of course!)
olive oil to taste


I like enjoying mine with carrots or celery, pita bread, or chips. It is healthy and full of protein.
Sarah also has given me recipes for curried chicken and rice and turkey enchiladas! Maybe I'll make those some and share the wealth! Thanks Sarah!

Really good chili

Favorite chili so far - regular that is. I altered the recipe a tad, but I got it (secondhand) from a guy in White Plains names John. Thanks John for having a dad who likes "good salsa, good chili, and good spice". What makes this chili even better is that it is done in a crockpot - so you don't have waste your whole Saturday.

1 Wick Fowler chili spice pack (2 alarm pack but leave out the red pepper) I found this where I also found the regular chili or other sauce packets. I was so excited!
1 tbsp paprika
2 tsp cumin
6 cloves garlic - chopped
1 onion - chopped
1 can dark red kidney beans
1 can black beans
1 can light red kidney beans
1 can rotel (I used mild, but hot would be fine too)
1 28oz can diced tomatoes
1 28oz can tomato sauce
1 small can tomato paste
1 lb boneless stew meat
1 lb ground pork

Brown meat and drain. Drain beans. Mix paste with 3/4 can large can of water). Dump it all into a crock pot. Stir to make sure all the spices are evenly distributed. Cook on high for 6 hours.
I served with sourdough bread, cheese, and sour cream. Lots of leftovers. Its really good.

White Plains Oatmeal

I'm so thankful that I went to White Plains this fall. See - God works out everything for our good. Angela is the pastor's wife of a church in White Plains. She was at Southeastern too, but I didn't know her there. Then they were also at Southern, but I wasn't here yet either. But, thanks to her brother-in-law - we were able to meet 18 months ago. All that to say - this is how I got a great recipe for oatmeal.

Now, you might be saying a couple of things: I hate oatmeal! Can't I just open a little packet? Oatmeal is boring! Oatmeal is easy - why do you need a recipe? All these things. But let me tell you. When I didn't feel good today - all I wanted was Angela's oatmeal. Last week I asked her for the recipe.

White Plains Oatmeal - makes enough to have some all week in the mornings for breakfast before work - so you don't have to cook it all week (if you are only feeding yourself like I do)

4 cups water

2 cups regular rolled oats

2 tbsp unsalted butter

1/4 cup honey

1/4 tsp salt (I just used two pinches) - Salt to taste - after eating it I knew it needed more salt, and Angela adds more as well.

fruit - I put in blueberry like she did, but you could try almost anything you like. I thnk I'm going to try raisins, bananas (mashed), craisins, etc.

Boil the water, add the oatmeal. Stir - put on the lowest setting you have - you don't want to boil it too fast. Let cook with lid on for about 10-15 minutes, stirring occasionally. Then add in the rest, stirring. I top mine with a splash of milk. It is so good and warm and satisfying.

Thanks Angela! (this is up apple picking up in Granite Springs NY in September) I love surrounding myself with great cooks so I can learn more about what I love to do!

Taste of Durham - Nana's

I was treated to a fine dining experience with a fantastic friend who asked for a knowledgeable waiter when we got reservations. Isn't Claudie cool!
So, we ended up doing the tasting menu here: http://www.nanasdurham.com/ - but they don't have the winter menus up, and it changes all the time.
Five course meal, so here goes:
1. Foi Gras with fig and pear/pepper relish. I don't know if the foi gras didn't have much taste in and of itself - but with the fig sauce and pear/pepper relish (which were both tasty), and eaten on a garlic crouton - it was good. First time for everything.
2. Escargot with asparagus and other stuff in a butter garlic sauce. Claudie described them correctly when she said they had a mushroom texture. They were actually pretty good - and I didn't have to deshell them like Julia Roberts in Pretty Woman. So, I didn't make a fool out of myself!
3. Crab cake and fried oyster with greens. I don't like raw oysters at all, but this was good. I didn't care for the sea urchin broth it was in - a little too fishy and salty for me, but the friet oyster and crab cake were delicious.
So, even though these are little portions, I was already getting full - but I still had two courses to go -
4. Venison and gnocchi with sauteed root vegetables. The venison was quiet rare, but it was good, especially with the vodka sauce.
5. THE BEST PART: chestnut souffle with mandarin orange creme anglaise. The waiter came and dug a hole in the center of the perfectly cooked souffle, poured the creme down it - it was amazing. I could only eat half of it - but, it was so good.

I'm thankful for Claudie for the treat, our fantastic waiter, new experiences of fine food, and good country cooking! :)