I can’t understand why we go to the store and pay at least $5.00 per pound of hummus.  The ingredients are really simple, and overall it is a huge crowd pleaser.  With Superbowl Sunday coming up, I thought I would post my favorite additions to our basic recipe.

2 cans chickpeas (with the juice)

1/2 cup of garlic olive oil

1/2 cup of lemon juice

2 tsp garlic salt

3 Large Double stuffed green olives jalapeno garlic (from Costco)

1 tsp parsley

2 tbs roasted crushed garlic

In a food processor or blender, combine all ingredients until very smooth (about 4 minutes)

For a Spicy rendition try this:

2 cans chickpeas (drained)

2 tsp adobe sauce (from the canned adobe chili with whole chipotle peppers)

1/2 cup olive oil

2 tsp onion powder

1/2 cup tequila (use the cheap stuff)

2 tbs crushed garlic

juice of 1 lime

1 tsp pepper blend

Blend for about 4 minutes in a food processor or blender until smooth.

I use this blog as a way to satisfy my need to celebrate my love of life and cooking.   My favorite memories of life are in the kitchen cooking.  Whether it was the bread that I first baked when I was seven (and didn’t let rise!), or making Christmas cookies with my kids.  It is joy that can be expressed emotionally and physically.  Sometimes, not everyone is so lucky.

Nectar of Life was contacted by Liam’s family this year and could not believe that this little guy has gone through so much!  Nectar of Life coffee has created a blend of coffee that goes toward helping Liam’s medical bills and ultimately a kidney transplant.  I don’t know what I would do if I was in his parent’s shoes.  To not know for sure if your baby would be able to live out the rest of his life would be gut-wrenching and awful!  We are blessed with two very healthy boys.  We cannot help but be touched by his life and ask that you do the same.  Please help Liam with your coffee purchase!

http://www.nectaroflife.com/fundraiser/Liam

Liam was born with Eagle Barrett’s Syndrome, more simply known as Prune Belly Syndrome.  “The incidence of prune belly syndrome is 1 in 40,000 births, 95% are males.  It is a multisystem disease complex which experts believe derives from a primary mesodermal developmental defect caused by an insult between 6 and 10 weeks gestation that disrupts the development of the lateral plate mesoderm from which arises both the abdominal wall and genitourinary tract.   20% of patients are stillborn, 30% die of renal failure or urosepsis within the first two years of life, and the remaining 50% have varying degrees of urinary pathology, lack of or weakness in abdominal musculature, chronic kidney disease, cryptorchidism, respiratory injury, cardiovascular and gastrointestinal defects, and musculoskeletal issues.” (

Liam

My previous pot roast roast recipe was delicious.  It is amazing and full of rich flavors.  It was also extremely time consuming.  Now, I am managing two web sites, two kids, a coffee business, a mom with lung cancer, and a home… so I need to make the best use of my time.  Basically, the next few posts are going to be classics I will update to be called, dump, stir, cook and serve.  If it requires more than 10 minutes of prep time, I will not even put it into these posts!

One large crock pot.

1 Bottom Round Roast or the like aprox. 2 lbs

2 cans of tomato soup

Just the sauce from “Chili’s with Adobe sauce”

1 can beef broth

1 tablespoon burger seasoning

1 tsp Worcestershire Sauce

1 tbs crushed garlic

1 lb baby carrots

1 celery heart washed and cut into one inch pieces (By this, I mean take the stalk, chop it into four parts, wash and throw it into the crock.  DO NOT literally measure the pieces.)

2 baking potatoes cubed

1 large onion chopped medium

Take the “liquids” and dump them into a crock pot.  Stir in the seasonings, and put in the roast.  Around the roast; dump the veggies, give the whole thing a quick mix.  Put on the lid and crock on LOW for 8-10 hours, flip the meat half way through if you can.

Can you buy these frozen?  Yes.

Will they be as good?  No way, Jose.

These are super easy (you only need a cheese grater!)  and with potatoes being a inexpensive staple, the total cost should be less than a dollar.  You can even make them sassy by adding chicken, red pepper, and diced jalapeno’s to make this hash-brown dinner worthy.   A more “breakfast” style addition would be green bell pepper, and diced turkey sausage.  Top the breakfast rendition with an egg for an eye and tummy pleasing mega-breakfast.

Four large potatoes, washed and shredded (DO NOT remove the skin!  It has vital nutrients you don’t want to strip away)

2 tablespoons of garlic olive oil

1 tsp Mrs.Dash

1/2 tsp garlic salt

1 tsp black pepper

2 tbs Parmesan cheese (optional)

Pre-heat your pan on Medium-high heat (350 degrees).  In a large cast iron or heavy pan with a lid, dump in the potatoes.  Evenly sprinkle the seasoning and cheese on the top of the potatoes.  Cover with a lid for about 8 minutes.  Flip the entire pile at once.  Do not break into chunks.  Replace the lid and cook for another 8 minutes.  Remove the lid, flip once more if the potatoes are not completely done in the center.  To speed the process, you can bifurcate the pile and cook the middle separately.  It will also give you more crunchy pieces.

Serves 4.

Every chef has their favorite thing. This magazine is mine. I have more flour, oil, and vinegar stained magazine pages then any other cookbook in my house. They have taught me the thrill of creating my own pasta. It is a work of art and culinary delight. This filling, and quick recipe combines low-fat beef, and Italian cuisine, two of our favorite things. Enjoy.

Caprese Beef Tenderloin

Because this dish cooks so quickly, have all of your ingredients prepared before you begin cooking.

Makes: 2 servings

Total time: 25 minutes
2 beef tenderloin steaks (4–5 oz. each, 1-inch thick)
Salt and black pepper
2 slices baguette (1-inch thick)
Olive oil
2 Tbsp. olive oil, divided
1 tsp. minced garlic
1 cup seeded, diced Roma tomatoes
1 Tbsp. red wine vinegar
2 Tbsp. each diced fresh mozzarella and minced fresh basil

Nutrition Information
Per serving: 467 cal; 22g total fat (5g sat); 72mg chol; 456mg sodium; 36g total carbs; 3g fiber; 33g protein

Season steaks with salt and pepper; brush bread with oil.

Heat 1 Tbsp. oil in a nonstick skillet over medium-high until shimmering. Add steaks and bread; cook 3 minutes. Turn steaks and bread. Cook steaks 2 minutes more and bread until toasted on both sides. Transfer bread to 2 serving plates; place steaks on top of bread and allow steaks to rest, 5 minutes.

Add remaining 1 Tbsp. oil to skillet and heat over medium-high. Stir in garlic and cook 30 seconds. Stir in tomatoes; cook until softened, 2–3 minutes. Stir in vinegar and cook, 1 minute more.

Serve steaks and bread with tomato sauce, and top each steak with 1 Tbsp. mozzarella and 1 Tbsp. basil.
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Steps to Success

1. Cook steaks and bread together in the same skillet. Keep an eye on the bread as it may cook quicker.

2. Add vinegar to tomatoes. The zing of the vinegar will complement the richness of the steak and cheese.