I did a bit of cooking this weekend. It was too hot to do anything outside, so what did I do? I warmed up my air-conditioned kitchen by cooking.
Sunday I made hummus – I guess it isn’t true huimmus as I didn’t have any tahini (a paste made from ground sesame seeds.) I was inspired to make some by Carmen – who was making some last time we were are her home. So here is the recipe:
1/2 cup dried garbanzo beans
4 teaspoons olive oil
1 jalapeno (1st one from the garden!)
4 cloves of garlic (this too from the garden, it is a mild variety, you may want to lower)
Boil beans in water for 2 minutes. Soak beans for 2 hours. Replace water and boil for 1-1/2 hours. Put beans, oil, jalapeno. and pressed garlic into a food processor. I pressed the garlic first to make sure it is very fine and will blend. Blend until smooth. Add salt, lemon juice and any other seasonings to taste.
2 points a serving, 1 good oil and 7 grams fiber
I also had a bomb out making fried zucchini – I have tried a few times to make it and it hasn’t turned out. It is becoming a challenge…
Monday for lunch I made stuffed mushrooms.
6 large mushrooms
1 oz crumbled blue cheese
1 tablespoon fat free yogurt
Chop mushroom stems, mix with cheese and yogurt. Place mushroom caps on top on a baking tray. Stuff mushrooms with mixture. Sprinkle with salt. Broil until mixture is light brown.