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This is my sister Helen’s hummus and it always gets compliments. I like to spice it up but my ladies like it just plain. I usually make it plain, scoop some out for them the just add the cayenne to whats left in the processor and do a quick pulse.

Ingredients
21/2 cups of chickpeas washed and drained (1can)
1/3 cup lemon juice
1/4 cup tahini
2 garlic cloves
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp cayenne pepper (u can add more)
1/3cup water
1tsp salt
Pinch pepper

Directions
Use 1/2 the lemon juice and blend all the ingredients except the chickpeas and water for about 5s.
Add chickpeas and purée.
Add rest of lemon juice to taste (I use it all)
Add water slowly until you reach your desired consistency. Go slowly!! Don’t make it too runny.

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My buddy Eva made this lemonade for everyone at work and it knocked my socks off.  Enjoy!  This makes the concentrate and then you mix with water to make the actual drink. 
 
Ingredients
1 cup sugar
1 cup water
4 lemons
 
Directions:
Dissolve sugar in water over medium heat (doesn’t need to come to full boil but just make sure sugar is all dissolved) and take off the stove.
 
Using a micropane, zest all 4 lemons. Mix zest in sugar/water mixture. 
 
Juice the lemons through a sieve to catch the seeds & pulp. When the sugar mixture has cooled, combine the lemon juice & sugar mixture. Refrigerate. 
 
To Serve:
Use 2-3 tbsp of syrup to every cup of water, adjust to taste. Also tastes good with soda water or any type of iced tea! (steep 2 teabags in 1L of cold water overnight in the refrigerator). 

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So Robin, sent this along as an example of what not to make for supper.
I think what got her were the frozen fish sticks!

https://lifemadedelicious.ca/en/Recipes/F/Fish-Taco-Salad.aspx

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I cannot take credit for this one but it is Adelaide Approved.

Ingredients:
2 tablespoons butter
1 onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
Directions:
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent.Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

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