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Recipes - MASH Conference
9/24/2009 |
 | | | Hummus
2 cans chic peas, drained
2 Tbsp peanut butter
1 lemon juice of
1 tsp cumin
1/4 tsp salt
1/2 cup olive oil
Place chic peas, lemon juice, peanut butter, cumin and salt in a food processor and process until smooth. With the machine running, slowly add the olive oil until creamy and smooth.
If your kids are allergic to peanut butter, then sub it for sunflower or soynut butter
Tomato Sauce - Marinara
Makes 4 cups
1/4 cup olive oil
1 ea onion, finely chopped
4 cloves garlic chopped
3 Tbsp fresh thyme, chopped or 1 tablespoon dried
1 cup carrots, shredded
2 cans (28 oz) tomatoes, diced
to taste salt and pepper
In a saucepan, heat the olive oil over medium heat. Add the onions & garlic & cook until soft and light golden brown, 8-10 minutes. Add the thyme and carrot and cook for 5 minutes or until the carrot is soft. Add the tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. Give the sauce a whirl in the blender to make it smooth and kid-friendly.
Chocolate balsamic vinaigrette
3 Tbsp semi sweet chocolate
1/2 cup balsamic vinegar (good quality)
1 cup light olive oil
1 tsp orange zest
to taste salt & pepper
Add the chocolate, balsamic, zest, salt and pepper and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
Dry rub
2 Tbsp sea salt
2 Tbsp ground chili powder
1 Tbsp brown sugar
1 Tbsp ground cumin
1 Tbsp granulated garlic
To make the dry rub, stir together all the spices and store in a sealable plastic bag for up to 1 month.
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