Sour Cream & Onion Hummus

When I think Middle Eastern cuisine, I think:  marinated meats, fresh dolmades, and smooth garlicky hummus. Hummus always seemed like such a delicacy to me, this is why I was surprised at how simple it was to create this amazing spread in a matter of minutes.  I recently purchased a brand spankin’ new food processor and have been using it to process just about everything. My most current feat was a Sour Cream & Onion Hummus. I am always searching for new healthy food ideas and I find this to be a very versatile snack option. You can use it as a dip with fresh veggies and crackers, or as a spread on wheat bread. The great part is, you can deviate from the recipe and add spices or roasted peppers and garlic to your mix. Homemade Hummus is also extremely high in vitamin C, iron, fiber and protein without any hidden manufactured fatty ingredients. It’s time we recognize this spread/dip for what it has to offer, without sacrificing on flavor!

Xo Dom Appetit!

Sour Cream & Onion Hummus

Adapted from: The Food Network Magazine

Prep Time: 10 mins

Tools Needed: food processor, measuring cups and spoons,

Ingredients:

3 cups of canned chickpeas, drained and rinsed, ½ cup of liquid reserved
2-3 cloves of garlic
¼ cup tahini
¼ cup fresh lemon juice
1 ½ teaspoons dried minced onion
1 ½ teaspoons onion powder
1 ½ teaspoons granulated garlic
1 teaspoon Kosher salt

Directions:

  1) Put chickpeas, chickpea liquid, garlic, tahini, lemon juice, dried onion, onion powder, granulated garlic and 1 teaspoon of salt in a food processor. Puree until smooth and creamy

Raw Lemon Coconut Squares

Last weekend I was in Toronto to celebrate my girlfriend’s bachelorette party and passed by the cutest little cupcake shop named Prairie Girl Bakery on King St. East. They had so many diverse flavors and such a beautiful alluring presentation, that I had to pick up a dozen + 1 mini peanut butter icing and chocolate cupcake for my immediate consumption.  All this to say, that the insatiable treat digested above has led to this wonderfully health conscious dessert/snack that I am willing to share with you today.

For those of you who know her, I recently purchased Ani Phyo’s “Ani’s Raw Cooking book” as well as “Ani’s Raw Food Desserts” book. Now, don’t get me wrong, I love my heavy stews and deep fried chicken wings but, I also appreciate the art of raw cooking, especially when it comes to desserts. These squares have the all the essential elements needed in a light dessert. The sweetness from the dates and coconut, the light crunch from the almonds and cashews, and the light tang from the citron allows for a guilt free, energy boosting morning feat or midnight treat!

Xo Dom Appetit

Raw Lemon Coconut Squares

Adapted from: Ani's Raw Food Kitchen

Prep Time: 15 mins (1-2 hour to chill)

Tools Needed: 9 inch square pan, measuring spoons and cups, food processor, saran wrap

Ingredients:

1/2 cup of almonds
1/2 cup of cashews
1 1/2 cups pitted dates (semi-soft date)
1 vanilla bean (we used 1 teaspoon of vanilla)
1/4 teaspoon sea salt
Zest of 1 lemon
2 tablespoons lemon juice
1 cup dried shredded coconut

Directions:

1)      In your food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9 inch square baking pan.

2)      Add remaining ingredients and process some more until well mixed.

3)      Press into backing pan and cover with saran wrap and chill for a couple hours until firm. Cut into squares and serve. These can last for several days in the fridge.

Cajun Injected Spicy Turkey

2011’s frenzied holiday feasting has come to an end and I am genuinely grateful to all marketing gurus out there for commercializing detox/dieting New Year’s resolutions. My jeans have taken quite a beating this month, and I can’t tell you how many times I have had to shamelessly release that top button. I figure this is the perfect time to introduce this fabulous Turkey recipe that I found online.  Let me mention to you all how much I dislike turkey dinner. This is one bird that I avoid at all costs or ensure that I have a full can of cranberry sauce to smother the life out of it.

My girlfriend and I figured the best way to enjoy turkey would be by giving it a kick, differentiating it from the traditional ol’ methods. This recipe is fairly easy to anyone who is familiar with the kitchen and open minded enough to step away from the norm. It is filled with warm Caribbean flavors and not to mention a little extra bite. My favorite part about this marinade is that it is completely versatile. It would taste great on chicken and pork as well…and for those of you who spent too many hours partying during the holidays and are looking to catch some Zzzz’s, turkey is a great source of natural melatonin. So please, don’t be shy to ask for secondzzzzzzzzzzzzzz zzzzzzzz.

Xo Dom Appetit!

Cajun Injected Spicy Turkey
Taken from: The Food Network

Prep Time: 25 mins
Cook Time: 2 1/2 hours

Tools Needed: food processor, measuring cups and spoons, roasting pan, large syringe,

Ingredients:

2 tablespoons Worcestershire sauce

1/4 cup apple cider

3/4 cup honey

1 (12-ounce) bottle beer

1 tablespoon salt

1 tablespoon ground allspice

1/2 cup Creole seasoning (see below to make your own!)

1/4 teaspoon cayenne

1/2 cup olive oil

1/4 cup finely minced garlic

1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 to 2 cups chicken broth, as needed for bottom of roasting pan

Directions:

1)      Marinade: combine Worcestershire sauce, apple cider, honey, beer, salt, allspice, creole seasoning, cayenne, olive oil, and minced garlic in food processor and process until smooth (5 mins). Fill large syringe and inject turkey in breast, thigh area, wings and legs (using at least 2/3 of the seasoning)

2)      Preheat oven to 420 degrees F and line large roasting pan with aluminum foil

3)      Season turkey both inside and out with salt & pepper. Place turkey in lined pan and pour remaining marinade all over the turkey. Bake uncovered for 30 mins.    Reduce temp to 350 degrees F and add 1 cup of chicken broth to the roasting pan. Continue baking until the turkey is golden brown and thermometer inserted into deepest part of the turkey (between thigh & leg) reads 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

4)      Once Turkey is done, remove from oven and set aside for 20 mins before carving

Creole Seasoning
taken from:The Food Network

Prep Time: 5 mins

Tools Needed: measuring spoons

Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions:

1) Combine all ingredients and store in an airtight container