From the kitchen…

Nice job Ro-ro.  You’re quite the writer.

I wanted to contribute a recipe which I thought was going to be totally awesome and turned out to just be very good, but interesting enough to share.  This is from a cookbook by Nigella Lawson.  I heard it on the radio and copied it from

Watermelon, Feta, Black Olive salad (submitted by Joe Antinori)
about 3 pounds of ripe watermelon, chunked
7 to 9 ounces of feta cheese, chunked
4 to 8 ounces of black olives
small red onion
2 to 4 limes, juiced
half a bunch of flat leaf parsley
small bunch of fresh mint, chopped
4 T EVOO  Fresh ground black pepper.
Soak the sliced onion in the lime juice for a few minutes.  Tear the parsley into sprigs rather than chopping.  Combine all ingredients with your hands gently.

I loved it, Jodi liked it.  Kids weren’t into the feta.  Worth a try.

My Favorite Betsy’s Muffins (submitted by Marilyn)
Prepare 12 cup muffin tin, grease it and line with paper cups, preheat oven while you
mix the batter because it goes fast, it’s simple.
Set aside a cup of berries – blueberries or raspberries, even dried berries are good.
(actually, I was thinking of trying cherries.  Somebody should, and report back)
½ c oatmeal
½ c orange juice
Mix the oatmeal and orange juice together in a bowl and set aside
1½ cups flour (can mix in some whole wheat for added fiber)
½  c sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
Mix the dry ingredients
1 egg
½ cup oil
Mix the egg and oil into the dry ingredients – add in the oatmeal and orange juice mixture.
Blend – do not overmix!
Blend in the berries.  By spoonfuls, fill the muffin cups.  Sprinkle cinnamon sugar on top and bake.  When they are browned and the middle tests done (toothpick comes out clean), take them out and cool on a rack.  These are very good and delicious muffins.
The credit goes to my sister Betsy.

Hummus (submitted by Marilyn)
Born in the Mediterranean, hummus has become one of the world’s best loved dips. Creamy, garlicky and dairy-free, it’s the classic that’s ready in a snap, when you make it with Goya Chick Peas. Serve with pita bread or your favorite raw vegetable.
1 can (15.5 oz.) Goya Chick Peas, drained and rinsed
2 tbsp. Goya Olive Oil
2 tbsp. lemon juice
2 tsp. Goya Minced Garlic or 4 cloves garlic, minced
2 tbsp. tahini paste
1/4 tsp. ground cumin (optional)
3 tbsp. water
1 tbsp. chopped parsley
Salt and pepper to taste
1. In a food processor or blender, combine chick peas, oil, lemon juice, garlic, tahini paste, cumin and water. Process until the mixture is a creamy puree, adding additional tablespoons of water if needed. Stir in parsley. Add salt and pepper to taste.
Makes 2-1/4 cups

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