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  #11  
Old 03-26-2007, 10:16 PM
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ToscasMom ToscasMom is offline
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I love hummus. I make it with tahini though.
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  #12  
Old 03-26-2007, 10:52 PM
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OOO I have a great one...

Velveeta Chip Dip

1 brick Velveeta Cheese
1lbs ground beef
1 large can black olives - quartered (or you can buy a couple cans of sliced olives but they are smaller cans)
2 cans rotell tomatoes (mild, original or hot depending on how spicy you want it)
sliced mushrooms (optional)

Brown hamburger and set aside
cut velveeta into bite size cubes
in a large baking dish l(like 8x8 square and 6 inches deep) put cubed velveeta and rotell tommatos

when cheese starts melting a bit add hamburger and other ingredients and stir constantly untill cheese is melted.

Serve with Tostito chips or eat it plain (I like it plain)

I love this stuff!
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  #13  
Old 03-27-2007, 10:55 AM
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Saje ....have a plate of your greens with whatever appeals to you on top . Quickly brown ( hot in butter ) thin slices of chicken breasts or lean beef. Put on greens and add a little water or wine to your pan for juice. Drizzle over your dinner .
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  #14  
Old 03-27-2007, 02:33 PM
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Wow this is like our very own 30 minute meals, which I am addicted to and watch pretty much every day.

By the way what is tahini?
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  #15  
Old 03-27-2007, 03:46 PM
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Tahini is a paste made from ground sesame seeds. It comes in a jar.
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  #16  
Old 03-27-2007, 04:04 PM
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i use tahini in my hummus as well.

lets see, leafy greens recipe...

this is a random asian way to cook up greens and goes well with a nice meat dish and rice:


1 pile of leafy greens [spinach, mustard greens, bok choy, whatever]
a couple cloves of garlic, cut up the way you like it
a fat source [olive oil, bacon fat, whatever]
broth [veggie, chicken, fish, beef, whatever - i use water with a bit of stock powder]
pan [wok, saucepan, something with a lid]

heat up pan over med-med/high heat, add fat, heat up fat, add the garlic, lightly toss and stir until fragrant. start adding the greens, stirring as you go. as the greens wilt, continue adding greens and stir frying until all greens are wilted. pour in enough broth to cover and bring to simmer. leave to simmer gently until done. time depends on greens. some are done as soon as the broth is heated, some take longer.

serve with a bowl of rice and a meat dish of choice.

edit: the way i eat it is i pour the greens into a dish, bring the meat dish to the table, and get myself a bowl of rice. i then use chopsticks to get pieces of greens and meat to add to the rice as i go.
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  #17  
Old 03-27-2007, 04:59 PM
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Ok since greens are popular here, I am going to give you a Southern Italian greens recipe, from my family vault-2 ways. These recipes constitute a meal and require a loaf of crusty Italian bread and red wine. Some people like to pre boil the escarole for extreme tenderness first. It's up to you.

Recipe 1:
2 cups Yukon Gold potatoes cut in 1” cubes
1/4 t. crushed red pepper
½ t. dried parsley
8oz. chicken broth
½ t. ea. Onion & garlic powder
4 oz. thinly sliced hard salami
½ t. paprika ½ cup bread crumbs
1/2 chopped Vidalia onion
½ cup Romano cheese
6 minced garlic cloves freshly chopped parsley
2 heads escarole 1/2 cup olive oil

1. Potatoes: Toss in bag with ¼ cup olive oil, dried parsley, garlic and onion powder and paprika. Roast for ½ hour at 350. Set aside.
2. Greens: Sauté garlic and onion in 1 T olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red pepper and potatoes. Simmer till stock reduced (about 45 min).
3. Combine bread crumbs with 2 T oil. Toast until brown. Mix half with greens
4. Add Romano cheese and place in greased baking pan.
5. Top with remaining half of crumbs and bake in oven at 350 for 15 min.
7. Garnish with parsley

Recipe 2:

8 minced garlic cloves
1 chopped onion
1/4 cup olive oil
3 ¿ lbs chopped escarole
1 1/2-2 cans chickn broth
Parmesan cheese
bread crumbs
1/4 lb. salami, sliced
5 cherry peppers
small pieces of oven browned potatoes

Saute garlic and onion in olive oil
Add chopped escarole and cook through
Add chicken broth, Parmesan cheese, bread crumbs, salami, cherry peppers.
Toss with potatoes
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  #18  
Old 03-27-2007, 05:01 PM
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Default Ahh, that sounds good

That is the way I had it in the Jordan when I was there. I will have to look for it around here.

Here is another one for you

5 spice pan seared tuna

Mix up a blend of:
cayenne pepper
cinnamon
pepper
salt
red chili flakes

That is just what I use you can use whatever you like. The tuna is easy you just get it at the grocery store. Most of the tuna steaks that you find in the store these days are sashimi grade. Just coat and then sear in a hot, hot pan. Just make sure you let the tua defrost all the way, well that is if you don't want frozen tuna. Personally I do not mind.
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  #19  
Old 03-27-2007, 05:03 PM
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Oh now that tuna looks good to me.
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  #20  
Old 03-27-2007, 05:14 PM
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Ok Saje, here's a great warm spinach salad for you, with chicken breasts and balsamic. Adjust if you only want to use half or 1/4. It calls for a POUND of bacon. Ignore it, six slices do just fine per pound of spinach but you do need the bacon for a special flavoring.

Spinach Salad:
1 pound center cut bacon, chopped into 1-inch pieces
1 pound fresh spinach leaves, trimmed and cleaned
4 skinless chicken breast halves
8 large stuffer mushrooms, thinly sliced
8 radishes, thinly sliced (I leave these out, I hate radishes)
4 scallions, thinly sliced (don't substitute onions, it's not the same really)

Dressing:
2/3 cup extra-virgin olive oil, plus 1 tablespoon
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar

Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.

Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.

In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.

Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with sliced chicken cutlet pieces.
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