Greek Hummus Platter

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IMG_20171231_164402.jpg This is a great appetizer for a party, snack or meal!

Roasted Garlic Hummus

  • 1,  15 oz. can of garbanzo beans, drained
  • 2 cloves roasted garlic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon salt
  • 1-2 tablespoons olive oil

Place all ingredients in food processor and mix until desired smoothness is achieved. I taste and see if the garlic and lemon are flavorful enough for me and add more if desired.

If you use fresh garlic, add less unless you’re a serious garlic lover. Adjust the recipe to your palette.

Alternate: Use your favorite store-bought hummus!

Toppings

  • cherry tomatoes, varied colors, halved
  • thinly sliced basil
  • sliced kalamata olives
  • feta cheese
  • sliced cucumber, (I used an English Cucumber)

Serve with:

more sliced vegetables, pita bread, pita chips, or other chips ( My husband likes “Food Should Taste Good” Multigrain Chips, while I love my Iraqi friend’s fresh Khobz)

food should taste good chips

 

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Sushi Night

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It’s becoming a holiday tradition to get together with all the sushi making ingredients and equipment and make sushi rolls together.
What do you need?

Supplies for 10 adults

This is the rice cooker I use. Sushi Mat Chopsticks

Ingredients for Rice

  • 8 cups Short Grain Japanese rice
  • 8 1/2 C water
  • 1 cup Rice Vinegar.
  • 1/2 cup Sugar
  • 1/2 cup  Mirin (a Japanese Rice Wine)
  • 1 tablespoon salt

Directions for Rice

  • wash rice 3 times
  • cook rice in rice cooker with water
  • mix remaining ingredients and set aside
  • When rice is completely cooks, place in wood or glass bowl and turn gently to cool. While mixing add the Rice Vinegar mix in slowly. Continue to turn until the mixture becomes very sticky and cooled.

I tried both the medium grain rice on the left and the short grain on the right, and both are sticky. In previous years I used Calrose rice.

Ingredients:

  • 30 Nori papers
  • 1/2 pound Ahi Tuna
  • 1/2 pound Salmon
  • Imitation crab sticks
  • English cucumber, carrot, avocado, green onion, peppers, both sweet and hot

How did we learn to make the rolls? I’m not going to reinvent the wheel by explaining it, but I have 2 favorite teachers on YouTube that I’ll attach links to here. The first is from makesushi.com, where there are many photos. The link below is a beginner’s demonstration video. He teaches a lot of hints so make sushi making easier.

https://www.youtube.com/watch?v=hfNhqawvSr8

and Hiroyuki Terada’s Dragon roll

https://www.youtube.com/watch?v=ENp0r0y78AQ

FDA Regulations for Raw Fish

Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites.


https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf