cook(ed)book

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bombay hummus

tank-commander:

  • 1/4 cup canola oil
  • 1 inch ginger peeled and sliced
  • 1/3 cup roasted cashews
  • 1 can chickpeas (19oz)
  • 1 juice of lime
  • 2 garlic cloves
  • 1tsp salt
  • 1tsp pepper
  • 2tsp cumin
  • 2tsp coriander
  • 1/2tsp turmeric 
  • 1/2tsp cinnamon
  • 1/4tsp mint
  • 1tbsp water

simmer ginger in oil for 10mins. cram all ingredients above in food processor. pulse together until hummusly smooth. season to taste. enjoy boyyyyyyy.

Some notes:

  • This is less of a hummus and more of a Indian-esque spread.  It’s very good though!  It still works great with baby carrots, etc.
  • You could replace the cashews with diced walnuts or even tahini (tahini would make taste more peanutty/hummusy)
How to make a big-ass pot of White Chicken Chili (Potential tweaks here) Boil 2 whole, large chicken breasts (15-25 minutes).  Chop.  Empty the pot. Sautee 1 medium yellow onion in 2 T butter.  When onion is translucent, add: the chicken 2 cans canellini beans 2 cans Great Northern beans 2 cans white corn (I used frozen today. should be fine.) 2 small cans green chilis 2 chicken bullion cubes + 4 cups water salt & pepper garlic powder red pepper flakes white pepper ground cumin Don’t be afraid of the cumin. It’s the best part.  Everything that comes in cans should be rinsed and drained. Add 4 cups or enough water to just cover everything. Let everything simmer for a while.  You should probably add some more cumin. Serve with tortilla chips, monterey jack cheese, and/or cilantro.

How to make a big-ass pot of White Chicken Chili

(Potential tweaks here)

Boil 2 whole, large chicken breasts (15-25 minutes).  Chop.  Empty the pot.

Sautee 1 medium yellow onion in 2 T butter. 

When onion is translucent, add:

  • the chicken
  • 2 cans canellini beans
  • 2 cans Great Northern beans
  • 2 cans white corn (I used frozen today. should be fine.)
  • 2 small cans green chilis
  • 2 chicken bullion cubes + 4 cups water
  • salt & pepper
  • garlic powder
  • red pepper flakes
  • white pepper
  • ground cumin

Don’t be afraid of the cumin. It’s the best part.  Everything that comes in cans should be rinsed and drained. Add 4 cups or enough water to just cover everything.

Let everything simmer for a while. 

You should probably add some more cumin.

Serve with tortilla chips, monterey jack cheese, and/or cilantro.

The Best Broccoli of Your Life Ingredients: Broccoli Garlic Salt, pepper, olive oil A lemon Toasted pine nuts Freshly grated Parmesan cheese (optional) Fresh basil Method: Note: Don’t wash the broccoli, the heat will kill anything suspect.  If you must wash the broccoli, dry it THOROUGHLY. Moisture is the enemy. Preheat the oven to 425. Cut broccoli into relatively big florets.  Peel and slice a few garlic cloves.  Toss both with olive oil, salt and pepper.  Put on cookie sheet. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. When cooked take broccoli and garlic out of the oven and transfer to serving bowl. Immediately sprinkle with lemon zest, add lemon juice, add more olive oil, toasted pine nuts, and freshly grated Parmesan cheese. Finally, add julienned fresh basil.

The Best Broccoli of Your Life

Ingredients:

  • Broccoli
  • Garlic
  • Salt, pepper, olive oil
  • A lemon
  • Toasted pine nuts
  • Freshly grated Parmesan cheese (optional)
  • Fresh basil

Method:

Note: Don’t wash the broccoli, the heat will kill anything suspect.  If you must wash the broccoli, dry it THOROUGHLY. Moisture is the enemy.

  • Preheat the oven to 425.
  • Cut broccoli into relatively big florets.  Peel and slice a few garlic cloves.  Toss both with olive oil, salt and pepper.  Put on cookie sheet.
  • Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • When cooked take broccoli and garlic out of the oven and transfer to serving bowl.
  • Immediately sprinkle with lemon zest, add lemon juice, add more olive oil, toasted pine nuts, and freshly grated Parmesan cheese. Finally, add julienned fresh basil.

Hummus

1 big can chick peas (also known as garbanzo beans), drained
1 big clove garlic
lemon juice (a couple tablespoons, or to taste)
a big spoonful of tahini or peanut butter
a drizzle of sesame oil if you have no tahini
a glug or two of olive oil
a big spoonful of plain yogurt (optional; Greek-style if you have it)
a pinch of cumin is good
a big pinch of salt
a roasted red pepper is good too

Whiz all in a food processor until smooth.

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