How to Make Hummus

You'll score BIG time with this make-it-your-way homemade hummus. It's very quick to whip up (15 minutes), and the variations are endless!!
(makes 14 servings)

1 15 oz. can garbanzo beans (chickpeas) drained and rinsed well*
1/4 cup tahini (sesame seed paste)
1/4 cup freshly squeezed* lemon juice
1 clove garlic, minced
1/2 t. kosher* salt
1/4 t. paprika (I would used smoked paprika*)
1 T. snipped fresh flat-leaf* parsley
2-3 t. EVOO (optional)
2 t. toasted pine nuts (optional)

In a blender or food processor combine first 7 ingredients through paprika. Cover and blend or process until smooth, stopping to scrape container as needed. If desired, add stir-ins (1/4 cup sliced green onions, 1/4 cup crumbled feta cheese, 1/3 cup chopped pitted ripe olives or Kalamatas, 1/3 cup chopped roasted red sweet pepper, 2-3 chopped chipotle peppers in adobo sauce, 1 T. snipped fresh dill, or 1/4 cup basil pesto). Spoon hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and sprinkle with pine nuts. Serve with pita wedges, tortilla chips, and/or veggie dippers (crudité).

"It's not that we have more patience as we grow older, it's just that we're too tired to care about all the pointless drama."

I get to go to Rose Hill Presbyterian Church today to worship and thank God for all my Blessings corporately. And, sing in our Choir - YAY!!

Love,

MM

Cocoa-Cream Roulade

This is a "grown-up take on the Ho Hos we loved as kids. This cake roll is so delicious, no one will suspect it's low-sugar, low-fat, and gluten-free!" How 'bout them apples??!!
(serves 10)

9 large eggs, separated
3/4 cup granulated sugar
3 T. Dutch cocoa powder, sifted
2 t. good* vanilla extract, divided
1&1/2 cups heavy cream
2 T. sour cream or you can use "light"*
1/4 cup powdered sugar
3 T. semisweet chocolate chips
1&1/2 t. coconut oil
Dark chocolate curls, for garnish

Heat oven to 350. Line and grease a 12x18" rimmed baking pan with parchment paper. Using a mixer on high speed, beat egg yolks and granulated sugar 5 mins. or until pale yellow and a ribbon forms when beater is lifted. Reduce mixer speed to low; stir in cocoa. In a clean bowl with clean beaters, beat egg whites and 1 t. vanilla on med. speed 4 mins. or until drooping peaks form. Stir 1/3 egg whites into cocoa and yolk mixture; gently fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15-20 mins. or until done. Place pan on cooling rack. Let cool. Flip cake onto parchment paper.; peel off paper lining. Using an electric mixer on med. speed, beat together heavy cream, sour cream, powdered sugar, and remaining vanilla 3 mins. or until slightly firm peaks form. Spread cream mixture over cake. Starting at the short end, use parchment paper to lift the cake as you roll tightly into a log. Place log, seam side down, on a serving platter; cover with plastic wrap. Chill until ready to garnish. Dust rolled cake with additional cocoa powder, if desired. In heatproof bowl, microwave chocolate chips and coconut oil 1 min. or until chocolate is smooth. Drizzle chocolate mixture over cake. Garnish with dark chocolate curls, if desired.

"Prayer is the bridge between panic and peace."

Have FUN today!!!

Love,

Machete Milletti

Grapefruit, Avocado, and Prosciutto Breakfast Salad

This is a very pretty salad composed of heart-healthy fats that will keep you full for a long time.
(serves 1)

1 small ruby red grapefruit
3/4 t. toasted* sesame oil
1/8 t. freshly ground black pepper
Dash of kosher salt
1 cup microgreens, baby arugula, or torn lettuce
1/2 ripe peeled avocado
1 very thin slice prosciutto

Peel grapefruit; cut sections over a med. bowl. Squeeze membranes to extract about 1 T. juice. Set aside. Add oil, pepper, and salt to juice, stirring with a whisk. Add greens; toss to coat. Arrange greens on a plate; top with grapefruit sections, avocado, and prosciutto.

"You see, the truth so many people seem to miss is that happiness doesn't start with a relationship, a job, or a college degree. It starts with your thoughts, and what you tell yourself everyday."

Happy Friday, Friends!!!!

Love,

MM

Artic Char with Warm Olive and Lemon Dressing

"Artic char is a close cousin to salmon and trout. It has a pinkish orange flesh, but is slightly milder and more delicate. If you can't find it, substitute salmon."
(serves 4)

1 lemon
1/2 cup green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. EVOO
4 artic char or salmon fillets, skin on, 1/2-3/4" thick (5 oz. each)
1/2 cup loosely packed Italian flat-leaf* parsley leaves, coarsely chopped
Kosher salt
Freshly* ground pepper

For Warm Olive and Lemon Dressing: Zest and juice lemon. In a small saucepan combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 mins., stirring occasionally (do not simmer). Remove from heat. Preheat broiler. Season fish with S&P. Rub both sides with remaining 1 T. oil. Place skin sides down in a baking pan. Broil 7 mins. or until fish flakes easily with a fork. Just before serving, stir parsley into the dressing; spoon over fish.

"Know yourself best, and surround yourself with the rest."

Have FUN out there today!!! And, try to stay DRY.

Love,

MM

Perogies

Man, oh MAN, I LOVE Perogies = YUMOLA!!!
(makes 65-70)

Dough:
4 cups all-purpose flour
1 t. veg.* oil
1&1/2 cups warm water
1 t. sea* salt
1 egg

Filling:
Mashed potatoes from 8-10 russets*
Bacon bits
Green onions, chopped
Grated sharp* cheddar
Kosher* salt and freshly* ground pepper

To make the dough: Mix flour and salt in a large bowl, then all the rest of the ingredients. Knead dough until you have a smooth elastic consistency and dough no longer sticks to counter. Lightly oil a bowl and place dough inside. Cover with a cloth or plastic wrap and set aside for 1 hour.

For the filling: After potatoes are mashed, add rest of the ingredients to desired taste. Season with S&P*. Mix until the cheese is well blended.

Perogi Preparation: Cut dough ball into 4 pieces. Taking one piece at a time, roll out as you would for pie dough on a lightly floured surface. Dough will be elastic and spring back, but keep rolling, adding flour as needed. Cut dough into strips and place tablespoons of filling evenly spaced in the middle of each strip. Fold dough over filling and crimp closed with a fork or your fingers. Cut between each covered mound and crimp closed. Follow this procedure with each piece of dough. Place Perogies on floured cookie sheet and place in freezer bag when frozen, for cooking later.

Cooking instructions: Place frozen Perogies in boiling water and boil until they float. Remove and sauté in Kerrygold* butter until lightly crisp and golden*. Serve plain or with a dollop of sour cream. Perogies can be cooked fresh as well. This recipe is Russian and Ukranian in origin. Fillings can also be made with plain mashed potatoes, cottage cheese, or sauerkraut.

"Your mind will always believe everything you tell it. Feet it Faith. Feed it Truth. Feed it with love."

Have FUN today!!!

Love,

MM

Guacamole Bites

How's this for easy and delish - golden flaky pastry cups filled with guacamole and chunky salsa? That's all it takes to make an impressive "amuse bouche" that is full of fresh flavor!
(serves 12)

3/4 cup guacamole (already prepared, or make your own*)
1 package (9.5 oz.) Puff Pastry cups, prepared according to directions
2 T. chunky medium hot salsa

Spoon about a t. of guacamole into each pastry cup. Top each with 1/4 t. salsa.

"Be soft - do not let the world make you hard. Do not let the pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place."

Have FUN today!! Share your smiles.

Love,

Machete Milletti

Spaghetti and Meatball Nests

I like the idea of nests (and eating them!!). Saw this one in the paper yesterday, and wanted to pass it along.
(makes 12)

3 large egg whites
8 oz. cooked spaghetti
2 cups marinara sauce
1 cup shredded mozzarella
12 precooked meatballs
1 T. chopped fresh basil

Whisk egg whites in a med. bowl. Add the spaghetti, 1&1/2 cup marinara sauce, and 3/4 cup of the cheese; mix well. Divide evenly among 12 generously greased muffin cups, pressing mixture up sides to form nests. Bake 12 mins. at 400 or until bubbly. Place 1 meatball in each nest; top with more sauce, and more cheese. Bake 3-5 mins. more or until cheese is melted. Transfer nests to plates. Sprinkle evenly with basil. I would serve dilled green beans* with this, and a warm loaf of garlic bread.*

"Appreciate good people. They are hard to come by."

Have FUN today!!!

Love,

MM