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MINDLESS EATING
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<blockquote data-quote="Marguerite" data-source="post: 12213" data-attributes="member: 1991"><p>OK, recipes.</p><p></p><p>Hommous</p><p>1 300g can (approx 1 cup) of chickpeas (garbanzo beans), rinsed and drained </p><p>2 3 teaspoons tahini (be generous)</p><p>23 tablespoons fresh lemon juice (go easy - add a little more to taste afterwards)</p><p>2 small cloves of garlic </p><p>2 teaspoons tamari or other soy sauce </p><p>sprig parsley</p><p>cumin (three quarters to 1 tsp)</p><p>paprika or sumac</p><p>half cup of water </p><p>1. Place the chick peas and garlic in a food processor and process until fairly finely ground </p><p>2. Add the tahini, lemon juice, cumin and soy sauce. </p><p>3. Start the food processor again and slowly add the water while the machine is running </p><p>4. Keep processing until the hommous is smooth and creamy, adding more water if necessary to get a smooth, easily spreadable consistency. </p><p></p><p>Sprinkle on paprika or sumac (preferred).</p><p></p><p>* * * * * * *</p><p>Things to do with yogurt - make Labda (or yogurt cheese). Add whatever flavouring you choose - paprika, chili, chopped fresh herbs, garlic.</p><p></p><p>1. Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out. </p><p> </p><p> 2. Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well. </p><p> </p><p> 3. Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1and a half inches thick. Refrigerate until ready to serve. </p><p> </p><p> 4. Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.</p><p></p><p>* * * * *</p><p>TZAZIKI - cucumber and yogurt dip</p><p>INGREDIENTS: </p><p>500 ml plain yogurt</p><p>2 medium lebanese cucumbers (finely chopped)</p><p>1 teaspoon salt</p><p>4 cloves of garlic, crushed</p><p>1-2 teaspoon chopped fresh dill (optional, but nice) - I add some finely shredded mint as well.</p><p>dash of vinegar, optional</p><p></p><p>Mix it all together, then leave in fridge for a few hours before serving. If kept in fridge, will last for weeks. Serve on chunks of crusty white bread. </p><p></p><p></p><p>And yes, with both labda and tzaziki you can use a low-fat yogurt. But frankly, the fat content of yogurt is low enough anyway. You need something there to keep the glycaemic index low. And tzaziki is MUCH nicer made fresh - the bought stiff is never as good because the cucumber goes watery, or it's been done in a blender which REALLY makes it awful and watery. (Or they've not used continental cucmbers).</p><p></p><p>Somewhere I have a tomato and red pepper salsa I invented. I'm still getting it right but it's got lots of fresh basil and some finely shredded red onion in there as well - a pinch of sugar and a splash of balsamic vinegar. When you use really ripe, home-grown tomatoes it's fabulous.</p><p>Enjoy! Basically, if you've got to munch on something, munch on this.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 12213, member: 1991"] OK, recipes. Hommous 1 300g can (approx 1 cup) of chickpeas (garbanzo beans), rinsed and drained 2 3 teaspoons tahini (be generous) 23 tablespoons fresh lemon juice (go easy - add a little more to taste afterwards) 2 small cloves of garlic 2 teaspoons tamari or other soy sauce sprig parsley cumin (three quarters to 1 tsp) paprika or sumac half cup of water 1. Place the chick peas and garlic in a food processor and process until fairly finely ground 2. Add the tahini, lemon juice, cumin and soy sauce. 3. Start the food processor again and slowly add the water while the machine is running 4. Keep processing until the hommous is smooth and creamy, adding more water if necessary to get a smooth, easily spreadable consistency. Sprinkle on paprika or sumac (preferred). * * * * * * * Things to do with yogurt - make Labda (or yogurt cheese). Add whatever flavouring you choose - paprika, chili, chopped fresh herbs, garlic. 1. Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out. 2. Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well. 3. Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1and a half inches thick. Refrigerate until ready to serve. 4. Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices. * * * * * TZAZIKI - cucumber and yogurt dip INGREDIENTS: 500 ml plain yogurt 2 medium lebanese cucumbers (finely chopped) 1 teaspoon salt 4 cloves of garlic, crushed 1-2 teaspoon chopped fresh dill (optional, but nice) - I add some finely shredded mint as well. dash of vinegar, optional Mix it all together, then leave in fridge for a few hours before serving. If kept in fridge, will last for weeks. Serve on chunks of crusty white bread. And yes, with both labda and tzaziki you can use a low-fat yogurt. But frankly, the fat content of yogurt is low enough anyway. You need something there to keep the glycaemic index low. And tzaziki is MUCH nicer made fresh - the bought stiff is never as good because the cucumber goes watery, or it's been done in a blender which REALLY makes it awful and watery. (Or they've not used continental cucmbers). Somewhere I have a tomato and red pepper salsa I invented. I'm still getting it right but it's got lots of fresh basil and some finely shredded red onion in there as well - a pinch of sugar and a splash of balsamic vinegar. When you use really ripe, home-grown tomatoes it's fabulous. Enjoy! Basically, if you've got to munch on something, munch on this. Marg [/QUOTE]
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