Grace and Ben

I got this recipe from allrecipes.com
They were more like a candy than a cookie. I usually like macaroons but I probably won’t ever make these again. They were too sweet and took too long to bake. However, they make for a pretty picture.

Here is a recipe I took from “Everyday Greens” by Annie Somerville. I noticed that I used a lot of vegetable stock recently that was purchased from the store. I decided to make my own and freeze it for the next time a recipe calls for veggie stock. See also my slide show.
Ingredients:
1 onion sliced
2 leek tops, chopped and washed
3 celery ribs, sliced
3 carrots, sliced (no need to peel)
1 large potato, sliced (I peeled this)
6 garlic cloves, smashed with flat side of knife, skins left on
1 tsp salt
1/2 tsp peppercorns
6 parsley sprigs
4 thyme sprigs
1 bay leaf
10 cups cold water

Directions:
Combine all ingredients in stockpot and bring to a boil. Lower the heat and simmer, uncovered for 45 min, stirring as needed. Pour stock through strainer (I used a colander as I didn’t have a strainer), pressing as much liquid from the veggies as possible. Then discard the veggies (I tried to reuse them for a second batch of stock. I’ll let you know if this works).

I made hummus from chickpeas for the first time tonight. It tasted SOOOO good and it was very very easy. I don’t know why I never attempted this dish before. It’s very healthy and full of protein and fiber. Here is the original recipe but I am listing it again below.

3.5 cups of cooked chickpeas (I boiled 1.5 cups of dried chickpeas for 2 hours in enough water to cover the peas + 1 inch)

1/2 cup water

1/4 cup tahini (sesame seed paste–cost $8 for a bottle (5 servings?) at Eddie’s, tastes like peanut butter, but sesame butter)

juice from 1 lemon

2 tablespoons of olive oil

2 cloves of garlic, crushed

3/4 tsp salt

1/4 tsp pepper

In the food processor, I put my cooked chickpeas and pulsed about 5 times until they were coarsely chopped. Then I added all the other ingredient and blended until smooth. I had to use a rubber spatula to scrape down the sides a few times and ended up licked a lot off my finger and the spatula. YUM!!! The Cooking Light recipe recommends putting the hummus in the fridge overnight and then bringing it to room temperature for 30 min before eating the next day. It sure tasted good straight out of the food processor so I’m excited to find out what it tastes like after marinating overnight.