This recipe from Giada di Laurentiis is a great way to try making your own hummus. The original recipe is quite mild, but for additional flavors try adding cumin, red chili flakes, lemon zest or tahini along with some chopped red peppers. You could even roast your red peppers and use them as well.
INGREDIENTS
1 ½ pounds of eggplant trimmed, peeled and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices
DIRECTIONS
Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. (If you want to add additional ingredients do so at this point) With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
Place the hummus in a dipping bowl and serve with the cucumber slices or pita chips. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-08-12 20:58:472013-08-12 20:58:47White Bean and Roasted Eggplant Hummus
Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Yummly suggests serving these as a snack, appetizer or side dish. They are healthy and low in calories and fat!
INGREDIENTS
10 oz. eggplant
1 tsp. olive oil
1/2 tsp. kosher salt (and fresh cracked pepper)
1/2 cup breadcrumbs (Italian Seasoned)
2 tbsps. parmesan cheese
1 large egg white
Cooking spray
1 cup marinara sauce or plum tomato sauce (for dipping)
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off and peel eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Flip over and bake an additional 5 minutes, or until golden. Serve hot.
Not many chefs know the grill better than Bobby Flay, and this grilled corn recipe is a winner! This grilled corn is great on its own, but we’ve also included two fun butter recipes if you want to take your corn to the next level
INGREDIENTS
4-8 ears corn
Kosher salt
BBQ Butter and Herb Butter, recipes follow
DIRECTIONS
Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter (optional) Spread over the corn while hot.
BBQ Butter:
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Heat the oil in a medium sauté pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
Herb Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper
Combine in a food processor and process until smooth
White Bean and Roasted Eggplant Hummus
White Bean and Roasted Eggplant Hummus
This recipe from Giada di Laurentiis is a great way to try making your own hummus. The original recipe is quite mild, but for additional flavors try adding cumin, red chili flakes, lemon zest or tahini along with some chopped red peppers. You could even roast your red peppers and use them as well.
INGREDIENTS
DIRECTIONS
Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. (If you want to add additional ingredients do so at this point) With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
Place the hummus in a dipping bowl and serve with the cucumber slices or pita chips. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
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Baked Eggplant Sticks
Baked Eggplant Sticks
Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Yummly suggests serving these as a snack, appetizer or side dish. They are healthy and low in calories and fat!
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off and peel eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Flip over and bake an additional 5 minutes, or until golden. Serve hot.
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Perfectly Grilled Corn
Perfectly Grilled Corn
Not many chefs know the grill better than Bobby Flay, and this grilled corn recipe is a winner! This grilled corn is great on its own, but we’ve also included two fun butter recipes if you want to take your corn to the next level
INGREDIENTS
DIRECTIONS
Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter (optional) Spread over the corn while hot.
BBQ Butter:
Heat the oil in a medium sauté pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
Herb Butter:
Combine in a food processor and process until smooth
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