Recipes

Demonstrating how to make a very healthy chickpea dip at home called hummus using boiled chickpeas, water, salt, garlic, oil, sesame seeds, lemon juice and red pepper. Great dip to be enjoyed with Pita bread, naan or chips. Great addition to any party menu.

GETTING READY 1) In a bowl, beat the eggs until frothy and fluffy. 3) Lightly fold in the sour cream and milk. 4) Mix in sugar, salsa, corn meal, flour, baking powder, baking soda, salt, and hot-pepper sauce. 5) Stir the sugar mixture well until combined. MAKING 6) In a bowl, mix together corn and 2 cups Monterey jack cheese, set aside. 7) In a saucepan, heat oil and sauté onions and...

Wash and soak beans overnight in water to cover. Drain beans; add chicken stock and 1/2 cup water to beans. Simmer 2 hours until tender. Saute onions and garlic in olive oil until softened. Add bell peppers; saute 2 minutes. Add this mixture to soup pot. Add remaining ingredients, except sour cream and chives, and simmer 1 1/2 to 2 hours. Remove from heat and cool slightly. Remove bay...

I love reading about polar exploration. No idea why, but I find accounts of bewhiskered Victorians tramping through the ice eating their shoes endlessly fascinating. All the more so now that I live within shouting distance of the Arctic Circle.I was reading about William Edward Parry, and how he kept his crew fit by growing mustard and cress on top of the heating pipes inside their ice bound ship, and instantly decided to give it a go. Now, I won't pretend that scurvy is a clear and present danger in Aberdeen in 2013. Hardly that. But there are days when the wind howls and the rain pelts and everything is the exact shade of slate grey, when the last thing you want is to leave the house to buy plastic wrapped pasticky vegetables. And those days can fall on May 23rd, like today.On those days it's just easier to take inspiration from a book of Polar exploration than from Elisabeth David waxing lyrical about the diet of the Mediterranean peasant.Also, it dispels that weedy hippy image you can't help associating with sprouts. Not that Polar explorers are gourmands, but weedy? No.Turns out, it's very easy to sprout stuff. Seeds just can't help themselves, they really really want to become plants. So this method works with anything, but to my taste, lentils are the best. They are quick and they are so delicious, you can't stop munching once they're out. Seriously. Forget about the health thing, these things are just plain irresistible.You need a biggish glass jar, very clean, with no lid. Fill it about a third of the way with lentils. Cover with water and let it soak eight hours or so.Now drain it well. Cover the jar with a piece of muslin . I find the ones sold in pharmacies best for this. Snap a rubber band to hold it in place.You rinse the lentils twice a day. This takes about three seconds. Simply pour water through the muslin, swirl it a bit, pour it out through the muslin, which acts like a sieve.In a couple of days you will see little curlicues. These are Polar times. I bet they sprout more quickly in warm climates. You can eat them like that, but I like to wait a bit more, until they look like tadpoles. Once they're ready, rinse and keep in the fridge, with a proper lid on. They keep for a few days like that, but I generally eat them pretty quickly. They make a perfect snack, with a little salt or soy sauce.

Mix shredded cabbage, pepper and salt; pour dressing over cabbage and mix well.

MAKING 1. In a large bowl, add all the filling ingredients and mix well. The mix will end up to be like a paste. 2. Place one bread slice and top with a layer of filling, place the second bread slice on top and again sperad another layer of filling. Cover with the third slice and cut across. If you want, you can secure the sandwich using toothpicks on corners. Follow this for rest of the bread...

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This past weekend the farmers market was full of new fresh local produce including ramp (aka wild leeks), fiddleheads, favabeans and asparagus. I had left some slots open in my meal plan this week to pick up some of the new arrivals to make a dish or two but now that there was so much selection I just could not decide what to get! In the end I decided to get a bit of everything and I was already thinking about what to use them all in on my walk home. Bibimbap is a Korean 'mixed rice' dish where vegetables and meats are served over rice and then all mixed up before eating and it seemed like a great way to enjoy all of springs bounty! Although bibimbap is normally made with rice, I like to make it with quinoa both for the extra nutritional value and because of the great texture that quinoa has. This dish is really easy to make though if you are starting from scratch rather than using leftovers it can take a bit of time to cook all of the vegetables but it is well worth it. Most of the vegetables are steamed or blanched and then optionally sauteed in a bit of oil along with the ramps. This spring bibimbap is finished with a fried egg with a runny yolks and a spicy gochujang sauce. Read the recipe »

Here's an all time classic Tasty Mayonnaise recipe exclusively for you. This is a staple in my refrigerator and i always keep it handy. This mayonnaise can turn around the way your salads and sandwiches taste. Don't give it a miss, try it for sure.

Do you want a highly appreciated baked idaho potatoes recipe? I will prepare this side dish for a get-together I am soon going to host. Stock up on bags full of potatoes as you will want to make this baked idaho potatoes a lot. Treat your family to this delicious recipe, they are going to simply adore it.