My Mom’s Hummus Recipie

I was visiting my Mom recently and she gave me this recipe I’ve not had time to make it yet but thought I would share it, it sounds soooo good.

1 can chick peas

1 bunch parsley

12 walnuts shelled

1/2 grapefruit (or more if the grapefruit is stiff)

some crushed garlic, add rosemary, tarragon to 3 tbs of grapeseed oil. Heat the spice on low in the microwave.

Use a blender to mix everything together.

You can also add avacado or mango to the chickpeas and parsley as well.

Doesn’t that sound yummi?

Harvest Soup

Serves 5

2 large potatoes

1 turnip

1 onion

2 large carrots

1 cube of frozen basil (I’m sure a tsp of fresh would taste better)

1 C cream

3 C water

1 vegetable bullion cube

salt to taste

Cut and cube potatoes, turnip, carrots and onion. In a large frying pan fry carrots and turnips in about 1/8 C of vegetable oil over med- med/high heat. Let them brown a bit then let them soften you will want to cover them up so that the steam can help soften them faster. When they are tender you can add the potatoes and onion. Keep stirring while the mixture is cooking.

Place the vegetable bullion in two cups of boiling water and let it dissolve add to the mixture. Add basil, salt to taste, cover mixture and let it cook over a medium heat for about 30 mins check every 10 mins and stir. Add the rest of the water and stir.

Add the 1 C cream stir in slowly once it is in if it needs to thicken you can sieve and add a tbsp of flour to thicken the soup.

Let the soup cook on low heat for about 10-15 mins and then it should be ready to serve.

Crock-Pot Potato Curry

DH and I went out for lunch on Valentines Day to an Indian place and that’s what inspired tonight’s meal especially the curried potato dish.

Tonight’s Menu

Potato Curry
Chipatis with veggie butter
Cucumber Salad.

I used red & gold nugget potatoes and put them in the crock-pot with one orange pepper, all of that was med chopped. With that I added three cups of water and a vegetable bullion cube.

In a sauce pan with oil I put two tbs of curry paste, one tsp of coriander seeds and four chopped up tomatoes. I cooked that down till it was mushy and added that to the crock-pot.

Then I made these awesome chipati’s (recipe). For the chipati’s I made veggie butter. I didn’t actually use butter though I used Becel. I used half Becel, half tomato paste, 1/8 tsp of crushed garlic and two tbs of finely chopped fresh parsley. I’m telling you this butter on chipatis is to die for. It’s also is awesome on brown rice with a bit of cyan-pepper . *drewls*

We also had a cucumber salad. I poured a little balsamic vinegar over some thinly sliced cucumber and then put maybe 3/4 C of organic yogurt on top and mixed them together.

I thought curried potatoes turned out ok, I think I could of added a bit more curry paste to it, and maybe some salt. The chipatis and veggie butter was good, the kids like that best, they would not even try the potatoes. The cucumber salad was also very nice and refreshing with the heavier potato meal we had.

It was fun messing around in the kitchen.