Here’s the hummus recipe I make at least once monthly. The name and background claim was inspired by a cookbook which made a few outrageous claims about the meals Rebecca Boone prepared on the Kentucky frontier.
Rebecca Boone s Hummus
As hummus was one of Daniel Boone s favorite foods, Rebecca made it often.
2 16-ounce cans of Bush garbanzo beans (good and inexpensive)
1/3 � cup yellow onion, chopped
2-3 cloves garlic from a good-sized bunch, finely chopped *
1 1 � lemon, juice and pulp **
2 T peanut butter (good substitute for tahini (sesame paste), which is traditional)
Black pepper, coarsely grated (optional)
* 3 cloves of garlic will give the hummus a much stronger garlic flavor.
** depending on yield or tartness, sometimes juice from 1� lemons is needed.
Simmer the canned garbanzos in their own liquor for about 20 minutes over low heat, without evaporating all the liquid. After the beans cool, put all ingredients except the pepper and the cooking liquid in a food processor, beans first. Puree to a creamy consistency, adding only as much cooking liquid as needed. Hummus is best after being refrigerated overnight. Add black pepper at serving time, if desired.
Divide regular or whole wheat pita bread into halves and lightly toast or warm. Generously line inside of the pockets with the hummus. Then stuff with shredded lettuce and chopped tomato. Sprinkle filling with a mild hot sauce (one more flavorful than hot, such as Durkee, Louisiana, or Frank s) or add chilled Ranch dressing.
Hummus makes an excellent dip and freezes well for later use.
Source of the recipe is unknown.
From the kitchen of JimInKy, 1984.
Jellybeans, I cannot wait and thanks for your attention.
Paul E. Smith
If you can wait til Sunday, I’ll post my absolutely fabulous eggplant parmesan recipe. It’s so good that even sworn meat-eaters thought that I put in meat sauce (I didn’t–I just made sure the tomato-sauce-with-a-twist had a lot of texture)!!!!
Glad to see someone in the States keying on to the fabulous Madhur Jaffrey [:D][:D][:D]
Here’s three of my favorites, courtesy of Madhur Jaffrey:
Beetroot w/ Onions
� lb raw beet (weight w/out stems & leaves)
4 Tb veg oil
1 tsp whole cumin seed
1 clove garlic, peeled and v. finely chopped
4 oz. onion, peeled and coarsely chopped
1 tsp plain flour
1/8-1/2 tsp cayenne
� lb tomatoes, peeled and v. finely chopped
1 tsp salt
� pint water
Peel beets and cut into wedges. Heat oil in a medium-sized pot over a med. flame. When hot, put in cumin seeds, let sizzle for 5 seconds, put in the garlic, stir & fry until golden, put in onion, stir & fry 2 min., put in flour & cayenne stir & fry 1 min. Add beet, tomato, water, salt, bring to a simmer, cover, turn to low and simmer 30 min., or beet is tender. Remove lid, turn up to med., and cook uncovered for about 7 min., or until the sauce has thickened slightly.
Red Lentils w/ Cabbage
7 oz. (200 gr) red split lentils, picked over, washed, drained
2 pints (1.15 l) water
� tsp gr. Turmeric
5 Tb veg oil
1 tsp whole cumin seed
2-4 cloves garlic, peeled and finely chopped
3 oz (75 g) onion, peeled and finely sliced
� lb (225 g)cored and finely shredded cabbage
1-2 fresh green hot chilies, finely sliced
1 � tsp salt
4 oz (110 g) tomatoes, peeled and finely chopped
� tsp ginger, peeled and finely grated
Put lentils and water into a heavy pot and bring to a boil. Remove any scum, add turmeric. Cover leaving lid slightly ajar, turn heat to low and simmer for 1 hr 15 min. Stir a few times during last half hour. Heat oil in 8-9 frying pan over medium heat, when hot add cumin seed and sizzle for 3-4 seconds, add garlic and as soon as it begins to brown add onion, cabbage, and chili. Stir and fry for about 10 min. unitl it begins to brown and crisp slightly, add � tsp salt, turn off heat. When lentils have cooked, add rest of salt, ginger and tomato, stir, cover & cook for another 10 min. Add cabbage mixture and any accumulated oil, stir and bring to simmer uncovered 2-3 min. until heated through.
Carrot, Peas, and Potato w/ Cumin
6 oz carrots, cut into � dice
6 oz potato, boiled, drained, cooled, cut into � dice
6 oz. onion, coarsely chopped
6 oz. shelled peas
1 gr. onion, finely sliced
3 Tb veg oil
1 � tsp whole cumin seed
2 whole dried hot red chilies
about 1 tsp salt
� tsp sugar
Heat the oil in large frying pan over med. heat, when hot put in cumin seed and sizzle 3-4 seconds, add chilies and sizzle-stir 3-4 seconds, add onion and cook 5 min. or until translucent, add carrot and peas, stir for a minute, cover, turn to low and cook for about 5 min. or until tender. Uncover and turn up slightly, add potatoes, salt, and sugar. Stir and cook another 2-3 minutes, add green onion, stir and cook for 30 seconds, remove chilies and serve.
In my youth I was an unrepentant carnivore. Gimme the Super Big Boy, the big ol’ steak, and I’m a happy camper.
I still like meat, but find that my appetite for it has diminished to the point where two really nice things have happened: (1) I find that side dishes are more appreciated by me, rather than just being go-alongs for the Main Event, and (2)I find that meat-free meals are something I enjoy more frequently. (I’m a convert to Catholicism, and I often joke that I joined the Church because I had to eat fish on five successive Fridays, and that was a PENANCE?)
I love some meals that are not, strictly speaking, meat-free because of the meat broth involved: Risotto, blackeyed peas & collard or turnip greens, French onion soup. But there are others that are entirely free of meat, fish, and poultry; I confess I especially like these at lunch, because for three years I worked with a guy who thought that EVERY meal had to include meat as its centerpiece–or ONLY piece, as he’d demonstrate when devouring a meal of sloppy joe meat in a bowl, spaghetti with meat sauce (two pounds beef to one jar sauce), and three pieces of fried chicken.
My favorite, though, is the baked potato. I have two preferred toppings. One is creamed spinach, which I like anyway. The other is from Marion Cunningham’s The Supper Book. It’s called, Idaho Sunrise. Bake a potato; cut a slice off the top and scoop out the insides. Fluff with butter and cream/milk, season with salt and pepper, and stuff back in the skin, placing the spud in a baking dish. Make a deep well in the potato flesh, and break an egg into it. Put the potato back into the oven and bake until the white is set but the yolk is not.
You can also add a layer of creamed spinach under this; I know, it was inevitable for me to try. You can add herbs, cheese, or any manner of other things to the potato pulp when mashing. I love this.
I had eggplant parmesan at a veggie restaurant on High Street in Columbus, OH just north of the Ohio State University. I do not remember the name of the place but it has been there for years. I had this during my vegan period in the mid 70’s. It was wonderful and I have never cooked eggplant before. If anyone has a recipe for this, I would appreciate it.
Paul E. Smith
I figured that that if this forum existed.it would get used—at least i hope so.[:D] I am not a vegitarian but grew up Catholic which means i was meat free for least 40 dinners a year plus about 20 of 52 Fridays where we would forgo even fish. I am going off to gather some of my Npni,s great and will return–i promise! I’ll show you my favorites if your show me yours!![:D]
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