Secret Recipes and Hummus

We all have our secret recipes. Recipes that we are proud of, that we offer to bring to get togethers, and that everyone adores and coos over. After the party is over the bowl has been scraped clean and everyone is asking - nay begging- for your recipe. Naturally you are flattered that everyone has loved it so much to not only finish it all but to beg for the recipe, and you begin sharing the recipe with everyone.


Except when it is a secret recipe. When it is a secret recipe you hesitate. You know you should share the recipe, I mean, its only the right thing to do. But damn it, sometimes I feel like keeping it all for myself!I've been reflecting back on this lately, and realized I have no idea why I don't like to share. Maybe the 'share with your friends' idea that we were taught as kids didn't quite sink in all the way for me. It's odd for most recipes I would love to share, but for a few, a select few, I don't like to share.

Thousands of dollars funding my education in political science has helped me self-diagnose myself as a 'realist' who believes in 'zero-sum gain', as in they feel like only one person can win while everyone else loses. (See mom?! I AM learning =D ) However, that too is ridiculous since it makes no sense when it comes to sharing recipes for chocolate cupcakes!

So, I have concluded that I am probably insane, and like most insane people I need to rehabilitate back into normal society. To do so I have decided to start sharing my 'secret recipes' with you all, slowly but surely, so that I can get over this disease of mine.

Especially since it seems that when I share my secret recipes everyone else seems to love them as much as I do! (For example my cinnamon bun recipe is one of my 'secret recipes' and is probably in the top 3 most viewed posts in my blog of all time!)

Today I am sharing with you my 'secret' but now not so secret hummus recipe. This is amazing. THIS is how hummus is supposed to taste like. Not that icky liquidy consistency stuff you get packaged at the deli aisle of your grocery store, and the thick stuff canned down the specialty foods aisle. Hummus should have a perfect in between consistency, and a hummus snob like myself can taste the lemon, garlic, and tahini in it! I don't know what the best part about this recipe is, that it is SO easy to make, or that it produces a perfect taste/consistency each time?

Tips: Make sure to follow the recipe to a T and it should be awesome. If you are like me and are daring to experiment, make it as suggested and add extra lemon or olive oil if its a bit stiff for your taste or chickpeas to thicken it up (though its easier to thin than to thicken! so be careful! :) )

**I also prefer mine with a bit more garlic so feel free to add em as you like!

The Best Hummus You Will Ever Eat

1/4 cup tahini (sesame paste)
3 tbsp fresh lemon juice
3 tbsp olive oil
2 or 2 cloves of garlic (minced)
1/2 tsp ground cumin ( I have never had this on hand and have thus never used it...but it tastes great without so its ok if you don't use it either)
1/2 tsp salt
1/4 tsp hot sauce
1 1/2 cups of canned chick peas, drained and rinsed

Directions:

1. Combine all ingredients in a food processor and puree. Place in bowl, sprinkle with paprika, and serve with pita wedges and chopped veggies.



So tell me foodies, what is YOUR secret recipe? Do you love to share? Or are you more like me? ;)

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Garlic Spinach

Sorry bout being a little quiet the past few days! What with being sick and falling behind with everything, I haven't had much time to update this blog. (I also managed to finish that Thomas Hobbes essay! MAN that guy needs to think his thoughts straight and not be such a pessimist! )

Also, thanks for the opinions and well wishes from my last post :) Seems like ginger has some magical qualities I should try next time?

So, this is just going to be a quick update seeing as I don't have much time - I'm typing this up in my Criminal Law class...I know, I know, I'm a wonderful student aren't I?

I made some spinach last week, a semi-regular staple in our house. I love mine with a few scoops of cold creamy plain yogurt...mmm..... how bout you guys? How do YOU like your spinach? :)



Garlic Spinach Recipe:

* 16 oz of Fresh Spinach (I used 2 of these prepackaged packets)
* 1/4 cup of olive oil
* 1 tbsp of butter
* 1 tsp of lemon juice
* 4-6 cloves of garlic, crushed and diced finely (depends on how garlicy you want it)

Instructions:

1. Pour olive oil and butter into a big pan and allow to warm up and melt. Add the garlic and fry until just slightly browned- make sure you don't burn it!
***make sure you use a big pan! The spinach takes up a LOT of space before it gets cooked! I had to switch pans!

2. Wash spinach well and toss it into the pan, and stir to avoid any burning.
** I found that adding one packet at a time worked best since it takes a lot of space when uncooked!

3. Pour some lemon juice on top and you are done!

** you could try and sprinkle some cheese on there if you'd like too! :)

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Salmon...mmm.....

Why hello, hello! Well I know I was supposed to update earlier with pics from my fabulous cake, and of the party and all, but alas there was some disastrous things that occurred, so I shall not. I will post up a post soon as a “house-cleaning” post of everything that I originally meant to blog about but probably wont get too :/ , but for now, I'm going to go in a TOTALLY different direction. I made this and took the pics a little while ago, but haven’t had a chance to post it up, so alas, it is time for its moment in the spotlight.

I present to thee....Salmon Fillets with Italian Garlic seasoning. I will admit I made that name up just now, since I've never 'named it' before but it is what it is. :)

I actually 'invented' this recipe one day in utmost haste. The thing with my family is that my mom is usually the one who 'feeds us' so to say... occasionally...rarely...my dad makes lunch. the one dish he knows how ;)

but EVERY saturday for some non agreeed upon (by me anyays) reason EVERY saturday I have to make lunch. My mom goes to work on Saturdays teaching language, and my Dad usually has errands to run. I sometimes make something 'random' like sub sandwhiches or a soup etc... but usually I make fish. My family lieks their fish. ESPECIALLY my parents, and ESPECIALLY Salmon! So one day I felt creative and made a topping for the fish (using cream cheese) that was an INSTANT hit (recipe to come!)

However, One day....Zahra comes down into the kitchen to make some salmon for lunch. But there is no cream cheese. OH GOD. I had no idea what to do, so I just threw some things together, and hoped for best. surprisingly it turned out pretty good, so we have kept this 'recipe'.

Now this comes down to taste, thats why I havent provided and measurements. But heres what you need for the topping:

1) Lemon Juice 2) Garlic Powder 3) Italian Salad Dressing 4) Salt & Pepper to taste

The Best part of this recipe is how simple it is to make, and how its PERFECT for when your in a hurry. In fact, if you let the salmon thaw in the fridge in the morning, after work you can probably prep this and bake it and have it ready to eat in under 30 min (depending on oven temp and type of fish ofcourse)

The Magical Ingredient!

So, first get ahold of some salmon fillets.... at least I think thats what they call it... and let thaw(in the fridge)!

Now for tha Magic! ;) feel free to follow along with the pics (click for large view)

place one of the salmon squares/fillets on to a medium size piece of alluminum foil. (It should be enough foil to cover/wrap the fillet when your done)

Pour some lemon juice (to taste) over the salmon (some of it gets absorbed)

Then sprinkle with a nice generous amount of garlic powder (or to taste)

Add Salt & Pepper to taste.

Then, shake up your Italian seasoning (doesnt have to be kraft or anything) and pour as much or as little as you like, but at least enough to cover the entire fillet.

And your done!
Then just wrap as so:

it should end up like the final picture. Then, continue for as many fillets you like. (If your in a hurry, or just plain lazy like me, you can put them all in one big foil, which works fine, but can somtimes be problematic!)

Pop it into the oven at 400F, it depends on your fish/oven, but mine is usually ready in 15-20 min.

Now you can enjoy just like that (I love drenching my fish in lemon juice!) Or you can spice it up some more with veggies. of course you can do whatever veggies youd like, but I find green beans and carrots and such go best with it.

In fact, I usually do a mix of 2 types of veggies.

mmmm.......

and there you have it! easy peasy if you ask me! Hope you people try it, and comment if you do!:)

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