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Recipes
Hummus 'Resturant Style'
By Kwasome
**Chickpeas are the foundation of this recipe, so they need to be good
- 3 tablespoons juice from 1 to 2 lemons
- 1/4 cup water
- 6 tablespoons tahini , stirred well (see note)
- 2 tablespoons extra-virgin olive oil , plus extra for drizzling
- 1 (14-ounce) can chickpeas , drained and rinsed (see note)
- 1 small garlic clove , minced or pressed through garlic press
- (about 1/2 teaspoon)
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cumin
- Pinch cayenne
- 1 tablespoon minced fresh cilantro or parsley leaves
Sandwich - Crab 'Dungeness
By Kwasome
Mix crabmeat, cheese, celery, and parsley
- 3/4 pound Dungeness Crab meat
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped celery
- 2/3 cup chopped parsley
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon Tabasco pepper sauce
- 4 each English muffins *
- sliced sourdough bread can be substituted for English muffins.
Asparagus - Skillet 'Blue Cheese*
By Kwasome
1.) Snap off end of Asparagus spears
- 1 lb Asparagus - cleaned
- 2 tsp Red Wine Vinegar
- 2 Tbs Olive Oil
- 2 Tbs Chives - minced
- 4 Tbs Blue Cheese - crumbled
- White Pepper - freshly ground
B'Steak - Flank [Gr] 'Garlic Parsley Sauce
By Kwasome
Don't waste hours marinating flank steak before cooking it
- 1/2 cup minced fresh parsley leaves
- 1/4 cup minced red onion
- 2 medium cloves garlic , minced
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/8 teaspoon hot red pepper flakes
- Table salt and ground black pepper
- 1 1/2 pounds flank steak
Hummus 'Ultimate'
By Kwasome
**ATK:We recommend Joyva or Krinos tahini
- 1/2 cup dried chickpeas
- 2 quarts water
- 1/8 teaspoon baking soda
- 3 tablespoons juice from 1 to 2 lemons
- 6 tablespoons tahini , stirred well (see note)
- 2 tablespoons extra-virgin olive oil , plus extra for drizzling
- 1 small garlic clove , minced or pressed through garlic press
- (about 1/2 teaspoon)
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cumin
- Pinch cayenne
- 1 tablespoon minced fresh cilantro or parsley leaves
Frittata 'Fiesta
By Kwasome
1 Preheat oven to 350 degrees F (175 degrees C)
- 8 eggs
- 2 cups sour cream
- 1 cup shredded Cheddar cheese
- 1 (4 ounce) can diced green chile peppers, drained
- 1 green onion, minced
- 1/4 cup chopped fresh parsley
- 1 cup frozen corn kernels
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup Red Pepper, chopped
- 1/4 cup bacon bits
- 1 cup fresh salsa
Smoothie 'Orange Banana Cream
By Kwasome
1.) Pour all liquid ingredients into the blender 2
- 1 cup milk
- 1-1/2 cup Orange juice
- 1/2 tsp. Vanilla
- 1/2 frozen banana (chunks)
- 1 cup vanilla Frozen yogurt
- 1/2 cup Orange yogurt
- 3 Tbs. Orange Juice concentrate
Brisket [Gr] 'Spicy Chili Rub (Charcoal)
By Kwasome
Cooking a whole brisket, which weighs about 10 pounds, may seem like overkill
- Spicy Chili Rub
- Spicy Chili RubSpicy Chili Rub
- Spicy Chili Rub
- 4 Tbs paprika
- 2 Tbs chili powder
- 2 Tbs ground cumin
- 2 Tbs dark brown sugar
- 2 Tbs table salt
- 1 Tbs ground oregano
- 1 Tbs granulated sugar
- 1 Tbs ground black pepper
- 1 Tbs ground white pepper
- 2 tsp cayenne pepper
- Brisket
- 1 whole beef brisket (point and flat cut together), 9 to 11 pounds, fat trimmed to 1/4-inch thickness
- 3 cups barbecue sauce (store-bought if preferred)
- 2 wood chunks (3-inch)
Casserole - Tuna 'Egg Noodles
By Kwasome
1.) Preheat oven to 375 degrees F
- butter
- 1 (8 ounce) package uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 cup of reduced sodium, fat-free chicken broth
- 1 cup of low-fat evaporated milk
- salt and pepper to taste
- 2 (6 ounce) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- ~3 tablespoons bread crumbs
- ~2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese
- ~1 cup crushed crackers/bread crumbs
- 1/8 teaspoon of ground red pepper
- 1/2 teaspoon (or more) of crushed marjoram or thyme leaves
Zuke [G] 'Red Onion & Lemon-Basil Vinaigrette
By Kwasome
The vegetables can be served hot, warm, or at room temperature
- 1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds
- 3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper
- 1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
- 1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice
- 1/4 teaspoon Dijon mustard
- 1 tablespoon chopped fresh basil leaves