Hummus

Hummus

by | Nov 22, 2018 | Munchies, Recipes, Sides

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Hummus

Prep Time10 mins
Total Time10 mins

Ingredients

  • 15 oz can of chickpeas or 1 1/2 cups (250g) cooked chickpeas
  • 1/4 cup (60ml) fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tbsp (30ml) extra-virgin olive oil, plus more for serving
  • 1/2 tsp ground cumin
  • 2-3 tbsp (30-45ml) water
  • Dash ground paprika, for serving
  • Salt to taste

Instructions

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more, making the hummus smooth and creamy.
  • Add the olive oil, minced garlic, cumin and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scraping the sides and bottom again, then process another 30 seconds or until well blended.
  • Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth for 1 to 2 minutes.
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  • Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Hummus

by | Nov 22, 2018 | Condiments, Lunch Recipes, Munchies, Snack Recipes

Print Recipe

Hummus

Prep Time10 mins
Total Time10 mins

Ingredients

  • 15 oz can of chickpeas or 1 1/2 cups (250g) cooked chickpeas
  • 1/4 cup (60ml) fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tbsp (30ml) extra-virgin olive oil, plus more for serving
  • 1/2 tsp ground cumin
  • 2-3 tbsp (30-45ml) water
  • Dash ground paprika, for serving
  • Salt to taste

Instructions

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more, making the hummus smooth and creamy.
  • Add the olive oil, minced garlic, cumin and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scraping the sides and bottom again, then process another 30 seconds or until well blended.
  • Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth for 1 to 2 minutes.
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  • Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Coffee Filter Pumpkin

by | Nov 22, 2018 | Craft Recipes, Munchies

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Coffee Filter Pumpkin

Instructions

  • I used a brown coffee filter for this project. You can make a pumpkin with brighter colours if you use a white coffee filter. The coffee filters used in this projects are about 8" in diameter. They are the 8-12 cup size that you find in grocery stores. To make larger pumpkins, you can use the larger commercial coffee filters. You may be able to find them in restaurant supply stores. I use Stampin'Up! products, so their names are here, but i have also put a rough colour translation there for you.

Supplies:

  • Stamp Sets: Fabulous Phrases, Baroque Motifs (I use any swirly stamp set when doing with a group, we all have different ones - use what you like). Classic Ink Pads: More Mustard (a deep yellow), Tangerine Tango (softer orange), Old Olive (olive green), Elegant Eggplant (Eggplant/Aubergine colour - rich purple). Card Stock: More Mustard (one that matches your yellow ink) Punches: Small Oval, 1/6" hole punch. Big Shot and Leaves #2 Die (or any die cutting system and a leaf framlit to make it easy. Ribbon: Old Olive 1/8" Taffeta (matches your green, or go with any of the colours you used) Linen Thread Multipurpose Liquid Glue Mini Glue Dots Small Twig Coffee Filters: One brown (unbleached) and one white. Polyester Fiberfill Needle and Thread Washer (I used one that is slightly smaller than 1" in diameter.

Instructions

  • Step 1. Sponge More Mustard on the coffee filter.
  • Step 2. Sponge Tangerine Tango on the coffee filter.
  • Step 3. With Elegant Eggplant, stamp Baroque Motifs on the coffee filter.
  • Step 4. Using a needle and thread, baste around the edge of the filter. I used stitches that were about 1/4" long and basted a little more than 1/4" away from the edge.
  • Step 5. Glue a small washer in the center of the inside of the filter. The weight of the washer will help keep your pumpkin from rolling around. I glued a piece of coordinating card stock between the washer and the coffee filter since the filter is so thin.
  • Step 6a. Put a piece of polyester fiberfill in the center of your pumpkin.
  • Step 6b. Pull the basting thread to gather the pumpkin around the fiberfill. Adjust the gathers while you are tightening the thread so that it gathers up evenly. Add or remove fiberfill to fit your pumpkin.
  • Step 7. Tie off the basting thread. You can see the twig on the side that will use in the next step.
  • Step 8. Glue the twig into the center of the pumpkin.
  • Step 9. I took the smaller white coffee filter, and sponged it green, then stamped the swirls on it, folded it in half and put it through the Die cut machine which gave me 4 leaves using your Big Shot and the Leaves #2 Die.
  • Step 10 and 11. Glue the leaves to the twig. I used Stampin'Up!'s multipurpose liquid glue. Stamp a greeting, I have done Gratitude on a piece of More Mustard Card Stock and punch with the small oval. Use the 1/16" hole punch and add a piece of linen thread.
  • Step 12. Tie a piece of thin ribbon on the twig while also adding the tag. I used a mini glue dot to hold the ribbon onto the twig.

A new arrival for the Spoon Family

by | Nov 13, 2018 | Nizmat Chat

A new arrival for the Spoon Family

I am happy to announce the arrival of the latest member of the Spoon Family, our cat.  We have created the cat because I was asked, when I did the Young Authors Conference at Baranoff Elementary School, Austin, TX, if we could have a cat and not just a dog.  He will be named by the student who asked for him.  So watch this space.

So now they all look like this when together:

Green Eggs and Ham*

by | Dec 3, 2017 | Breakfast, Breakfast Recipes, Lunch Recipes, Munchies

Print Recipe

Green Eggs and Ham*

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3
Calories: 250kcal

Ingredients

  • 4 slices bread
  • 2 tbsp butter
  • 4 eggs
  • 2-3 drop blue food coloring
  • 1/4 cup minced ham

Ingredients

    Instructions

    • Special Equipment: cookie cutters Preheat the oven to 350 degrees F.
    • Using the cookie cutters, cut out different shapes in the bread and spread them with butter.
    • Arrange them on a cookie sheet and bake until the bread is toasted, about 3 to 5 minutes.
    • Break the eggs into medium bowl by lightly tapping the egg against the counter. Push gently into the crack with your thumbs and pull the 2 sides of the shell apart. Throw out the shells.
    • Add a pinch of salt and a pinch of pepper and 2 to 3 drops of blue food coloring to the eggs to make the desired green color.
    • Whisk the eggs until they are completely mixed together.
    • Heat a nonstick skillet over medium-low heat. Make sure your adult helper is nearby.
    • Add the ham and cook it until it begins to brown a little, about 3 minutes. Stir it with the wooden spoon to keep it from sticking.
    • Pour the eggs right on top of the ham. Don't stir until the eggs have begun to set, about 2 minutes.
    • Use a spatula to fold the cooked eggs over as they cook. Chop up the eggs with the tip of the spatula.
    • Remove the eggs to small plates as soon as they are done and serve with your different shaped toasts.