Garlic and Sun Dried Tomato Hummus

Ingredients

• Cooking spray
• 2 (6-inch) pitas, each cut into 10 wedges
• 1/4 cup water
• 2 tablespoons chopped oil-packed sun-dried tomato halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 
  

Preparation

• Preheat oven to 425°.
• Coat a baking sheet with cooking spray. 
• 
  
• Place pita wedges on pan, and coat with cooking spray. 
• Bake at 425° for 6 minutes or until golden.
• 
  
• Combine water, tomato, salt, pepper, garlic,
•  and beans in a food processor, and
•  process until smooth. 
• 
  
• Serve with pita wedges.

Cooking Light
JANUARY 2004

Black Bean Hummus

Ingredients

• 1 garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small jalapeño pepper, chopped (about 2 tablespoons)
• Dash of crushed red pepper
• 2 teaspoons extra-virgin olive oil
• Dash of ground red pepper
• 1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)
• 
  

Preparation

• 1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

Maureen Redmond, Easley, SC, Cooking Light 
JANUARY 2009

Buttery Pastry Dough

Years ago I lost the recipe for the meat pie dough that was an important part of my favorite party food.  Don't you hate when you lose one of your favorite recipes?  In all these years, I have not found a good pastry dough recipe . . . so, here is another one I will try out.Like my original pastry dough, it is a versatile dough that can be used for many different recipes from turnovers to pie crust.  I got the recipe from Fine Cooking, where they claim that the crust is very tender like a shortbread cookie when baked.  We'll see!I will update this post when I try it out . . .

Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.


9 oz. (2 cups) bleached all purpose flour 

7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces 
1 large egg, lightly beaten 
2 Tbs. granulated sugar 
1 Tbs. chilled heavy cream 
2 tsp. fresh lemon juice 
1 tsp. table salt 

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In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.

leftovers

Turn leftover pastry dough into shortbread cookie bars.

photo: Scott Phillips

From Fine Cooking 79, pp. 68

June 1, 2006

Serious Grilled Cheese Sandwich

This sandwich looks delicious!  I'd love to try it as a breakfast sandwich, substituting a fried egg for the prosciutto . . . maybe add some bacon.  The possibilities are endless for creating your own favorite sandwich.

3 oz. grated aged Gruyère (1-1/4 cups) 

3 oz. grated fontina (about 1 cup) 

2 Tbs. finely grated Parmigiano-Reggiano 

1/4 tsp. crushed red pepper flakes (or to taste) 

8 1/2-inch-thick slices rustic Italian bread 

4 very thin slices prosciutto, halved crosswise 

2 medium ripe tomatoes, cut into 1/4-inch-thick slices 

Kosher salt 

2 Tbs. salted butter, at room temperature 

1 to 2 large cloves garlic, halved and peeled for rubbing 

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Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. 

Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.

Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and  golden-brown, about 2 minutes. 

Meanwhile, spread an even layer of butter on the top slice of bread.

Using a spatula, flip the sandwiches and cook until golden-brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. 

Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.

Sources:  

photo: Scott Phillips

From Fine Cooking 112, pp. 22

July 7, 2011