Most things I make on the fly, and create a recipe as I go with what I feel like at the moment so with something like hummus you can add almost anything you want (sun-dried tomatoes, nuts, cheese, vegetables, etc).
Serves approx. 4
-2 (15 oz.) cans of chick peas
-3-4 large garlic cloves
-6 medium size basil leaves (fresh)
-virgin or extra virgin olive oil (2 tbsp)
-sea salt (1-2 tsp)
-ground black pepper (1-2 tsp)
-crushed dried red pepper (1 tsp)
-hand blender or traditional blender
Open both the chick pea cans, drain and clean one completely and empty into the blender. Then, with the second can drain out about two tablespoons of liquid but then pour the rest of the liquid and beans into the blender as well. This keeps the blender from sticking since there needs to be a little liquid for it to work.
Next add in the garlic cloves, the basil leaves (lightly chopped ahead of time), and the olive oil and blend together until crushed but stop before it reaches a smooth or creamy consistency.
Then add the fresh sea salt, ground pepper, crushed red pepper and lemon to taste, and continue blending until there are no whole beans but a couple chunks here or there.
I personally don't like my hummus too creamy but if you DO- when adding the second can of beans don't drain it at all, and blend until there are no chunks left.
Now go ahead...try it!!! Enjoy!
- 2 ½ -3 cups baby spinach
- 1 kirby cucumber, peeled and diced
- 1 nectarine, pitted and diced
- ½ cup orange or yellow bell pepper, diced
- ½ cup red onion, diced
- 1/3 cup fresh-squeezed lime juice
- Salt to taste
- Pepper to taste
- 1 small bowl
- 1 large bowl
- 1 large spoon
- 1 knife
- 1 cutting board
Summer came in with a bang this year with temperatures soaring close to triple digits in some areas and above triple digits in others. What better way to cool off then making a nice cool cocktail in the comfort of your hopefully air-conditioned home? Here are three easy-breezy recipes that will make you wonder why people complain about the summer heat.
Cucumber is perhaps one of the most refreshing vegetables on the planet so it's no surprise that a cucumber cooler drink has gained a lot of traction in the mixology circle. For years people have been putting cucumber slices into their water, so why not their drinks? This is a great summer drink and will make you feel like you just went to a spa.
Ice cubes are a necessity for the summer heat. They are the darlings that keep our drinks (and food) cold. So why not dress up your iced beverages with fancy iced cubes? Here are 4 cool ides to take your ice cubes from boring to beautiful. Best of all, these ideas can be mimicked with just about any edible item!
Brighten up your summer cocktails with beautiful flower ice cubes. Use edible flowers, such as orchids, nasturtiums, pansies, and snapdragons and layer flowers in large ice trays. For the most clear ice cubes, boil your water first, let it cool and then pour into trays.
Finding what you want in the pantry or cupboards can often be a daunting task. More often than not, that's the most neglected part of the house. Everything is in disarray and it probably takes 10 minutes to find what you want. While we can't help with the organizational part, we can certainly help you find quick, easy, and cheap ways to use up that food in the pantry that's been collecting dust. In our first installment of What's in the Pantry, We'd like to reintroduce you to canned tuna. Canned tuna is great for a multitude of dishes and we'll go over three of our favorite recipes: Tuna salad sandwich, tuna pasta and even tuna pizza. Most of these items can be made with what you have in your pantry and if you don't have it, well you can always get creative!
Morningstar Grillers Prime are a good choice in terms of a very general-tasting veggie burger. They are made primarily of wheat gluten and soy protein, rather than vegetables. The patties can be dressed up with basic sauces like ketchup, hot sauce or barbecue sauce, and taste best on a roll with lettuce.
The Gardenburger Original is another veggie-burger classic. These small patties are low in calories and fat, and made up of mushrooms, onions, cooked brown rice and some cheeses. These taste good on a roll with sliced avocado and alfalfa sprouts.
Summer is officially here, so it's time to whip up the frozen desserts! And what could be easier than making ice pops? These are perfect sweets to hand out at a barbeque or to enjoy after a long hot walk back from work. These recipes won't only impress your guests, but will bring you back to your childhood memories.
Summer is no longer on its way—it's already here. Hello bathing suits, welcome back air conditioners, and all hail grill masters! The only thing worse than a 95-degree day is a 95-degree day and a charred steak. Do not get discouraged. There are plenty of helpful tips you can follow to keep your summer flavorful.
This may be the most important rule for you to follow to enjoy flavorful food off the grill: marinate your meat! At least a day before you grill you should marinate the meat you plan to cook to pack in flavor. This also minimizes the presence of cancer causing bacteria. Also, the leaner the cut of meat you choose the less likely fat drips into your grill further igniting flames. This will eliminate flames directly touching your meats and burning them on the outside. Don’t shy away from vegetables on the grill. A ripe vegetable brushed with some EVOO will be packed with flavor.
If you are tired of the pre-packaged, store-bought jars of salsa, preparing your own is actually quite quick, cheap, and easy.
- 2 plum tomatoes, diced and seeded
- 2 tablespoons fresh-squeezed lemon juice
- ¼ cup red onions, diced
- 1/3 cup parsley or cilantro, chopped
- ¼ cup green bell pepper, diced
- ½ cup black beans, drained and rinsed
- Salt to taste
- Black pepper to taste
Brother Jimmy’s BBQ has the taste and atmosphere of those memorable summer weekend barbeques that endures through every generation.
An original menu with the blessing of a southern kitchen, and cocktails to amplify any occasion, Brother Jimmy’s owner, Josh Lebowitz has had mouth-watering success with his Manhattan and Caribbean locations.
This past Tuesday, at Brother Jimmy’s Murray Hill restaurant, Lebowtiz and friends celebrated the publishing of Brother Jimmy’s BBQ cookbook. With the help of Bro Jimmy’s Executive Chef, Eva Pesantez, nightlife writer Sean Evans and the slightest bit of ghost writing by yours truly, this impressive handbook covers all the southern essentials.