January 24th, 2007 by alice
Tags: Carolina, Crab, Wrap
INGREDIENTS
- 1lbfresh spinach leaves
- 4teaspoonsolive oil
- 1cup dicedonions
- kosher salt
- pepper
- 1/2cupdry sherry
- 4cups slicedwhite mushrooms
- 1cupcream cheese, softened
- 3/4lbcrabmeat, drained and picked over
- 1 1/2cupscooked rice, warm
- 1/2cup fresh gratedparmesan cheese
- 2teaspoonsfresh lemon juice
- fresh gratednutmeg (optional)
- 410-inch flour tortillas
DIRECTIONS
- Heat a large nonstick skillet over medium heat.
- Add the spinach leaves to the pan (don’t add any liquid).
- Cook until wilted, stirring frequently (May need to do this in batches).
- Transfer wilted spinach to a collander and set aside.
- Clean skillet; add 2 teaspoons olive oil to skillet; heat over medium heat.
- Add in the onion and season with kosher salt and pepper to taste.
- Cook 5-7 minutes or until the onions are tender.
- Add in the sherry and cook until the liquid is almost all evaporated, about 2 minutes.
- Transfer mixture to a small bowl and set aside.
- Clean skillet again and return to stove.
- Add 2 teaspoons olive oil, heat over medium-high.
- Add in the mushrooms; season with kosher salt and pepper to taste.
- Cook about 10 minutes or until mushrooms are evenly browned.
- Decrease heat to low, add the cream cheese and stir until melted.
- Add the spinach, onion mixture, crabmeat, rice, cheese, lemon juice, and nutmeg; stir to combine.
- Season with salt and pepper if desired.
- Divide the crab mixture onto the tortillas; wrap burrito style and serve immediately.
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January 24th, 2007 by alice
Tags: Cheeseburger, Nachos, Spicy
INGREDIENTS
- 1lblean ground beef
- 2-3clovesgarlic, minced
- 2 (16 ounce)packagesVelveeta Mexican cheese, cut into cubes
- 2 (10 ounce)cansRotel tomatoes, drained
- 1/2cup choppedgreen onions
- tortilla chips
DIRECTIONS
- In a big non-stick skillet, cook the ground beef and garlic until the beef is no longer pink, stir frequently; drain.
- In a 4-quart slow cooker, add the ground beef mixture, cheese, and tomatoes; stir to mix.
- Cover and cook on LOW for 3-4 hours or until the cheese is melted and mixture is well heated; stir after 2 hours.
- Add in the onions, stir to combine.
- Serve with tortilla chips.
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January 24th, 2007 by alice
Tags: Tehina
INGREDIENTS
- 3clovesgarlic
- 2/3cuptahini(sesame paste)
- 3/4cupwater
- 3tablespoonslemon juice
- salt
DIRECTIONS
- Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You’ll notice that the tehina will begin to clump up and look like it’s separating.
- Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
- Add lemon juice and salt to taste Note: the tehina will look thin and runny.
- It will thicken and become light and creamy when chilled in the refrigerator.
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January 24th, 2007 by alice
Tags: Baba, Eggplant, Ganouj, Salad, Tehina
INGREDIENTS
- 3clovesgarlic
- 1largeeggplant
- 4tablespoons preparedtahini(see my recipe for tehina)
- 1teaspoonlemon juice
- 1/2teaspooncumin
- salt and pepper
DIRECTIONS
- Preheat oven to 470F Prick skin of eggplant with fork in 3-4 places Place eggplant on foil in oven for 30-40 minutes, turning eggplant frequently.
- The eggplant is finished cooking when it’s skin is charred and wrinkled.
- Remove eggplant from oven and allow to cool.
- Scoop out eggplant flesh, discarding skin and juice.
- Place garlic in food processor and mince Add remaining ingredients, process till smooth Add additional prepared tehina if creamier consistency is desired Place in bowl and garnish with finely chopped parsley.
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January 24th, 2007 by alice
Tags: Hummous
INGREDIENTS
- 2clovesgarlic
- 2cupscanned chick-peasor precookedchickpeas
- 4tablespoons preparedtahini(see my recipe for tehina)
- 1tablespoonlemon juice
- 1/2teaspooncumin
- cayenne pepper (optional)
- salt
DIRECTIONS
- Mince garlic in food processor Add remaining ingredients to food processor Process till smooth, adding additional prepared tehina for a creamier consistency Traditionally, hummous is spread on a plate, drizzled with extra virgin olive oil and sprinkled with paprika.
- It’s delicious served with warm pita and a variety of salads.
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