Old-world Spicy Hummus

Ingredients:
2 cans organic Garbanzo beans, drained and rinsed
1/2 can organic Black beans, drained
1/2 cup Olive oil
1/2 cup Tahinni (ground sesame seed)
5 cloves fresh garlic (about 1/2 cup chopped)
Juice of 1 lemon
1/2 cup Sun-dried tomatoes
1-2 small sweet peppers
1/4 cup pickled jalapenos
 1-2 Tbsp red onion
1/2 tsp blackened seasoning
1/2 tsp red cayenne pepper

Processing:
Process until smooth using a food processor or manually chop all fresh ingredients then crush and blend beans using a mortar and pestle.

Add salt to taste but no more than 1/2 tsp should accomplish the proper flavor.

Serve either at room temperature or warmed with organic Blue corn chips - Garden of Eatin brand are excellent and are not too salty.

This is a modification of my standard Hummus recipe

And another Modification of this recipe:

1 cup Sun-dried tomatoes
2 small sweet peppers
3 cans garbanzo beans drained, rinsed
Use no black beans
Use no onion
Use no blackened seasoning
3/4 tsp salt. - this is something that I left out in the above recipe.

Chill and enjoy with "Garden of Eatin'" Blue Chips - salted. These chips do not contaminate the flavor of the hummus.

Enjoy!

nomasteryoda

Thai-Japanese Chicken, Veggie StirFry

Thaw 6-10 frozen chicken tenderloins in
microwave safe dish (8-10 minutes).
Cook chicken in skillet - medium-hi heat until done.

• Note: using fresh chicken is better, but don't try to speed up the thawing or skip to cooking in the pan with the veggies... you'll regret it. Separation of flavor until you are ready to combine helps the taste.

Cut while in pan & add some spices.
1 Tbsp spicy Thai spice
1/2 Tbsp garlic powder
Simmer & add water as needed to prevent drying.

Meanwhile...
Heat 2 quarts water until warm, remove from heat.
Immerse rice noodle sticks (Japanese) water
and remove when ready (follow pkg directions).

Pan stir-fry:
2-4 cups cabbage slaw (prepackaged)
in 2Tbsp olive oil for about 5 minutes.

Add to slaw:
1/4 cup chopped red pepper
1/2 cup coarsely chopped red onion
Stir and Cook for about 4 minutes more...

Add these to the slaw...
1 small can sliced water chestnuts
1 small can bamboo shoots
Cooking for maybe 6 min.

Add to the slaw mix...
3/4 - 1 cup ginger dressing
There are brands without MSG...

Add to this..
1/4 cup brown sugar

• Note: I changed to Turbinado (raw cane sugar)

1/4 cup sweetened coconut
Stir until mixed well and sugar is dissolved.

Simmer for about 5 more minutes... do not over cook!!
then pour over chicken in skillet.

dish up the noodles onto plates (4)
divide chicken/veg mix on top and serve while hot....

Serve with my Quick Egg Drop Soup