Homemade Hummus

Ingredients:

  • 1 Can ChickPeas (Garbanzo Beans) drained and Rinsed

  • 1 Can Cannellini Beans drained and Rinsed

  • ¼-½ teaspoon Salt

  • 1/4 teaspoon Pepper

  • 1 Clove Garlic

  • 1-2 Tablespoon Lemon Juice

  • 2-4 Tablespoons Tahini 

  • Olive Oil 1/4-1/2 cup

Procedure:

  1. Add all of the ingredients to your Food Processor, except the Oil.

  2. Begin to Process then slowly drizzle or stream the oil in as you process the ingredients.

  3. Stop, Scrape down the sides of the food processor bowl. Taste for flavor and consistency.

  4. Add more oil, tahini, lemon etc -  as desired and add additional seasonings to taste.  

Basic Pate Brisee (Pie Dough)

Pate Brisee (Basic Dough)

  • 2 sticks cold unsalted butter, cut into small

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon coarse salt

  • 1 teaspoon sugar

  • 1/2 cup ice water

Procedure:

  1. Lay roughly three quarters of butter on a parchment-lined baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.

  2. Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.

  3. Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.

  4. Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen for up to 1 month.

How to Roast Vegetables

TIPS for Successful Roasted Vegetables

  • HIGH HEAT! This will make sure you achieve a nice golden color and good texture as well as flavor.

  • Cut your Vegetables into roughly the same size

  • Make sure they have enough space! Do not overcrowd your pan, you will end up steaming your vegetables instead of roasting them.

  • Roast Vegetables individually. Do not combine different vegetables onto one pan. Different vegetables require different cooking times, so you don’t want to cook them together.

  • Use a sheet pan not a baking dish.

  • Ensure the cut side (or flat side) is down and in contact with the pan.

  • Use enough oil and seasonings to ensure an event coat on all of your vegetables.

  • Roast until you see beautiful brown bits and they are fork tender.

You will need the following equipment: 

  1. A clean sheet pan

  2. Aluminum foil or Parchment Paper

  3. Vegetables (fresh or frozen)

  4. Fat - Oil (Olive Oil, Grapeseed, Sunflower or Avocado)

  5. Seasonings (Optional)

  6. Salt and Pepper

  7. An oven

Step 1: Preheat oven to a temperature between 375 - 400 degrees

Step 2: Take out clean sheet pan

Step 3: (Optional Line the sheet pan with aluminum foil or Parchment Paper)

Step 4: Place vegetables (as many as you’d like) in a single layer on the pan - making sure they are not too close.

Step 5: Add Oil and seasonings, to the vegetables then mix to ensure all vegetables are coated.

Step 6: Once the oven is preheated place sheet pan with the vegetables in oven 

Step 7: Set a timer for 10- 15 minutes

Step 8: Check after 10-15 minutes. Are they toasted? Can you stick a fork in them? If yes, they are done.  If no, set the timer for another 5-20 minutes (depending on the hardness of the vegetable) and check again 

Step 9: Cook until they are done to your liking.

Step 9: ENJOY