2 Cup dry Chickpeas
1/2 Cup Tahini
1/2 Cup Lemon Juice
1/2 – 1 Large Garlic Minced
4 Tbsp Olive Oil
1 Tsp Cumin
Soak chickpeas overnight in cold water. The next day boil then simmer chick peas in fresh water for about 1-2 hours until soft.
Blend tahini and lemmon juice until whipped, then blend in minced garlic, olive oil, cumin, and salt. Blend in chickpeas and chickpea water until you get your desired consistency.
Spread on a plate, sprinkle paprika, and drizzle olive oil on top.
Homemade baked corn dogs! Yum! These take a while but the results are fantastic.
1 1/2 Cups Flour
1 1/2 Cups Corn Flour
1 1/2 Tsp Baking Powder
1 Tsp Salt
6 Tbsp Butter
1 Tbsp Mustard (optional)
3/4 Cup Milk
1/3 Cup Honey
12 Hotdogs
Cheese (optional)
6 Kebab Skewers halfed
Whisk together dry goods. Cut butter and mustard into dry goods with fork until its fine and crumbly like pastry dough. Fork in honey again until crumbly. Thoroughly stir in milk and let stand for a few minutes to absorb.
Roll out dough on lightly floured baking paper to about 1/2 cm thick. With a knife, divide into twelve even rectangles slightly longer than a hotdog and about 3 times wider.
Wrap and form dough rectangle around hotdog. Skewer with half a kebab stick. Optionally add cheese inside before wrapping over hotdog. Place on baking sheet and bake for 15-20 minutes @200C
The finished corndogs!
On the plate ready to eat! Yum!
I grew up with a persimmon tree in my families back yard, but never really liked them. After trying the persimmons in Israel, I was hooked. It’s persimmon season now so I decided to try my hand at making persimmon bread. I compiled my own recipe from others I found online. Here is what I used.
Dry Ingredients
Wet Ingredients
Extras
Let the butter sit out until soft, then cream in eggs and rum. After mixture is really smooth, mix in persimmon. Combine dry ingredients, then slowly mix into creamed wet mixture until smooth. Mix in nuts and berries. Distribute into baking pan(s) and bake for 1 hour at 350℉. With our crazy Israeli convection oven, I did ~1 Hour at 90℃.
All in all it turned out pretty good. I think next time I’d like to have a more spiced flavor so I’ll make sure to have the nutmeg and allspice. This also would probably go really good with an only slightly sweetened cream cheese frosting.
Awesome Beef Tail Pho Broth Recipe
2 Beef Tails
10 Liters of Water
3 Medium Onions (quartered)
5 Inch Piece of Ginger (halved)
3 Cinnamon Sticks
1 1/2 Tablespoons Coriander Seeds
1 1/2 Tablespoons Fennel Seeds
9 Star Anise Pieces
9 Whole Cloves
1/3 Cup Fish Sauce
3 Tablespoons Sugar
Add bones to pot and fill with cold water. Bring to boil keep boiling for 5 minutes. Drain dirty water and bones. Rinse bones in warm water. Thoroughly clean pot.
Add clean bones and cold water to clean pot. Bring to a boil, then lower heat to simmer.
Quarter onions, halve the ginger, then broil (turning occasionally) until charred/browned on all sides. Add to simmering pot.
Toast spices by adding them to dry frying pan and cooking on low heat until fragrant. Add to simmering pot.
Add fish sauce and sugar. Simmer all day or overnight.
Pro tip: wrap everything except bones in a tied cheese cloth before putting in pot to make it easier to filter.
I found the recipe here (http://www.foodnetwork.com/recipes/nigella-lawson/vietnamese-chicken-and-mint-salad-recipe/index.html) — and this salad is awesome!!
Homemade Horchata recipe
Ingredients
1/3 cup raw long-grain white rice
1 cup raw almonds
1-2 cinnamon sticks
3 cups hot water
2 cups cold water
1/2 cup syrup (dissolve 2 parts sugar into 1 part water)
Blanch almonds then rinse in cool water. remove almond skins. toast skinned almonds in pan until lightly browned.
Pulverize DRY rice in blender until its a nice fine powder.
Combine almonds, rice powder, cinnamon sticks, and hot (boiling) water in a pot/bowl/jar/etc. leave to cool and stand on the counter/stove overnight (do not put in fridge).
:: The next day ::
Put cooled mixture into blender with 2 cups cold water. Blend until smooth. Filter mixture through a fine mesh or use a french press to get the big chunks out. Stir in syrup.
Serve chilled and/or over ice.
This is a good dry rub for fish. I use this on Tilapia for fish tacos.
1 1/2 t paprika
1 1/2 t sugar
1 t oregano
3/4 t garlic powder
1/2 t salt
1/2 t cumin
1/4-1/2 t red pepper
Rub mixture on both sides of fish. Grill or fry hot.
4 Cups Flour (a mixture of wheat and white works out well)
1/2 Cup (~110g) Lard (butter is yummy, but doesn’t turn out as well)
1 Tsp Salt
2 Tsp Baking Powder
1 Cup Warm Milk or Water
Mix flour, baking powder, and salt. Blend in lard until flaky like pastry dough. Add all the water and work dough until it holds together in a nice moist ball and is not dry or sticky. Let stand covered 10-15 minutes.
Break dough into balls, and place on a clean surface so they do not touch. Cover with a warm damp cloth and let stand for 20-30 minutes.
Press balls into circles on a floured surface, then roll into tortilla. Cook tortillas on a hot skillet until bubbles form on top and golden brown spots appear on the bottom.
Let tortillas cool wrapped in a cloth to keep them moist when cooling.
Cheese Quesadillas made from these Flour Tortillas
9 Cups Chicken Stock
1 Lb White Fish
Ginger
3 TBsp Soy Sauce
1/2 Cup Peas
1/2 Cup Corn
2 Eggs
1 TBsp White Pepper
2 TBsp Cornstarch
1 Cup Cilantro
1 TBsp Cooking Sherry or Wine (optional)
Glass noodles or thin rice noodles
Combine and heat chicken stock, soy sauce, and pepper. Add fish and cook until fish is crumbly. Mix cornstarch with a small amount of COLD water to dissolve, then mix into soup to thicken. Scramble eggs then stir into hot soup. If peas and corn are frozen, defrost then add to soup. Remove from heat, stir in cilantro, and serve immediately. Optionally add some thin rice noodles (a must for my wife).
Homemade Refried Beans
To make refried beans that are a bit easier on the intestinal tract (less gassy), soak beans in baking soda water overnight. The baking soda gleans out the raffinose sugars that tend to make you a bit gassy after eating ;)
3 Cups Pinto Beans – Presoaked
9 Cups of water
1-3 Chopped Peppers
3 Onions – Chopped
3-6 Cloves Garlic – Chopped
1 TBs Cumin
1-2 TBs Salt
Combine beans and other ingredients into slow cooker. Cook on high for 8 hours. Drain but save water. Mash beans adding saved water to desired consistency. Contrary to the name, they don’t need to be fried. Serve as is or fry as follows..
Heat 2 tablespoons oil with some freshly chopped chilis. The idea here is to get the flavor of the chilis into the oil, then fry the beans in the flavored oil.
Spicy Refried Beans
