Tri Traveling Foodie

Hummus is a favorite of mine. This basic recipe is from one of my favorite cookbooks "Moosewood". I made some small changes to the recipe. Hummus is an Arabic and Middle Eastern dish that is very versatile. You can use it as a spread on sandwiches instead of meat, or it can be used as a dip for fresh vegetables. Hummus is an ancient food. The earliest known recipes similar to hummus were written in cookbooks published in Cairo in the 13th century. Hummus is not only delish, but it is also very healthy. It is high in iron, vitamin C, folate and vitamin B6.  Here is my simple recipe. Feel free to experiment with different seasonings. I have included two of my favorites. You can use canned chick peas as well, but I prefer the dry beans. Just remember to soak the dry beans the night before. This recipe makes a lot. I use 2 containers, and put half in the fridge and the other half in the freezer for a later time. Ingredients: 1 bag dry chick peas (makes approximately

I just created this recipe from the vegetables and meat that I had in the fridge. I wanted to use these items up before they went bad and voila!  Ingredients: 6 chicken legs one bunch cilantro one bunch parsley 1 small sweet onion 6 garlic cloves 6 carrots 2 large handfuls of green beans (fresh) 6 red potatoes peeled 1 green pepper 1 sweet platano (optional) 1 box of strained tomatoes (I like Pomi) Salt and pepper to taste Directions: In a food processor blend cilantro, parsley, onion, garlic, 3 carrots, and pepper.  Chop the green beans, platano, 3 carrots, and potatoes. Add everything to the crock pot including strained tomatoes. Add 2-3 cups of water to the crock pot. Cover and cook on high for 7-10 hours.