Have it Your Way Hummus

Hummus is a nice dip with a change of pace. You can take a basic recipe and easily adjust to your taste or what you have on hand. This recipe was inspired by Ina Garten of the Food Network. I used natural peanut butter because I couldn't locate tahini at my grocery store. Whip up a batch and grab a few crackers!

Ingredients:
4 garlic cloves, minced
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons salt
1/3 cup natural peanut butter
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
1/2 cup roasted peppers

Directions: 
Place all ingredients in food processor or blender and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Link to Ina Garten's recipe: http://www.foodnetwork.com/recipes/ina-garten/hummus-recipe/index.html

No Fridge Needed Peasant Lunch

My husband has a schedule that is not condusive to a sit down lunch let alone use of a fridge or microwave. Eating out every day is expensive and gets old. This week we picked up items for him to take a peasant lunch.

Ginger ale
Bottle water
Prosciutto
Salami
Cheddar cheese
Parmesan cheese
Orange
Apple
French bread
Caramels 

If you'd like more ideas here is a good Chow Hound discussion on the topic: http://chowhound.chow.com/topics/827677

Nontraditional Strawberry Jams

Homemade strawberry jam is my favorite hands down! While cooking the jam today the smells of sugary goodness filled the house and reminded me of childhood. My Mom makes a big batch every year to give as gifts and last through the seasons. The Better Homes and Gardens cookbook, Can It!, had a couple variations on the classic recipe which sounded interesting. Sshh, don't tell my Dad. He thinks classic recipes like strawberry jam and pumpkin pie shouldn't be messed with.    

Ingredients:
12 cups strawberries (3 quarts)
1 1.75-ounce package regular powdered fruit pectin
1/2 teaspoon butter
7 cups sugar

Directions:
Place 1 cup of the strawberries in an 8-quart heavy pot. Using a potato masher, crush berries; continue adding and crushing berries. Measure 5 cups crushed berries. Stir in pectin and butter. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Return to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off rims; adjust lids.

Ladle jam into hot, sterilized half pint jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids.

To distribute the fruit, cool the jam about 20 minutes after processing, then gently turn and tilt the jars without inverting them. Repeat as needed until the fruit is well distributed. Jam may need to stand for one to two weeks after canning to become fully set.

Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes about 10 half-pints.

Strawberry and Ginger Ale Jam: Prepare as directed, except add 1/2 cup ginger ale after skimming off the foam.

Strawberry-Marsala-Thyme Jam: Prepare as directed, except stir in marsala wine with the butter and pectin. Add 1/4 cup fresh snipped thyme after skimming off the foam.

Mmmm Marsala Carrots

I wasn't a fan of carrots until I had butter carrots for the first time. Cooking with butter makes everything better, right?! My husband has made this recipe a couple times and tonight was my turn. Not only were the carrots delicious they were super easy too.

Ingredients:
5 carrots
3 tablespoons butter
1 tablespoon olive oil
1/2 cup marsala

Directions:
Bring pot of water to boil. Skin the carrots and slice. Add carrots to boiling water and cook until easily pierced with a form. Heat skillet and add melt butter. As butter browns add the olive oil and coat the entire surface. Add carrots and resist the urge to stir right away. You want the carrots to brown on each side. Add the marsala and let simmer, stirring occasionally. Once all liquid has been absorbed you are ready to serve.

Notes: 
If you don't have marsala on hand you can serve as brown butter carrots, just skip the last step. They are tasty either way! There are many recipes out there for baked or glazed carrots too.