7th June 2007


Hooray, everyone loves hummous! Here’s the way Lisa’s family makes it. Goes great with pita bread, baked pita chips, or… anything, really.

3 cans chickpeas (garbanzo beans)
1/2 cup tahini (we use 1/3)
3/4 cup lemon juice
6-7 cloves of garlic, crushed
1 1/2 tsp salt

Drain two of the cans of chickpeas, leave the third can 1/2 undrained. Set aside 6 or 7 chickpeas. In a food processor, add the cans of chickpeas, including the liquid from the third can. Puree. Add the tahini, and continue to blend. Finally, add the lemon, garlic, and salt, and puree until desired consistency. Top with reserved chickpeas.

posted in Appetizers | 0 Comments

4th June 2007

Tuna Salad Sandwiches

This is one of the first recipes that we made from Elise’s site. We were both suspicious of using cottage cheese in tuna salad, but this remains our favorite way to make it — it’s delicious! Only modifications from Elise’s recipe is that we drain the oil from the tuna and we use light mayo.

1 6 oz can of tuna fish packed in olive oil
1/3 c cottage cheese
2 tbsp light mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 tbsp capers
Juice of half of a lemon
Pinch or two of dill
2 tbsp minced parsley
1 tsp dijon mustard

Mix all ingredients, serve.

posted in Main Dishes | 1 Comment