Monthly Archives: August 2010

Roasted Red Pepper Hummus

Two days ago, I wrote out some instructions for roasting red peppers.  Now that you know how to roast red peppers, you have been looking for an excuse to try it, right?  Look no further!

I love hummus.  Actually, let me rephrase that.  I love dips!  Hummus is an incredibly full-of-flavour, healthy and garlicky dip.  My love affair with hummus started about a year ago.  Since then, I’ve made a few different types, and traditional hummus. 

Roasted red peppers add a delicious twist to hummus, plus they give it some extra nutrition.  To the hummus I made today, I threw in some feta cheese and some chipotle chili powder.  This gave it a bit of a kick, but it’s totally optional!  You can add it whatever you want. 

I love hummus with pita chips.  (I posted the recipe for them a few months ago.)  You can also serve it with cut up veggies. 

Hummus traditionally uses tahini, which is a sesame seed paste.  For the longest time, I couldn’t find tahini when I looked for it.  Peanut butter is a good substitute.  I prefer tahini, and I think it’s worth seeking out (you can find it by the nut butters in the grocery store).  If you use peanut butter, you can drizzle in some sesame oil to give it that sesame flavour.

Roasted Red Pepper Hummus
Recipe adapted from Grazing by Julie Van Rosendaal

1- 540 mL (19 oz) can chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp plain yogurt
2 gloves garlic, peeled
1 tbsp olive oil (optional)
juice of 1 lemon
2 roasted red peppers, seeds removed
salt and pepper to taste

Put garlic in the food processor and process to finely chop.  Add everything else and whiz, stopping occasionally to scrape down the sides of the bowl, until everything is pureed together.  Add salt and pepper to taste, and a little water if it’s too thick.  Serve with pita chips or cut up veggies.

Have a great day!
The Hungry Teacher

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Upside-down Blueberry Streusel Coffee Cake

Blueberries are one of my favorite fruits!  They are not too sweet, easy to eat and they freeze well.  There are blueberry farms everywhere around here!  Everyone is growing them, and as a result, they’re pretty reasonable in price!  I’ve bought 12 lbs so far, made blueberry syrup (and canned it), coffee cake, and froze the rest!

I saw the recipe for this coffee cake, and I had to try it.  The main reason is because I got a Pampered Chef stoneware bundt pan for a wedding gift that I had never used (even though I have been married for over three years!).  This presented the perfect opportunity!  The cake turned out well, and was pretty easy to make.  The thing that really bothered me about it was that you put the batter in the pan, then sprinkle the streusel over top.  BUT, when you go to take the cake out of the pan, you have to turn it upside down (which means a lot of the streusel falls off), and then turn it right side up again!  The streusel is the best part… I don’t want to lose any of it!  If you have a brilliant solution to this problem, please let me know!!!!!

Oh, and I did not have Bisquick, so I found a recipe online to make my own.  I’ll post it at the bottom of this page.  It was really easy, and it worked just fine!  I also did not have any fresh lemons, so I omitted the lemon zest.  But, it probably would have given the cake a really nice flavour, so I’ll add it next time!

Upside-Down Blueberry Streusel Coffee Cake
Recipe adapted from Eat, Shrink and Be Merry by Janet & Greta Podleski

Streusel Topping
1/4 cup chopped pecans
3 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp butter, melted

Cake
2 cups Bisquick baking mix
1 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup lemon yogurt (or plain yogurt, with 2 tbsp lemon juice and 1 tbsp sugar)
2 eggs
1/3 cup milk
1/4 cup vegetable oil
2 tsp grated lemon zest
1 tsp vanilla
2 cups fresh blueberries (or you can use frozen)

Preheat oven to 350°F.  Spray a bundt pan with cooking spray and dust lightly with flour.  Set aside

Combine all streusel ingredients in a small bowl and mix well with a fork.  Set aside.

Combine Bisquick, flour, sugar and cinnamon in a large bowl.  In a medium bowl, mix together yogurt, eggs, milk, oil, lemon zest and vanilla.  Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.  The batter will be thick.  Gently fold in blueberries. 

Spoon batter into prepared bundt pan.  Sprinkle streusel evenly over batter.  Bake for 40-45 min or until a toothpick inserted in the center of the cake comes out clean.  Cool cake in pan on a wire rack.  Loosen edges using a knife.  Invert cake onto a serving plate, and then flip cake over so the streusel is on top. 

Enjoy!

Homemade Bisquick
Recipe from this forum.  There are many out there, but most had shortening and/or dry milk in them (neither of which I had at home).  I made half a batch, and am storing the rest in my fridge, looking for ways to use it!!

9 cups all-purpose flour
1/2 cup baking powder
1 tsp salt
1-1/4 cups canola oil

Mix dry ingredients well.  Cut in oil with a pastry blender until the mixture looks like cornmeal.  Store, tightly covered, in the fridge.  Use like you would Bisquick! 

Have fun!
The Hungry Teacher

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A Step By Step Guide to Roasting Red Peppers

I’ve learned a lot about barbecuing this summer. 

1.  If you’re cooking fatty foods, stay close to the BBQ.
2.  Keep the heat on medium.
3.  If you don’t want your food to be completely black on the outside, preheat the BBQ and then turn off the burner under the food you’re cooking.
4.  How to roast red peppers.

There’s other things I’ve learned, but I’m going to keep this post short and sweet!

Roasted red peppers are delicious!  This is the first year I’ve made them, and they are so versatile!  You can make hummus with them, roasted red pepper sauce, throw them in pasta, put them in sandwiches… yum!  

Yes, you can buy roasted red peppers in a jar.  But, here, in my part of Canada, they’re expensive!  It’s around $6.00 for a jar (which isn’t very big), and I can buy peppers from the green house for $2.50 for 2 lbs!!!  And, I think they taste better fresh!  Plus, they’re very easy!

1.  Preheat your BBQ.  I like to turn all of my burners on high, and then turn them down once it’s hot. 

2.   Keep the heat on medium under your peppers, and turn the other burners off if you don’t need to use them.

3.  Wash and dry your peppers and put them whole on the BBQ.

4.  Wait about 2 minutes, until the first side is black, and turn them over (yes, this is one time when you want your food to be black!)

5.  When they look like this on all sides, they’re ready!

6.  Put them in a bowl:

7.  Cover them with plastic wrap (this allows them to steam and makes the skin really easy to remove):

8.  Wait until they’re cool, and then peel all of the skin off.  It’s usually really easy.  Whatever you do, don’t rinse them!  You’ll take away the smoky, delicious flavour! 

9.  Rip or cut them in half and remove the seeds and stem. 

10.  Voila!  You’ve got roasted red peppers to slice, puree or do what you please with!

Enjoy!

The Hungry Teacher

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Filed under BBQ, Side Dish, Vegetarian