Roasted Garlic Hummus

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 head garlic
• 1 (19 ounce) can chickpeas
• 2 tablespoons lemon juice
• 2 teaspoons sesame oil
• 1 teaspoon cumin
• 1/2 teaspoon ground pepper (i use less)
• 1/4 cup plain yogurt
• salt
• hot pepper sauce

Recipe

• 1 cut top 1/4 off head off garlic; remove any loose papery skin.
• 2 place garlic cut side down on foil in baking pan.
• 3 roast in 375 oven for 45 minute.
• 4 let cool 10 minute.
• 5 place chickpeas in food processor and chop.
• 6 add lemon juice, oil, cumin, pepper, and garlic squeezed out of skins.
• 7 puree until smooth, adding yogurt.
• 8 add salt and hot pepper sauce to taste.

Penne With Grilled Chicken And Eggplant

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 (28 ounce) can fire-roasted tomatoes (muir glen)
• 1/2 cup wine or 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon salt and pepper
• 2 boneless chicken breast halves
• 1 large eggplant, slice 1/2 inch thick
• 1/2 cup chopped fresh basil
• 1 tablespoon fresh oregano
• 8 ounces penne pasta
• 1/4 cup parmesan cheese

Recipe

• 1 in large saucepan, saute garlic in 1 tbl oil for 1 minute. add tomatoes and cook 5 minutes. add wine, tomato paste, sugar, salt and pepper. simmer 30 minutes, stirring occasionally.
• 2 while sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 tbl oil, 6-10 minutes or until done, turning once.
• 3 cut chicken and eggplant into 1 inch pieces and add to tomato mixture. add basil and oregano. simmer 10 minutes.
• 4 cook penne pasta in boiling salted water until aldente, about 15 minutes.
• 5 top cooked pasta with sauce and sprinkle with parmesan.

Red Pepper Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup roasted red sweet pepper, drained
• 1 fresh red chili pepper, seeded & coarsley chopped
• 8 ounces soft cream cheese, cubed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 garlic clove, quartered
• 1 tablespoon snipped fresh rosemary

Recipe

• 1 in food processor combine all ingredients, except rosemary.
• 2 cover; process until smooth.
• 3 transfer to a bowl.
• 4 stir in rosemary.
• 5 serve immediately or cover and refrigerate for up to 2 days.

Green Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 900 g potatoes, peeled and roughly diced
• 1 small onion, peeled and coarsely chopped
• 1 1/4 liters chicken stock
• 2 cm cube fresh gingerroot, peeled
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 5 tablespoons chopped fresh coriander
• 1 small hot green chili
• 275 g peas (fresh or frozen)
• 3/4 teaspoon salt (more if the stock is unsalted)
• 1 tablespoon lemon juice
• 1/2 teaspoon ground roasted cumin seeds
• 3/4 cup double cream

Recipe

• 1 combine the potatoes, onions, chicken stock, ginger, ground coriander and ground cumin in a pan and bring to a boil.
• 2 cover, turn heat to low and simmer for 30 minutes.
• 3 remove the cube of ginger and discard it.
• 4 add the fresh coriander, green chilli, peas, salt, lemon juice and ground, roasted cumin seeds.
• 5 bring to a boil and simmer, uncovered for 2-3 minutes or until the peas are just tender.
• 6 empty the soup into the container of an electric blender in 2 or 3 batches and blend until it is smooth.
• 7 put the soup into a clean pan. add the cream and bring to a simmer to heat through.

Roasted Garlic Macadamia Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 bulbs of garlic
• 1/4 cup macadamia nuts, ground coarsely
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup water
• 1 teaspoon soy sauce (or bragg liquid aminos or tamari)
• 3/4 cup half-and-half cream (or soy milk)

Recipe

• 1 remove skins from both heads of garlic, peeling down to the cloves. do not remove the skins covering the individual cloves.
• 2 wrap both garlic heads together in aluminum foil, shiny side inside. place the foil package on a baking pan, and roast at 375°f for 1 hour.
• 3 while garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
• 4 cool the nuts and coarsely grind them (in a mill if on-hand). set aside.
• 5 when garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
• 6 break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
• 7 add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
• 8 transfer to a 2-quart saucepan and warm over medium heat. stir in ground macadamia nuts.
• 9 makes about 1 1/2 cups.

Roasted Guajillo Salsa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 6 -8 guajillo chilies
• 1 small onion
• 6 garlic cloves
• 1 small tomato
• 1 (8 ounce) can fire-roasted tomatoes
• 1 teaspoon salt

Recipe

• 1 preheat your oven to 400 degrees.
• 2 on a cookie sheet, roughly chop your onion, tomatoes, and lay out face up. peel the garlics and place on cookie sheet too. roast in the oven for about 15 minutes.
• 3 while the veggies are roasted, take your guajillo chiles, and put them in a frying pan on medium heat, to soften. cook on each side about 45 seconds - 1 minutes, or until they are soft. do not let them get black and crunchy!
• 4 pull your guajillo chiles out of the frying pan, and slice them up. if you don't like spicy, remove seeds. i leave the seeds because i like spicy!
• 5 in your blender, combine all ingredients (roasted veggies, chiles, canned tomatoes, and salt). blend until all ingredients are ground up, and there is a smooth consistency.
• 6 enjoy with your favorite tortilla chips, as a sauce for enchiladas, a sauce to acompany fajitas, or any sort of mexican dish you would like!

Kgcook's Really Slow Roasted Tomatoes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 quarts fresh tomatoes
• 3/4 cup olive oil (extra light tasting)
• 1 teaspoon salt (regular or sea salt)
• 1 tablespoon minced garlic, dry
• 1 tablespoon dry basil

Recipe

• 1 preheat over to 225 degrees.
• 2 you will need 2 large cookie sheets with lips.
• 3 in a large bowl pour about 3/4 cup olive oil.
• 4 add your choice of seasonings and/or herbs (except salt) and mix well.
• 5 wash tomatoes and core.
• 6 cut tomatoes in halves or quarter and put in large bowl.
• 7 put tomatoes in the bowl and toss so that they are well coated.
• 8 put the tomatoes on the cookie sheets skin side down.
• 9 sprinkle with salt.
• 10 bake in over uncovered until tomatoes collapse on themselves.
• 11 that will take 15 to 20 hours depending on how meaty they are.
• 12 remove from over and cool.
• 13 when cool you may pinch the skin off the back of the tomatoes to remove it.
• 14 as you do that put tomatoes on another tray that is covered with parchment paper and freeze till solid.
• 15 i put my tomatoes in freezer bags and seal shut.