Monthly Archives: May 2015

Roasted Garlic Hummus

janine hanover block

I consider myself a snacker, and unfortunately I typically go for something salty, like chips, or sweet, like chocolate.  I needed a change, and I decided to be adventurous and try hummus.  I fell in love with the creamy texture and I’ve been eating it ever since.  One thing I’ve discovered about hummus is that you can make it from scratch, and it’s easy!  For this recipe, I went for a classic garlic hummus, which can be easily dressed up if you so choose.  Personally, I prefer adding basil pesto or sriracha when I want a twist on this hummus!

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

What you need:

Garbanzo beans, cooked

Tahini Paste (sesame seed paste)

Lemon Juice

Water

Garlic

Olive Oil

Crushed Red Pepper

Salt

Pepper

Cumin

Turmeric

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

Set the oven to 375F.  Take a piece of foil, big enough to accommodate an entire head of garlic.  Remove and peel the garlic cloves.  Toss in some olive oil.  Add the garlic to the foil and wrap the foil around it, creating a purse.  Place it on a sheet tray, to prevent oil dripping on the bottom of the oven.  Roast for about 30 minutes; the garlic will be soft and aromatic.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

In a food processor add the cooked garbanzo beans, tahini paste, lemon juice, water, roasted garlic, salt, pepper, cumin, and turmeric.  Process until there are no clumps.  The hummus should be smooth.  Transfer to a serving bowl and garnish with a sprinkle of crushed red pepper and drizzle of olive oil.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

Roasted Garlic Hummus

Makes about 5 cups

Ingredients:

2 15oz cans garbanzo beans, drained

⅓ cup tahini paste

Juice of 1 lemon

¼ cup water

1 head of garlic

4 TBSP olive oil

1 tsp cumin

1 tsp turmeric

1 tbsp salt

1 tbsp pepper

1 tsp crushed red pepper

 

  1. Set the oven to 375F.  Separate the garlic cloves and peel them. Toss them in 2 TBSP of olive oil and place onto a piece of foil.  Fold the foil up to encompass the garlic.  Place the foil pouch on to a sheet tray to trap any leaking oil.  Roast for 30 minutes, the garlic should be soft and aromatic.
  2. Add the garbanzo beans, roasted garlic, tahini paste, water,  lemon juice, salt, pepper, and turmeric.  Blend in a food processor until smooth.
  3. Spoon into a serving bowl and garnish with crushed red pepper and remaining olive oil.

    janinebio

Oven Roasted Salmon with Asparagus, Brown Basmati Rice, and Old Bay Compound Butter

janine hanover block

I’ve been on a bit of a salmon kick recently.  I’ve been buying it every time I go to the store, and I’ve been ordering it obsessively at restaurants all spring.  I find salmon to have a very distinct odor and flavor, and I think that might be what attracts me to it.  This week I found myself with two salmon filets and no idea of what to do with them.  So I dug around my kitchen and got a bit creative.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

What you’ll need:

5 oz salmon filet

Asparagus

Brown Basmati Rice

Olive Oil

Salt

Pepper

Lemon

Dill, fresh

Old Bay Seasoning

Unsalted Butter, softened

Vegetable Stock

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

Preheat the oven to 350F.  Drizzle the salmon filet with olive oil.  Season with salt and pepper.  Place into a roasting pan and place into the oven.  Cook for about 10 to 12 minutes.  I like my salmon cooked medium, but if you like yours more done, add a little bit more time.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

To make the compound butter, add the softened butter into a bowl and mix with the Old Bay seasoning and fresh dill.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

For the asparagus, bring a pot with water up to a boil.  Season the water with salt and add the asparagus.  Blanch the asparagus for 3 to 5 minutes, then drain into a colander.  Shock the asparagus in an ice water bath to stop the cooking process.  Remove the asparagus from the ice water.  Heat a saute pan with a Tbsp of butter.  Saute the asparagus for about 2 minutes and season with salt and pepper.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

In a pot, bring the vegetable stock up to a boil. Once boiling, add the basmati rice and turn the heat down to a medium-low setting.  Place the lid on top and cook until the rice is done, about 30 minutes.  Fluff with a fork when done and add the juice of one lemon.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

On a plate, spoon about ½ cup of the rice into the center.  Lay about 4 asparagus sprigs across the rice.  Place the salmon just on top of the asparagus.  Add 2 Tbsp of the compound butter on top of the salmon and let the heat of the salmon melt the butter.

 

Oven Roasted Salmon with Asparagus, Brown Basmati Rice, and Old Bay Compound Butter

Serves 5

Ingredients:

5 5 oz salmon fillets

2 Tbsp olive oil

Salt, to taste

Pepper, to taste

1 stick unsalted butter, softened

3 Tbsp Old Bay Seasoning

3 Tbsp fresh dill, lightly chopped

1 bunch asparagus

½ cup brown basmati rice, uncooked

2 cups vegetable stock

Juice of 1 lemon

 

  1. Preheat oven to 350F.  Drizzle the salmon fillets with olive oil and season with salt and pepper.  Place onto a roasting pan and cook for 10 to 12 minutes, for a medium center.  For a more well done salmon, add a few more minutes.
  2. To make compound butter combine the stick of unsalted butter, Old Bay seasoning, and fresh dill in a bowl.  Set aside.
  3. Bring a pot of water to a boil and season the water with salt.  Blanch the asparagus in the water for 3 to 5 minutes.  Drain into a colander and then shock in an ice bath.  Remove from the ice bath immediately.  In a saute pan, melt about 1 Tbsp of butter.  Saute the asparagus in the butter for about 2 minutes.  Season with salt and pepper.
  4. For the rice, bring the vegetable stock to a boil, add the rice and cover the pot with a lid.  Turn the heat down to a medium-low setting and cook the rice for 30 minutes.  Fluff with a fork when done and add the juice of the lemon.
  5. To plate, add about a ½ cup of cooked rice into the center of the plate.  Lay about 4 to 5 asparagus sprigs across the rice.  Place a salmon filet on top of the asparagus.  Add a Tbsp or two of the Old Bay compound butter to the top of the salmon.  Let the heat of the salmon melt the butter.

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