Roasted Red Pepper Hummus

Hummus was invented to make me happy, I think.  It's so simple yet can have so many different flavors and versions.  That makes it a fantastic snack or appetizer.  And it's fairly healthy too!  Woot!  This is by far the best hummus I've had and Jeff agreed.  It's soooo good!  Slightly sweet, a little spicy, mmm mmmm.  And I love the color.  It makes a festive addition to any meal.

Roasted Red Pepper Hummus

source: Allrecipes.com, slightly adapted by Amy's New Kitchen
serves: 6-8

Ingredients:
1 (15 oz) can garbanzo beans, drained-reserving the juice
4 oz roasted red peppers
Juice of 1 lemon
1 1/2 Tbsp tahini
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp salt




In a food processor combine all ingredients and pulse/blend until smooth.  Add some of the reserved garbanzo bean juice if necessary to acquire the consistency you desire.  (I probably used 3-4 Tbsp)  Make sure to scrape the bottom and sides of the bowl to ensure all ingredients are well blended.  Serve immediately or store in the fridge until ready to serve.

Butter Chicken

I love Indian food.  Why?  Because it almost always involves chicken and rice!  I have never tried Butter Chicken at a restaurant before but I thought it sounded interesting so I went ahead and tried it even though I had no idea what I was in store for.  It was good.  I wouldn't say I loved it but Jeff did!  So I am posting it anyway because I know this recipe is capable of people loving it and maybe that person is you! 

Indian Butter Chicken

source: Joelen of What's Cookin', Chicago?, slightly adapted by Amy's New Kitchen
serves: 6

Ingredients:

1 Tbsp vegetable oil

1 lb boneless, skinless chicken thighs, cut into bite-size pieces

1/2 tsp garam masala

1/4 tsp cayenne pepper

1 Tbsp vegetable oil

1 white onion, chopped

2 Tbsp unsalted butter

2 tsp fresh lemon juice

1 Tbsp ginger, finely grated

1 clove garlic, finely grated

1/2 tsp garam masala

1 tsp chili powder

1 tsp ground cumin

1 bay leaf

2 cups tomato puree

1 jalapeno, seeded and diced

1 cup heavy cream

1/4 cup plain yogurt
1/4 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper

1 pinch salt

1 pinch black pepper
1/4 cup finely ground cashews


Heat 1 Tbsp oil in a large skillet over medium heat.  Add chicken and season with 1/2 tsp garam masala and 1/4 tsp cayenne pepper.  Cook until lightly browned, about 10 minutes. 


Meanwhile, prepare the sauce by heating 1 Tbsp oil in a large saucepan on medium high heat.  Saute onion until soft and translucent.  Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf.  Cook, stirring for 1 minute.  Add tomato puree and jalapeno and cook for 5 minutes, stirring frequently.   Stir in cream, yogurt and cilantro.  Reduce heat to low, and add the browned chicken.  Simmer for 10 minutes, stirring frequently.  Season with salt and pepper to taste.  Just before serving, add the ground cashews and stir.  


Serve over steamed basmati rice.

 Does that not look awesome?  We had this with pita and Roasted Red Pepper Hummus!  More on that later! 

I made some slight changes to the amounts of ingredients from Joelen's version of this recipe.  There was a little too much garam masala for my taste so I halved it in my recipe.  I also added a jalapeno pepper because I think it would've added a little kick and really put this dish over the top!

Mexican Rice

What can I say?  I'm making another rice recipe.  :)  My dad makes the best Mexican food ever.  Maybe I'm a little biased but who cares-I love it and that's all that matters.  Ha!  But if you would like to know what it tastes like too, here is his 'recipe' (I use that term loosely as the man never measures-he just eyeballs amounts of ingredients) and I hope you like it too!

Mexican Rice
serves: 5

Ingredients:
2 Tbsp vegetable oil
1/2 tsp sea salt
3/4 cup long grain rice
1 (4oz) can Mexican flavors tomato sauce
1 1/2 cups water
1 clove garlic, minced
1 tsp freshly cracked black pepper
1 1/2 tsp camino (cumin)
1/2 white onion, sliced
1-2 jalapenos, seeded and quartered lengthwise


Heat oil in a skillet and add rice and salt.  Stir frequently on medium heat until the rice grains become larger and start to look a little whiter.  About 5 minutes or so.  Add tomato sauce, water, garlic, pepper, and camino then stir until combined.  Place the onions and the jalapenos on top of the rice.  Cover and simmer on medium to low heat for 18-20 minutes.  Fluff with fork and serve.

You can choose to eat the vegetables or discard them if the pieces of peppers are too hot or that much onion flavor isn't your thing.  I leave them in and cut them up on my plate and mix them right back into the rice!  So tasty and reminds me of growing up.  This recipe isn't exactly how my dad used to make it but I am working on it.  One day I hope to perfect it.