Hummus

My husband was recently bothering me because I had not made hummus last semester.  So, by request, I made hummus today.

Hummus is a Middle Eastern staple food.  When eaten with bread it makes a complete protein, which is awesome especially if you're vegetarian or vegan (though understandably less awesome if you suffer from Celiac disease).  Hummus is actually pretty easy to make.  It relies heavily on taste... so be sure you're tasting as you go.  So, here's my recipe, feel free to play with it and adjust as you like.

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Hummus, ala the Lazy Wife

1 lb bag dried chickpeas (you can, of course, use canned chickpeas, dried are sometimes cheaper)
Water
1 head of Garlic, minced
The juice of 2 Lemons
1/3 - 1/2 cup Tahini (Sesame seed paste)
1/2 cup Olive Oil
Salt to taste
Optional Hand full of Sun Dried Tomato, Red Pepper, Paprika, Basil, Avocado, Chipotle pepper, etc.

For the Hummus purists (No optional extras):
Soak the dry chickpeas in water overnight.  Drain the old water and cover the now plumped peas with water by about an inch over the level of the peas... it's not important to get the water quantity exact for these steps, just to make sure the peas absorb as much water as they need to become soft.  Bring the peas to a boil, cover and reduce heat to simmer.

My chickpeas have always boil over... but uncovered they smell funny, so choose your poison.

Lower: cooked peas, top left: pea skins, top right: naked peas

Once the chickpeas are soft (30min - 2 hours). It really depends on how much attention I'm paying... when they're soft to the touch (squish one between your fingers after letting it cool and see if it mashes easily) turn off the heat and let them cool.

Hummus with Sun Dried Tomato and dried red pepper

Hummus with olive oil and paprika

When you can handle them, strain the chickpeas and prepare for the "fun" part.  Now, some people just leave them in water and roll them around in their fingers to remove the skins, because the skins, for the most part, rise to the top and can be skimmed off.  I, however, am a perfectionist.  I sit down and watch something while I squeeze the skin off of each and every pea.  My other reason for this is because I do not own a food processor, and mash the peas with a potato masher, and I get a better consistency when I remove every skin.  If you don't care about texture or are blessed with a food processor, then go ahead and remove as much of the skins in whatever way you like.

After removing all the skins, put the peas in a medium to large size bowl.  Add the garlic, lemon juice, tahini, olive oil and some salt, and mash until you get a nice smooth paste.

Some of the ingredient amounts can vary depending on how moist or dry your chickpeas are, and how much you like or dislike certain flavors.  I happen to LOVE garlic, so I used a whole head... just enough to almost give me heartburn.  If you don't like garlic so much, then use 1-5 cloves or whatever you like.

If you find the mashing is not giving you a nice smooth paste, then add a little more tahini, olive oil or lemon juice, depending also on what flavor you think is lacking.  You do have to play with it a little, to get the right taste for your pallet.

If you're feeling a little more adventurous,  you can experiment a little more.

Make the original recipe, but at the end stir in some chopped up sun dried tomato, or some red pepper, or avocado... I know at the farmer's market I used to go to, there was a guy that had all kinds of interesting flavors of hummus.

In most of the Middle Eastern restaurants I've been to, they serve hummus with olive oil and paprika on it.

If you can't find tahini (which I couldn't for a while where I am) I substituted smooth peanut butter!  I know!  Sounds totally crazy, right?!  Well, I did, but I used a little less peanut butter and a little more olive oil and lemon juice, and lots of garlic.  Once it sat for a day in the refrigerator, it tasted pretty much the same as regular hummus, with maybe a little more of a nutty aftertaste.

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The historical origins of Hummus are unknown.  The earliest verified description of hummus comes from 18th century Damascus.  There were probably similar recipes before the 18th century, and in fact, the Egyptians ate a similar dish that used vinegar instead of lemon juice (which was the ingredient that arrived in the middle east later than all the others).  But it is still unknown where or when hummus, as we know it today, was first made.

Chickpeas are GREAT! Chickpeas are a good source of zinc, folate, and protein.  They have a lot of dietary fiber and are a good source of carbohydrates (especially for people that are insulin sensitive/diabetics).  They also contain phosphorus, magnesium and iron.

Citations: Wikipedia: Hummus, Chickpea

Cinnamon Rolls

I woke up one day earlier this year with a craving for Cinnamon Rolls.  I tried to ignore it for as long as I could... but then I gave in and looked up a recipe and baked these irresistibly delicious rolls.

I do have to say, also, that I LOVE Paula Deen and her appreciation for butter.

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Cinnamon Rolls

Servings: 12-15 rolls (depending on how thin you cut them) 

Prep Time: about 1 hour 20 min, Cook Time: 30 min

Ingredients:

Dough:
1/4 ounce package yeast
1/2 cup water
1/4 cup sugar
1/2 cup milk
1/3 cup butter

1 tsp. salt
1 egg
3 1/2 - 4 cups flour

Filling: 
1/3 cup melted butter, plus more for the pan
1/4 cup white sugar

1/2 cup brown sugar
2-3 tablespoons ground cinnamon
1/4 cup chopped walnuts, or pecans (optional)(I've also crushed some sliced almonds and used those)

Glaze:
4 tablespoons butter
2 cups powdered sugar
1-2 teaspoon vanilla
3-6 tablespoons of hot water (enough to make it smooth)

Directions:

In a large bowl, mix yeast, about two cups of flour, sugar and salt.  In a mircowave safe measuring cup, mix water, milk and butter, heat until butter is just melted, not until very hot.  Add liquid mixture to large bowl, add egg and mix until smooth.  Add about two cups more of flour and mix until the dough comes together and is easy to handle.  Gently knead dough on lightly floured surface (or in the bowl), the more you knead the tougher the dough will get, so DON'T over knead, just enough to incorporate everything plus a little.  Place in well-greased bowl (or keep in the bowl you were using, I don't grease mine) and let rise until doubled, usually 1 - 1 1/2 hours. I usually cover mine with a damp cloth and put it in a barely warm oven.

When doubled, punch down dough.  Roll out on flour surface into a 15x9 inch rectangle.  Spread melted butter all over dough, I softened my butter and spread it out leaving about a 1-2" bar across the top of my rectangle free from butter.  Mix sugar, cinnamon and optional walnuts or pecans and sprinkle over buttered dough.

Beginning at 15 inch side role up dough and pinch edge together to seal.  Cut into 12-15 slices; thin, serrated knives work well.  Coat bottom of baking pan with butter and sprinkle with sugar.

Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.  Again, I like putting the pan in a barely warm oven with a dish of hot water underneath, because I think it makes them more moist.

Bake (with a dish of water underneath) at 350 degrees for about 25-30 minutes or until nicely browned.

Once rolls are done baking, mix melted butter, powdered sugar, and vanilla.  Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.  Spread over slightly cooled rolls.  Serve warm.

Based on Paula Deen's Recipe with my own additional suggestions.

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Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum, which can be used in both sweet and savory foods. Cinnamon trees are native to South East Asia. It was imported to Egypt as early as 2000 BC.

The Old Testament makes specific mention of the spice many times: first when Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil; in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon.  In Song of Solomon, song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon.

It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: records show that gifts of cinnamon and cassia were brought to the temple of Apollo at Miletus.  It was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year's worth of the city's supply at the funeral for his wife Poppaea Sabina in A.D. 65.

Through the Middle Ages, the source of cinnamon was a mystery to the Western world.  Sieur de Joinville accompanied his king to Egypt during the crusades  in 1248, and reported that cinnamon was fished up in nets at the source of the Nile out at the edge of the world.  In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests; the Arabs employed a trick to obtain the sticks.  This story was current as late as 1310, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more.

Portuguese traders finally landed in Ceylon (Sri Lanka) at the beginning of the 1500's and restructured the traditional production and management of cinnamon by the Sinhalese, who later held the monopoly for cinnamon in Ceylon. The Portuguese established a fort on the island in 1518 and protected their own monopoly for over a hundred years.

Dutch traders finally dislodged the Portuguese in 1638.  The Dutch East India Company continued to overhaul the methods of harvesting in the wild and eventually began to cultivate its own trees.

The British took control of the island from the Dutch in 1796. However, the importance of the monopoly of Ceylon was already declining, as cultivation of the cinnamon tree spread to other areas, and coffee, tea, sugar and chocolate were becoming more popular than traditional spices.

Some interesting Health Benefits of Cinnamon:

• Just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
• Cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with diabetes. 
• Cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
• Cinnamon has been shown to reduce the proliferation of leukemia and lymphoma cancer cells.
• It has an anti-clotting effect on the blood.
• Patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
• When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
• Smelling cinnamon can boost cognitive function and memory.
• Cinnamon fights the E. coli bacteria in unpasteurized juices.
• Cinnamon is a great source of manganese, fiber, iron, and calcium.

(Citations: Paula Deen's Website, Wikipedia: Cinnamon, 10 Health Benefits of Cinnamon)


Update: This is what I found on the Husband's plate after he ate THREE cinnamon rolls:

They are obviously Husband approved.

Honey Bran Muffins

I have done it!  I recreated the taste of Mimi's Cafe's Honey bran muffins... and they are delicious.

I was thinking the other day that I do not have a whole lot of fiber in my diet.  Knowing the bran is amazingly good for you, I wanted to find a better way to eat it than Raisin Bran (which is gross because I don't like raisins).

Thus the search began for a recipe that would allow me to make delicious bran muffins.  I used to regularly order honey bran muffins at Mimi's... so I figured I would start with that.  There was a post on a forum about Mimi's bran muffins.  I was disappointed that they did not call for honey, but for dark corn syrup.  I decided to tweak the recipe a little since it also called for raisins pureed with water, which doesn't work because:
1) I don't like raisins, and
2) I don't have a blender of any kind in my apartment.

Please note that despite my looking for something "healthy," I must admit that these are basically like candy on the outside.  So other than the bran being good for me, the sugar and fat content is probably rather high.

Here, is my tweaked recipe: (Original found Here)

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Honey Bran Muffin

Makes 12 regular sized muffins

dry ingredients:
1 cup flour
1 cup wheat bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
"liquid" ingredients:
1/3 cup brown sugar (it called for dark, but all I had was light)
1/4 cup honey
2 Tbsp molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 Tbsp grated orange zest (the orange flavor is a little overpowering, I'd probably reduce this to 1 Tablespoon or maybe even 2 teaspoons)

Glaze:
3 Tbsp sugar
3 Tbsp brown sugar, packed
3 Tbsp butter (very soft or slightly melted - I put this whole mixture on top of the fridge while I did the rest and it worked really well)
2 Tbsp honey
2 tsp water

Preheat oven to 350 degrees
Distribute about 1 Tbsp of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure)
In a medium bowl (or one with a pour spout) mix all the dry ingredients.
In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients.  Stir the liquids into the dry ingredients until just moistened.

Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.
Immediately invert the baked muffins onto foil or wax paper to cool.
I put mine on wax paper, and then enjoyed eating the carmelized rings on the muffin tin - if you make them, you'll know what I'm talking about.

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Do you find yourself typing "brain" when you mean to type bran?  I certainly do.

Bran is the hard outer layer of a grain.  Wheat bran can usually be found in the supermarket; and though I have not really looked for them yet, oat and rice bran are also available (rice bran is used in several Japanese recipes). Bran can be milled from any grain: rice, corn, wheat, oats, barley and millet (rice bran comes from the layer that is removed when brown rice becomes white rice).

Apparently, wheat and barley bran do contain gluten (sorry to all of you with celiac disease/sprue). However, rice and corn bran do not contain gluten, and oat bran is somewhere in between.  If you have a mild gluten-intolerance, you might try that. (medicinenet.com)

Bran is REALLY good for you.  Not only does it contain a great amount of dietary fiber, but also essential fatty acids, starch, protein, vitamins and minerals!  Also, it's very filling.

(citations: Wikipedia, Grain picture in the public domain, Google Health, Medicinenet, therecipelink)