Hummus Already Prepared Canned By Sy Recipes

EASY CANNED CHICKPEA HUMMUS

Steps:

• Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
• Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
• Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

HUMMUS, ALREADY PREPARED (CANNED) BY SY

Steps:

• In a bowl blend the Hummas with the garlic, olive oil, tahini paste, lemon juice, cumin; vary the olive oil, tahini paste and lemon juice to make sure that it does not become to thin.
• You want a nice thick consistency to the Hummas.
• Place on a large round plate and using the back of a spoon to create a"circular swirl like form" around the sides.
• Sprinkle with a little chili/tobasco sauce and garnish with sun-dried tomatoes.
• Serve with pita bread (warm in microwave), pickled garlic cucumbers/olives (Israeli/Arabic variety).
• OPTION- SINGLE HUMMUS PLATE, ALREADY PREPARED (canned).
• Using the above recipe, place a single serving of hummus on a small round plate (add more tahini to taste).
• Using the back of a spoon to create a"circular swirl like form" around the sides and a"well" in the center.
• Sprinkle with hot chili sauce (Substitution- Tobasco Brand/Texas Pete Hot Sauce) In the"well" put some chopped onions, greens, fresh tomato, etc.
• Garnish with parsley.
• Serve on a side dish: pita bread (warm in a microwave), pickled garlic cucumbers and olives (Israeli/Arabic variety).
• .
• NOTE: Try Pita Snacks#35658 (http://www. recipezaar. com/35658).

BEET JAM

Steps:

• Wash and peel the beets.
• Put them through a meat grinder or grate them.
• In a pot, barely cover them with water and cook them slowly until they are tender.
• Add the sugar, the ginger, the lemon juice and rind.
• Cook until thick and clear, which will take about an hour.
• Add the chopped nuts.
• Makes about 3 quarts.

AUSHAK

Steps:

• Make the dumpling filling with the scallions, salt, pepper, red pepper flakes, and garlic, mixing in a bowl.
• Place this filling into wonton wrappers, pressing them into half circles.
• For the meat sauce, sauté onion until golden, then add beef, garlic, coriander, and ginger cooking until meat is cooked through. Stir in water and continue cooking at same heat for 5 minutes, before adding tomato paste and continuing to cook for a further 5 minutes. Season with salt and pepper.
• Finally, blend the yogurt, garlic and salt in a bowl for the yogurt sauce.
• Serve the dumplings covered with the meat sauce and a small amount of yogurt sauce and garnished with mint.

CHICKPEA SNACK

Steps:

• Heat olive oil; add onion, small hot chilies, curry powder, and mustard seed.
• Fry just a little.
• Add chickpeas until lightly toasted.

HUMMUS FROM DRIED CHICKPEAS

Steps:

• Bring chickpeas to boiling then simmer about 1/2 hour until tender.
• Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
• Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
• Mix the batches together in a large bowl.
• Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
• Pack in freezer containers of an appropriate size for your household.
• Tip -- This makes a nice hostess gift when attractively packaged.
• Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.

PEAS AND ARTICHOKES (GREECE)

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.

SAUERKRAUT WITH DILL BY SY

Steps:

• Remove the outside leaves of the cabbage, cut out the core and quarter the head.
• Slice/Shred the cabbage into thin strips.
• In a wide Corningware dish (or crock pot) add a layer of the shredded cabbage and sprinkle salt on top, add some dill and toss.
• Next add another layer and sprinkle with salt, dill and toss, etc.
• Add luke warm water to cover the cabbage mixture and toss. (Note: It is important to have enough liquid cover the cabbage all the time. As needed add more liquid; 2 tablespoons salt to 1 quart water-to cover.).
• Next put a flat plate on top to press the cabbage down and then cover with cheese cloth. Make sure the cheese cloth does not go over the lip of the dish, but tucked in around the cabbage.
• Next cover with plastic wrap. (You can also use a plastic zip-lock bag filled with water to act as a weight and seal the cabbage from the air. I use the glass Corningware cover upside down and on the plate, as an additional weight.).
• Every few days, remove any scum and poke (I use chopsticks), toss lightly to make sure there are no air pockets.
• Let ferment for about 3-4 weeks.
• Remove any remaining scum/discolored kraut, toss.
• Transfer to a glass container and refrigerate.
• NOTES:
• 1) It is important to completely de-solve the salt if adding more liquid at the beginning or later on. Also, to thoroughly toss the cabbage. Because if you don't the finished sauerkraut will appear "Sandy" due to the salt granules not de-solving completely.
• 2) Please do your homework on making a safe recipe free from bad bacteria. That is, a good sauerkraut, which is fermented and then refrigerated (which can keep up to 1-2 months). This recipe is not intended for the canning process which uses a hot water bath to seal the sauerkraut and can keep for an extended period of time. This recipe is only written as a general guide only and specific quantities of ingredients are not listed. Because it is important for you to search and follow the written/proper proportions (from a published recipe within an established website or cook book) for the cabbage, salt, vinegar, water, etc and recommended "times" for fermentation. So go to the internet and do a search for a good Sauerkraut Recipe.
• Furthermore, go to these URL's as well; National Center for Home Food Preservation,
• http://nchfp.uga.edu/how/can6a_ferment.html,
• http://nchfp.uga.edu/how/can_06/sauerkraut.html,
• And go to the Food dot com message board, Canning, Preserving and Dehydrating,.
• http://www.food.com/bb/viewforum.zsp?f=24.
• Finally, the Ball Book is a good source of how to safely make fermented products as well.
• 3) This recipe and all notes have now been modified from the initial post.

HUMMUS (CHICK PEAS)

Steps:

• Place all ingredients except water in food processor, process till it becomes a paste.
• Also at this point, you can add, other ingredients to make it into flavored hummus, like, Jalapeno, or red peppers, olives, etc. (make it your own).
• Slowly add water to make it the consistency you want. Now enjoy.