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KerriansKitchen

KN, p. 190 “Sheila’s Favorite Chick Pea Dip”

 

ChickPeaDip

 

The Superbowl will be here soon and we’re gathering our Game Day recipes now. Sheila makes a great chickpea dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table this year. You know, the table where people graze all afternoon and evening in between the chili and pizza and sandwich snacks. Nobody ever died eating it, so we figure it’s a keeper.  😉

 

"Sheila's Favorite Chick Pea Dip"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 - 15 oz can Goya chickpeas
  • 5 tablespoons chickpea water from the can
  • 2 teaspoons chopped garlic
  • 10 teaspoons roughly chopped sun-dried tomatoes in olive oil
  • ½ teaspoon dried herbs de Provence
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Celtic sea salt
  • Note: all the jars of sun-dried tomatoes in our store contained Italian spices. That’s fine for this recipe, since they combine nicely with the herbs de Provence.
Instructions
  1. Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
  2. Mix the chickpeas, chickpea liquid and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
  3. Chill until ready to serve or serve immediately.
  4. Serve with toasted baguette slices, celery, or pita chips.
 

Enjoy!  🙂

 

 

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KN, p.186 “Kerrian’s Pumpkin Soup”

 

Pumpkin SoupIMG_6202

Thanksgiving is coming! Thanksgiving is coming!  Yay!
Sheila and I were at the store earlier and picked up a few odds and ends – mostly the salad fixings, since the guests will be bringing some of the side dishes. I stocked up on the canned pumpkin.  I can never get enough pumpkin, so I am making pumpkin soup to go with my sandwiches both before and after Turkey Day.  🙂

 

This is a super easy recipe. No chopping! I use the pumpkin can to measure the milk, and all the ingredients go straight into the pot. Minimal cleanup and it’s ready in 15 minutes. Sheila says she likes the soup, but I have a sneaking suspicion that she likes the fact that all she has to do is show up to the lunch table and enjoy.  🙂

 

"Kerrian's Pumpkin Soup"
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1- 15 oz can organic pumpkin puree
  • 1 3/4 cup milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 tsp sea salt
  • 1/4 cup brown sugar
  • Garnish - 1/2 teaspoon pre-packaged, halved pecans for each bowl.
  • Garnish - 1/8 teaspoon ground cinnamon for each bowl.
Instructions
  1. Place pumpkin in a 2 quart saucepan.
  2. Add milk 1/4 cup at a time, mixing thoroughly.
  3. Add cinnamon, nutmeg, sea salt, and brown sugar and mix together.
  4. Heat on medium heat until soup starts to bubble at the edges, about 5 minutes, stirring occasionally to keep from sticking.
  5. Stir and cook for 5 more minutes. It will be thick and creamy.
  6. Divide equally among bowls and garnish with cinnamon or chopped pecans. (or both)
 

Happy Thanksgiving!

*Photo by Patti Phillips

 

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KN, p. 164 “Game Day Nachos”

 

NachosIMG_5067

The Big Game should only be watched with nachos in hand. That’s a given. But, what kind of nachos? Is there more than one kind? Turns out there are as many different kinds of nacho recipes as there are chili or stew recipes.

 

Movie nachos – the kind with the fake cheese poured on top of a mound of tortilla chips. Best I ever had were served in a theater in Texas. Soooooo good.

 

Home nachos – tortilla chips, salsa and shredded cheese piled on a plate, nuked in the microwave and then scooped up with the tortilla chips. Quick and easy; can be tossed together during a commercial break.

 

Party nachos – everything and the kitchen sink piled on a plate and scooped up with tortilla chips.

 

Super party nachos – a nacho casserole made with layers of anything the cook thinks goes together. Anything. The only constant being the tortilla chips at the bottom. You eat this with a fork. Or maybe a spoon.

 

Here’s our version – hearty enough to be a meal and taste tested by a few football pals, and me, of course. J

KN, p. 164 "Game Day Nachos"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • 15 oz can Goya black beans
  • 1 teaspoon sea salt
  • 1 1/4 lb ground beef
  • 1 teaspoon chili spices (optional)
  • 2.25 oz can sliced olives
  • 12 oz. jar sliced Jalapeno peppers
  • 4 cups shredded lettuce
  • 4 cups shredded cheese (4 cheese Mexican)
  • 15 oz jar Pace chunky Salsa
  • 8 oz container guacamole
  • Sour cream
  • Large bag tortilla chips, Mission or Tostitos
Instructions
  1. Drain 1/4 cup liquid from can of black beans. Pour remaining beans and liquid into food processor and pulse 2-3 times; not as smooth as hummus, but a little texture is great. Set aside.
  2. Sprinkle sea salt evenly in the bottom of a large frying pan, add ground beef, break up and stir until browned. Drain off the extra fat.
  3. Add pulsed beans to ground beef, mix together and heat through, stirring frequently. This is the time to add the optional chili spices.
  4. While bean/meat mixture is heating, assemble the other ingredients and place in individual containers on the serving table.
  5. Guests will be able to add as much or as little of each to their pile of nacho magic.
  6. Sprinkle the cheese on top of the rest of the ingredients and stick in the microwave for twenty seconds. Make sure the plates are microwave safe.
Notes
Fresh salsa is great, but we can’t always get flavorful, ripe tomatoes this time of year. As for guacamole? Again, fresh is great, but sometimes the fresh avocados are rock hard.
 NachosTwoDSC_1088_2

Optional Cheese sauce ingredients: if you want a creamy cheese sauce to pour over the chips –

  • Use a medium non-stick sauce pan
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 1.75 cups milk
  • 2 cups shredded pepper jack or cheddar cheese

 

Prep:

  • Add butter to the sauce pan and melt on low-medium heat.
  • Slowly add flour and stir until well blended. It should pull away from the pan when ready.
  • Add 1/2 cup milk at a time, mixing constantly to keep lumps from forming. Bubbles will begin to form around the edges.
  • Add cheese 1/2 cup at a time, stirring until smooth and creamy. Pour over chips while hot.

 

Enjoy!

 

 

 

*Photos by Patti Phillips

 

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