KerriansKitchen

KNR, p. 190 “Sheila’s Sun-Dried Tomato Dip”

 

ChickPeaDip

Sheila makes a great sun-dried tomato dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table for our GameDay gatherings 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.  😉

It’s been such a hit that we’ve been putting it out at the barbecues as well. Celery, cucumber sticks, baguette toast – they all work to scoop it up.

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Sheila's Sun-Dried Tomato Dip

Sheila Kerrian
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 2 cups

Equipment

  • 1 food processor

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
  • 1/2 teaspoon dried herbs de Provence
  • 1 Tablespoon extra virgin olive oil
  • 1/2 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
 

  • Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
  • Mix the chickpeas, chickpea liquid, and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
  • Chill until ready to serve or serve immediately.
  • Serve with toasted baguette slices, celery, or pita chips.

 

Enjoy!  🙂

 

 

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KNR, p. 186 “Kerrian’s Pumpkin Soup”

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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.  🙂

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"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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KNR, p. 183 “Kerrian’s Famous Pumpkin Smoothie”

 

PumpkinPileIMG_5868

It’s that season when all things pumpkin are the rage. Maybe it’s the hundreds of pumpkins calling to us at the stores/farmer’s markets or maybe it’s the crisp Fall air, but nature’s advertising compels me to try a new pumpkin recipe every year.

Sheila is right there with me and the challenge is not to come up with something new, but how to rein in our enthusiasm and just pick one to share.

We looked at the Kerrian recipe list and saw no pumpkin smoothies on it, so, for your sipping pleasure, here is the Kerrian Pumpkin Smoothie.

And, in keeping with our kitchen’s body-free policy, no people were harmed in the making of this great drink. Promise.  😉

Pumpkin Smoothie with Cinnamon on top

 

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Kerrian's Favorite Pumpkin Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
Serves: one
 
Ingredients
  • 1 cup organic pumpkin puree
  • 1 cup 2% lowfat milk or coconut milk
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup ice
Instructions
  1. Place pumpkin, milk, and brown sugar in blender or mini-food processor and mix until blended – about 30 seconds.
  2. Add cinnamon, nutmeg, sea salt, and vanilla and continue to mix together – about 30 seconds.
  3. Add ice and continue to blend until beverage is thick and creamy – about a minute.

 

PumpkinSmoothiePlainIMG_5879
Serves one.

Enjoy!  🙂

 

*Photos by Patti Phillips

 

 

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