Hummus

We really enjoy eating hummus in the afternoon for a snack.  We have gone to eating two meals a day with a snack around 3:00 p.m. This is one of the hummus recipes that I make. I read recently that if you want a smoother hummus, you peel the garbanzo beans. I have started doing this even though it is a little more trouble.




In a blender or food processor add the garbanzo beans that have been rinsed and peeled. This is where you can get creative.  Sometimes I add 1 roasted red pepper. This particular recipe has 3 roasted garlic cloves and 3 sun dried tomatoes in oil.  Pulse until well incorporated then add olive oil until you get the consistency you are looking for.  I blended a few sun dried tomatoes in a coffee grinder that I use for spices to put on the top.  Just before serving, you can add a little extra olive oil.

Brie En Croute

This is probably my favorite appetizer. I could probably eat the whole thing, if I would allow myself the luxury.  But I was a good girl and only had two little slices. It tastes like you worked all day, and it probably only takes about 10 minutes to prepare this dish once the puff-pastry has defrosted.  Recipe from Paula Deen of Foodnetwork





Printable Version


Ingredients:
1 sheet frozen Pepperidge Farm puff pastry
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8 oz.) wheel of Brie cheese
1/4 cup brown sugar
1 egg, beaten
Crackers for serving
Directions:
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15-20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes.  Add the cinnamon and stir until walnuts are coated well. Place the brie in the middle of the puff-pastry. Place the walnut mixture on top of the brie and sprinkle the brown sugar over the mixture. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of puff-pastry. Place on a cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with crackers.