Easy Lavosh Crackers

There are many recipes out there for homemade Lavosh (also spelled Lavash), but it is often just as easy to find well made Lavosh bread in the bakery section of your grocery store (often sold near the fresh pita). These crackers are very similar to my homemade matzoh. Using pre made Lavosh bread cuts the time on these crackers greatly! These crackers turn out light and crispy and are perfect when you want a light snack.

Easy Lavosh Crackers 
((Printable Recipe))

Ingredients:
1 package Lavosh bread
olive oil
sea salt

Directions:
1. Preheat your oven to 400 degrees F.

2. Cut the Lavosh into about 2x2 inch pieces.

3. Arrange in a single layer on a large sheet pan and drizzle lightly with olive oil. Sprinkle with sea salt.

4. Bake 4 minutes until the crackers are lightly browned and crispy. Cool on a cooling rack and store in a cracker jar.

Easy Traditional Hummus

For me, hummus is the perfect food. Honestly, I could probably eat it three times a day and not grow tired of it. But since I'm not willing to try that theory out in fear that I may be wrong, I'll stick to enjoying it on occasion.

One of my favorite ways to eat hummus is as a sandwich spread. I'll take a slice of whole wheat bread, give it a smear of hummus and top it will some grated carrot, freshly sprouted lentils, and give it an extra drizzle of olive oil. Easy, delicious, healthy, and vegan. 

Now if your only experience with hummus is the store bought stuff- it's time to branch out and make it yourself. Not only does it taste so much better, it is so easy that there is no reason not to give it a try!

In keeping with the "easy" I've used this recipe with canned chic peas. If you're like me and you really don't like using canned beans, use dried beans that have been soaked and cooked. Reserve a little bit of the cooking water for thinning your hummus as needed.  

Easy Traditional Hummus

((Printable Version))


Ingredients:

1 (16 oz) can chick peas, drained, liquid reserved (or dried beans, cooked) 

3 to 4 tablespoons reserved liquid

3 to 5 tablespoons lemon juice*

1 1/2 tablespoons tahini

2 cloves garlic

1/2 teaspoon salt

2 tablespoons olive oil

Directions:

1. In a food processor, give the garlic a whirl until it's chopped finely.  Add the chick peas, a little of the reserved liquid (not all), and remaining ingredients.  Process until smooth. Add more bean liquid to thin as needed.

2. Chill.

*I prefer a lot of lemon juice in my hummus.  Some like it heavier on the tahini.  Add more of whichever to suit your taste.

Serve with whole wheat pita wedges, homemade crackers, or fresh cut veggies. 

Easy Garlic Toast

This is a recipe of my mother's that I have been making for years. I believe it came from an old "copycat" restaurant cookbook she had. The paprika sprinkled with the cheese gives this bread a beautiful color and delicious flavor.

This is one of my go-to recipes when I think to myself, "I am having company over and I need a delicious bread to serve them." Usually those same guests end up leaving asking for the recipe.

Easy Garlic Toast
((Printable Recipe))

Ingredients:
1 14" loaf French bread
2 garlic cloves
1/2 cup (1 stick) butter, melted
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon paprika

Directions:
1. Preheat your oven to 350 degrees F.

2. Cut the bread in half lengthwise. Rub one garlic clove over the crust of the bread.

3. Press the rest of the garlic you just rubbed over the crust, and the remaining clove, through a garlic press into the melted butter.

4. Brush the cut surface of the bread generously with the melted butter.

5. In a small bowl, combine the parmesan cheese, parsley, and paprika.  Sprinkle the mixture over the butter coated surface of the bread.

6. Place the bread on a cookie sheet, cut side up, and bake 5-10 minutes or until lightly browned.

Easy Garlic Toast would be delicious along with:
Chunky Garden Style Marinara Sauce
Lentil Spaghetti Sauce
Pasta with Sautéed Leeks, White Beans, and Walnuts
Tomato Pasta Sauce with Capers and Lemon

Linked to: Weekend Potluck, Today's Creative Blog
Featured on TasteSpotting

The Best Guacamole. Ever.

I grew up thinking avocados were terrible things. They were green, they were mushy, and they were full of fat. Luckily for me I am older and wiser now.

With the super bowl coming up I thought this AMAZING guacamole deserved a blog post all to itself. (You can find its first appearance here.)

Now the funny thing about the Superbowl.... I hate football.
Now what's the other funny thing? The word "football" has been the #1 keyword that has brought people to this blog. Weird, I know.  Last year I wrote a blog post about how I spent the Superbowl.  Who knew that one image of a football could generate traffic to a food blog.

The thing that I love about guacamole is that it is very forgiving. Add as much or as little of any of the ingredients as you like. Make it chunky or make it smooth. When I go to parties, I chop the Serrano peppers, white onion, tomatoes, and cilantro at home and mix them in a bowl. When I arrive, I cut my avocados fresh and mash them. I then stir in my tomato mixture, add lime juice, and pink Himalayan sea salt to taste. That way, your guests get truly FRESH guacamole prepared right in front of them.

Guacamole
(Recipe from Young Adventures via Rick Bayless)
((Printable Version))

Ingredients:
2 serrano peppers, seeded and diced
1/2 cup white onion, finely chopped
2 ripe plum tomatoes, finely chopped
1/4 cup cilantro, minced
1-2 cloves garlic, minced
3 avocados
Juice of one or two limes
salt to taste

Directions:
1. Mix all.

2. Devour.

3. Enjoy.

Linked to: Weekend Potluck, Amee's Savory Dish, Midnight Maniac, Katherine Martinelli