Category Archives: appetizer


4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.

Preparing Frozen Edamame Soybeans

I just recently discovered how easy it is to make Edamame Soybeans. They were always something I enjoyed when I went to Japanese restaurants but I never considered making them at home. The last time I was at HMart, I noticed they had bags of frozen Edamame Soybeans. I bought a bag but I was pretty sure they wouldn’t taste as good as what is served at the Japanese restaurants. I WAS WRONG! They are DELICIOUS. Here is how I prepared them:

1. Boil water.
2. Throw in some salt (4 or 5 shakes of a salt shaker)
3. Throw in the Edamame Soybeans
4. Set the timer for 5 minutes.
5. After 5 minutes, drain, rinse, drain.
6. Pour the Edamame Soybeans into a bowl
7. Salt the Edamame Soybeans profusely.
8. ENJOY!!!!!!!

Hearty Spinach and Chickpea Soup

This looks soooooo good to me. I must try it!


2 cups uncooked brown rice

1 tablespoon olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

8 ounces fresh shiitake mushrooms (about 4 cups), stems removed, thinly sliced

6 cups store-bought low-sodium chicken or vegetable broth

1/2 teaspoon dried rosemary, crumbled

One (15-ounce) can chickpeas, drained and rinsed

Two (5-ounce) bags baby spinach leaves

Coarse salt and freshly ground pepper

1/2 cup freshly grated Parmesan cheese

1. In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.

2. Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover, and remove from heat.

3. Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.

4. Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.


1 garlic clove
1/2 onion
15 oz. can of chickpeas (alias garbanzo beans)
1/2 C plain yogurt
pepper and garlic powder, to taste

Mash the garlic and onion in a food processor or blender. Add the chickpeas and puree. Gradually beat in the yogurt and continue until well combined. Add pepper and garlic powder to taste. Transfer to serving dish, cover and chill for 30 minutes. Serve with pita or crackers.

Cleaning the blender took more time than the actual preparation. I used about 1/2 cup more yogurt and didn’t use the pepper or garlic powder.