Thursday, January 26, 2017

Green Vegetarian Cuisine's Raw Pecan Hummus...

3 cups raw pecans
3-4 garlic cloves, peeled
1/2 cup extra-virgin olive oil
1/4 cup raw apple cider vinegar
1 tablespoon sea salt
water, as needed, to correct consistency (I didn't need to add water)

Place pecans and garlic in bowl of food processor. Process until mixture is reduced to small chunks. Add olive oil, vinegar and salt. Process and slowly add water, a few tablespoons at a time, until a thick hummus-like consistency is achieved. Transfer to a serving bowl, cover and chill thoroughly. Serve chilled with pita chips or vegetables, and makes a great addition to a wrap.

My notes: This is a totally different take on hummus since there is no garbanzo beans or tahini, and it uses apple cider vinegar instead of lemon juice.  SO GOOD!  It makes me want to have a party just so I can serve this and see the response.  :)  I think it would also make awesome tea sandwiches on white bread with cream cheese on one side and pecan hummus on the other.

Tuesday, January 17, 2017

Slow Cooker Honey Garlic Chicken with Broccoli...

Other than cropping, no adjustments were made to the photo above...straight out of the camera.  I was happily surprised with the brown glazing of the chicken thighs.

I found the same recipe in quite a few different websites, so I can't give an original attribute.  And anyway, as usual, I adapted it to what I had on hand and what our preferences are.  My version follows:

Place 4 to 6 chicken thighs in the slow cooker. (I used boneless/skinless, and I put them in frozen.)

Whisk together:
1/2 cup honey
1/2 cup ketchup
1/2 cup soy sauce
1 teaspoon garlic powder
1/4 teaspoon of sesame oil
1/4 teaspoon red pepper flakes

Pour this over the frozen thighs, covering them evenly and cook on high for 3 to 4 hours. 

 About 30 minutes before we were ready to eat, I added 2 to 3 cups broccoli florets and stirred them into the sauce.  Then I sprinkled 1/2 teaspoon sesame seeds and 1/2 teaspoon dried chives over all, covered, and continued to cook for 30 more minutes while I prepared rice.

The broccoli looks a little overcooked in the photo, but it was actually just done with a little bit of crunch still.  I'll be making this again.