Saturday, February 2, 2013

Tahini-Free Hummus

1 can chickpeas or garbanzo beans, drained and rinsed

1/4 cup olive oil

2 Tablespoons Lemon Juice

2 Tablespoons creamy peanut butter (unsweetened is best, but any will work)

Freshly ground black pepper to taste (about 1 1/2 teaspoons)

Cumin to taste (about 1 teaspoon, maybe a bit more)

Garlic Salt to taste (about 2 teaspoons)

 

Combine all ingredients EXCEPT chickpeas in food processor and blend completely.  Add chickpeas and blend again until creamy.  Adjust spices to taste and re-process to mix them in.

  Serve with tortillas, pretzels, vegetable sticks, pita chips or anything else you like!

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Monday, December 17, 2012

Mini Chili-cheese pies

You will need:

1 package flaky layers biscuits

1 can chili

shredded cheese

 

What to do:

Preheat oven to 375 degrees.

Spray muffin tin with nonstick spray.

Separate each biscuit into two by dividing them in half between the layers.  Press one half of each biscuit into the muffin tin, creating a pocket to put the chili and cheese into.

Spoon chili into muffin cup, top with cheese. (you can heat the chili first, but you don't have to.)

Top with remaining biscuit half and pinch down a little bit around the edges to seal.

Bake at 375 degrees for 13-15 minutes or until biscuit tops are golden brown.

 

Enjoy!

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Sunday, December 16, 2012

Midnight tonight!

There's still a little time left to order in time for Christmas delivery! Orders must be placed by December 16, 2012, 11:59 p.m. (PST). Delivery address must be within the United States and cannot be a P.O. Box or APO/FPO address.

Shop now at www.cafepress.com/tortoisetownstudiosgiftshop

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There's still a little time left to order in time for Christmas delivery! Orders must be placed by December 16, 2012, 11:59 p.m. (PST). Delivery address must be within the United States and cannot be a P.O. Box or APO/FPO address. Shop now at www.cafepress.com/tortoisetownstudiosgiftshop

Sunday, August 5, 2012

Grilled Veggie Skewers

You will need:

1 zucchini

1 summer squash

cherry tomatoes

1 vidalia onion

1 bell pepper, your choice of color

Olive oil

Steak seasoning

 

Cut your veggies (except the cherry tomatoes) into chunks.  I usually cut the zucchini and summer squash into 1/2 inch thick rounds, and then quarter the rounds.  Cut the pepper and the onion into chunks that are similar in size to the zucchini and squash chunks, for best grilling results.  Skewer the veggies, brush with olive oil and sprinkle with Steak Seasoning.

Grill at medium heat, watching for flame-ups, about 6 minutes per side.  If you like your veggies a little more crisp, grill a little less than 6 minutes.  If you like your veggies a little more soft, grill for a little more than 6 minutes.

Carefully remove the skewers from the grill, let cool and enjoy!

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