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Simple Hummus Recipe

December 6, 2012 by

Mediterranean cuisine is becoming more and more mainstream, and many people are turning to hummus as a snack or appetizer with veggies, crackers, or chips. This delicious chickpea spread is remarkably easy to make your own. Here’s a great recipe that’s simple to follow and packs magnificent flavor:

1. Start with a 16 ounce can of chickpeas. Reserve a quarter cup of liquid from the can and drain and rinse the beans.

2. In a food processor, combine the chickpeas, three tablespoons of lemon juice, two tablespoons of tahini (a paste made of ground sesame seeds, available at most grocery stores), two tablespoons of olive oil, three cloves of crushed garlic, and a dash of salt.

3. Blend in the food processor until the ingredients are mixed together and add the reserved liquid from the chickpeas.

4. After the liquid is added, blend again on a low setting for five minutes or until the mixture is smooth.

5. Serve with toasted pita bread as a snack or appetizer.

And don't be afraid to get creative! If you want to add some variety to your hummus, there are a number of things you can include during the mixing phase. The spicy condiment known as harissa can add some zest to your recipe, as can a dash of cayenne pepper. Other spices also create unique favor combinations – try coriander seeds, fresh lemon, curry powder, or dill.

Enjoy!

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All About Greek Yogurt

November 21, 2012 by

Yogurt is high in protein and essential probiotics that can help your digestive system work properly. No wonder it's one of the most popular snacks out there. An interesting and satisfying variant is Greek yogurt. This style of yogurt is becoming a trend since it has less fat and more flavor. So what differentiates Greek yogurt from the regular stuff?

First, let's cover the background with a quick scientific explanation of how yogurt is made. Milk is heated to kill any undesirable bacteria. As it's cooled, the milk is infused with a new bacteria culture. The natural process of fermentation by that bacteria creates lactic acid, which causes the milk to thicken and gives yogurt its trademark tangy flavor.

This is where the process differs – Greek yogurt is given a second step after the fermentation, when the product is strained through a cloth or muslin bag to remove the whey. The final product is thicker and tangier than traditional yogurt and is used for a number of savory dishes in Middle Eastern cuisine.

Greek yogurt is often used as a base for sauces, such as tzatziki, the traditional condiment of the gyro sandwich. For a sweet treat, enjoy it drizzled with honey, or top with cinnamon and berries for a wholesome breakfast.

Since straining eliminates the whey, Greek yogurt is lower in sugar and carbohydrates than traditional yogurt and higher in protein. This has made the Greek variety a popular option for health-conscious people and calorie-counters.

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Delicious Pasta Salads

November 8, 2012 by

If pasta salads make you think of mayonnaise and picnics, don’t despair – there are actually many different things you can do with pasta right in your kitchen at Travis AFB Homes that are savory and delicious. Below are five pasta salad ideas that will turn the traditional mayo-based dish into a delight:

1. Caprese Salad.  Combine fresh basil, vine-ripened tomatoes, and balls of creamy mozzarella in a little bit of olive oil and mix with a small, thick pasta like rigatoni to hold the oil.

2. Greek Pasta Salad.  This is also a great take on the classic. Use a mixture of cherry tomatoes, sliced cucumber, firm feta cheese, and fragrant olives and use mostaccioli, the small, curved pasta named after the mustache, as the base of the salad. Dress with a mixture of olive oil, vinegar, and lemon juice.

3. Asian Pasta Salad.  Use soba noodles, which are made from buckwheat flour. Toss them in a mixture of soy sauce and toasted sesame oil and garnish with diced scallions for a delicious, simple salad that delivers robust, interesting tastes.

4. Middle Eastern Salad.  For an interesting Middle Eastern alternative to pasta salad, try making some tabbouleh. This dish uses kernels of bulgur wheat instead of noodles, and serves them in a tart mixture of finely-diced mint and parsley. It’s a great side dish.

5. Low-Cal Pasta Salad.  A simple salad of penne pasta, cut bell peppers, sweet corn, and snow peas, served in a mix of oil, vinegar, and mustard, can satisfy just about any audience.

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How To Cook Tofu

November 1, 2012 by

With vegetarian diets becoming more mainstream and more and more non-vegetarians opting for “meatless Mondays," it’s worth acquainting yourself with a staple food of the vegetarian diet – tofu. Some may cringe at the mere sound of the word, but if prepared correctly, this versatile protein can be quite delicious and satisfying. If you’re new to cooking tofu, start with a few basic tips to help you prepare tofu easily right in your kitchen at Travis AFB Homes.

Use firm or extra firm tofu
Use firm or extra firm tofu for most recipes, so that it holds-up while cooking. Before cooking, slide and press it for 10-15 minutes with a brick, a stack of books, or a pan filled with water to squeeze out excess water.

Safety first!
Steam raw tofu for 5 minutes to kill any bacteria before adding it to any uncooked dish, like a salad or a sandwich.

Add some flavor
Use spices like ginger, cumin, or curry or marinate in soy sauce or your favorite dressing to add some interest to this mild protein.

Tofu is a chameleon
It can be baked, fried or steamed. Try adding fried tofu to pasta with sautéed veggies and top with pesto and cheese, or serve baked tofu with couscous or rice and a salad for a healthy option. Or enjoy fried tofu on a whole wheat roll with lettuce, tomato, and mayo for a hearty lunch or add steamed tofu to a fresh vegetable stirfry for dinner.

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How to Cook Tilapia

October 18, 2012 by

Fish is low in fat, high in essential nutrients and goes well with a variety of ingredients. It's truly one of the best protein sources out there, but the one drawback is that it can be pricey. Luckily, there are some fish options that can be substituted in if you're working with a budget. When you shop, look for tilapia. It's an inexpensive freshwater fish that can be used in a number of delicious, simple recipes. Here are some great ways to prepare it, right in your kitchen at Travis AFB Homes.

-          Pan-frying tilapia is a great way to cook the fish since its durable flesh stands up well to high heat. Coat the exterior with a crust of breadcrumbs, salt, and pepper and cook it quickly in oil over high heat so it cooks through while creating a crispy coating.

-          Tilapia blackens extremely well and is a staple in Southern cooking. To blacken the fish, coat it in butter and Cajun seasoning. Cook in a cast iron skillet until the outside darkens. When it's done, serve with a spicy mayonnaise on French bread for a great sandwich.

-          Tilapia is also excellent for a fresh ceviche. Squeeze citrus, such as limes, into a large bowl and completely submerge the fish in the juice, then refrigerate. The citric acid will essentially “cook” the fish, bringing out amazing flavors. Serve with a salsa fresca comprised of chopped tomatoes, onions, and peppers.

-          This fish also works well for fish tacos. Cook the filets quickly in a nonstick skillet with olive oil, salt, and pepper until the flesh becomes flaky. Serve with soft tortillas and pair with avocado, mango, and green onions. Use a pico de gallo salsa for dipping.

-          Since it's a hearty fish, tilapia also holds up exceptionally well on the grill. Season it with lemon butter and capers and serve over rice pilaf, couscous, or pasta.

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Easy Bread Recipes

October 4, 2012 by

Plain, white bread lacks vitamins and minerals and consequently has given bread a bad reputation. But, not all breads are created equal and luckily there are many ways to make bread with added ingredients that not only taste delicious, but are good for you. Here are five yummy breads that can be made quickly and easily in your own kitchen at Travis AFB Homes.

-        Banana bread is one of the most common sweet breads. Mashed bananas add potassium and other nutrients as well as a tantalizing flavor that improves as the fruit sugars caramelize during the baking process. To cut down on sugar and fat, use applesauce to moisten the bread instead of butter.

-        Pumpkin bread is another very popular bread. The unique flavor of the pumpkin adds an autumnal bite to the loaf. You can use canned pumpkin pie filling if you don’t want to go through the hassle of preparing the pumpkin.  To season, all cinnamon and nutmeg to give the bread a truly "holiday" taste.

-        Zucchini bread is an excellent way to repurpose this squash. Any home gardener knows how quickly this plant grows, and making bread from it lets you transform it into something just about anybody will eat. Shred the thick flesh on the outside, but discard the seedy, soft core. And don't worry: the bread tastes delicious – not like vegetables at all!

-        If you’re tired of regular breads, consider using another grain as the base. Rice flour can make a light, fluffy bread that is good for people with gluten allergies, and cornbread is a delicious Southern classic. Or simply prepare the above breads with whole wheat flour instead of white flour.

-        Repurpose leftovers. If you have leftover mashed potatoes, consider mixing them in to your bread dough to make classic potato bread.This crusty, savory mixture is excellent for dipping in soup.

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Easy Homemade Pizza Crust

September 13, 2012 by

Homemade pizza dough can seem intimidating, but with this simple recipe, you'll be whipping up homemade pies in no time! This recipe yields one large crust that will serve several hungry pizza lovers. Get creative and add your favorite toppings for a perfect pizza night with family and friends at home at Travis AFB Homes.

Ingredients

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Directions

Prep Time: 30 minutes
Cook Time: 20 minutes

1. In a large bowl, dissolve the yeast and brown sugar in the water. Let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Once the pizza is cooked, allow it to sit for a few minutes before slicing. Serve with a side salad for a completely delicious dinner!

Recipe courtesy of allrecipes.com

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Delicious Risotto Ideas

September 6, 2012 by

Risotto can be a little intimidating to make. Its reputation for being challenging stems from the fact that it needs consistent attention to turn out well. If you're up for the challenge, risotto is a delicious and impressive dish that can be served as a side or as the base of a meal. First, the chef needs to stand over the pan, stirring the rice constantly while adding small amounts of hot stock until its absorbed so the grains don’t stick together. Once you’ve mastered that, here are some ideas for creating great variations on the dish, right in your kitchen at Travis AFB Homes:

-        Mushrooms are a favorite pairing for risotto. Their earthy flavor permeates the rice and their meaty texture adds variety. Try using chanterelle mushrooms coupled with freshly grated Parmesan cheese. Yum!

-        Citrus is also great for risotto. Pair fresh-squeezed lemon juice with steamed asparagus for a light, refreshing dish that will have people raving. Finish with lemon zest to really kick up the lemony flavor.

-        In the autumn, turning to that season’s produce can be a great way to switch up your cooking. One very common pairing for risotto is butternut squash. The subtle, comfortable flavor of the vegetable makes a great base for a risotto. Top with caramelized onions for a delicious meal.

-        Seafood risotto is a very popular preparation. Use clams, mussels, scallops and/or shrimp to add a variety of tastes to the preparation. Season with saffron and serve with a lemon wedge.

-        For a unique breakfast dish, prepare a traditional risotto and stir in cooked, crumbled bacon and some shredded sharp cheese, such as Swiss. Top with a fried egg and enjoy!

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Enjoy These Seasonal Fruits And Veggies!

August 9, 2012 by

As spring arrives, gardens are alive with new shoots, and, believe it or not, it's never too early to begin the harvest. The spring fruit and vegetable season adds tons of exciting new options to your cooking. Below are some of the best fresh fruits and vegetables to consider cooking at home at Travis AFB Homes.

Asparagus is one of the most eagerly anticipated new crops every spring. When picked fresh, it’s fragrant and extremely delicious, and cooking it is incredibly simple. You can steam it, roast it, saute it, or even grill it. All it needs is a little salt, pepper and olive oil for its natural flavor to truly shine.

Garlic shoots are an unusual but remarkable spring harvest. Before the white garlic bulb that you are familiar with develops, the plant grows a large, green shoot, also called a “scape.” This has a flavor similar to the bulb but much milder, and it’s great for spring soups.

Spring is also the best time to harvest new potatoes. Although potatoes can stay in the ground through the summer and well into the late fall, harvesting them early keeps the skin from thickening, making for sweet, tender spuds that cook quickly and burst with fresh flavor.

In terms of fruit, one of the best bounties every spring is the cherry harvest. Cherries start growing in the middle of the season, and are best if eaten quickly after harvesting for the optimal flavor.

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One Dish Dinners

July 19, 2012 by

When it comes to dinner, we can get stuck in a rut, making the same things over and over again. If you’re looking to increase your repertoire, without increasing the work or time involved, why not go for a one-dish dinner? Below is some one-dish inspiration to get your culinary wheels spinning:

Stir-Fry
This one-dish meal is a great way to bring new life to plain old veggies and chicken. Sauté your chosen ingredients in some cooking oil, and give them an Asian flair with garlic, ginger, and soy sauce. Garnish with chopped scallions and you’re good to go!

Casserole
Casseroles have gotten a bad reputation over the years, but these one-dish dinners were a staple for a reason. Relying on hearty ingredients and rich flavors, casseroles are the ultimate one-dish meal. To make them a bit more nutritious, add in extra veggies and replace some of the cream with chicken broth.

Quiche
Though it can seem complicated, quiche is actually quite simple to prepare, and make for an impressive dinner. Sauté some vegetables, like mushrooms and onions, and add in some cooked chicken sausage. Line a pie dish with a store bought crust and add in your veggies and sausage and sprinkle with some cheese. Mix up some eggs and cream and pour them over top. Bake for 40 minutes at 375 degrees until golden brown on top.

Salad
Don’t roll your eyes! A bountiful salad can be the perfect dinner when you’re looking for a lighter option. Put out an array of toppings – cheeses, meats, olives, nuts, chopped apple, raisins – and let everyone craft their perfect dish!

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