2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease bottom only of a 9×5-inch loaf pan, or three 3×5-inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
1/2 teaspoon ground sea salt
1 cup pecans
1 cup currants
3/4 cup crumbled feta cheese
Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
2 cups water
1 cup long grain rice
1 tablespoon olive oil
1 small sweet onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 tiny pinch salt
1 splash dry white wine
1 tablespoon grated Parmesan cheese (optional)
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix
Preheat oven to 350 degrees.
In a medium bowl combine the jam, dressing and soup mix. Mix together.
Place chicken pieces in a 9×13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.