Tuesday, October 16, 2012

Hummus

Edamame Hummus

5 cups Edamame (1½ cups shelled)
¼ cup lemon juice
2 tbsp lime juice
¼ tsp sesame seed oil
2 tbsp olive oil
1 tsp minced garlic
2 tbsp creamy peanut butter
3 tbsp extra virgin olive oil
1/8 tsp cayenne pepper
¼ tsp ground coriander seed
¼ tsp cumin
1 tsp kosher salt

Cook edamame in boiling water for 10-12 minutes; drain, cool and shell.

Add lemon juice, lime juice, garlic, peanut butter and edamame to food processor (I use a blender).  Blend until smooth.  Add remaining ingredients and blend until well combined.  You may need to add a couple tablespoons of water during the blending process.   Spoon into serving bowl; let chill for at least 4-6 hours (overnight is even better) to incorporate flavors.  Serve with sliced veggies or Jalapeno Ranch Popcorn Chips made by Popcorn Indiana.  (YUM)!

© Crackerberries 2012

Monday, October 15, 2012

Shepherd's Spaghetti Pie

Pasta Style Shepherd’s Pie


½ lb spaghetti
½ lb ground beef
1 tbsp extra virgin olive oil
4 stalks celery, diced
1 small onion, chopped
1 cup diced banana peppers
1 tsp minced garlic
1 cup sliced mushrooms
1 packet onion soup mix
½ cup stout beer
2 tbsp butter
2 tbsp flour
1 cup milk
1½ cups shredded cheddar cheese
Fresh ground black pepper

Break spaghetti into thirds and cook according to package instructions.  Drain, rinse and set aside.

Preheat oven to 350°.

Sauté onion and celery in olive oil for 2-3 minutes; add ground beef, peppers, and garlic and continue cooking until burger is no long pink.  Add garlic, onion soup mix and beer and cook just until well blended and bubbly.  Spread mixture in lightly greased baking dish.

In medium sauce pan, melt butter, stir in flour and add milk all at once.  Stir constantly over medium heat until it starts to thicken.  Stir cheese just until it starts to melt.  Add pasta and mix well.  Pour past mixture over top of meat and vegetables.

Bake 350° for 30-35 minutes, until top starts to brown.  Remove from oven and let stand 10-15 minutes before serving.  Add ketchup if desired.

© Crackerberries 2012