Green salad was at every holiday meal my mom was involved in. I can’t remember a holiday at her house, or anyone else’s for that matter where this dish wasn’t present. She loved green salad and if no one else was making it, you were guaranteed she would. It had never been any other color until her later years when she started substituting cranberry or cherry jello for the lime. When I was younger I preferred mine with pecans in it, and surprise cream cheese chunks that didn’t completely dissolve into the mix. Now I am a puritan in the nut arena. I also prefer to eat this made with cranberry jello, and cherry is a close second.
I don’t make this in my kitchen anymore. It was more of a tradition at my house rather than a “craving” for me, you know, one of those things that you were expected to put on your plate but kind of pushed around. However, this is now a part of Ron’s holiday traditions so it should be his cookbook version that appears in this post. Thus is not a dish he pushes around his plate. He loves it!
Continue reading “Holiday Green Jello Salad”
The first time ever encountered hummus was in a Greek restaurant. I don’t really remember which one or where it was. I just remember thinking it might be time to think outside the box and try something besides a dolmades, stuffed chicken breast, or saganaki. I was not disappointed and have loved it ever since. Of course, I had to try to make it at home.
Hummus is easy enough to make at home if you own a blender or a food processor. There is no need for packet mixes or buying it premade from the store. Making it at home also allows you to control the fat content, flavors, and consistency of the finished product.
Garbanzo beans, aka chick peas, are fairly inexpensive and readily available at grocery stores.
Some people cook their own garbanzo beans, and I have tried without much success. I can never seem to get my beans cooked well enough to avoid a lumpy and crunchy hummus so I stick to canned. Bush’s does a great job of cooking garbanzo beans to perfection, so I’ll let them do the hard part.
Continue reading “Hummus”