Hummus

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”

Beer Boiled Shrimp

Beer boiled shrimp is something I make for others. Shrimp is kind of the bane of my existence, most seafood really. I can eat salmon only if it’s hidden in a salmon patty. Crab can be covered up in a stuffed mushroom. Crab cakes and fried fish must be covered in lemon juice and tartar sauce.

This recipe is quick, simple and perfect for serving at gatherings. It can be served hot or cold so you can make it while company waits or make it earlier in the day and avoid kitchen detail when guests arrive.

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Beer Boiled Shrimp Ingredient Lineup. PearTreeKitchen.com

This recipe uses just a few simple ingredients, all easily found at your local grocery store.  Celery, lemons, onions, beer, and Old Bay are ingredients I tend to have on hand. Shrimp, not so much.  Continue reading “Beer Boiled Shrimp”