Black Bean Corn Salsa

9/30/2011

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By Rachel

One of my favorite things to bring to parties or weekends away is a huge batch of fresh salsa so everyone always has something to snack on...ok fine, it's so I have something to snack on! This homemade version is my go-to and since lots of people have asked for my recipe I decided to write it down.  Be warned, it makes a LOT of salsa!

You'll need:
1-15oz can of black beans, rinsed and drained
1-15oz can of corn, or about 1.5 cups of fresh or frozen corn
1 medium red onion, about 1.5 cups diced
2 jalapenos, ribbed and seeded, seeds saved for added spiciness
Juice of two limes
6 medium sized tomatoes
1 tsp black pepper
1/2 tsp salt
1 tsp cumin
1 tsp chili powder
Cilantro - one big handful - I LOVE cilantro!
*all the measurements for the spices are just my preference, increase or decrease the amounts to your taste
All you do is chop up the onion, jalapenos (minced to avoid getting really hot bites) and tomatoes and toss them together with the rest of the ingredients - easy as pie...or salsa :)
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Roasted Garlic Hummus

7/21/2011

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By Miranda

It is supposed to be 90 degrees tomorrow, so I think it is best to spend the day at the lake.  I made some hummus tonight to bring as part of our picnic lunch.  I combined a few recipes to get this one... and I think it turned out pretty good.  Even my 2 year old eats this!!  (although she does willingly eat broccoli and grilled onions too).  See what you think.

Makes about 3 cups.

What you'll need:
2 15oz cans garbanzo beans/chick peas, drained and rinsed
3-4 Tbls olive oil, plus more for roasting garlic
1/2 Cup water
Juice of half a lemon (more if you want)
Salt & Pepper to taste (I did about a tsp of each, but I like a lot of pepper!)
1 whole bulb/head of garlic
3 Tbls tahini
Here's how I made it:
Roast the garlic - cut the whole bulb of garlic in half so that when cut open you see the middle of each clove.  Place face up on a roasting sheet and drizzle with some olive oil. Roast in oven at 425 for about 20 minutes, or until nicely browned.
Remove the cloves from their skins; they should slide out pretty easily.  Place all of ingredients in food processor and process until smoothe.
Enjoy with your favorite raw veggies or pita chips!

Notes:  You could also do roasted red pepper hummus by adding roasted red peppers and decreasing amount of water. You can roast peppers in the oven under the broiler, turning every couple of minutes until each side of pepper is blackened. When all sides are blackened, place pepper in paper bag until cool enough to handle then peel off the blackened skin and remove the seeds and stem.  Add this ingredient to the rest in the food processor, adding the water a little at a time until it reaches your desired consistency.
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