Mukimame (Soybean) Hummus

Mukimame (Soybean) Hummus

A little Asian and Middle Eastern fusion cuisine.  I just invented this in my kitchen one morning while our daughter and her husband were visiting and was amazed at how delicious it turned out to be.  My husband, aka Himself, even loves it, and he is a sworn soybean hater.

• 1 12-oz. package frozen mukimame (shelled edamame), cooked (or cook 2 C. fresh)
• 1 15.5-oz. can chickpeas (garbanzo beans, ceci) -- I use Goya -- DO NOT DRAIN
• 3 cloves garlic
• Juice of 1 lemon (Do NOT use ReaLemon or I will find you and come to your house with a real lemon.)
• 2 tablespoons extra virgin olive oil 
• 3 tsp. McCormick's "Perfect Pinch" - Vegetable flavor
• 2 tsp. onion powder

Whirl chickpeas, liquid and all, in a food processor until pureed.  Add mukimame and process until pureed. Turn mixture out into a mixing bowl, add the spices, and crush your garlic in a garlic press; fold in. Stir thoroughly, then whisk in olive oil and lemon juice.   Adjust seasoning to taste.  Chill thoroughly and serve. Makes about 3 cups of hummus.

You can serve this with cut-up veggies and cut-up toasted pita bread (cut pita bread into 2" pieces and toast on a cookie sheet in a 350F oven for about 10 minutes), or seasoned Triscuits, or any good flatbread crackers, or you can use it as a spread for roll-up sandwiches (lawash bread).   You can cut up the lawash bread roll-ups in small pieces for canapes or serve them whole as sandwiches.    I got all fancy and used tiny Japanese decorative cutters for sushi and garnished the stuff with red pepper "blossoms" because this was for a party.  (That's my sister-in-law's table in the photo -- you think any tables in THIS madhouse look so good?) It's a great base for a lot of good snacks, and it's easy to make, plus don't tell anyone, but it's pretty good for you.

Caprese Salad Canapes

Caprese Salad Canapes

These are almost embarrassingly easy to make, and they are absolutely delicious.

You will need:

• A handful of 4" fancy toothpicks, 30 or 40 (or you can make shorter ones; they'll go further)
• 2 10-oz. plastic packages of grape tomatoes
• 1 good-sized bunch of fresh basil
• 1   8-oz. package of Bel Gioiosa Mozzarella "Pearls"   ["wet" type mozzarella separated into tiny pieces and smooshed into a sealed package -- you will be amazed -- this package is the size of a tennis ball, but when you open it, you will have enough to make a tray like this and have some left over.] 
• Good olive oil (optional)

Easy as anything you'll ever make.  Just alternate tomato, cheese, basil, tomato, cheese, basil until you have used everything up.  Fold each basil leaf over with the glossy side out before skewering on picks.  Makes about 35 or 40.   If you want to, you can chop a few basil leaves, put them in about 1/4 cup of olive oil, and put it in a small container in the center of the platter for dipping.  (I don't recommend drizzling these with the oil; you are going to have a mess.)

This is a good project to do with kids, because it looks great, is very easy, and will give them a genuine sense of accomplishment.  It's also a great task to share with someone you haven't seen in a long time -- my daughter and I put these together when she was here on an all too rare visit from Virginia with her husband, and it was so nice to talk and spend a little time together.

Anyway, serves about 15 guests.  Obviously, quantities can be increased as needed.  Enjoy! 

Oven-Roasted Herbed Potatoes

(Photo courtesy of Howstuffworks.com -- we're nowhere near that fancy around here.)

• 3 lbs. Yukon Gold or redskin potatoes
• 1 T olive oil
• 2 tsp. dried rosemary leaves
• 2 tsp. McCormick's Sweet Onion & Herb seasoning, McCormick's Perfect Pinch Vegetable seasoning, or Lawry's seasoned salt, or any other blend you like (Mrs. Dash if you're watching your salt). 

Slice the potatoes into 1/2" thick slices, put in a microwave-safe casserole, and steam for 15 minutes on High. Remove from microwave, drizzle with olive oil, sprinkle with seasoning, put cover on casserole, hold onto it tightly (careful, now!) and shake to cover potatoes with seasoning and oil. Microwave another 5 minutes. 

When you have whatever else you're baking with it ready, put it into the oven and bake at 350 F for about an hour, alongside salmon loaf, etc., whatever your entree is. For a slight crunch, uncover the last 20 minutes of cooking. For tender potatoes, leave covered. The oil and seasonings will brown with the long baking and add a rich flavor to the potatoes. Use leftovers as hash browns for breakfast.