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.

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.