The Stupidly Simple Secret Ingredient of Hummus

Here it is, at long last, my New Year’s Hummus Resolution:

Hummus

• 1 can (36 oz.) garbanzo beans, water from can reserved
• 1-2 Tbs tahini
• 1-2 cloves of garlic
• 1/4 – 1/2 c. garbanzo water
• 1-2 lemons juiced
• salt to taste

Video shot, directed and produced by Meena K. Singh.  Thanks Meena!

Deliciously Easy Peach Cobbler

Video shot, directed and produced by Meena K. Singh.  Thanks Meena!

Peach Cobbler

• 1/4-1/2 c. butter (depending on your preference for fat)
• 1 c. sugar
• 1 c. flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 c. milk
• 1 can (16 oz) sliced peaches

Preheat oven to 400 degrees

In a 8×8 square glass dish, melt butter.

Mix dry ingredients.

Add milk and mix batter.

Spoon batter into dish with melted butter.  Spoon peach slices into batter.  Sprinkle top with extra sugar.

Bake at 400 for 30-40 minutes, until golden.

What Do You Do With Wine Thats Gone Bad?

OK, if you don’t want to watch the video, the short answer is: Use it as a marinade. To find out why, you have to watch the video. Sorry.

Forkable Tips: The Best Method for Defrosting Chicken Breast

Roasting Peppers: A Video

Ahh, its a video of myself! Ugh, I have the most nasal voice in the world. I’ve been wanting to try a video blog for a while, but I’m no good at video editing, so I had to do it all in one shot. I hope you don’t get motion sickness with this.

Roasting Peppers on Your Stove Top: At A Glance
Prep/Cook time: 5 minutes. Total Time: 15-20 minutes.

1. Turn gas burner on high.
2. Place pepper onto burner grate directly into flames.
3. Allow skin of pepper to char until it is completely black.
4. Flip pepper on burner to allow even heat to all sides.
5. Remove from burner once pepper is completely black
6. Place in a paper bag and allow to cool for ~10 minutes.
7. Peel skin away from pepper.

Bam, you’ve got a roasted pepper.