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Tuesday, January 19, 2021

Homemade Sunflower Seed Hummus*

 



A delicious homemade chickpea hummus with toasted sunflower seeds.

Ingredients
  • Canned Garbanzo Beans / Chickpeas
  • Lemons
  • Minced Garlic
  • Tahini Paste
  • Ground Cumin
  • Chili Powder
  • Salt & Pepper
  • Olive Oil
  • Butter
Directions
  1. Preheat your oven to 300 degrees.
  2. Drain your canned chickpeas. In a bowl mix and mash your chickpeas along with some fresh squeezed lemon juice, salt & pepper, minced garlic, olive oil, tahini paste, and ground cumin. Chill in the fridge.
  3. Toast your sunflower seeds in the oven on a baking dish. When your ready to enjoy your homemade hummus take it out of the fridge and put it on the counter to bring up to room temperature.
  4. Top it with your toasted sunflower seeds, drizzle some olive oil on top, garnish with some fresh parsley leaves and enjoy!
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Monday, January 18, 2021

Thai Coconut Shrimp

 



Golden brown Taiwanese coconut shrimp with a sweet chilli sauce.

Ingredients
  • Taiwanese Seasoning Blend
  • Shredded Coconut
  • Bread Crumbs
  • Salt & Pepper
  • Shrimp Peeled & Deveined
  • 2 Beaten Eggs
  • Flour
  • Olive Oil 

Directions
  1. Grab 3 bowls. In one bowl add flour, in the second bowl add 2 beaten eggs, and in the third bowl mix shredded coconut, bread crumbs, and Taiwanese seasoning.
  2. Heat a pot on medium high heat and add some oil up the pot about 2 inches. 
  3. Coat your shrimp in your flour, then in your mixed eggs, (shake off the excess) then coat in your coconut mixture.
  4. Carefully place in your oil and deep fry for about 3 minutes (making sure your shrimp are continuously submerged). Take out and place on paper towels to soak up the excess grease, plate, serve with your choice of dipping sauce and enjoy!

Photograph by Dixikedar "Mock bear paw tofu (grrr)" Licensed under CC BY-SA 4.0




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Friday, January 8, 2021

Sausage & Shrimp Gumbo*

 



Andouille Sausage and beautiful Tiger Shrimp with cajun spices and rice in a delicious gravy broth.


Ingredients
  • Andouille Sausage
  • Tiger Shrimp Peeled and Deveined
  • Chopped Celery
  • Chopped Green Peppers
  • White Rice
  • Cajun Seasoning
  • Smoked Paprika
  • Seafood Broth
  • Lots of Butter
  • Flour

Directions
  1. Slice your sausage into half moons, set aside. Cook your rice according to package instructions, drain and set aside. 
  2. Heat a pan on medium high heat and add lots of butter. As it melts add some flour and whisk well to create a roux.
  3. Pour in lots of seafood broth and continue to whisk, toss in your sausage, shrimp, green peppers, and chopped celery. Cook while turning for about 6 minutes. Turn off the heat.
  4. Scoop your rice into a bowl, top with your shrimp and sausage gumbo broth, enjoy!





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