Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
This is the original recipe I used when I made it the first time. Of course I switched some things around (Recipes are kinda like strong suggestions lol)
roasted garlic hummus
Active Time: 15 minutes
Total Time: 1 hour, 10 minutes
Makes: 1 1/3 cup
Serving Size: 2 1/2 tablespoons
Calories per serving: 134
Fat per serving: 10
To make ahead: Hummus will keep covered in the fridge for up to 4 days.
2 heads garlic (I used minced garlic in the jar, 2 heaping teaspoons from the sliverware drawer)
4 tablespoons extra-virgin olive oil, divided (I eyeballed it, plus it needed more to loosen it up)
1 15 1/2-ounce can chickpeas, drained and rinsed
3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon) (I poured to taste I LOOOOOVE lemony things)
2 tablespoons tahini (I used the "tablespoon"/ soup spoon from the silverware drawer)
¾ teaspoon salt (season to taste)
optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish (I did drizzle more lemon, olive oil, and parsley on top)
I ate this with Nathan's Dill Pickles and potato chips. Usually at the restaurant I eat it with french fries because I can't have the pita bread
Preheat oven to 350 degrees F. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.
Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.
Fiber 1 g. Protein: 3 g. Sodium: 231. Sat Fat 2 g.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…