Appetizers

Green beans, mushrooms and cucumber salad

Ingredients
8 oz green beans (French beans)
8 oz of mushrooms, thinly sliced
1 small cucumber
1 tablespoon of olive oil
1 chopped garlic clove
1 lemon
salt, black pepper

Method
Cook the green beans. (Steam in a microwave oven for 5 minutes, or boil in no more than a cup of water for 7 - 8 minutes) The beans should be slightly crisp. Drain off the water and season with a some of the olive oil and some of the juice of the lemon. Allow to cool.
Chop the cucumber into 1 cm squares, and mix with the sliced mushrooms, adding the garlic, the rest of the oil and the lemon juice.
Put the green beans into a shallow serving dish, then put the mushroom mixture on top, adding salt and freshly ground black pepper.

Black Olive and Caper Hummus

Or, what to make when you can't find the tahini.

I thought that I'd make a nice hummus to dip veggies and low carb tortilla chips in at our little party yesterday. So I bought some chickpeas and pulled out the Cuisinart and set about making the hummus. Opened the chickpea can (canned chickpeas make the best hummus), played a rousing game of "Chase the Chickpea" with Kieffer -- he loves for me to throw a chickpea across the room, then he'll chase, "kill" and eat it. Put the chickpeas in the Cuisinart, went searching in the fridge for MR's tahini.

Wasn't there.

MR was in the middle of his meditation session, so I didn't want to disturb him.

I went to plan B.

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