Ah yes, another Video!

I’ve been doing some practicing with my technologies. Check out the video I made of my cat!

She’s too cute.

Hummus? UNBLENDED

I thought it would be really great to take another whack at making hummus. I was wrong. Although the end result tasted delicious, my blender just refused – IT SIMPLY REFUSED – to make hummus. My hummus is 95% blended. You can’t win at everything, But I wish I could have won at Hummus.

I will give you the recipe. This is usually delicious and easy to make. Once I master the blending I plan on making all kinds of varieties of hummus. Pepper hummus – red roasted pepper hummus – spicy hummus and anxious hummus. (Anxious hummus is hummus with anxiety. This is only served to unwanted guests.)

Ingredients you need:

Tahini – Tahini is a little jar of sesame paste that is everywhere. I had never heard of this. When I found it I was so happy. It is relatively inexpensive. (4 dollars for a jar – this jar will last awhile.) Apparently, if you don’t use tahini you are breaking all kinds of hummus laws.

Lemon juice

Garlic

1 can of chick peas

You will notice I did not put amounts. This is becuase it’s up to you how you want your hummus to taste. For one can of chick peas, I would use at least a table spoon of tahini. If you don’t want garlickey hummus, only put half a table spoon of minced garlic. If you want lots of garlic flavours, then put at least two cloves, or one table spoon of minced garlic. I don’t like as much garlic as I do lemon – I put lots of lemon. Not too much – probably a couple teaspoons. Keep tasting you hummus. This is the only way you’ll know its turning out how you like it.

Now for the actual making of the hummus.

Put the lemon juice, tahini, and garlic in. Blend it like crazy. Be careful, don’t hurt yourself. Drain your chickpeas can and start adding the chickpeas.

When you blend the chickpeas you want to use the pulse setting. This what it will be like:

Pulse – fwoop (thats the chickpeas sinking in the middle) – pulse – fwoop. And so on.

Hopefully your blender doesn’t give you hard times. If it does – if your blender is not sweet to you – then you have to show it who the boss is. Squish the chick peas down, or try taking some out. This can get very messy. Maybe burrow a food processor instead of a blender. Whatever your method – blend your chick peas and mix them with the other ingredients.

Now you will have delicious hummus. I know it is delicious because even though mine was not fully blended it was still really good.

I eat the hummus with cucumber! You can see my shadow looming over it. Hilarity!

Updates!

Now this blogging business has many different aspects to it. And if you take a look at the side of your screen today you will see a shiny new addition I have made: CATEGORIES. These will allow you quick access to any recipe. Please click away.

I will also incorporate some TAGGING. Tags are what make these posts show up as results in search engines. The more relevant tags you have – the more likely people will find your posts. So I must tag. I must tag like there is no tomorrow.

Now, back to food. I’ve had some flops lately. I tried to make some red roasted pepper hummus and it turned out like this:

Yuck. A little pukey. No one can be a master chef every time. I even tried leaving it in the fridge to see if the texture would change overnight. Still pukey. Pukeeeeeeeeeerific. Tomorrow I am making attempt number two. This time I will attempt original hummus, no fancy red pepper. After taking my Moms advice, I think it may be a technical problem with my blender.

Let’s hope its less pukish tomorrow.

Spicy Sausage Alfredo Pasta

Mmmmmmmm Spicy Sausage. I have never cooked with these before. I only thought that sausages could be used to make sausages. But then I realized, like many meats, Sausages could be used to make a variety of delicious things. I would like to share with you my adventures is sausage cooking.

You will require:

A pack of spicy sausages (if you are only making pasta, one or two sausages will suffice. If you would like   whole sausages as well, get the whole pack!)

Pinch of Garlic

Pinch of Ginger

4 squirts of lemon

Antipasto Red Pepper Mix!

4 Big spoons of parmesan

Cream

Oil

Pasta

Observe the sausages. These were bought 2 for 6 dollars. What What. I defrosted them. They weren’t completely defrosted  by the time I started cooking but that is alright.

Take one sausage and cut it up real nice like above. Boil a pot of water for your pasta.

Take your pinch of garlic and ginger and 4 squirts of lemon. This is my version of seasoning.

FRY IT! Heat up the pan a little with some oil on it. Put in your lemon ginger and garlic as well. Let it heat up. Check your pot of boiling water. Is it hot enough? Add your pasta.

Put in your sausage as well. Fry it up real nice. Let it turn   brown.

Now here’s my new superstar ingredient. This Red Pepper Antipasto was only 3 dollars for a good sized jar from the grocery store. Within the depths of this jar is a delicious mixture of red pepper and onions and pretty much every other awesome tasting vegetable. I used two spoon fulls of this for a flavour explosion.

Commence flavour explosion. Add two spoonfuls of your Antipasto. Check on your boiling pot of pasta water too. Drain it if it is ready!

While your meat finishes cooking get out a tiny pan. It is time to make some Alfredo Sauce. I do it a very simple way. I line the pan with cream than throw in lots of parmesan. You want it to bubble so the parmesan melts, but you dont want it to be dry. To help the process along and feel useful, stir it non stop.  It takes some practice, but once you learn its easy to do. The sauce cooks rather quickly, especially in a hot pan, So keep an eye on it. Try ot make the sauce last so it can go straight on your pasta. Once you think the parmesan has sufficiently melted add lots of pepper.

Once your pasta is ready things get really exciting. Put your fried sausage bits and delicious Antipasto into the pot.

Then add your made form scratch alfredo sauce. (You are so Pro) Mix it up and have a bite. I bet it’s delicious. Sinfully Delicious.

Now back to the rest of the pack of sausages. A nice complement to your delicious Pasta would be whole sausages. Fry these bad boys up on a little oil.

They should look like this. These didn’t taste burnt. But they sure do look it. The way to tell the sausages are ready is that they are no longer pink inside. You  want it to be a light shade of brown. It’s especially difficult with spicy sausages because they are naturally pink. Just keep simmering evenly and even try a little bit and see if it tastes ready. I fried these for quite a while. Near the end I put the stovetop on low heat just to prevent any mistakes.

I served with two sides, salad and corn. I wanted to balance out the greasy deliciousness of the sausages with something healthy. If you followed my recipe and liked the results – GOOD JOB! you just made delicious SAUSAGE CONTAINING FOODS.