Our Fabulous Bites

The baking soda step seems to make smoother hummus.  Jeff always does everything to taste, but this is a good guideline. INGREDIENTS 1 ¼   cups  dried chickpeas  (250 grams) 1   teaspoon  baking soda 1   cup plus 2 tablespoons  light tahini paste  (270 grams) 4   tablespoons freshly squeezed  lemon juice 4   cloves  garlic , crushed   Salt to taste 6 ½   tablespoons cold  water   PREPARATION Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy. Drain

This was a hit with the family, Jeff especially liked it.  It takes about 1 hour and 45 minutes. Ingredients: 4 whole chickens legs (thighs and drumsticks), excess fat removed 2 teaspoons olive oil salt and pepper to taste 4 slices of bacon, coarsely chopped 1 yellow onion, finely chopped 1 fennel bulb, cut into 1/2 inch pieces 1 carrot, cut into 1/2 inch pieces 1 T finely chopped fresh rosemary 1 T finely chopped fresh thyme 4 garlic cloves, finely chopped 2 tsps fennel seeds, ground with spice grinder (I didn't do this) 1 cup chicken broth One 15-ounce can cannellini beans, drained and rinsed 1/2 cup panko bread crumbs 1/4 cup parmesan cheese Directions: 1. preheat oven to 375 F. 2. Coat the chicken legs with the olive oil and season with salt and pepper.  Place legs on a large heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with tip of a small knife and much of their fat has

We tried this soup and my kids ate it up without complaint, or mentioning the beans or vegetables.  I thought the soup was fine, but since this got one of my picky vegetable eaters to eat vegetables without a single whine, I thought I better keep this recipe.  I only did 1 fennel bulb, and wished I had done two. Ingredients: 3 T olive oil 6 ounces chorizo (if in casing, remove casings and cut into 1/4 inch moons) 1 yellow onion, finely chopped 2 carrots, cut into 1/2 inch thick rounds 2 celery ribs, cut into 1/2 inch thing slices 2 small fennel bulbs, cut into 1/2 inch pieces (about 2 cups) 4 garlic cloves, finely chopped 2 large springs of fresh thyme 1 spring of fresh rosemary 1/4 - 3/4 cup white wine 6 cups chicken broth salt and pepper to taste two 15-ounce cans of small white beans, drained and rinsed 1/2 baguette, cut in 1/2 thick slices Takes about an hour to cook, makes enough for about 6 people Directions: 1.  Heat a large heavy pot over medium heat.