Search Results: hummus

Garlic Scape Hummus

Garlic Scape Hummus

My wife and I are huge fans of hummus. I’ve said it before, and I will say it again. I have no shame in that. With that said, our farmers market is finely bringing in the seasonal pickings, and as I tend to every Saturday […]

Sun Dried Tomato Hummus

Sun Dried Tomato Hummus

My wife and I are big fans of hummus. Typically I make a batch every few weeks or so, so that we can take some to work to snack on, or have some when we come home from work as a quick dip for chips […]

Moroccan Style Beef with Hummus

Moroccan Style Beef with Hummus

My wife and I were on hummus kick not too long ago. I was making a batch at least once a week, and we were eating it as a side dish for lunch, dinner, and snack. The thing I love about hummus is that not only is it good for you (in small amounts), but it is a quick go to dip for vegetables, pita, and even a spread on a sandwich. So that got me thinking. Why not extend hummus and make it part of the main entree, and in my case a moroccan style beef that was loaded with awesome, earthy spices, and could be swiped up with some pita. It was awesome, and the moroccan style beef gave me all sorts of ideas, such as making a shepherds pie out of it.

Moroccan Style Ground Beef with Hummus

Let’s get started.

Ingredients for the Hummus:

  • 16 oz can of cannellini beans, drained and rinsed
  • water
  • 1 cup tahini paste
  • 1 lemon, juiced
  • 4 cloves garlic
  • 6 tbsp cold water
  • salt, to taste

Ingredients for the Moroccan Style Ground Beef:

  • 1 1/2 lbs ground sirloin
  • 1 tbsp ground cumin
  • 1 tbsp Moroccan spice blend (optional)
  • 1 1/2 tsp ground coriander
  • 1/2 tsp cinnamon powder
  • 1/4 tsp all spice
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 large shallot, finely diced
  • 3 cloves garlic, finely diced
  • 1 medium-sized carrot, finely diced
  • 1/2 cup of frozen peas
  • 3/4 cup of beef stock
  • Mixed olive medley (optional)
  • Whole wheat pita, optional

Start by making your hummus.

To a small pot, add the cannellini beans (yes, go ahead with chickpeas if you desire (I bought the wrong can)), top with water, and bring to a boil. Reduce the heat and cook for about 5 minutes.  Drain the beans.

To a food processor, add the beans, the lemon juice, tahini paste, and garlic. Season with a generous pinch of salt. Process the mixture until you have a smooth paste, then drizzle in the cold water. Pulse, taste, and season with any additional salt. Remove and place in a covered bowl in the refrigerator until you are ready to use.

Moroccan Style Ground Beef with Hummus

Now let’s get started on the Moroccan style ground beef.

To a large skillet, on medium heat, add the ground sirloin. Toss in all of the spices, and give it a good mix. Once the ground sirloin is fully cooked, drain and return it back to the stove, on medium heat. Toss in all of the vegetables, garlic, etc. Give a good stir, then add the beef stock. Stir, cover, and reduce the heat to low. Cook for about ten minutes, and let the stock reduce.

Now you are ready to serve. Warm the pita bread.

Spread a nice amount of hummus onto your serving dish. Top with a generous amount of the Moroccan style ground beef, and place a few olives on the dish, along with the warm pita.  Take some pita and pick up the ground beef and hummus together. Fall in love.

The flavors and combination of the two, along with intervals of the briny olives, make this a super filling and comforting dish. I hope you enjoy.

 

  • 1/4 tsp ground cloves
Hummus Ful

Hummus Ful

I am a big fan of hummus. I believe I first encountered hummus at a Whole Foods in Dallas, Texas. I dabbled in the premade Middle Eastern dip, and immediately fell in love with the texture, flavor, and the fact that you could pretty much […]

Hummus

Hummus

There is something that is so incredibly delicious that every time I make it, I make sure to not only put in enough garlic to rock the house, but also to get some really good pita bread from an Lebanese store in Milwaukee. I typically […]

Greek Style Rice

Greek Style Rice

It’s seems as though some form of rice is on our dinner table at least a few times a week. Whether it is a steaming bowl of plain jasmine rice, or a Filipino garlic fried rice, it’s there. It is something all of my kids agree on, eat plenty of, and in its simplest form a very comforting dish. I actually love rice, and one of my favorites and one I default on all of the time is a jasmine rice. Don’t get me wrong though as I love eating sticky rice, and when I get into Indian cooking then my default is basmati rice, but the default is typically jasmine.

I know why I came up with this idea of a Greek style rice because I had mentioned to my wife that I was craving Indian food lately. A few days passed and I still had that thought in my head of Indican food. Then I began thinking of biryani. That is when I probably had enough of the madness in my head, and decided I would marinate a spatchcocked chicken, cooking it on the grill, with a side of this rice, and serve alongside some homemade hummus and flatbread. The dinner in its entirety was a hit, but this Greek rice dish really did shine.

Greek Rice Recipe
Greek Rice Recipe

This rice is really easy to make, and uses only a few ingredients. You could sub basmati with a long grain rice if you desire, but keep everything the same if possible. The real winner in texture is the orzo, making it a pilaf style which I like to surprise my wife with from time to time.

Let’s get started.

Ingredients:

  • 2 cups basmati rice, washed
  • 1 medium-sized onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup orzo
  • 2 tbsp olive oil
  • 1 tsp dry dill weed
  • 2 whole lemons, juiced
  • 2 1/4 cups chicken stock (or water)
  • zest of 1 lemon, optional
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1 tsp salt

First start by rinsing the rice in a bowl. Rinse it well. I like to massage the rice a couple of minutes in the water to remove the starches. The water should not be cloudy when you are done rinsing and straining.  Soak the rinsed rice in a bowl of water for about 15 minutes.

During this time heat get all of your ingredients together.

Head a medium sized pot on medium heat. Add in the oil and let it come to temperature for a minute or more. Sautee the onions and garlic, stirring them fora  few minutes. Once the onions begin to soften, add the orzo and lightly toast. This should only take a couple of minutes. Just be sure you stir the mixture frequently before adding in the remaining rice. Add the rice, the juice of one lemon, salt, one the stock.

 

Ingredients for Greek Rice Recipe
Ingredients for Greek Rice Recipe

Bring the mixture to a boil, then cover, reduce the heat to low, and cook for about 18-20 minutes. Take a peak around that time, but no sooner, and the liquid should be fully absorbed. Your rice should be fluffy, not sticky. If it’s sticky, well it’s probably done. Something probably went wrong. Don’t get discouraged. It’s rice and trust me rice can be tricky.

The question you may have is should I just use my rice cooker? To be honest, I’m sure it would work fine. I’ve never used it for this particular recipe, but the rice cooker does wonders. If you have one and feel more comfortable, go for it and report back to me.

Once the rice if fluffy, remove it from the heat, keep it covered, and let is rest for about 10 minutes.

After 10 minutes, remove the lid, add in the juice of the second lemon, and the zest if you are using it.

Greek Rice Recipe
Greek Rice Recipe

Toss in the dill weed, parsley, and give this a good stir. Give this a taste and season with additional salt if necessary.

The result is a rice dish that is not only light in texture, but it pops so well with the lemon and dill. Let’s just say it is a really great dish for this time of year. Consider this a base recipe. Feel free to add in cooked chicken, or an array of blanched or charred vegetables to make this a family style main dish. However you serve it, everyone is going to love it. Even one of my suspicious eaters devoured the Greek style rice. This will be in our rotation for years to come. Hope you enjoy!

Greek Style Rice
Author: 
Recipe type: Side Dishes
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 cups basmati rice, washed
  • 1 medium-sized onion, diced
  • 2 cloves garlic, minced
  • ½ cup orzo
  • 2 tbsp olive oil
  • 1 tsp dry dill weed
  • 2 whole lemons, juiced
  • 2¼ cups chicken stock (or water)
  • zest of 1 lemon, optional
  • ½ cup flat leaf parsley, roughly chopped
  • 1 tsp salt
Instructions
  1. First start by rinsing the rice in a bowl. Rinse it well. I like to massage the rice a couple of minutes in the water to remove the starches. The water should not be cloudy when you are done rinsing and straining. Soak the rinsed rice in a bowl of water for about 15 minutes.
  2. During this time heat get all of your ingredients together.
  3. Head a medium sized pot on medium heat. Add in the oil and let it come to temperature for a minute or more. Sautee the onions and garlic, stirring them fora few minutes. Once the onions begin to soften, add the orzo and lightly toast. This should only take a couple of minutes. Just be sure you stir the mixture frequently before adding in the remaining rice. Add the rice, the juice of one lemon, salt, one the stock.
  4. Bring the mixture to a boil, then cover, reduce the heat to low, and cook for about 18-20 minutes. Take a peak around that time, but no sooner, and the liquid should be fully absorbed. Your rice should be fluffy, not sticky. If it’s sticky, well it’s probably done. Something probably went wrong. Don’t get discouraged. It’s rice and trust me rice can be tricky.
  5. The question you may have is should I just use my rice cooker? To be honest, I’m sure it would work fine. I’ve never used it for this particular recipe, but the rice cooker does wonders. If you have one and feel more comfortable, go for it and report back to me.
  6. Once the rice if fluffy, remove it from the heat, keep it covered, and let is rest for about 10 minutes.
  7. After 10 minutes, remove the lid, add in the juice of the second lemon, and the zest if you are using it.
  8. Toss in the dill weed, parsley, and give this a good stir. Give this a taste and season with additional salt if necessary.