Re: WHAT IS HUMMUS???????

April 28, 2001

Hi, hummus is a chick pea spread, usually , with well , here is the recipe.

1 can of chick peas, (Ileave a bit of the juice in)

2 cloves garlic minced

3 to 4 TB. of olive oil

3 tsp (aprox. ) of lemon juice

I like to add a branch of fresh parsley

Divide all into 3 parts. I put in food processor 1/3 of all and blend, some

like a little veg. juice or water, to thickness you like, then continue til

all blended and store in fridge. I have tried this with split peas( I think

they are O friendly and am going to try adzuki beans, and black beans as

well)

This is very filling and nice to dip zuccinni strips in or cabbage

leaves(raw) or raw turnip. Enjoy

And , I too would like to know what knolrabi is.

/ontario

>From: jrmwmo <jrmwmo@...>

>Reply-

>

>Subject: WHAT IS HUMMUS???????

>Date: Sat, 28 Apr 2001 09:34:34 -0500

>

>Can anyone tell me what hummus is? How you make it? (Specifics, please!)

>What's it for? So many things I hear, I have no idea if they're fruit,

>vegetable, spice, flour, in grocery stores, or health food stores, frozen,

>fresh, in a box or bag or can or bottle.... can you tell I'm rather new at

>this, and I don't cook much (which I know I need to change).

>

>I finally found out what 'jicama' is--I ran across some in a high-scale

>grocery store here--but it looked like it had mold on it, so i didn't get

>it.

>

>Also, exactly what is kohlrabi? What does it look like? I've been to the

>store, but there were several things under the 'kohlrabi' sign, and none of

>them looked like what I thought was kohlrabi, so I didn't get any of it. I

>had home-grown kohlrabi once before, long ago, and liked it.

>

>Is there a referrence I can go to to discover answer to questions like

>these, so I don't have to bother the whole list with silly questions?

>

>Roxey/St. Louis

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April 28, 2001

In a message dated 4/28/2001 9:40:11 AM Central Daylight Time, jrmwmo@... writes:

Can anyone tell me what hummus is? How you make it? (Specifics, please!) What's it for? So many things I hear, I have no idea if they're fruit, vegetable, spice, flour, in grocery stores, or health food stores, frozen, fresh, in a box or bag or can or bottle.... can you tell I'm rather new at this, and I don't cook much (which I know I need to change).

I finally found out what 'jicama' is--I ran across some in a high-scale grocery store here--but it looked like it had mold on it, so i didn't get it.

Also, exactly what is kohlrabi? What does it look like? I've been to the store, but there were several things under the 'kohlrabi' sign, and none of them looked like what I thought was kohlrabi, so I didn't get any of it. I had home-grown kohlrabi once before, long ago, and liked it.

Is there a referrence I can go to to discover answer to questions like these, so I don't have to bother the whole list with silly questions?

Roxey/St. Louis

Hi Roxie,

Have a recipe for humuus (below) and maybe that would help explain. As for the reference why don't you join the CookRight4YourType list, where we answer questions like this daily. That's what we're there for.

http://www./group/CookRight4YourType

Click SUBSCRIBE and follow the directions

* Exported from MasterCook *

BLACK BEAN HUMUUS (O AND A)

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces black beans

2 tablespoons tahini

3 tablespoons olive oil

1 lime -- juiced

2 garlic cloves -- sliced

1 teaspoon ground cumin

salt and pepper -- to taste

In a food processor, combine all ingredients and process until smooth.

Cover and refrigerate until ready to use.

Bring to room temperature before serving.

Description:

"A great and delicious way to nosh and get protein"

Source:

"www.dadamo.com recipe bin"

- - - - - - - - - - - - - - - - - - -

Per serving: 2120 Calories (kcal); 64g Total Fat; (26% calories from fat); 104g Protein; 299g Carbohydrate; 0mg Cholesterol; 63mg Sodium

Food Exchanges: 19 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

And here's a definition of Kohlrabi from MasterCook:

Kohlrabi

A hybrid of cabbage and turnips; the pale green or pale purple bulbous stem is mild and sweet when young. The bulb tastes like a mild, sweet turnip. Kohlrabi is available from midspring to midfall. Look for a kohlrabi that is heavy for its size with firm, deeply colored green leaves. Avoid those with soft spots on their bulbs or signs of yellowing on leaf tips. They can be stored tightly wrapped up to four days in the refrigerator. Kohlrabi can be peeled and shredded, steamed, sliced, sautéed, mashed, or used as an ingredient in stews. Also called cabbage turnip.

TABITHA SCHAFFER, TabMTBC@...

See my listings at http://www.amazon.com/shops/mls1

April 28, 2001

Hi Roxey,

Don't feel your questions are silly, I think we all go through not knowing what things are at first. I've been on the diet almost 5 months now and am still looking things up! I've tried to answer some of your questions below.

Is there a referrence I can go to to discover answer to questions like these, so I don't have to bother the whole list with silly questions?

Cook's Thesaurus - explains what lots of foods are and has pictures

http://www.foodsubs.com/

Can anyone tell me what hummus is? How you make it? (Specifics, please!) What's it for?

Also spelled "humus" and "houmus." Middle Eastern dish made from mashed chickpeas, tahini (sesame seed butter), olive oil, garlic and lemon juice. Can be used as a sandwich filling, spread or dip.

I've never had or made this myself, maybe someone else can help more here,

Also, exactly what is kohlrabi? What does it look like?

kohlrabi = cabbage turnip = stem cabbage = turnip cabbage Pronunciation: kohl-RAHB-ee or kohl-RAH-bee Notes: A kohlrabi resembles a turnip, only it's sweeter and more delicately flavored. It's light green and sometimes sold with its edible greens attached. It can be eaten raw or cooked. Choose small ones, and peel before using. Substitutes: broccoli stems OR celeriac (especially in remoulades) OR turnips OR parsnips

http://www.foodsubs.com/Roots.html

I finally found out what 'jicama' is

jicama = jícama = yam bean = Mexican yam bean = ahipa = saa got = Chinese potato (this name also is used for arrow root) = Mexican potato = Chinese turnip (this name also is used for lo bok) Pronunciation: HIH-kuh-ma Equivalents: One jicama, cubed = 2 cups Notes: This tan-skinned tuber has a mild, nondescript flavor, but a nice crunchy texture. It's a good, cheap substitute for water chestnuts in stir-fries. Since it doesn't discolor, it's also a great vegetable to serve raw on a crudité platter. Peel it before using. Substitutes: water chestnuts (These are more expensive and sweeter than jicama. Like jicama, water chestnuts retain their crispiness when stir-fried.) OR Jerusalem artichoke ( Like jicama, these can be eaten raw and they stay crunchy even when stir-fried. They're more expensive than jicama, but they have an earthier, nuttier flavor.) OR tart apples OR turnips OR daikon radish

April 28, 2001

Hummus is chick pea, with lemon juice to taste, olive oil, and garlic minced, experiment and enjoy. Put in food mixer til smooth. I add parsley as a 0 benefit.

/ontario

>From: TabMTBC@... >Reply- > >Subject: Re: WHAT IS HUMMUS??????? >Date: Sat, 28 Apr 2001 15:41:27 EDT > >In a message dated 4/28/2001 9:40:11 AM Central Daylight Time, >jrmwmo@... writes: > > > > Can anyone tell me what hummus is? How you make it? (Specifics, please!) > > What's it for? So many things I hear, I have no idea if they're fruit, > > vegetable, spice, flour, in grocery stores, or health food stores, frozen, > > fresh, in a box or bag or can or bottle.... can you tell I'm rather new at > > this, and I don't cook much (which I know I need to change). > > > > I finally found out what 'jicama' is--I ran across some in a high-scale > > grocery store here--but it looked like it had mold on it, so i didn't get > > it. > > > > Also, exactly what is kohlrabi? What does it look like? I've been to the > > store, but there were several things under the 'kohlrabi' sign, and none of > > them looked like what I thought was kohlrabi, so I didn't get any of it. I > > had home-grown kohlrabi once before, long ago, and liked it. > > > > Is there a referrence I can go to to discover answer to questions like > > these, so I don't have to bother the whole list with silly questions? > > > > Roxey/St. Louis > > > >Hi Roxie, >Have a recipe for humuus (below) and maybe that would help explain. As for >the reference why don't you join the CookRight4YourType list, where we answer >questions like this daily. That's what we're there for. > >http://www./group/CookRight4YourType >Click SUBSCRIBE and follow the directions > > >* Exported from MasterCook * > > BLACK BEAN HUMUUS (O AND A) > >Recipe By : >Serving Size : 0 Preparation Time :0:00 >Categories : > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 16 ounces black beans > 2 tablespoons tahini > 3 tablespoons olive oil > 1 lime -- juiced > 2 garlic cloves -- sliced > 1 teaspoon ground cumin > salt and pepper -- to taste > >In a food processor, combine all ingredients and process until smooth. > >Cover and refrigerate until ready to use. > >Bring to room temperature before serving. > >Description: > "A great and delicious way to nosh and get protein" >Source: > "www.dadamo.com recipe bin" > > > > > - - - - - - - - - - - - - - - - - - - > >Per serving: 2120 Calories (kcal); 64g Total Fat; (26% calories from fat); >104g Protein; 299g Carbohydrate; 0mg Cholesterol; 63mg Sodium >Food Exchanges: 19 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 >Fat; 0 Other Carbohydrates > > >Nutr. Assoc. : 0 0 0 0 0 0 0 > > >And here's a definition of Kohlrabi from MasterCook: > >Kohlrabi > >A hybrid of cabbage and turnips; the pale green or pale purple bulbous stem >is mild and sweet when young. The bulb tastes like a mild, sweet turnip. >Kohlrabi is available from midspring to midfall. Look for a kohlrabi that is >heavy for its size with firm, deeply colored green leaves. Avoid those with >soft spots on their bulbs or signs of yellowing on leaf tips. They can be >stored tightly wrapped up to four days in the refrigerator. Kohlrabi can be >peeled and shredded, steamed, sliced, sautéed, mashed, or used as an >ingredient in stews. Also called cabbage turnip. > > > >TABITHA SCHAFFER, TabMTBC@... >See my listings at http://www.amazon.com/shops/mls1 Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

April 28, 2001

Hummus is chick pea, with lemon juice to taste, olive oil, and garlic minced, experiment and enjoy. Put in food mixer til smooth. I add parsley as a 0 benefit.