Gone. Gonzo. All my baked goods and I didn’t even get a slice of the lemon pound cake. I’ll have to find an excuse to bake another one. We had a great Christmas overall. More later, when I get home.
2 -3 cloves garlic
1/2 cup tahini
1/2 cup yogurt
Juice of 1 1/2 – 2 lemons
Finely chopped parsley, to garnish
Crush the garlic with a little salt in a mortar and pestle. Add to the tahini and combine thoroughly. Add the yogurt and lemon juice gradually, beating vigorously to make a smooth, thick paste. Taste to adjust salt and lemon.
Serve with wedges of pita bread and raw veggies. Also very nice with grilled chicken.
Fabulous! A perfect balance of Mediterranean flavors. The beans are lemony without being tart and the garlic and herbs add subtle but unmistakable undertones. Excellent with any kind of grilled or broiled red meat, poultry or shrimp. I'm afraid it's one of those dishes that won't last very long, especially once my husband gets to the leftovers tomorrow!
- 3 cups cooked and drained white beans (canned okay). If made from dried beans, save about 1/3 cup of cooking liquid.
- 2 tbs fruity extra-virgin olive oil.
- 2 garlic cloves, minced
- 1/2 tsp finely chopped fresh rosemary
- 1/2 tsp finely chopped fresh thyme
- Scant 1/3 cup bean cooking liquid, water or chicken broth
- 1/2 cup black olives, pitted and chopped (can also use whole)
- 3 tbs chopped fresh flat-leaf parsley
- 4 large fresh basil leaves, torn into small pieces or chopped
- 2 – 3 tbs fresh lemon juice
- 1/2 tsp salt or to taste
- Freshly ground black pepper, to taste
- Place the beans in a medium non-stick skillet and set aside.
- Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.
- Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them – do not let garlic burn.
- Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.
- Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.
- Remove from heat and add the lemon juice, salt and pepper.
- Serve warm or at room temperature.
- Recipe from "A New Way To Cook," by Sally Schneider