Kaden's Hummus

By: Christopher Cruz

One of the healthiest meal that you could ever serve your family, and it could be an appetizer or a full meal with a pita bread, and mix it in your falafel to add richness.
Hummus is a purée of chickpeas and sesame seeds, seasoned with salt & pepper, and a fresh squeeze of lemon juice. In fact, it is so versatile you could blend in your favorite herbs in it to add more flavor. This recipe is modified to my son's taste, he likes it this way and he enjoys helping out making them.

Ingredients:

3 Cloves of garlic (roughly chopped)
2 Cans of chickpeas (drained, but reserve the juice)
1/4 Cup of chickpeas juice
2 Tbsp of tahini paste (see recipe below)
1/4 Cup of extra virgin olive oil
1/2 Cup of cilantro (roughly chopped) (optional: you could use any herbs or flavoring you want)
1/4 Cup lemon juice
Salt & pepper to taste

Tahini paste:

2 Tbsp roasted sesame seeds
1/2 Tsp sesame oil
1/4 Tsp salt
1/4 cup tepid water

Method:

For the Tahini paste
1. Combine all ingredients in a blender except for the tepid water.
2. Slowly add, tepid water into the blender, blend until smooth.

For the Hummus
1. Using a food processor, place all ingredients into the processor except for the olive oil. Pulsate a few times then scrape the sides of the processor so all the ingredients will be blended in.
2. Slowly add olive oil while running the processor, blend until creamy in texture.
3. Refrigerate for a couple of hours, then serve. Enjoy!

Optional: In this recipe i used baked tortillas as a dipping sticks for the Hummus.
You can use pita bread, crackers, etc.

Japanese Miso Soup

By: Christopher Cruz

A very popular dish in Japan because of its rich taste and earthy aroma, easy to prepare and filled with vitamins and minerals that will surely give a nutritious meal for you and your family. Try my simple version of this wonderful, hearty Japanese MIso Soup, Like my son says, "Oh so good!"


Ingredients:

6 Cups of Dashi stock
3 Sprigs of green onions (diagonally cut)
1 Silken tofu (cut in cubes)
2 Tbsp of dried Wakame leaves (soaked in cold water for 5-10 mins)
3 Tbsp of Miso paste

For the Dashi stock:

2 Tsp of Hon-Dashi granules
6 Cups of water



Method:

Place 2 tbsp of Wakame leaves in cold water, just enough to soak them under water.

Dissolved 2 tsp of Hon-Dashi granules into 6 cups of water and simmer, do not bring to boil.

Sliced green onions and tofu. Strain Wakame leaves out from the water.

In a bowl, divide tofu and Wakame leaves. Carefully ladle the Dashi stock into the bowl, sprinkle some green onions.

Serve hot and enjoy!

Variations:

If you don't have Wakame leaves, you can use any vegetable you want, imagination is all up to you. This will yield 4 medium size bowls.

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