Hummus: one large can chickpeas (drained with liquid reserved), half lemon, one or two cloves garlic, and a teaspoon of tahini. Combine in a food processor, slowly adding a drizzle of olive oil and just enough reserved liquid for a creamy consistency. Serve with sliced cucumbers, leafy greens, whole wheat pita, and honey mustard.
Founded by my dear friend, Rebecca Neuhedel, and her husband, Deacon Paul Neuhedel [and named after their beautiful baby son Luke (in Heaven now for almost eight years)], this charity is dedicated to helping children battling cancer. Luke's anniversary is coming up on March 27th, and the foundation is hoping to have 1,000 fans by then. Please help them to reach their goal!
My grandmother, Mary Casey O'Brien, made the best Irish Soda Bread in the whole entire world. Crumbly and chewy and perfectly delicious. Years and years ago, I remember my mother asking her for the recipe. Nana had no written-down list of ingredients to press into her hand, but she did talk her daughter-in-law through through the baking process, as her little granddaughter sat by in the kitchen munching raisins and keeping out of the way. Imagine the delight that little girl felt upon finding the recipe all smudged and tattered from years of use and just in time for St. Patrick's Day.
Here is the recipe exactly as my mother wrote it down over thirty years ago:
4 cups flour (any or all purpose)
2 teaspoons baking powder
1 spoon baking soda (not a full spoon, maybe 3/4 of a teaspoon)
3 or 2 tablespoons sugar
1 pint sour cream in bowl
put 1 cup milk--stir with the sour cream
1 good cup raisins
(2 caraway seeds) Grease frying pan and flour
350 one hour
Fortunately, we have a cast iron skillet all ready for this project and a great many children more than willing to stir, pat, and munch raisins. I'll let you know how it turns out!