White bean hummus:

1 can great northern or cannellini beans

1 large clove garlic (add more to your preference) roughly chopped

1/3- 1/2 c olive oil

freshly grated parm

1/2 lemon (or 2-3 tbsp lemon juice)


Place the 1/2 of the rinsed beans, garlic, lemon juice, 1/3 cup olive oil in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Add the rest of the beans and some more oil to thin and pulse again. Transfer the bean puree to a small bowl. Serve with toasted pita.

Cream Pralines:

1 lb light brown sugar

1/2 tsp. salt

3/4 c evaporated milk

1 Tbsp. butter

2 cups pecan halves

Mix sugar, salt, evaporated milk and butter in 2qt sauce pan. Cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft-ball stage (234 degrees), stirring constantly.  Remove from heat and let cool five minutes. Stir rapidly until mixture begins to thicken and coat pecans lightly.  Drop from a teaspoon onto aluminum foil or lightly greased baking sheet to form patties. If candy becomes too stiff add a few drops of hot water to soften. Let stand until cool and set.  Makes 44 small pralines.

Richie Roy’s Marinara Sauce

1/2 c. olive oil

8 cloves garlic

1 large onion

1 green pepper (I used red because that’s all I had)

1 large carrot (I used 2 because, well, I like carrots)

6 basil leaves

2 tbsp oregano

fresh parsley (I used about 6 big leaves…always use fresh herbs!)

3-4  28oz cans of crushed tomatoes (organic please!)


Mince the garlic and onion.  Heat the oil in a large cooking pot and saute garlic and onion for 10 minutes on low heat until soft and tender. Finely chop carrots, bell pepper, and mince your herbs (chiffon style). Add in the carrot, cook for another 5 minutes until tender.  Add in bell pepper, fresh herbs, S&P.  Saute 5 min covered, so as not to dry out veggies. Add in canned tomatoes.  Stir and bring to a boil, then simmer for 1-2 hours, covered, on low heat, until sauce reduces to be thick, rich, red, and delicious.


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