makes about 1/4 cup
1/2 tbsp tahini
1/4 cup water
1/2 cup fresh cilantro, packed down
1/4 cup fresh parsley, packed down
1 tbsp fresh coriander
1/2 tsp garlic powder
1/2 tsp ground cumin
dash of cayenne pepper powder
Wash all of the fresh herbs, and pat them dry. Blend all the ingredients together until there are no more chunks. Refrigerate in a sealed container or serve immediately over grilled chicken or steak.
Sydney is going into tenth grade this year, and all her friends are celebrating their sweet sixteenths. She has been invited to four birthday parties just this week, and is rushing to get all the presents prepared between two a day soccer practices. I helped her out a bit by making this card for her friend Isaac. Most of the birthday cards I make are for girls or the little kids I babysit, so it was nice to make a teenage boy card for a change.
Remember back in May when I made my mom cream cheese danishes for Mother's Day? I decided to revamp the recipe with a bit of a heavenly twist: Nutella. Let's just say that they did not stick around for long.
1 tsp vanilla extract
1/4 cup sugar
6 tbsp strawberry jelly
powdered sugar, to top
Mix together the cream cheese, sugar, and vanilla extract. Divide the cream cheese mixture in half, and stir in the Nutella to one portion of it. Roll out the puff pastry sheets into two fat rectangles. Cut each rectangle into 3 equal squares. Spread about 1 tbsp of the plain cream cheese mixture and 2 tbsp of the Nutella cream cheese mixture into the center of each pastry square. Leave about 3/4"-1" space around the edges. Place a tbsp of the jelly in the center of the cream cheese, making a bit of an indent. Push in the edges of the pastries to resemble a danish. Spread them out on a large baking stone and bake at 400 degrees for 20 minutes. Allow them to cool for 5 minutes before dusting with powdered sugar.