Have you ever been inspired to cook up some delicious cuisine after traveling? We love international cuisine, recipes and menus at AdventureWomen and are so excited to share with you two recipes from members of our Advisory Board inspired by AdventureWomen trips!
Ellen Bump, one of our guests with almost 20 AdventureWomen trips to her credit, sent us one of her favorite recipes, inspired by two AdventureWomen trips: Hummus.
“It is so simple”, she says. “It is a hummus bowl. I have loved hummus for a long time. On the Egypt/Jordan AdventureWomen trip in 2008, I participated in two cooking classes, which included baba ganoush. I loved the freshly made baba ganoush, but it is very labor intensive. I had to peel and chop the roasted eggplant. On my Israel trip in 2014, I was introduced to the hummus bowl concept in a number of our meals. I already made hummus at home using the recipe below. Adding the other ingredients to this recipe reminds me of both adventures every time I make it.”
The Hummus Bowl
1 can Chick peas (drained)
¼ cup Tahini (ground sesame seeds)
1-2 Tbsp Lemon juice (squeezed from a lemon works great)
2 garlic cloves (optional)
Blend chick peas, tahini, lemon juice and garlic (optional) in a food processor until smooth.
Spoon a portion of the hummus into a small bowl and spread the hummus against the bowl with a spatula at least half way up the side. Add a spoonful each of whatever sounds good to you: caramelized Vidalia onion or sautéed red onion, sautéed mushrooms, cucumber and tomato salad, baba ganoush, your favorite cole slaw...
Serve with warm pita. Use the pita as your eating utensil!
Coincidentally, the second recipe is from another Ellen, Ellen Franks, who is also a long-time past guest at AdventureWomen.
She describes...“The one recipe that always comes to mind when I think of recipes that were inspired by trips I took and I still make today came from earliest trips with the company and is an all-time favorite of mine. I first had this meal on a cross country ski weekend and so many times since.”
1 can tomato paste (6oz)
3-5 cloves fresh garlic (chopped)
1 cup fresh parsley
1 tsp. of salt
1/2 tsp. red pepper
1/2 cup water
1/2 cup olive oil
1/2 cup parmesan cheese
Mix all ingredients together.
Cook 1-pound of linguine and drain.
Put linguine back into spaghetti pot and pour sauce over it. Mix well and serve with more cheese and red wine.
“Your taste buds will never be the same again after being tingled with this dish (and neither will your breath, as your roommates will tell you)”
Thanks to Ellen Bump and Ellen Franks for the great recipes!