The Fencer's Table
by Annie Morris
Way back when we first started publishing online from Tampa's Fencing Academy, we did so in a monthly newsletter. A frequent feature was our "Fencer's Table." When we changed over from the monthly newsletter to our quarterly online magazine, we no longer used the "Fencer's Table" feature. Well, we've had a request from fencer and coach John Rosenfeld to bring it back and since we like to cook and we like John, we are bringing it back.
We hope to have some guest fencer/chefs in future issues (Hey, John, you do have the finger pointed at you...) but for now, we'll start off with two from my own kitchen. Give them a try. They are easy, nutritious, low in fat, and most importantly, TASTY!
VERY EASY HUMMUS
Equipment: blender or food processor, wooden spoon or spatula, measuring spoons
2 16 ounce cans chickpeas (garbonzo beans)
1 tablespoon sesame oil
1 teaspoon lemon or lime juice
1/2 teaspoon salt
dash of pepper
1 teaspoon chopped garlic (You can use the kind you buy in a jar already chopped.)
Pour one can of the chickpeas, including about three-fourths of the you liquid, into a blender or food processor. blend, or process, till smooth. (This will not get completely smooth. It will have little bitty lumps. That's just fine.) Drain the liquid from the second can of chickpeas and add to blender, or processor. Add sesame oil, lemon or lime juice, salt, pepper, and garlic. Blend or process again till smooth. During the blending process, you will need to stop the machine and push the chickpeas down into the mixture to make sure you get an even texture.
Hummus is traditionally served wih pita bread for dipping but it works nicely as a sandwich spread too. If you are trying to cut down on your fat and cholesterol, this is a nice alternative to luncheon meats for that noonday meal.
If you keep Adobo seasoning and lemon pepper in your house, you can season your hummus to taste with them instead of adding the chopped garlic, pepper, salt and lemon or lime juice. This is good if you want your hummus a little thicker for sandwhiches.
This recipe makes 2 and 1/2 to 3 cups of hummus.
ZUCHINI OR SUMMER SQUASH CASSEROLE
Equipment: Stew or soup pot, measuring spoons, potato masher, measuring cup, large stirring spoon, large glass casserole dish
1 and 1/2 to 2 pounds zuchini or summer squash (You can vary this quite a bit -just guess.)
Adobo seasoning or salt and pepper (to taste)
1 regular size box cornbread stuffing mix (Like "Stove Top, " not the kind you make your own stuffing out of for Thanksgiving)
2 tablespoons light margarine
Wash zuchini or squash and cut of ends. Cut into small pieces for boiling. Add enough water to cover vegetable and cook on the burner set on high. Boil until mushy. Drain and reserve water. If there is two cups of water, you need add no more. If not, add enough to fill out two cups.
Mash the vegetable until it is as smooth as you can get it. It's going to be somewhat lumpy becasue of the skin and seeds. You can do this in the pot. Set aside.
In your large casserole dish, pour the stuffing mix, the zuchini or squash water and the margarine. The warm water will melt the margarine. Stir until mixed. Add the zuchini or squash and mix well by hand.
Bake in a microwave oven on high for 7 or 8 minutes or in a conventional oven at 350 degrees F. for 30 minutes.
You can add shredded colby or cheddar cheese on the top for special occasions but leave it off most of the time to keep the fat and cholesterol low. If you've just gotta have cheese on it, use the 2% milk shredded cheddar that Kraft makes.
This serves 6 to 8 (or more if you are dainty) and it keeps well in the refrigerator or freezer.
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