ngredients
1 (750 ml) bottle of dry red wine (Merlot, Cabernet Sauvignon, or Zinfandel)
1 orange, sliced
2–4 tablespoons of honey, maple syrup, or sugar
2 cinnamon sticks
4 whole cloves
2 whole star anise pods
¼ cup brandy or orange liqueur (optional)
Optional garnishes: cinnamon sticks, orange slices, or cranberries
Instructions
Combine the red wine, orange slices, sweetener, cinnamon sticks, cloves, and star anise in a large saucepan.
Heat the mixture over medium-low heat until it reaches a gentle simmer with steam rising, but no bubbles.
Reduce heat to low, cover, and simmer for at least 15 minutes, or up to 3 hours.
Remove from heat, stir in optional liqueur, and adjust sweetener to taste.
1 (15-ounce) can chickpeas, drained or 1 ½ cups cooked chickpeas (250g)
¼ cup fresh lemon juice, from 1 large lemon (60ml)
¼ cup well-stirred tahini, try our tahini recipe (60ml)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving (30ml)
½ teaspoon ground cumin
Salt to taste
2 to 3 tablespoons cold water or aquafaba (45ml)
Dash ground paprika, sumac, or Za’atar for serving
Whip the tahini and lemon juice: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
2 Add olive oil and spices: Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
3 Add the chickpeas: Drain the chickpeas. Then add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
4 Thin with water: The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.
5 To finish: Taste and adjust as needed with more salt or lemon. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar over the top.
https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
Ingredients
⅔ cup (160 g) mayonnaise -- or yogurt
1 ½ Tablespoons granulated sugar
1 ½ Tablespoons apple cider vinegar may substitute distilled, white wine, or red wine vinegar
¼ teaspoon table salt
¼ teaspoon black pepper
3 cups (240 g) shredded green cabbage (see note to use pre-shredded cabbage)
1 cup (75 g) shredded purple cabbage
1 cup (100 g) peeled, shredded carrots
Instructions
In a small dish, prepare the dressing by whisking together mayonnaise, sugar, vinegar, salt, and black pepper.
⅔ cup (160 g) mayonnaise,1 ½ Tablespoons granulated sugar,1 ½ Tablespoons apple cider vinegar,¼ teaspoon table salt,¼ teaspoon black pepper
In a large bowl, toss together green and purple cabbage and shredded carrots.
3 cups (240 g) shredded green cabbage,1 cup (75 g) shredded purple cabbage,1 cup (100 g) peeled, shredded carrots
Drizzle dressing over cabbage/carrot mixture and toss/stir until ingredient are thoroughly combined and all cabbage/carrots are coated with dressing. Taste-test and add more salt and pepper as needed.
Cover and refrigerate for at least 1 hour before serving (for best flavor)
https://sugarspunrun.com/easy-coleslaw-recipe/