Every time I invent a recipe, I wonder where to put it.
No longer will this be a problem!
Here's an item for recording your home-invented recipes and
recipe variations.

3 responses total.

This evening I invented a recipe that's basically hummus, but with
spinach substituted for some of the chick peas.  It's kind of comforting
to have a green food at this time of year.  This is quick to make, too,
since it uses canned, bottled, and frozen instead of fresh.  The yield
is about 3 cups.

Spummus   (the name is a combination of Spinach and Hummus)
=======
10 ounces frozen spinach
1 or 2 cloves of garlic
15 ounce can of chick peas (I like Eden chick peas from the coop)
lemon juice (I used the bottled kind from the supermarket, 1 lemon equiv.) 
2 tablespoons tahini  (the bulk kind from the coop is good)
a few spoonfuls of water, if the consistency is too thick

Defrost the spinach.
Throw the garlic in a food processor or blender.  Grind.
Drain and rinse the chick peas, and add them to the food processor.  Grind.
(Rinsing canned beans is easy if you put them in a big strainer and run
water over them.)
Drain most of the water out of the spinach.
Add all the other ingredients.  Grind.
Optionally add a few drops of Beano and grind some more.

Tastes great on still-warm toast.

(Defrost the spinach before using it in the previous recipe.)

Here's one based on a bread-spread I had in a restaurant called Josie's
last week.  (Josie's is in NYC, on Amsterdam Avenue near about 74th street.
It doesn't have a sign with its name on it, so you have to kind of look for
a nameless restaurant.)  I made my version of this as a cracker dip for
a party recently.  Reviews ranged from "I hate sweet potatoes" to "better
by spoonfuls than on crackers" to "really good".  If you ever get to
Josie's, they seem to serve this and bread with every meal.  In my opinion,
it's entirely worth checking out!

Sweet Potato Butter
===================
Cook several sweet potatoes.  I nuked them in groups of 4, for 10 to 12
minutes per group, then let them sit at room temperature to cool and to
finish cooking inside.  You probably only need a few sweet potatoes for
this recipe, but I used 8 of them and made a ton of dip.  Peel and mash
the sweet potatoes.  Mash in a few spoonfulls of  tahini (a sesame seed
paste, available at the coop and at many supermarkets -- don't use *too*
much, as it's fairly high in fat) and a sprinkling of cumin.  Cook some
carrots, puree them, and add them to the mix.  My version was much less
cumin-tasting than the one at Josies, and I'd guess at Josies they used
more carrots and pureed them to a much smoother consistency, as their dip
was much smoother, more orange colored, and less sweet than mine was.
Exact proportions of the ingredients shouldn't matter -- if you like sweet
potatoes, this should taste good any which way.

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