Marinated Mushrooms With Bell Peppers,And Two Dips (Using This Marinade)

1. 1

   ["In a large saucepan mix oil, vinegar, water, sugar, salt, and honey.

2. 2

   Add all the spices (tide in a cheese cloth), and garlic; bring to a simmer.

3. 3

   Simmer for 10 minutes; cover the sauce pan with a lid, sat aside. Let the marinade concentrate. Discard the cheese cloth bundle with spices, but leave the garlic.", "Meanwhile wash the mushrooms and bell peppers.

4. 4

   Cut the bell peppers in quarters, cut out the seeds and the white membranes; then cut in strips.

5. 5

   Take of stems of the mushrooms and dry them in a kitchen towel, if needed cut in half.", "Put the mushrooms and peppers strips into the marinade, and simmer for another 10 minutes.

6. 6

   Transfer to jars. When cooled, keep refrigerated.

7. 7

   Use as a condiment or in dips.", "Eggplant Dip:

8. 8

   Grill or broil 2 eggplants, slightly cool, peel of the skin, and drain under a press for about 2 hours.

9. 9

   Take 1 full cup of the marinated Mushroom and Bell Peppers mixture and drain in a strainer.

10. 10

    Transfer everything to a food processor.

11. 11

    Add 1/3 cup oil of your choice, 1 large fresh garlic clove (cut in pieces), and 1 small diced Jalapeno or Serrano pepper (I cut out the seeds). Salt and freshly ground black pepper to taste.

12. 12

    Pulls a few times for a chunkier dip or process for a smoother consistency.", "Humus dip:

13. 13

    Rinse a few times, and drain 1can of Garbanzo beans.

14. 14

    Take 1 full cup of the marinated Mushroom and Bell Peppers mixture and also drain in a strainer.

15. 15

    Transfer everything to a food processor.

16. 16

    Add 2 cloves of fresh garlic (cut in pieces), 2 tablespoons of Tahini paste, 2 tablespoons Extra Virgin olive oil, and 1 tablespoon of freshly squeezed lemon juice.

17. 17

    Process until smooth."]

No additional tips available.