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I'm not against purchasing a good quality one, but making your own flavor wise is so much better! Here is my recipe which is traditional using canned chickpeas, but enhanced with roasted garlic. I used a whole head to really capture the flavor. Don't worry about the garlic being too over the top as roasted garlic is more mellow in taste than raw. To make a really good hummus, it all starts with the ingredients. You can use canned chickpeas, but good quality Tahini makes a difference. I have personally been using Beirut Tahini for many years and this particular tahini has just the right consistency of smoothness and delicious flavor that never fails. Also, I like to top off my hummus with sumac, which is a spice made from dried and ground berries of the sumac shrub native to the Middle East and Mediterranean regions. The flavor of sumac has a tangy sour taste similar to lemon, but this spice can be used in other recipes such as salad dressings and marinades. It's also a prominent spice used in popular spice blends like za'atar. Enjoy this simple recipe with fresh pita bread, olives or your favorite cut up raw veggies. Enjoy! Roasted Garlic Hummus Ingredients: 1 head of garlic, roasted 1 can of chickpeas, rinsed (reserve 1/4 cup liquid) Also save a few chickpeas for garnish Juice of 1 lemon 1/4 cup of Beirut tahini 1/2 teaspoon of cumin 1 teaspoon of Spanish smoked paprika 1/2 teaspoon of salt or to taste 2 tablespoons of extra virgin olive oil Extra olive oil for finishing Sumac (optional for finishing) Directions: Preheat oven to 400 F. Roast the garlic, by cutting off the top of the garlic and sprinkle with salt and pepper wrapped tightly in aluminum foil. Cook for 30 mins or until golden brown in color. For a detailed quick video on how to do this watch this "Perfect Oven Roasted Garlic Video." Once the garlic is roasted add to a food processor or blender along with the rest of the ingredients. Blend the mixture until in becomes smooth in texture. Transfer to a bowl and drizzle with additional olive oil and place the reserved chickpeas on top as a garnish. Sprinkle with sumac if desired. Serve.
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Chicken Kabobs is something I enjoy making a lot especially when I want to get enough protein into my meals. They can be seasoned in a variety of ways and when you prepare them outdoors on a grill, chicken kabobs have outstanding flavor! However, my recipe will reflect on using your oven or indoor grill for convenience. I drew inspiration for this recipe from a Mediterranean market I would purchase ingredients from. Sumac is an ingredient that is optional in this recipe but it adds additional color and flavor. Although this recipe uses simple ingredients, it packs lots of flavor. I use lean chicken breast, but chicken tenders can also be used. The yogurt marinade keeps the chicken moist and tender. The longer the marination, the more the flavor develops. Chicken Kabobs Serves 4 (Marinade) 1 cup of plain Greek Yogurt 2 tablespoons olive oil 2 cloves garlic, minced Juice of 1 lemon 1 teaspoon paprika ½ teaspoon cumin 1 teaspoon salt 1/2 teaspoon black pepper ½ cup of fresh parsley, chopped (Rest of Ingredients) 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes or chicken tenders 1 bell pepper, cut into chunks 1 red onion, cut into chunks Wooden skewers (soak them in water for 30 minutes before using to prevent burning) Sumac (for garnishing, optional) Instructions: Preheat your oven to 400°F. In a small bowl, mix the yogurt, olive oil, minced garlic, paprika, cumin, salt, and black pepper to create a marinade. Place the chicken cubes in a large bowl and pour the marinade over them. Toss the chicken until evenly coated. Let it marinate for at least 15-20 minutes and up to 3 hours or overnight. While the chicken is marinating, prepare your vegetables. Thread the marinated chicken, bell pepper and onions onto the wooden skewers, alternating between the ingredients. Place the skewers on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, turning the skewers halfway through cooking. Once cooked, remove the skewers from the oven and let them cool for a few minutes. Garnish with sumac if desired. Serve. *If doing these on an indoor grill with two plates, the kabobs will cook more quickly and will cook in half the time. Brownies are an all-time classic favorite when it comes to comfort foods but now you can indulge guilt-free with this tasty healthy black bean brownie recipe!
This recipe is a delightful twist on a classic treat. Discover how to effortlessly incorporate nutrient-rich black beans into your baking for a moist texture. These brownies are a perfect balance of sweetness, making these brownies a must-have for any health-conscious dessert lover. Ingredients: 1 can (15 oz) black beans, drained and rinsed 2 large eggs 1/4 cup cocoa powder 1/2 cup whole wheat pastry flour 1/4 teaspoon salt 1/2 cup honey or maple syrup (date paste can also be used instead) 1/4 cup butter flavored coconut oil or another neutral oil 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 cup dark chocolate chips or cacao nibs (optional) Instructions: Preheat your oven to 350°F (175°C). Grease a baking pan or line it with parchment paper. In a food processor, combine black beans, eggs, cocoa powder, whole wheat pastry flour, salt, natural sweetener of your choice, coconut oil, vanilla extract, and baking powder. Blend until smooth and well combined. You may need to scrape down the sides of the food processor to ensure everything is mixed evenly. If using, stir in the dark chocolate chips or cacao nibs into the batter. Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool in the pan for at least 10 minutes before slicing and serving. Avocado chocolate mousse is a creamy, decadent dessert made with ripe avocados, cocoa powder, and a natural sweetener like maple syrup or honey.
But in this recipe, I use carob molasses which takes on a chocolate note, common in Mediterranean cuisine. The ingredients are blended until smooth and silky, resulting in a rich chocolate flavor with a hint of avocado. It's a healthier alternative to traditional mousse, as avocados provide a creamy texture without the need for heavy cream or eggs. This dessert is perfect for those looking for a guilt-free indulgence or anyone with dietary restrictions, as it's naturally vegan and gluten-free. Ingredients: 2 ripe avocados 1/4 cup cacao powder or cocoa powder 1/4 cup of carob molasses (sub maple syrup or honey if necessary (adjust to taste) 1 teaspoon vanilla extract Pinch of salt Optional toppings: cacao nibs, coconut whipped cream, berries, chopped toasted nuts Instructions: Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Add cocoa powder, maple syrup or honey, vanilla extract, and a pinch of salt to the blender. Blend the mixture until smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well combined. Taste the mousse and adjust sweetness if needed by adding your choice of sweetener. Once you've reached your desired taste and consistency, transfer the mousse to serving bowls or glasses. Chill the mousse in the refrigerator for at least 30 minutes to allow it to firm up. Serve the avocado chocolate mousse chilled, topped with coconut cream, berries, or chopped nuts if desired. Enjoy! Pesto is a classic recipe that is traditionally made with basil, pine nuts, garlic, olive oil with some variations with the addition of parmesan cheese. Here is a twist I made on a classic using hemp hearts, parsley for the herb with the addition of avocado. Because hemp hearts have a slight earthy taste, they are toasted and then the addition of roasted almonds brings this pesto together. Try using this spread on your favorite pasta, sandwich or even used as a base in salad dressing. Ingredients: (Makes 1 1/2 cups) Juice of 1 lemon 1 cup of flat leaf parsley roughly chopped. (You can use the stems if you like) 1/2 of an avocado 1/4 cup of hemp hearts, toasted 1/4 cup of almonds, toasted 1 jalapeno, roasted 2 cloves of garlic 1 teaspoon of kosher salt or 1/2 teaspoon of sea salt 1/4 cup of extra virgin olive oil Directions: Add all of the ingredients to a food processor or blender, except the olive oil. Pulse until the mixture comes together and is slightly course in texture. Add the olive oil in a steady stream on low speed until it comes together and makes a chunky texture. Store in closed jar and place in the fridge for up to 1 week. For longer use, place in a freezer for up to 6 months.
Ingredients:Makes 1 cup
1/4 cup of aquafaba (liquid from canned chickpeas) 2 tablespoons of fresh squeezed lemon juice 1 teaspoon of Dijon mustard 1 teaspoon of kosher salt 1/2 teaspoon of garlic powder 1/4 teaspoon of onion powder 1 cup of extra light tasting olive oil In a blender, add all of the ingredients, except the olive oil. Blend on low speed until the mixture comes together. Continue on low speed and gradually add the olive oil in a steady, slow stream until the mayonnaise comes together gets thick. (This takes roughly 3-4 minutes.) Place into a jar with a lid and place in the fridge. This fresh mayo will last for 2 weeks. Enjoy this simple juice when you need a quick burst of energy!
Ingredients: 1 medium sized red bell pepper, sliced in half tip removed 2 medium sized carrots, chopped in half (if not using organic, peel first before adding to your juicer) Juice of 1/2 small lime, peeled Directions: Place all ingredients into a juicer. Pour into a glass and enjoy! Serves 6
1 Roti per serving Ingredients: 1 cup organic whole wheat pastry flour 1/2 cup organic sprouted spelt flour 1/2 cup of organic Kamut flour Pinch of kosher salt 3/4 cup of water 1 tablespoon of olive oil or ghee (for cooking the roti) Blend the flours and salt in a bowl and begin to add the water. Stir with your hands until the dough feels smooth and elastic. Knead gently with your hands. When the dough feels soft and smooth, place in an oiled bowl and cover with a damp cloth. Allow to rest for 30 minutes. Dust the dough with a little pastry flour and make six even pieces. Using a rolling pin, roll to a slightly thin circle. Heat a cast iron pan or heavy bottom pan over medium heat. Add a half teaspoon of oil to the pan and swirl to coat. Place the roti into the pan and cook until it starts to bubble and slightly char with dark circles. Repeat the process until you've made all the roti bread. Serve. Tip: This dough freezes well. Place into a ziploc bag for later use if desired. Please note: Nutrition info is not included with the oil added. This adds a slight higher difference in calories and fat content. Succotash
Makes 4 servings (2 cups per serving) Ingredients: 2 cups of lima beans 4 cups of fresh corn, cut off of cobb or frozen unthawed 1 large red pepper, chopped 1 red onion, chopped 1 cup of turkey andouille sausage 1/2 teaspoon of Old Bay Seasoning 1/4 teaspoon of crushed black pepper 1/4 teaspoon of chipotle powder (optional) 2 cloves of fresh minced garlic 2 tablespoons of olive oil (divided) 1 cup of white balsamic vinegar or apple cider vinegar Salt & pepper to taste Directions: In a large pot, cook the lima beans in water until tender. (10-15 minutes.) Drain and set aside. While the beans are cooking, prepare the rest of the ingredients. Chop up the onion, pepper and minced garlic and add to bowl. In a large pan over medium heat. Add one tablespoon of olive oil. Swirl to coat and add the turkey sausage along with the old bay seasoning, chipotle powder (if using) and fresh minced garlic. Cook for 3-4 minutes until slightly browned. To the pan, add the onion, pepper and minced garlic. Cook for another 3-4 minutes. Add the corn and cooked lima beans. Add the vinegar to the pan and cook until it reduces. (Should take 3-4 minutes.) Add the remaining 1 tablespoon of olive oil. Toss to combine. Check for seasoning and add salt and pepper to taste. Serve. Most of us think of sangria as a refreshing alcoholic drink to enjoy in the warmer months of the year, but I love it anytime of the year. I've leaned back on drinking alcohol and only have it on occasion. But, I love the fact that traditional sangria incorporates red wine which is full of antioxidants. One way I got around this so I can enjoy often, is by replacing the red wine with hibiscus to give this drink its deep red color. Hibiscus, just like red wine, is full of antioxidants and also imparts a fruity and tart flavor which compliments this drink with the additional fruit added. Hibiscus also goes by the name of sorrel (popular ones are from Jamaica) which you can find easily in Caribbean markets. Enjoy! Ingredients: (Makes (8 ) 1 cup servings 1 1/2 cups of dried hibiscus/sorrel 8 cups of spring water 3 tablespoons of goji berries 2 Fuji apples or Gala apples, chopped 3 small mandarin oranges or tangerines, thinly sliced 2 sticks of cinnamon 8 teaspoons of elderberry syrup Ice for serving Directions: Place the hibiscus into a large heat resistant bowl. Boil the spring water and then pour over the hibiscus. Allow to sit and steep for 1 hour. While the mixture is steeping, add to a large pitcher, the goji berries, apples and sliced oranges or tangerines and the cinnamon sticks. Once the brewed mixture has steeped, place through a strainer to separate the hibiscus and then add to the pitcher with sliced fruit. To serve, place a couple of thick ice cubes in a glass and pour in a cup of sangria along with pieces of the fruit. Stir in 1 teaspoon of elderberry syrup to finish. Makes 8 1 cup servings.
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