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Recipe thread #6-- 2016
Pasta Cabbage Stir Fry Servings: Serves 10
Prep Time: 20 minutes
Cook Time: 20 minutes
~~~~Ingredients:
8 oz Linguine pasta, dry
1/2 tablespoon Olive oil
1 each Medium onion, sliced
4 cup Fresh cabbage, shredded
1/4 teaspoon Salt
1/4 teaspoon Black pepper, ground
~~directions:
1. Cook pasta according to package directions, omitting salt; drain.
2. Add oil to a large nonstick skillet over medium-high heat. Add onion to pan and cook for 3-5 minutes or until translucent.
3. Add cabbage to pan and stir-fry for 10 minutes or until cabbage is softened and beginning to brown. Add salt and pepper.
4. Add cooked pasta to pan and toss with cabbage mixture; sauti 3 more minutes.
https://www.hannaford.com/recipe/Reci...#
Fattoush Salad with Chickpeas and Feta Servings: Serves 4
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
2 each pita bread (8 inch)
6 cup Fresh romaine lettuce, chopped
1 each English cucumber, peeled and diced
1/2 each Fresh whole small red onion
2 each Large red tomatoes, diced
15 oz Chickpeas, canned, drained and rinsed
1/4 cup Parsley, fresh, minced
1/4 cup Chopped fresh mint
8 oz Feta cheese
1/4 cup Lemon juice, fresh
1/4 cup Olive oil
1 each Garlic, cloves, fresh, minced
1 teaspoon Ground cumin
1/4 teaspoon Salt
~~~~directions:
The word fattoush means moistened bread. Of Syrian or Lebanese origin, fattoush salads are a wonderful combination of vegetables, fresh herbs, and toasted pita bread; some include lettuce, while others do not. We've included chickpeas for added protein.
1. Preheat oven to 350 degrees. Separate each pita into two layers and cut into 2-incy strips. Place pita strips on a baking sheet. Bake for 8 to 10 minutes until lightly crisp. When the strips hae cooled, break them into small bite-sized pieces. Set aside. You can chop the vegetables while the pita bakes.
2. In a large bowl, combine lettuce, cucumber, onion, tomatoes, chickpeas, parsley, and mint.
3. Just before serving, prepare the dressing. In a small bowl, whisk together lemon juice, olive oil, garlic, cumin, and salt. Pour dressing over lettuce and toss. Gently mix in toasted pita and feta cheese, if using, and serve immediately.
https://www.hannaford.com/recipe/Reci...#
Roasted Vegetable LasagnaServings: Serves 8
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
1 ( 1 lb.) pkg regular lasagna noodles
1 each portobello mushroom cap
1 each red bell pepper
1 each zucchini
1 each onion
1 tablespoon Olive oil
1 tablespoon dried basil, divided
1 tablespoon dried oregano, divided
1 dash salt, to taste
1 dash freshly ground black pepper, to taste
1 each egg
1 ( 15 oz.) container skim ricotta cheese
1 tablespoon minced garlic
1 ( 8 oz.) pkg Mozzarella cheese, shredded, divided
1 (15 to 16 oz.) jar Alfredo sauce, divided
1/2 cup water, as needed
1/4 cup Parmesan cheese, grated
~~directions:
1. Bring a large pot of water to boil. Add a spoonful of salt to the water if desired, and cook lasagna noodles according to package instructions until barely al dente. Drain and set aside.
2. While water heats, cut the mushroom, red pepper, zucchini, and onion into 1-inch pieces. Spray a baking sheet with vegetable cooking spray, place the chopped veggies on the sheet, and toss with oil, 1 1/2 teaspoons of the basil, 1 1/2 teaspoons of the oregano, and salt and pepper to taste. Stir well to distribute seasonings. Place baking sheet in a cold oven and turn heat to 450 degrees. Roast until the edges of the vegetables are just turningdark, about 30 minutes. Remove from oven and lower heat to 350 degrees.
3. Spray two 9-by-5 or 8-by-4 inch loaf pans with vegetable cooking spray.
4. In a food processor, combine egg, ricotta, remaining 1 1/2 teaspoons basil and 1 1/2 teaspoons oregano, garlic, 1/2 cup of the mozzarella, half the jar of Alfredo sauce, and half the roasted veggies. Blend until smooth. Addwater to the remaining half jar of sauce to fill, affix lid, and shake well to blend.
5. Assemble the lasagna. Coat the bottom of each pan with 1/3 of the sauce (divided between the two pans). Add a layer of the reserved lasagna noodles. Top noodles with half the ricotta mixture, half the vegetables,and half the remaining sauce. Add a second layer of noodles, then top with remainingricotta mixture, roasted vegetables, and sauce. Top with a final layer of noodles, then top noodles with remaining mozzarella. Sprinkle Parmesan over the top.
6. Cover each pan and bake at 350 degrees for 1 hour. (Or may be frozen before heating and cooked later, from the freezer).
Uncover and cook for a few minutes longer, if necessary, until cheese is bubbling. Remove from oven and let rest 5 to 10 minutes, then slice and serve. May be frozen.
https://www.hannaford.com/recipe/Reci...#
Herb-Stuffed Portabella MushroomsServings: Serves 8
Prep Time: 20 minutes
Cook Time: 50 minutes
~~~Ingredients
2 cups water
1/2 cup red wine such as Merlot or Shiraz
1 cup red lentils, well rinsed
1 Tbsp. olive oil
1 medium yellow onion, diced
8 portabella mushrooms, caps left whole, stems trimmed and finely chopped
8 baby bella or white mushrooms, diced
2 cloves garlic, minced
1/4 tsp. salt
1 Tbsp. tomato paste
3/4 cup chopped parsley, packed
1/4 cup chopped basil leaves, packed
10 green or black olives, pitted and chopped
1/2 cup finely chopped walnuts
olive oil cooking spray
8 walnut halves
8 parsley sprigs (optional garnish)
~~~directions:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and wine and bring to a boil over high heat.Add lentils and cook, uncovered, until lentils are tender and liquid is absorbed,about 10 minutes. Remove from heat and set aside.
3. While lentils cook, heat oil in a large nonstick skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chopped portabella stems and baby bella or white mushrooms, garlic, and salt. Saute until mushrooms begin to give off their juices, about 5 minutes, then stir in tomato paste. Continue sauteing until most of the liquid has evaporated. Add mixture to the cooked lentils and stir to combine.
4. Add parsley, basil, olives, and chopped walnuts and mix well.
5. Spray both sides of the portabella caps with olive oil cooking spray. Place caps topside down on the baking sheet. Fill each mushroom with an equal portion of the lentil filling. Place a walnut half in the center of each, then spray tops with cooking spray. Bake until mushrooms are cooked through and soft, about 25 to 30 minutes. If desired, garnish each with a parsley sprig. Serve hot.
https://www.hannaford.com/recipe/Reci...
Alias Reader wrote: "Warm Orzo Salad..."I like Orzo salads. This was my go-to orzo dish when i was cooking, mostly because it was so simple.
Orzo with Thyme and Lemon Zest
* 1 1/2 cups chicken stock
* 2 cups water
* Pinch dried red pepper flakes
* 1 garlic clove, minced or pressed
* 3/4 cup orzo
* peel from 1/2 lemon
* 2 tablespoons fresh chopped thyme leaves
* Salt
In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.
Thanks for sharing, deb. I've never used thyme. I am a big orzo fan, too !
My husband grew plenty of it when we had our Texas home. It was a good scent around the pool but also an abundant spice for our cooking.
Very Berry Ice Cream
Servings Prep Time
8 10 minutes
Ingredients
2 bananas
1 cup strawberries (frozen)
1 cup blueberries (frozen)
1 cup raspberries (frozen)
Up to 1/2 cup soymilk
1/4 cup apple juice concentrate (frozen)
Instructions
Four to six hours prior to dessert time, peel and slice bananas. Seal in plastic bag and place in freezer.
Just before serving, put frozen berries and bananas in a food processor. Pulse fruit and add soymilk to desired creamy consistency. Add apple juice concentrate. Blend.
Freeze what you don’t eat tonight in individual servings for future desserts.
https://www.pritikin.com/pritikin-rec...
I saw this article from Pritikin and thought it might be of interest.
Best Ice Creams For Diabetics
www.pritikin.com/best-ice-creams-diab...
Interesting list, as really, it appears only one is really ice cream & not yogurt or kefir, etc. In our family, we opt for not buying it at all. As the article notes, it just sits in the freezer singing "eat me" to us. Heck, it's hard enough keeping peanuts here.
I don't keep ice cream in my house year round, though I do like it in the hot summer months. I've made the banana ice creams and they are okay.
I also purchased ice-pop molds to make my own fudge bars. Though I haven't gotten around to making them yet. :)
My daughter experimented for years with making her own ice cream, so we had plenty of unusual ones. She also worked with yogurt and sherbets, however i don't recall kefir. My favorite, believe it or not, was a Sage Sorbet. Not as a yummy taste treat as much as a delightful way to cleanse the palate. I know she has also tried basil and other herbs which they grow & end up with abundant amounts. Clever use of them.
Since I am trying to be mindful of saturated fat and sugar, I thought the pop molds would be useful. Also no chemicals or unpronounceable ingredients like in some store bought pops.Besides fudge bars one can also do fruit. I'm thinking a mint and watermelon might be refreshing.
The molds I purchased are: Tovolo Groovy Ice Pop Molds
We had ice pop molds similar to those when our kids were young. I think i got them from Tupperware, as they were not available in our small town but those parties had them. We had fun creating our own pops, which encouraged the non-eater of the family to try them. Of course that's why we used our blender to create some with more fruit. It was such a great way to cool them down in the afternoons.Watermelon & mint sounds yummy. I wish i could recall what we created. All i remember was strawberry, using our own berries. Enjoy them, Alias.
Raw Beetroot Salad With Walnut Dressing & Goat’s Cheese
Ingredients
For the salad
2 medium raw beets (I used pink and red)
1 medium carrot
4-5 slices of goat’s cheese or shaved Pecorino cheese
For the dressing
¼ cup walnuts
¼ cup extra-virgin olive oil
2 tbsp lemon juice
1 small garlic clove, finely diced or grated
½ tsp maple syrup or raw honey
¼ tsp sea salt
Pinch of pepper
Instructions
Peel and slice beetroots and carrots very thinly or use a spiralizer to make noodles strips.
Place dressing ingredients in a food processor, blender or a mortar and pestle and grind until fairly smooth. It’s ok to have a few crunchy bits in there.
Toss beetroot and carrot noodles with 2-3 tablespoons of the dressing (more if you like) and top with goat’s cheese.
http://eatdrinkpaleo.com.au/raw-beetr...
That looks tasty, i must say. If served it, i would partake but i doubt i'd make it myself, given my dislike of beets. Did you try it, Alias? I like the idea of using the spiralizer, as the dish looks pretty, too.
I am a huge beat fan. I might try it without spiralizing. I buy the beets in a vacuum packed package already cooked and ready to eat.
Fresh Beets are really GREAT fried up in Olive Oil with Onions. YUMMY!!!!!!
Teresa wrote: "Fresh Beets are really GREAT fried up in Olive Oil with Onions. YUMMY!!!!!!"Everything is better with fried onions !
LOL--agreed, Alias. Actually, i don't even have to eat the fried onions, just smelling them sauteing satisfies. Teresa, my daughter likes them that way, too. I've had some of hers and they were fine. I guess i just can't seem myself actually eating them unless served at a meal by someone else. I'm probably missing all sorts of health benefits as a result.
Homemade Disneyland Dole Whip
Prep time 10 mins
Total time 10 mins
Author: Gemma Stafford
Serves: 4
Ingredients
4 cups (16oz/450g ) small chunks frozen Pineapple
1 cup (8oz/225g) of low fat coconut milk (or milk of choice, almond, regular)
*weight notes at the bottom of recipe
Instructions
Place the coconut milk and frozen chunks of pineapple into a food processor or high powered blender. (the pineapple has to be frozen)
Turn on food processor and blend until the consistency becomes creamy.
You will have to stop several times and scoop down the pineapple.
Keep blending until all of the pineapple chunks are gone and the mix is smooth.
Enjoy immediately as it is ‘soft serve’ and should be eaten straight away.
If you want to freeze a little you can, just know it does freeze solid once frozen and is no longer soft.
Notes
Normally 16oz = 2 cups, not 4. However the weight of pineapple is very different to what we normally weigh in a cup like flour so both measurements are right. The pineapple is chunky and big and doesn't fill a cup the same way flour would.
Nutrition Information
Serving size: 4 serving Calories: 161
http://tiphero.com/2-ingredient-pinea...
I love that it's only 2 ingredients. I don't recall them at Disney when was I there. However, I haven't been there in about 5 years.
I wondered about whether it was offered at their parks. It's been 20+ years since we've been at one.
3 Ingredient Plant-Powered Blender PancakesIngredients:
4 cups gluten free oats
4 ripe, spotty bananas
4 cups non-dairy milk (I used unsweetened almond milk)
Optional mix-ins: cinnamon, vanilla, nuts, etc
Optional for garnish: berries, sliced bananas, shredded coconut, Hemp Hearts, crushed nuts, Raw Cacao Nibs, maple syrup, etc
Directions:
Place the oats in the blender and process until they become a fine flour.
Add the banana, non-dairy milk, and any mix-ins. Process until the batter is fully combined.
Place a non-stick or lightly greased skillet over medium high heat.
Pour the batter into the pan into desired pancake size (I can fit 3 small sized pancakes at a time in my skillet).
Cook for about 4 minutes or until bubbles form all around the edges.
Flip the pancakes and cook for another 3-4 minutes until browned on both sides. *Tip: I keep the oven on the warm setting and place the finished pancakes on a cookie sheet inside the oven while I work on the others. That way all the pancakes are still warm when it’s time to eat. I hate eating in shifts!
Garnish with your choice of berries, toppings, and syrup. Serve immediately.
Serves about 4.
https://withloveandveggies.com/2016/0...
ZUCCHINI FRITTERS WITH LEMON BASIL CASHEW CREAMTHIS RECIPE IS :
Dairy Free Vegan
INGREDIENTS
FOR THE FRITTERS:
1 1/2 pounds zucchini, grated
1/2 teaspoon kosher salt
1 tablespoon ground flax seeds
3 tablespoons water
3 tablespoons finely chopped chives
1/4 cup chickpea flour
1 tablespoon arrowroot powder
Salt and pepper, to taste
1/3 cup vegetable oil
FOR THE CASHEW CREAM:
1 cup cashews
3/4 cup water
Zest of 1 lemon
2 tablespoons lemon juice (about 1/2 lemon)
Scant 1/2 cup basil
1 teaspoon dijon mustard
Salt and pepper, to taste
PREPARATION
Prepare a “flax egg” by mixing flaxseeds and water and let sit 5-10 minutes until thickened.
Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in flax egg, flour, chives, and arrowroot powder; season with salt and pepper.
Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with lemon basil cashew cream.
For cashew cream, combine all ingredients together in a high-speed blender, and blend until smooth.
http://www.onegreenplanet.org/vegan-f...
Flax Egg is a curious term but they explained it nicely. The Cashew Cream sounds yummy. Thanks for both recipes. On a Sunday morning the pancakes sound perfect.
madrano wrote: "Flax Egg is a curious term but they explained it nicely. The Cashew Cream sounds yummy. Thanks for both recipes. On a Sunday morning the pancakes sound perfect."If you aren't vegan, you could always use an egg or maybe eggbeaters.
I thought the cashew cream sounded good, too. I hope my Ninja blender is up to the task. At my niece's home, where I was this past week, she has a Vitamix. It's awesome.
My daughter has a Vitamix & uses it daily, often more than once a day. She can't say that about most of her countertop appliances.How weird is it that i didn't understand that the flex egg was in lieu of a real egg? Duh. Thick headed more than weird, methinks.
Gracious Living Chocolate Turmeric SmoothieIngredients
1 tablespoon fresh turmeric (either grated into your smoothie, or if you have a high powered smoothie, you can just peel it and throw in the chunk)
2 tablespoons raw cacao powder
½ a zucchini (skin on or off)
1 cup spinach
1 banana (optional)
½ teaspoon black pepper
1 scoop Sunwarrior Chocolate Protein
2–3 cups water, or dairy-free milk of choice (I love sulfite-free coconut milk)
1 cup ice
DIRECTIONS
Blend until super creamy and smooth. Enjoy the yummy chocolate-y taste while knowing that you are putting an abundant of nutrients into your body to help it thrive and heal.
Did you know?
Turmeric’s healing powers become more intense (bioavailable) when you combine it with a good fat and also black pepper. In this recipe the good fats come from your Sunwarrior Protein Powder and also from the coconut milk if you are using that.
Gracious Living Tips:
Turmeric’s taste will always be hidden by the chocolate taste. Make delicious raw, chocolate dessert balls or protein bars and add fresh turmeric to the recipe for an extra anti-inflammatory boost.
Fresh is always best. This recipe does not taste AS good when using turmeric powder as opposed to fresh. Try using about ½ teaspoon turmeric powder (too much will taste chalky).
Or try adding a shot of this amazing liquid turmeric to your smoothie. I believe it is one of the best turmeric products in the world: Synchro Gold: The World’s Best Liquid Turmeric
https://sunwarrior.com/healthhub/grac...
I am not a fan of the taste of turmeric. So I usually take turmeric supplement. But a smoothie might work, too. Anyway, I posted this to remember the recipe.
Interesting facts about turmeric, which i usually add to meat & vegetable dishes. Cancer doctors often recommend it. Funny they don't mention the chocolate factor, though.
Bow Ties with Broccoli Rabe and Cannellini Beans
Ingredients
2 tablespoons olive oil
1 large sweet onion, sliced
1 bunch (1 ¼ lbs.) broccoli rabe, tough ends removed and cut into 2-inch pieces
1 jar Bertolli® Riserva Marinara Sauce
1 can (14.5 oz.) cannellini beans, rinsed and drained
8 oz. bow tie pasta, cooked according to package directions
Heat 1 tablespoon olive oil over medium heat in large nonstick skillet. Add onion and cook 8 minutes or until very tender, stirring occasionally. Add broccoli rabe and cook 7 minutes or until broccoli rabe is tender-crisp. Stirring occasionally.
Stir in Bertolli® Riserva Marinara Sauce and beans and cook 3 minutes or until heated through. Toss with hot pasta and serve with grated Parmesan cheese.
Tip:
For a heartier dish, omit olive oil. Cook 1 pound ground or sliced Italian sausage until done; remove from skillet. Cook onion and broccoli rabe as above. Add Bertolli® Riserva Marinara Sauce, beans and sausage and cook until heated through.
Or for a heartier dish, add 1 pound cooked ground Italian sausage or sliced Italian sausage links.
http://www.villabertolli.com/recipes/...
As one who is not a fan of pasta, i suggest the meal would be just as good with fewer bow ties. I think I'd use only 4 oz. Easy for me to say as i'm not trying to feed a family larger than the 2 of us. Otherwise this sounds good.
I love bow tie pasta. However, I am trying to move to 100% whole grain pasta and unfortunately that style of pasta is not one that the stores in my area carry. I'll have to keep an eye out for it when I visit a store like Whole Foods. I don't go there often as it is not near me. So I only get there when I can bum a run with a friend that is going. I do enjoy pasta and find it nice and filling with zero fat, good protein and fiber depending on the brand. So it fits by diet well.
Alias Reader wrote: "Bow Ties with Broccoli Rabe and Cannellini BeansIngredients
2 tablespoons olive oil
1 large sweet onion, sliced
1 bunch (1 ¼ lbs.) broccoli rabe, tough ends removed and cut into 2-inch pieces..."
Sounds good!
Finding whole grain pasta has been an issue on & off for years in our family. Worse was in the small towns where we've lived but even in cities finding whole grain bow tie has been challenging for us.
I was looking online for new ways to use hummus.My usual are:
carrots/celery
sub for mayo
I thought this recipe sounded good.
Hummus-Crusted Chicken
Yield: 4 servings
Hummus serves as the perfect sauce in this easy baked chicken dish!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients:
4 boneless, skinless chicken breasts
salt and pepper
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac
Directions:
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
http://www.gimmesomeoven.com/hummus-c...
I make avocado, tomato & egg toasts all the time. I never thought of adding hummus. Toast with hummus, smashed avocado, eggs, and tomatoes.
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
2 large eggs
2 pieces toasted bread (we use whole wheat)
4 tablespoons Sabra Classic Hummus
1 medium avocado, peeled and pit removed
Sea salt and black pepper, to taste
1/2 cup chopped grape tomatoes
Directions:
1. Cook one egg at a time. Spray a small skillet with non-stick cooking spray. Crack an egg into the pan and cook over medium heat. Josh likes his eggs over easy, with a runny yolk. I like my eggs over hard, with no runny yolk. Cook your eggs to your liking.
2. Using a fork, smash the avocado. Sprinkle with sea salt and black pepper, to taste.
3. Spread hummus on each piece of toast. Add a layer of smashed avocado. Top with cooked eggs. Sprinkle chopped tomatoes on top. Season with additional salt and pepper, if desired. Serve immediately.
http://www.feastie.com/recipe/two-pea...
Portobello Mushrooms with Hummus and FetaAppetizers / Sides
Ingredients
4 large portobello mushrooms
sea salt, preferably gray sea salt, and freshly ground black pepper
olive oil
1 (8-oz) container Tribe Classic or Garlic Hummus
Feta cheese
1 loaf good crusty bread, cut into 4 sections
Directions
Preheat the grill.
Pop out the stem from all of your portobello mushrooms. Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
Cook mushrooms over a hot fire for about 4 minutes on each side.
Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.
Mediterranean Pasta with Hummus and Charred TomatoesAdapted from Bon Appetit, February 2011
I am continually drawn back to the simplicity of this dish because I keep so many of these ingredients in my fridge regularly. Since I make my own hummus, I almost always have some in the freezer so I can enjoy this at a moment's notice. The original recipe included whole chickpeas, but I don't really like the texture of whole beans with my pasta so I left them out. Alternatively, if you are someone who doesn't like olives, go ahead and take them out; but, be sure to add extra salt since the kalamata olives provide the majority of the salt in the recipe below.
8 oz pasta, I used fresh radiatore
3/4-1 cup plain hummus
1-2 tbsp extra virgin olive oil
2, 12 oz packages cherry or grape tomatoes
4 cloves garlic, pressed (or about 1-2 tsp minced garlic depending on taste)
1 tsp smoked paprika
1/2 cup roughly chopped, kalamata olives (be sure to use pitted olives)
1/2 cup roughly chopped fresh cilantro
Salt and pepper to taste
Cook pasta according to package directions in a large pot of boiling salted water. When pasta is al dente, drain pasta, but reserve about 1/2 cup cooking water. Whisk hummus into reserved cooking water until smooth.
Meanwhile, heat oil in a large heavy bottomed skillet over high heat, then add cherry tomatoes. Sprinkle with salt and pepper, and continue to cook over high heat, stirring occasionally, until tomatoes are slightly charred or yellowed. This will take 5-10 minutes depending on your heat and skillet. (They will steam and pop, which is fine. Just stir them around so they don't get burned.) Add the paprika and garlic, stir to combine, and press on some of the tomatoes to release their juices. Add cooked pasta and thinned hummus to tomato mixture, then toss together with chopped kalamata olives and cilantro, and add salt and pepper if necessary (do not add salt to taste before adding olives, they provide plenty of salt). Serve immediately.
I found another hummus tip. Put a bit into your mashed potatoes !I use Trader Joe's frozen mashed potatoes. Potatoes are the only ingredient. Pop the potato pods into a bowl and microwave. It's great when cooking for one or two.
Two-ingredient Creamy Garlic BroccoliBroccoli is a worthy super veggie to consider adding to your diet. And with this super easy Two-ingredient Creamy Garlic Broccoli recipe you can be serving it up — filled with flavor — in a flash. Creamy garlic coats steamed, boiled or even roasted garlic — an accent of black pepper over top. Find out what my secret one-step ingredient is to make this healthy-delicious side dish!
Why broccoli? Broccoli is rich in vitamins A, C and K as well as minerals like iron, manganese, calcium and copper. It is low in calories and rich in fiber! Only about 30 calories per cup.
Two-Ingredient Creamy Garlic Broccoli
makes 4 cups broccoli
3 1/2 cups broccoli florets
1/2 cup creamy garlic hummus
black pepper + lemon juice to taste
Directions:
1. Steam, boil, roast or grill your broccoli florets.
2. Toss the warm florets in the hummus — coating it as you would pasta with pasta sauce.
3. Serve warm or place in the fridge to chill. This broccoli is delicious served both warm and chilled.
Add lemon juice and black pepper over top to serve.
Customize it! If you are not a garlic fan, you can use any variety of hummus, including lemon, chili, roasted eggplant, olive, parsley and more.
Nutritional yeast is a fun add-in for “cheezy”-style creamy broccoli.
https://www.babble.com/best-recipes/t...
Hummus Quinoa Cakes
What happens when you mix quinoa with veggies and use hummus to bind everything into precious little patties? Magic, my friends– delicious, vegetarian, protein-packed magic. Of course, you could very easily eat the mixture as-is but once the quinoa hits the pan heated with a little olive oil and starts to crisp up, the entire kitchen begins to smell like heaven.
Hummus Quinoa Cakes
Save Print
Prep time
5 mins
Cook time
8 mins
Total time
13 mins
Hummus and quinoa come together with bright veggies to form a protein-packed appetizer, side or vegetarian main.
Author: Liz DellaCroce | The Lemon Bowl
Recipe type: Appetizer
Serves: 4
Ingredients
1 c cooked quinoa
½ c hummus - homemade or store bought
½ c red pepper - minced
2 celery stalks - minced
2 scallions - chopped
½ tbs olive oil
tomato slices and extra hummus - optional garnish
Instructions
In a medium bowl, combine quinoa with hummus, red pepper, celery and scallions. Season with salt and pepper to taste.
Heat a non-stick pan over medium high heat and add olive oil once heated.
Form quinoa mixture into palm-sized patties and brown in pan, working in batches, about 3-4 minutes per side. Be careful not to overcrowd the pan.
Serve with additional hummus and tomato slices.
Notes
If the quinoa cakes fall apart while cooking, simply use a spoon or spatula to re-shape and press together. It's not a beauty contest - they will taste delish regardless of what they look like.
This looks like a great idea to make when I have left over rice.Meatless Monday – Stuffed Peppers with Wild Rice and Hummus
Stuffed Peppers with Wild Rice and Hummus
Prep time
5 mins
Cook time
60 mins
Total time
1 hour 5 mins
Author: WholeLiving.com Modified
Recipe type: 30 Minute Dinner
Ingredients
1 6.2 ounce box Long Grain & Wild Rice, (such as Uncle Bens)
1 cup hummus
⅓ cup walnut pieces, toasted and chopped
⅓ cup parsley, chopped
½ teaspoon red pepper flakes
2 red bell peppers
Instructions
- Preheat oven to 400°. Toast walnuts.
- Cook rice according to package directions. Stir in hummus, walnuts, parsley and pepper flakes.
- Cut red bell peppers in half. Remove seeds and ribs. Spray a baking tin with cooking spray. Place the peppers in the tin, and divide the rice mixture evenly between the 4 pepper halves.
Cover tin with foil, and bake for 30 minutes. Remove foil, and bake an additional 10 minutes, until top of the rice is slightly crispy.
http://thetwistedvegan.com/2013/04/01...
Hummus Melts 
I'm having a love affair with whole wheat English muffins. They're just so versatile . . . and with dinner instructions this simple, why wouldn't I use them almost every single day?
What you'll need AND method . . .
First, toast four whole wheat English muffins (this recipe makes enough for four open-faced sandwiches -- serves two hungry people).
Then make the basic hummus recipe you find on this page.
Then saute a little baby spinach in some olive oil and garlic.
Three to four handfuls of spinach will do. Just remember, it'll cook down dramatically.
Turn on your broiler . . . and on a cookie sheet, lay out each English muffin and top with hummus. Then top with spinach . . . ten top with a heap of shredded mozzarella.
Broil until brown and bubbly.
http://www.neverhomemaker.com/2010/05...
madrano wrote: "Finding whole grain pasta has been an issue on & off for years in our family. Worse was in the small towns where we've lived but even in cities finding whole grain bow tie has been challenging for us."Whole grain pasta is pretty standard in my local stores. However, there isn't a great the variety of shapes. They also have rice and other types of pasta. However, I haven't researched them to see if they are any healthier than regular pasta as far as their glycemic impact.
I do not like whole wheat pasta. I am trying to transition to Whole Grain as a compromise. :)
Alias Reader wrote: "I make avocado, tomato & egg toasts all the time. I never thought of adding hummus. Toast with hummus, smashed avocado, eggs, and tomatoes.
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: ..."
I have been using avocado instead of butter or mayo. So delicious and healthy but you have to watch out for how much you use.
There are some good-sounding recipes there, Alias. My brother began experimenting making his own hummus last year. We've join in, so have plenty. However we tend to use it strictly as a "dip". I really like red pepper slices with it. I'm passing these recipes on to my brother. Thanks for sharing them.
Eggplant Zucchini Lasagna
Ingredients
2 large zucchini, sliced lengthwise into ¼-inch-thick slices
1 medium eggplant, sliced lengthwise into ¼-inch-thick slices
2 Tbsp. olive oil
1 container (15 oz.) ricotta cheese
1 egg
1/4 cup grated Parmesan cheese, divided
1 jar Bertolli® Riserva Marinara Sauce
2 cups shredded mozzarella cheese, divided
Directions
Preheat oven to 400°F. Lightly oil 2 large baking sheets. Arrange zucchini and eggplant on baking sheets, overlapping if necessary. Drizzle with olive oil. Bake 12 minutes or until tender, pat dry.
In medium bowl, combine ricotta cheese, egg and 2 tablespoons Parmesan cheese; set aside.
Spread 1/2 cup Bertolli® Riserva Marinara Sauce in bottom of 8 x 8-inch baking dish. Layer 1/3 of the eggplant slices, 1/3 of the zucchini slices, then 1/2 cup sauce and 1/2 of the ricotta mixture. Top with 2/3 cup mozzarella cheese; repeat. Top with remaining eggplant and zucchini slices, then remaining sauce and remaining 2 tablespoons Parmesan cheese.
Cover with aluminum foil and bake 30 minutes. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.
http://www.villabertolli.com/recipes/...
***
I would add other veggies to this. Probably mushrooms for sure. Maybe spinach !
Servings: Serves 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
3 each Small eggplant
11/2 cup Chopped onion
11/2 teaspoon Cloves garlic, minced
2 cup Low fat Ricotta cheese
11/2 cup Mozzarella cheese, part skim, grated
3/4 cup Wheat, germ
1 teaspoon Dried oregano
1 teaspoon Dried basil
3 each Large fresh tomatoes, sliced
---directions:
1. Spray cookie sheet with nonstick cooking spray. Slice the eggplant into 1/3-inch circles. Place on cookie sheet. Put a few grains of salt on each slice.
2. Bake for 15 minutes at 350 degrees F. Sauti onions and garlic until soft. Combine the cheeses.
3. Combine wheat germ and spices. Coat a large baking pan with nonstick cooking spray. Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ. Cover pan. Bake at 350 degrees F for 30 minutes.
4. Uncover and bake 5 minutes. Serve warm. Reheats beautifully in the microwave oven.
https://www.hannaford.com/recipe/Reci...#