I try to always have this in the fridge - its a good snack for everyone if you just want a little nosh.
Here is what you'll need:
3/4 cups dried chickpeas (soaked in water overnight)
1/4 cup of tahini
2 garlic cloves (small) peeled and put through the garlic press
1 tbs olive oil
1/4 cup lemon juice (about 1 lemon)
salt
Drain the chickpeas and add them to a pot filled with plenty of water.
Cook chickpeas until they are all cooked (1 - 1 1/2 hours)
You might need to add more water if the water has evaporated
In a food processor add the cooked chickpeas, tahini, garlic, olive oil and a big pinch of salt and blend until its smooth. If its too thick, add a bit more olive oil or some of the cooking liquid from the beans.
Eat with anything!
Feb 10, 2012
Orzo Salad
I made this for our superbowl party and it was a hit. It was nice to have something healthy and light in the midst of beer and chips.
Here is what you'll need:
1 package of Orzo
5 cups broccoli cut into small florets (2 large heads or 4 small ones)
2 garlic cloves (small)
2/3 cups pine nuts (or pepitas if you have them - whatever nuts you have will work)
1/3 parmesan cheese
Juice of 1 lemon (about 1/4 cup)
1/4 Olive Oil
1 small avocado
Bring a large pot of water to a boil
Add a big pinch of salt and Orzo and cook according to the directions on the package
Once done, drain, rinse with cold water and drain again
In the meantime, bring a large pot of water to a boil
drop the broccoli into the water and cook for about 1 minute (for the love of god, no longer than 1 minute) - you will see the broccoli turn a pretty green color
Quickly Drain the broccoli and run it under cold water to stop the cooking, drain again and set it aside.
To make the pesto:
combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the parmesan, 2 tbs of the lemon juice in a food processor.
Slowly add the olive oil as you pulsing - continue until pesto is smooth.
Toss the orzo and remaining broccoli together. Add the pesto and toss. The pesto might be a little thick, so thin it with a little warm water if you want.
Scoop out some avocado on top and add the remaining nuts.
Here is what you'll need:
1 package of Orzo
5 cups broccoli cut into small florets (2 large heads or 4 small ones)
2 garlic cloves (small)
2/3 cups pine nuts (or pepitas if you have them - whatever nuts you have will work)
1/3 parmesan cheese
Juice of 1 lemon (about 1/4 cup)
1/4 Olive Oil
1 small avocado
Bring a large pot of water to a boil
Add a big pinch of salt and Orzo and cook according to the directions on the package
Once done, drain, rinse with cold water and drain again
In the meantime, bring a large pot of water to a boil
drop the broccoli into the water and cook for about 1 minute (for the love of god, no longer than 1 minute) - you will see the broccoli turn a pretty green color
Quickly Drain the broccoli and run it under cold water to stop the cooking, drain again and set it aside.
To make the pesto:
combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the parmesan, 2 tbs of the lemon juice in a food processor.
Slowly add the olive oil as you pulsing - continue until pesto is smooth.
Toss the orzo and remaining broccoli together. Add the pesto and toss. The pesto might be a little thick, so thin it with a little warm water if you want.
Scoop out some avocado on top and add the remaining nuts.
Sugar Cookies
This is a cookie dough recipe for when you want to cut cookies into shapes with cookie cutters. I was always afraid to try this because for some silly reason, I get nervous to use a rolling pin. But when my mother in law was in town, she calmed my fears and showed me how to do it. This is great to learn if you have kids - as you can always whip this up and keep some toddlers busy making cookies for at least 30 minutes. :)
These are really sugary, but the dough is easy to work with and they do make great cookies.
Here is what you will need:
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
2 eggs
2 teaspoon vanilla
Preheat oven to 400
Cream butter and sugar. Add vanilla and eggs and mix well
Gradually add dry ingredients. Dough will be stiff.
Take a bit of dough (about 1/3 of what you have) and put it on a floured surface (use parchement paper if you don't want to mess up your counters)
Sprinkle more flour on top of the dough and rub along the rolling pin
Roll out firmly ( you are in charge, not the rolling pin) and cut into shapes.
If you don't have any cookie cutters, use a glass to have round cookies or a knife to cut out what you want.
Be sure that your cookies are all the same thickness - otherwise some will cook faster than others.
(you can also put dough in plastic wrap the fridge for 20 minutes)
Bake on 400 for 8 minutes.
"You will make great cookies" - Ann Cole
These are really sugary, but the dough is easy to work with and they do make great cookies.
Here is what you will need:
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
2 eggs
2 teaspoon vanilla
Preheat oven to 400
Cream butter and sugar. Add vanilla and eggs and mix well
Gradually add dry ingredients. Dough will be stiff.
Take a bit of dough (about 1/3 of what you have) and put it on a floured surface (use parchement paper if you don't want to mess up your counters)
Sprinkle more flour on top of the dough and rub along the rolling pin
Roll out firmly ( you are in charge, not the rolling pin) and cut into shapes.
If you don't have any cookie cutters, use a glass to have round cookies or a knife to cut out what you want.
Be sure that your cookies are all the same thickness - otherwise some will cook faster than others.
(you can also put dough in plastic wrap the fridge for 20 minutes)
Bake on 400 for 8 minutes.
"You will make great cookies" - Ann Cole
Butternut Squash and White Bean Soup
I am generally not a fan of Squash, but this soup is really hearty in the winter. And everyone loves it (even the baby). And it hardly takes any time to make. Don't waste your time chopping the onion and squash to bits, as you will puree in the end.
Here is what you need...
1-2 Onions chopped (one big, or two small)
Olive Oil
1 bay leaf
1 butter nut squash (peeled and chopped into small cubes)
White Cannelloni Beans (either 1 cup dried* or 1 1/2 cans)
6 cups broth (chicken if you want a lighter soup, beef if you want it a little heartier)
Heat up Olive Oil in a big dutch oven or stock pot
once the oil is hot, add onion and bay leaf
let it cook for about 15 minutes (until onions are translucent and smell good)
Add the butternut squash and toss it with the onions for about 5 minutes
Add broth (make sure the squash is covered by the broth)
let it cook until the squash is done (soft enough to stick a fork through) - maybe 20 minutes
Add cooked beans and mix
Remove the bay leaf and puree the soup in a Cuisinart - you will have to do this in batches unless you somehow have a chefs kitchen (in which case - share some of YOUR recipes)
Put it all back in the original pot and warm.
You can eat it alone, over some fresh bread or with a poached egg on top. Also, it freezes well.
Yum!
*If you are using dried beans here is what you do:
soak beans overnight in cold water - drain them in the morning and cook them or put them in a Ziploc bag and keep them in the fridge.
to cook, put the beans in a pot with enough water to cover the beans by 1-2 inches.
Cook the beans for about an hour to an hour and a half.
Test 4-5 beans before you decide if they are done or not. Some of these guys are sneaky and wont cook as fast as their buddies.
Here is what you need...
1-2 Onions chopped (one big, or two small)
Olive Oil
1 bay leaf
1 butter nut squash (peeled and chopped into small cubes)
White Cannelloni Beans (either 1 cup dried* or 1 1/2 cans)
6 cups broth (chicken if you want a lighter soup, beef if you want it a little heartier)
Heat up Olive Oil in a big dutch oven or stock pot
once the oil is hot, add onion and bay leaf
let it cook for about 15 minutes (until onions are translucent and smell good)
Add the butternut squash and toss it with the onions for about 5 minutes
Add broth (make sure the squash is covered by the broth)
let it cook until the squash is done (soft enough to stick a fork through) - maybe 20 minutes
Add cooked beans and mix
Remove the bay leaf and puree the soup in a Cuisinart - you will have to do this in batches unless you somehow have a chefs kitchen (in which case - share some of YOUR recipes)
Put it all back in the original pot and warm.
You can eat it alone, over some fresh bread or with a poached egg on top. Also, it freezes well.
Yum!
*If you are using dried beans here is what you do:
soak beans overnight in cold water - drain them in the morning and cook them or put them in a Ziploc bag and keep them in the fridge.
to cook, put the beans in a pot with enough water to cover the beans by 1-2 inches.
Cook the beans for about an hour to an hour and a half.
Test 4-5 beans before you decide if they are done or not. Some of these guys are sneaky and wont cook as fast as their buddies.
Feb 1, 2012
White Beans and Cabbage
This is such a great recipe. I love it for snacking or for lunch. Its hearty and super healthy, so if you eat like me, you can eat a ton and not feel guilty.
Here is what you need:
2 tbs olive oil or butter
2 small potatoes (or one big one)- cut in to tiny cubes
1 onion - chopped
2 cups cooked and cooled white beans*
1 cabbage head (shredded - use your Cuisinart for fast shredding)
Grated Parmesan for sprinkling
Heat the Olive oil in a large skillet over medium-high heat.
Add the potatoes and onion and a big pinch of salt
Cook potatoes (like hash browns) for about 15 minutes (you can do less, but i like them cooked through and well done)
Be sure to scrape the pan (it will get sticky) and toss the potatoes once or twice along the way to get them cooking evenly across all sides
Stir in the cooked beans and let it all cook until the beans get a bit crispy on all sides(just a few minutes)
Stir in cabbage and cook for another minute or two - you can throw in some extra olive oil and salt if you want (I do)
You can serve it dusted with parmesan - or just plain.
*You can use any beans for this. I love cannelloni beans, but have used kidneys too. you want to start with dried beans, let them soak overnight in water. In the morning (or when you are ready), drain the beans, and add them to a big pot with new water. Cook them for anywhere from 45 minutes to 1.5 hours. Be sure to keep checking beans. And when you think they are done, taste a few more to make sure.
Here is what you need:
2 tbs olive oil or butter
2 small potatoes (or one big one)- cut in to tiny cubes
1 onion - chopped
2 cups cooked and cooled white beans*
1 cabbage head (shredded - use your Cuisinart for fast shredding)
Grated Parmesan for sprinkling
Heat the Olive oil in a large skillet over medium-high heat.
Add the potatoes and onion and a big pinch of salt
Cook potatoes (like hash browns) for about 15 minutes (you can do less, but i like them cooked through and well done)
Be sure to scrape the pan (it will get sticky) and toss the potatoes once or twice along the way to get them cooking evenly across all sides
Stir in the cooked beans and let it all cook until the beans get a bit crispy on all sides(just a few minutes)
Stir in cabbage and cook for another minute or two - you can throw in some extra olive oil and salt if you want (I do)
You can serve it dusted with parmesan - or just plain.
*You can use any beans for this. I love cannelloni beans, but have used kidneys too. you want to start with dried beans, let them soak overnight in water. In the morning (or when you are ready), drain the beans, and add them to a big pot with new water. Cook them for anywhere from 45 minutes to 1.5 hours. Be sure to keep checking beans. And when you think they are done, taste a few more to make sure.
Black Eyed Peas with Poached Egg
I made this over the weekend and it was a huge hit. Its really simple, and very satisfying.
Here is what you need:
2 cups dried black eyed peas (soaked for 4 hours or overnight)
1 onion - chopped
3 tbs butter (or olive oil, whatever you have)
eggs (I use one egg per person)
cayenne pepper (or Paprika)
Cook the beans for about 45 minutes (or until done - be sure to check a few beans) You can cook these ahead of time and throw them in the fridge until you are ready for them.
Brown Butter in a pan
Add Onion and a pinch of Salt
Saute onion in the butter until transparent (and smells delich)
throw in the beans and let it all cook a bit - maybe 5 minutes.
Feel free to add whatever you want here - rosemary, lemon - whatever you have and want to use for extra flavor. I like it with just Salt And Pepper
While this is cooking, we need to poach the eggs.
In a pot of almost boiling water, add a tsp of vinegar (white usually, but whatever you have is good).
Put each egg (don't cook more than 2 at a time)in a small bowl. Lower the bowl into the hot water and let the egg slide into the water. it will start to solidify and resemble a 'poached egg.'
Let the egg cook for 3-5 minutes (depending on how hard or soft you want)
Remove the egg with a slotted spoon.
Put the beans into a bowl, add the egg on top of the beans and sprinkle with paprika.
So good.
Here is what you need:
2 cups dried black eyed peas (soaked for 4 hours or overnight)
1 onion - chopped
3 tbs butter (or olive oil, whatever you have)
eggs (I use one egg per person)
cayenne pepper (or Paprika)
Cook the beans for about 45 minutes (or until done - be sure to check a few beans) You can cook these ahead of time and throw them in the fridge until you are ready for them.
Brown Butter in a pan
Add Onion and a pinch of Salt
Saute onion in the butter until transparent (and smells delich)
throw in the beans and let it all cook a bit - maybe 5 minutes.
Feel free to add whatever you want here - rosemary, lemon - whatever you have and want to use for extra flavor. I like it with just Salt And Pepper
While this is cooking, we need to poach the eggs.
In a pot of almost boiling water, add a tsp of vinegar (white usually, but whatever you have is good).
Put each egg (don't cook more than 2 at a time)in a small bowl. Lower the bowl into the hot water and let the egg slide into the water. it will start to solidify and resemble a 'poached egg.'
Let the egg cook for 3-5 minutes (depending on how hard or soft you want)
Remove the egg with a slotted spoon.
Put the beans into a bowl, add the egg on top of the beans and sprinkle with paprika.
So good.
Whole Grain Waffles
My kids love these waffles, and they are much healthier and heartier than the frozen kind. You can whip these up in 5 minutes - even on work days.
Mix together:
1 cup Whole Wheat Pastry flour (or regular WW flour)
1 cup mixed whole grain flour (rye, spelt, buckwheat, whole wheat)
2 1/2 tsp baking powder
1/2 tsp salt
2 cups milk
3 eggs
1 stick butter (8tbs)- melted
Mix together flours, baking powder, salt.
Add Milk
Whisk in eggs
Add butter
I usually make the whole batch and if there are leftovers, bring them along for snacks or eat them the next day.
Voila! Throw these in the waffle maker and you have happy and well fed people.
Mix together:
1 cup Whole Wheat Pastry flour (or regular WW flour)
1 cup mixed whole grain flour (rye, spelt, buckwheat, whole wheat)
2 1/2 tsp baking powder
1/2 tsp salt
2 cups milk
3 eggs
1 stick butter (8tbs)- melted
Mix together flours, baking powder, salt.
Add Milk
Whisk in eggs
Add butter
I usually make the whole batch and if there are leftovers, bring them along for snacks or eat them the next day.
Voila! Throw these in the waffle maker and you have happy and well fed people.
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