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Peanut Butter Hummus

I have a really bad habit of seeing something in the grocery store that I want and then forgetting where I see it. Like tahini for example. I know I saw it at my Winn Dixie a few months ago but it was close to $10 and I just couldn’t fit it into my budget that week. So the next week I marched (drove) back to WD only to forget where it was. I’ve searched that store almost every week since then and I still haven’t found it. Seriously, what the hell? My BFF recently told me that the WD by her house got rid of their “ethnic foods” section so maybe that’s what happened.

But anyway, I go through a lot of hummus. Hummus requires tahini. Amanda ain’t got no tahini.

Alton Brown to the rescue! I saw this peanut butter hummus (or turbo hummus as Alton calls is) on a blog forever ago and kind of forgot about it until this morning. I happened to have everything so hey, hummus time.

It’s surprisingly good. Weird but at the same time, I want more. I was like that with regular hummus when I first tried it so maybe it just takes some getting used to. I will cut back on the garlic next time. WAY too much. I also hope to get a food processor so I won’t have to do it in batches in my mini chopper next time. 😉

Turbo Hummus
from Food Network (wordpress dies every time I try to do a link)

2 to 3 cloves garlic
1 can garbanzo beans, drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

Wordless Wednesday – Yogurt covered toddler anyone?

For more WW, visit 5 Minutes for Mom.

Beef and Barley Soup

Beef in soup? Normally just the thought of that would disgust me. Chicken soup, veggie soup, bean soup… love them all. But beef? Ick. But THEN I saw this recipe for beef and barley soup over on Dianne’s Dishes and it was all I could think about.

Yesterday it was rainy and cold all day and since my poor husband has to work outside, I figured it was the perfect time for a hot, delicious bowl of soup. And let me tell you, it was amazing. Okay, yeah, I picked most the beef out of mine but that’s not important. It was all kinds of awesome. Landon and Spencer both loved it too which is always the most important thing.

Make this. Like now.

Beef and Barley Soup
from Dianne’s Dishes

1 large carrot, chopped into cubes
1 medium sized potato, chopped into cubes
1 small onion, chopped
1 – 1 pound lean steak, sliced into bite sized bits
A pinch of sea salt
A generous amount of freshly ground black pepper
1 quart of broth
1 -14.5 ounce can of diced tomatoes, drained
3/4 cup of barley

In a medium sized pot over medium heat sauté carrot, potato and onion in a little extra virgin olive oil until onions are tender. Add the steak and cook until just browned. Next add a pinch of sea salt and a generous amount of freshly ground black pepper. Add broth, diced tomatoes and barley and stir to mix. Bring to a boil and then reduce heat to a simmer. Cook for at least 30 minutes or until barley, potatoes and carrots are tender. Serve immediately.

Navy Bean Soup.

A few months ago I saw a recipe for navy bean soup and I haven’t been able to get it off my mind since!

My boys weren’t fans of it. 😦 Spencer doesn’t like beans very much and Landon… I’m not really sure why Landon wouldn’t eat it. I thought it was great though. I had a big bowl the first night and then another bowl last night. Last night’s had gotten so thick though, I actually had it with a fork.

Navy Bean Soup

16 ounce bag dried navy beans plus water for soaking
2 ham hocks
3 cloves garlic, minced
1 onion, chopped
2 baking potatoes, peeled and diced
5 cups water
2 teaspoons salt
1 teaspoon pepper

Soak beans in water overnight.

Drain beans and place in crockpot. Add all other ingredients are cook on low for 6 to 7 hours.

Ten-Minute Chilaquiles

Okay, I have to admit that I have no idea what a chilaquile is but when I saw the recipe in Vegetarian Classics I needed to make it. If only because it calls for corn chips and I ❤ corn chips.

It was SO easy. I was expecting to come home today and have to boil a sauce on the stove, etc. but none of that. You just have to mix the sauce together and layer everything and bake.

It was really good. Even Spencer said it was a keeper and normally he just tolerates my meatless meals. I will make a few changes next time. Another can of beans is definitely needs, maybe some black beans. Also, less cheese and save some corn chips for the top to have some crunch. Otherwise, perfection.

Ten-Minute Chilaquiles
from Vegetarian Classics

The Sauce:

1 cup salsa
2 cups tomato sauce
1/2 cup water
1 (4 ounce) can chopped green chilies, undrained
1 (14 ounce) can pinto or kidney beans, rinsed well
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

The Fixings:

1 (11 ounce) bag corn chips
1 cup sour cream
2 cups grated Monterey Jack Cheese

Preheat oven to 350.

Combine all the sauce ingredients in a large bowl.

Pour half the sauce in a shallow 2 1/2 quart baking dish, and top with half the corn chips. Drop little spoonfuls of half the sour cream all over the chips then sprinkle on half the cheese.

Top with the remaining chips, sauce, sour cream, and chees. Bake 35 minutes or until hot and bubbly.

Quick Note.

If you have time please sign the PETA petition urging NFL officials to test Michael Vick for certain brain disorders before being allowed to come off suspension: Yup, click here!

Duke, who is 1/2 pit bull thanks you and would also like to ask the NFL folks if he could have 5 minutes alone with Michael Vick.

Black Bean & Pumpkin Chili

This is by far my favorite chili recipe ever. It’s filled with a ton of beans, which is what I expect out of a chili. Plus it’s got pumpkin! You should know by now that I love pumpkin more than just about anything. You can’t really taste the pumpkin in it (Spencer can’t tell and I don’t tell him) but just knowing it’s there makes me feel healthier.

My original plan was to do this without meat (normally I do chicken or turkey) but Spencer said he’d prefer at least a little meat. I had about 1/2 pound of ground beef in the freezer so I browned it up to throw in the chili. It was just enough meat to know it’s there, but not so much that’s it’s the only thing you see/taste.

Black Bean & Pumpkin Chili
adapted from Taste of Home

1 medium onion, chopped
3 garlic cloves, minced
1/2 pound ground beef
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, cook ground beef, onion, and garlic in olive oil. Drain off fat and transfer mixture to crockpot. Stir in remaining ingredients. Cook on low 4 to 5 hours.

Oatmeal Date Cookies

I’m obsessed with dates lately. I’ve always liked them but my Fresh Market just started selling them in the bulk bins so I can get them super cheap now. So today I wanted to make oatmeal cookies but didn’t want to use the usual raisins. I went on a search for a fun recipe and found something with dates! So excited.

The original recipe called for chocolate but I was worried that would be way too sweet for me so I went ahead and left it out. Let me tell you, they don’t need the chocolate. Oh, and I was very excited because the recipe only calls for brown sugar and you know what that means! Soft cookies!

Oatmeal Date Cookies
adapted from Cooking Light

6  tablespoons  unsalted butter
3/4  cup  packed light brown sugar
1/3  cup  all-purpose flour
1/3  cup  whole-wheat flour
3/4  teaspoon  baking soda
1 1/2  cups  regular oats
1/2  teaspoon  salt
1  lightly beaten egg
1  teaspoon  vanilla extract
1  cup  chopped pitted dates

Preheat oven to 350º. Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth. In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates.  Spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat–covered) baking sheets. Bake for 12 minutes, until tops are dry to the touch.

Egg Drop Soup

I’m entering this into the Wine & Dine: Chinese New Year over at Joelen’s. Make sure you check her blog out. She is truly amazing in the kitchen.

I’m back ya’ll! After a much needed break from blogging, I have returned. Yay! I ever started a food journal so that maybe I’ll eat healthier than usual.

We’re nearing grocery day so our kitchen is looking a little empty right now. What’s a girl to do? Make soup of course! Last time I was sick my mom brought my egg drop soup and I’ve wanted more ever since then. Egg drop soup is so simple and uses stuff that I always have on hand.

I used a Weight Watchers recipe mainly just to justify keeping the cookbook on my shelf but it turned out decent. A little bland but I didn’t have any green onions or crunchy wonton strips to add.  I’m definitely making this one again but I’ll make sure I have green onions next time.

Egg Drop Soup
adapted from Weight Watchers

4 cups chicken broth
1 tablespoon soy sauce
1 teaspoon fresh ginger
3 large eggs, lightly beaten

Simmer broth, soy sauce, and ginger for about 10 minutes until the flavors come together. Slowly whisk in eggs until strands form.