Homemade Garlic Hummus

In our continuing effort to consume less plastic packaging, I’ve started making my own hummus instead of purchasing it. Making hummus is incredibly easy — the only tool you need is a food processor.

Here’s a recipe that I’ve been making a lot — for garlic hummus.

Garlic Hummus

Ingredients:
1 large lemon
1/4 cup tahini
2 cloves garlic
Salt, cumin, pepper, paprika
1 15oz can chickpeas (garbanzo beans)

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Welcome Spring Menu

Friends, Sunday marks one of my favorite days of the whole year — the “spring ahead” portion of Daylight Savings Time. Yes, we lose an hour of sleep, but we get the official (in my opinion) start of spring. No more long drives home in the dark!

One of the key parts of celebrating this day is making food with the flavors of spring. Here’s the menu that I’ll be making on Sunday.

Meal – Spring Pasta Primavera
Recipe

Ingredients:
4 cups veggie broth
8 ounces linguine
1 onion
1 pound broccoli crowns
1.5 pounds asparagus
4 oz mushrooms
4 cloves garlic
3/4 cup peas
Few sprigs of parsley
1/4 cup whipping cream
2 tbsps parmesan cheese
Lemon zest (optional)

Dessert – Strawberry Rhubarb Crisp
Recipe

Ingredients:
1 pound rhubarb
1/2 pound strawberries
3/4 cup oats
1/2 cup chopped pecans

(Also baking basics – flour, sugar, cornstarch, vanilla, salt, light brown sugar, butter)

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Sustainable Snacks

Happy New Year! I’ve made it my New Year’s Resolution to work hard this year on reducing my use of plastic. I’m seeing more and more that most of our plastic usage comes from our food. While we dutifully recycle, I’m overwhelmed at times by the amount of plastic food containers that we’re recycling on a weekly basis. After attending a local event about a plastic bag ban that is trying to gain traction in my small city, I realized how insane it is that food manufacturers use a non-renewable resource to make plastic containers that we’ll use for just a few minutes (a single-serve yogurt container or a chip package) or a few days (plastic spinach container, other packaged produce).

I’ve been trying to change my shopping habits to come home with less plastic and have had success with bringing my own produce bags to get loose fruits and veggies and bringing my own cotton bags to make use of bulk food options. The real stumbling block seems to be snacks — which I love and can’t just do without. Almost every snack option is packaged individually and then the individual packages are packaged again. I love granola bars, but knowing that it tends to be true that the more flexible the plastic, the more challenging it is to recycle, I can’t stomach throwing a dozen wrappers in the garbage each week.

So, I’m on a quest to try to make as many of my own snacks as possible. I tried this recipe this week and was able to get most of the ingredients in non-plastic ways — shredded coconut and chocolate chips proved a bit challenging, but I purchased these in the largest sizes that I could find to avoid having to buy them frequently.

These coconut chocolate chip balls were delicious and very easy to make. A word of advice, though — the maple syrup makes them very sticky and I found it difficult to ball once I’d done the first few. However, they harden up well in the fridge, so even a poorly congealed ball will stay together after being chilled.

No Bake Chocolate Chip Coconut Energy Bites

Ingredients:
1 cup oats
1/2 cup peanut butter
1/3 cup maple syrup (which I’m sure could be replaced by honey if desired)
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup mini chocolate chips
1 teaspoon vanilla

Gnocchi Minestrone Soup

Format Change: At this point, I think that I’ve laid out enough weekly meal plans for all the different seasons. If you’re looking for a meal plan, feel free to use one of the ones created earlier this year. From here on out, I’ll be updating once every one or two weeks to share a new recipe that I’ve tried and tested.

Now, on to today’s recipe.

Gnocchi Minestrone Soup
Recipe

Ingredients:
*Note that I am omitting the meat ingredients called for in this recipe.

  • 1 each small green, red, and yellow peppers
  • 1 medium zucchini
  • 1 cup fresh portobello mushrooms
  • 1/3 cup chopped red onion
  • 4 garlic cloves
  • 4 cups veggie broth
  • 1 (14oz) can Italian diced tomatoes
  • 3/4 cup white beans
  • 1/2 cup frozen peas
  • 3 tbsp. tomato paste
  • 1 package potato gnocchi
  • 1/2 cup Asiago cheese
  • 8 basil leaves

The Weekly Round-Up: 11/12 – 11/17

Sunday: Vegetable Pot Pies with Cranberry Sauce
This is one of my all-time favorite recipes and now that we’re having a cold snap, it feels appropriate to make it.

Vegetable Pot Pies
Orange-Cranberry Sauce

Ingredients for Vegetable Pot Pies:
3 carrots
1 parsnip
1 large onion
1 small bunch kale
2 cloves garlic
1 (15oz) can cannellini beans
2 tablespoons tomato paste
3 cups vegetable broth
1/2 cup buttermilk (or 1/2 cup regular milk with 1/2 tbsp. lemon juice)
1/2 cup parmesan cheese
*You’ll want to check the spices and baking supplies list to make sure you have everything you’ll need.

Ingredients for Cranberry Sauce:
3/4 cup sugar
1/2 cup orange juice
1 12-oz package cranberries
Orange for zest (optional)

Monday: Build Your Own Sub Sandwich Night

Tuesday: Carrot Soup with Biscuits
Carrot Soup
Biscuits

Ingredients for Carrot Soup
1 onion
1 pound carrots
garlic
coriander
2 pints veggie stock
Lemon
Dill – not in original recipe, but add it!

Ingredients for Biscuits:
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening, butter or margarine
3/4 cup milk

Wednesday: Dinner Out
In conjunction with some colleagues and parent volunteers, I’m brining the first computer coding night to my school!

Thursday: Stir-fry
My husband will work some kind of magic with rice and veggies.

Friday: Pasta Alla Vecchia Bettola
Pasta with Vodka Sauce

Ingredients for Vodka Sauce:
1 medium Spanish onion (2.5 cups)
3 cloves garlic
1 cup vodka
2 (28-oz) cans peeled plum tomatoes
Box pasta of choice
Fresh oregano
1/4 to 1 cup heavy cream

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The Weekly Round-Up: 10/29 – 11/3

Sunday: Potato Leek Soup with Biscuits
Potato Leek Soup
Biscuits

Ingredients for Potato Leek Soup:
4 leeks
3 cloves garlic
2 pounds potatoes
7 cups broth
1 cup heavy cream

Ingredients for Biscuits:
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening, butter or margarine
3/4 cup milk

Monday: Apple Cheddar Salad
Apple Cheddar Salad

Still not sick of this!

Ingredients for Apple Cheddar Salad with Homemade Apple Viniagrette:
Small sweet onion
Make sure you have apple cider & white vinegars
3/4 cup sliced almonds
10oz (or more) spinach
2 apples of your choice
Cheese of choice (I highly recommend cheddar.)

Tuesday: Stuffed Peppers
Italian-Style Stuffed Peppers

I am going to make the peppers looks like Jack-o-Lanterns for some Halloween flair!

Ingredients for Italian-Style Stuffed Peppers
4 bell peppers
1 onion
Small handful parsley
Bread crumbs
1.5 cups rice
3 tbsps. cheese of choice
2 eggs
Capers (if desired)
Marinara sauce (store-bought or homemade)

Wednesday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
1 onion
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Thursday: Kale, Tomato, and Mozzarella Fettuccine
Kale, Tomato, and Mozzarella Fettuccine

Ingredients for Pasta Dish:
8 ounces whole-wheat fettuccine
1 package grape/cherry tomatoes
1 14.5 ounce can diced tomatoes (fire-roasted, if desired)
1 clove garlic
2 tablespoons capers (optional)
1 bunch fresh kale
4 oz burrata or mozzarella cheese

Friday: Easy Ramen Bowls
Easy Veggie Ramen

Ingredients for Veggie Ramen:
4 eggs
4 cloves garlic
1 tbsp. ginger
1 tbsp. sesame oil
4 cups veggie broth
1 tbsp. mirin (new ingredient for me)
8 oz. shiitake mushrooms (if you’re into them)
2-4 cups baby greens of choice
3 sweet peppers (if desired)
3 green onions
4 radishes
16 oz. Ramen noodles (fresh if possible)

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The (Modified) Weekly Round-Up: 10/15 – 10/20

Apologies for sporadic recipe posts this fall — things have been busy and I’ve been sick, but I’m committed to finding a spot for all of my recipes, so here’s a quick run-down of what we’re making this week. Most of the ingredient lists for these recipes are already listed elsewhere on this blog, so you can find them by using the search feature at the top of the page.

Sunday: Stuffed Peppers
Italian-Style Stuffed Peppers

Monday: Apple Cheddar Salad
Apple Cheddar Salad

Tuesday: The Big Vegan Bowl
Big Vegan Bowl

Wednesday: Tortellini and Kale Pesto
Tortellini with Kale Pesto and Peas

Thursday: Pizza Night

Friday: Polenta with Pasta Caprese

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The Weekly Round-Up: 10/1 – 10/6

Sunday: Black Bean and Avocado Quesadillas
Black Bean and Avocado Quesadillas

Ingredients for Black Bean and Avocado Quesadillas:
garlic
2 limes
tahini
hot sauce
adobo sauce
15-oz can black beans
2 avocados
1 bag of frozen corn
1.5 cups shredded cheese
Tortillas or wraps
cilantro

Monday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
1 onion
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Tuesday: Apple Cheddar Salad
Apple Cheddar Salad

We’re just having this every Tuesday while the apple-eating is good!

Ingredients for Apple Cheddar Salad with Homemade Apple Viniagrette:
Small sweet onion
Make sure you have apple cider & white vinegars
3/4 cup sliced almonds
10oz (or more) spinach
2 apples of your choice
Cheese of choice (I highly recommend cheddar.)

Wednesday: Date Night Out

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Spinach Artichoke Red Rice Casserole
Spinach Artichoke Red Rice Casserole

Ingredients for Spinach Artichoke Rice Casserole:
2 cups red rice (I assume any rice would work)
8 ounces spinach
14-oz can artichoke hearts
1 cup milk
8 ounces cheddar cheese
1/2 cup parmesan cheese

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The Weekly Round-Up: 9/24 – 9/29

Sunday: Avocado Pesto Chickpea Salad Sandwich
Avocado Pesto Chickpea Salad Sandwich

Ingredients:
1/4 cup roasted pistachios
2 avocados
1 1/2 cups basil
Lemon
1 can of chickpeas
Sandwich bread of your choice
Desired sandwich fixins’

Monday: Sweet Leek. Ricotta, and Tomato Lasagne
Sweet Leek, Ricotta, and Tomato Lasagne

Ingredients for Leek Lasagne:
4 leeks
2 red onions
1 package spinach
1 container ricotta cheese (small or large, depending on how much ricotta you like)
4 cups tomato sauce
1 package lasagna noodles
1 small ball mozzarella (8 oz.)

Tuesday: Apple Cheddar Salad
Apple Cheddar Salad

Apple CSA pick-up day, so it’s this salad again!

Ingredients for Apple Cheddar Salad with Homemade Apple Viniagrette:
Small sweet onion
Make sure you have apple cider & white vinegars
3/4 cup sliced almonds
10oz (or more) spinach
2 apples of your choice
Cheese of choice (I highly recommend cheddar.)

Wednesday: Vegetable Fried Rice and Spring Rolls
Extra Veggie Fried Rice

Ingredients for Extra Veggie Fried Rice:
2 eggs
1 small white onion
2 carrots
2 cups random veggies of choice (cabbage, broccoli, anything you have lying around)
1 cup brown rice
1 cup greens (spinach, kale, etc.)
3 green onions

*I’ll serve this with some spring rolls that I’ll buy frozen at the grocery store.

Thursday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

Toppings:
1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Friday: Ramen Bowls
Easy Veggie Ramen

Ingredients for Veggie Ramen:
4 eggs
4 cloves garlic
1 tbsp. ginger
1 tbsp. sesame oil
4 cups veggie broth
1 tbsp. mirin (new ingredient for me)
8 oz. shiitake mushrooms (if you’re into them)
2-4 cups baby greens of choice
3 sweet peppers (if desired)
3 green onions
4 radishes
16 oz. Ramen noodles (fresh if possible — if not, I recommend Hakubaku or similar packaged noodles — They look like this.)

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