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Spicy Roasted Red Pepper Hummus with Whole Wheat Basil Pita Toasts
Ingredients:
FOR THE HUMMUS
2 medium Red Bell Peppers
1 small Serrano Chile Pepper
1 {15oz.} can Garbanzo Beans
2 cloves of Garlic, roughly chopped
1/3 cup Tahini
1/3 cup Fresh Lemon Juice {about 1 lemon}
1 teaspoon Kosher Salt
FOR THE PITAS
5 Whole Wheat Pocket-less Pitas
1/4 cup Olive Oil
1/2 teaspoon Garlic Powder
1/4 teaspoon Dried Basil
1/4 teaspoon Black Pepper
2 medium Red Bell Peppers
1 small Serrano Chile Pepper
1 {15oz.} can Garbanzo Beans
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| Simply Scratch |
1/3 cup Tahini
1/3 cup Fresh Lemon Juice {about 1 lemon}
1 teaspoon Kosher Salt
FOR THE PITAS
5 Whole Wheat Pocket-less Pitas
1/4 cup Olive Oil
1/2 teaspoon Garlic Powder
1/4 teaspoon Dried Basil
1/4 teaspoon Black Pepper
Directions:
FOR THE HUMMUS
Preheat your oven to 425 degrees. On a foil lined sheet pan place washed peppers and roast until charred and the skin is blistered. The Serrano chile should only take about 10 minutes and the bell peppers about 30. Rotate the peppers ever 5 minutes to evenly char. Remove the peppers and place in a paper bag or a bowl covered with plastic wrap {or a plastic bag will work too} and let the steam work on the skin making it easy to peel. Let the pepper sit for 20-30 minutes or until cool enough to peel. Remove the seeds of the peppers and chile and roughly chop. *for a less spicy hummus use half of the chile.
In the bowl of a large food processor; add the garbanzo beans, garlic, tahini and lemon juice. Turn on the processor until the ingredients are combined and it resembles a thick paste. Add in the peppers, Serrano chile and the teaspoon of kosher salt. Blend until smooth.
Cover and refrigerate until ready to use.
FOR THE PITAS:
Preheat oven to 400 degrees.
Combine the oil with the garlic powder, basil and black pepper. Stir and brush both sides of the pitas generously. Cut each pita bread into 8 wedges. Working in batches, bake the pita wedges for 5-6 minutes, flip and bake for an additional 5-6 minutes or until lightly browned and crispy. Serve warm.
Preheat your oven to 425 degrees. On a foil lined sheet pan place washed peppers and roast until charred and the skin is blistered. The Serrano chile should only take about 10 minutes and the bell peppers about 30. Rotate the peppers ever 5 minutes to evenly char. Remove the peppers and place in a paper bag or a bowl covered with plastic wrap {or a plastic bag will work too} and let the steam work on the skin making it easy to peel. Let the pepper sit for 20-30 minutes or until cool enough to peel. Remove the seeds of the peppers and chile and roughly chop. *for a less spicy hummus use half of the chile.
In the bowl of a large food processor; add the garbanzo beans, garlic, tahini and lemon juice. Turn on the processor until the ingredients are combined and it resembles a thick paste. Add in the peppers, Serrano chile and the teaspoon of kosher salt. Blend until smooth.
Cover and refrigerate until ready to use.
FOR THE PITAS:
Preheat oven to 400 degrees.
Combine the oil with the garlic powder, basil and black pepper. Stir and brush both sides of the pitas generously. Cut each pita bread into 8 wedges. Working in batches, bake the pita wedges for 5-6 minutes, flip and bake for an additional 5-6 minutes or until lightly browned and crispy. Serve warm.
Pineapple Chicken Teriyaki Recipe
From Catherine McCord's Weelicious Cookbook.
Ingredients:
1 (8-ounce) can crushed pineapple
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)
Directions:
1.
To make the teriyaki sauce, place the crushed pineapple, soy sauce,
honey, ginger and garlic a bowl, whisk to combine. Pour half of the
teriyaki sauce in a resealable plastic bag and reserve the other half.
Place the chicken breasts in the resealable bag, close and give it a
good massage to coat with the marinade. Refrigerate for 30 minutes or up
to overnight.
3. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
4. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
5. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.
TIP: Keeping the chicken in the marinade overnight will make it even tastier.
TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.
3. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
4. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
5. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.
TIP: Keeping the chicken in the marinade overnight will make it even tastier.
TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.
Cauliflower Mashed "Potatoes" Recipe
This is one of our favorites!
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| SteamyKitchen.com |
Ingredients:
1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chives
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chives
Directions:
1. Separate the cauliflower into florets and chop the core finely.
2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.
2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.
Quinoa Fried Rice Recipe
This recipes can be made meatless also. You can add any veggies to this you want. Imagination run wild :)
Servings: 4 Prep Time:10 minutes Cook Time:10 minutes
For
best results, use leftover quinoa that's been chilled in the
refrigerator. If you don't have time, cook the quinoa but using only 80%
of the water that the recipe calls for on the package. Once the quinoa
is cooked, spread it out on a baking tray or large bowl and place in
freezer for 10 minutes. This will chill the quinoa for the recipe.
Fish sauce is the secret ingredient to this dish - if you cannot find it, substitute with additional soy sauce).
Fish sauce is the secret ingredient to this dish - if you cannot find it, substitute with additional soy sauce).
Ingredients:
1 tablespoon grapeseed oil
2 eggs
1 cup diced turkey ham
1 stalk green onion, chopped
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/2 cup frozen peas
2 cups cooked, chilled quinoa (about 1/2 cup raw)
1 1/2 teaspoon low sodium soy sauce
1 teaspoon fish sauce
freshly ground black pepper
2 eggs
1 cup diced turkey ham
1 stalk green onion, chopped
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/2 cup frozen peas
2 cups cooked, chilled quinoa (about 1/2 cup raw)
1 1/2 teaspoon low sodium soy sauce
1 teaspoon fish sauce
freshly ground black pepper
Directions:
1.
Heat a wok or large saute pan over high heat. When hot, swirl in the
oil. Add in the eggs and scramble for 15 seconds. Once the eggs have
just set, remove the eggs to a clean plate or bowl.
2. Return wok to stove and turn to medium-high heat. Add in the diced ham and cook for 2 minutes until warmed through and browned. Push the ham to one side of the wok to leave room to fry the next ingredients. Add a bit of oil if necessary. Add in the green onion, ginger and garlic, stir fry for 30 seconds until fragrant. Mix in with the ham.
3. Add in the cooked eggs, frozen peas and quinoa. Toss and stir fry for 2 minutes, spreading everything out over the surface of the wok. Pour in the soy sauce, fish sauce and add in the black pepper. Toss again and stir fry for an additional minute. Taste and add in additional soy sauce or fish sauce if needed (remember that the ham is salty so make sure you grab a bite that includes ham.)
2. Return wok to stove and turn to medium-high heat. Add in the diced ham and cook for 2 minutes until warmed through and browned. Push the ham to one side of the wok to leave room to fry the next ingredients. Add a bit of oil if necessary. Add in the green onion, ginger and garlic, stir fry for 30 seconds until fragrant. Mix in with the ham.
3. Add in the cooked eggs, frozen peas and quinoa. Toss and stir fry for 2 minutes, spreading everything out over the surface of the wok. Pour in the soy sauce, fish sauce and add in the black pepper. Toss again and stir fry for an additional minute. Taste and add in additional soy sauce or fish sauce if needed (remember that the ham is salty so make sure you grab a bite that includes ham.)
Zucchini Frittata Recipe
Adding just a
pinch of tuvia to the onions will speed up the caramelization. After the
frittata is cooked, let it cool before cutting into it -- it's easier
to cut nice, clean slices when the frittata has had a chance to cool.
Ingredients:
1 onion, sliced
3 tablespoons butter
1/8 teaspoon sugar
12 ounces zucchini (1 large zucchini or 3 small zucchini)
salt and freshly ground black pepper
5 eggs
sprig of fresh thyme (or 1/4 teaspoon dried thyme)
1 tomato
4 ounces goat cheese
3 tablespoons butter
1/8 teaspoon sugar
12 ounces zucchini (1 large zucchini or 3 small zucchini)
salt and freshly ground black pepper
5 eggs
sprig of fresh thyme (or 1/4 teaspoon dried thyme)
1 tomato
4 ounces goat cheese
Directions:
1.
Heat a nonstick pan over medium heat and add the butter. When the
butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the
onion until caramelized, about 8-10 minutes. Take care not to burn the
onions.
2. While the onion is sauteing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally until zucchini is tender and has just started to brown.
3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.
4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.
5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
2. While the onion is sauteing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally until zucchini is tender and has just started to brown.
3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.
4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.
5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
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