Tuesday, May 14, 2013

White Bean Hummus

This hummus is a great alternative to chickpea hummus, and is just as tasty!

1/2 cup dried white beans
2 tbsp olive oil
2 1/2 tbsp tahini
2 tbsp lemon juice
3 to 5 cloves peeled garlic
1/2 tsp salt, pepper to taste
1/4 tsp paprika, optional

Boil beans in 1 1/2 cups water, in a covered pot until cooked through, about an hour. Strain and rinse beans in cold water, and transfer to a food processor or blender. Add all the other ingredients, and cover and process until smooth. More olive oil or lemon juice may be desired for consistency and taste. Spoon out into a serving bowl and enjoy!

Easy Peasy Homemade Pizza

This pizza crust is just self-rising flour and plain yogurt. It's super easy, healthy, and a good source of high quality protein. It's also very filling.

2 cups self rising flour
1- 1 1/2 cups plain yogurt, greek or regular

Tomato sauce or pesto
veggie or meat toppings

 Preheat oven to 350F. Lightly grease and then flour a baking sheet, shaking off the excess flour.
 In a large bowl, mix 1 cup flour and 1 cup yogurt, with a sturdy spoon. The mixture may be sticky and paste-like, and that is OK. Add more flour, a tablespoon or two at a time, mixing thoroughly in between, until dough-like and not sticky anymore. 
 On a floured work surface, roll out the dough to 1/4" thick, thinner if desired. Transfer the dough to the baking sheet, and pre-bake in the oven for 15 minutes, until the crust begins to feel firm in the middle. 
 Remove the pre-baked crust from the oven, and then top it with your desired sauces and toppings. I find this dough also makes a great cheesy-garlic flatbread. Return to the oven, and bake until the cheese starts to look toasty. Enjoy!
 The picture to the right is a pizza I made using whole wheat flour that I added 1 1/4 tsp baking powder and 1/4 tsp salt to to make it self-rising. I used greek yogurt, and topped it with half pesto and half tomato sauce. A beautiful curly haired friend chopped some mushroom and broccoli for on top.

Friday, May 10, 2013

Roasted Red Pepper Soup

I was dreaming of roasted red pepper soup and finally merged a bunch of recipes to come up with this one ... I  loved it cold!

6 fresh red bell peppers
4-8 garlic cloves
1 large yellow onion
2 small carrots
2 quarts low sodium vegetable stock.

Roast 6 fresh red peppers on the cooktop or grill, really char the whole thing it makes removing the skin so much easier.  Put the roasted peppers in a plastic bag and seal it or in a bowl covered tightly with plastic for about 10 minutes.  Peel, seed, and coarsly chop the peppers.

Mince the garlic.

Coarsely chop the onion and carrot.

Saute the onion, carrot, and garlic until they are soft OR put the onion, carrot, garlic, and stock into a pot and heat until everything is soft.

When the onion, carrot, and garlic have been cooked put everything together and puree with a blender (my immersion blender worked fabulously).

Chill and enjoy.  It was really good with pumpernickel croutons.

Marry Me, Stir-fry