I hope it was a great weekend (for many of us a 3-day)!
Mick and I took our time yesterday with just about everything – waking up, homework, even our meals. We got home Sunday evening after a trip to Springfield so I think we were especially lazy. Truth is, I think I was still in shock after the Green Bay Packer loss (we caught the end of the game).
Man, that was painful!
So you’ll never believe this, but late morning my mind started wandering to food! Actually, I was pondering how I might get Mick in the kitchen with me to create! At the time I didn’t think we’d be heading out for anything so I wanted to use ingredients I had on hand. That’s when I thought about a hummus recipe I had. We LOVE hummus!
I checked the recipe. Spices aside, only 5 ingredients – simple enough!!
As it turns out we met my mom for a late lunch and our afternoon snack quickly turned into a before dinner appetizer. In keeping with the day, dinner was late too (we’re consistent)!
This is what we got!
Awesome homemade hummus!
So here’s the recipe and one final thought . . . .
1 can (15 ounces) Garbanzo Beans, drained and rinsed
2 Tbsp Olive Oil
2 Tbsp Water
2 tsp Fresh Lemon Juice, plus more to taste
1 Clove Garlic, crushed/minced
2 Tbsp Fresh Parsley, chopped
1/8 tsp Paprika OR pinch Cayenne Pepper
1. Puree the beans, olive oil, water, lemon juice, garlic, salt and spice of your choice in a food processor (or blender).
2. Place the pureed ingredients in a serving bowl and stir in the parsley.
3. Taste, adjust seasonings and serve.
Recipe Taken From:
Field to Plate Culinary Seminar, Amanda Archibald
Please see http://www.fieldtoplate.com for Amanda’s work
Our Prep Notes: Mick felt the hummus needed a bit more lemon juice so we added an additional teaspoon – and we opted for the cayenne pepper for added punch! We also thought the hummus would be nice served a bit chilled. So, if you’re looking to assemble and serve right away you might consider putting the beans in the refrigerator ahead of time! You can certainly experiment by adding different herbs like chives or cilantro or perhaps including sun-dried tomatoes or roasted peppers.
Final Thought . . . . . One way to create an ease with your food preparation is to keep yourself well-stocked! I always find there are “staples” beyond flour and sugar that support me in my efforts to keep things – ok, yep – fresh and simple! Here’s a list (though certainly not all-inclusive) of a few of my favorites:
Skim / 1% milk and/or Soymilk
Low-fat Sour Cream
Fresh Parmesan Cheese (grated or whole if you have a grater) – my favorite = Parmesan Reggiano
Non-fat Plain Yogurt
Meat & Poultry (fresh/frozen):
Chicken breasts (boneless/without skin)
Ground Turkey & Lean Ground Beef
Free Range Meats, if you can find them are generally lower in fat
Frozen Vegetables – edamame, spinach, corn – create your own in the summer!
Frozen Berries – we try to pick them locally in the summer and fill the freezer!
Fillets of Frozen Fish
Fresh Fruits & Vegetables:
Seasonal fruits & vegetables (right now we’re enjoying ruby red grapefruits and a variety of oranges and tangerines)
Greens – spinach, red-leaf lettuce, kale, arugula (parsley is always nice too)
Trader Joe’s Unsweetened Organic Apple Sauce
Variety of Potatoes – red, baking, Yucon golds and sweet potatoes
Beef & Chicken Broth / Stock (including low sodium varieties)
Diced, Stewed & Whole Tomatoes, Tomato Sauce / Paste
Small cans of Water-Pack Tuna Fish & Wild Alaskan Salmon
Cans/Bags of Beans – kidney, garbanzo, black, vegetarian re-fried, pinto & cannellini
Olive Oil (extra virgin & regular)
Expeller Pressed Canola Oil
Balsamic, White, Apple Cider & Red wine Vinegar
Nuts & Nut Butters – almonds, slivered almonds, walnuts, pecans, sunflower seeds
Dried fruits – raisins, cranberries, cherries, apricots, figs & dates
Breads & Grains:
Whole Wheat Pastry Flour, Regular Flour and Wheat Flour
Variety of Grains – barley, oats, steel cut oats, quinoa, bulgur, brown rice, wild rice & wheat berries
Whole Wheat Pasta
Cereal with at least 3-5 grams of fiber per serving!
Mustard (try new varieties – Cranberry, Dijon, Honey Dijon)
Soy Sauce, Teriyaki Sauce & Worchester (including low sodium varieties)
Green & Black Olives – add a lot of flavor & healthy monounsaturated fats
Salsa, artichoke hearts, capers & sun-dried tomatoes