Quick Ideas Day 4: Classic Hummus

Hummus is one of those staple foods I always buy at the grocery store. We go through so much of it that I decided to start making my own.

I never thought I’d be saying that because Mike used to refuse hummus vehemently, but now he can’t get enough of it. That’s why I say you have to give everything a try, at least once!

Hummus is easy to make and healthy too—high in fiber and chockfull of other nutrients. There are 4 basic ingredients needed: garbanzo beans (a.k.a. chickpeas), tahini, lemon juice, and either water or olive oil.

The first time I didn’t have any tahini on hand so I used plain Greek yogurt. The result was tangy and bit sweet—not the authentic taste I was going for. So I sprung for some tahini and immediately after tasting the tahini version, I knew I wouldn’t go back to store-bought hummus.

Classic Hummus

Adapted from Barefoot Contessa

Makes about 3 cups

Ingredients:

· 2 cans of garbanzo beans/chickpeas, drained and rinsed (some liquid reserved, optional)

· 2 garlic cloves, minced (Tip: throw into processor first)

· 1/3 cup Tahini paste (can replace with sesame oil or paste)

· Juice of 1-2 freshly squeezed lemons

· 3 tablespoons water, olive oil or reserved liquid

· Season to taste: salt, cumin, paprika, etc.

· Other additions: cayenne pepper, hot sauce, roasted red peppers, edamame, etc.

· For garnish: chopped parsley, pine nuts, garbanzo beans, lemon wedge, drizzle of olive oil, etc.

Directions:

It’s simple: Throw everything in a food processor (fitted with a steel blade) and process until preferred consistency is reached (creamy to coarsely pureed). Garnish as desired.

Note: Everything is “to taste,” so start processing and taste along the way, adding more seasonings as need.

You can also make your own pita chips like I did. Cut mini-pitas into quarters, drizzle with some olive oil, and season with salt and pepper. Bake at 375° for about 10 minutes or until slightly browned.

Question: What’s your favorite hummus flavor: classic, roasted red pepper, lemon, garlic…? Do you prefer homemade or store-bought hummus; why?

Quick Ideas Day 3: Pumpkin Yogurt Parfait & Pumpkin Oatmeal

I have an obsession. An obsession with pumpkin. I love everything made with pumpkin. If it isn’t made with pumpkin, I’ll add it. (I’m exaggerating a bit, just a tinsy bit.) 

What I’m not obsessed with: eating pumpkin straight out of the can. Gross. I like my pumpkin sweet.

Pumpkin Yogurt Parfait

Quick steps:

• Start with a few heaping spoonfuls of yogurt. Plain Greek yogurt for this gal.
• Add one or two large spoonfuls of the star ingredient. Yes this would be the pumpkin.
• Top with agave nectar or honey, cinnamon, and granola. One can never have too many toppings.
• [Side note: If you’re feeling fancy, you can make multiple layers.]
• Stir together and swoon.

Mmmm… good brain food!

 

Pumpkin Oatmeal

Quick steps:

• Cook your favorite oatmeal. I’ve used quick-cooking oats and steel oats, but it’s amazing with Chai spice-flavored oatmeal.
• Add a dash of milk. I like vanilla soy milk for extra flavor.
• Add a large spoonful or two of canned pumpkin. You want more oatmeal than pumpkin.
• Top with sweetener and spice of choice and sprinkle with a few nuts for good measure. I like Agave nectar or brown sugar, cinnamon or pumpkin pie spice, walnuts, and sometimes a dash of ground flaxseed.
• Mix ingredients together and enjoy!

One can of pumpkin lasted me a little over a week, kept covered in the fridge. Only because I’m not tempted to eat it right out of the can, unlike some other things… but that’s for another post.

Question: Pumpkin — Love it or hate it? (Gasp, if it’s the latter). To what other everyday foods do you add canned pumpkin?

Quick Ideas Day 2: Mixed Berry Smoothie

Smoothies are a simple way to pack in your daily nutrients. Not only can smoothies be healthy and quick, but they are refreshing, portable, and come in many varieties.

With smoothies, the possibilities are endless. Having trouble thinking up a concoction? The Food Network offers 50 smoothie ideas from healthy (carrot-apple, spa cucumber, apricot-almond) to quirky (banana PB&J, mint-jalapeno) to dessert (chocolate chip cookie, strawberry shortcake).

Here’s my version of a quick and nutritious smoothie.

Quick ingredients & steps:

• 1/2 cup low-fat vanilla soy milk (or other low-fat milk)
• 1/2 cup non-fat Greek yogurt (any flavor)
• 1 cup frozen mixed berries
• Optional mix-ins: 1 teaspoon honey, 1 tablespoon protein powder, 1 tablespoon ground flaxseed

Blend all ingredients until smooth.

Time-saving tip: Freeze several batches ahead of time. Transfer to the fridge the night before and it’s ready for breakfast the next morning. Need more details? Check out the make-ahead smoothies here.

Question: What’s your favorite smoothie creation?

Zucchini, Banana, and Flaxseed Muffins

Zucchini rolled in chicken, zucchini in a salad, zucchini in a frittata … and now zucchini in muffins. Apparently I can’t get enough of the long green summer squash.

These muffins are a “healthified” hybrid of zucchini bread and banana bread. You won’t find any oil or butter in this recipe, but instead a vegetable, a fruit, and nutrient-rich flaxseed. The zucchini and banana provide moisture in the muffins, helping to keep them low in fat.

I made a few modifications to this Martha Stewart recipe: I upped the amount of cinnamon, replaced whole milk with skim, and swapped in some whole wheat flour to add more whole grains. I was happy to see the recipe called for flaxseed… did I tell you how much I love this wonder food?

I sprinkle ground flaxseed in yogurt parfaits, smoothies, cereal, etc. Plus it’s a great way to get nutrients and minerals (like fiber, lignans, omega-3 oils, and iron) into baked goods.

So the verdict on this healthy baked good: Yummy (with a capital Y)! The muffins were soft and made the apartment smell AHHH-MAZING!

Goat Cheese and Tomato on Focaccia Bread

One of my favorite snacks is goat cheese spread on bread with a slice of tomato and seasoned with salt and pepper. It’s simple and delicious.

I was able to pick up all the items at the farmers market and thought I would give a shout-out to the local vendors:

I purchased double cream chèvre (thyme and white pepper flavor) from First Light Farm & Creamery based in East Bethany, NY. They offer sustainably produced artisanal cheese made with cow’s and goat’s milk. This fall they’re introducing a pumpkin chèvre and I cannot wait to try it. You’ll soon notice that I love all things pumpkin and come fall, this blog will be loaded with pumpkin recipes.

Next, I got my hands on some organic tomatoes from Burning Bush Gardens in Rochester, NY. These sustainable farmers use an intensive soil-building program to produce high-quality, well-mineralized food.

Finally, I had to choose between many tempting breads. I settled on organic rosemary focaccia bread made by Bread For All, a community supported bakery in Rochester, NY. Bread For All is job-training program for local unemployed community members.

A twist on this snack is to add fresh basil (I used some from my mother’s garden) and a drizzle of olive oil and balsamic vinegar.  I prefer it without because the balsamic can overpower the other flavors, but it’s a good variation.

Enjoy this snack anytime of the day… I know I do!