• 14Feb

    Homemade Hummus

    From Middle Eastern origins, hummus is a great source of valuable protein, fiber and antioxidants.

    It can be used as a sandwich spread (although I’ve never tried this), a veggie dip or served with crackers … but my favorite way to indulge is with pita chips or corn tortilla chips. (Look for the ones where there are only three ingredients listed: whole corn, safflower oil and salt.)

    This is a very simple recipe – from my friend, Kattaryna – and definitely my favorite of all hummus recipes. See what you think.

    _ahummus5

    Ingredients:

    1 15oz can garbanzo beans (reserve liquid)

    2 Tbsp Tahini

    2 cloves garlic, finely chopped

    3 Tbsp lemon juice

    1 tsp kosher salt

    1 Tbsp olive oil

    Directions:

    1. Place all ingredients, plus half the liquid, into a food processor or blender.

    _ahummus1

    2. “Puree. Eat. Smile,” says my friend.

    _ahummus4

    Filed under: Appetizers, Homemade Hummus
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  • 04Apr

    Chunky Tomato Avocado Salsa

    Since we’re in the middle of the Final Four weekend, here’s a nutritious snack for pre-game, during-game and post-game nibbling. This simple recipe is chockful of veggies and fruit (you knew that tomatoes and avocados are fruits, right?).

    The salsa is easy to make and is also really good in chicken soft tacos and build-your-own taco salad.

    Ingredients:

    1 (15-oz) can black beans, drained and rinsed
    1 cup frozen corn
    3 tomatoes, finely chopped
    1 avocado, diced
    1/2 cup chopped olives (I used green olives)
    1/2 green bell pepper, diced
    1/2 red bell pepper, diced
    3 green onions, sliced
    1/2 small red onion, diced
    2 cloves garlic, minced
    3-4 Tbsp chopped fresh cilantro
    1 tsp garlic salt
    1 tsp chili powder
    1/2 tsp lemon pepper

    Directions:

    1. Combine all ingredients in a large bowl. Mix gently and serve with corn tortilla chips that contain no trans fats or preservatives. Hubby’s words: “Good stuff.”

    Filed under: Appetizers, Chunky Tomato Avocado Salsa
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  • 24Feb

    Maple-Glazed Walnuts and Spiced Toasted Almonds

    I’ve included these two toasted nut recipes together (one makes a not-too-sweet snack, the other a savory snack) because you can cook them in the oven at the same time, same temp.

    They’re both adapted from The Cancer-Fighting Kitchen by Rebecca Katz. Walnuts are high in Omega 3 fats, they’re heart-healthy, and they may even slow memory loss … which means I should probably quadruple this recipe.

    Ingredients for Maple-Glazed Walnuts:

    1 cup raw walnuts
    4 tsp real maple syrup
    1/2 tsp cinnamon
    1/4 tsp salt

    Ingredients for Spiced Toasted Almonds:

    2 cups raw almonds
    1 tsp olive oil
    1/2 tsp paprika
    1/2 tsp sea salt

    Directions:

    1. Preheat oven to 350 degrees and line two baking sheets with aluminum foil.

    2. Toss the walnuts with the maple syrup, cinnamon and salt.

    3. Spread walnuts on one baking sheet.

    4. Toss the almonds with the oil, paprika and sea salt.

    5. Spread almonds on second baking sheet.

    6. Bake both pans for 7-10 minutes, until aromatic and slightly browned (don’t overcook).

    7. Let cool to room temperature, then use a metal spatula to loosen the maple-glazed nuts.

    8. After the almonds cool, they become crispy. Store in airtight containers.

    Besides making a great snack, both toasted nut recipes are delicious on salads or cereal.

    Filed under: Appetizers, Toasted Nuts
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  • 21Jan

    Cheese Ball

    Two things going on at work today that called for food – a potluck lunch and an evening support meeting. Gary, brilliant man that he is, suggested a cheese ball, which I haven’t made in a few years since we’ve eliminated cream cheese (and other delicious, high fat foods) from our diet. Sigh.

    It was a great idea. I could make one recipe, shape it into two cheese balls, and have both events covered. I must say that eating soft, flavored cheese with crackers, after all these years, was delightful.

    Ingredients:

    Two 8-oz packages of cream cheese, softened
    1 Tbsp Worcestershire sauce
    1/2 tsp garlic salt
    3 green onions, thinly sliced
    1 cup nuts, finely chopped (I’ve used walnuts and pecans)

    Directions:

    1. Blend all ingredients except the nuts.

    2. Mold into desired shape and roll in nuts. (I’ve made one large cheese ball, two smaller cheese balls, and log shapes – so take your pick.)

    3. Wrap in clear plastic wrap and refrigerate until ready to serve. (You can make this cheese ball a day in advance, and leftovers keep for several days.)

    4. About 1/2 hour before serving, remove from refrigerator to soften slightly. Arrange on plate or tray with your favorite crackers. Serves a party.

    Filed under: Appetizers, Cheese Ball
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