This Is Kristin

Brody and I love hummus, we eat it as a dip nearly every day.  We have our favorite brand, but now I think I like homemade even better!  It’s so good, and I’m excited to add variations to it, like roasted garlic.  I also wonder what it would taste like with fresh basil mixed in.  Here is the recipe, borrowed from Faithful Provisions! Enjoy!

~Homemade Hummus~

2 cans chickpeas, drained
1/4 cup olive oil
1 T water
2 garlic cloves
1/2 lemon squeezed or 2-3 T lemon juice
salt & pepper, to taste

* Blend in a blender or food processor until pureed and smooth. If it is too thick add more oil and/or water.

(this is mainly for Lisa who asked for this recipe and who always posts some really good recipes!)

*I do the ingredients to my taste so there aren’t exact measurments

• 5-8 tomatoes (depending on how much sauce you are making.)
• 1 TBSP olive oil
• Onion, chopped
• 3 garlic cloves, chopped
• Fresh basil, chopped
• Salt, Pepper, other dried italian seasonings to taste.

1. Dunk each tomato into boiling water for 30 seconds, and then into a bowl of ice water. (this makes them super easy to peel)
2. Peel, and seed the tomatos, and chop.
3. Saute the garlic and onion in olive oil in a large skillet or sauce pan, for a couple minutes.
4. Add tomatoes, basil and seasonings, and simmer for 2-3 hours. Stirring occasionally.
5. Add to pasta, and it’s delicious! OR freeze for later, which I hope will be just as delicious!

• 2 cups diced cooked chicken
• 2 cups thinly sliced bok choy
• ½ cup thinly sliced green onions with tops
• 8 oz. mushrooms sliced
• ½ cup julienne cut carrots, 1 inch long
• 1 inch piece peeled fresh gingerroot, finely chopped
• 2 garlic cloves pressed
• 3 cups water
• 1 can (14 oz.) 100% fat free veg. broth
• 2 TBSP reduced sodium soy sauce
• 1 package oriental flavor ramen noodles

➢ Put mushrooms, carrots, gingerroot and garlic pressed in 4 qt. casserole. Add water, broth, soy sauce and seasoning packet from ramen noodles; bring to a boil over medium high heat. Add chicken bok choy onions and noodles. Cover; remove from heat. Let stand 3 minutes, serve immediately.

~Yield 8 servings.

INGREDIENTS

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) pasta sauce (any flavor)

DIRECTIONS

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13×9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

High Altitude (3500-6500 ft): Increase first bake time to about 45 minutes.

(Recipe from Betty Crocker)

(It still feels like the end of summer here…so I am not much in the mood for fall recipes yet…)

Turkey Burgers with grated zucchini and carrot
(good way to sneak in extra veggies!)

¾ lb. turkey
1 med. Zucchini, grated
1 medium carrot, grated
2 cloves garlic finely chopped
¾ tsp. dried thyme (or oregano)
¾ tsp. kosher salt
¼ tsp. black pepper
1 large egg
3 TSP olive oil

In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties
~Can bar b que (or grill) them, bake in oven, or in stir fry pan.

INGREDIENTS
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

DIRECTIONS
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

~Serve with marinara for dipping.

(All Recipes)

~Ingredients:
Serves 4
1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about

~Directions:
In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

(from FOOD magazine)

INGREDIENTS
1 apple – peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

DIRECTIONS
In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
Serve the cinnamon chips warm with the chilled fruit salsa.

~Recipe from All Recipes

INGREDIENTS:

Salt
1 pound whole wheat spaghetti
1/3 cup peanut butter, softened
2 tablespoons honey
1/4 cup tamari (dark soy sauce)
Juice of 2 limes
1 teaspoon hot pepper sauce (eyeball it)
1 clove garlic, grated
3 tablespoons vegetable oil (eyeball it)
2 cups skinned and sliced rotisserie chicken
1 cup packed fresh spinach, thinly sliced
1/3 cup shredded carrots (a generous handful)
4 scallions, thinly sliced on an angle
1/4 cup chopped peanuts
2 tablespoons chopped cilantro or parsley

DIRECTIONS:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

Recipe by Rachael Ray

~This is so good, loved by all in my family. (even those who don’t like tomatoes!)

INGREDIENTS
1 lb. tomatoes, peeled and chopped
1 small onion, roughly chopped
1 stick celery, roughly chopped
1 quart/ 1 liter vegetable stock
1/2 cup long grain rice
2 TBSP butter
black pepper
Bunch of fresh basil or 2 tsp. pesto sauce
2 TBSP freshly grated parmesan cheese to garnish

DIRECTIONS
~Put the tomatoes, onion and celery in a saucepan. Cover the pan and cook over a very low heat until the tomatoes are soft and pulpy. (about 30 minutes)
~Pour the tomato mixture into a food processor or blender and process until smooth. Return the mixture to the pan, add the stock, and bring to a boil. Add the rice. Cover the pan and cook over a very low heat for about 15 minutes, (if using brown rice allow an extra 20 minutes cooking time) or until the rice is tender.
~Stir in the butter, add a little pepper and either sprinkle with the chopped basil or stir in the pesto. Serve sprinkled with the grated parmesan cheese.