I found the base recipe on Hummusapein.
1 25oz can organic Chickpeas
1 cup almond butter
1/2 - 1 cup applesauce (sugar free)
2 Tbls ground flaxseed
4 teaspoons baking powder
Directions
1. Pre-heat oven to 350.
2. Spray a 9x13 pan with cooking spray.
3. Rinse the chickpeas.
4. Put all ingredients into food processor
5. Let it process for several minutes. You want to make sure the beans are well chopped.
6. Once the mix is a similar consistency to hummus, put it into a 9x13 pan.
7. Bake 40-60 minutes. I like it cooked longer rather than shorter. I cook it until the top splits.
Tuesday, July 14, 2015
Crispy Kale, Brussels Sprouts, and Potato Hash
From: http://www.seriouseats.com/recipes/2013/10/crispy-kale-brussels-sprouts-potato-hash.html
Servings: 2
Ingredients
• 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable or canola oil, divided
• 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
• 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
• 1 teaspoon hot sauce such as Frank's Red Hot
• 1 small onion, finely sliced
• 2 tablespoons minced fresh parsley leaves, divided
• 2 eggs
• 1 tablespoon extra-virgin olive oil
Procedures
1. Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
2. While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
3. Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.
Servings: 2
Ingredients
• 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable or canola oil, divided
• 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
• 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
• 1 teaspoon hot sauce such as Frank's Red Hot
• 1 small onion, finely sliced
• 2 tablespoons minced fresh parsley leaves, divided
• 2 eggs
• 1 tablespoon extra-virgin olive oil
Procedures
1. Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
2. While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
3. Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.
Strawberry-Watermelon Water with Basil
From: http://www.wholefoodsmarket.com/recipe/strawberry-watermelon-water-basil
Ingredients:
1 pound strawberries
2 large wedges watermelon, each 1 inch thick (about 1/2 pound total)
4 sprigs fresh basil
Method:
Rinse strawberries and hull. Place tops in a large pitcher or bowl. Reserve remainder of strawberries for another use.
Rinse watermelon rind, cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.
Note: This recipe explains how to get the "scraps" from strawberries, watermelon and basil, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.
Ingredients:
1 pound strawberries
2 large wedges watermelon, each 1 inch thick (about 1/2 pound total)
4 sprigs fresh basil
Method:
Rinse strawberries and hull. Place tops in a large pitcher or bowl. Reserve remainder of strawberries for another use.
Rinse watermelon rind, cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.
Note: This recipe explains how to get the "scraps" from strawberries, watermelon and basil, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.
Black Bean Salad with Corn, Red Peppers and Avocado
From: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Servings: 6-8
Ready in 30 minutes
Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Servings: 6-8
Ready in 30 minutes
Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Perfect Pesto
From: http://www.thekitchn.com/how-to-make-perfect-pesto-every-time-cooking-lessons-from-the-kitchn-175471
Makes: 1 cup
Ingredients
5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green
1/2 cup pine nuts, or any other nut
1/2 cup grated parmesan cheese, or any other hard cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil
Equipment
Blender or food processor
Instructions
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.
5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
Makes: 1 cup
Ingredients
5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green
1/2 cup pine nuts, or any other nut
1/2 cup grated parmesan cheese, or any other hard cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil
Equipment
Blender or food processor
Instructions
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.
5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
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