Cilantro Jalapeno Hummus

I'm a huge hummus fan. Not only is it a fairly healthy snack, but it's also something that can be whipped up in no time. If you're still buying hummus, I beg you to try and make your own, and I promise you won't be disappointed.
This, is by far, one of my most favorite hummus recipes, and probably one of my most favorite recipes to make, period. I've converted many a non-hummus eater with this recipe.



Cilantro Jalapeno Hummus
2 cloves garlic, minced
2 (15oz) cans garbanzo beans, rinsed and drained
1/2 tsp salt
3 tbsp lime juice
1/2 c good light olive oil
1-2 jalapenos, seeded and finely minced
3/4 c fresh cilantro, chopped

In a food processor or blender, puree garlic, beans, salt, and lime juice. Slowly stream in olive oil until well blended. Stir in jalapenos and cilantro. Allow a hour or so in the refrigerator for the flavors to meld. Serve with pita chips*, fresh veggies, tortilla chips, etc.

*Pita chips are another thing that are extremely easy to make. Spicewise, they can be taken in literally any direction. Usually, I cut mine in half, brush them with a good salad dressing (such as Ken's Northern Italian), place in a 350 degree oven, and bake about 10-15 minutes, flipping once or twice until crispy. Or you can spray them with a little olive oil cooking spray, and hit them with whatever spices you'd like.

Caramelized Butternut Squash

This was my first attempt at making butternut squash, and I was rather impressed with it. It's definitely a dish that speaks of cold weather and curling up next to a fire, and this should definitely be filed under the category "Comfort Food."



Caramelized Butternut Squash
1 large butternut squash, peeled and cut into 2" pieces
4 tbsp honey
4 tbsp brown sugar
4 cloves garlic, minced
1/4 tsp rubbed sage
salt and pepper to taste
1/4 c olive oil
1 1/2 tsp lemon juice

In large bowl, combine all ingredients. Place into oiled baking dish, and place on lowest rack in a 350 degree oven. Roast 1/2-1 hour, until tender, stirring often. I then took mine out of the oven and placed under the broiler for a few minutes, to lend a crisper finish to the squash.
Serve and enjoy.

*I also had a smaller squash, and the cooking juices were a bit too thin for my liking. I strained my squash out of the juices, put them in a new baking dish. While they were under the broiler, I took the remaining marinade and boiled it in a small sauce pan until it was reduced to a lovely syrupy consistency. I then poured a bit over each serving, and was quite pleased with the results.

Toasted Rice with Spinach and Parmesan
This is a recipe that, depending on your menu needs, can be either a soup or a rice dish. I prefer mine right in the middle, still soupy enough it's not just rice, yet not enough broth to make it an outright soup. The flavors fit together very nicely, and toasting the rice gives it a great, nutty flavor.


1 c long-grain white rice
2 tbsp olive oil
1 1/4 c onions, chopped
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp nutmeg
1/8 tsp cayenne
6 c vegetable stock
2 c fresh spinach leaves, chopped
1/3 c freshly-grated Parmesan
1 tsp lemon zest

In a skillet, toast rice 8-10 minutes until golden brown. Be careful not to burn, and stir often. In a large pot, heat oil over medium-high heat. Add onion and cook until golden, 5 minutes. Stir in garlic, salt, nutmeg, cayenne, stock, and rice and bring to a boil. Lower heat, cover, and simmer until rice is tender, about 12 minutes. Stir in spinach, parmesan, and lemon zest, simmer until spinach is wilted, about 3 minutes.
Serve and enjoy!

Gingersnap Granola


This recipe was based on this one. For the oats part, I'm sure you could substitute 4 cups of any grains, flax seed, nuts, etc, and it would still be good. I also upped the amount of the spices since the first batch lacked a bit in flavor. Also, if you like things sweet, you might want to consider adding more honey, as this was just perfect for me, and I prefer things less sweet.

4 cups Bob's Red Mill Cereal 5 Grain Cereal
2 Tbsp melted butter
1/2 c honey
1 Tbsp dark molasses
2 tsp lemon zest
1 tsp vanilla
1/2 tsp powdered ginger
1/4 tsp ginger
1/8 tsp nutmeg

Melt butter and mix with honey - nutmeg. Pour over cereal mixture and spread out on a oiled baking sheet. Bake in a 350 degree oven for 20-25 minutes, until toasty brown.
Cool and store in an airtight container.

Gratin of Squash, Peppers, and Corn with a Fontina Crust



I've had notes to make this recipe for quite awhile, but haven't done it, until today. And after tasting it, you can bet this will be made more frequently. This has plenty of great vegetables in it, and the cheese sauce and fontina crust round it out to a perfect vegetarian meal. Although the recipe looks a bit fiddly, I can assure you it's well worth it, and only took about 25 minutes from start to oven.

Sauce
2 1/2 tbsp butter
2 1/2 tbsp flour
1 1/2 c soymilk (room temp)
2/4 c cheese (I used a fontina and asiago mix, but I'm sure a lovely sharp chedder would hit it off as well)
1 tsp thyme
scant 1/8 tsp freshly grated nutmeg

Vegetables
2 tbsp olive oil, divided
1 pound yellow squash, cut into 1/2" rounds
1 pound green squash, cut into 1/2" rounds
1 c diced onion
1 c diced bell pepper
2 cloves garlic, minced
1 c frozen corn, thawed (I used a white shoepeg)
1 tsp fresh rosemary, chopped
1 tbsp butter, cut into pieces

Topping
1 1/2 c breadcrumbs
1/2 c grated cheese
1 1/2 tbsp butter, melted



Sauce - melt butter in saucepan over medium heat. Add flour and whisk well, 1 minute. Whisk in milk, and whisk until boils, thickens, and is smooth, about 5 minutes. Remove from heat, and add remaining ingredients. Season to taste with salt and pepper.
Vegetables - Heat 1 tbsp oil in skillet over medium high heat. Add half of the squash, and saute 4 minutes, until tender, yet still crisp. Transfer to large bowl and repeat with remaining squash. Heat 1 tbsp oil in pan and saute onion, peppers, and garlic. Saute 7 minutes, until tender. Stir in corn and rosemary. Transfer to bowl with squash. Mix in cheese sauce. Season to taste with salt and pepper. Spread out in large baking dish. Dot with butter.
Topping - melt butter. Add cheese and breadcrumbs and mix well. Spread out on top of gratin.
Bake in 400 degree oven 20-25 minutes, until top is golden and bubbly.
Serve and enjoy!

Monday Mornings

I finally got off my arse and subbed to Bloglines for this blog. If you don't have a Bloglines subscription yet, and read more than 3 blogs on a regular basis, how are you living right now?? Seriously, check it out. It lets you know when your favorite blogs have new posts, so it eliminates the constant stalking, waiting, and wasting time.



Also, this is an excellent article on the benefits of increasing your vegetable intake, and on eating more of a vegetarian menu.

Later today, there should be a nice food-laden post for ya'll.

Curried Lo Mein
This is, by far, one of my favorite dishes to make. I found the recipe years ago in a magazine, and have changed and tweaked it according to my mood and what is available in my kitchen. This would also be fabulous with chicken for those meat eaters. Also, if you're low-carb and lovin' it, you can definitely leave out the linguine. Anyway you make it, I'm sure you'll love it.



Curried Lo Mein
8 oz cooked linguine
1 tbsp sesame oil
1 tbsp canola oil
1 tbsp ginger, julienned
3 cloves garlic, minced
1 tbsp curry powder
1/2 tsp brown sugar
3/4 c vegetable broth
1 c carrots, matchsticks
1 1/2 c bell pepper, julienned
1 c mushrooms, sliced
1 c bean sprouts, fresh or canned*
1/2 c scallions, sliced
2 tbsp soy sauce
1 tbsp fresh cilantro, minced

Toss cooked noodles with sesame oil and set aside. Heat canola oil over medium high heat. Saute ginger and garlice for 30 seconds. Add curry and sugar, saute 15 seconds. Stir in broth and bring to a boil. Add carrots, peppers, and mushrooms. Cook for 1 minute, then cover and cook an additional minute. Add sprouts and scallions, cook 1 minute uncovered. Add noodles and soy sauce, cook 2 minutes. Add cilantro, mix well, and remove from heat. Serve hot and enjoy.

*if using canned bean sprouts, rinse well.