A few weeks ago, my dear friend Michele posted a photo on Facebook of some homemade hummus she was planning to make. Her pile of ingredients sounded so good that I asked her to share her creation with you all. She is delightful and fun and truly finding cooking to be a beautiful form of art... a women after my own heart!

ENJOY!

Elizabeth

PS: I will be back next week with a new recipe. All the ingredients are waiting in my fridge... I just need to figure out how to find time to take a shower with two little ones... then I will be back in the kitchen!

LENTIL HUMMUS: by michele fordice

For some families, cheese, bread, or meat may be a staple at the dinner table.

The staple in our home is hummus.

Some would even say it’s become an obsession around here.  With minimal complaints from my 4-year-old son, he eats just about anything you put in front of him. But my 2-year-old on the other hand, he lives and breathes because of his hummus consumption.  For the past two years we have consumed more hummus containers from Costco than one might think humanly possible and we’ve experimented with many hummus recipes.

We have discovered that Trader Joe’s has the best flavor, but because of the amount we consume, we had to switch over to Costco’s more economical version.  In an effort to switch things up now and then, I tried making it myself.

In the end…this recipe has proven to be one of our favorites.

Traditional Hummus is usually blended with a chick pea bean (aka garbanzo bean). For this recipe, I’ve chosen to use a sprouted bean trio of lentils, adzuki, and mung beans. Ok, I’ll be honest. The reason why I chose this group of beans was because of the color. They looked pretty in the store and I wanted to take them home!

Using this sprouted bean trio was a first for me, and despite the initial vanity in my purchase, we really liked the way the hummus turned out. It had a more earthy/hearty flavor.

Unbeknownst to me, sprouted beans are said to be easier to digest and loaded with micronutrients.  Who knew?  Allowing the beans to sprout (aka: germinate) has been used in food preparation for centuries, and for those who are sensitive to certain grains and beans, this might be a viable option.  Ezekiel bread (hyper link to this website:  www.foodforlife.com), is a commercial example of sprouted grain bread.  Most Trader Joe’s carry Ezekiel breads and tortillas.

If you are feeling adventuresome and have never made your own hummus recipe, try it!  It’s actually really easy, nutritious, and a fun recipe to do with kids!  And, if you are not up for cooking your own beans, grab a can of garbanzo beans.  Be sure to rinse the beans in a colander in order to remove the excess sodium that has been put in the can as a preservative.

Put away that Hidden Valley Ranch dressing and bust out a healthy alternative to eating raw veggies!

LENTIL HUMMUS

INGREDIENTS: 

• 1 cup of dried lentils or any kind of bean of your choice
• 3 cups of water (used to boil the beans)
• 3 tbsp tahini (sesame paste)
• ½ cup lemon juice
• 2 gloves minced garlic
• 1 tsp cumin
• 1 tbsp Tamari soy sauce or Braggs Liquid Amino
• ¼ cup olive oil
• Salt to taste

TO MAKE:

• Cook dried lentils or beans according to package directions.  If you have cooked canned beans, pour contents into a colander to drain juices and rinse beans of any excess sodium.

• Pour the rest of the ingredients into your choice food processor and blend.  Depending on your food processor you may need to add a bit of water or olive oil to create a more creamy texture.

• Serve with fresh vegetables, pita, and or as a sandwich spread.

• Now enjoy!

This is just ONE of many renditions you can try.  Cook up some spinach and add it into the food processor for some extra micronutrients.  You can also add or delete the amount of lemon juice, garlic and tamari sauce to make it more or less flavorful.

Cooking has become an art form for me and food is the canvas.  I love throwing in a pinch of this or a dash of that and see how it changes the consistency or flavor of a dish.  As you get to know the flavors of the world you really get to see HIS creativity, not just the science behind the food.  He sure is creative!

Hope this inspires you too to get creative!

Love, Michele

My Grandma Ruth loved me.

She would tell me she loved me with a kiss on my cheek and a simple “I love you, dear”.

And she would show me she loved me….

By cutting the crust off my sandwiches at lunch (on white Wonder Bread of course)

And always making sure the candy dish was freshly filled when I came to visit.

And stocking the freezer with “Awful Waffles” (aka: Eggo Waffles).

And freshly baked coffee cake waiting on the counter as soon as I arrived.

She loved my family and me through food every time we came to visit her house. She would serve us and my Grandpa tirelessly and always served a beautiful dinner every night… complete with a homemade dessert.

She was a beautiful example of what true service is in every way.

She never seemed flustered or too busy for me… even when I was trying to “help” her cook dinner.

She never complained about the dirty dishes in the sink.

She awoke before everyone else so she could have coffee ready and all the breakfast options waiting for us on the counter.

She and my grandpa even slept on the pull out couch in their living room so my family could use their bedroom and have plenty of space.

I long to be like my Grandma Ruth and serve in the way she did.

One of our favorite meals she would make was called Chili Con Carne and her recipe has been passed down and made by everyone in the family.

The only problem is, like most of her cooking, it is not exactly all that good for you.

But oh so tasty!

So, a few years ago I revised her recipe to be a bit better for you but still achieve the same Grandma’s Chili taste.

I hope you enjoy it as much as our family does!

Elizabeth

GRANDMA’S CHILI… almost

*Serves 8ish and freezes perfectly!

*Contains dairy

INGREDIENTS:

2 packages of ground turkey (about 2.75lbs)

1 medium onion – chopped

1 T minced garlic

2 cans black beans - drained and rinsed

2 cans kidney beans - drained and rinsed

1 box of Trader Joes Roasted Red Pepper Tomato Soup

4 T chili powder

1 T cumin

1 tsp sea salt

½ tsp pepper

1 T flour (I used oat flour but any kind of four works)

Splash of water

TO MAKE:

Heat a bit of olive oil in a large pan. Add ground turkey and let it begin to brown.

Once it has cooked for a bit, break it up in to small chunks and add chopped onion and garlic.

While the meat is finishing cooking, combine chili powder, cumin, sea salt, pepper and flour in a bowl and stir well. Add a few tablespoons of water and stir well. It should make a thick paste.

Once the meat is finished cooking, add the paste to the meat and stir.

Add black beans, kidney beans and tomato soup.

Bring everything to a boil, and then reduce to a simmer for about 15 minutes to allow the flavors to combine.

Give it a taste and add more spices if needed. If you would like it a bit spicy, add some cayenne pepper.

*This meal works great when made ahead of time and reheated for dinner. It also freezes really well. I usually freeze half and then use the other half for dinner and leftovers.

TO SERVE:

• My grandma ALWAYS served hers on bow-tie noodles. It may sound a bit strange to have chili with noodles… but it is AMAZING! I would recommend a good whole wheat noodle or brown rice noodle.
• It also works on quinoa, just by itself… or a little corn bread never hurt either.
• It can be topped with cheese, guacamole or sliced avocado, sour cream or plain Greek yogurt… or all of the above.

ENJOY!

PS: she really did make the best Sour Cream Coffee Cake and Pineapple Upside Down Cake around and I plan to attempt a healthier version of those sometime soon as well!

When Brook and I first met, he didn’t like fish. Of any kind. Ever. I loved fish… but was terrible at making it.

Needless to say, for the first few years of our marriage, there was no fish being bought, prepared or consumed in our household.

Until… one summer we were invited to a ranch that some friends of ours own and they had hired a fantastic chef to cook for us all. We happened to be having salmon for dinner and Brook LOVED it.

I don’t remember what the chef used on the fish (I was too distracted by Brook’s sounds effects as he ate it) but I do remember how excited Brook was about it.

This in turn inspired me to try a bit harder to incorporate fish into our diet on a regular basis and made me determined to find ways to prepare it that Brook would like.

With some time, lots of trial and error and a very patient husband… we now eat fish several times a week and we BOTH love it.

May I encourage you to keep an “open pallet” when it comes to food? Even foods you or your family may not love initially? Just like we individually grow and change… so do our taste buds!

I am not saying make yourself eat things you hate.

There are just some things you may never like.

I want to say that I like beets. They are SO good for you and pretty! The reality is I have tried them in every shape and form and I still think they taste like dirt. Some say they have an “earthy” flavor. I beg to differ.

What I am saying is try new things every once and while and be creative with how you prepare foods.

Especially with your children! Keep trying to find ways to help them eat whole, nutrition filled foods.

I have a 2.5 year old myself and I know how hard this can be! Yet, I already see his tastes changing and as we “strongly encourage” him to at least try a bit of everything.

Today’s recipe is one way we love to eat fish. We usually use it on salmon but it would work on any kind of fish and maybe even on chicken.

ENJOY!

PS: if you like beets, maybe you can send me new recipes to help change how I feel about them! Until then… I will steer clear.

Elizabeth

SMOKED PAPRIKA RUB

Serves 2 – 3 (if you are feeding more, simply double or triple the recipe)

THE RUB:

1 T brown sugar

1 T cumin

1 ½ tsp smoked paprika

A few dashes of cayenne pepper

Salt and pepper

Lemon Juice

Olive oil

Salmon/Tilapia – as much as you need to fill the bellies of whom you are feeding.  Adjust quantities of the rub according to how much salmon you use. I used about 10oz of salmon to feed Brook, Duke and myself and this was the perfect amount of rub for that.

Preheat oven to 400F

In a small mixing bowl, combine brown sugar, cumin, smoked paprika, cayenne pepper, salt and pepper. Give it a good stir.

Arrange fish on a baking sheet and squeeze or drizzle lemon juice on each piece. Drizzle just a bit of olive on each piece as well. Use your hands to rub it in a bit.

Scoop the rub onto the fish and use your hands to evenly coat the top and sides of the fish.

Place baking sheet in the oven and bake until it flakes with a fork. The baking times will differ depending on what kind of fish you use.

TO SERVE:

It goes great with rice, potatoes, pasta, salad… just about anything. And a side of veggies of course!

We ate ours tonight with sweet potato fries and steamed broccoli.