Creamy Garlicky Hummus using the Instant Pot


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I. Love. Hummus.

I mean, it really is the perfect food. Such a vehicle for a multitude of flavors yet equally delicious plain. I could eat buckets of the stuff.

But oh the fat!  Typically there are 5 grams of fat per 1 ounce of hummus. By the way, most store bought tubs of hummus say that 1 ounce/2 tablespoons is a serving. Who are they kidding? So, I set out to make a lighter version.

Water. Who knew? I have always made hummus by blending olive oil into the mixture as it whirled through the blender. But I recently came across a recipe using water instead. I’m still using tahini so there is still some fat involved… but not nearly as much as when using oil (most store bought hummus has soybean oil in it – even worse!).

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Toasted and Roasted Vegetable Israeli Couscous



So I’ve had this jar of tri-color Israeli couscous in my cupboard for awhile now. Wasn’t sure what to do with it. But after a little research I decided roasting and toasting stuff to go in it was my best bet. Sometimes great things happen by accident. I just started throwing stuff in there and voila…. the result was pretty darn awesome. Savory, nutty, spicy… and that mysterious “umami” taste everyone’s talking about. Technically, the term is borrowed from the Japanese, meaning “savory taste”. But we use it meaning “beyond savory”… that something extra that makes you say, “wow!”

Anyway, the beauty of this dish is that you can swap out ingredients (like the veggies) for your favorites. Just be sure to prepare them the same way. Be sure to think about the type of vegetable you’re using to make sure it will go well with the spices used.

It’s a little labor intensive, but makes a huge batch you can eat on for days. Trust me, it’s worth it. Also, there are a few unique ingredients that if purchased in the grocery store, can be pretty pricey. Find a local International Market in your area (you’ll be surprised how many are out there!)… you will pay 1/3 of the price there and get twice as much. That’s where I purchased the turmeric, mustard seeds, cumin seeds, saffron and even the sliced almonds (1/2 lb bag for $4!).

Ingredients
2 cups of Israeli couscous (tri-colored optional. Sometimes called “pearl” couscous)
3 cups low-sodium veggie stock
1 cup water
1 cup fresh broccoli florettes
1 cup fresh cauliflower
1 whole red bell pepper (stemmed, seeded and julienned)
1/2 cup asparagus tips *and 2″long each)
1 cup chopped tomatoes (I used canned, drained and rinsed because that’s all I had)
1 16oz can chickpeas – rinsed
1/2 a medium sweet onion – diced
1 tblspn minced garlic
3 sprigs green onion – diced
1/2 cup sliced almonds (use less if desired – I love almonds!)
1/2 tsp red pepper flakes
1/2 tsp whole mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp saffron
2-3 tablespoons extra virgin olive oil
sea salt and fresh cracked pepper to taste

Preparation
Pre-heat oven to 375 degrees.

This is a perfect opportunity to organize your mise en place.

Dice sweet onion, mince garlic, cut asparagus, broccoli, cauliflower, bell pepper and green onion according to ingredients above. Toss cut asparagus, broccoli, cauliflower and bell pepper lightly in olive oil and sprinkle with sea salt. Spread out on a cookie sheet into one even layer. You may need to do this in two batches.

Ready To Cook?
Place cookie sheet of veggies on top rack of oven (or use broiler). Rack should be roughly two inches from the top. Cook for 15 minutes or until broccoli and cauliflower edges start to get brown and crispy. You can smell when they’re done – yum! While that’s cooking,  drizzle olive oil and heat in  a large soup pot or dutch oven, over medium flame. Add sweet onion, garlic, saffron, turmeric powder and a pinch or two of sea salt. Saute until onions are translucent.

Once garlic and sweet onion are softened, add couscous to the pot and stir consistently. This will toast the couscous and will keep it from becoming mushy. Toast for 2-3 minutes… couscous will start to turn a slight color. Add veggie broth and water. Bring to a boil. Add another pinch of salt and pepper.

While that is boiling, drizzle a tiny amount of olive oil on a saute pan. Once hot, toss in mustard seeds and cumin seeds. They will sputter and splatter so be careful. This only takes a minute – so don’t burn them! You’ll suddenly smell the aromatic seeds and they are ready to throw in the pot of couscous. Reduce pot to simmer. Add roasted veggies, almonds, green onion, chickpeas, tomatoes and red pepper flakes. Stir until well mixed. Remove from heat when all liquid is absorbed. Add salt and pepper to taste.

Serve warm or cold!

The Perfect Bite
If you’ve been reading this blog for awhile, you know I’m about to tell you to stack your fork with a little bit of everything! However, there are so many ingredients in this – that might be impossible. So, take a few bites… you’ll be amazed how each bite will taste like a different dish! I love getting a taste of the earthy mustard or cumin seeds… then heat from pepper flakes, or smoky from the roasted vegetables. You’ll never get bored, bit after bite.

The Perfect Pairing
There are so many flavors happening here you want an uncomplicated wine. Try Cline Cellers 2010 Viognier. Cline’s Viognier offers rich and distinctive aromas of peaches, apricots, orange blossoms and honeysuckle which will compliment the smoky, earthiness of the spices in this dish.

The Perfect Health
I’ve heard so many people say that couscous is a grain. But, um, no. It is pasta. Believe it or not, it’s made from semolina. Often hand rolled and sprinkled with wheat flour to keep separated. Israeli couscous is toasted, rather than dried, which gives it a nutter flavor.

So is couscous healthy? Not necessarily. But it is a healthier option than most pastas. Especially since it’s generally paired with vegetables and not cheese. But it is a little “carby”. Read more HERE about the health pros and cons of our beloved couscous.

Orzo with Vegan Feta, Tomato and Haricot Verts


A friend of mine made me something similar to this dish a few years ago and I have continually thought about it over time – which means it must be pretty darn good! This is my version of it – I think I got pretty close.

If you are on a “no pasta” diet (which is just unthinkable in my book) you can substitute the orzo with couscous. But don’t get me started on the fact that couscous really is pasta – cuz… it is. It’s basically semolina rolled into tiny dry pellets. But people keep calling it a grain. Okay, now you got me started. Anyway,  try Israeli couscous for something a little heartier, if you must substitute.

Ingredients
1 lb haricot verts (thin French green beans – fresh)
2 cups orzo
1 medium sweet onion
4 garlic cloves – minced
4 medium vine-ripened tomatoes (I used red and yellow – but red is fine)
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped flat leaf parsley leaves
2 cups crumbled Vegan feta
Salt and pepper to taste

Preparation
Get your mise en place ready. Fill a 4 quart pot with salted water for both the orzo and the green beans.

Finely chop onion and mince garlic. Quarter and seed tomatoes. Chop into 1 inch pieces. Trim the ends of the beans and cut in half. You can leave them whole or cut them smaller – it’s all preference here.

Have a bowl of ice and cold water standing by for the blanching of the green beans.

Ready To Cook?
In a large skillet saute onion and garlic in olive oil over medium heat, until translucent. Add tomatoes and cook, stirring continually until softened – about 2 minutes. Remove skillet from heat.

In the boiling salted water blanch beans for 1 minute. With a slotted spoon or spider transfer beans to the ice water so they will stop cooking. This process will keep your beans bright green and they will retain a crunch. If you put them in the dish raw – they will be a rather bitter – but blanching brings out their sweetness. Drain beans well and pat dry.

Add beans to the tomato mixture and return water in the pot to a boil. Boil orzo until al dente (it will continue cooking when added to mixture – so you don’t want to overcook it in the boiling process). Drain orzo and add to mixture. Add the white wine vinegar, parsley, feta and salt and pepper to taste. BE SURE TO TASTE! The feta is pretty salty – so don’t over do it. Toss to combine well.

This is great warm or cold!

The Perfect Bite
Here’s where I love to stack my fork to get a good complex flavor bite. Be sure to get some orzo, tomato, a haricot vert and feta together on your fork or in your spoon. Sweet, salty, creamy and crunchy! It’s truely a perfect bite…

The Perfect Pairing
And try pairing it with a sweet yet oak-y Chardonnay like Fat Bastard. (sorry mom, but it’s French!) Smooth in the mouth with light aromas and a long, toasty finish. It’s  a perfect pairing with a creamy pasta dressed in olive oil and tangy feta.