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!).
Who doesn’t love grilled cheese and tomato soup on a cold wintery day? If you don’t, we probably can’t be friends. This grilled cheese is a result of LOTS of experimentation. I have a bit of a reputation because of these – and countless requests to finally get it posted. So here you go… now you can
stop bugging me make your own whenever you like!
The soup recipe comes from the one and only Pioneer Woman. I mean, she puts sherry and cream in it. She can definitely be my friend.
Ingredients for Grilled Cheese
- Any bread that can stand up to some weight. I personally love sough dough bread.
- 1 slice of TWO of your favorite cheese (2 slices total – swiss ,cheddar, gruyere, etc)
- 1 tablespoon whipped cream cheese
- 1 tablespoon grated parmesan
- 1 tablespoon butter
After all the filling holiday meals I decided to go vegetarian the week between Christmas and New Year’s. So l was looking for some creative ideas, as well as a way to clean out the freezer and unused veggies… I came up with this (Inspired by Carla Hall’s Acorn Squash Tart). It took all of five minutes to assemble and 30 minutes to bake – and I guarantee you everyone will ohh and ahh. I posted a photo on social media (because yes, I’m that girl) and my notifications blew up!
About five years ago, I began an annual tradition of making my first pot of chili of the season on Halloween night. Typically, it’s a cool evening, I can invite a few friends over and we can enjoy a pot of chili as we pass out candy to the kiddos in the neighborhood.
I started a new job a few months ago, and it turns out that they have a annual tradition of having a chili cook-off on Halloween. How perfect! UPDATE: I won Best Chili Theme with this recipe – was told I was only one point away from taking Best Overall Chili. I wasn’t able to add the fried Hatch chili rings because they got soggy in transport – that would have clinched it for sure!
I love Chinese food. Not only are they the masters of blending sweet and savory but I can make a meal out of nothing but the appetizers! I love variety and a Chinese menu gives me the opportunity to try many things. And I’m not referring to the fast food “Panda” or food court walkup. I’m talking a real sit down restaurant with a legitimate chef. 🙂
That said – my new found favorite is Honey Walnut Shrimp. It probably one of the more expensive items on the menu but you can make a pound of shrimp at home for under $15.00. I purchased tail off, peeled and deveined raw shrimp but you can save even more if you do the work yourself. Just be sure to devein them – poop tracks are No Bueno.
I love lasagna. I mean, it’s layers of cheese and pasta and assorted yummy things. How can you not like it? But this particular recipe is especially good – and was created rather “accidentally” as I just started putting things together. I had ordered some spinach and garlic noodles from Papardelle’s. I first discovered them at their booth at one of my favorite places in the U.S… Pike’s Market in Seattle, WA. And I have been ordering from their incredible selection of pastas and oils ever since. I knew I wanted to do a vegetable lasagna with the green noodle layers… and a white sauce would let you see the color of the noodles. So I mixed up a traditional bechamel with salt, pepper and nutmeg. Then I added my homemade ricotta mixed with my homemade pesto Genovese and then the magic happened. I took lots of photos of the preparation to hopefully help take the mystery out of it all! Bon apetito!