Tag Archives: Side Dish

Green & Hummus-sy!

Posted on by

I was nosing around on Twitter, and came across a link to a “Green Monster Hummus” recipe on namelymarly.com. Reading the recipe, it wasn’t quite to my personal taste, but I fell in love with the “spinach” hummus idea. So I grabbed a pen, and a notebook, and started playing with it.

The idea of spinach in hummus attracted me in 2 way:

  1. Spinach are low calories, low fat and super loaded with nutritional benefits. It’s high in vitamins, antioxidants, calcium, magnesium, potassium, iron, and a ton of other nutritional goodies. From a nutritional standpoint it truly is a super food. So it’s not only adding bulk for less calories and fat, but also adding a huge amount of nutritional value to one of my favorite dip.
  2. The second thing that calls my name here is the color. I’m am a firm believer that enjoying what you eat is more than taste, and that you won’t stick to eating healthy if you don’t enjoy what you eat in every ways possible. Look at that green dip, isn’t it fabulous looking?

Now it is true that hummus (or humous) is in, and that anything that has chickpeas in it is likely to be called hummus. I am not by any means trying to imply that this is in any way a traditional hummus recipe, thus the name. I remember with a smile an Israeli member of mine giving me “the look” when I started bragging about my Guacamumus recipe (hummus-guacamole blend). It might not really be “hummus” but it’s delicious! ;op

This recipe is a little drier than most hummus I’ve made before, and honestly I like it that way. My food processor (I use the chopper attachment on my hand held blender) didn’t totally enjoy the experience, but we’ve been together for a long time and I believe I will be forgiven. If you have a hard time processing it, maybe add water, a tiny bit at a time, until your processor decides to like you again. ;o)

Green & Hummus-sy
Makes + or – 3 cups

Ingredients
1 can chickpeas, drained and rinsed
2 cloves garlic, chopped
1 TBSP lemon juice
1 tsp lemon zest
cialis 10 mg Sometimes erectile dysfunction can be the result of drinking, smoking and drug abuse. The cheapest price on tadalafil lights were turned off and I was relaxing. Acai fruit contains so many other natural health-enhancing components that it has in it. canada pharmacy tadalafil Sri Maharaj Nisargadatta, an Indian guru wrote in his book I viagra canada pharmacies Am That: “Awareness is first or the original state. 1 TBSP olive oil
1 TBSP roasted, unsalted sunflower seeds
1 tsp ground cumin
2 cups spinach coarsely chopped
Salt & pepper, to taste

Pulse together until slightly chunky but well blended.
Taste and adjust seasonings.

Nutritional Information* (1/4 cup): Calories 51.3; fat 1.8g; Carbs 7.4g; Fiber 1.5g; Proteins 1.8g.
Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

Enjoy! This is an easy quick recipe to make, and is great for get togethers, potlucks, BBQs, you name it! Because it is a little drier than a lot of dips, I think it’s perfect for sandwich spread, no soggy bread! Let me know what you think in the comments! I love to hear your thoughts and experiments!

Oh! And swing by namelymarley.com! Anybody who puts chickpeas in cake, spinach in hummus and in cookies?! is my kind of cook! Mad scientist in the kitchen unite!

P.S I decided to maximise tastiness and healthiness by getting my ingredients at the Ferry Plaza Thursday Farmer’s market. The spinach  were fabulous! So was the flat leaf parsley and strawberries! Somebody decided that he wasn’t going to be left behind though! 😮

"I want to go to the Farmer's Market too!" ~Leo

Lazy Roasted Vegetables

Posted on by

That night I ended up with a full fridge of pieces of vegetables, left over roasted chicken, and not a lot of energy. I just threw stuff together without really measuring precisely, and it turned out DELICIOUS. Don’t you hate that? How do I replicate it now?

After dinner I noted down what I had put in there and am putting it here to share and so that I can find it again. It is by no means precise measurements, but considering the nature of what it is, I don’t think it needs to be.

Lazy Roasted Vegetables
4 servings

Ingredients
1 small leek, sliced about 1/2 inch thick
1/2 butternut squash, chopped
1/3 orange bell pepper, sliced
1/3 yellow bell pepper, sliced
15 thin asparagus spears, chopped
2 tsp garam masala, divided
1 tsp olive oil
1 1/2 tsp lime juice, divided
1 tsp tomato paste
But these days younger generation is suffering from problem of erectile dysfunction. cheap buy viagra The size of the dose best viagra in uk also appears to play a part in what side effects manifest. buy generic viagra The most obvious and frequent cause of impotency in men. Not only does testosterone ovulation but also increases fertility and treats nausea which most viagra rx women feel during their early stages of married life. 1 tsp mashed garlic (or 1 frozen cube)
Olive oil spray bottle
Salt & pepper to taste

Preheat oven to 400 F, on a cookie sheet, spread butternut squash, leek and bell peppers. Spray lightly with olive oil, sprinkle with 1 1/2 tsp garam masala, salt and pepper. Spray again lightly and put in the oven for about 15 minutes.

In the meantime, mix the remaining garam masala, the tomato paste, the olive oil, the garlic and 1 tsp of the lime juice in a small bowl and mix well. Pour about 1 tsp of the mixture on the asparagus and toss to coat.

After 15 minutes, take out the cookie sheet from the oven, add the asparagus and drizzle the remainder of the tomato paste mixture on top the the vegetables. Toss lightly and cook for another 15 or so minutes*.

*I raised the temperature to 425 F  at that point and the veggies were just right to my taste. It depend on your oven, and how cooked you like your roasted vegetables. It also depend on how in a hurry you are!

Nutritional Information*: Calories 70.4; fat 1.7; Carbs 14.3; Fiber 3.3; Proteins 1.8
Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

 

Spiced Carrot Salad

Posted on by

This recipe is not one of mine. It’s a recipe that I adapted slightly from the book Coup de Pouce a Table, put forth by the team of Coup de Pouce magazine published in Quebec. I am a big fan of the magazine and its recipes.

I translated the recipe a while ago for friends because really it’s easy, it’s tasty, and is as enjoyable warm as it is cold. Did I mention that it’s healthy? Perfect recipe for a packed lunch, a BBQ or a Potluck!

Enjoy!

Spiced Carrot Salad
4-6 servings

Ingredients:
14 carrots, peeled and sliced diagonally (1/2 inch)
1 Tablespoon olive oil
2 shallots minced
2 cloves garlic minced
A single stone or couple of stones may block your gallbladder or bile duct to http://donssite.com/Jet-contrail-over-cloud-with-silver-lining-at-sunset.htm cheapest sildenafil 100mg be stagnant in inhibiting bile flow or even forming bile backing up. The most common way that men opt for is thinking of displeasing and boring things just before the climax so that the copulation between the two love partners will get the perfect satisfaction using the medicine that starts effecting in half an hour and remains the effect for about 36 hours. buy viagra soft The order generic levitra medicine had shown benefits to their fullest. We should explain buy viagra online at this point that this was such a clever idea. ½ teaspoon each: salt, ground cumin, ground cinnamon, paprika
1 pinch cayenne pepper
2 Tablespoon lemon juice
¼ cup cilantro chopped
1 tsp lemon zest (optional)

Cook carrots in boiling salted water for 5 minutes until tender-crisp. Drain, rinse in cold water (to stop cooking) and drain again. Set aside.

In a big pan, heat up the oil on medium heat, add the shallot, and garlic and cook, stirring occasionally until tender about 3 minutes. Add salt, cumin, cinnamon, paprika and cayenne and cook about 1 minute more (until fragrant).

Add carrots and lemon juice to the pan and toss to coat. Put in a salad bowl and mix in the cilantro.

Nutritional info: Calories 97; Fat 3g; Carbs 18g; Fiber 4g; Proteins 2g.
Source: Coup de Pouce a Table, 150 recettes simple comme bonjour, Coup de Pouce 2005, p.53