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Entries in Hummus (5)

Wednesday
Aug282013

Meal Planning #3

I am doing weekly meal plans in our house and am serving up a lot of tasty dishes each night, however I can't seem to get my act together to do a downloadable grocery list and recipe sheet each week for you guys. In an effort to still share the recipes I'm making, I am just going to do a modified version - complete with (at minimum) a link to the recipes I use to base the meals off, and if it's a good week, you'll get the modified version typed out on here.

On another note - while planning meals may take a bit of extra time up front - it without a doubt makes the week easier and greatly reduces the cost of our grocery bill. I mix and match recipes that require a lot of new ingredients with those that require minimal, cheap ingredients or only require things I have stockpiled in the house. I try and do 1 fish dish, 2 meat, 2 vegetarian, and 1 salad or pasta. As I've said before, the 7th night is reserved for leftovers or eating out. This system seems to work well and provides us with a wide range of meals. I find if I spend 30-45 minutes selecting recipes and putting together a grocery list, I can do my shopping in 45 minutes too - which, as I have quickly learned, is crucial when toting around a 2.5 month old.

Without further ado, Meal Planning #3:

1. Mayoless Pasta Salad from Skinnytaste.com

2. Zucchini Lasagna from Skinntyaste.com

(Make sure you let the zucchini sit with salt on it for at least 30 minutes to remove the moisture. Otherwise your lasagna comes out very watery!)

3. Orzo with Feta, Basil & Shrimp from William Sonoma

4. Herb Grilled Chicken from Fine Cooking & baked sweet potato on the side

(Using a fork, puncture sweet potato with holes. Place sweet potato in microwave in 2 minute intervals, rotating at each point. It should take 4-6 minutes for a single sweet potato to cook.)

5. Simple salad with Creamy Hummus Dressing from Simple Food Healthy Life

(My very basic salad consists of red leaf lettuce, diced tomatos, onions, and peppers, and a bit of cheese.)

Monday
Jan302012

Panko Baked Zucchini Fries

Baba's Mediterranean Kitchen, a small restaurant in Baltimore, quickly became one of my favorite joints to dine at. Baba's sits on Fort Ave, a street mixed with business and residential spaces, almost indistinguishable from the homes that are to either side of it. Inside, the restaurant holds no more than 20 people with small tables and a counter bar. The menu is extensive for such a small place and absolutely fabulous. While I could continue to review this restaurant, I'll save that for another post. One of the featured items at Baba's are their zucchini fries. Priced at only $4, popping in for a plateful of these fries was far too easy to do. Unfortunately, we moved away and I have yet to find a restaurant in Connecticut that makes zucchini fries which make my mouth water like Baba's do. The other night, I decided to take things into my own hands and whip up a healthier version of this mediterranean snack. A slight zest, some cumin and cayenne pepper, these zucchini fries are the perfect snack for adults and kids alike. Served with my 5-minute hummus on the side, you'll be reaching for zucchini every time you walk through the grocery.

Panko Baked Zucchini Fries

Servings: 20 "fries," enough for 2-3 people

  • 1 large zucchini
  • 1 cup whole wheat flour
  • 1 cup panko crumbs
  • 2 tsp cayenne pepper
  • 1 tbsp cumin
  • 2 eggs
  • 1 tbsp lime juice
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil and grease with non-stick spray.
  3. Cut zucchini into "fries." Here is a GREAT step-by-step tutorial on cutting a zucchini (and another recipe for zucchini fries if you don't like mine!)
  4. Mix flour, panko, cayenne and cumin into a small bowl.
  5. Whisk egg and lime juice in a separate bowl.
  6. Dp each zucchini fry into the egg/lime juice mixture, roll it in the panko mixtures and place on the baking sheet. Repeat with all fries.
  7. Bake for 6-8 minutes and then flip the fries. Bake for another 6-8 minutes. Serve hot with my 5-minute hummus on the side.
Tuesday
Dec202011

Simple Lebanese Fatteh Casserole

One of my most favorite dishes is Lebanese Fatteh casserole. I get it from Lebanese Taverna almost every time I go there. Fatteh is a Lebanese dish, consisting of spinach, yogurt, chickpeas and pita. I have always eaten it with pomegranate seeds as well. A spontaneous craving for this dish came upon me the other night but I was missing a lot of key ingredients: pita, pomegranates, etc., so I simply made up my own and it was tasty and quick to make. I used frozen spinach, chunky hummus that I made, and substituted pomegranates with craisins. It is the perfect dish when you don't know what else to make and are in the mood for something hearty but fresh. I used frozen spinach so I was able to make a single serving of it with extra hummus leftover.

Simple Lebanese Fatteh Casserole

  • 1/2 cup hummus, using this recipe
  • 2 cups fresh or frozen spinach
  • 1 tbsp minced onion
  • 1 tsp garlic powder
  • Dash salt and pepper
  • 2-3 tbsp Chobani greek yogurt, 0% or 2%
  • Handful of craisins
  1. Make hummus using this 5-Minute Hummus recipe. I didnt process my hummus all the way, leaving it a bit chunky. Set aside 1/2 cup for dinner and store the rest in tupperware.
  2. Follow instructions for making frozen spinach - either sautee it or microwave it depending on your personal preference. Stir in minced onion, garlic powder, salt and pepper. If using fresh spainach, sautee in 2 tbsp olive oil for 5-10 minutes, or until the spinach has wilted.
  3. Layer spinach, yogurt, hummus, and craisins in a bowl.
  4. Eat immediately.
Tuesday
Mar222011

Creamy Hummus Salad Dressing

Salads are a regular meal for me. As a result, I am always trying to find new salad dressings to make. I stumbled across this gem of a dressing the other day. This is a creamy dressing except it doesn't have mayo, sour cream, cheese, or other ingredients that would make it entirely unhealthy. I used the 5-Minute Hummus recipe as my base and then added just a few ingredients to it.

 


Creamy Hummus Salad Dressing

Serving Size: 1/2 cup dressing

Servings: 4 servings (2 tbsp)


  • 1/4 cup 5-Minute Hummus

  • 2 tbsp lemon juice (roughly 1 small lemon)

  • 1 tsp extra virgin olive oil

  • 1 tbsp water

  • 1 tsp black pepper

  • 1.5 tsp paprika

 


  1. Whisk all ingredients together until smooth. Toss with fresh vegetables and serve.

Tuesday
Mar222011

5-Minute Hummus

Here is a great recipe for quick and easy hummus. You can't really mess up hummus so play around with it to get the texture/consistency and flavor you enjoy.

Word to the Wise: You can change the consistency  by simply adding more of the garbanzo bean liquid. You can also change the flavor by altering the amount of garlic and lemon juice you add.

 


5-Minute Hummus

Serving Size: 1.5 cups

Servings: 8 (3 tbsp per serving)

Nutrition Per Serving: 105.2 calories; 4.4g fat; 317.6mg sodium; 3.3g protein



  • 1 15-oz can chickpeas, drained and liquid reserved

  • 3 tbsp of chickpea liquid

  • 3 cloves garlic, minced

  • 1 tbsp tahini

  • 1.5 tbsp olive oil

  • 3-4 tbsp lemon juice

  • 1 tsp ground cumin

  • 1/2 tsp paprika

  • 1/2 tsp salt

  • 1/2 tsp black pepper

 



  1. Combine all ingredients in a food processor.

  2. Let pulse until all ingredients are combined and smooth.

  3. Add additional chickpea liquid if hummus is too dry.

  4. Refrigerate - It tastes best if it has sat overnight.