Roasted Red Pepper Hummus
Makes About 8 Servings (1/2 cup each)
Ingredients:
Tahini (Sesame Paste), 3/8 cup
Lemon Juice, 1/2 cup
Canola or Vegetable Oil, 2 Tbsp
Salt, 1 tsp
Ground Cumin, 1 tsp
Garlic Powder, 1/4 tsp
Chickpeas, two 15oz cans, drained
Roasted Red Peppers, 12oz jar
Directions:
[1] Combine lemon juice & tahini in food processor. Process for 1 minute, scrape down the sides, then process for 30 seconds more.
[2] Add oil, garlic powder, cumin & salt. Process for 30 seconds, scrape down the sides, then process for 30 seconds more.
[3] Add half the chickpeas and half the red peppers, then process for 1 minute. Scrape down the sides, add the rest of the chickpeas and red peppers, and process for 1-2 minutes until thick and smooth.
[4] If the hummus is too thick, add 2-3 Tbsp of either the liquid from the red peppers (my preference), the chickpeas, or just plain water, and process until it reaches the desired consistency.
[5] Grab some veggies or healthy chips, and get dippin! :)
Nutrition Info (per 1/2 cup serving): 215 calories, 11.1g fat (1.4g saturated), 21g carbs (6.9g fiber, 1g sugar), 9.1g protein ... Cost Per Serving (at my store, anyway): $1.18
Enjoy, and until next time... rock on!
--Jay :)
Friday, August 15, 2014
Recipe: Mexican Quinoa Bake
Mexican Quinoa Bake
Makes 6 servings
Ingredients:
Quinoa, 1 cup
Canola or Olive Oil, 4 tsp
Chicken or Vegetable Broth, 2 cups
Green Bell Pepper (1/2 pepper, chopped)
Zucchini (1 cup, cubed)
Black Beans, 15 oz can, drained & rinsed
Diced Tomatoes 28 oz can, drained
Frozen Corn, 1 cup
Dried Minced Onion, 1 Tbsp
Garlic Powder, 1/2 tsp
Ground Cumin, 1/2 tsp
Dried Oregano, 1 tsp
Chili Powder, 1 tsp
Lime Juice (1/2 lime, squeezed)
Salt, to taste
Shredded Cheese, 1 cup
Directions:
[1] Preheat oven to 375 degrees.
[2] Place quinoa in a fine mesh strainer and rinse with cool water for about 2 minutes. In a medium saucepan, heat 2 tsp oil over medium-high heat. Add quinoa and cook, stirring, for about 1 minute. The quinoa should begin to dry out and pop a bit. Add chicken or vegetable broth, stir and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
[3] Meanwhile, in a medium skillet, heat 2 tsp oil over medium heat. Add bell pepper and cook, stirring occasionally until soft, about 7 minutes. Add zucchini and cook 3 more minutes.
[4] In a large mixing bowl, combine cooked quinoa, bell pepper/zucchini mixture, beans, tomatoes, corn, onion, garlic powder, cumin, oregano, chili powder, lime juice, and salt to taste (about 1 tsp). Mix thoroughly and and transfer to 13x9 baking dish that has been prepared with cooking spray.
[5] Bake 30 minutes, top with cheese, and bake/broil 10 minutes more until melted and just beginning to brown.
Nutrition Info (per serving): 318 calories, 8.1g fat (4g saturated), 45.8g carbs (6.8g fiber, 7.5g sugar), 16g protein ... Cost Per Serving (at my store, anyway): $1.25
Original Recipe "Crispy Quinoa Bake" from Lindsay Moe at The Live-In Kitchen Blog:
http://www.theliveinkitchen.com/2012/12/11/crispy-quinoa-bake/
Enjoy, and until next time... rock on!
--Jay :)
Makes 6 servings
Ingredients:
Quinoa, 1 cup
Canola or Olive Oil, 4 tsp
Chicken or Vegetable Broth, 2 cups
Green Bell Pepper (1/2 pepper, chopped)
Zucchini (1 cup, cubed)
Black Beans, 15 oz can, drained & rinsed
Diced Tomatoes 28 oz can, drained
Frozen Corn, 1 cup
Dried Minced Onion, 1 Tbsp
Garlic Powder, 1/2 tsp
Ground Cumin, 1/2 tsp
Dried Oregano, 1 tsp
Chili Powder, 1 tsp
Lime Juice (1/2 lime, squeezed)
Salt, to taste
Shredded Cheese, 1 cup
Directions:
[1] Preheat oven to 375 degrees.
[2] Place quinoa in a fine mesh strainer and rinse with cool water for about 2 minutes. In a medium saucepan, heat 2 tsp oil over medium-high heat. Add quinoa and cook, stirring, for about 1 minute. The quinoa should begin to dry out and pop a bit. Add chicken or vegetable broth, stir and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
[3] Meanwhile, in a medium skillet, heat 2 tsp oil over medium heat. Add bell pepper and cook, stirring occasionally until soft, about 7 minutes. Add zucchini and cook 3 more minutes.
[4] In a large mixing bowl, combine cooked quinoa, bell pepper/zucchini mixture, beans, tomatoes, corn, onion, garlic powder, cumin, oregano, chili powder, lime juice, and salt to taste (about 1 tsp). Mix thoroughly and and transfer to 13x9 baking dish that has been prepared with cooking spray.
[5] Bake 30 minutes, top with cheese, and bake/broil 10 minutes more until melted and just beginning to brown.
Nutrition Info (per serving): 318 calories, 8.1g fat (4g saturated), 45.8g carbs (6.8g fiber, 7.5g sugar), 16g protein ... Cost Per Serving (at my store, anyway): $1.25
Original Recipe "Crispy Quinoa Bake" from Lindsay Moe at The Live-In Kitchen Blog:
http://www.theliveinkitchen.com/2012/12/11/crispy-quinoa-bake/
Enjoy, and until next time... rock on!
--Jay :)
Foodie Friday: Mexican Quinoa Bake
It's Foodie Friday time again! We're delving into the mysterious grain that calls itself "quinoa" with this easy casserole filled with Mexican flavors!
Sunday, August 10, 2014
Diaita Vlog #3 - Where We Been? - Healthy Lifestyle Vlog
It's a Diaita vlog for our Foodie Friday series, explaining why there haven't been any Foodie Friday episodes for two weeks! What?! :)
Subscribe to:
Posts (Atom)