Recipes 09.13.18

Seasons by the Sea: Winning the Lunchbox Battle

Here are two variations on homemade hummus. Use them for snack time or sandwich spreads.

 

Edamame Hummus

2 cups steamed edamame beans

3 Tbsp. tahini (or substitute a few drops of toasted sesame oil)

3 Tbsp. fresh lemon juice

1 clove garlic, minced

2 Tbsp. olive oil

1/4 tsp. cumin

Salt to taste

Water to thin, as needed

 

Puree everything in food processor. Taste for seasoning. Serve with cut up vegetables and homemade pita chips (recipe below).

 

Pea and Chickpea Hummus

1 1/2 cups thawed green peas

1 cup canned chickpeas, drained

1/2 cup parsley

1/2 cup mint

2 cloves garlic, minced

2 Tbsp. olive oil

2 Tbsp. lemon juice

1/4 cup tahini

Salt to taste

 

Puree all ingredients together until smooth. Add up to a quarter cup of water to get desired texture.

 

Homemade Pita Chips

2-3 whole wheat pitas, cut into small triangles

3-4 Tbsp. olive oil

1 tsp. dried thyme

1/2 cup grated Parmesan cheese, optional

 

Preheat oven to 350. Lay pita slices in one layer on cookie sheet. Brush with olive oil, and sprinkle with thyme and Parmesan. Bake until golden and crisp, about 10 to 15 minutes. Cool and serve.

 

Healthier Mexican Seven Layer Dip

1 15-oz. can refried beans (check the labels, don’t get the kind that has lard, etc. in it)

2 avocados, mashed with lemon juice

8 oz. full-fat plain yogurt mixed with taco seasoning, or just add 1/2 tsp. cumin, 1/2 tsp. paprika, a little garlic or onion, and a pinch of salt

1 cup mild salsa or pico de gallo

1/2 to 1 cup shredded Monterey jack and cheddar cheese combined

 

You can prepare this two ways. One, just heat up the beans and layer them in shallow ovenproof dish, then layer the rest of ingredients in order and broil to melt the cheese. Two, layer all the ingredients in order and bake in preheated oven (350 degrees) for about 15 to 20 minutes.

Serve with tortilla chips and cut up vegetables.

 

Peanut Butter Banana V’Ice Cream

This recipe is from Jessica Seinfeld’s “Food Swings.” Frozen bananas are a revelation!

Serves two to four.

 

4 very ripe bananas, cut into thin rounds, frozen on a sheet tray (for at least two hours or overnight)

1/4 cup peanut butter

1 Tbsp. coconut oil

1/2 tsp. ground cinnamon

1/4 tsp. grated nutmeg

Pinch of kosher salt

 

Place frozen bananas, peanut butter, coconut oil, and the rest in food processor or blender and let sit for two minutes. Then puree until creamy and smooth. For soft serve consistency, serve right away. For firmer texture, freeze in a container for one hour.