Sunday, July 11, 2010

Southwestern Food Frenzy!

Wow, am I allowed two posts in one day?! He he. I just made some good looking stuff, and wanted to share!

I was feeling sort of snacky, and was looking around for something healthy-ish, but nothing was jumping out at me. What's filling and healthy, that's made with ingredients all ready in my cupboards? Hummus! I pulled out everything i needed and got out the trusty old Cuisinart.

Late last year B and I roasted a bunch of bell peppers, peeled them, sliced them, and packaged them in ziploc bags for freezing. This was such a great thing to do, we've been using them ever since!

Because I knew we had these roasted peppers i decided to make it a roasted red pepper hummus. It is not a very strict recipe, it's more of a guieline (like the pirate's code!), really it's just putting everything in, blending, and adding until it's the consistency you prefer.
I used:
1 can chick peas, tahini (only about 1Tbsp as it's strong), lemon juice, garlic, olive oil, cumin, and roasted red peppers (these can be purchased at you grocery store if you don't want to make your own).

Toss the chick peas, garlic, red peppers, about 1tsp cumin, and 2Tbsp lemon juice into your Cuisinart and blend. As it's spinning slowly add your olive oil until it doesn't look so dry and chunky. Stop and taste it, adding more lemon juice, cumin or olive oil as you see fit.
Store in an airtight container in the fridge. Use it on crackers or bread, as a spread for wraps and sandwiches, as a dip for veggies, or in whatever way your taste buds tell you to! You can make a plain version by omitting the roasted red peppers. Make up your own flavor combos for never ending hummus possibilities!

Dinner for tonight is not going to be what we thought, those elusive crabs avoided our trap, so it's chicken for us! B is BBQing some drumsticks, so i had to come up with something to go with it.

Keeping in mind the BBQ theme i decided on a black bean and corn quinoa salad, as inspired by a fellow blogger's recipe for black bean and corn salsa.

I used:
1 can black beans, about 1 cup frozen corn, 1 diced tomato, cilantro, green onions, cumin, olive oil, lime juice, cooked quinoa, and some more or our roasted red peppers.

I started out by cooking the quinoa (2 cups boiling water, add 1 cup quinoa, simmer until liquid is gone.). While it was cooking i got the rest of the ingredients together. In a large bowl i put the beans, corn, tomato, cilantro, green onion, cumin, lime juice, and peppers.
When the quinoa was done cooking I added that, tasted and re-seasoned it, then added s&p and a little olive oil and tried it again. Keep tasting and seasoning as needed. Stir well, cover, and chill until ready to serve.

I wanted to grill some asparagus to go with all this, but when i pulled it out of the fridge it was a little slimy, with lots of woody-ness at the ends. By the time i had it all cleaned up there wasn't much left of the asparagus. So i went diving in the veg drawer again and came up with some zucchini. I chopped up both and tossed them with olive oil, s&p, garlic powder, and some lemon pepper. They will go into the grill basket, and hopefully they'll be good!

All this dinner discussion has my tummy grumbling! Time to eat!

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