Roasted Red Pepper Hummus

When I first discovered Roasted Red Pepper Hummus it was a quick favorite!
I would go to our favorite grocer in Iowa, and splurge.  It was the most expensive hummus on the display.  I wish I would have known then how easy it was to make.  I would drop close to $4 for a tiny little tub of it. No more sister!

 Here's what you need:
2 cans Garbanzo Beans
2 Roasted Red Peppers
*or several little tri-colored peppers roasted
Olive Oil
Juice of 1or 2 lemons (or to taste)
Sea Salt
Black Pepper
Food Processor

 In the food processor, place your rinsed garbanzo beans with the juice of the lemon and about a fourth of a cup of olive oil.

 Add sea salt and the roasted peppers with the skins removed!
*to roast peppers, just place them on a cookie sheet in the oven at 400-425 and watch closely.  They will roast up within about 10-20 minutes depending on their size.  If you are a lucky girl with a gas range, you can totally do them stove top by holding them over the open flame with some tongs.  Some people do them on the grill.

 Next pulse until you have the consistency you want.

Taste it, see what you think.  Mine needed a bit more olive oil.  I added my pepper to taste here.
Pulse again.
Taste it once more to make sure you are loving all the flavors. Add whatever else is needed - more lemon juice, more olive oil, - maybe nothing!
Serve with fresh veggies for a delicious snack or appetizer.  Also great on Pita Chips!

The Sweet Potato 3 Ways

  

 

 The Sweet Potato is so versatile and so full of amazing nutrients.  Click the link to see why you should fall in love with this awesome root.

When I am preparing mine I always give the skin a good scrubbing.  When you eat the potatoe with the skin on, it gives you 4 times the amount of Beta Carotene!

I always wrap mine in foil and line my tray for easy clean up. 

 I just wrap up the foil and the clean up is nothing!

 Everyone in my house takes their Sweet Potato a little different.
My Boy's all prefer a little crunch - this is why there are chips with this  - you could make the most beautiful meal and one of the guys are going to say - "Got any Chips?"  Im okay with this now, but as a newly wed - not so much.

The little guys like their Sweet Potatoes with the traditional cinnamon, brown sugar and butter topping.  This is more of a dessert to me, but knowing all the great nutrients they are getting in their spud I let that go too!

 My girl prefers her with a Balsamic Honey Vinaigrette. It is so easy to make because I use a Good Season's Salad Dressing mix as my base.  I swap the regular vinegar the pkg calls for and use Balsamic.  Then I add Honey to sweeten the pot a little bit.  It is so delicious, I love it this way as well. 

Today I tried something new that I seen in Whole Living magazine.  I was surprised at how much I really enjoyed it.
On a Baked Sweet Potato squeeze several Orange wedges. Then top with some chopped pecans!  This has a very bright flavor.  I so enjoyed it and just had to share!  Any time there is a new idea for a way to Top a Sweet Potato I am ready to hear it.  They are so easy for this home-school momma to prepare for lunch they are a staple in our house! 

WHITE BEAN AND KALE SOUP

submitted by Stephanie Doll

1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar

1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often

2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.

3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.

serves 6

GRILLED SESAME-TOFU SKEWERS WITH GINGER PEANUT SAUCE

submitted by Stephanie Doll

1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar

1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally

2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.

3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce

Serves 8

CURRIED APPLE-POTATO SOUP

submitted by Stephanie Doll

2 large russet potatoes
3 large medium-tart apples (gala or braeburn, cored but NOT peeled)
2 Tbs olive oil
1 Tbs curry powder
2 tsp onion powder

1. preheat oven to 350. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30-45 minutes more, or until both apples and potatoes are very soft. Cool 10-15 minutes, or until easy to handle. Scoop flesh from potatoes and apples and mash with hand masher in bowl

2. heat oil in saucepan over medium heat. Add curry and onion powders and cook 30 seconds or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.

MEXICAN RICE

submitted by Stephanie Doll

1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste

1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

serves 4

CHICKPEA TACOS

submitted by Stephanie Doll

1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)

1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper

2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash

3. Build your own taco

serves 4 people

Roasted Veggies

Submitted by Dara Singleton

For a quick Daniel Diet side item we often just slice up various veggies, and roast them in the oven with a little olive oil, fresh cracked black pepper, and kosher salt!
I have done this with Potatoes and Onions and a bit of Emeril's Southwest Essence in place of the salt and pepper. Its Delicious, Healthy, and best of all EASY!!!

Grilled Asparagus with Balsamic Vinegar

Submitted by Dara Singleton
taught by cooking class at Harvard

1 pound thin Asparagus spears
1 tsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Cooking spray
1 T balsamic vinegar

1. Prepare grill.
2. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, toss well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl drizzle with vinegar. Serve immediately. Yield 4 servings.

Cucumbers & Onions

submitted by Dara Singleton - Grandma Branham's Recipe

1 cup water
1 cup vinegar
1 t. celery seed
2 T sugar
salt
Onions & Cucumbers

THINLY slice the onions and cucumbers and place in a refrigerator dish cover with the vinegar mixture and enjoy after being chilled!

Spaghetti Salad

Submitted by Dara Singleton

(from Landmark Tabernacle, Tulsa, OK)

1 12 oz pkg spaghetti
1/2 cup chopped bell pepper
1/2 cup green onions
1/2 cup chopped tomatoes
1/2 cup chopped radishes
1/2 jar salad supreme (found in the spice section)
1/2 bottle Italian Dressing

Cook spaghetti according to directions on pkg. Drain and rinse in cold water. Add remaining ingredients and mix well. Cool in refrigerator.


This is a delicious recipe - the Salad Supreme makes this, it is a special seasoning that is a McCormick brand spice.

Slaw Salad

Submitted by Dara Singleton

1 and 3/4 pkg slaw
1 cup sunflower seeds
8-12 green onions - chopped
2-3 pkgs of ramen noodles (uncooked)
slivered almonds

Dressing:
4 T sugar
1 t salt
3/4 cup olive oil (or salad oil of your choice)
4 T rice vinegar

Combine:
Slaw, sunflower seeds, green onions, in a large bowl.
Crush the Ramen Noodles into bite sized pieces and discard the flavor packets.
In an extra tablespoon or so of olive oil saute the slivered almonds until just golden brown.
Combine all the ingredients together, then pour on the dressing just before serving and toss together!
DELICIOUS!

Black Bean & Brown Rice Stuffed Peppers

Ingredients:

1 qt 100% Vegetable Juice

2 cups cooked black beans/drained

1 cup cooked brown rice (I use a whole grain blend)

1 can sweet corn/drained

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped) 

 2-3 large bell peppers (cut in half lengthwise and deseeded)  

(I use yellow, orange & red peppers)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

Garden Salsa

submitted by Amy Rodgers Ailabouni

Ingredients:

• 6 medium tomatoes, finely chopped
• 2 tomatillos, finely chopped
  
• 3/4 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced green onions
• 6 garlic cloves, minced
• 2 teaspoons cider vinegar
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 to 2 teaspoons minced jalapeno pepper
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• Tortilla chips

Directions:

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

White Bean Dip

Submitted by Dara Singleton
(this is a Giada De Laurentiis Recipe)

1 15 ounce can cannellini beans, drained and rinsed
2 cloves of garlic
2 T fresh lemon juice
1/3 cup olive oil
1/4 cup loose leaf parsley leaves
Salt

Place all of the ingredients in a food processor. Pulse until the mixture is coarsely chopped- season with salt and pepper, to taste!

Serve with Pita chips!