Hummus

I've had a couple of requests lately for my hummus recipe. This is my version. It is inexpensive (due to the lack of tahini) and delicious.

1 15 oz. can of garbanzo beans (drained, with the liquid reserved)
2 tsp minced fresh garlic
4 tsp extra virgin olive oil
4 tsp fresh lemon juice
salt to taste

Puree all ingredients in a food processor, adding enough reserved liquid to reach your desired consistency and texture. So easy! So delicious! I like to serve it with rice crackers and sliced, raw yams.

I have used dry beans (chick peas) and cooked them; that works wonderfully. Also, use the freshest ingredients possible; it really does make a difference to use fresh lemons and garlic. This is an opportunity to use the best oil, too. We need more good oils in our diets.

Baked Zucchini Fries

Lately, every night is zucchini night at our house. And I'll admit it Mom, I don't hate it. Zucchini quiche, quesadillas, pizza, bread, burritos, pasta; you name it, we've had it! But these were our favorite! Baked zucchini fries with Parmesan. So good!

Ingredients:

1 large zucchini

1/2 cup flour

2 tsp salt, divided

3/4 tsp black pepper, divided

3 large eggs

1 1/2 cups bread crumbs

1/2 grated Parmesan cheese

Directions:

Preheat oven to 425 degrees and line a cookie sheet with parchment paper. 

Cut off the ends of the zucchini and then cut it in half lengthwise. Scrape out the soft, seedy portion of the zucchini, then cut into thick french fries. 

In three shallow bowls or deeper plates, make three different mixtures:

1. Flour, 1 tsp salt, 1/2 tsp pepper
2. Eggs, 1/2 tsp salt, 1/4 tsp pepper
3. Bread crumbs, Parmesan, 1/2 tsp salt

Working in batches, using one hand for dry ingredients and one for wet ingredients, coat fries in flour, shaking off excess. Dip thoroughly in egg mixture, allowing excess to run off. Last, coat in the bread crumb mixture.

Arrange zucchini in a single layer on the pan, without crowding. Bake 15 minutes and then flip fries over to the other side. Bake until bread crumbs are golden and crisp, another 7-10 minutes. 

This recipe came from my friend, Mandy, over at Baking with Blondie. (You should go check out her blog, it's amazing)! She recommends eating these with warm marinara or pizza sauce. Jenny used cocktail sauce with hers, and Ellie and I used homemade ketchup. 

Bon appetit from the Tessem girls!

Chana Masala

Chick peas, aka garbonzo beans, are not my family's favorite. However, this recipe may just win them over as it received rave reviews at the dinner table last night! Thanks so much for sharing another incredible gluten-free option with me Jesse!

http://orangette.blogspot.com/2006/02/public-display-of-chickpeas.html

Bean Salad

This is a family summer favorite. I especially like to take this salad to picnics because I don't have to be concerned with mayonnaise getting too warm. It is best assembled the night before to allow the vegetables to marinate.

Dressing:
1/4 cup red wine vinegar
1/4 cups extra virgin olive oil
1/4 cup or less sugar
choice of seasonings, depending on what's ready in the garden: oregano, thyme, chives, mixed seasonings

Salad:
2 cans of sliced green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1/2 red onion, thinly sliced

Gently combine the vegetables in a large bowl. Stir together the dressing with a whisk and pour over the salad. Cover and refrigerate to allow the flavors to meld. It's always better the second day.

Green Smoothie #1

This is a delicious and easy way to get those elusive green vegetables in the diet. Children especially love this drink by some of its nicknames: dinosaur drink, lizard juice, power boost...what name can you give it? Yes, it really does taste great!

1 cup sliced strawberries

2 cups apple juice

2 handfuls raw spinach leaves and stems

1 TB ground flax seed

Put all ingredients into the blender (I favor the vitamix) and blend until smooth. Serve immediately.

This drink is also good without the ground flax seed; but it will be bubbly and full of air.

Another variation that we enjoy is to substitute blueberries for the strawberries. It will make a much darker drink, but equally delicious.

Try adding different juices, greens or fruit until you can find your perfect combination.

Ratatouille

This recipe is a requirement of late summer, when the zucchini and tomatoes are at their peak. It was first introduced to us by a dear friend, Hailey Liechty, and has since become a delicious summer tradition. This is the only reason that I plant eggplants in the garden.

1/2 cup olive oil
2 large onions, peeled and sliced
2 large garlic cloves, minced
1 medium eggplant, unpeeled and sliced
6 medium zucchini, unpeeled and sliced thick
2 bell peppers, seeded and chunked
2 tsp salt
1/2 cup minced parsley
4 carrots, peeled and sliced
4 celery stalks, sliced
10+ tomatoes, peeled and diced
1/2 tsp ground coriander
1 tsp dried thyme (I prefer fresh)
1/2 cup fresh, torn basil leaves
black pepper
sliced tomatoes (optional topping)

Heat 1/4 cup of the oil in a large fry pan over high heat. Add onions and garlic and cook, stirring, until onions are soft but not browned. Stir in eggplant, zucchini, peppers, salt, basil, and parsley; add a little more oil as needed to prevent sticking. Cover pan and cook over medium heat for about 30 minutes, stirring occasionally. With a large spatula, turn the vegetables to help preserve their shape.
Add the tomatoes and stir to blend. Add more oil if veggies are sticking. Cover and cook for 15 minutes; stir occasionally. If mixture becomes soupy, remove cover. Garnish with tomato and parsley.
That's the end of the original recipe; however, we prefer to add Hailey's "very yummy topping" and bake the mixture in the oven. Simply layer the partially cooked vegetable mixture in a large, oven-proof casserole dish and spread the following mixture over the top:
4 ounces grated Parmesan cheese
4 ounces mozzarella cheese, grated
2 large eggs
Bake in a 350* oven for about 40 minutes, or until top is bubbly and golden.

Note: I love to double or even triple this recipe and freeze some for later in the season. If you choose this option,do not add the cheese topping; just freeze the vegetable mixture and add the cheese topping when it is thawed and served at a later date.

Quinoa with Chard and Cheese

This recipe was an adaptation; I was looking for ways to incorporate quinoa. I rarely have all of the ingredients for a recipe, so I have a tendency to use what I have on hand. This time it was delicious!

I had been trying to find ways to use quinoa because it is good source of protein. I have read that it is the only complete vegetable protein. Does anyone have a good recipe for quinoa they would share?

Olive oil

1 diced yellow onion

1 tsp minced garlic

1-2 cups left-over, cooked quinoa

2 generous cups chopped Swiss chard

1/4 cup grated parmesan cheese

salt and pepper

In a large skillet, cook the onion and garlic until the onion is translucent and frangrant. Stir in the quinoa to heat it up. Add the chard next and cook over medium heat until the leaves are wilted. Remove skillet from heat and add parmesan, and salt and pepper to taste. Serve hot.