Homemade Hummus and Granola.

Not to be eaten simultaneously, of course.  lol.

But in these trying financial times, why would you spend $6 on a bag of granola or $5 on a tub of hummus if you could make it yourself?  And make it fresher, and better.  You could even design your own recipe using your favorite ingredients, rather than be stuck buying the flavors available in the grocery store.

Let's start with granola.  The beauty of both of these 'recipes' is their flexibility.  I do not necessarily follow a recipe, per se.  I tend to eyeball the concoction, judging for consistency, and tasting for the right flavoring.

For the granola, I throw the following ingredients, more or less, into a bowl.  If I have something else on hand, I toss that in there, as well.  If I'm missing something, it's okay, too.  Except if you're missing the oats.  That could be a problem.  lol.

3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweeteend
3 tablespoons flax seeds
3 tablespoons sesame seeds
1/4 cup sunflower or pumpkin seeds
1/2 cup nuts, chopped (I used walnuts here)
2 teaspoons cinnamon
1 teaspoon sea salt
1/4 cup brown sugar
1/4 cup canola oil
2 tablespoons honey
1 tablespoon pure maple syrup
2 teaspoons pure vanilla extract
2 cups mixed dried fruit (I used dried cranberries and dried apples here)

Preheat the oven to 375. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine all the ingredients except the dried fruit. Stir well to incorporate.  Spread the mixture on the prepared baking sheet, spreading it out into an even layer. Bake for 20 to 30 minutes (depending on the depth of goldenness you’re looking for), stirring every 10 minutes.  Remove the granola from the oven and and cool completely, in its pan, on a wire wrack. Once the granola is cool, mix in the dried fruit.

 I love mine with yogurt.

And I ONLY eat Fiber One yogurt, because all of the other brands are too high in sugar and calories.  Check it out for yourself.  Why consume all of that extra sugar?  This stuff tastes just like the others, but less sugar.

Okay?  Granola.  Try it.  Don't buy it.  lol.  There are so many varieties you can make, with dried fruit and nuts.  You can use different extracts like orange.  Orange flavoring and dried cranberries would make a great combination.  You could add mini chocolate chips after it's completely cooled, if you're feeling devilish.  I could go on all day.

So now, the Homemade Hummus. 

I forgot to photograph the hummus as I was preparing it, but really, you'll get the idea.

Here's what you'll need:

2 cans of garbanzo beans (chickpeas)
1/4 cup of olive oil
1 clove of garlic, minced
Salt, pepper, or whatever seasoning you prefer, to taste

Throw it all in your blender or food processor, and blend until smooth.   Season to taste.

Voila.

Today, I added capers into the processor, then topped it off with a few more.  I also like to add some hot sauce, on occasion.  When I have them in the fridge, those jarred roasted peppers make a wonderful hummus.  Just toss a few into the processor while it's going.  There are so many things you can do with hummus.  Roasted garlic.  Sundried tomatoes.  Endless possibilities.

Birthday party recipes and a few others!!

Sorry I haven't posted in a while.  I have had sick kids for weeks and weeks, and they're actually sick again, so I have not been cooking much.

However, yesterday was my daughter's first birthday party, and I made a spread.  Turkey Chili, Mummy Dogs, Cranberry Coleslaw, Homemade Guacamole, Homemade Mac and Cheese, Applewood rubbed ribs, and the most requested recipe thus far----the Caramel Apple Cheesecake Trifle.

This, I have to say, is far from homemade.  Semi-homemade, if you will.  Here are the ingredients:

Caramel Apple Cheesecake Trifle

2 tubs of Philadelphia Cheesecake Filling
2 cans of Apple Pie Filling
1 jar of Smuckers Caramel Sauce
1 box of Honey Maid Honey Graham Crackers

Crush the graham crackers in a bag with a rolling pin (or even a can of apples) until you have crumbs. 

If I had time, I would have put the crumbs into a frying pan with some butter then patted it down on the bottom, but alas.  I was running late.  So I just started to layer all the ingredients.  Graham crackers, apples, caramel, pecans, cheesecake filling.  Decorate the top, and voila. 

It was really easy, and went over pretty big.

Other winners of the menu were the mummy dogs which were nothing but Pilsbury Crescents and hot dogs.

And of course, the homemade mac and cheese, which is a recipe I always use from Pioneer Woman's blog.  It NEVER disappoints.

Macaroni and Cheese

Ingredients

• 4 cups Dried Macaroni
• 1 whole Egg Beaten
• ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
• ¼ cups All-purpose Flour
• 2-½ cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste
• ½ teaspoons Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.  In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.  Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.  Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.  Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.  Pour in drained, cooked macaroni and stir to combine.  Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

(THIS, I forgot to photograph.)

Next up, the guacamole.  My husband said this was his favorite.  I had to agree.  And I also forgot to photograph the finished product. 

I use a very loose receipe for guacamole.  I used about six avocados, half of a giant red onion, about a cup of chopped cherry tomatoes (the firmer the better), salt to taste, and the juice of two limes.   I add a little lime zest, too.    Mash the avocados with a fork, and add the rest of the ingredients.  Done!

Happy Eating!

Homemade Baby Food -- Strawberry Banana Whip

Boy, have I been lazy.  I've been feeding the baby lots of jars of organic baby food and expensive organic baby yogurts.  Which I never even BOUGHT with my first daughter.  I made everything she ate.

I did start out making food for this baby, but somewhere along the line, figured it was too much work.  That's a lazy person's excuse, because the truth is:  it is sooooo easy, and so worth it.  When I saw the colors of this Strawberry Banana Whip, I was instantly reminded why it's better to make your children's food fresh, rather than load up on the jars.

So here are the ingredients:  Frozen strawberries, frozen bananas, and some hot water.   That's it.  In fact, I froze these fruits so long ago, like in the beginning of the summer, that I almost forgot I had them.

You dump them into your blender or food processor with about a 1/4 cup of hot water.  Add water as you go along, until you reach desired consistency.  I prefer a yogurt-like smoothness, for the baby.  And that's almost what it tastes like.  But there's no dairy, or anything else.  Just plain old fruit.  You could probably add all sorts of things into here, though, if you wanted.  Peaches, berries, cereal, protein powder mix, pineapple.  The combinations are endless.

Then, I transfer the mixture to ice cube trays and place them in the freezer.  Once they're frozen, I'll put them in a ziplock bag and just take a few out every night for the next day.  I wish my camera didn't suck so badly, because then you could see the luscious color of this fruity whip.  It's a gorgeous pink!

It was a huge hit with the baby, and my older daughter, too.

New name.

I changed the name and look of my blog a bit.  After I realized that turnips agitate my gall bladder and I will probably never eat them again.  LMAO!

I just couldn't stand looking at the word, even.  Turns out I would have to start a whole new blog to get a new URL and would lose my followers or anyone who actually bookmarked the blog.  So I'm leaving the dumb URL the same.

DAMN INDIGESTIBLE TURNIPS!!

I am reheating leftovers tonight, but will be checking back in tomorrow with my Stuffed Zucchini recipe.  See you then!!

Turkey Mushroom Meatloaf

I could eat meatloaf every single night.   Love it.

This meatloaf is healthier than most, too, but you'd never know it.  I use ground turkey breast, 2 eggs, some day old bread for breadcrumbs, a quarter cup of ketchup, and a packet of spaghetti sauce seasoning.  This gives it great flavor and color, since turkey is rather pale.

Last night, I had a bunch of mushrooms, so I added them in.

So I formed a loaf, because I do not use a loaf pan.  I have one, but I feel like it STEAMS the meat, as opposed to baking it.  I put the loaf onto a greased aluminum foil-covered baking sheet.

Then, once the loaf is on the sheet, I brush ketchup on-top.  Or BBQ sauce, depending on what I have in the fridge.

Bake at 375 for about 45 minutes.  Last night, I steamed some brussell sprouts and had a delicious, colorful dinner.  Which I enjoyed again for lunch today.  lol

Veggie Quesadillas!

The only rule here is there are no rules.

For my Vegetarian Quesadillas, I used zucchini, shallots, tomatoes, an orange pepper, and mushrooms.  Chopped them up and tossed them into a pan with about a tablespoon of olive oil.  We go vegetarian at least four meals a week.

Then I remove the veggies and place them in a bowl.  Of course, I use the same pan, and just give it enough oil for a light coating.

It's now time to assemble the quesadilla.  I drop one of my favorite things in the world, into the pan:

Because I'm on a low-carb diet, these are a staple in my home.    So I drop one into the pan and spread half of the veggie mixture onto the tortilla.

Next, I add the cheese.  I always use a mexican blend, part-skim cheese.  The cheese is important, because it's the glue that holds the whole thing together.  So don't skimp.

Now, I drop another tortilla on the top, and let it cook a few minutes, pressing down on the top tortilla every once in a while.    The key here is to get the tortillas to stick together.

I then brush the top tortilla with a bit more oil.  Not too much.

And, because I like my quesadillas to be a little on the crispier side, I wait until I hear a little sizzle.  That's when I know it's good to turn.  Also, the tortilla will have little golden marks.....that look like this, on the bottom:

 

Now comes the tricky part.  I like to slide the whole thing onto a plate, first, rather than try to flip it with a spatula.  If you think you can do it, knock yourself out.  The smaller tortillas, you might be able to do it.  But I wouldn't risk it with a tortilla this size.

So, after the half-cooked quesadilla is on the plate, I take the frying pan (but be careful, it's hot!) and turn it over the plate.  I take the plate and flip the quesadilla into the pan.  Voila!

Let this cook for a few more minutes.  Check with the spatula to make sure the bottom tortilla is the same doneness as the top tortilla.  Then you're done!

I prefer to cut mine with a pizza cutter, then add some sour cream and salsa, for dipping.   It's the perfect go-to meal when you realize you forgot to thaw out some meat for dinner! 

I am a bad, bad blogger.

Vacation, destination wedding, birthday party planning leaves no time for blogging, or cooking even, for that matter.  But I'm back.

Now, to your regularly scheduled blog.

Let's see.  I think I photographed what I made for dinner last night.

White Bean Burgers


1 medium onion, chopped
2 garlic cloves, minced
1 tsp oil
1 cup great northern beans
1/3 cup quick cooking oats
Salt to taste
Pepper to taste
Lawrys to taste

In a large skillet, saute onion and garlic in oil for about 5 minutes or until soft, then set aside. In a large bowl, mash beans with a fork. Be sure to mash most of the beans until a paste forms, leaving some whole beans are okay. Add oats and seasonings to beans. Add onions and garlic to mixture. Mix until well combined. Allow mixture to rest in refrigerator for at least 30 minutes, the mixture can be left overnight or up to 3 days. Divide bean mixture into 4 equal balls. With hands, shape mixture into patties about 3 inches around and 1/2 inch thick. To cook patties, bake in 350 degree oven for 20-30 minutes, turning once. Or, place 1 tsp oil in large skillet over medium heat. Place patties into pan and cook for about 5 minutes. Turn patties and cook an additional 5 minutes, or until patties are browned on both sides. Serve patties on hamburger buns with desired toppings. 












I added a wedge of light Laughing Cow cheese to melt on top.  Goooood.  I had two 'burgers' and skipped the bun.


Today's breakfast needed to be substantial, because I have a big day ahead, trying to get my house together and the menu started for my daughter's 4th birthday part this Sunday.  Of course, I've bitten off more than I can chew.   And I'll probably have more food than my guests will be able to eat.  I always overdo it....


Anyway, back to breakfast.


Ricotta pancakes.  Which I have no recipe for, but could probably use one.  Mine are simply a tub of ricotta, a couple tablespoons of flour, and some egg beaters.  Today, I also added a few drops of orange extract, because I had some in the pantry.

They start out looking like pancakes, but never solidify properly.  

Mine sort of look like scrambled eggs, in the end.  But I do like their flavor.   And, because my Mother-in-law grows figs, I happened to have, oh, about three thousand of them in my fridge.  So I cooked them down, for a fruity topping.


This many figs:

Only makes this much topping:

I added a teaspoon of sugar, but probably shouldn't have.  It was overly sweet.  I'm batting a thousand today.  And here, is how I made my bacon.  In fact, I would never make bacon on the stovetop in a frying pan again, now that I've discovered this way to cook bacon to perfection.


The oven!

They lie flat, don't splatter, and cook evenly.  Granted, this is turkey bacon, which isn't known for splattering.  But it's still an easier option for me.  Notice, I lie mine on a cooling sheet first, out of habit, for drainage.  Wasn't necessary.


Finished plate:

I am FULL.  :)

Frozen Banana Soft-Serve-- TWO INGREDIENTS!

If you've never tried this before and you have a powerful food processor or blender, I insist you give this recipe a go-round.

Frozen Banana Soft-Serve

Ingredients
Bananas
Water

Peel and slice bananas.  Freeze for 4 hours or overnight. 

Place in food processor with about 1/4 cup of water and blend until smooth.  You can probably use milk or cream, too, but we are trying to keep our calorie/sugar count down.

Eat!  And repeat.  We topped ours with toffee bits.  But chocolate chips would have made a nice topping, too.  In fact, I can think of a hundred different ways this would have been fantastic:  shredded coconut, peanut butter, strawberries, hot fudge, butterscotch chips, granola.  Endless possibilities!

We like that there is no added sugar.  Well, before we added the chips, anyway.  lol.   It's totally sweet, all on its own.

Sinful!

Roasted Chicken Quesadillas and more!

It's been a rough week.  I had two cheat meals.  I suppose dieting since January has started to wear on me.   I am totally uninspired, and bored with what I've been eating.

But here I am, just a month before my brother's wedding.  Vacation is just around the corner.  I really need to cut down. 

This morning, I made poached eggs over steamed asparagus.  I love poached eggs with hot sauce.

For a snack this morning, I will probably have a Laughing Cow Light cheese wedge with some red peppers.  Just one wedge gives you all this cheese.  And it's really, really good.  Only 35 calories.   I also like this cheese on apples.

I wanted to share with you my experience with cooking a whole chicken in the crockpot.  Somehow, I've never tried it before.  It worked out well, actually.  Took maybe, six hours on high?  I added two cloves of garlic to about four cups of chicken broth, then tossed the chicken in after seasoning it with salt/pepper/paprika.

We made some chicken wraps with low-carb tortillas, red peppers, 2% mexican shredded cheese, and taco sauce.

This week, I'm really going to buckle down.  No bread.  Less than 4 oz of meat a day.  No more than one can of diet soda a day.  That there is going to be the hardest, for me.

Today, I wanted to share with you my refrigerator.

I wonder if this is basically what other people's fridges look like.  We just went grocery shopping yesterday, and  have to get through most of this food before Friday.  I'm just curious, because my husband complains about the mountains of dishes every day, but I cook.  Often.  Dishes are the direct result of him having so many cooked meals.

I think he's pretty lucky, myself.

What about you?  Is this what your fridge looks like?