Archive for February, 2013


Sweet Potato Hummus? I couldn’t decide if that sounded good to me or not. I only like sweet potatoes once in a while, and only in small quantities. And I’m picky about my hummus. So I’m not sure why I had to try this recipe.

Sweet Potato HummusIn fact, when I tried it the first time, I wasn’t sure I liked it and I gave away probably 2/3 of it. And then a couple of weeks later I had to make it again. But this time, I only gave away a little bit and kept the rest for myself. I think my body was screaming for beta carotene, and this was a good way to get it.

The recipe calls for using a food processor but since I killed mine last year making peanut butter balls for Sensei Peterbilt and haven’t replaced it yet, I used my mixer. The second time I made it, I put the chick peas in a zipperbag and smooshed them with my hands before I put them in the mixer with the rest of the ingredients. This method doesn’t produce the super-silky, smooth version but I didn’t mind!

You can use your choice of oils for this. I used walnut oil and I think it adds a slightly nutty flavor. The original blogger suggests replacing the oil with OJ or a splash of soy milk if you want to reduce the fat.

In terms of spices, I used a couple teaspoons of blackened Cajun spice and maybe 1/2 teaspoon of garlic powder. I like sweet & spicy combinations, and I think the combination of these spices plus the sweet potato and maple syrup work well together. Adjust the spice if you like more or less seasoning.

Spiced Sweet Potato Hummus

Slightly adapted from Lunchboxbunch.com

Makes about 3 cups

Stuff you need:

1 cup oven-baked sweet potato, skin removed [I won’t tell if you microwave your potato!]
1 1/2 cups garbanzo beans, drained and rinsed
2 Tablespoons apple cider vinegar
2 Tablespoons tahini
4 Tablespoons oil (olive oil, walnut oil, etc.)
1/3 cup nutritional yeast (optional)
1 Tablespoon pure maple syrup or 1-2 tsp agave [I used maple syrup -pure, not the fake stuff]
Optional: 1/4 cup orange juice – for a zesty sweet accent of flavor!
Salt and spice to taste*

* I used about 2 teaspoons blackened Cajun seasoning, 1/2 teaspoon garlic powder, and a pinch of salt
* Add more oil/vinegar for silkier hummus – if desired.
Now what?

1. Add all the ingredients to a Vitamix or Food Processor.
2. Pulse or blend until smooth. For chunkier hummus – pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.

Mixer Method:

If you don’t have a food processor, smoosh the beans in a zipperbag, then beat them with an electric mixer until they’re fairly smooth. Add the remaining ingredients and mix until smooth.

Scoop up with sliced apples, carrots, bagel chips, jicama, or whatever appeals to you.

Advertisements

Classic Chicken & Biscuits“This chicken thing is amazing”

Does it need any endorsement besides that? This was my first try at chicken and biscuits, and based on that text, The Pretty One liked it as much as I did!

I had a chicken pot pie last weekend that was pretty tasty and thought about making one at home. But somehow my mind switched over to chicken and biscuits. Why? I have no idea because I don’t think I’ve had the dish before. Anyway, I couldn’t get it out of my head, so I was off on a search for a good recipe that didn’t require canned condensed soup.

I found this recipe on the Taste of Home website. I admit I cheated because I didn’t make homemade biscuits. I was lazy.  🙂 But I made the sauce from scratch, so instead of an A for effort, I’d say I get a B for effort – and an A for flavor!

This isn’t a difficult recipe, and the from-scratch sauce is definitely worth the effort! You can cook the chicken in advance or purchase a rotisserie chicken. I baked my chicken the night before and seasoned it fairly well with garlic powder and a spicy chicken blend. Be sure to use spices that compliment the basil and thyme in the sauce. And speaking of the sauce, it’s mild and creamy and allows the flavor of the chicken, vegetables, and basil to shine through.

This is family-friendly comfort food I think you’ll enjoy. I know we did!

Chicken and Biscuits

Adapted from Taste of Home

Stuff you need:

1 medium onion, chopped
2 teaspoons canola oil
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper
2-1/2 cups fat-free milk
1 tablespoon Worcestershire sauce (optional)
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken
2 tablespoons grated Parmesan cheese
1 can biscuits OR recipe below

BISCUITS:
1 cup all-purpose flour
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
3 Tablespoons canola oil
1 Tablespoon minced fresh parsley

Now what?

In a large skillet, saute onion in oil until tender.
Stir in the flour, basil, thyme and pepper until blended.
Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and STIR [so it doesn’t scorch] for 2 minutes or until thickened.
Stir in the vegetables, chicken and cheese; reduce heat to low. [If using canned biscuits, cook over low heat for about 5 minutes.]

If using canned biscuits, cut 5 or 6 biscuits in half. You won’t need the full package, so bake up the rest separately following package directions.

OR

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined.

Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish.
Top with biscuit halves or drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned. Yield: 6 servings.