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January 21, 2013
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Homemade Spicy Hummus I have been reading a bit about foods that naturally raise your metabolism.  I have a slow thyroid and sometimes, I really feel fatigued!  Well, chili peppers are one of those foods that will give you a boost. I used crushed red pepper flakes in this recipe.  It is not too spicy, but you will feel a little heat.   You will need: 1 can Garbanzo beans(AKA chickpeas) (If you live by Giant Eagle, their Nature’s Basket brand has less sodium then all the others), the juice of 1 lemon, 1 tablespoon olive oil, 1 teaspoon crushed red pepper flakes, 1 tablespoon tahini, dash of salt, 2-3 cloves of garlic, water Put everything in the food processor or blender.  Pulse.  Add water as needed to thin it out. 

Homemade Spicy Hummus

I have been reading a bit about foods that naturally raise your metabolism.  I have a slow thyroid and sometimes, I really feel fatigued!  Well, chili peppers are one of those foods that will give you a boost. I used crushed red pepper flakes in this recipe.  It is not too spicy, but you will feel a little heat.  

You will need: 1 can Garbanzo beans(AKA chickpeas) (If you live by Giant Eagle, their Nature’s Basket brand has less sodium then all the others), the juice of 1 lemon, 1 tablespoon olive oil, 1 teaspoon crushed red pepper flakes, 1 tablespoon tahini, dash of salt, 2-3 cloves of garlic, water

Put everything in the food processor or blender.  Pulse.  Add water as needed to thin it out. 

Tags: gluten free hummus spicy lemon garlic pepper chickpeas garbanzo beans food snack vegetarian party appetizer

Text
August 02, 2012
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Horseradish Hummus

So, I have to admit, I can’t stand horseradish.  It is stinky! Horseradish and Swiss cheese are just too stinky to eat. They even taste stinky.  Why would I make horseradish hummus, then? My husband loves it.  I bought it at Trader Joe’s once and I thought, well I could make that!  Here is my recipe. 

In your food processor or blender, put one 15 oz. can of drained and rinsed garbanzo bean. Add two or three garlic cloves, the juice of half a lemon, 3 tablespoons jarred, minced horseradish, and 1 tablespoon tahini (To be honest, I used to make hummus without tahini all the time.  It was hard to find in my area. Finally got some, but if you don’t have it, you can skip it.)  Pulse until everything is combined.  Take the insert out of your food processor so you can stream in some extra virgin olive oil.  It will probably be around 1/4 cup but use as much as you need until you get the consistency you prefer.  

The hummus is naturally gluten free. I like to eat hummus on a rice cracker or carrots, but you can see this was for my husband because he is eating it on a pita chip!  (Slight jealously)

Tags: gluten free hummus horseradish dip food pita chip chickpeas

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March 27, 2012
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Chicken and Chickpea Stew Ah yes, I am still eating as much protein as possible at all times… Biggest Loser is over and in case you were wondering, I lost 10 pounds and 15 inches.  So, I think this high protein, high fiber thing is working.  Of course, along with gluten free.  When this recipe came in Bob Appetit magazine last month, I thought I could make it gluten free.  It was simple to adapt.  Chop up half of a white onion and two cloves of garlic.  Saute in a few tablespoon of oil in the bottom of a medium size soup pot. After about a minute, add 1 tablespoon cumin, 1 tablespoon tomato paste and 1/2 teaspoon red pepper flakes. Stir together and allow to cook for one minute.  Add three cups chicken broth.  (I took a short cut here and used cooked chicken that I had from roasting previously.) Chop up about two and a half cups cooked chicken into cubes, mine was a mixture of white and dark meat.    Add the chicken to the pot, along with two bay leaves.  Bring to a boil, then allow to simmer for about 15 minutes.  Drain and rinse one can of chickpeas (garbanzo beans, same thing!).  Add to pot.  Chop up 1/4 cup roasted red peppers and add to pot, as well as the juice of one lemon. Allow to simmer for 5 minutes.  Add salt and pepper to taste.   I usually don’t love roasted red peppers, but the blend of these flavors was excellent!  The lemon really came through in the broth, but was not overpowering. My husband gave this his seal of approval as well. 

Chicken and Chickpea Stew

Ah yes, I am still eating as much protein as possible at all times… Biggest Loser is over and in case you were wondering, I lost 10 pounds and 15 inches.  So, I think this high protein, high fiber thing is working.  Of course, along with gluten free.  When this recipe came in Bob Appetit magazine last month, I thought I could make it gluten free.  It was simple to adapt. 

Chop up half of a white onion and two cloves of garlic.  Saute in a few tablespoon of oil in the bottom of a medium size soup pot. After about a minute, add 1 tablespoon cumin, 1 tablespoon tomato paste and 1/2 teaspoon red pepper flakes. Stir together and allow to cook for one minute.  Add three cups chicken broth.  (I took a short cut here and used cooked chicken that I had from roasting previously.) Chop up about two and a half cups cooked chicken into cubes, mine was a mixture of white and dark meat.    Add the chicken to the pot, along with two bay leaves.  Bring to a boil, then allow to simmer for about 15 minutes.  Drain and rinse one can of chickpeas (garbanzo beans, same thing!).  Add to pot.  Chop up 1/4 cup roasted red peppers and add to pot, as well as the juice of one lemon. Allow to simmer for 5 minutes.  Add salt and pepper to taste.  

I usually don’t love roasted red peppers, but the blend of these flavors was excellent!  The lemon really came through in the broth, but was not overpowering. My husband gave this his seal of approval as well. 

Tags: gluten free soup stew chicken chickpeas dinner food roasted red peppers