Tag Archives: Garlic

Roasted Red Pepper Hummus

I’ve been cooped up at home with mono for the
past three days,  so with all that free time,
I’ve cooked up quite a few recipes I’m excited
to share (avocado brownies being my favorite)!!!

But today I’m sharing homemade hummus!  I love hummus with pita chips or celery sticks and carrots.  It’s a great healthy snack and a tasty addition to a salad!  There are all different kinds of hummus flavors that I like, but I went with Roasted Red Pepper.  I think next time I’ll have to do a garlic lime hummus or taco spices maybe.  It’s really easy to put your own spin on this recipe with whatever spices and flavors you want to use.


I started with two cans of garbanzo beans (chickpeas), one jar of roasted red peppers, and some olive oil.  I had that in the food processor ready to blend, then I started to get creative. I had about half a cup of sun-dried tomatoes packed in oil in the fridge.  That when in.  Then a couple teaspoons of garlic.  Half a cup of lemon juice.  Then I decided to turn up the heat.  So, I tossed in a jalapeño pepper and two heaping tablespoons of cayenne. Some salt and pepper to taste, and it was done!

I love to cook this way.  For something like hummus, you don’t need a recipe.  You can be spontaneous and imaginative and just get completely carried away with flavors.  The important things are chickpeas and olive oil (and in my opinion garlic), but after that, it’s your recipe!

I’m giving you the recipe for my hummus, but I hope you use it as more of a guide to creating whatever you want with the things you already have in your fridge!  That’s what makes it fun!

Thanks for reading!

Abby Hughes

Roasted Red Pepper Hummus
 
This is a versatile recipe for hummus that's great for a snack, on a salad, or as an appetizer.
Author:
Recipe type: Healthy Snack or Appetizer
Cuisine: Mediterranean
Serves: approx. 24 oz.
Ingredients
  • 2 cans of garbanzo beans
  • 1 small jar of fire roasted peppers
  • ½ c. sun-dried tomatoes packed in oil
  • 1 to 1½ jalapenos roughly chopped with seeds
  • 2 Tbs minced garlic or 3-4 cloves
  • 3 Tbs. olive oil
  • 3 Tbs lemon juice
  • 2 Tbs cayenne pepper optional
  • salt and pepper to taste
  • fresh cilantro or parsley for garnish
Instructions
  1. Put all ingredients in food processor and blend until smooth.
  2. Scrape the sides as necessary.
  3. Taste and adjust seasonings or flavors as desired.

Rosemary Infused Crispy Mashed Potatoes

 Commit to the LORD whatever you do,
and he will establish your plans.

Recently I was surfing through a variety of food blogs and I came across Fifteenspatulas.com.  As I browsed through Joanne’s pictures, I came across a  really curious looking picture.  At first I thought it was a coconut macaroon.  Having just come off the sugar highs from Banoffee Pie and Topsy Turvy Apple Pie, I didn’t think I could face a macaroon.  Then I read the recipe for Crispy Ridged Mashed Potato Mounds!  MASHED POTATOES oh my gosh, I can wrap my taste buds around that!  I immediately started planning dinner around making Crispy Ridged Mashed Potato Mounds.  Turns out this is an original recipe from Joanne.  I followed the recipe — mostly, and the little mounds were great!  However, I couldn’t wait to start messing with the recipe and making it my own.  So, I treated my family to mashed potatoes TWICE this week.  The second time I made these tasty treats with garlic and chives and a quick spray of  I Can’t Believe It’s Not Butter!  Pair them up with a steak hot of the grill and it is dynamite!  Thanks Joanne for a creative new look at mashed potatoes.  Here is my take on this fun recipe.

Crispy Mashed Potatoes


Ingredients:

    • 1.5 lbs russet potatoes
    • 3/4 cup half and half
    • 2 tbsp butter (or to taste)
    • salt and pepper

Flavoring  Options:

  • 2 sprigs fresh rosemary or
  • 2 teaspoon fresh chives and 1 teaspoon minced garlic for serving with beef or
  • Your favorite spices!

Directions:
Preheat the broiler (you want it to be preheated for at least 15 minutes before we broil the mounds later on.  This ensures even browning).

  • Peel and roughly chop the potatoes into large chunks.  Place in a pot of heavily salted cold water and bring to a boil.  Cook until fork tender.  Drain.

  • While potatoes are cooking:  Remove the leaves from the rosemary sprigs by running your fingers down the stem.
  • Place rosemary in a saucepan with the half and half.  Bring to a simmer, then cover with a lid and let steep for 10 minutes.  ** Use same technique to infuse a chive/garlic flavor instead.
  • Strain the rosemary out of the half and half.
    ** If you use chives and garlic, do not strain.

Add butter and cream to mashed potatoes.  Season with salt and pepper to taste and mash until smooth.

Dollop the potatoes into 8 mounds on sheet pan covered with spray oil or parchment paper.

Take a fork and press little ridges into the potato mounds.


This works easiest by starting at the bottom and pulling upward from the bottom of the mound to the top.

Make sure you have preheated your broiler for at least 15 minutes, then pop these under the broiler about 5 inches away from the heat.  Watch carefully (and don’t walk away) until they are brown on the edges, then pull them out.

Spray with “I Can’t Believe Its Not Butter” (tasty and pretty!)

Serve and enjoy!

BEFORE

AFTER


Noteworthy:

If you have anything baking in the oven, you can add the potatoes for about 10 minutes of baking, then broil for 5 minutes or until crispy brown, speeds up the browning process.

Maybe next time ….
A macaroon (/mækəˈruːn/ mak-ə-roon) is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a “small sweet cake consisting largely of ground almonds”[1] similar to Italian or Moroccan amaretti.

The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,[2] used here in reference to the almond paste which is the principal ingredient.

Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almonds. Alternatively, coconuts can be used. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray.

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