03-Oct-2017
Comments Off on XO Foodie: Curry Pumpkin Hummus
XO Foodie: Curry Pumpkin Hummus
Category : Healthy Eating
Lori & Eben shared this Curry Pumpkin Hummus recipe with us. It was delicious! Eben says he rarely follows a recipe, but (mostly) followed this one:
Ingredients
1 T extra virgin olive oil
2 Cloves garlic, minced
1 T curry powder
1.5 T honey
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (15 oz) unsweetened Pumpkin Puree
1.5 t finely minced fresh ginger
1.5 t koser or sea salt
In a small frying pan over medium heat, warm the oil. Add garlic and saute for about 30 seconds. Add curry and saute for 1 additional minute. Stir in honey and remove from heat.
In a food processor, chop garbanzos until they are finely mashed. Add pumpkin, ginger, salt and garlic mixture. Process until hummus is smooth. Taste and adjust seasoning to taste. Set aside for a least 1 hour.
Garnish with toasted pumpkin seeds if desired.
Sorry, no pictures…we ate it all up before I thought of that!!
13-Jul-2012
Comments Off on Friday Friday Foodie: Avocado Salsa
This week’s Friday Foodie is Nicole C. who suggested this most delicious salsa from one of my favorite food websites:
Salsa ingredients
www.epicurious.com. If you haven’t checked epicurious out, you can type in a main ingredient and come up with a list of recipes that incorporate your searched ingredient along with excellent reviews and ratings. It is an un-abashedly flavor first, damn the calories website, so it is wise to be calorie wary when surfing their delicious recipes.
Simple and delicious, the original recipe adds more olive oil than we would without sacrificing flavor. That said, we’ve tweaked the recipe with 1/2 the olive oil (subtract roughly 200 calories) and we strongly suspect that 1/4 the olive oil (1T) would be un-noticeable. Here’s our take:
Avocado Salsa:
- 2 large tomatoes, seeded, diced
- 1/2 red onion, chopped
- 1/2 cup chopped fresh cilantro
Avocado Salsa
- 2 tablespoons olive oil (try 1 tablespoon, it’s probably plenty and you can always add more)
- 2 tablespoons fresh lime juice
- 1 to 2 large jalapeño chilies, seeded but not deveined, minced
- 1 large avocado, diced
Mix well and serve! Enjoy with friends to savor the fresh wonder of this simple recipe. -XO
07-Jul-2012
Comments Off on Friday Foodie: Black Bean Salsa
Friday Foodie: Black Bean Salsa
Category : Healthy Eating
The last few days have been so hot we thought a “no-cook” recipe would be best. This is a great “dish-to-pass” at cookout. Thanks to our sister-in-law Patti for this delicious recipe!
Fresh Black Bean Salsa
It starts with a bit of prep, so sharpen up your knife and chop one green pepper, one red pepper and one red onion. You will also need to chop cilantro which smells great!
Recipe
Cilantro (about 1/2 cup finely chopped)
One Green Pepper
One Red Pepper
One Red Onion
Two Cans of Black Beans (drain and rinse)
3/4 cup frozen corn
4-5 Tbsp. Olive Oil
2-3 Tbsp. Balsamic Vinegar
1/2 tsp. Cumin
Salt (a pinch)
Mix all ingredients together! Serve with tortilla chips.
Chopped green pepper, red pepper and red onion
chopped cilantro
23-Jun-2012
Comments Off on XO Friday Foodie: Super Cool Melon Mint & Feta Appetizer
Feta, Mint & Melon Appetizer
This is my best attempt at recreating that stupendously delicious appetizer that Chris Mangless served at a De Pere at Dusk and client appreciation party we hosted at our studio a couple years back. Chris, AKA The Traveling Chef, is the owner of Three Three Five on South Broadway in Green Bay and features a special menu for each Wednesday night Farmer’s Market.
When I first tasted this combination of flavors I was speechless. It was that good. I immediately turned to Chris Mangless and asked how he could have possibly came up with something so good that just sounds so wrong. Feta and melon? Mint and Balsamic?
His explanation was simple: Learn how to balance the salty with the sweet and you can make combinations most people wouldn’t dream of.
So here it is:
Mint Melon & Feta appetizer-Cubed or balled cantaloupe, honeydew and/or watermelon*-Feta, finely crumbled-Fresh mint leaves-Balsamic reduction** In small bowls, place about a half cup of melon, top with about a teaspoon of the finely crumbled feta, a couple of mint leaves and drizzle lightly with the balsamic reduction. Serve chilled. *I think the melon balls are better than the cubes… but don’t have a melon baller!**To make the balsamic reduction, simply simmer balsamic vinegar over low heat until it reduces in volume by about half. This is best done at your in-laws home (which, due to time constraints, is what I did), as the vinegar smell is really overwhelming. Let’s just say that I almost lost my favorite son-in-law status, and I’m their only son-in-law!
