Archive for Condiments

Red Pepper Hummus

Red Pepper Hummus

Hummus us such a great condiment. It’s smooth and creamy and it’s a great substitute for things like mayo on sandwich’s or as a healthy dip option.

Ingredients:

1 Can (15 oz) Garbanzo beans

1 Jar (16 oz) Roasted Red Peppers

3 Tbs Tahini Paste

1/2 Tbs Minced Garlic

1/2 Tsp Salt

1/2 Tsp Pepper

1/2 Tsp Smoked Paprika

First you want to drain and rinse your garbanzo beans and red peppers. Then you need to pat them dry.

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Next you want to combine everything together in a food processor.

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Let the mixture blend on medium for 5-10 minutes until your hummus is perfectly smooth.

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Let the hummus chill for at least an hour. Serve with crackers, bread, or veggies.

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Makes 2 Cups

Serving 2 Tbs

Calories 48

Fat 1.8 g

Sat Fat .2 g

Cholest. 0 mg

Sodium 192.2 mg

Carbs 7.6 g

Fiber 1.2 g

Sugar 0 g

Protein 1.6 g

Garam Masala

Garam Masala

Garam Masala is a spice blend that it prevalent in a lot of Indian dishes like vindaloo. It’s a combination of sweet and savory spices. You can find it already made at specialty stores but I didn’t see the need in buying something when I already had all the components.

Ingredients:

2 Tbs Ground Cumin

2 Tbs Ground Coriander

1 Tbs Ground Cardamom

1/2 Tbs Black Pepper

2 Tsp Ground Cinnamon

1 Tsp Ground Cloves

1 Tsp Ground Nutmeg

1 Empty Glass Spice Jar

Combine all the ingredients together in a bowl.

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Once combined use a funnel to pour the spice into your glass bottle. Store in a cool dry place for 6 months to 1 year.

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Whiskey Maple Granola

Whiskey Maple Granola

Granola is so versatile and so easy. Why buy it when you can completely customize it. This whiskey maple version is just my favorite customization of this crispy crunchy yogurt topping.

Ingredients:

2 Cups Old Fashioned Rolled Oats

1/3 Cups Steel Cut Oats

1/3 Cup Uncooked Quinoa

1/3 Cup Sunflower Seeds

1 Cup Chopped Walnuts

1/4 Cup Maple Syrup

1/4 Whiskey

So super easy. Mix all the ingredients together in a bowl.

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Then spread out on a large foiled baking sheet. Bake at 450 degrees Fahrenheit for 30-40 minutes. Stir every ten minutes. You will know when the granola is done because it has a wonderful golden color and no longer has a wet feel to it when you stir the granola.

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When finished let the granola cool completely on the tray. Then you can use it to top whatever you like. I like it on top of fruit and yogurt. But it is great over peanut butter apples or celery.

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Makes 4 Cups

Serving 2 Tbs

Calories 74

Fat 3.5 g

Sat Fat .4 g

Cholest 0 mg

Sodium 4.9 mg

Carbs 8.1 g

Fiber 1.2 g

Sugar 1.8 g

Protein 1.9 g

Homemade Chicken Stock

Homemade Chicken Stock

I love making homemade stock. I think it just tastes better and it’s really not difficult and even though it’s time consuming it hardly requires any attention. I usually just save and freeze chicken scraps until I have enough to make a new batch of stock.

Ingredients:

1 Cup Carrots

1 Cup Celery

1 Cup Onion

1 Cup Peppers

2 Tbs Avocado Oil

1 Tbs Minced Garlic

1-2 Lbs Chicken Scraps

  • Scraps are the bones, the skin, the fat, any leftover meat. We like to take the leftovers from the grocery store rotisserie chickens.

15 Cups Water

Roughly chop all your vegetables and combine into a bowl.

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In a very large pot heat your oil and garlic for just a few minutes before adding in your vegetables. Sweat the vegetables down stirring for 5 minutes.

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Add in your chicken scraps, they can still be frozen it doesn’t really matter, and your water. Bring this to a boil.

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Once boiling reduce to low and cover. Cook for at least 4 hours but the longer the better. I usually prep this in the morning and just leave it on low all day.

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When done strain out all the bits so you just have the broth. I tend to strain the stock into a pitcher. Let that cool for 20 minutes or so. While the stock cools make up bags for your broth. I like to do 1 cup and 2 cup bags. Make sure you put the date on your bags too.

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Measure the stock out into bags. Remove as much air as possible from those bags. Lay them flat on a baking tray so that you can freeze them flat. Then you can use them for whatever recipe you want.

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Makes 14 cups

Unfortunately I have no way of determining the nutritional information for this recipe. This is a low sodium recipe though.

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