Wednesday, February 29, 2012

Pink Hummus Quesadillas



1 cup dried chickpeas or 2 cans chickpeas, rinsed well
3 Tbsp. lemon juice
1/2 clove garlic
1 tsp. cumin
1 tsp. chili powder
1/2 cup sun-dried tomates packed in oil
1/2 cup salsa or canned diced tomates
1/4 tsp salt
12 corn tortillas
Spinach, chopped
Shredded Mozzarella cheese
Sour cream or Greek yogurt

If using dried chickpeas, cook on low in crockpot, overnight in 3 cups of water.

Blend chickpeas, lemon juice, garlic, cumin, tomatoes, salsa and salt in food processor and blend until smooth.

Place a tortilla on a heated skillet. Add hummus mixture topped with spinach and cheese. Add another tortilla on top. Grill both sides.

Serve with sour cream or Greek yogurt.

Tuesday, February 21, 2012

Lentil Tacos

2 cups brown lentils
4 cups water
1 pkg. taco seasoning (1/4 cup)
1 15-oz can tomato sauce
1 tsp. beef bouillon 
Tortillas
Tomatoes
Cheese
Lettuce
Salsa
Guacamole
Sour cream

Place lentils, water, taco seasoning, tomato sauce and bouillon in instant pot*.  Stir and put on lid.  Cook for ~16 minutes (takes about 40 minutes total).

Fluff with a fork and serve with tortillas, tomatoes, cheese, romaine lettuce, salsa and sour cream.

*Can also boil on the stovetop.  May need to increase water to 8 cups total.  Boil for 45 minutes to 1 hour, until tender and water is absorbed.

Print recipe HERE.

Pasta with Pesto

1 1/2 lbs. whole-wheat spaghetti, linguine, or penne pasta, cooked according to directions
1 lb. spinach, lightly steamed
1 large pkg. fresh basil, leaves only (about 30 leaves, cilantro will work too)
1/4 cup extra virgin olive oil
1 large tomato or 2 Roma tomatoes
4 oz. shredded Parmesan cheese
1 - 3 cloves garlic (to taste)
salt to taste
1/2 cup walnuts
optional: chopped steamed vegetables (carrots, cauliflower, broccoli)

Puree the spinach, basil, oil, tomatoes, Parmesan, garlic, salt and walnuts in a high-powered blender. Serve tossed with cooked pasta, sprinkled with extra shredded Parmesan cheese. Add the chopped steamed carrots or cauliflower or broccoli and toss. Serves 8.

Saturday, February 18, 2012

Split Pea Soup

1 pkg. dry split peas
3-4 carrots, peeled and sliced
3-4 celery, sliced
¼ cup onion, diced
2 cloves garlic, minced
6 cups chicken bouillon
Natures seasons
Diced ham
1 cup milk or cream

Place all items in crock pot except ham and cream.  Cook on low for 6 hours.  Add ham and cream 30 minutes before serving.