Peanut Butter and Chickpea Hummus

I enjoying my day reading Nigella Lawon's cookbook, Nigella Kitchen, when I came across a recipe for peanut butter hummus.  My mind started to whirl... peanut butter instead of tahini paste.  Why not!  I love the recipe, but I did make some changes (hopefully for the better... sorry Nigella).  I luckily had all the ingredients right in my fridge and pantry and made it right then and there.  I was very happy with the result.  Next time you're in a fix for some hummus and don't have any tahini around... think peanut butter.



Ingredients:
2 (15oz) cans of chickpeas drained
1/2 cup of Greek yogurt
1/3 cup of creamy peanut butter
2 tsp of cumin powder
2 tsp of sesame oil
1 tsp of paprika
2 cloves of grated garlic
juice of one lemon (about 3 Tbs)
1 spicy chili (seeded)
salt to taste
chopped peanuts (optional garnish)
1Tbs of olive oil







Directions:
Put all in the ingredients in a food processor and blend until it becomes a pureed consistency. If it's took think add more olive oil. Serve with toasted pita chips and enjoy.







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One Heck of a Chopped Salad

My day started off well.  I exercised and ate a good breakfast.  By the time lunch arrived I was not so hungry so I decided to just "snack".  That's always not a good idea.  I started out good with a bowl of cherries then things got drastically worse from there.  There were chips and two chocolate chip cookies also eaten after the madness was over.  That's a big no-no for me.  Well, I wasn't going to let the day get by without getting back on track so I decided a healthy dinner was in order.  Salad.  But I needed a substantial salad that would satisfy me and I wouldn't be tempted by those darn chocolate chip cookies again.  So I raided the fridge and the pantry and this is what I came up with.  I made some grilled chicken for my carnivore hubby, but he was truly happy with this heck of a chopped salad as he called it.   I just finished dinner and I'm full and happy.  Those darn cookies won't get the best of me... (I hope). : )



Ingredients:
2 bunches of romaine lettuce chopped
1/2 a large onion diced
2 carrots diced
1 cucumber chopped
1 bell pepper (or sweet peppers) diced
2 serrano chilies (seeded) and diced
1 (15oz) can of chickpeas drained and rinsed
handful of black olives chopped
1 cup of fresh broccoli chopped
1-2 eggs sliced



Dressing:
Light Ranch dressing (your favorite brand as much as you like to dress your salad)
salt and pepper to taste
1 tsp of rice wine vinegar
1 tsp of sugar or splenda



Prepare all the veggies and toss into a bowl with the salad dressing.  Keep chilled until serving.



Enjoy as a meal or as part of a meal.

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Spring Onion and Chickpea Curry

Here is another recipe I made out of necessity.  My local Asian Market had Spring Onions on sale 4 bunches for $1.  I stocked up and then realized that I have to come up with a recipe to cook them.   I was first going to just use spring onions in this dish only.  But I wanted some other texture and color so I decided to add chickpeas. I loved the pairing in the end.  This dish has a subtle sweet and tangy flavor and goes great with any rice and curry meal.



To start you will need:
1 medium onion chopped
1 tsp of mustard seeds
1 Tbs of grated garlic
2 Tbs of grated ginger
Handful of curry leaves (available at Indian Grocers)



Heat 2Tbs of canola oil in a wok or large frying pan on medium-high heat.  Once heated add your mustard seed and curry leaves.  Allow to fry for about 30 seconds.  The mustard seed will splutter so be careful.







 Then add the onions, ginger and garlic to the pan and saute until the onions begin to soften (about 1-2 minutes).








Now slice about four bunches of Spring Onions.  You will want to chop the white part of the onion smaller and the green tops little larger and longer.



Add your spring onions and drained chickpea can into the pan and saute.



The Seasoning:
1/2 tsp of turmeric
1 tsp red pepper flakes (or to taste)
1/2 Tbs of curry powder
2 Tbs of Fish Sauce
1 Tbs of Soy Sauce
1/2 tsp of sugar
1 Tbs of Rice Wine Vinegar
Note 1 :  If you want to make this dish vegetarian just add 3Tbs of soy sauce and omit the fish sauce. 
Note 2:  Fish and Soy Sauces are used as salt in the dish so no salt is required.
Note 3:  Rice Wine Vinegar is a slightly sweet and mild vinegar.  If you decide to use cider, white or a stronger vinegar, I suggest first putting a tsp of the vinegar and adding more if you would like it more tangy.



Add the dry spices into the pan and saute for another minute.



Now add the Fish/Soy Sauces to the pan and allow to cook for about 3-5 minutes.  Taste for seasoning.  If you have a good balance of salt/sweet and sour then you can turn off the stove.



Serves about 4-6 people.  Enjoy with rice and other curries.

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