Hmm – What takes a more unappetizing photo? chili or hummus?

While both items are YUMMY and I love making them both – neither hummus or chili photographs well….let’s just admit it!

Last night I made tuna steaks, roasted potatoes, and broccoli for dinner, but I also made chili so we have it for lunches (and, b/c it is so freaking good) and hummus for work…so we have something to snack on at work.  Tracy brought the veggies and I brought the hummus.  I made two kinds – Black Bean & Sun Dried Tomato (my personal favorite)

Black Bean is 1 can drained chick peas, 1 can drained black beans, 4-5 garlic cloves, zest and juice of 1 lemon, 1 T tahini paste, 1 T tamarind, 2 t cumin, 1/4 fresh cilantro (not necessary, but adds to flavor), S&P, 1/2 cup olive oil, 1/2 c canola oil – put all that in a food processor (adding more oil if necessary)

 

 

 

 

And let it go!  Believe me, Black Bean Hummus is great to eat and not pretty to look at, so I will spare you a photo of a black/brown blob.

I also made Sun Dried Tomato Hummus which is 2 cans drained chick peas, 1 cup ‘plumped’ sun dried tomatoes, 4-5 garlic cloves, zest and juice of 1 lemon, 1 T tahini paste, 1 T tamarind, 1 t cumin, 1 t paprika, S&P, 1/2 cup olive oil, 1/2 c canola oil – put all that in a food processor and mix up and add more oil if needed until you get……

 

 

 

 

We enjoyed this at work today with cukes, red and yellow peppers, celery, and baby carrots – we were all so healthy with our veggies and hummus!

I also had the chili for lunch – same stuff I have made many times before with ‘Slap Yo Mama’ seasoning, ground chuck, kidney beans, and cannelloni beans.

 

 

Hey Danielle – I made your favorite….CURRY!

We LOVE Curry here in the Blanton house.  Dee thinks we are crazy, but she is a freak that hates lots of foods (AND words) so I am confident to tell you- CURRY ROCKS!

First – prep your veggies – I cut up red pepper, 2-3 carrots (sliced thin), 2 cubed potatoes (cooked in the microwave with about 1/2 cup water for 4 minutes), and 1/2 diced onion (I prefer red).

Then get started in your wok!

-1 T canola oil and add to that – the diced onion, 2 T curry powder or curry paste (I get mine at the International Markets here around Atlanta, I have included a link to some great curry powders from Penzeys Spices….), 2 chopped/diced kaffir lime leaves (or 1 zested lime and the juice of that), 1 T fresh lemongrass or  1 t lemongrass powder and let that cook and add about 1 cup of stock and then about 1 cup of tomato sauce.  I then use a beurre mixer in the wok to mix all that up after it has cooked for about 5-10 minutes.  Then I add 1 can of chickpeas and the sliced carrots and let that cook for about 5 minutes.  Then I add a few squirts of Sriacha, the potatoes, about 1 cup of frozen corn, and the red pepper and cook that for about 3-5 minutes.  Then I take a chicken breast (sliced) and put that in with everything….I usually take 1-2 frozen chicken breasts and boil that and use some of that liquid as needed for the curry.  I cook it about halfway and then slice it SUPER THIN and cook it.

Then, when that is done, add 1 large can of light coconut milk and cook for about 5 minutes.  I then add some chopped cilantro and serve over quinoa or cous cous – but you can also serve over rice or eat alone –

YUM

Brussel Sprouts are little yummy cabbages

We LOVE, LOVE, LOVE Brussel sprouts in the Blanton house – which is ironic since I HATED them when I was little.  I remember my mom cooking them whole in the microwave and then me sitting at the table with my brother and sister (Jeff was a baby) while we had to finish and eat just TWO TO THREE brussel sprouts.  Needless to say, it would take all night, we would miss out on good 80s TV, and have to go to bed shortly after consuming 2-3 cold, soggy brussel sprouts – YUCK!

I worked at La Tavola a few years back and we had brussel sprouts there that inspired me to make them like this at home.  They have become a staple and I make them when we are around family and have passed the recipe on to family and friends as well.

Take about 1lb brussel sprouts and cut off the bottom ‘stem’ portion and then slice each one into about 4-5 slices, peeling off any bad layers.  Heat 1T olive oil or canola oil in a non-stick saute pan **you can also cook about 2-3 slices bacon in a pan, remove the bacon to cool and crumble to toss back in, and cook them in that bacon grease – LT uses pancetta, also good!  Put in the sliced sprouts and cook, tossing every 2-3 minutes, until they are almost all caramelized and browned.  You may have to add a bit more oil to the mix during the cooking.  Add in about 1/2 cup sliced sun dried tomatoes (do we know how to ‘plump’ them if they are dry?  if not, contact me!), 1-2 cloves minced garlic, and S&P to taste.

When they are a little more soft and all caramelized in about another 5-7 minutes, serve!  We had them last night with parsley red potatoes and tilapia – YUMMO!