Recipe Share: Hummus and Tahini

I’m not sure what my recent obsession with chickpeas is about this month. Last recipe share was a chickpea veggie burger recipe and this one is hummus. Must be this growing bump under my frilly apron. I always thought I’d take advantage of late night ice cream or brownie cravings during my pregnancy, but alas everything I eat seems to require chickpeas.

This month’s recipe came from the blog Frugal Feeding. A remarkable blog, where you can find just about everything delicious! I like that the blogger even tells you how much money cooking things at home cost you vs in the store. For most, in fact all recipes, just pennies in comparison to store brought.
http://frugalfeeding.com/2011/04/18/hummus/

What I changed:
-Halved the quantity of ingredients (I was low on chickpeas).
-Added fresh basil and parsley in lieu of cilantro.
-Added a tablespoon of tahini
-Made a smoother paste, since I like mine on the smoother side.

The tahini was homemade and I found the recipe on the blog Passion for Family.
Also a wonderful blog with simple and easy recipes. Again I halved the serving size. Since I didn’t have the proper equipment I used my coffee grinder. Got the job done.
http://passionforfamily.com/2012/11/27/homemade-tahini/

Heading on summer holiday to France. I have a lovely container of hummus veggies and bread backed for the trip. I’ll try to remember to snap photos of all the delicious food! Happy cooking!

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Recipe Share: Adapted Chickpea Burgers

This week’s recipe was taken from the blog, Take a Bite out of Life.

I stumbled across this blog while searching for a recipe with chickpeas. I’m happy I did, because the blogger not only has some delicious cake recipes, but also has great recipes for those with dietary restrictions. Definitely worth checking her out.

Her chickpea burger recipe has a wonderful spicy kick to it. It’s a delicious and healthy burger alternative that’s packed with protein. It’s also low in fat and cholesterol. Serve warm with lots of delicious herbed yogurt (plain yogurt mixed with your favorite herbs), your favorite salad or veggies mixture, pita bread and little squeeze of fresh lemon.

You can find the recipe here.

The only things I did differently:

  • Instead of oats – I used 1/4  c of corn flour (ground maize)
  • I omitted the oregano, flaxseed, curry powder and siracha sauce instead I used instead: salt, pepper, cumin and paprika
  • I added one egg and 2 TBSP of fresh lemon juice
  • I added freshly chopped chives (1 tsp), parsley (1TBSP) and basil (1tsp)
  • Instead of baking, I pan grilled each burger on each side for 6-8 minutes .  (The following day, I baked falafels with the leftover mixture and it was yummy, so both methods work well).

My Favorite Pasta Salad Ever!

Yesterday I had a small 4th of July dinner, per usual tradition. For dinner, I served rump steak cuts marinated in balsamic vinegar and molasses, summer squash sautéed with onions and pasta salad, followed by a dessert of red velvet cake, served with summer berries. Meat has slowly worked its way back into my life after a month without it.

Back to the menu, I must say, the pasta salad was really the true star of the show. The meat and zucchini– only backup dancers. This salad is so refreshing and light. It’s chock full of delicious flavor and has a light citrus taste. This morning I actually contemplated eating it for breakfast with a slice of red velvet, but then realized that would leave me without lunch.

This recipe is really simple to make, hope you enjoy it. And for those back home, hope you had a fun 4th!

 

What you need.

  • 200 grams / app. 1/2 pound of pasta (I used whole wheat fussili)
  • 1 avocado, diced
  • 1/2 of a bell pepper, diced
  • 2 tomatoes, diced
  • 1 carrot, diced
  • 1/4 of a red onion, minced
  • juice from half a lemon
  • 1 clove of garlic, minced
  • 1/8 – 1/4 c of mayonnaise
  • 1/4 tsp of chives, chopped
  • 1 TBSP of fresh parsley, chopped
  • 1/4 c of shredded parmesan
  • paprika, sea salt and pepper, to taste

 

  1. Boil pasta according to directions, strain, and run under cold water until cool.
  2. Place pasta, avocado, peppers, tomatoes, onions, carrots, in a bowl. Pour lemon juice on top and gently mix.
  3. Mix garlic and mayonnaise in a separate bowl. Add to salad and gently mix, evenly distributing sauce.
  4. Mix in fresh herbs and cheese, then season to taste.
  5. Place in the fridge for at least 30 minutes.

 

 

 

Cook a Blogger’s Recipe Month?

While scrolling through my reader, I instantly started drooling over and liking  many recipes from food bloggers that I follow. There are so many wonderful recipes and food bloggers out there, it’s overwhelming at times! I often find myself simply saying “oh that looks so good, I have to try it”. However, as soon as a log-off, I go back to cooking my own dishes and simply liking others. I’m not sure if this is your experience too?

In attempt to make a more interactive exchange with other food bloggers, I thought during the month of July I’d try another blogger’s recipe and blog about it. I’ll be sure to give credit to that blogger and link readers to the original recipe. If anyone else would like to take part, simple try a recipe you’ve been eyeing and post about it.

Now on to the fun part, “screen” shopping for next week’s tasty recipe.

Hope you’ll join me! If you do take part please tag your post “Recipe Share”. Happy Cooking!