Well, talk about getting it done all at once! We have our first visit here at our house next Wednesday and the second at the agency in Fort Worth on Friday. YEAH! It's going to be a long week next week. God is so good!
Please keep us in your prayers!
Thursday, July 22, 2010
Thursday, July 15, 2010
Mexican Hummus....Um, Um, Good!
Mexican food is one of my bf's. Of course, we don't do the lard and the cheese around here...but yall this is some tasty business right here. I scored this recipe from Vegetarian Times and added some flare.
Mexican Hummus
1 15.5-oz. can pinto beans, drained and rinsed
1/2 cup salsa
1 Tbs. lime juice
2 tsp. olive oil
1 clove garlic, minced (about 1 tsp.)
1 tsp. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup cilantro
Directions
1.Put beans, salsa, lime juice, oil, garlic and cumin in food processor or blender, and purée until smooth.
2.Spoon mixture into bowl, and stir in pumpkin seeds and cilantro. Use immediately, or cover and refrigerate. Makes about 1.5 cups.
So, I try and not use canned beans if I can help it...too many metals. I soaked 1.5 cups of pinto beans with kombu (seaweed that's nature's beano) overnight and then drained and cooked by bringing to a boil and then lowering heat to as fast simmer covered for an 1.5 hours in 6 cups water. You'll know when they are done because they fall apart. Yes, I bought the salsa (organic) and didn't squeeze my own limes (organic lime juice)....I am trying to create recipes for ladies who have busy lives!! I'm right there with yall.
It gets better. I broiled squash, zucchini, and red pepper in the oven marinated in EVOO and salt and pepper about 4-6 min a side. I then spread the hummus over a sprouted tortilla and picked basil from the garden, three leaves, some raw red onions, leftover arugula from the quinoa recipe, and voila! Another wrap, easy to assemble and oh so yummy! You can also serve this as a dip with veggies or whole wheat pita. Any left-over toasted pumpkin seeds you have, go great in a jar and eaten as a snack or in oatmeal for breakfast.
Bueno.
Mexican Hummus
1 15.5-oz. can pinto beans, drained and rinsed
1/2 cup salsa
1 Tbs. lime juice
2 tsp. olive oil
1 clove garlic, minced (about 1 tsp.)
1 tsp. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup cilantro
Directions
1.Put beans, salsa, lime juice, oil, garlic and cumin in food processor or blender, and purée until smooth.
2.Spoon mixture into bowl, and stir in pumpkin seeds and cilantro. Use immediately, or cover and refrigerate. Makes about 1.5 cups.
So, I try and not use canned beans if I can help it...too many metals. I soaked 1.5 cups of pinto beans with kombu (seaweed that's nature's beano) overnight and then drained and cooked by bringing to a boil and then lowering heat to as fast simmer covered for an 1.5 hours in 6 cups water. You'll know when they are done because they fall apart. Yes, I bought the salsa (organic) and didn't squeeze my own limes (organic lime juice)....I am trying to create recipes for ladies who have busy lives!! I'm right there with yall.
It gets better. I broiled squash, zucchini, and red pepper in the oven marinated in EVOO and salt and pepper about 4-6 min a side. I then spread the hummus over a sprouted tortilla and picked basil from the garden, three leaves, some raw red onions, leftover arugula from the quinoa recipe, and voila! Another wrap, easy to assemble and oh so yummy! You can also serve this as a dip with veggies or whole wheat pita. Any left-over toasted pumpkin seeds you have, go great in a jar and eaten as a snack or in oatmeal for breakfast.
Bueno.
Wednesday, July 14, 2010
Time for A Recipe
Time for some new recipes, it's been way too long! I haven't stopped cooking, this house loves to eat! The more I learn and experiment with cooking, the more I see how it's quickly become one of my great passions. I love to help others strive for healthier and happier lifestyles. A little back story, I was very sick for 15 years. Two years and one month ago, God used food and a major lifestyle change to completely heal my body of the illness I had for so long! It's been an amazing journey and I hope to one day take it even further and start my own business. So, with a husband in school, who eats A LOT, I have been working on recipes that he can put in a wrap and carry with him on campus.
Quinoa (prounounced keen-wah) is a fabulous and versatile grain. It's easily digestible and has a light, nutty flavor. It's has more protein (averages about 16.2%) and calcium than a quart of milk, so it gives you endurance. It's high in iron, magnesium, and potassium. It is strengthening to the kidneys and heart. With this grain, a little goes a long way! It expands to four times its volume when cooked. What's not to love.
Veggie Stuffed Quinoa
Ingredients
1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
1 red bell pepper chopped
1/2 cup chopped parsley
1 cup of chopped arugula
3/4 teaspoon ground cumin
1 t sea salt (or to taste)
1t garlic powder
1 cup uncooked quinoa, rinsed and cooked according to package directions (Salt and pepper to taste
1/2 cup roasted almonds
Method
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped pepper, cook until just softened, then add parsley and arugula (in batches, if needed).
Let greens wilt then stir in garlic powder, salt, and cumin and cooked quinoa and toss gently to combine. Add salt, pepper and almonds and cook 1 to 2 minutes more. Set aside to let filling cool until just warm. Serve as a tasty side dish or in sprouted whole grain wraps. This made a huge pot as you can see, so it should last for a few days and lunches!
Finished dish!
Happy and healthy eating!
Quinoa (prounounced keen-wah) is a fabulous and versatile grain. It's easily digestible and has a light, nutty flavor. It's has more protein (averages about 16.2%) and calcium than a quart of milk, so it gives you endurance. It's high in iron, magnesium, and potassium. It is strengthening to the kidneys and heart. With this grain, a little goes a long way! It expands to four times its volume when cooked. What's not to love.
Veggie Stuffed Quinoa
Ingredients
1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
1 red bell pepper chopped
1/2 cup chopped parsley
1 cup of chopped arugula
3/4 teaspoon ground cumin
1 t sea salt (or to taste)
1t garlic powder
1 cup uncooked quinoa, rinsed and cooked according to package directions (Salt and pepper to taste
1/2 cup roasted almonds
Method
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped pepper, cook until just softened, then add parsley and arugula (in batches, if needed).
Let greens wilt then stir in garlic powder, salt, and cumin and cooked quinoa and toss gently to combine. Add salt, pepper and almonds and cook 1 to 2 minutes more. Set aside to let filling cool until just warm. Serve as a tasty side dish or in sprouted whole grain wraps. This made a huge pot as you can see, so it should last for a few days and lunches!
Finished dish!
Happy and healthy eating!
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