Sundried Tomato Hummus

I love hummus - it's so cheap and easy and delicious. And there are so many variations in the flavor - literally endless combinations of ingredients. Anyway, I read about adding sundried tomatoes and couldn't wait to try it. They add such a great punch of flavor and color, it really was great.

makes 3-4 servings

1 can garbanzo beans (about 1 cup)
1 jar sundried tomatoes (about 1 cup)
1-2 Tbsp olive oil (I used the oil from the sun dried tomatoes for extra flavor!)
1 Tbsp lemon juice
1 large garlic clove
1 tsp paprika
salt to taste
parsley

Using a blender, blend beans, oil, lemon juice, garlic clove, and paprika in a bowl. Chop up the tomatoes and mix them in the mix, adding salt and fresh chopped parsley until you are satisfied with the taste.

Great with vegetables, bread or on sandwiches.

Vegetarian Chickpea Curry

from Allrecipes

It was a warm Sunday afternoon and it was time to make dinner. Everything around here is closed on Sundays, and I had forgotten to pick up groceries. BOO! So I looked at the few ingredients we had around the house and miraculously found everything I needed for this recipe. And wouldn't you know, it was delicious.

I'm feeling more comfortable with curries day by day, and this one is great and so easy. You could add chilies for heat or cool it down with some plain yogurt or sour cream. Anyway, give it a try.

1 Tbsp butter
1 onion
3 cloves garlic
3 tsp curry
2 tsp garam masala
2 tsp paprika
1/2 tsp sugar
1/2 tsp ginger
1/4 tsp tumeric
1/4 tsp salt
1/4 tsp pepper
1 can garbanzo beans
2 potatoes, chopped
1 can coconut milk (reduced fat is fine)
1-2 tomatoes, chopped
1/3 cup milk
2 Tbsp tomato paste
2 vegetable bullion cubes
1-2 Tbsp cornstarch or flour to thicken the sauce (optional)
almonds, for garnish
sour cream, for garnish

Melt the butter in a large wok and saute onions and garlic until the onions are soft and translucent (about 20 minutes on medium low). Add the spices and allow them to toast for 1-2 minutes.

Chop potatoes into chunks, and add the rest of the ingredients to the walk. Simmer on medium-low until the potatoes are cooked through and the flavors have mingled. If the sauce is too runny, add the cornstarch or flour to thicken it up. Serve on a hot bed of rice topped with almond slivers and sour cream.

Couscous Confetti Salad

I got this recipe from a friend and brought it to a barbecue this weekend because I hate showing up and all there is to eat are chips and cookies. At the end of the party, this salad was nearly gone, but there were several bags of sweets leftover and this got me thinking: Most adults I know are trying to maintain a healthy weight and have trouble sticking to their diets at parties. While I love a good cookie as much as the next person, I'm coming to firmly believe that you should bring healthy food to every party.

Healthy food makes everyone feel better!

2 cups cooked Couscous + vegetable bullion
1 cup cherry tomatoes
1 red onions
1 red beans
1 cucumber
2 cups corn
1 Tbsp lemon juice
Salt and pepper to taste

Prepare the couscous according to the box directions, including the bullion cube in the water for flavoring. Set aside. Cut cherry tomatoes into quarters, dice the onion thinly, chop up cucumber and mix altogether.  Combine all ingredients into a bowl and mix well with couscous. Enjoy!

White Bean Hummus

adapted from Cooking for Mr. Picky

I love hummus, but it is difficult to find here in Austria. So when I saw this recipe on my sister's site, I knew I had to try it. First of all, it was ridiculously easy. You literally just blend it all together and it's ready to go. It has great flavor and is a really healthy and filling snack. Hummus is traditionally made with garbanzo beans (chickpeas) but those are also difficult to find here, so I used white beans and it turned out great. So feel free to experiment.

Serves 4

1 clove garlic

1 can white beans

1 Tbsp lemon juice

1 1/2 Tbsp tahini

3/4 tsp ground cumin

1/2 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp paprika

olive oil

Put all ingredients in a blender and blend away. Garnish with olive oil and serve with pita bread, carrot sticks or other vegetables.

Calories: 1/2 cup = 225 calories

Basil Chili

It's been cold since we moved to Austria. And I finally got a pot big enough to make soup in. So in celebration I made Ben and I a bowl of chili. And it was good.

Serves 4-6

1-2 tsp oil

2 medium onions, diced

3 cloves garlic, minced

1 cup carrots, diced

2 cups chopped tomatoes

1 cup tomato sauce

2 cups kidney beans

1 cup corn

1 cup mushrooms

1 lb ground beef

1 tsp chili powder

1/2 tsp cayenne

2 cups beef broth

salt and pepper to taste

1 bunch fresh basil, chopped

cheese (to garnish)

Saute garlic and onion in oil until starting to soften. Then add carrots and mushrooms and saute until carrots are starting to soften. Then add ground beef, stir occasionally until browned. Add in tomatoes, tomato sauce, beans, corn, chili powder, cayenne powder, half of the bunch of basil and beef broth. Turn the heat to low and simmer for 30 minutes. Serve warm with cheese and fresh basil on top.

Mujaddara (Middle Eastern Pilaf)

adapted from Avocado Bravado

In an effort to diversify my cooking repertoire, I took a baby step with this Middle Eastern rice pilaf and was pleasantly surprised. Served with a side of greens, it was a great easy dinner that was healthy and easy on the wallet. The caramelized onions are cooked slowly to give a sweet and spicy kick to the rice and lentils.

Serves 2-3

4 onions, sliced

3/4 cup lentils

3/4 cup rice

olive oil

1/2 Tbsp sugar

salt and pepper to taste

1/2 tsp cardamom

1/2 tsp cinnamon

1/2 tsp cumin

Heat oil and a dash of salt in a large non-stick skillet on medium low heat. Add onions, sugar and spices and stir every few minutes for half of an hour. At this point, the onions should be softening and turning a nice golden brown. Turn up the heat and cook the onions for an additional 15 minutes, being careful not to let them burn. Once done, set aside.

In the meantime, prepare the lentils and rice according to their package directions. (You can cook them together if you want, just add the lentils a little after the rice so they don't become too soft)

Mix together lentils, rice, most of the onions, salt and pepper to taste. Serve warm, garnished with remaining onions.

7-Layer Dip

from my mom.

I love 7-layer dip! It is so tasty and easy to make. There are endless variations out there, some with ground beef or different types of beans (black, pinto or kidney) and cheeses. So feel free to add anything that could add to the mexican flavors. I'm sure you could make some healthier substitutions to make it a little lighter without sacrificing too much taste.

2 cups refried beans*

4-5 tomatoes, chopped

3/4 cup cheese, grated

1 jar black or Spanish olives, sliced

3-4 stalks of green onions, thinly sliced

1 cup sour cream

1 cup guacamole or 1-2 avocados, diced
1 bunch of cilantro, minced

*I also sprinkle a little chili powder or add jalepeños on top for some spice

1 bag of tortilla chips

In a large casserole dish, lay down a thick slab of refried beans until covering the bottom evenly. Then add the sour cream, guacamole, tomatoes, olives, green onions and cheese. Garnish with cilantro and sprinkle chili powder on top. Serve with tortilla chips on the side.

*In Europe it is difficult to find refried beans. SO, you can make your own by heating up 2 cans red kidney beans with 1 Tbsp butter and 1/3 cup salsa, then puree.

Cannellini Bean Dip

adapted from Jenn Cuisine

I have been having a love affair with beans. They taste so good and are so good for you and are so filling! Unfortunately they don't take a very good picture. This bean dip was terrific and very hearty, I served it with toast and salad and it was great. The recipe calls for tuna, but I think it would be better without it. I also think it would be great with some cheese mixed in and maybe even heated up... so experimentation is recommended.

4 cups white cannellini beans, canned (drained and rinsed) or already cooked

1/2 lemon, juiced (about 2-3 Tbsp)

olive oil, as needed (I used a little more than 1/4 cup, taken from the sundried tomatoes)

1/2 cup chopped sundried tomatoes

1/2 cup canned tuna

1 tsp basil

1 tsp parsley

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp thyme

1/2 tsp sage

salt and pepper to taste

Add beans and lemon juice to a food processor, and pulse until it is all smooth. If too thick, slowly pour in olive oil until it is the consistency of scoopable dip. Mix in tomatoes, tuna, herbs salt and pepper. Serve with pita bread or chopped vegetables.

White Bean and Lentil Stew

Adapted from Dana Treat

This was a great stew. It's vegan and healthy and so tasty. Pour it on top of brown rice and be prepared to feel good about your diet.

Olive oil

1 large onion

3 garlic cloves

3 Tbsp tomato paste

2 tsp ground coriander

1 tsp caraway seeds

1/2 tsp cayenne pepper

2 cups vegetable broth

2 cups water

1 cup dried lentils

1 15-oz (about 425 grams) garbanzo or white beans, rinsed and drained

3 carrots, peeled and chopped into matchsticks

1 Tbsp dried parsley

10 oz (about 275 grams) spinach

1/2 head cabbage, finely chopped

Lemon wedges

salt and pepper (to taste)

Heat a large pot, add oil and saute the onions and garlic until soft. Add tomato paste and spices and keep stirring until fragrant (about 1 minute). Stir in broth, water and lentils and increase the heat to bring to a boil. Once boiling, reduce heat to a simmer, cover and let cook for about 15 minutes (or once the lentils are almost tender).

Add garbanzo beans, carrots, cabbage and parsley. Cover and simmer until the carrots are very tender. Stir in spinach slowly and allow for it to wilt. Season with salt and pepper. Ladle into bowls of rice and garnish with parsley and lemon.

Brazilian Black Mango Soup

from Allrecipes

When I first saw this recipe I was pretty skeptical because of all the random ingredients. Mango in a stew? Are you crazy? But I really love mango. And black beans. And sweet potatoes. So I thought I would give it a try. So glad I did. And while I loved the ham, it would be great with out it as well.

1 Tbsp oil

1/4 lb chorizo sausage

1/3 lb cooked ham, chopped

1 medium onion, chopped

2-3 cloves garlic, minced

2 lbs sweet potatoes, peeled and diced

1 large bell pepper, chopped

2 (14.5 ounce) cans diced tomatoes with juice

1 hot chili pepper, finely minced (optional, add for heat)

1 1/2 cups stock

2 (16 oz) cans black beans

1 mango

1/4 cup fresh cilantro

salt to taste

First, heat oil in a big pot. Saute onion and garlic and once softened, toss in the chorizo and ham. Then add in the sweet potatoes, bell pepper, the cans of tomatoes with juice, minced chili pepper, and stock. Bring to a boil, then simmer for 15 minutes. Stir in beans and simmer for 5-10 more minutes. Lastly, mix in mango and cilantro, season with salt and serve.

Sweet and Sour Green Beans and Onions

adapted from Tracey's Culinary Adventures

1 lb green beans, trimmed

1 Tbsp butter

2-3 large red onions

1 chili pepper (1/2 tsp dried crushed red pepper)

1/3 cup red wine vinegar

3 Tbsp dark brown sugar

Salt and pepper to taste

Steam beans until just tender, about 5 minutes. Then transfer to a plate and set aside.

Melt butter in a lager heavy skillet at hight heat. Peel the onion, chop in half and chop again lengthwise leaving you with larger pieces of onion. Saute until onions begin to soften (3-4 minutes). Add vinegar and sugar and stir until sauce thickens, about 2 minutes. Add in beans; toss to coat and heat through, about 1 additional minutes. Season with salt and pepper.

Spicy Spanish Bean Soup

I just can't get enough soup this winter! It has been so snowy and cold this week and this soup was perfect to cast off the chill.

1 Tbsp olive oil

1 medium onion

1 bunch cilantro

1/2 tsp oregano

1 tsp cumin

1/2 tsp paprika

1-2 chili peppers (depends on how much spice you want)

2 chorizo sausages, chopped into pieces

2 cups garbanzo beans

3 potatoes, cut into thin slices

1/2 cup olives, chopped

1 red pepper (I used the roasted kind that comes in a jar)

1 cup tomato sauce

3-4 cups chicken broth

cheese or sour cream to garnish (optional)

Saute the onion, garlic until beginning to soften. Then add oregano, cumin, paprika, chilies and sausages in a large soup pot. Add the rest of the ingredients and simmer for 20-30 minutes, stirring occasionally. Serve immediately.

Black Bean and Feta Quesadillas

adapted from What's for Lunch Honey

Quesadillas were a staple at my house growing up. They are so quick and easy to make, plus the variations are endless so you can really just make do with whatever you have on hand. I loved this unique combination of the spicy beans and creamy goat cheese.

1 medium onion

2 cloves garlic

2 Tbsp olive oil

1 can (about 1 1/2 cups) black beans

1 cup corn

1 large tomato, diced

1 tsp chili powder

2 tsp ground cumin

1/2 tsp cinnamon

12 oz goat cheese (about 300 grams) I used Feta

1 bunch of fresh cilantro

salt and pepper to taste

8-10 tortillas

guacamole

sour cream

lettuce

Heat the oil and saute garlic and onions until soft - about 5 minutes. Then add beans along with spices and stir. Then add corn and tomatoes and cook mixture for 6-8 minutes. (Add water if necessary) Remove from heat, stir in the cilantro and set aside.

In a frying pan on medium heat, place one tortilla at the bottom, add a thin layer of beans and sprinkle the top with the goat cheese, leaving about 1/2 inch from the edge clear. Then sandwich it between another tortillas. Brown each side for about 2 minutes. Cut the quesadillas into wedges and serve with guacamole or sour cream and a side of lettuce.

Roasted Potatoes and Green Beans Salad

adapted from Stacey Snacks

I love roasted vegetables, there is so much flavor released and it is so easy to do. This is a simple salad that would taste great as a side dish or a light lunch.

1 lb of potatoes, with skins on

2 onions, roughly chopped

1 lb green beans (would also taste great with chunks of Zucchini)

Dressing:

1/4 cup olive oil

2 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 Tbsp parsley

3 tsp sugar

salt and pepper to taste

Whisk dressing and set aside. Quarter the potatoes and place them in a bowl. Chop the onions into thin strips, and place them into the bowl with the potatoes. Drizzle the mixture with salt and olive oil and toss to coat evenly. Place on a baking sheet and roast at 400 (204 C) for about 25-35 minutes, or until crispy.

Blanch your green beans in boiling water for only about 5 minutes (so they stay crispy) and drain in a colander. You can rinse them with cold water to prevent them from cooking longer if you like.

Once potatoes/onions are done, combine them together and just before serving, pour the dressing over the whole mixture. Best served warm, but tastes great at room temperature as well.

Bean Burritos

adapted from Martha Stewart

These turned out so great and had so much flavor that you didn't miss the meat at all. The best part about it is you can make extra and freeze them individually for a quick lunch or dinner later in the week.

This picture doesn't show off many beans, but they are in there!

Beans:

2 Tbsp olive oil

2 medium onions

4 cloves garlic

1 jalapeño

1 tsp chili powder

salt and pepper

1/2 cup diced canned tomatoes (about 1/2 can)

3 cans beans (black or pinto)

1 bag (about 3 cups) corn

Mexican Rice:

3/4 cup rice

1 chicken (or vegetable) bullion (or 1 1/5 cup broth)

1/2 cup diced canned tomatoes (about 1/2 can)

1 cup cheese

1 head lettuce (or other leafy greens)

8 burrito sized tortillas

salsa

sour creme (optional, but recommended)

1. Cook rice using broth or drop a bullion cube in the water. Once done, mix in canned tomatoes and set aside.

2. Saute onions, garlic, jalapeño, chili powder and salt and pepper in a large pot until soft and golden. Add tomato paste and cook for 1-2 more minutes, then add beans and 1 1/2 cup water. Once boiling, turn heat down to low and simmer for about 10-15 minutes to reduce the liquid. Add corn to bean mixture and cook until heated through.

3. Grate cheese, chop lettuce and warm up tortillas according to package instructions (or make your own)

4. Assemble burritos: mound 1/4 cup rice, 1/2 cup bean mixture and sprinkle cheese on one side of the tortilla. Fold and hold in sides. Start from the filled end, holding sides in as you work, tightly rolling it into a bundle. Serve immediately with salsa and sour cream, or wrap individually in plastic and freeze for up to 3 months.

To reheat from frozen with a microwave:

Remove from plastic wrap and put in microwave on a plate, covered in with a microwave safe bowl. Defrost on high for 3-4 minutes, uncover and microwave on high for 3-4 more minutes

To reheat from frozen using oven:

Remove burritos from plastic wrap, and cover them with foil. Place on a baking sheet and bake at 450 (230 C) for 40 minutes. Remove foil and bake to a crisp 5-10 additional minutes.

To reheat from defrosted:

remove all coverings and bake at 450 (230 C) for 10 minutes or microwave on high for 3-4 minutes.

Tasty Three Bean Salad

adapted from Cooking Books

This is a quick side that is bursting with flavor and vitamins.


1 can (16 oz) chickpeas
1 can (16 oz) white beans
1 can (16 oz) kidney beans
1 cucumber, seeded and diced
1 clove garlic, finely minced
1/3 cup chopped parsley (2 Tbsp dried)
1 tsp dried tarragon
1 1/2 Tbsp olive oil
1 1/2 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
salt and pepper to taste

Drain and rinse beans, and gently toss in a bowl with remaining ingredients. Serve immediately.

Cafe Rio Pork Salad

Adapted through trial and error from Cafe Rio

Living in Finland, we are pretty hard pressed to find good Mexican food. There are some restaurants that make a stab at it, but it's just not the same. The best way to truly recreate it is to make it ourselves. The Tex-Mex style dish I crave the most is the Sweet Pork Salad from Cafe Rio in my native Utah. There for only 7 bucks you can get a huge delicious meal that will haunt your dreams.



Cafe Rio Style Sweet Pork
4 lbs pork loin
1 liter Coke (not diet)
1/2 cup Brown sugar
1 can (7 oz) green chilies or 3-4 fresh chilies, minced
3-4 cloves minced garlic
1-2 tsp cumin
1 tsp ground mustard
salt to taste

Marinate the pork in a heavy duty Ziploc back with 1 1/2 cup Coke and 1/4 cup brown sugar. Marinate for a few hours to over night.

Put marinade and pork in a crock pot (or in a large pot on the stove). Add the rest of the brown sugar, chilies, garlic, cumin, and mustard, plus enough Coke to cover most of the meat. Cook on high for 3-4 hours, or on low for 8 hours. We usually start it late at night and it is done by the next morning. The pork should be tender and shred easily. Check on it every once in a while to make sure there is enough juice (you don't want it to get too dry).

Cafe Rio Style Cilantro-Lime Rice
1 cup uncooked long grain white rice
1 tsp butter
2 cloves garlic, minced
1 tsp + 1 Tbsp freshly squeezed lime, plus the grated rind
2 1/2 cups chicken broth
2 tsp sugar
3 Tbsp fresh cilantro

In a saucepan, combine rice, butter, garlic, 1 tsp lime, and chicken broth. Bring to a boil and cook on low for 15-20 minutes or until the rice is tender. In the meantime combine 1 Tbsp lime juice plus the rind, sugar and cilantro. Once the rice is done, mix the two together

Cafe Rio Style Black Beans
2 Tbsp olive oil
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 1/3 c tomato juice
1 /12 tsp salt
2 Tbsp fresh cilantro

Pico de Gallo
6 tomatoes, seeded and diced
1 medium onion, diced
1/2 cup fresh Cilantro, chopped
2-3 fresh jalapeño, seeded and minced *optional
2-3 cloves garlic, finely minced
1 1/2 Tbsp lemon juice
salt to taste

Cafe Rio Cilantro Ranch:
1 packet Traditional Hidden Valley Ranch mix
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, husks removed
1/2 bunch fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeño

or you can use my personal favorite dressing,

Cilantro Lime Vinaigrette:
1/4 cup fresh lime juice
2 cloves garlic, finely minced
1 tsp sugar
2 Tbsp olive oil
1/2 cup fresh cilantro
1/2 tsp salt

Combine all ingredients in a blender. Enjoy!

Also needed:
lettuce (Romaine or other leafy green, not iceburg)
guacamole (optional)
sour cream (optional)
Parmesan cheese
large tortillas

Ok, I know this looks like a huge ordeal. But it is definitely worth the effort.
You will have to start the day before to get the meat going (although in a pinch, you could probably do it in 4-5 hours). Then prepare the rice, beans and pico de gallo as directed.

When you are ready to eat, start with the tortilla. Warm it gently on the stove, then put it on a plate and add a scoop of warmed rice and beans, and a generous helping of pork (also warmed up). Add the lettuce, pico de gallo, a small scoop of guacamole and sour cream and a sprinkling of Parmesan. Serve the dressing of your choice on the side. Eat, and repeat.

Chickpea and Feta Salad

adapted from Kalyn's Kitchen

Salad:

1 head of leafy greens, torn into peices

1 can chickpeas (garbanzo beans), rinsed well

2 Tbsp balsamic vinegar

4 oz Feta cheese, crumbled

Kalamata olives

1 small purple onion, diced

2-3 tomatoes, diced and seeded

Dressing:

1/2 cup olive oil

1/2 cup balsamic vinegar

1-2 cloves crushed garlic

1 tsp mustard

Salt and pepper to taste

Rinse chickpeas and let dry for 5 minutes. Combine them with 2 Tbsp of vinegar, shake to coat and let them marinate in the fridge for at least 1/2 hour. Make the dressing, toss the salad and add the rest of the vegetables. Add chickpeas before serving.

Chickpeas with Sausage and Peppers

adapted from Perfect Pantry

This dish is a type of tapas, or appetizer, from Spain. It has tons of flavor and was totally easy.


4-5 links of sausage

1 Tbsp olive oil

1 medium onion, chopped

1 clove of garlic, minced

1 15-oz can of chickpeas, drained and rinsed

1-2 red bell peppers, chopped

1 head of greens

1 tbsp lemon juice

salt and pepper to taste

Cut the sausage into small pieces. Saute sausage, onions, garlic until the onion is softened but not browned. Add chickpeas, peppers and cook for an additional 2-3 minutes (until heated through), then add the greens and stir them in until just wilted. Season with lemon juice, salt and pepper and serve.

Red Lentil Soup

adapted from 101 Cookbooks

I didn't end up making this exactly the same way, I had to make some substitutions and still it turned out pretty well. Ben ate the entire pot. That is 7 servings. Yikes.

2 cups lentils (black beluga or green french recommended)

1 Tbsp olive oil

1 large onion

1 can of crushed tomatoes

2 cups vegetable stock

3 cups of a leafy green (chard, kale, spinach) rinsed and chopped

salt, to taste

Yogurt:

a pinch of saffron

1 Tbsp boiling water

two pinches of salt

1/2 cup plain yogurt

Bring 6 cups of water to boil, add lentils and cook for about 20 minutes (until tender). Drain and set aside so they don't get mushy.

To make the saffron yogurt, combine the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes and stir it in with the yogurt. Mix in salt and set aside.

Then, heat the oil in a heavy soup pot and saute the onion in slat until tender. Then stir in the tomatoes, lentils, and stock until the soup comes to a simmer. Stir in the chopped greens and wait another minute until just wilted. Ladle into bowls and served with a dollop of yogurt.

Serves 6-8