I have been on a hummus kick of late, not sure why! I thought it was a difficult thing to make. Oh man! I was SO wrong! What is even better, I can make flavors I want instead of what is just sold in stores. Today, I made avocado hummus. So Yum!! Below is the ingredients I used, but bear with me, these will be approximations, as i rarely use level amounts, I just taste, taste, taste!
1 can Garbanzo bean, drained, retaining liquid
4 garlic cloves – minced
2-3 tablespoons fresh cilantro – chopped
1 1/2 tablespoons toasted sesame seeds
1 tablespoon peanut curry
pinch of kosher salt
In food processor, add beans, avocado, garlic, cilantro, sesame sees, curry, salt. Process ingredients, add liquid from beans and alternate olive oil until desired consistency.
Wow! Where has the time gone! It has been a long while since I have posted, and really, has anyone missed me??!
With the fall around the corner, I am in total soup mode!
I had some potatoes from the farmers’ market I needed to use. So I decided to play around in the kitchen and I am working on this recipe. Of course, the broccoli was not from my farmers’ market but a lot of the other ingredients did. So, this recipe is a work in progress.
I will list the ingredients but not able to give the exact measurements since I am still toying with it to make it the best or at least good!
potatoes ~ a few different varities but I think I will go with Yukon gold when I perfect the recipe; broccoli; cream cheese (which will change to plain Chevre), sharp cheddar, colby blend, and mozzarella; red onion; LOTS of garlic; milk; and curry.
I have been craving chicken salad for some reason. With the heat of summer, I got a rotisserie chicken from the grocery store so I did not have to heat up my small kitchen.
1 rotisseire chicken – plain – skin removed and cut up
3 large/jumbo eggs* – hard boiled – chopped
1 small red onion* – chopped
1/4 cup homemade sweet pickles – finely chopped
2 TBSP brine from pickles
1-2 TBSP curry*
1/2 cup plain greek yogurt
dash of kosher salt
Mix all together until thoroughly combined
*Eggs from T5 Farm, red onion from South Wind farm, and Curry from Momma T – All at Chapel Hill Farmers’ Market
Due to snow and ice last Saturday there was no farmer’s market. Yes, I live in the South, North Carolina to be exact, so when there is snow my town, as well as most of the state, shuts down. You may laugh, and that is fine! But where else can it be 9 degrees on Monday and 70 degrees on Friday!!
Needless to say, I was so happy this morning knowing I would get back to my usual Saturday morning schedule of going to the farmer’s market. You may laugh at me again, but I love my farmer’s market, #chfarmersmarket. I have met some of the most AMAZING people!! And happy to call them friends. If you are as lucky as I am to have a farmer’s market close, PLEASE, go and support them.
My goodies for today include some amazing chocolate, delicious sweet potatoes, awesome chevre, and locally made body scrub and body butter.
I found this recipe in a special interest magazine, “Better Homes and Gardens Special Interest Publications – Soups and Stews”. I love soup so this magazine was a MUST HAVE for me!
As I usually do, I made a few minor adjustments. Here is how I made it:
*1 TBSP butter
*1/2 cup chopped carrots
*1/2 cup chopped onion
*4 cloves minced garlic
*1 Portobello mushroom cap – chopped
*4 cups chicken broth
*2 cups chopped cooked chicken
*2 cups dried egg noodles
*1/2 tsp each – salt (I used lime salt); dry mustard; black pepper
*1/4 tsp curry powder
*1 cup fat free half & half
*1 TBSP flour (all purpose flour)
*1 cup chopped broccoli
*1/2 cup frozen peas
*sriracha to taste (I used about a tsp or so)
- In large saucepan melt butter over med heat, then add carrots, onions, and garlic and cook until tender. Stir in chicken broth; chicken; egg noodle; salt; mustard; sriracha; and curry powder. Bring to a boil, then reduce heat and simmer until noodles are tender.
- In a small bowl whisk together half & half and flour, then gradually add to chicken mixture. Stir in broccoli and peas. Let simmer about 5 minutes or so until soup has slightly thickened.
I served the soup topped with a little shredded cheese and homemade crescent rolls.
I love soup! And I find it very comforting and filling this time year.
This recipe was included in my local farmers’ market newsletter. I love my local farmers’ market. I am there practically every Saturday. In their weekly newsletter, this recipe was included. ***link below***
As with most recipes I find, as some of you know, I do some adjusting. Sometimes it is lots of adjusting. I say why not! Sometimes in a recipe there are ingredients I do not care for so I adjust it to what I like, since I am the one eating the final product.
Here is my list of adjustments to the recipe:
*substituted Japanese sweet potatoes for parsnips
*red onion instead of shallots
*chicken broth for vegetable broth (because that is what I had. Typically I do use vegetable broth)
*added 4 cloves of garlic
*added 3oz of goat cheese
*topped with shaved parmesan cheese instead of scallions and coconut cream
*made my own 5 spice – 2 tsp cinnamon; 2 tsp nutmeg; 2 tsp ground cloves; 3 stars of star anise; and 2 tsp white pepper – I have an extra coffee grinder so I put all ingredients in grinder and pulsed until the star anise was ground in,
And actually followed the directions for the soup.
**pumpkin, sweet potatoes, onions, goat cheese, and garlic from my local farmers’ market – Chapel Hill Farmers’ Market**
Pinterest! I have found some amazing recipes there. This one is from cookingclassy.com. I will say this is carbonara’ish because I am unable to have the bacon. Here is the link:
My adjustments to the recipe:
Added shitake mushrooms; red onion instead of yellow; 5 cloves of garlic; and just added goat cheese because I could.