Yup, this recipe didn’t lie. It is better than Starbucks. Wouldn’t change a thing. Used a combo of leftover half and half with a splash of skim to make the full two cups and it was really yummy. Also just strong brewed some grocery store coffee (no need for the good stuff here).
Wow! This hummus was incredibly delicious and super fast. Instead of chipotle powder (which I could not find at my local latin supermarket), I just used a bit of the sauce from canned chipotles…just a little bit, maybe a half teaspoon or so. It was the perfect amount of spice for me! I also used white beans instead of garbanzos because they were cheaper. And my immersion blender worked beautifully for making the hummus.
The only thing is I couldn’t taste the corn, and I even added more than the recipe called for. So the good news is you can totally make this hummus any time of year because the sweet corn taste didn’t really come through, so the recipe would be delicious without. I paired it with black bean pineapple salsa and it was incredible.
Update 11/22/15: Made this with peas instead of corn. Yum! I use quite a few peas too, you can just play around with it until you get the proportions right. I ended up adding a little more olive oil and tahini.
Also, if it tastes a little bland after adding the chipotles and salt, add more salt first. Mine turned out just on the edge of too spicy for me.
So simple and delicious! Used half and half instead of whole milk. COuld easily be a template to use with other types of potatoes and squash: sweet potato, yukon gold potato, butternut squash, acorn squash, etc. Would try to double next time as this barely made four meals supplementing with a serving of grains.
Yum! This was so tasty and easy, wouldn’t change a thing. Only thing to keep in mind for next time is that the broiler in my temporary housing isn’t that great, so it took around 2 hours to roast the eggplant. Hopefully it won’t take that long if I try it again in my new place.
Great as a tartine with a fried egg, or just with crusty bread and some sort of veggies side. Am also trying to throw it into some pasta sauce with roast tomatoes.
UPDATE: My oven broiler isn’t that great either. Try for an hour and see. The eggplants didn’t shrivel very much, but they became very hollow feeling, and the insides were perfect. Also, I would double the recipe next time and freeze half of it.
Yum! This was super easy and delicious. The peeling and chopping takes up a bit of time (I had a 2lb bag of strangely small carrots). But it comes together so fast, and 15-20 on the stovetop is enough time to make the carrots tender enough to puree.
I also threw in some zucchini I had lying around. Also couldn’t find red curry paste so I used jerk seasoning instead. Turned out great. For a spice wimp like me, a scant half tablespoon was ever so slightly too much.
For toppings: crema, chopped roasted salted peanuts, cilantro. Divine.
Update: Make a cup of rice to go along with, and this will feed you for 6 meals. Also, tried adding some beans into the puree for protein, make sure to up the spice a little bit if you do this.
This was really delicious! I quick pickled my cucumbers with Deb’s pickled cabbage salad brine, since they were grocery store cucumbers and weren’t that wonderful. To boost nutrition, I added some carrot ribbons and couple of handfuls of spinach, which should be added when tossing the noodles with the dressing. Yum! Also I used regular old linguini which worked out great.
It also comes together pretty fast. Though there is a lot of measuring involved in making the dressing, you can pretty much finish it while the noodles are cooking.
Yum! Good pro tip on barley, don’t overcook it or it becomes mush. Made this mistake last week trying to sub barley for farro and it was a mushy mess. BUT, cooking barley for 15 mins or so was perfect! And next time I’d just shred the zucchini, easier than making ribbons which I consistently have no patience for.