Hummus

1 15 ounce can of chickpeas/garbanzo beans
2 T tahini
1-2 cloves of garlic
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp paprika
juice of one lemon
olive oil, about 1/4 cup
water
2 T plain greek yogurt (optional)


Cream tahini and lemon juice in food processor or blender until light and fluffy. You can add a little water and/or olive oil to help this process. Add the garlic, salt, cayenne, cumin and paprika and pulse until incorporated. Now add the rinsed chickpeas 1/3 can at a time and blend until smooth. At this point add enough olive oil, water to reach your desired consistency. Enjoy with pita chips and veggies.

NOTES:
• When I make my hummus I taste as I go and add a little more of this and that, which is why the measurements are approximate.

• The greek yogurt makes it really creamy, but if you don't have it on hand, no worries

• Tahini can be found at health food stores or in the asain section of some regular grocery stores. It's a sesame seed paste. It's kind of expensive, but lasts a really long time.

• If you want a super smooth hummus and have some time on your hands, you can peel the chickpeas. After you rinse them in cold water, take a handful between your hands and run your hands together. The skins should fall right off. 

Roasted Veggies.

picture via marthastewart

you'll need:

-your choice of veggies {my favorite combo: carrots, asparagus, red potatoes, 

yellow squash, and broccoli.}

-olive oil

-salt and pepper

-1 lemon

-parmesan 

oven set at 400 degrees. 

cut all veggies around the same size, and mix together in a large

bowl with olive oil, salt and pepper, and parmesan. 

lay out on a lined, with tin foil, baking sheet and put half of a lemon {i use a whole, 

because i love that fresh lemon taste} juice squeezed on top. 

top with a little more pepper and salt. 

cook for 1 hour. and broil, on low, for the last 5 minutes. {watching closely}

take out, and enjoy.

done. yummy!

January Sign Up

Happy New Year everyone! Here is the sign up for January. In case you're not on Facebook, we decided to move recipe club to the third Tuesday of the month so it will be on January 17th. It will be hosted by Erin and she has reserved the Belle Monet clubhouse for us. We thought we'd try to start the year out right with the theme of 'Healthy Eating.' So sign up to bring your favorite healthy food to share with everyone. Can't wait to see you all in two weeks!

Main Dish- Ashley- Whole Wheat Spinach Artichoke Pizza
Main Dish-
Side Dish- Mel- zucchini pizzas
Side Dish- Nikki- Baked Veggies
Dessert- Valerie
Dessert-
Snack- Jessica
Snack- Liz- Green Smoothies

*Just as a reminder make sure to bring one copy of your recipe to give to me so that I can post it on the blog. Thanks!

Cranberry Waffles with Orange Syrup

Wafffes: 
1 cup flour
2 t baking powder
2 t orange zest
1/2 t baking soda
1/2 t cinnamon
1/8 t salt
1/2 cup cornmeal
1/2 cup sugar
1/2 cup dried cranberries, chopped
1 cup buttermilk
1/4 cup milk
1 egg
1 t vanilla extract
4 T butter, melted

Preheat waffle iron.  In a large mixing bowl, combine all dry ingredients (including cranberries). In a separate bowl or large measuring cup, whisk together the buttermilk, milk, egg and extract. Pour over dry ingredients and stir until just moistened. Stir in melted butter. If batter is too thick, stir in milk, 1 tablespoon at a tim, to reach desired consistency. Cook in waffle iron until golden brown.

Syrup: 
1 cup orange juice
1/4 cup sugar
1 T cornstarch

Combine all ingredients in a saucepan over medium head. Bring to boil. Boil 1-2 minutes until thickened. Makes about 1 cup syrup.

Apple Crumble Coffee Cake

Apple Crumble Coffee Cake

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

*crumble topping*

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

*brown sugar glaze*

• 2 tablespoons water
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract

preheat oven to 350 degrees. lightly grease a 13x9 inch glass baking dish with 2 teaspoons of the butter.

-

in a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. add the eggs 1 at a time, beating after the addition of each. in a separate bowl, sift together the flour, baking soda, cinnamon and salt. add to the wet ingredients alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.

-------

to make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.

-

to make the glaze, in a bowl, combine the sugar, vanilla and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.


recipe and photo from here.

Pumpkin Scones

recipe from Nicole Jones

Pumpkin Scones

• 2 cups flour
• 1/2 cup brown sugar
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/3 cup buttermilk
• 1/2 cup pumpkin
• 1 teaspoon vanilla

blend cold butter into dry ingredients. mix wet ingredients together and add to dry mix. stir just until all moist. shape into round on a floured surface. cut into 6 wedges.

mix 1 egg and 1 teaspoon milk and brush onto tops. sprinkle with sugar. bake at 375 for 20 minutes.

Egg & Spinach Quiche

Egg and Spinach Quiche Cups

10  ounces frozen chopped spinach

3/4 cup egg whites and one egg yolk

3/4 cup shredded mozarella cheese

1/4 cup red bell pepper, chopped

1/4 cup onion, chopped fine

hot sauce (optional)

1. Microwave the spinach on high for 2 1/2 minutes. Drain completely.
2. Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl.
4. Add hot pepper to taste.
5. Divide evenly among the cups.
6. Bake at 350 for 20 minutes or until knife inserted comes out clean.
7. May then be frozen if desired.

Makes 6 mini quiches. 

originated here, I changed it a bit