I tossed in a hand full of spinach when I was making hummus this time. In the past I have added feta but I didn’t have any this time.
– 1 can of chick peas
~ 1/4 cup of the liquid form the can
– minced garlic
– salt, pepper
– handful of fresh spinach
Blend everything together until smooth.
For lunch I made a pinto bean veggie burger with baked zucchini on the side. I really liked it, it was better than I expected it to be. Next time I am going to make the patty a bit small though. The patty even looked like a meat burger, my roommate was very concerned when she saw me eat some before it was cook because she thought it was raw meat.
Baked zucchini Serving 2-4
– Slice zucchini approximately all the same size.
– Spray baking sheet with cooking spray, put zucchini of baking sheet.
– Season, I used salt, pepper, garlic salt
– Bake about 20 mins
Pinto mushroom burgers Serving 3-4
1 can of pinto beans
about half a box of fresh mushrooms sliced
half a small onion diced
Sliced of avocado if you want
1. Saute the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add mushrooms and cook for another 5 minutes. Set aside.
2.Mash the beans. Add the mushrooms and seasonings. Mix together. I would have been using my immersion blender if it still worked 😦
3.Shape the mixture into patties. Cook each patty, about 3 minutes on each side.
Side note, I have ADD and my rule to using the broiler is I have to stay right in front of the oven and not do any thing else. Yesterday I didn’t fallow my rule and burns the buns. So today I used the toaster and I turn it down to two and this still happened 😦
Ben made me bangers and mash, truthfully I was a little scared because he was trying out a new recipe with three different kinds of muster in the potatoes but it was really good. I also want to make bangers and mash with mashed cauliflower and mushroom gravy sometime soon.
Found on Food Network
2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish
Preheat the oven to 425 degrees F.
Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.
We got low sodium, chicken and pepper jack sausages
I got a super cool tupperware set for Christmas that I wanted to use, so I decided to bring garlic humus and black bean humus to a potluck party that I recently went to.
1 big spoonful of minced garlic
1 (15 ounce) can black beans or chickpeas; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
dash of ground cumin
1. blend all together. I used my immersion blender.
I made a double batch of the garlic humus