Hummus

I really like hummus. Something about savory, healthy protein and fiber just makes my brain and my tummy happy. And this is the best recipe I've ever tried. You don't even need tahini (ew.) There is one weird ingredient: liquid aminos. You can find it at health food stores or sometimes in your regular grocery by the soy sauce. It's worth the search; I've now made this three times in the past week. It pairs great with blue corn tortilla chips. Or bread. Or pretzels. Or a spoon.

Hummus

1 can chickpeas, rinsed and drained

1-2 cloves garlic

1 T liquid aminos

2 T lemon juice

3 T vegetable broth

Blend together in a food processor until smooth. 

Breadsticks

This recipe is my Mom's, and I still haven't found one I like better. All of the melted butter twisted into the dough probably has something to do with it, and a simpler recipe you won't find. I wanted to get a nice picture with the pan full... but this is just what happens when these come out of the oven.

Breadsticks

1 1/2 c warm (130 degree) water
1 T yeast
2 T sugar
1/2 t salt
3 c flour (I do half whole wheat)
1/3 c melted butter

Sprinkle water with yeast and sugar and make sure it bubbles. Add half of the flour and the salt and mix until elastic (2-5 minutes.) Add the rest of the flour and knead 3 minutes. Let rest 15 minutes. Melt butter on a jellyroll pan (pictured above.) Roll out 1/2 inch thick and cut into strips. Place on the warm pan and twist until they're all coated with butter. Space out evenly and sprinkle with garlic salt and parmesan. Let rise 20-40 minutes or until fluffy. Bake 375 for 20 minutes.

Olive Garden Salad

My mouth is watering just thinking about this salad, not kidding. I have a thing for vinegar, though. This is amazing with Zuppa Toscana, lasagna, or on its own.  In the past I have used Mezzetta brand pepperoncinis and Kalamata olives. And iceberg lettuce, although I'm not sure why. Typically I am a die-hard Romaine fan, and Romaine would probably turn out great.

Imitation Olive Garden Salad

lettuce
red onion
tomato
greek olives, pitted
pepperoncini
croutons
parmesan

Dressing:

1/2 c mayo
1/3 c vinegar
1 T lemon juice
1 t oil
2 T corn syrup
4 T parmesan
1/4 t garlic salt
1/2 t Italian seasoning
1/2 t parsley

Whisk together dressing. Put together the salad and toss with dressing. YUM.

Zuppa Toscana

I love eating at the Olive Garden. Sometimes I just don't love paying for it. This recipe came from a friend, and was only tweaked a tiny bit. It pairs great with Breadsticks and imitation Olive Garden salad. Enjoy!

Zuppa Toscana

1 lb Italian Sausage
3-6 potatoes, sliced thin
1 onion, chopped fine
4 cloves garlic, crushed
32 oz. (4 c) chicken broth
2 1/2 c water
1 bunch kale, torn
1 1/4 c cream
salt and pepper, to taste

In a medium stockpot cover the potatoes with water and some salt. Bring to a boil and simmer 10-20 minutes or until tender. In a separate stockpot, brown the sausage, onion, and garlic. Add the broth, water, and potatoes. Add the kale and cream 10 minutes before serving.

Whole Wheat Egg Bread

Nothing smells as good as homemade whole wheat bread baking in the oven. When I was little my mom would make whole wheat bread. As soon as it came out of the oven we would slice it up, cover it with butter and raspberry freezer jam, and chow down. We could do in a whole loaf, just my mom, sister, and I.

Over the years I have tried several recipes, and this one is my favorite. It's not the "healthiest" in terms of sugar and oil, but it lasts the longest, stays the freshest, and the texture and flavor are amazing even after it's been frozen. Egg bread also has the added benefit of higher protein content. Give it a try; you won't be disappointed.

4 c warm water
4 T yeast
1/2 c sugar or 1/4 c honey
1/2 c oil
4 eggs
2 T salt
12 c whole wheat flour


Preheat the oven to 325 (this helps warm your kitchen up.) Lightly grease four bread pans. Make sure your flour is warm; if it didn't get hot in your grinder, put it in the microwave for a few seconds.

Pour water into a large bowl and add yeast. Sprinkle sugar over yeast and let it sit until bubbly, one to three minutes.  Add oil, eggs, salt, and 6 cups of warm flour. Mix five minutes or until the gluten activates and it is elastic. Add remaining 6 cups of flour. Knead 10 minutes in a Bosch (lucky) or 15 minutes by hand. It might seem sticky, but give it 5 or 6 minutes for the rest of the gluten to activate.

My favorite way to knead is done with the dough in the bowl. Scoop the dough from the side of the bowl, make a fist, and punch the middle down. Rotate the bowl and repeat for 15 minutes.  When you finish the dough should be in a big ball, and should spring back if you push a small hole into it with your finger. Let rise until double (I may or may not skip this step 98% of the time...)

Dump the dough onto a floured bread cloth. With a big knife or scraper, cut the dough into four equal parts. Roll each portion into a loaf and place them in the greased pans. Cover with a tea towel and let rise 1 1/2-3 hours, or until the part above the rim is as tall as the pan.  Bake at 325 for 25-30 minutes.

 

Tip the loaves out of the pan and cool on wire racks. Break open a loaf and enjoy it hot! There's nothing like fresh bread, hot out of the oven. When completely cool, bag and freeze. This recipe works well halved, but since it freezes amazingly you might as well make the full batch for the work.

Note: There is nothing worse than slicing open your loaf only to discover that the center is doughy! Some tips for avoiding this tragedy: after you pull your pan out of the oven, tip the loaf out and see if the side is browned. Pale sides mean the center is doughy. If you have maxed out your 30 minutes, turn off the oven but let the loaves sit inside the oven for another 3-5 minutes. Err on the side of a well browned crust.

Minestrone Soup

I first tasted this at my grandmother's house. My grandma is an amazing cook; everything she touches turns to culinary gold. Hearty and healthy, this soup keeps both my man and me happy.

• 1/2 lb mild Italian sausage
• 3 cloves garlic
• 2 med onions
• 1 bell pepper
• 1 quart diced tomatoes
• 3 c beef broth (leftover gravy + water is delicious)
• 1 1/2 c water
• 3 T parsley
• 1/2 t sweet basil
• one 15 oz. can of kidney beans, drained and rinsed
• 2+ carrots, diced
• 2+ celery ribs, diced
• 1 c dry pasta 
• parmesan cheese, for garnish

In a 6 quart sauce pan brown sausage, garlic, onion, and bell pepper. Add tomatoes, beef broth, water, parsley, and sweet basil. Simmer at least 30 minutes. (If you make a double batch or have a small family, freeze the extra here.) Cook the pasta according to package directions. Add beans, veggies, and cooked pasta. Slice up some home-made wheat bread and go to town!

Note: Feel free to add veggies. We have also done zucchini and yellow crook-necked squash with success. Veggies stretch your soup and add extra delicious nutrition. Yum! Also, I always try and taste my soup before it is served so I know what it needs. Sometimes I add extra boullion, salt, or black pepper. And sometimes I don't. 

Pumpkin Chocolate Chip Muffins

Autumn! Sweaters, chilly air, colorful trees, falling leaves, and pumpkin deliciousness. Pumpkin bread, pumpkin pie, pumpkin pancakes...we love it all. Pumpkin muffins taste like autumn; add a little chocolate, and these go into the autumn heaven category. I can't resist! We have literally made them seven times in the past three weeks.  Delicious and healthy (four plus grams of fiber and five grams of protein per muffin), these will be sure to hit your fall cuisine top ten. You're welcome.

• 1 1/2 c pumpkin (half of a large can)
• 2 eggs
• 1/4 c milk
• 1/2 c sugar
• 3 T oil
• 1 1/3 c rolled oats
• 1 1/3 c whole wheat flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t allspice
• 1/4 t ginger
• dash cloves
• 1/2 c chocolate chips

Preheat oven to 375. Spray your muffin tin. Mix the pumpkin, eggs, milk, and oil, and then add the oats. In a separate bowl combine remaining ingredients. Add dry ingredients and chocolate chips to the wet mixture. Stir quickly by hand until everything is wet. Bake 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Makes one dozen. And good luck keeping these around; they are dee-licious!