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.