For less than the price of a tiny plate of restaurant hummus, you can make an entire bowl of deliciously creamy Roasted Red Pepper Hummus.
1 large Red Bell Pepper, stem and seeds removed
2 (16oz) Cans Garbanzo Beans, 1 can drained, 1 can not drained
1 Tablespoon Extra Virgin Olive Oil
1/4 Cup Sesame Seeds
1/4 Cup Lemon Juice
1 teaspoon Hot Sauce
1 teaspoon Cumin
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 Clove Garlic
Preheat broiler. Cut the bell pepper in half and place on a foil-lined baking sheet. Roast a couple inches away from the boiler. Roast the pepper until it is almost completely blackened, about 15 minutes. Remove from oven and place in a paper bag and fold the top of the bag over to close. Let sit 10 minutes. Remove from bag and peel off the skin.
In a blender or food processor, add the liquid from one can of beans, olive oil, sesame seeds, lemon juice, hot sauce, cumin, salt, pepper, garlic and roasted bell pepper. Blend until smooth.
Add beans and blend until smooth.
*Note: If you don’t want to use canned beans, you will need 3 cups of cooked garbanzo beans and 1/2 cup water to replace the liquid from the can.
Yield: About 4 Cups Hummus
This Apple Bacon Mac and Cheese is the best mac and cheese I have ever made. The cheese sauce turned out just right and was super creamy and delicious. The apples and bacon added a nice flavor and crunch to the dish. You have to give this recipe a try!
3/4 lb Elbow Macaroni
2 Leeks, white and light green parts thinly sliced and rinsed well
6 Slices Bacon, cut into 1/4 inch pieces
2 Tart Apples, peeled, cored and diced into 1/2 inch chunks
4 Tablespoons Butter
1/4 Cup Flour
3 Cups Milk
8 oz Cheddar Cheese, shredded – about 2 cups
Salt and Pepper, to taste
Preheat oven to 350°F.
Bring a large pot of water to a boil. Salt water and cook pasta until al dente, about 4-5 minutes. Place sliced leeks in a colander in the sink. Drain the pasta over the leeks to soften them.
Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 1 Tablespoon bacon fat from pan.
Add the apples to the skillet with the bacon fat and cook over medium heat until they begin to soften, about 5 minutes. Reserve in a large bowl.
Melt butter over medium heat in a medium sized saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk until smooth and thickened. Remove from heat and whisk in 1 1/2 Cups shredded cheese and season with salt and pepper. Whisk until smooth.
To the bowl with the apples, add the pasta and leeks, cheese sauce and bacon. Fold together until combined. Season to taste with salt and pepper. Pour into a baking dish and sprinkle with remaining cheese. Bake until hot and bubbly, about 30 minutes.
Yield: 6-8 Servings
-Slightly adapted from a recipe found in Rachael Ray Magazine-
“Rumbledethumps is a traditional dish from the Scottish Borders. The name rumbledethumps apparently comes from the noise made in the kitchen as the potatoes and cabbage are rumbled and thumped in the preparation.” -http://culinarytravels.co.uk/2010/02/17/haggis
4 lbs red potatoes, diced in 1/2-3/4″ cubes
1 large bunch Kale, washed, deveined and roughly chopped
2 Tbl butter
1 tsp chopped garlic
1-2 oz Neufchatel cream cheese
1/2 cup 1% milk
1/2 tsp onion powder
salt and pepper to taste
4-6 oz Monterey Jack cheese, grated
Preheat Oven to 350°F.
In large pot, place potatoes and enough water to cover them plus at least 2-3 inches. Bring to a boil, reduce to a simmer and cook until tender, about 10 minutes.
Meanwhile, in large skillet, melt butter over medium heat, add garlic, cook 30 seconds, or until fragrant. Add chopped kale, stir continuously, cooking until bright green, about 5-7 minutes. Turn off burner.
Drain potatoes, add to kale along with cream cheese, milk, onion powder, nutmeg, salt and pepper to taste. Mash the whole kit-n-caboodle up together. Turn into a greased casserole dish (mine was a deep 8×12 glass dish)
Sprinkle the whole thing with grated cheese. Bake in 350°F oven for 30 minutes, or until golden brown on top.
Serves: 6 as a main dish, more as a side.
This is a delicious cauliflower side dish that is sure to go well with almost any main dish!
1 Head Cauliflower, cut into florets
4 Tablespoons Butter, divided
1 Onion, chopped
1/2 Cup Italian Seasoned Bread Crumbs
Salt and Pepper
Bring 2 Cups water to a boil in a large skillet. Add cauliflower florets and boil until tender. Drain and set aside.
Melt 1 Tablespoon butter in the same skillet over medium high. Brown onion, about 3-5 minutes. Add remaining 3 Tablespoons butter and melt. Stir in bread crumbs, coating with melted butter.
Add cauliflower back to the skillet and heat though, 3-5 minutes. Season to taste with salt and pepper.
Yield: 4-6 Servings
-Recipe from AllRecipes.com-
Broccoli Potato Mash is a great way to add in some extra vegetables to your family’s diet! This great side dish would go great with just about any dinner. I used Idaho potatoes for my Broccoli Potato Mash, but it would be delicious with any type. With delicious cheese mashed in, this Broccoli Potato Mash is sure to because a family favorite!
1 lb Potatoes
3/4 lb Broccoli Florets
3/4 Cup Shredded Colby Jack Cheese
1/2 Cup Milk
Salt & Pepper, to taste
Cut potatoes into 2 inch chunks and place in a large pot of water. Bring to a boil, reduce heat and simmer until almost done.
Add broccoli florets to the water with the potatoes. Simmer until potatoes and broccoli are tender. Drain.
Mash potatoes and broccoli together with the cheese and milk. Season to taste with salt and pepper.
Yield: 4 Servings
-Recipe adapted from Sweet and Savory Tooth-
Have you made oven fries and ended up with floppy potatoes? I have too and it’s no good. These Crispy Baked Potato Wedges are super crispy and delicious. No floppy fries anymore. The hot salt water soak really helps to crisp them up. If your fries are floppy, try this Crispy Baked Potato Wedges recipe and be amazed!
4-5 large Russet Potatoes
Kosher Salt and Freshly Ground Black Pepper
2-3 Tablespoons Canola Oil
Fill a large bowl with hot tap water and stir in 1 Tablespoon salt. Cut potatoes into wedges and add to the hot salt water. Let soak for 30 minutes.
Preheat oven to 450°F.
Drain and dry the potatoes with a towel. Coat the potatoes with canola oil and season with salt and pepper. Arrange on a baking sheet in a single layer.
Bake until the bottoms are browned, about 15-20 minutes. Flip wedges over and bake until the other side browns, about 10-15 minutes. Place on paper towels to soak up any additional oil.
Yield: 3-4 Servings