Basil Hummus

 I have been on a hummus kick lately but never actually made my own. (I'm pretty fond of Sabra's Roasted Red Pepper). When I came across this creamy basil hummus on Daily Garnish, I knew it was the first kind to try on my own!  I made it to go with one of my favorite summer meals: hummus and vegetable pizzas! It was delicious, and the basil flavor was really strong- in a good way. It reminded me of a healthier version of pesto. It was so easy to make, and I can't wait to start experimenting with other flavors!

Creamy Basil Hummus (from the Daily Garnish)
Ingredients:

• 1 can garbanzo beans, rinsed and drained
• 1 cup basil leaves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp water (I used 2, but would maybe use 3-4 next time for a less thick consistency)
• pinch of salt

 Directions:

1. Put basil and chickpeas in food processor. Pulse to chop combine.
2. Add lemon juice, water, olive oil, tahini, and salt.
3. Continue to run the food processor (you may need to stop and scrape down the sides a couple of times) until the hummus is smooth and creamy.

Chili Spiced Chickpeas

In my efforts to eat less packaged snack foods, I decided to try roasting some chickpeas to have on hand rather than having crackers or even my beloved soy crisps. The only problem I have found is that I eat them too quickly so they aren't around long enough! They require very little prep time and are budget-friendly because a can of chickpeas costs like $0.89, which is a definite plus! You can use a variety of seasonings to create many different flavor combinations. So far I have just stuck with one because I like it so much, but really I should branch out... I didn't measure my spices, but I included approximate amounts below.

 Chili Spiced Chickpeas
Ingredients:

• 1 can chickpeas, drained and rinsed and patted dry
• 1 tsp olive oil
• kosher salt (about 1/4 tsp)
• chili powder (about 1/2 tsp)
• cumin (about 1/2 tsp)
• garlic powder (about 1/4 tsp)

Directions:
1. Preheat oven to 350 degrees.
2. Spread chickpeas evenly across a sheet pan lined with foil.
3. Lightly spray chickpeas with olive oil. 
4. Evenly sprinkle spices over chickpeas. 
5. Bake until crispy- about 45 minutes. 
6. Once they have cooled, store in a ziploc bag. 

Lentil Burgers

 This was my first attempt at homemade veggie burgers...and they were delicious! I received a free sample of lentils in the mail and wasn't sure what I wanted to do with them. I had searched several recipes when I found this lentil burger recipe. They sounded delicious to me but I wasn't sure how Nick would like them. I tried them anyway, and even this meat lover was happy with them, which is a good thing because they will definitely be made again!

 Lentil Veggie Burgers (adapted from Kath Eats Real Food)
Makes 3 burgers
Ingredients:

• 1 cup cooked lentils (I used 1/2 cup uncooked and cooked them in water and veggie broth)
• 2/3 cup chopped veggies (I used yellow pepper, carrot, celery, green onion)
• 2 tbsp whole wheat flour
• 3 tbsp pecans
• 1 tbsp chia seeds
  
• 1/2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

 Directions:
1. Preheat oven to 400 degrees F. 
2. Combine all ingredients in food processor and process until all blended together. 
3. Form into 3 patties. 
4. Place patties onto a baking sheet and bake for 15 minutes on each side. 
 

Creamy Roasted Corn Soup

Summer is my favorite season, and one of the best things about it are the delicious fruits and vegetables. It seems that summer is coming to an end way too quickly, and I didn't want to miss the chance to take advantage of the fresh corn at the farmer's market. When I saw this recipe, I knew it was the perfect recipe to showcase the natural sweetness of the corn. I also loved how healthy it was. Generally thick, creamy soups like this are made with cream and butter, but this one is thickened with rice and pureed corn and squash. The corn we bought was so good that I had to restrain myself from eating all of it raw! And the soup was so delicious that I wanted to eat the whole pot myself. Unfortunately, I had to share it with Nick... I topped it with some leftover roasted okra, but really it was lost in the soup so no worries if you don't have any!

Creamy Roasted Corn Soup (adapted from Naturally Ella)
Serves 2
Ingredients:

• 3 ears of sweet corn
• 1 medium yellow squash
• 1 Anaheim pepper, diced (remove seeds for less heat)
• 1 clove garlic
• 1 Tbsp olive oil
•  2 cups vegetable broth
• 1 cup water
• 1/2 cup white rice
• 1/2 cup skim milk 
• salt and pepper

Directions:

1. Preheat oven to 400 degrees.
2. Remove the husk and silk from the corn and cut off the kernels. I found it helpful to put it in a bowl and cut so the kernels don't fly everywhere.  
3. Dice the squash, garlic and peppers and toss with olive oil.
4. Spread vegetables on a baking sheet and sprinkle with salt and pepper and roast for 30-35 minutes.
5. Meanwhile combine broth, water, and rice in a medium pot. Bring to a boil and then reduce to a simmer until rice is cooked.
6. When the vegetables are done roasting, add them to the broth and rice. 
7. With an immersion blender, blend mixture until it has very few chunks left in it. 
8. Add milk and blend until thoroughly incorporated. Reheat soup if needed. 

Summer Squash Gratin

One of the best things about summer is the bounty of fresh vegetables- Squash, zucchini, and tomatoes are some of my favorites! We were given some squash and zucchini from my dad's garden, and when I stumbled across this recipe, I knew exactly what I wanted to make! I really loved this dish- it was fresh, healthy, and had great flavor. I strongly recommend you give it a try. I know I will be making it again!

Ingredients: (yield: 6 servings)

• 2 tomatoes
• 2-3 medium zucchini
• 3 medium squash
• 1 cup baby spinach
• 1/2 cup reduced fat italian blend shredded cheese
• salt and pepper
• olive oil

Directions:

1. Preheat oven to 400 degrees F.
2.  Slice tomato into fairly thick slices and place on a baking sheet sprayed with cooking spray or lined with parchment. Sprinkle tomato slices with salt, pepper, and olive oil. Roast for about 30 minutes. You may want to start checking them earlier.
3. Using a mandolin, slice the squash and zucchini into thin pieces. If you don't have a mandolin, you can do this with a knife- it will just take a steady hand and more time!
4. Spray an 8x8 or 2 4x8 pans with cooking spray. 
5. Layer the zucchini and squash. Sprinkle with salt and pepper. On top of that layer add slices of tomatoes and spinach. Sprinkle 1/2 of the cheese. Layer the rest of the zucchini and squash, seasoning every other layer. Sprinkle remaining cheese on top.
6. Bake for 45 minutes or until spinach is cooked and cheese is browned and crispy on top.

Corn and Edamame Succotash

Summer is officially here, and that means lots of cook outs and grilling! There are always the usual side dishes- potato salad, cole slaw, chips, etc., but don't you want something HEALTHY to go with that?? Well, I do so that is why I thought this was the perfect side dish to take to a cook out. It is a great mix of flavors with the different types of vegetables and the light dressing. Plus, it looks pretty with all the vibrant colors! I got the idea from this recipe from  Cooking Light, but of course had to change it up just a bit...

 Ingredients:

• 12 oz frozen corn
• 1.5 cups shelled edamame (thawed if you buy frozen)
• 2 cups cut green beens (thawed if you buy frozen)
• 1 cup diced onion
• 2 cloves of garlic, minced
• 1.5 cups grape tomatoes, halved
• 1/4 chopped fresh basil
• 1 Tbsp olive oil
• 1.5 Tbsp lemon juice
• 1 Tbsp balsamic vinegar
• Salt and Pepper

Directions
1. Dry roast the corn by heating a non stick skillet over medium heat and adding corn. Cook, stirring frequently, until it starts to brown in spots.
2.  Remove corn from heat and set aside.
3.  Put olive oil into another skillet and add onion and garlic. Cook, stirring occasionally, until onion is lightly browned.
4. Stir in corn, edamame, and green beans. Season with salt and pepper and cook for about 3 minutes.
5. Remove skillet from heat and stir in tomatoes, basil, lemon juice, and balsamic vinegar. Season again with salt and pepper if needed.
6. Serve at room temperature.

Hummus and Roasted Vegetable "Pizza"

I have been making a similar version of this recipe for several years now and have always loved it! It is a delicious meal, especially in the summertime when most of these vegetables come into season. It is quick and easy to make, as chopping the vegetables is the most difficult task involved. And I always cook extra vegetables so I will have leftovers to eat the next day. I am already looking forward to the next time I make this!

Ingredients (Serves 4)

• Whole Wheat Tandoori Naan (it also works with pita bread, but I prefer the naan)
• Roasted red pepper or tomato basil hummus (Trader Joes tomato basil is my favorite) 
• 1 cup sliced mushrooms
• 1/2 sweet onion, diced
• 1 large zucchini, halved and sliced
• 2 medium squash, halved and sliced
• 1 medium red pepper, diced
• Olive oil
• Salt and pepper
• Reduced fat Feta cheese 
• Cherry tomatoes

Directions
1. Preheat oven to 400 degrees F.
2. Spread vegetables (except cherry tomatoes) on a baking sheet (you will probably have to use more than 1 baking sheet).
3. Spray the vegetables lightly with olive oil and sprinkle with salt and pepper.
4. Put vegetables in the oven and cook until tender- about 20-30 minutes.
5. Cut each Naan flatbread into 4 pieces and spread each piece with hummus. Top with roasted vegetables, feta, and cherry tomatoes.

Tortilla Pizza

I love thin crust pizza! Not only is it healthier than the thicker crusts, it has a delicious crispy crunch to it! This recipe is great because it comes together so quickly that you can easily make it even on the busiest of week nights! We made a pizza for each of us and learned that if you put too much pesto and cheese, the crust will not bake up as crispy (or maybe you would just have to bake it longer...). Anyway, below are the amounts that I thought worked best!

Ingredients: (for 1 pizza)

• 1 wheat tortilla ( I used Tofuyan Low Carb )
• 2-3 Tbsp basil pesto
• 1/4 cup part skim ricotta cheese
• 2 Roma tomatoes, sliced
• 2-3 fresh basil leaves, chiffonade
• garlic salt
• salt and pepper

Directions:
1. Preheat oven to 475 degrees F. 
2. Place tortilla on baking sheet.
3. Spread the pesto over the tortilla in a thin layer (it  probably won't cover whole tortilla but that's ok)
4. Spread the cheese in the same way as the pesto so that the cheese and pesto slightly mix and are spread pretty evenly.
5.  Top cheese with sliced tomatoes.
6. Sprinkle basil, garlic salt, salt, and pepper over pizza.
7. Place pan with pizza in oven and bake for about 10 minutes.

Spaghetti squash cakes

Spaghetti squash is such a versatile vegetable because of its mild flavor, but it also has such a fun, unique texture. Despite its versatility, I had pretty much found the recipe for how I liked to eat it and stuck with it. So, when I came across Cara's recipe for spaghetti squash cakes, I knew it was one that I wanted to try. It was kind of a hybrid recipe between corn cakes and spaghetti squash but also with a bit of southwestern flair... and it was delicious. I served them over black beans with fresh cherry tomatoes and garnished with Greek yogurt (you can use a light sour cream) and avocado.

I changed the recipe a little from the original by adding a little more cornmeal and green chiles for a little extra spice. Now, I know you are going to want to make these so just a word of warning- the batter will be wet and you won't think there is a chance of the cakes sticking together. But they will- just be patient before you first flip them!

Ingredients:
- 2.5 cups spaghetti squash
- 1/4 cup cornmeal
- 3 oz diced green chiles
- 2 oz fat free feta cheese
- 1 egg
- salt and pepper

Directions: 
Heat a nonstick skillet over medium-low heat and spray with cooking spray. Combine all ingredients and spoon onto skillet, about 1/3-1/2 cup per pancake. (I also found that it works better if you slightly flatten them out so they are thinner and cook more evenly).  Cook gently until set on one side, about 10 minutes, then turn and finish cooking on the other side.

Acorn Squash Rings

I am always looking for delicious and nutritious snacks, but often it is just so easy to grab something packaged when you can easily make great snacks. I wanted to start eating more vegetable for snacks so recently I have started roasting acorn squash rings and then eating them as snacks throughout the week. These only takes a few minutes of prep time and about 20-25 minutes of cooking time, which can be done one night of the week and then separated into bags for a quick grab n go snack! They are so tasty and now I don't go a week without making them!

Ingredients
* acorn squash
* olive oil spray
* salt
* cinnamon
* pumpkin pie spice


Directions
1. Preheat oven to 400. 
2. Cut squash in half crosswise.
3. Remove seeds with a spoon.
4. Slice squash into rings.
5. Arrange slices on a baking sheet, spray with olive oil and sprinkle with salt, cinnamon, and pumpkin pie spice.
6. Bake for 20-25 minutes or until squash is tender.

Eating Well Avocado and White Bean Wrap

When I saw this recipe in Eating Well, I thought it looked like something I would really like, but I was a little hesitant because I wasn't sure if a vegetarian wrap was something Nick would be thrilled about. But since he is up for trying almost anything, I decided to make them. I am so glad I did! It really exceeded my expectations, and even Nick really enjoyed it! The white bean and avocado mixture was so creamy and was complemented well by the tangy crunch of the slaw. I will definitely make these again in the future. The original recipe can be found here. I only made a couple small changes by reducing the amount and type of oil and eliminating the cilantro because we don't like it.

Ingredients

2 tablespoons cider vinegar
1 teaspoon olive oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce
1/4 teaspoon salt
2 cups shredded cabbage
1 medium carrot, shredded
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 8- to 10-inch whole-wheat wraps, or tortillas

Directions
1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage and carrot; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Roasted Eggplant Sandwiches

I was trying to think of something to do with the eggplant that we had left over from the roasted eggplant towers and decided to make some sandwiches. I was really surprised at how good they turned out! I think I said about three times during dinner how much I liked them. Nick liked them too- I had made him one chicken sandwich and one eggplant, and he actually liked the eggplant better! I will definitely be making these again in the future for a quick, casual dinner.

Ingredients-
Whole wheat bread (I recommend using the bread from a bakery rather than typical sandwich bread)
Roasted red pepper, sliced (I roasted ours, but you can buy the jarred kind to save time if you want)
Roasted eggplant slices (See this post on roasting eggplant)
Pesto
Olive oil mayo (or light mayo)
Tomato, sliced
Crumbled goat cheese

Directions:
1. Preheat broiler.
2. Toast bread in a toaster or under the broiler.
3. Spread a thin layer of mayo on one slice of bread
4. Spread a layer of pesto on top of the mayo.
5. Place slices of eggplant, followed by roasted red peppers, and tomatoes on the bread.
5. Sprinkle goat cheese on top of tomatoes.
6. Place sandwiches (open faced) under the broiler to slightly melt the cheese.
7. Remove from oven and top with second piece of bread.

Roasted Eggplant Towers

Tonight's dinner was just kind of a "create as I go" type dinner, but it turned out pretty well! I knew I would like it going in because it involved 3 of my favorite things: spaghetti squash, marinara, and broccoli. I don't know why, but I had been wanting to try eggplant for a while now. I decided that roasting it was the way to go. I don't really know that I did it right because I think there is some sort of process to get the excess water out, but I just guessed. It seemed fine to me, but maybe it could have been better- I don't know?? Anyway, Nick and I both really liked it, and it was very healthy since it was pretty much all vegetables!


Ingredients:
1 spaghetti squash
1 bunch of broccoli
1 medium eggplant
2-3 Tbsp olive oil
1 cup of marinara (I used Trader Joe's Arrabiata sauce- I was very impressed with it)
Shredded or shaved Parmesan
salt and pepper

Directions:
1. Line a baking sheet with paper towels.
2. Slice the eggplant crosswise into half inch slices.
3. Place slices of eggplant in a single layer and sprinkle with salt.
4. Place another layer of paper towels on top, pressing down lightly. Let sit for about 20 minutes. Then, with a dry paper towel, blot to pick up any remaining moisture.
5. Preheat oven to 375.
6. Cut broccoli into florets, toss with 1 Tbsp of olive oil, and sprinkle with salt and pepper.
7. Brush eggplant with 1-2 Tbsp olive oil, and sprinkle with salt and pepper.
8. Put eggplant and broccoli in oven to roast. It will probably take 25-35 minutes, but you will want to check and take them out when they are tender.
9. Cook spaghetti squash according to these directions (but without the tomatoes).
10. Once everything is cooked, assemble each plate with a pile of spaghetti squash, 3 slices of eggplant with marinara poured over each layer, and then add the broccoli. Sprinkle with Parmesan.

Cornbread Salad

Yum! I made this salad a couple nights ago for dinner, and I really loved it! Of course, it helps that I love cornbread! I had seen this recipe before on Smitten Kitchen and thought it looked good, but it seemed like a lot of work for a salad- to have to make cornbread and the dressing rather than just cutting up some vegetables and putting them on a pile of lettuce with bottled dressing. But now I am so glad I tried it! I had already made cornbread earlier in the week using this recipe for Low Fat Cornbread so I wanted to use some of it for the salad. The recipe as I made it is below to serve 2 people. (I served it as a side with trout and mashed potatoes).

Ingredients:
Salad-
1.5-2 cups cornbread, cut into small cubes (mine were more rectangular...)
1 cup baby heirloom tomatoes, halved (You can use any kind of good ripe tomatoes)
1/4 Vidalia onion, very thinly sliced
mixed greens
dressing (see recipe below)

Directions:
1. Turn on broiler (low setting if you have it)
2. Spread cornbread in a single layer on a baking sheet
3. Broil until bread cubes are toasted (mine took about 4 minutes, but you will want to keep an eye on this)
4. Place lettuce, greens,toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk Lime Dressing:
1/2 cup lowfat buttermilk
2 tablespoons freshly squeezed lime juice
1 tablespoon good quality olive oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon honey
2 tablespoons finely minced fresh basil
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons finely minced green onions
salt and pepper

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days. You probably will not need all the dressing- depending on how much you like on your salad.

Roasted Vegetable Salad

On Sunday night we ate dinner at California Pizza Kitchen and had a roasted vegetable salad to go with our pizza. It was really good so I wanted to re-create it for dinner tonight. It was so easy to make, and it is so versatile because you can use whatever vegetables you want! I had a bed of romaine topped with roasted asparagus, squash, red pepper, onion, corn, and crumbled goat cheese. It was delicious served with a light balsamic vinaigrette.

There is no real "recipe" for this. Just toss your vegetables with a little olive oil, sprinkle with salt and pepper, and roast in the oven until done (mine were done in about 15 min in a 400 degree oven). Then, throw them on top of your lettuce!

Goat Cheese and Roasted Corn Quesadillas

"This is a winner!" Nick commented on tonight's dinner, and I agree! Quesadillas aren't normally the type of thing I would cook for dinner, but I love goat cheese and thought it would be good to branch out a little. I am glad I did! The goat cheese is tangy and balanced out nicely by the sweetness of the roasted corn. I found the original recipe in Cooking Light, but changed it a little so my version (which serves 3) is below. I served it with a side salad and black beans. Oh, and Nick had chicken in his (he really liked, but I don't think it needed it!)


Ingredients:
- 3 oz goat cheese, softened to room temp
- 3 Tbsp milk (I used 2%)
- 3/4 cup frozen corn kernals
- 1/4 cup sliced green onions
- Salsa (I used Tostito's Medium)
- 3 10" Wheat Wrap/Tortilla (I used Tofuyan)

Directions:
1. Once goat cheese has softened, put in a bowl with milk and beat with hand mixer until smooth.
2. Heat skillet (lightly coated with cooking spray or olive oil spray) over medium heat.
3. Saute corn until it starts to brown. Remove from heat and stir into goat cheese.
4. Spread goat cheese and corn mixture onto one half of each tortilla.
5. Sprinkle each with green onions and dabs of salsa (dabs is a technical term here!)
6. Fold empty side tortilla over cheese side.
7. Heat skillet (lightly coated with cooking spray or olive oil spray) over medium heat.
8. Cook each quesadilla until golden brown on both sides.