Roasted Carrot Garlic Hummus & Tomato Basil Hummus

In the past, Jake had purchased hummus every week to include in his lunch. He had stopped it for a while, but recently, he had the urge to bring hummus back as a staple into his diet. No opposition here! I really don’t know how healthy the store-bought ones are, so I decided that I would make my own. I tried to find recipes that had basic ingredients.

I landed on a chickpea, roasted carrot and garlic hummus that doesn’t require any tahini. (Here’s the link to the recipe.)

The other one I chose was a tomato basil hummus. (Here’s the link to the recipe.)

Both were really good and we even used them in some zucchini hummus wraps for dinner one night.


Roasted Carrot and Garlic Hummus

Here’s what you’ll need:

  • 1 cup chopped orange carrots (about 3 medium sized)
  • 3 garlic cloves, unpeeled
  • 1 can of cooked chickpeas/garbanzos,
  • 2 teaspoons of lemon juice
  • 1.5 tablespoons of canned chickpea water
  • 1/2 teaspoon of garlic powder
  • 1/8 tsp of salt
  • dash of black pepper

First, peel and chop the carrots and place with the garlic cloves in the oven at 400 degrees Farenheit. Roast until the carrots are soft, about 15 minutes. The original recipe doesn’t call for additional cooking of the garlic cloves, but I would recommend cooking those for a bit longer. The garlic flavor in the end was very overpowering and I think roasting the garlic a little longer would’ve helped give it an even better flavor and tone down the raw garlic taste.

Once the carrots and garlic are done roasting, peel the garlic and plop it all into a beldner. Add the other ingredients: the chickpeas, chickpea water, garlic powder, lemon juice, salt, and pepper.

Blend well until the consistency is as you would like. You may choose to keep it a little chunky or try to get it smooth. And that’s it! Very simple. This had a deep flavor and was pretty thick/substantial (in a good way). I was surprised, since it didn’t require any tahini!

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Tomato Basil Hummus

Here’s what you’ll need:

  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 15 oz can chickpeas drained and rinsed
  • 2/3 cup fresh basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 lemon juiced
  • Salt & pepper

I ended up using campari tomatoes instead of cherry tomatoes. I think it did alter the flavor a bit from what was intended, but overall it was still really good. Since I used a larger tomato, I cut into smaller pieces and roasted in the oven at 400 degrees Farenheit until cooked and a bit wilted. (You may see from the photo above that I actually roasted these at the same time as the carrots and garlic for the other hummus. These were done first, so I took them out after about 10 minutes.

Then, except for the olive oil, all the ingredients were added to the blender. As the blender was going, I streamed the olive oil in.

This had a brighter flavor than the carrot hummus, so it actually worked really well in the wrap with the more muted flavors of some of the other veggies I used in the wrap.



Here’s a photo of the wrap with the carrot hummus! Yummmmmmm!

I hope you can find some insirpiration with these hummuses like I did and enjoy having something you can use a few different ways for lunch and dinner during the week!

Sincerely,

Fu’d

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Turkey Meatballs With A Garlic Dill Yogurt Sauce

I have been craving meatballs so badly recently. I’ve seen so many people making them with the onset of cooler weather and I had to jump on the bandwagon. I air fried turkey meatballs and made a garlic dill sauce to drizzle over them. On the side, I air fried some broccoli and roasted some red kuri squash. The original inspiration for this meal was a Pinterest recipe I had pinned a long time ago. It includes a chicken meatball recipe and the garlic dill yogurt sauce. I chose to create my own recipe for the turkey meatballs, but I followed this recipe for the sauce. (Here’s the link to the recipe.)

I’ll tell you – these sides were perfect, but were not my original plan. I had bought dandelion greens for the first time and intended to saute them, use a bit of the cooked leaves to incorporate into the meatballs, and then serve the meatballs over a pile of them. Fail. The dandelion greens were too bitter for my taste and the bunch hardly yielded anything when they cooked down. So, I salvaged a few of the cooked down leaves and put those into the meatball mix.

Anyway, back to the main event…

Turkey Meatballs

For the meatball mixture, I used:

  • 1 lb ground turkey
  • 1 large egg
  • 1 tsp grated ginger
  • 1/2 cup old fashioned oats
  • 1/2 cup italian seasoned breadcrumbs
  • A few of the sauteed dandelion greens (Omit this if you want)
  • 1/4 cup cooked peas (I had cooked these with the dandelion greens originally)
  • Salt and pepper

I mixed all the ingredients in a large bowl. I then shaped the meatballs. Feel free to make these as large or as small as you want. Mine were about 1.5″ in diameter. I placed these in my air fryer basket and set the air fryer to about 375 degrees. These cooked quickly. It only took about 10 min (or a little less). I moved then around a bit halfway through so the browning would be a bit more even. I also took this opportunity to cut one in half to check the doneness.

Garlic Dill Sauce

Here’s the link from up above again to the recipe.

I actually didn’t realize at first that this recipe called for non-fat yogurt. I had whole milk Greek yogurt on hand. Only when I read the comments saying the sauce should be pourable did I realize that my sauce was too thick due to the yogurt I used. I thinned it out by adding a tiny bit of water and unsweetened original almond milk. I also used a dried dill, but the bottle I have is very fresh and the dill wasn’t too dry.

Red Kuri Squash and Broccoli

I only ended up using about 1/3 of the red kuri squash. Jake and I bought this at the store because we had never seen it before. I forgot to take a picture of it before I sliced the top off. I sliced this into wedges about 3/4 – 1″ thick and roasted at 400 degrees Fahrenheit for about 20 minutes, flipping half way through. I really like this squash. My palate is honestly not sensitive enough to taste the differences between squash, at least not yet, but this tasted similar to other squashes I’ve had, like butternut. The skin was also edible, so we ate the pieces whole.

The broccoli was just air fried with some salt and pepper.


 

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I served this over a little bed of arugala, but I did that just to add some more greens to the dish. The was extremely delicious. The ginger from the meatballs went well with the yogurt sauce and the sauce actually tasted really good over the squash and broccoli. It seems that this sauce is quite versatile if you wanted to try it with other foods!

Sincerely,
Fu’d

Spicy Asian Soup

Usually during the day, I think about what I’m going to make for dinner that night. Yesterday, I kept thinking about how I was going to make a shepherds pie with the vegetarian ground beef we had bought the previous week. Last minute, Jake texted me before heading home from work asking if we could have soup. Argh! He wanted to have a spicy asian broth with fish, shrimp, and bok choy. I gave in and so he stopped by the grocery store on the way home to get the ingredients. Turns out Jake thinks that this particular soup was one of the best things I’ve ever made!

Here’s what you’ll need to make the soup base:

  • 1 Tbsp Vegetable or Canola Oil
  • 3 Cloves Garlic
  • 1.5″ Fresh Ginger Root (sliced)
  • 1 Green Onion (sliced)
  • 1 Small Onion (chopped)
  • 2 Star Anise
  • 1/3 cup Hot Bean Paste
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sriracha
  • 7 cups Beef Broth
  • Dash of Chinese 5 Spice (optional)

Here’s what I used for the fixings, but feel free to mix it up and experiment with whatever you like.

  • 1 lb. Haddock
  • 10 Extra Jumbo Frozen Shrimp (remove the skin and chunk)
  • 1 Small Head/Bundle of Bok Choy (Baby bok choy is better. Otherwise, cut into smaller pieces.)
  • 1 Big Handful of Bean Sprouts
  • A couple of handfuls of Kale (torn into pieces)
  • 6 oz. Shiitaki Mushrooms (sliced)
  • 1/4 lb. Angel Hair Pasta (Any noodle should be fine. Udon would be great.)

To make the broth, start with oil in a large pot. (I used a 5 quart pot.) Add in the garlic, ginger, onion, green onion, and star anise. Cook on medium until fragrant and the onions start to become translucent.

Then, add in the hot bean sauce. I happened to find this particular one at the Asian market, but I think any sort of hot bean sauce will work. Start with approximately 1/4 cup. Reserve the rest in case you want to add more later based on the taste. Mix and cook with the aromatics for a few minutes. Because I have the copper pan, I don’t get a lot of stuck bits at the bottom, but if you do, don’t worry. That will add some extra flavor and you’ll have an opportunity to scrape it all up in the next step when adding the broth.

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Then, add the beef broth, a splash of the soy sauce, and squirt of the sriracha. This is when you should add the optional dash of the Chinese 5-piece powder. Taste test and increase the amounts of soy sauce and sriracha based on your liking. 20180924_191908.jpgBring the broth to a boil. When boiling, add the angel hair pasta.  Bring the boil down to a dull roar. I suggest letting that cook for about five minutes. Then, add the bok choy, bean sprouts, kale, and shiitake mushrooms. Let that cook for another five minutes or so.As a last step, I add the haddock chunks and shrimp. I cooked that for five more minutes. At this point, the soup is ready to serve, but feel free to continue simmering it for a bit longer to let all the flavors meld together. Finally, serve and garnish with more green onion if you’d like!20180925_173522.jpgYou’ll find a million Asian soup recipes out there. I’ve made a few of them and that’s where I’ve gotten some of these ideas. This is the easiest that I’ve tried so far, yet the most flavorful. I hope you give it a try!

Sincerely,
Fu’d