In my last post, I shared a recipe with you called Mini Cannoli Cups–a yummy bite-size dessert made with Nasoya® Won Ton Wraps. And I mentioned I’d be sharing another recipe that’s made with these wraps, so here it is! When … Continue reading
I have a big weakness for dips, so I try to just make them when I need to bring something to a party or get-together–that way, I have plenty of people to help me eat it! :) This Layered Black Bean Dip … Continue reading
Avocados are so good and since I was making some more homemade hummus, I decided to experiment by making an Avocado Hummus. It came out pretty much like I thought it would–really smooth and creamy, with that great avocado flavor, but … Continue reading
I bought some salted caramel sauce earlier this summer at the grocery store, and I could hardly tell that it was salted! So I made a note to try making a homemade salted caramel sauce sometime, and I finally had the chance. This … Continue reading
I love hummus! I love artichokes! So it was obvious that I needed to make an artichoke-flavored hummus! I used a little more lemon juice in this than I usually do when making hummus, so it turned out to be … Continue reading
This white bean dip was one of those happy accidents that happen every so often. I thought I had bought a can of garbanzo beans on my last trip to the grocery store, which I use for making hummus, but discovered … Continue reading
I can’t believe May is here already! I’m so ready for the warm, sunny weather this month brings. And since Cinco De Mayo is almost here, I’ve been seeing lots of fiesta-ish recipes all over the place! I thought I’d do … Continue reading
I have another hummus recipe for you! I often make a basic hummus recipe, but I’ve also made Sun-Dried Tomato Hummus, Black Bean Hummus, and Pumpkin Hummus. So this time I thought I’d try an Olive Hummus, because I love olives, … Continue reading
Now that the weather is warming up, I’ve been eating more fruit–there’s something about the warmer weather that makes me crave it more! I love all kinds of fruit and that’s what I like about this Mango-Jalapeno Salsa–there’s a nice variety of fruit–mango, pineapple, and apple–mixed in with some diced tomato and red bell pepper. It’s a little on the spicy side, so use half the amount of jalapeno and ginger if you want a milder salsa. Overall, I think this is a great, healthy mix of naturally sweet and savory flavors!
Speaking of healthy, this recipe is from a new cookbook out last month, The Daniel Plan Cookbook, by Pastor Rick Warren, Dr. Daniel Amen, and Dr. Mark Hyman. It’s a companion book to the New York Times Bestseller, The Daniel Plan: 40 Days to a Healthier Life and has 100 easy recipes (with full-color photos) to help you eat healthy for life. “Food truly is medicine,” says one of the authors, Dr. Hyman. Eating real, whole foods can help reverse chronic disease, aid in weight loss, and even optimize brain health. In developing the book, the authors thought about what most people like to eat, then created healthy versions of popular dishes to show that healthy eating is possible in the “real world.” So there are recipes for Blueberry French Toast, BBQ Chicken Pizza, Spinach and Artichoke Dip, Classic Meatloaf, and Chocolate Coconut pudding, to name a few…that just goes to show you don’t need to feel deprived when you’re eating healthy!
I received a sampler of recipes from the book and decided to try the Mango-Jalapeno Salsa. This tropical-style salsa goes well with Mexican recipes using fish or chicken, like the Grilled Spicy Fish Tacos, another delicious-sounding recipe in the book. I really like it with those blue corn tortilla chips, too.
MANGO-JALAPENO SALSA from The Daniel Plan Cookbook
- 1 mango, peeled and diced
- 1/2 cup diced pineapple
- 1 Granny Smith apple, peeled and diced
- 1/4 cup seeded and diced tomato
- 1/4 cup diced red bell pepper
- 4 Tablespoons lime juice
- 2 Tablespoons minced fresh ginger
- 2 Tablespoons minced seeded jalapeno (use half the amount of jalapeno and ginger for a milder salsa)
- 1/2 cup chopped fresh cilantro
Place salsa ingredients in a bowl. Mix together well. Chill in refrigerator. (Keeps up to 1 week refrigerated).
This makes about 3 1/2 cups of salsa. It’s really easy to make and so good! Have you tried making a fruity salsa before?
When I was at the grocery store the other day, I saw some Black Bean Hummus. I hadn’t noticed that flavor before and it sounded great ! Instead of buying some, I decided to make my own.
You use black beans instead of garbanzo beans (or chickpeas) in this hummus, but it still has many of the same ingredients you would use in your typical hummus recipe…like olive oil, garlic, and tahini. It also has a little cayenne pepper in it, which adds some spiciness–but if you prefer a milder flavor, leave it out.
This is a smooth and creamy hummus, and I love the flavor combination of the black beans with all the other spices. If you like hummus and black beans, keep this recipe in mind!
BLACK BEAN HUMMUS by NancyCreative
Makes about 1 1/2 cups
- 1 (15-ounce) can black beans, rinsed and drained
- 1 clove garlic, minced
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 3 Tablespoons tahini (roasted sesame seed paste)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper (optional)
- Optional garnishes: 10 to 12 Kalamata olives, 1 1/2 Tablespoons chopped fresh cilantro
Place all ingredients, except for the garnish ingredients (olives and cilantro), in a food processor or high-power blender; process until smooth and creamy. Spoon into a bowl and garnish with olives and fresh cilantro. Serve with pita bread, fresh veggies, or tortilla chips.
I’m enjoying trying out and creating different hummus recipes! I’ve also made these other hummus recipes: basic Hummus, Sun-Dried Tomato Hummus, and Pumpkin Hummus. Do you have a favorite hummus flavor?
Linked to Inspire Me Monday.
I’ve mentioned before how much I love hummus, and this time I tried making Sundried Tomato Hummus! I just love sundried tomatoes and I had found a recipe at AllRecipes that sounded good. It’s made with oil-packed sun-dried tomatoes. I halved most of the recipe, because I didn’t need to make 4 cups of hummus, and used more sun-dried tomatoes in it for a stronger, more tomato-y taste. I also needed to use more lemon juice and olive oil in this hummus because the original recipe was really thick. It’s a little thicker and chunkier than other hummus recipes I’ve made because of the sun-dried tomatoes in it, but it is so good-and I love the fresh basil in it, too!
SUN-DRIED TOMATO HUMMUS by NancyCreative, adapted from AllRecipes
Makes about 2 cups
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 cup tahini paste
- 1/3 cup plus 1 Tablespoon lemon juice
- 1 (15.5-ounce) can garbanzo beans (also called chickpeas), drained
- 1/3 cup olive oil
- 1/2 cup oil-packed sun-dried tomatoes, drained (I used the Julienne Cut, for easier blending)
- 1/3 cup finely shredded fresh basil
- Optional garnish: 1 Tablespoon olive oil, 1/8 teaspoon paprika
Place garlic, salt, tahini, and lemon juice in a food processor and process until smooth. Add the garbanzo beans and olive oil, blending again until smooth, scraping the sides of the processor occasionally. If mixture is too thick, add a little more olive oil, lemon juice, or water. Then add the sun-dried tomatoes and pulse until they’ve been chopped into very small pieces and incorporated evenly into the hummus. Add the basil and pulse a few times until it is mixed in.
Spread hummus into a shallow serving dish and serve.
If desired, you can make a few decorative grooves on top, refrigerate for 1 hour, then drizzle with 1 Tablespoon of olive oil and sprinkle with paprika before serving. Serve with veggies, crackers, or pita bread.
I think I could eat hummus every day without getting tired of it! So I’m really glad it’s healthy! Are you a big hummus fan too?
After I made my Pumpkin Hummus, I had half of a can of pumpkin left over. What to do with it? I thought some of it might be good in a cream cheese spread. I was inspired by this recipe from Better Homes and Gardens. I wanted to sweeten the spread with honey instead of sugar (although you could use brown sugar instead if you want to have a thicker spread) and made some other changes, and this is what I ended up with!
It’s a lightly sweet and spicy spread with a very creamy texture that’s great on bagels or pumpkin bread for breakfast. Or, use as an appetizer spread on crackers or as a dip for fruit. It’s very soft and creamy when you mix it up so it does need to be refrigerated for at least an hour or two after mixing. Even after it’s refrigerated, it’s more creamy than other cream cheese spreads I’ve made–so if you want a thicker spread, use brown sugar instead of honey and omit the vanilla. If you don’t have all the spices I used in this, you can use 1 1/4 teaspoons of pumpkin pie spice.
PUMPKIN SPICE CREAM CHEESE SPREAD by NancyCreative, adapted from Better Homes and Gardens
Makes 1 1/2 cups
- 1 (8-ounce) package cream cheese or light cream cheese, softened
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 3 Tablespoons honey (or substitute brown sugar for a thicker spread)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon vanilla
In medium bowl, blend all ingredients together until smooth (if using an electric mixer, blend on medium speed). Pour mixture into a small serving bowl, then cover and refrigerate for at least 1 hour or overnight. Makes about 1 1/2 cups of spread. Serve on bagels or pumpkin bread for breakfast. Or, serve as an appetizer with crackers or apple and pear slices.
If you like pumpkin-flavored things, you’ll need to try this out! What other ways do you like to use leftover canned pumpkin?
Can you believe this year is almost over? I think it has been the fastest one ever! Has it flown by for you, too? If you are planning on making some snacks for New Year’s Eve or New Year’s Day, here are some yummy ideas for your celebration!
Cheesy Stuffed Sourdough Loaf–a great-tasting loaf that’s a meal or a snack!
Cheesy Hot Artichoke Dips–I love the Cheesy Spinach and Artichoke Dip posted here and I’ve also included some other variations: Baked Artichoke Dip, Hot Artichoke Dip, Microwave or Oven-Baked Artichoke Dip, Chile-‘Choke Dip, and Artichoke Party Dip.
Bacon Double Cheeseburger Dip–you can’t go wrong with bacon and cheese! :)
Chexicago Party Mix–a tasty snack inspired by the sweet and salty caramel-and-cheese popcorn combination that’s popular in Chicago!
Five-Layer Greek Dip–with hummus, feta cheese, tomatoes, cucumbers, and olives…healthy and really good!
Bacon-Cheese Pull Aparts–a hard-to-resist panful of cheesy-bacon-onion yumminess!
Bacon-Green Onion Cream Cheese Spread–if you need a spread for crackers or crusty bread, try this out!
Easy, Cheesy Garlic Bread–who doesn’t love garlic bread? Serve it with thick, chunky pasta sauce for dipping it in!
5-Layer Mexican Dip–always a crowd-pleaser!
Salsa Roll-Ups–a quick and easy snack and can easily be made ahead of time.
What yummy snacks are you planning on making? Enjoy your New Year celebrations, and have a safe and happy one!
I started eating hummus about 10 years ago. A coworker and friend of mine made the best hummus, and he’d bring me some every so often. And I have been a big hummus fan ever since! I usually make this hummus recipe, but I thought I’d try making some hummus with pumpkin in it for the holidays. I liked most of the ingredients in this Pumpkin Hummus recipe and this one, so I used them as a starting point. I really like this Pumpkin Hummus! It’s a great healthy dip–really smooth and creamy, with a light pumpkin, savory taste. Perfect for balancing out all those holiday sweets! If you’re making this for a party or large group, you may want to double the recipe.
PUMPKIN HUMMUS by NancyCreative
Makes about 4 to 6 servings
- 1 (15-ounce) can garbanzo beans (also called chickpeas), drained
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup tahini (sesame paste)
- 3 Tablespoons lemon juice
- 3 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt (or a little more, to taste)
Add all ingredients in a food processor, starting with the garbanzo beans, and process until smooth.
To serve, spoon out on a platter or in a small bowl. Sometimes I garnish it with a little paprika. Serve with veggies, crackers, or pita bread.
It’s nice when a dip that tastes good is healthy, too! What are some of your healthy holiday snack recipes?
Since rooting for your favorite sports team can work up an appetite (or is that just an excuse to snack? :) ), I thought I’d share this yummy dip recipe I found on the Kraft Foods website. I love recipes like this that are so easy to make! And because it has refried black beans, olives, green onions, and chopped tomato in it, it’s a little healthy, right? You could make it even healthier by using light sour cream instead of regular sour cream. Or, if you like plain Greek yogurt, you could even substitute that for the sour cream. And if you use low-fat shredded cheddar cheese, you have a lower-calorie dip that’s still really tasty!
I made a few small changes to the recipe and included suggestions for making it lighter. This makes about 4 cups of dip or 32 (2 Tbsp.) servings. You can also make this into a 6-or 7-layer dip by adding a layer of guacamole and/or salsa–either one or both would be good, and I’ve noted that in the recipe…
5-LAYER MEXICAN DIP slightly adapted from Kraft Foods
- 1 (15-1/2 oz.) can refried black beans
- 1 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1 cup light or regular sour cream, or plain Greek yogurt
- optional ingredients: 1 cup guacamole and/or 1 cup salsa (as additions to, or in place of, the sour cream)
- 1 cup shredded sharp cheddar cheese (or low-fat shredded cheddar cheese)
- 3 green onions, sliced (you can slice up the entire green onion, or just the stems)
- 1 (2.25-ounce) can sliced olives (about 1/2 cup)
- 1 large tomato, chopped
- optional garnish: 1/8 to 1/4 cup sour cream, or Greek yogurt
- optional garnish: 1 sliced green onion stem
Mix the refried black beans, chili powder, and cumin together, blending well. Spread onto the bottom of a 9-inch pie plate.
Spread sour cream over the bean mixture. If using guacamole and/or salsa, spread 1 cup of each over the sour cream, spreading the guacamole first. Then top with a layer each of shredded cheddar cheese, green onions, sliced black olives, and chopped tomato. Garnish with additional sour cream and sliced green onions, if desired.
Refrigerate several hours or until chilled; serve with tortilla chips (blue corn tortilla chips are good with this, and I’ve read that they are healthier than the white corn tortilla chips).
Then dig into the dip and enjoy the game!
Linked to Carole’s Chatter.