Hi Squirrel Jam fans. Summer's here and the time is right for dancing in the streets...and eating more fresh vegetables! Try checking out your local farmers' market for fresh, fabulous produce that barely needs any treatment to taste delicious. Many thanks to my student Scotti for the recipe of marinated grilled veggies.
My own recipe stems from my attempt to eat more beans and less processed or prepared food. Why pay $3 for a little tub of hummus that has more preservatives and salt than you want or need when you can make your own . In less than 5 minutes and for less than $3 you can make your own simple, fabulous hummus at home. (Ok...a full jar of tahini is more than $3, but it will last you a long time or you can get just enough in bulk if you want to.)
Bon appetit!
KRU KATHY’S WHITE BEAN HUMMUS
1-3 cloves chopped garlic (Or you could use roasted garlic...yum!!)
1 (15 ounce) can white beans/great northern beans; rinsed and reserve 1/4 cup bean broth
2-4 tablespoons lemon juice (I like it tangier so I use 4T)
¼ cup tahini aka ground sesame seed butter (I use roasted tahini. You can purchase small amounts in bulk @ our co-op)
3/4 teaspoon ground cumin
Dash of salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1Tablespoon olive oil
Combine all ingredients (except for reserved bean broth) in a food processor and pulse until smooth, scraping down sides as necessary. If you prefer a smoother texture or it seems to need some liquid, add 1T bean broth at a time until you reach desired consistency.
Serve with carrot sticks, celery, pita, crackers or … happy snacking!
1-3 cloves chopped garlic (Or you could use roasted garlic...yum!!)
1 (15 ounce) can white beans/great northern beans; rinsed and reserve 1/4 cup bean broth
2-4 tablespoons lemon juice (I like it tangier so I use 4T)
¼ cup tahini aka ground sesame seed butter (I use roasted tahini. You can purchase small amounts in bulk @ our co-op)
3/4 teaspoon ground cumin
Dash of salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1Tablespoon olive oil
Combine all ingredients (except for reserved bean broth) in a food processor and pulse until smooth, scraping down sides as necessary. If you prefer a smoother texture or it seems to need some liquid, add 1T bean broth at a time until you reach desired consistency.
Serve with carrot sticks, celery, pita, crackers or … happy snacking!
This is my riff on a recipe from http://www.allrecipes.com/ my recipe website of choice
BONUS RECIPE COURTESY OF MY STUDENT, SCOTTI
SCOTTI’S ASIAN GRILLED VEGGIES
sliced zucchini, sliced yellow squash, quartered sweet onions, sliced red, yellow and/or green peppers, asparagus, broccoli, eggplant, etc.... Marinate for a minimum of 1 hour in:
sliced zucchini, sliced yellow squash, quartered sweet onions, sliced red, yellow and/or green peppers, asparagus, broccoli, eggplant, etc.... Marinate for a minimum of 1 hour in:
Marinade:
1 cup soy sauce (low sodium)
1/2 cup Mirin (sweet Japanese cooking wine)
1/4 cup honey
1/4 cup rice vinegar
chopped/minced garlic
lots of chopped ginger
If you are going a lot of vegetables you may need to double the recipe! While the veggies are marinating soak one or two cedar planks (Fred Meyer has them) in water for a minimum of an hour.
Throw planks on medium high grill, top with the veggies and grill for about 8 to 15 minutes depending on your desired amount of "done-ness". If you don't have a grill or the planks you can do this as a stir fry a well. I love to enjoy these will grilled chicken or grilled salmon and they make a great appetizer.
My kids wouldn't touch asparagus and zucchini before this recipe but now they eat it all the time!
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