Feeds:
Posts
Comments

Archive for the ‘Recipes’ Category

Green Hummus

homemade spinach hummus - bonjourHan.com

Ok, I realize that a plate of unidentified green stuff may not look especially appetizing. But this spinach hummus is so delicious and flavorful and healthy on a pita, crackers, pita chips, carrots, a spoon…

I actually followed the recipe exactly (I KNOW. I’m as surprised as you are.), so click here to see the original recipe. I sprinkled feta cheese on top of mine.

Stephen enjoyed it too, though he wasn’t raving about it like I was. Give it a chance. It doesn’t taste as weird as it might look. If crazy hummus isn’t really your thing though, check out my quick and easy plain hummus recipe.

chickpeas and oil - bonjourHan.com

spinach garbanzo oil - bonjourHan.com

green chickpeas blend - bonjourHan.com

hummus blend green - bonjourHan.com

spinach hummus closeup - bonjourHan.com

green spinach hummus - bonjourHan.com

Read Full Post »

 

spinach quiche slice

Fun fact: This spinach and feta dish, along with some dijon salmon, was the last meal I ate before I went into labor with Baby Lightning. I’m sure that has some significance.

… Somehow.

This is a repeat meal in our house, and if you know how much I like variety, that’s saying something. It’s easy to throw together, low-carb, and only 126 calories per slice, according to Skinnytaste.com, which is where I found the original recipe. It makes 6 servings.

To be honest, when I first saw the pictures, I thought it might taste kind of bland. It doesn’t. Stephen and I both love it. Here is my slightly adapted version. (Side note: The time I decided to take pictures of this dish was also the time I didn’t have quite enough spinach… yours should look  a little less “crusty.”)

Ingredients

Ok, technically a quiche requires a lot more egg, so this is kind of like a vegetable pie instead… but it’s close enough!

  • 10-12 oz frozen spinach (Thaw and squeeze the liquid out. One way to do this is microwave it in a bowl on defrost, then press it with the back of a big spoon so the liquid comes up. Tip the bowl to drain off the liquid, and repeat until most of the liquid is gone.)
  • 1/2 cup chopped green onions (I’ve also made it with regular onions.)
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 cup crumbled feta cheese
  • 2 Tbs parmesan
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 2/3 cup milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • pepper to taste

Directions

I think thawing and draining the spinach probably takes more time than it does to put the whole rest of this quiche together.

  1. Preheat the oven to 400° F. Lightly spray a pie dish with cooking spray.
  2. Mix the spinach, onions, dill, parsley, feta and parmesan in the pie dish.
  3. Stir the flour and baking powder together in a separate bowl.
  4. Add the remaining ingredients to the flour bowl and mix well.
  5. Pour the contents of the bowl onto the spinach mixture in the pie dish.
  6. Bake for about 30 minutes or until you can stick a knife in the center and it comes out clean. Let it stand for a few minutes before serving.

So next time you’re trying to go into labor, you know what to make. Just don’t blame me if it doesn’t work.

spinach in pie dish

 

 

Uncooked spinach pie

 

 

Crustless spinach quiche

Read Full Post »

Cheesy grits casserole

My mom made this shortly after I had the baby, and thankfully she left the recipe! Or at least we thought she did… I couldn’t find it, so I called her to get it again, and she realized she forgot to leave me the recipe to begin with. At least having a baby didn’t make me completely lose my mind (only partially).

Speaking of having a baby, anything this cheesy and delicious HAS to help shed baby weight, right? …Right? *cricket*

Ingredients

It’s a pretty flexible dish, and as long as you keep some grits on hand, you can probably whip it up without ever having to buy anything. Since running to the store now involves a lot of carseat buckling and diaper bag hauling, I like to keep those random last-minute trips to a minimum.

  • 4 cups milk
  • 1 1/4 cups uncooked grits (not instant)
  • 1/2 tsp salt
  • 2 cups shredded cheddar
  • 1/2 cup parmesan
  • 1 clove garlic, minced (or mashed with a garlic press)
  • 2 eggs, lightly beaten
  • Optional: onions, can of green chiles, corn, chopped sausage, chopped turkey bacon, smoky paprika, etc.
For this one, I used a can of green chiles and some chopped breakfast turkey sausage, because that’s what I found in the freezer.

Directions

Preheat the oven to 350° F.

  1. Bring the milk almost to a boil (but not quite!) and slowly whisk in the grits. Reduce heat to low and simmer 5-7 minutes until the grits thicken. Remove from heat.
  2. Mix in all the rest of the ingredients and spread into a greased 9×13 dish.
  3. Bake at 350° F for 40-45 minutes. You can eat it right away, but it will be a little mushy and won’t look pretty on the plate. It’s best to let it set for about 10 minutes.

It’s a really easy dish, which is great when you’re wrangling kids or, in my case, trying to cook between feedings and diaper changes and bouts of fussing (le bébé, not me… most of the time…).

Before putting it in the oven:

uncooked grits casserole

After taking it out of the oven:

cooked grits casserole

A slice of cheesy goodness:

serving of cheesy grits

And just for kicks:

Sleeping is his superpower.

sleeping baby superpower

Be still, my heart:

baby sleeping heart

Read Full Post »

southwest chicken wrap

I made these wraps sometime last winter and just never got around to writing the blog post until I stumbled across the pictures again today.

I think there’s probably an easy-but-still-yummy way and a complicated-but-extra-special-touch way. Of course I made things more complicated by doing extra things to the chicken and letting the bowl of wrap filling sit on the counter for an hour to let the flavors mingle. (The flavors mingling thing was entirely on accident, since I forgot cheese and had to run to the store, then had to defrost the chicken in the microwave before cooking it.)

The recipe is from Mel’s Kitchen Cafe, but I’ll include my slightly tweaked version of the recipe here.

Ingredients

This is a really flexible recipe, but here’s what I used.

  • 1 cup cooked rice
  • 1 cup shredded cooked chicken (I sautéed chicken breast using the Cholula chili-lime seasoning and then shredded it.)
  • 1 can of black beans, rinsed and drained
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped (Fresh cilantro makes my heart sing.)
  • lime juice (1 lime’s worth, or a few squirts from a bottle of lime juice since I never have limes)
  • 1/2 Tbs chili powder
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 cups shredded cheddar (or less if you’re trying to be healthy… I wasn’t.)
  • 6 large flour tortillas (burrito size)
  • sour cream (optional)
  • salsa (optional)
  • homemade guacamole (optional)

You will also need a small amount of butter (or cooking spray, but butter tastes better) for lightly smearing on the seam of the burrito roll before cooking.

Directions

It’s especially quick and easy if you have the rice and chicken cooked ahead of time, but I didn’t. It’s even quicker if you don’t have to run to the store in the middle of assembling it to pick up the cheese you forgot…

  1. Mix the chili powder, cumin, garlic and salt into the rice.
  2. Add the chicken, beans, green onions, cilantro and lime juice and stir it all together.
  3. Sprinkle the cheese onto the tortillas and smear a little sour cream over the cheese, if desired.
  4. Spoon the rice mixture into a line down the center of each tortilla.
  5. Roll up the tortillas, leaving the edges open, and smoosh each wrap just a tiny bit with your hand to create flatter sides for cooking. Smear just a little butter (or cooking spray) on each of the two flat sides (one of the flat sides should include the “seam”).
  6. Heat a large skillet over medium heat. Cook the wraps 2-3 minutes on each side, starting with the seam side down first. Serve with salsa and guacamole.

beans cilantro onions

chicken wrap filling

crispy chicken wrap

Read Full Post »

Nun’s puffs

Nun's Puffs dessert

I really have no idea why they’re called “nun’s puffs,” but if anyone knows where this deceptively stoic name came from, I’d love to hear it. (Sorry for the dark pictures, by the way… I seem to always be cooking after the sun goes down and may also not be interested in taking the time to arrange my photos before chowing down.)

They have a unique cooking process, and they call for ingredients you probably have on hand. They end up with a pretty significant pocket of air inside, but that just means you can eat more with less guilt, right? Don’t listen to me...

Stephen loves them (I do too!) and has asked for them several times since. Though still delicious by themselves, they’re not very sweet, so they make a great dessert drizzled with some honey.

Random side note: My friend owns a “bee farm,” Desert Creek Honey, and we get our honey from him. You cannot beat local, all-natural, raw North Texas honey – so good for you, and so delicious! I highly recommend them.

Ingredients

The recipe comes from Better Homes and Gardens. They’re pretty “eggy,” so if you just can’t stand eggs for some reason, you may want to avoid nun’s puffs.

  • 1/2 cup butter
  • 1 cup milk
  • 3/4 cup flour
  • 4 eggs
  • 1 Tbs sugar (optional: you can also mix in about 1 tsp cinnamon with the sugar if you want a light cinnamon flavor)

Directions

Preheat the oven to 375° F.

  1. Grease a muffin tin, including around the edges and top of all 12 cups.
  2. Melt the butter in a medium saucepan, then add the milk. Bring to a boil.
  3. Add the flour all at once and stir vigorously until it forms a ball that is somewhat solid and doesn’t run all over the place.
  4. Remove from heat and let it cool for 5 minutes.
  5. Add the eggs one at a time, stirring vigorously with a wooden spoon for 1 minute after each addition or until smooth.
  6. Divide dough into the 12 muffin cups (they should be about 2/3 full) and sprinkle with sugar (or cinnamon-sugar mixture).
  7. Bake 30 minutes or until puffy and golden-brown. They will deflate a little after a while, so they’re best served immediately, but they’re still wonderful the next day!

I made them a few months ago, but I never got around to posting the recipe. However, now that I don’t have time to cook much, I’m glad I have an arsenal of pictures/recipes that haven’t yet been posted!

Nun Puffs recipe

And while I’m at it, may I just say that these expressions on that tiny face are enough to make me smile uncontrollably?

Baby Lightning Faces

Read Full Post »

« Newer Posts - Older Posts »

%d bloggers like this: