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Posts Tagged ‘homemade’

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

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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

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Homemade cinnamon rolls fresh out of the oven

I really wanted to make cinnamon rolls one day, but most of the recipes I found required ingredients I didn’t have on hand. I had already told Stephen of my plans, however, so there was no turning back. After a quick search, I found a recipe (with normal ingredients!) on this adorable blog called Shoplifting in a Ghost Town. Side note: Who calls them cinnamon buns? It sounds like a hot dog bun. Mustard and ketchup for breakfast, mmm-mm!

Hers was a little hard to follow, because you have to scroll all over the place to match up the ingredients with the directions. However, it’s the cutest recipe I’ve ever seen, so at least go check it out just to make you smile!

Ingredients

Surprise, surprise – I didn’t make any drastic changes! Here’s what I used:

Dough

  • 2 1/4 tsp (or 1 package) yeast
  • 1 1/4 cup warm (not hot; she says go for “baby’s bathwater” temperature) milk
  • 1/2 cup sugar
  • 1 tsp salt
  • 6 Tbs butter, softened (I always use unsalted)
  • 2 eggs
  • 2 Tbs vanilla extract (I use Mexican vanilla… YUM)
  • 4 1/2 cups flour

Filling

  • 1 cup packed brown sugar
  • 2 Tbs ground cinnamon
  • 1/8 tsp ground cloves
  • 2 Tbs softened butter

Icing

  • 1/2 package cream cheese, very softened (I used the “1/3 less fat” neufchatel cheese, but it ended up slightly lumpy, so it might be smoother with real cream cheese)
  • 1/2 cup milk
  • 1 Tbs vanilla extract (or less, but I love the extra flavor)
  • 1 cup powdered sugar (I used a little less than a cup)

Directions

It’s pretty easy to make, but you need to block out some time to let it rise. I actually made the dough ahead of time, let it rise and then stuck it in the refrigerator for a few days. It lost some of its “pouf” because of it, but not much, and it still turned out perfect. I would definitely go the refrigerator route again, especially if I wanted to make the cinnamon rolls for breakfast without a huge wait.

  1. Warm the milk in a mixing bowl and pour on the yeast. Let it sit for a few minutes before stirring.
  2. Add the 1/2 cup sugar, 1 tsp salt, 2 Tbs vanilla, 2 eggs and 6 Tbs butter and mix.
  3. Stir in the 4 1/2 cups flour. I started with 2 cups, stirred in 2 more cups, and then added the last 1/2 cup. It should be thick enough to knead together.
  4. Heavily flour a flat surface (like a kitchen counter) and knead the dough for a few minutes until it’s smooth. Flour your hands too!
  5. Lightly grease another bowl and place the ball of dough inside. Make sure the bowl is big enough, because the dough should double in size after rising. Cover with plastic wrap or a damp dishtowel and let it rise in a warm place. I set the bowl on a stool near a space heater (but make sure it doesn’t get too hot!). It should take about 1 1/2-2 hours, or until it doubles in size.
  6. While it rises, you can mix together all the ingredients for the filling (except the butter) and set aside.
  7. When the dough has doubled in size, flour that flat surface again and place the dough on it. Roll it into a large rectangle. Some people use a rolling pin. I use a bottle of smoky olive oil. To each his own…
  8. Spread the 2 Tbs of softened butter on the dough rectangle. And by “spread,” I mean smear it around with your fingers. Cover it with the filling mixture.
  9. Roll it up long-ways and cut about every 1 1/2 inches. Place in a buttered dish (I ended up using 2 small dishes for 12 cinnamon rolls). Optional: let it sit in the pan for about 30 minutes to expand some more. I didn’t do this and they turned out great. Bake at 350° for about 40 minutes.
  10. Beat together the frosting ingredients and pour on top of the cinnamon rolls when they’re finished.
  11. Devour with your husband and sister-in-law (or whoever is in the vicinity). Leave no prisoners.

I didn’t get any pictures when I initially made the dough, but here’s what it looked like when I put it together:

Cinnamon roll dough with filling spread out

Rolled up cinnamon roll dough

Unbaked cinnamon rolls in the pan

Bowl of icing for the cinnamon rolls

Close-up of fresh homemade cinnamon roll

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pickle cucumbers

Or, “Dad’s Guinea Pig Christmas Present

I have a deep love for pickles, and I got it from my dad. I found this nifty recipe on the Homesick Texan blog and just HAD to try it out… but I didn’t test it on myself first. Good thing they turned out delicious, or else my poor Dad would’ve had a pretty disappointing Christmas. 😉

Unfortunately, I don’t have a picture of the finished product, but I’ve got step-by-step pictures at the bottom!

Ingredients

Here’s my version of the recipe.

  • 6 Kirby cucumbers (or however many will fit in your jar. I used an empty pickle jar and was able to fit 5), washed, and halved lengthwise. You can use whatever small cucumbers are at your store. I think mine were called “garden cucumbers” or “pickling cucumbers.”
  • 1/2 cup white vinegar
  • 2 Tbs salt
  • 1 Tbs black peppercorns (I didn’t have peppercorns, so I just used about 3/4 Tbs ground black pepper)
  • 1 Tbs coriander seeds
  • 3 cloves of garlic, minced (like I’ve said before, if you don’t have one of these, go get one now – it will change your life)
  • 1/2 cup fresh dill (I used a little less than 1/4 cup dried dill)

Directions

They have to sit in the refrigerator for one week before you can eat them, and then they last for about a week after thatI think. Dad ate all his in 2 days.

  1. Dump salt, peppercorns, coriander seeds, garlic and dill in a clean (sterilized) glass jar. You can use a mason jar, but like I said, I just used an empty pickle jar that I washed.
  2. Pack the pickles into the jar, leaving 1/2″ at the top. Pack them pretty snug, but not so tight that the vinegar and seasonings can’t get between them.
  3. Pour in the vinegar. Fill the remainder of the jar with water and put the lid on.
  4. Shake the jar for about 1 minute. Refrigerate the pickles for 6 days, shaking for 1 minute daily.

I did find that since I used dried dill and not fresh, you had to rinse off the pickles before eating them, or else they had a layer of dill stuck to them. No big deal. Dad graciously allowed me to have one (just to see if the recipe turned out ok, of course…), and oh my goodness, they were delicious!

Here are some pictures to show you how easy it was:

pickle jar with salt and pepper

coriander seeds in measuring spoon

fresh garlic with garlic press

pickle jar with garlic, coriander, salt and pepper

pickle jar with dill, garlic, coriander, salt and pepper

homemade dill pickles in jar

I know it looks gross, but it was SO delicious!

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Homemade hummus garnished with parsley and paprika

This literally takes about 5 minutes. If you think it’s ridiculous that stores sell hummus in tiny $5 tubs, your day is about to get a WHOLE lot better.

Ingredients

Basically the only thing you would actually need to buy is the chickpeas. You probably have everything else on hand already!

  • 1 16-oz can chickpeas/garbanzo beans
  • 1/4 cup of the liquid from the can of chickpeas
  • 3-5 Tbs lemon juice (it all depends on taste)
  • 2 cloves garlic, crushed. If you don’t have one of these, buy one immediately. It will change your life.
  • 1/2 tsp. salt
  • 2 Tbs olive oil
  • 1/8 tsp. chili powder

Optional: Some dried parsley and smoky paprika.

Directions

Seriously. Five minutes and you’re done.

  1. Drain chickpeas (except for reserved liquid).
  2. Blend chickpeas, reserved liquid, lemon juice, garlic, olive oil and chili powder in blender or food processor.
  3. Pour onto a plate. Sprinkle with dried parsley and smoky paprika (or regular paprika). Eat with pita, warmed-up tortilla or crackers!

This stuff is delicious. It’s a great party appetizer, because it’s beautiful and everyone loves hummus! If you want to expand your hummus horizons even farther, check out the green hummus recipe.

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