Hummus, Day 2 - Edamame

Happy leap day to one and all.

How do you plan to celebrate?

Personally, I'm really not in the mood to propose to a man the one day I'm permitted by folklore.

Darn.

So, instead, I intend to ring in the day with the remains of the edamame hummus made last night.

It has absolutely nothing to do with leap year, that's correct.

But it's creamy, refreshing, a touch spicy and exactly what I want.

Maybe you should too.

Edamame Hummus
Servings: About 1 1/2 cups total, so 6-1/4 cup servings

Ingredients

1 1/2 cups edamame, shelled
2 tablespoons tahini
1/4 cup water
Juice of 1 lemon
2 garlic cloves
Salt to taste
1/4 tsp chili powder
1/4 tsp ginger powder
1/2 tsp wasabi powder
1 tsp Tabasco
1 tsp olive oil

To Do

In food processor, pulse garlic cloves until chopped fine

Add remaining ingredients and pulse until at desired consistency.

I started by adding half a teaspoon of salt and then added more to taste. It truly just depends on how salty you prefer your hummus.

Devour.

Vogueing

The team, sans a few belated members

My ode to Kermit

Color coordination at its finest

Notes on Taste and Texture

This hummus is incredibly creamy and smooth.

It's actually like soy-flavored edible velvet at its finest.

Taste-wise, it's like a melting pot - a little bit of tahini, a lot of refreshing edamame, ginger and lemon, and all sorts of different kicks from the Tabasco, chili powder and wasabi. I wouldn't call it a killer, just a nice 'lil tap.

It also happens to be seriously low calorie. For 1/4 cup, you'll only commit 100 calories and get back a full 7 grams of protein.

Up Next

Hummus 3.0.

Food for Thought

In the US, someone born on a leap day is officially considered 18 on March 1st.

I find this upsetting.

What do you think?

Hummus, Day 1 - The Original

I get bored quickly.

Probably too quickly, but that's besides the point.

I've recently developed a touch of serious ennui at this whole competition thing.

"How is it possible to become so thoroughly over something a mere four months after its conception?" you may ask.

I don't really know, but it did, and it's my blog, so I'll switch things up if I want to, up if I want to, up if I want to, Lesley Gore style.

This weeks winning theme was hummus and given my current mood, I've decided I'm going to provide one recipe a day for the rest of the week.

If you want to rule a tiny universe as well, might I suggest you start a blog of your own?

It's really lovely, not to mention terribly efficient.

Anyways, back to the star of this post, hummus.

I'm going on nearly a month strong of inhaling this chickpea dip every single day.

And I'm not hating it. Rather, I'm loving it.

I wanted to start at the very beginning. A very good place to start according to Rodgers and Hammerstein.

So, I decided to take the most basic of hummus ingredients, chickpeas, tahini (TCHHHINI for all those Israelis and lovers of Israel out there in the blogosphere), salt, lemon juice, and garlic, and really not stray from them.

As you may have guessed, this was a complete and total fail because I'm seemingly incapable of sticking to a recipe.

I added hot sauce.

Tobasco specifically.

Then I added excessive garlic.

Smoky paprika may have made an entrance.

And I most definitely topped it all off with an olive oil drizzle.

Some things will never change...

As Basic as I Get Hummus
Servings: 1/2 cup, doubles very easily

Ingredients

1-15 ounce can chickpeas, drained and rinsed
2 garlic cloves
3 tablespoons tahini
1/2 teaspoon hot sauce
Juice of 1 lemon
1 teaspoon salt
1 tablespoon water
Paprika and a drizzle of olive oil

To Do

In food processor, add the garlic cloves and pulse until fine.

Then add chickpeas, tahini, hot sauce, lemon juice, salt and water and run until at desired consistency.

Pour into serving dish and present either as is, or with paprika and drizzled olive oil.

Vogueing

The team - go, fight, win, yay.

The team - winning. How many pictures of food process mystery action do we really need?

Action shot. Guess what I'm having for my snack this afternoon? And maybe for my dinner...and then again around 9pm.

Notes on Taste and Texture

Texture is a very tricky subject with hummus.

I prefer my hummus with some texture so I ran the food processor for 30-45 seconds.

For a silken smooth consistency, you may want to add up to another tablespoon of water or 1/2 tablespoon of olive oil.

I also prefer my hummus with a real garlic kick. I could probably kill a vampire with a glance.

If you are pro-vampire and not-so-pro-garlic, maybe cut back down to one clove or eliminate it in full.

Tahini is a sesame paste that oddly reminds me of peanut butter. It is really rather integral to a traditional hummus. The flavor, however, is somewhat strong and you can find recipes all over the internet eliminating it from hummus.

I have two points of contention here:

1. Tahini is delicious
2. If you don't like the flavor of tahini in your hummus, don't make my recipe.

Up Next

Three glorious days of hummus variations.

Get pumped.

In the meantime, what is the very best hummus you've ever consumed?

What is your favorite hummus variety?

What do you think people do in parts of the world where hummus is not acceptable? (other than live slightly sad lives).

Granola, Revisited

I eat breakfast every single morning without fail.

Sometimes breakfast is at 1pm if I've had a late evening.

Sometimes breakfast is string cheese.

But, it will be had.

For the past week, I've been on a horrible rotation of string cheese and a clementine.

It's horrible because within an hour, I'm starving.

Prior to that, I had a three month long stint of two soy sausages and an apple.

That was lovely, but after three months, even the loveliest of things become at least slightly lackluster.

"Here lies Lindsey, sister, daughter, extreme soysage devotee".

my favorite

Last night, right around the time Meryl won and my life was made entirely complete because I love her, I was inspired to start a new rotation.

The new rotation needed to be filling, packed with protein, low in sugar, portable, fast to make, easy to eat, and above all else, delicious.

Oh, and it needed to include chia seeds because they are my latest and greatest obsession.

remember these guys?

As it turns out, the novelty item (with the ever-catchy slogan ch-ch-ch-chia) happens to grow from the newest power supplement, chia seeds.

The health claims of chia seeds put flax to shame.

They carrie almost half your daily need of fiber in a one ounce serving, all while balancing your blood sugar and providing you with the most Omega-3 Fatty Acids of any plant-based product.

It sounds exhausting. Except it's not because they also provide significant amounts of energy-providing protein.

Anyways, somewhere along the way I settled on granola.

Since Israel, I've begun to have a craving for an old favorite, Greek yogurt. My bestie Emily got me hooked circa Junior year of college and at my lowest point, I was having it northwards of 3 times a day.

This story has a point.

The point is, a glob of Greek yogurt with a scoop of granola, a slice or two of strawberry and a dollop of agave hits all of the aforementioned prerequisites.

Cut to the kitchen...

Ch-ch-ch-chia Gr-gr-gr-granola
Servings: makes around 5 cups

Ingredients:

2 cups oats (not instant)
1/4 cup pecans, chopped
1/4 cup almonds, slivered or chopped
1/2 cup quinoa, dry
1 tablespoon flax meal
2 tablespoon chia seeds
1-2 tablespoons brown sugar (depending on desired sweetness)
1/2 teaspoon salt
2 1/2 tablespoons applesauce
1/4 cup Agave Nectar
3 tablespoons peanut butter (I used chocolate almond butter)
2 teaspoons coconut milk
2 tablespoons dried blueberries

To Do

Preheat oven to 350 degrees.

Combine first eight ingredients in a large bowl. This is the oats all the way down to and including the salt.

Combine the next four ingredients in a small bowl. This is the applesauce down to and including the milk.

Add the four wet combined ingredients to the dry ingredients and combine.

Spread mixture on parchment lined baking sheet evenly but not obsessively.

Place dried blueberries evenly on top of granola.

Bake for 20-25 minutes, stirring once or twice throughout the process.

Let cool and enjoy.

You may keep this stored in an air tight container for up to three weeks.

Nutritional Information

One half cup of this granola will set you back a mere 200 calories while providing you with 6 grams of protein and 4.7 grams of dietary fiber (almost 20% of your daily requirement).

Vogueing

My favorite peanut butter. The chocolate isn't too sweet at all.

Big goopy mess in the bowl. It took a mere 10 minutes to get the ingredients together, combine them, and take this picture. I bet I could've gone faster if Jean Dijardin wasn't so very enchanting.

See? Spread evenly but not obsessively.

Post oven, all golden and crunchy and tongue-burning-delicious

I don't really know...I guess I felt like getting fancy with my iphone camera.

All stored up and ready to go for my 10 days' servings...assuming no one else gets into it. Wishful thinking...le sigh.

This morning - Greek yogurt, agave, strawberries and granola. Two hours later and no hunger in sight.

Alterations

Nuts - you could really substitute any nut you'd like: peanuts, walnuts, hazelnuts, etc.

Chia seeds and flax - you can eliminate one or both or substitute sunflower seeds or poppy seeds.

Almond butter - any nut butter would work here and any flavor would work as well.

Coconut milk - feel free to substitute any milk variety in any flavor. Almond chocolate milk would be divine.

Dried berries - again, any dried fruit to your liking can be substituted, or you can eliminate the fruit all together. I also think dried or candied ginger would give it a nice kick.

Up Next

In a neck and neck battle, hummus pulled through.

Stay tuned for a variety of options this week.

In the meantime, what is your go-to breakfast during the week?

Back to the Basics - How to Boil an Egg

I love an extravagant meal.

I oo and ah over an intricate dessert.

But, as my childhood faux best friend, Laura Ingalls Wilder once said, "It is the sweet simple things in life which are the real ones after all".

This isn't to say your best filet mignon with wine and shallot jus or the most beautiful chocolate souffle aren't real.

Don't worry.

Sometimes I wish they weren't real because I tend to leave my restraint at the door when a big fluffy, light as air chocolate souffle is put in front of me.

Okay, Lindsey will stop digressing now...and referring to herself in the third person.

Sometimes, we all need to get back to the basics.

As I know the suspense has been killing you, allow me to throw the shrouded veil off of this post - we are boiling an egg. Three actually, but that's besides the point.

Hard Boiled Egg Pet Peeves (feel free to add on)

1. When the shell won't come off in less than 10 pieces
2. When the shell won't come off and then there's that gross filmy layer that won't come off either
3. That gross grey color the yolk is sometimes
4. Undercooked hard boiled eggs that have liquid that drizzles out (I'm getting sick thinking about these)
5. Overcooked hard boiled eggs that are so rubbery they could probably be repurposed as bouncy balls

Now that we have that settled, let's get on with a full-proof (I swear) method for creating a perfectly cooked, yellow centered, low-maintenance hard boiled egg.

I promise.

Pinky promise.

Cross my heart and hope to die.

etcetera.

How to Boil an Egg, in Pictures

First you take fresh eggs

Then you put the desired number of eggs in a sauce pan. Make sure they're not packed in too tightly

Next, cover the eggs well with tap water, room temperature. You want the eggs fully covered by about an inch.

Keep the saucepan uncovered and put the burner on medium heat. Wait for the water to come to a full roaring boil. See below for my super high tech attempt at showing you what qualifies as a full roaring boil.

As soon as it gets really roaring, like Lion King style, take it off the burner, put it onto a cooler one, and cover the pan. Then let it hang out for 10-12 minutes. 12 if you like your eggs cooked like no tomorrow but not yet rubbery. In the meantime, get some pilates in, read the latest People or 1/10th of the latest Vogue, or get serious about your new favorite hummus like me.

After the 10-12 minutes, empty the saucepan and put the eggs in a bowl of cool water until no longer hot to touch.

Look how pretty. It was almost too much to crack it but...

My method for cracking egg shells is to give it a good tap or five

So, two points here - 1. Please note the less than 10 pieces of shell. 2. Hello there sunshine!

Mission, accomplished. Next mission - get a half decent camera

Now you have the tools for pieces of a perfect cobb salad, Passover seder, or afternoon snack.

What are your favorite ways to use this basic?

I prefer salt, pepper, and a pinch of garlic powder. Yum.

Thursday Tips and Tricks

Utilizing tips and tricks you've learned along the way makes the cooking process infinitely more fun in that "I know something you don't know" way.

In honor of it being Thursday and my eternal devotion and love for alliteration, let's exchange our favorites today.

Suffering from rock hard brown sugar?

Put a chunk of it in a microwave-safe bowl and cover with a damp cloth. Then heat in microwave at 30 second intervals until soft.

So, you had a fabulously chic party weekend and overdid it on the wine purchasing?

Pour leftover wine into an ice cube tray and freeze. Then store for recipes that call for it. You can put the cubes directly into the pan when needed and they'll melt beautifully.

What cooking tips put a little pep in your step?

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