Recipe: Homemade hummus by Fraiche

It took me a LONG time to try hummus — I don’t know what about it made it not look appetizing. There aren’t too many textures that bother me or anything like that. Once I tried, I was hooked. And, in an effort to each cleaner in the last month or so (effort; not nearly perfect), I found the most amazing recipe (thank you, Jillian Harris!).

Not only is the Fraiche recipe delicious (does ANY ONE else think of the movie Life As We Know It when they hear Fraiche?!).

It’s so easy. Here we go!

Hummus by Fraiche Nutrition

Found originally here.

Ingredients:

– 1 can (540mL) chickpeas, drained

-2 cloves garlic, crushed

-1 tsp. sea salt

-3 Tbsp. extra virgin olive oil

-2-3 Tbsp. chicken or vegetable stock (I used vegetable)

-1 1/2 Tbsp. tahini

-juice of 1 lemon (2-3 Tbsp.)

 

Directions:

(SO simple and user-friendly; even for those who hate to cook!)

1-Add all of the ingredients into the container of a blender or mini food processor.

2-Pulse until the mixture is nice and smooth, stirring in between if needed.

3-Drizzle some oil on top and serve! Fraiche suggests some parsley, too!

4-Enjoy with fresh veggies (carrots are my favorite!) or warm pita bread.

**Note: Fraiche owner Tori Wesszer suggests keeping the fresh hummus for 2-3 days in the fridge–you’ll want to put it on EVERYTHING so it’ll go fast!**

I have a feeling I’m going to be making another batch of hummus this weekend – enjoy the recipe and have a great day!

-Lindsey

 

Recipe: Overnight Oats with Blackberries

One thing I have always been really bad about is eating breakfast. In elementary and middle school, my dad would literally cut up a banana and put peanut butter on each little piece to try and get me to eat SOMETHING (Thanks, Dad!) — I think my parents even resorted to Carnation Instant Breakfasts (AKA chocolate milk) at one point so I’d have something in my system.

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Overnight oats have been all the rage on Pinterest of the last year or so and, since I have a ton of oats from making homemade dog treats, I thought I’d give it a whirl. To be honest, after searching for recipes, I was little overwhelmed and I feel like a lot of the articles/posts I read were like, “just throw whatever you want in there.” I needed a little more direction and found a recipe on Skinnytaste that I settled on. I changed it a little bit and ended up really enjoying it this morning!

Overnight Oats with Blackberries (adapted from Skinnytaste)

Ingredients:

-1/4 cup quick oats

-1/2 cup unsweetened almond milk

-1/2 small banana, sliced

-1/2 tbsp chia seeds

-1/2 a container of blackberries (package was 6 oz.)

-2 packets Pure Via stevia

-pinch cinnamon
Directions:

1-Place all the ingredient in a sealable container (I used a mason jar; functional and pretty!)

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2-Shake, cover and refrigerate overnight.

3-Remove from the refrigerator about an hour before eating (this is optional; I wanted it to be close to room temperature).

4-Enjoy!

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If I can keep my life together, I’m hoping I can continue to do this, at least during the week.

What do you eat for breakfast? Do you have any overnight oats recipes to share?

Have a great day!

-Lindsey

Recipe: Healthy Turkey Chili

A week or so ago, it got cold in New Orleans…for two days. However, those crisp days made me crave something warm so I tried a new turkey chili recipe that I LOVED. I had to modify the original version because it had a LOT of heat in it, but this version was perfect — still some spice, but my mouth wasn’t on fire. Enjoy!

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Turkey Chili (8 servings)
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Ingredients

-2 lbs 99% fat-free ground turkey

-1 yellow onion, chopped

-5 cloves garlic, minced

-1 Tbsp olive oil

-1 (28 oz) can crushed tomatoes, no-salt added

-1 (15 oz) can petite diced tomatoes, no-salt added

-3 Tbsp tomato paste

-1/2 tsp. hot sauce (I used Crystal)

-1 (15 oz) can kidney beans, no-salt added, drained and rinsed

-1 red bell pepper, chopped

-1 green bell pepper, chopped

-1 jalapeno, chopped

-1 1/2 tsp. sea salt

-Pinch of pepper

-1 packet Stevia

-2 Tbsp chili powder

-2 tsp. oregano

-1/8 tsp. cayenne pepper (I used about 1/16 tsp.)

-1/8 cup of shredded cheese (I always look for the cheddar made with skim or 2% milk)

Instructions

1-Drizzle olive oil in a large suacepan. Saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.

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2-Move the onion, garlic and turkey mixture into a large pot. all the rest of the ingredients and cook on medium/low heat for about an hour.

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3-Sprinkle with 1/8 cup of cheese before serving.

Have a great day!

-Lindsey

Recipe: Banana Empanadas

Today’s recipe is one that I LOVED and really want to make again: banana empanadas.

In the summer, Jason usually craves banana-centric desserts. I wanted to give these a try after we had them as a dessert at Rio Mar, a restaurant downtown in New Orleans.

This was really easy — especially since I used pie crusts. Next time, I’d like to try and make my own crust. I used a recipe from the Food Network.

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Ingredients

Cooking spray

3 cups sliced bananas

2 tablespoons light or dark brown sugar

1 teaspoon ground cinnamon

2 (9-inch) refrigerated pie crusts

Ice cream or powdered sugar, if desired

Directions

1-Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.

2-In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.

3-Unroll pie crusts onto a flat surface.

4-Using a ring mold (I just used a big circular cookie cutter), make circles in the dough.

5-Put the banana mixture on the pie dough and place another round on top.

6-Pinch around the edges of each section to seal; you can use a fork to make little lines if you want.

7-Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape.

8-Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes.

9-Remove the baking sheet from the oven and place the empanadas on a platter.

10-Serve is vanilla ice cream (I used homemade vanilla ice cream made with Mexican vanilla–SO good!)

SUCH an easy recipe – enjoy!

-Lindsey

Must-try recipe: Homemade Lobster Ravioli with Vodka Sauce

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I love my husband so incredibly much, but he is one picky eater. He’s half-Irish/half-Italian and he grew up eating amazing homemade Italian food and his mom gave me big shoes to fill.

For our wedding, we registered for a KitchenAid Stand-up Mixer like most brides, along with several attachments including the ravioli maker. Last year, my mom kindly bought me the pasta roller and since then, I’ve had a blast making homemade ravioli from scratch.

When I began searching for a lobster ravioli dinner for Jason, I had to keep in mind that he doesn’t like ricotta cheese. Talk about a challenge! EVERY recipe I found had ricotta cheese…except one. Check out the below recipe – it’s a blast to make this, though time-consuming, but the result is worth it. The raviolis and the vodka sauce freezes well, too, which is a plus!

This lobster ravioli recipe is Jason approved – which feels like quite the accomplishment – and the vodka sauce recipe is the same my mother-in-law uses and it’s delicious!

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A few tips:

  1. For the vodka sauce, USE CHEAP VODKA! I didn’t follow this rule at first and learned that lesson the hard way.
  2. Use San Marzano crushed tomatoes. I have a lot of trouble finding them in New Orleans, but can usually find whole ones that I just throw in the Cuisinart to crush. Again, this is crucial – there is something special about those San Marzano tomatoes!
  3. Make the raviolis whatever shape you prefer. I’ve tried a few different strategies—the ravioli maker, rolling dough by hand and cutting it with a cookie cutter and using the pasta roller and then using the cookie cutter to make the raviolis. (The third method has been my favorite; I usually use a circle or the heart cookie cutter.)
  4. Don’t get frustrated – pasta dough is not easy to work with. It’s very elastic, so the pasta roller will change your life. If you have to choose one attachment – go with that one.
  5. Don’t overfill the raviolis – I usually leave about ¾ of an inch around the stuffing and then wet the dough around it with water with my finger before attaching the two pieces of dough.
  6. Go with ALL fresh ingredients – it makes a world of difference and is one of the reasons this recipe is so delicious!
  7. Enjoy the process – it really is fun once you get the hang of it!

 

Vodka Sauce

Ingredients:

1 can San Marzano crushed tomatoes

1 cup cheap vodka

½ heavy cream (room temperature)

½ cup parmesan cheese

Instructions:

  1. Simmer tomatoes and vodka over low heat until it reduces by a quarter (about 20 minutes)
  2. Add cream; stir in, simmer low until sauce heated through
  3. Add cheese, stir until well-blended

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Lobster ravioli filling

Ingredients:

Knob of butter (I use a tablespoon)

50 ml double cream

2 lobster tails, meat cooked and roughly chopped (I use these directions to steam the lobster tails)

2 cloves garlic, chopped finely

1 tablespoon parsley, finely chopped

2 tablespoons parmesan cheese, grated

salt and pepper

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Instructions:

  1. Make your filling by melting the butter in a pan over a low-medium heat. Add the garlic and fry gently until softened but not brown. Add the cream and heat until bubbling and then add the remaining ingredients and mix well. Set aside to cool.
  2. Using a pasta machine, roll your pasta into long strips and using a 3” pastry cutter, cut as many pieces as you can. To assemble your ravioli, dab the edges of the pasta with water and then place ½ tsp of your lobster filling into the middle of each before placing another piece on top and pressing the edges firmly to ensure there are no holes. Set aside in the fridge.
  3. Bring a large pan of salted water to the boil, add the ravioli and cook covered for 8-10 minutes or until pasta is cooked yet firm.
  4. Serve ravioli and sauce in a warm bowl, garnished with chopped parsley and grated parmesan.

-Lindsey