Sweet Potato Hummus

Hummus and I... have never gotten along.  I keep trying hummus because it always sounds like a good idea.  But it never, ever lived up to my expectations.  I tried different brands, different styles, and all with the same result.  Utter disappointment.  However, I spotted this recipe in a friend's cookbook and decided to give it a shot.  Again.  And, miraculously, I loved it!

I really shouldn't be surprised because I love sweet potato in just about everything - marshmallows, soup, tacos, biscuits, etc.  And now I can add hummus to that list - hooray!

Light snack or fun appetizer for a party, and it's healthy.  Oh, and it makes a LOT, so plenty to share with friends!

Sweet Potato Hummus
(from Power Foods)
Makes 4 cups

1 lb. sweet potatoes (about 2)
1 can (15 oz.) chickpeas, drained and rinsed
1/4 cup lemon juice (from 1-2 lemons)
1/4 cup tahini (sesame seed paste)
2 Tbsp olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Salt and pepper to taste
Paprika, for garnish

Steam the sweet potatoes with your preferred method.  Some options:
1) Microwave: Wash and pat dry your potatoes.  Poke potatoes a few times on each 'side' for the steam to escape.  Microwave until soft, rotating them every few minutes for even cooking. When done, scoop out the inside and discard the peel.
OR
2) Peel and cut potatoes into 1 inch pieces.  Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil.  Add potatoes, reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.

Transfer potatoes to a food processor.  Add chickpeas, lemon juice, tahini, oil, cumin, and garlic.  Puree until smooth, about 1 minute; thin with up to 2 Tbsp of water (I used about 3 teaspoons).  Add salt and pepper to taste.  Let cool; refrigerate for up to 1 week in an airtight container.  Garnish with paprika before serving.  Serve with favorite pita chips and/or veggies.

Enjoy!

Chocolate Drizzled Potato Chip Cookies

Oops.  Couldn't go one post without something sweet and delicious.  I promise I have been making and eating all sorts of healthy things!  But a friend was hosting a game night, and it's his birthday, so... there's my excuse.  After sampling the final product I have NO REGRETS.

When I first saw this recipe, my reaction was, "Ew."  However, after reading the article, I reconsidered.  There are all sorts of salty-sweet combos that are surprisingly delicious - honey roasted nuts, buttery popcorn and Reese's Pieces (really, it's awesome), pretzels and chocolate, etc.  Salty-sweet is an addictive flavor, and this really hits the spot.

Because it's a Cook's Country recipe, they tried all sorts of potato chips, and found that reduced fat chips worked best.  I would, however, avoid any chili-lime versions and stick with just salted!

A quick and mess-free way to crush the chips is to use a large Ziploc bag and a rolling pin.  Or...do what my mother did when I was a kid and still use the plastic bag, but crush them by putting the bag on the floor and invite any little helpers to walk on them.  A good stress-reliever, for sure.

 These cookies would be tasty without the chocolate.  But, really, why would we not use chocolate?

Crunchy, salty, and sweet.  Perfection!

Chocolate Drizzled Potato Chip Cookies
(from Cook's Country)
Makes 24 cookies

3/4 cup all-purpose flour
1 1/2 oz. reduced fat potato chips, crushed fine (1/2 cup)
1/4 cup pecans, toasted and chopped fine
1/4 tsp. salt
8 Tbsp butter, softened but still cool
1/4 cup granulated sugar
1/4 cup powdered sugar
1 large egg yolk
1/2 tsp vanilla
6 oz bittersweet chocolate, chopped fine (the original recipe called for 10 oz, but 6 is more than enough)
1/2 Tbsp coarse sea salt (the original recipe called for 1 Tbsp, but I also felt that was too much)

Toast the pecans in a small, dry skillet over medium heat, shaking the skillet often, until they begin to darken, three to five minutes.  Chop finely.

Adjust oven rack to middle position and heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, potato chips, pecans, and salt in a bowl and set aside.

Beat butter, granulated sugar, and powdered sugar on medium-high speed until pale and fluffy, about 3 minutes.  Add egg yolk and vanilla and beat until combined.  Reduce speed to low and slowly add flour mixture in 3 additions.  Roll dough into 1-inch balls and space 3 inches apart on baking sheets.  Flatten dough balls to 1/4-inch thickness with bottom of floured drinking glass (otherwise they'll stick).

Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking.  Let cookies cool completely on sheets, about 15 minutes.

Microwave chocolate in a bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes.  Now, you can either:

1) Place cookies on parchment paper-lined baking sheet.  Pour melted chocolate into Ziploc bag, snip off small corner, and drizzle chocolate over cookies.  Sprinkle coarse salt over warm chocolate and refrigerate until set, about 15 minutes.

OR

2) Dip half of each cooled cookie in chocolate, scraping off excess with finger, and place on parchment paper-lined baking sheet.  Sprinkle coarse salt over warm chocolate and refrigerate until chocolate sets, about 15 minutes.

Enjoy!

Mixed Greens and Bulgur Salad (Vegan)

Happy New Year!  Everyone all cookie-d out?  Feeling the richness of the holidays?  Yeah, me too.  Have no fear, I've got a healthy and tasty dish for you!

This weekend I was doing some meal planning (to avoid the inevitable "oh, we'll just make spaghetti" reaction at the end of the day), and combing through loads of healthy cookbooks and blogs.  I knew I wanted to make my Sweet Potato and Rosemary Soup, but was craving some greens-filled side dish to round out the meal in a healthy way.

I came across two recipes and decided to modify it a bit for my tastes.  They included bulgur wheat as the grain, and I was excited to try something new.  I usually use quinoa in this situation, but the husband was looking for something different.

Look at those greens, don't you feel better already?  I used a mix of baby kale, spinach, mizuna, chard, and arugula.  You could also used mustard greens, collard greens, or turnip greens as well.  Whichever of these (solo or a combo) strikes your fancy would work just fine.

And toasting up some walnuts for a topping - heart healthy and yummy.

This recipe called for white wine vinegar, but I didn't have any on hand, so red wine vinegar was my substitute.  Vinegar can quickly overpower, but in this application it's the perfect amount of acid to add flavor to this dish.

Also, one recipe called for dates, and the other for raisins.  I thought I'd give craisins a whirl, and they worked perfectly in it.

I was going for healthy, but I'll be honest, I was a tad worried it would taste a bit like bird food.  The husband shared my trepidation, but we were pleasantly surprised at the wonderful flavor!  Nutty, chewy, with the vinegar adding a complex aspect to it - yum.  A perfect side dish or even a light main dish.

Mixed Greens and Bulgur Salad
(adapted from Eating Well and Eat Well With Janel)
Makes about 6 servings

1 cup bulgur, dry
2 Tbsp chopped walnuts
5 tsp extra-virgin olive oil
2 shallots, chopped
2-3 cloves garlic, minced
10-12 oz your greens of choice, chopped or thinly sliced, tough stems removed
1/3 c craisins
2-3 tablespoons water
4 teaspoons red wine vinegar
Salt & pepper to taste

Wash greens (if necessary), remove tough stems, and chop or thinly slice.  Set aside.

Prepare bulgur according to package directions. Transfer to a sieve and rinse under cool water; drain. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Place 5 teaspoons oil and shallots in a large skillet over medium-low heat. Cook until the shallots start to brown, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, craisins and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and the water evaporates (add another tablespoon of water if the pan is dry before the greens are tender), about 4 minutes. Stir in vinegar, salt and pepper, and the prepared bulgur; cook until heated through, about 1 minute.  Sprinkle with the walnuts before serving.

Enjoy!