Category Archives: Recipes

December 29, 2009 · 6:19 pm

Happy New Year Hummus

Are you entertaining guests this new year’s eve or new year’s day?  Looking for something different yet traditional?  I found a great recipe that satisfies the need to stick to tradition (greens, black eye peas, pork, and sweet potatoes are considered good luck foods here in the south) yet isn’t the usual fare: black eye pea hummus.  Sounds odd, but it’s delicious.

RECIPE

Black eye Pea Hummus

Ingredients:

  • 4 sprigs fresh cilantro
  • 4 sprigs fresh parsley
  • 1 small sweet onion, quartered
  • ½ cup chopped celery
  • ½ cup roasted red pepper
  • ¼ cup tahini
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • zest of one lemon
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon low-sodium soy sauce
  • 3 cups cooked and drained blackeye peas (or you can use 2 small cans, rinsed and drained)
  • pepper to taste

Directions:

In a food processor (I use the Vita-mix), coarsely chop the cilantro, parsley, and onion.  Add all remaining ingredients and blend (5-6 on the Vita-mix) until smooth.  Serve hummus with fresh vegetables for dipping, spread on endive leaves, and/or toasted pita bread wedges.

How’s that for fusion cooking?  The southern U.S. meets the Middle East!  This is a healthful appetizer full of fiber and flavor (Those living in the southwest can substitute Anasazi beans for black eye peas for a different fusion hummus).

Happy new year!

Cheryl

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November 2, 2009 · 4:21 pm

Easy Vegetable Soup

Slo-cooker soup

The slow cooker cooks all day while you're away

Soup is a great meal for adding fiber to your diet, especially vegetables.  Soup helps you feel full more quickly, which aids weight control.  Soup is simple to make, nearly foolproof, and inexpensive. It’s good for you!

There is no single, correct recipe for making soup.  Almost any recipe turns out tasty.  Today while shopping at my favorite supermarket, I found boxes of low-fat, reduced-sodium broths on a Buy-one-get-one-free table.  I bought a couple and took the sale as a sign that I needed to make a pot of soup.  Soups made with broths don’t require meat or long cooking times to develop taste.

I also bought a 28 ounce can of crushed tomatoes, and picked up a nice zucchini and a head of cabbage.  Back home, I poured the broth and the crushed tomatoes into my slow cooker, added diced onion, carrot, celery, chopped zucchini, ¼ head shredded cabbage, and a cup of frozen corn (but really whatever is in the produce drawer of your fridge is a potential soup ingredient).  I seasoned with three minced cloves of garlic, 1 Tablespoon herbes de Provence, and a generous dash of Redneck Pepper® Italian Redneck seasoning.  My vegetable soup is simmering now and will be ready for dinner whenever we are.  I let the soup cook at 2 (or Low)  for at least three hours. 

How does slow cooking qualify as a “hasty tasty meal” ?  It requires minimal time to prepare and minimal supervision.  Then when the hungry family members show up to eat, you have little left to do.  Don’t be afraid to try other combinations of soups in the slow cooker.  Homemade soup is so much lower in sodium and other additives than canned, and more economical, too.  I estimate my pot of soup is costing me $3.50, and will yield eight bowls of soup.  That’s a lot of soup for the money. 

One last money-saving tip:  If you have leftover soup that isn’t quite enough for another meal, stretch it by adding a ½ cup of cooked rice or pasta.

Cheryl

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September 16, 2009 · 11:10 am

Minorcan Clam Chowder

Hey, it’s getting to be soup weather again. Here in the Hasty Tasty Meals kitchen I’m making a pot of Minorcan Clam Chowder. If you’re unfamiliar with Minorcan style cuisine, come to St. Augustine, Florida, where many restaurants offer dishes featuring recipes from the 18th century settlers who originated from the Spanish island of Minorca.

I’ve adapted this recipe for the more modern, Hasty Tasty Meals kitchen. I use canned clams, but if you have fresh clams, all the better!

RECIPE

Minorcan Clam chowder
Ingredients:
1 pint canned clams (do not drain)
1 Tbsp. oil
2 lbs. onions, diced
1 green bell pepper, diced
2 28-oz cans crushed tomatoes
2 cloves garlic, minced
¼ tsp. thyme
¼ tsp. allspice
¼ tsp. pepper (I use Redneck Pepper® original)
¼ tsp. salt (optional–I omit because there is salt in the canned clams and juice)
2 lbs. potatoes, peeled and minced

Directions:
In the pot of a 6-quart pressure cooker, add oil and sauté onions until soft. Add all other ingredients. Cover and secure lid, bring to pressure, and cook for four minutes. Remove cooker from the burner and allow it to sit 5 minutes. Release pressure according to the manufacturer’s instructions. Cool chowder, and store in the refrigerator. Making the chowder ahead of time allows the flavors to season. Warm over medium heat and serve.

Note: Also good with fish instead of clams. For richer chowder, double the amount of clams.

Note that this is lower in saturated fat than New England clam chowder, and spicier than Manhattan clam chowder. Also, if you scrub the potatoes and leave on the peels, you’ll add potassium and fiber. It’s about as figure-friendly a clam chowder as you can get. Enjoy!

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July 28, 2009 · 2:35 pm

Breakfast Quiche in the Electric Skillet

Don’t panic over what to serve overnight guests for breakfast. This easy recipe is a winner and much more healthful than cinnamon rolls or donuts. I make this without heating the oven in my Oil Core Electric Skillet by Americraft. Thanks to Gary and Linda Straka for the original recipe.

RECIPE

Mushroom Cheese Quiche
Serves 6

Ingredients:

1 refrigerated pie crust
1 pint Egg Beaters®
½ cup skim milk
1 tsp. salt
1 tsp. pepper (I use Redneck Pepper® Italian)
1 cup fresh mushrooms, sliced
1 cup reduced fat Italian blend shredded cheese

Directions:

Place pie crust in the skillet and roll until it extends up the sides at least ½ inch. Plug in skillet and set at 300°F. Combine eggs, milk, salt, and pepper in a blender (I use my Vita-mix®) and mix well. Pour mixture into the pie crust. Sprinkle sliced mushrooms over mixture and stir gently just so mushrooms are covered. Sprinkle the cheese over the top, cover skillet, and cook for 20 minutes.

After 20 minutes, check quiche for doneness. Egg mixture should be slightly puffy and the crust should be lightly browned. If necessary, cover skillet and cook an additional 5 minutes.

Unplug skillet, cut quiche into sixths, and serve with some fresh fruit and a hot beverage. Enjoy!

mushroom cheese quiche with a slice of cantaloupe

Mushroom Cheese Quiche with a slice of cantaloupe

Vary the recipe to create your own favorite quiches. Add broccoli, bell peppers, onions, crumbled bacon, asparagus, and any cheese.

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