This morning my mom gave me a about 2 pounds of green beans from our garden, we were both surprised how many green beans were growing in October! And what was I going to do with a giant bag of green beans? Inspired by a pea pate I bought a few weeks ago at Sowa Market, made by Guy’s Healthy Home Cooking I tried to make my own tonight.
Before I get to the recipe, I have to say I love Guy’s pates and spreads. I tried all 6 varities: Pea Spread, Walnuts Spread, Labane Cheese, Hummus, Feta Spread, Marinated Eggplant with Basil and Garlic. The pea spread was by far my favorite, but at $7 for an 8 oz. container (prices range $5-$10), it is not something I will buy regularly, unfortunately. I used the pate with my gluten free penne in place of sauce, and I also used it as a vegetable dip. And just to be clear, my recipe below tastes nothing like Guy’s, but it’s a good close second now that the market is over for the season.
1/2 pound fresh green beans, trimmed (about 3 cups)
1 tablespoon vegetable oil
1 onion, coarsely chopped (1 1/2 to 2 cups)
1 tablespoon minced garlic
3 hard-boiled egg whites
3 tablespoons finely chopped fresh basil (or 1 teaspoon dried Basil)
1 teaspoon lemon juice
1 tablespoon tahini
seasoned salt and pepper to taste
1. Cook the greens beans in boiling water for about 10 minutes until just tender. Simultaneously, boil three eggs. 2. In a skillet, heat oil, add onion and garlic and saute until softened and begins to golden. Cool.
3. In a food processor or with a food chopper, mix the green beans, onions, garlic, eggs, basil, lemon, salt and pepper until roughly pureed. Add in tahini and mix again. Add a little more if needed to hold mixture together.
– Spread on crackers or bread
– Dip vegetables (just like hummus)
– Use as a sauce or dressing in a salad or with steamed vegetables
I am obsessed with pumpkin right now, thank you pintrest! It seems like pumpkin has suddenly become an epidemic of fall; Pumpkin beer, Pumpkin cookies, Pumpkin Ravioli, Pumpkin pintrest boards! I know pumpkin has always been a fall favorite, but this year I think it’s bigger than ever before. And yes, (sadly?) I have fallen into the pumpkin trap. I even have a pintrest board dedicated to pumpkin recipes, and I hope to try at least one or two more. I have started experimenting with pumpkin in all sorts of ways; bread, cookies, and now hummus.
I was inspired by a recipe posted on facebook by Glutino from Cheap Recipe Blog. But, never one to follow a recipe, and this one was kind of bland so the recipe needed to be ditched, I gave it my personal touches. I added paprika, cumin and chili pepper, more tahini and extra pumpkin. YUM.
This was super easy to make and a great party recipe. It can easily be made sweeter by adding cinnamon, ginger and a little honey or almond butter (my next experiment), or even more spicy if you increase my measurements, and add cayenne. Can you handle that?
1 15-ounce can chickpeas, drained and rinsed
1 1/2 cups canned pumpkin
1 tablespoons olive oil
2 tablespoons water
3 tablespoons tahini
Juice from one lemon
2 teaspoons cumin
1 tablespoon garlic
1/2 teaspoon chili pepper
1/2 teaspoon paprika
Place all ingredients in a food processor or blend and puree until smooth. Add spices to your liking.
Serve with crackers or vegetables or spread on toast or in a turkey sandwich.
It’s Super Bowl Sunday and you know what I made..my famousSeven Layer Dip, a must at every family gathering since I started making it 10 years ago….
This one is slightly different – I added black beans to the bottom (I do not like refried beans for those of you who are wondering why black beans?? And this is healthier). There are several versions of this dip; with ground beef, without beans, different kinds of cheese, vegan. This is my favorite. (I also made a small vegan dip, no cheese or sour cream, for one of my best friends who will also be at our super bowl party)
Unfortunately, packaged taco seasoning can be a source of hidden gluten. So I made my own gluten free taco seasoning mix with spices and herbs. There are some out there – Ortega and Old El Paso – But be careful!
Old El Paso products are not labeled gluten free by the manufacturer. Many of their products do not contain gluten ingredients, but the company cannot verify that there is no cross contact on the ingredients that come from other suppliers. I was told that if there is a chance of cross contact on their end, there will be an allergy statement. So if you are very sensitive I suggest you make your own, below is a good recipe I use.
Gluten Free Taco Seasoning
Makes 6 Tablespoons (you can cut the recipe in half for the dip or make it all and the keep the rest for another time!)