Zuchinni and Chickpea Ratatouille

For breakfast, lunch or dinner, I could eat Zucchini and Chickpea Ratatouille. (True, I prefer blueberry pancakes for breakfast, soooo delish. But this was beyond good, to where I actually though I could eat it for breakfast.)

Since we're on the subject, I will make a confession. Aside from the very occasional blueberry pancakes, I've been making Eggos a lot for breakfast. And quite often, frozen pizza for dinner. Hey, I told you that I have been tired! I wasn't exaggerating.

This recipe really did help pull me out of my recent cooking funk. After I made it for the first time about 2 months ago, I sent it to some friends as a 'must try' recipe. When I decided to make it again this week, I got excited. Excited to cook, and excited to share it on the blog. Yay, maybe my old self really is coming back!

This recipe is olive oil, tangy goodness. A delectible mix of tomatoes, zucchini and rice. The chickpeas are a great addition, and help add depth and protein.

Rice helps soak up the sauce, mmmm.

One of my new favorite summertime dinners. I don't even make a side dish for this one! Treat yourself to dessert instead. This recipe has the veggies, protein and starch, all rolled into one. Love it.

Zucchini and Chickpea Ratatouille
from Family Circle

2 med zucchini, about 1 1/4 lb, quartered lengthwise and cut into 1/2-inch pieces
1 large red pepper, cored, seeded and cut into 1/2-inch pieces
2 T olive oil
4 garlic cloves, finely chopped
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes
1 can (15 1/2 oz) chickpeas, drained and rinsed
1/4 t salt
1/8 t black pepper
1/8 t red pepper flakes
3 cups cooked brown rice

Heat oven to 425.

Coat baking sheet with nonstick cooking spray. Add zucchini and red pepper; toss with 1 T olive oil. Bake at 425 for 30 min or until tender.

Heat remaining 1 T oil in a large nonstick skillet over med-high heat. Add garlic, cook 30 seconds to 1 min. Stir in tomatoes and cook for 5 min. stirring occasionally. Add zucchini, peppers, chickpeas, salt, pepper and red pepper flakes. Cook an additional 5 min, stirring occasionally. Serve with cooked brown rice. Makes 4 servings.

Another rat-a-tat-touille:
- Pasta with Halibut and Oven-Roasted Ratatouille

Have a bumper crop of zucchini? Make enchiladas:
- Black Bean, Corn and Zucchini Enchiladas

Guten appetit!

Moms 7 Layer Dip

When the sun is shining, parties are happening. And when it's August 11th, there's usually a birthday party for me happening! Ha. Yep, it's my birthday. Hooray! Party, party, party!

This is my favorite and staple party appetizer. Perfect pick for my birthday post, don't you think? I wont be making it today, but I will likely be making it soon. Or maybe my mom will be making it for me this weekend. She's awesome like that.

It makes a large amount (or you can easily scale it back), always pleases the natives, and it's a great take-along too. I'm guaranteed to make it, if my friend Kelsey is going to be at the party. She says it's her favorite (and, since it happens to be mine too - why not indulge us both?).

One warning: It's filling. People usually like it so much, that they eat most the dip and get full before dinner! My sister makes it a habit of eating appetizers for dinner (bah!).

I would make this for our housewarming party in September, but since we're pretty sure we're having a German theme, I don't think it will fit. Rest assured though, it will be made soon. Even if it's just for Tim and I to enjoy on a lovely sunny weekend.


Moms 7 Layer Dip

1 can vegetarian refried beans (I usually don't use the entire can)
1 large ripe avocado, mashed
1 cup sour cream
1 package dry taco seasonings
3 medium vine ripened tomatoes, cored and chopped
1 small or medium can sliced black olives
2 cups shredded mexican cheese blend (using all cheddar is also ok)
1 bag tortilla chips

* Measurements are approximate. Use more of what you like, and less of what you don't.

Mix the sour cream with 1.5 tablespoons taco seasoning mix. Stir until well combined, then refrigerate at least 10 minutes. This can also be done the day before to let the flavors blend. Keep in refrigerator until ready to use.

On a large serving platter, spread the beans in an even layer to approximately one inch from the edge of your platter. Dollop the mashed avocado on top and carefully spread evenly across all of the beans. Next, layer your sour cream (same way you did the avocado).

Now, sprinkle the black olives evenly on top of your sour cream layer. Next, the tomatoes. Again, sprinkling evenly across all your black olives. And lastly, the cheese. The cheese should almost completely cover your dip. Sometimes I like to let some tomato and olives peek out of the cheese, it looks nice. As with all ingredients, use as much or little cheese as you like.

Done! Serve with tortilla chips in a bowl next to the dip and let your friends and family feast.

If you want to make the dip ahead of time (although, it's super fast to whip up the day of), it will keep 1 day in the refrigerator: Follow the steps through the olives, then cover with saran wrap and refrigerate. When ready to serve, cut and add your tomatoes and the cheese on top. It also makes decent leftovers for lunch the next day. Mmmm.

Shhh, don't tell anyone. But my 7 layer dip is only 6 layers! I leave out the green onions, since I don't like them. But if you do, feel free to add the 7th layer. Our secret, ok?

More dip love:
- Spinach Artichoke Dip
- Baked Parmesan Dip
- Crab Dip, from Al Dente (Tom Douglas recipe! Yum)

Guten appetit!

Couscous with Chickpeas, Tomatoes and Edamame

We're back! Live! Well, almost live. But real-time recipes, no more rewinds.

Ok, not even real-time recipes, considering I took these pictures on Christmas. Yep, it's taken me that long to post it. Not because we didn't love it. We did! It's a recipe tasty enough for the grand poo-bah of dinners, aka: Christmas. And I've even made it a few times since then. My pictures are just old. What can I say, it's been a hectic half year and I've been a little backed-up in recipe posting/sharing. Forgive me for not offering you this tasty dish sooner!

Couple things about the recipe... it's delicious. Second, it's super fast and great for weeknight meals. Plus, thinking back to Christmas, because it's so fast and easy, it really helped me with getting everything ready on time, without slaving away longer than necessary in the kitchen. So if you have a big party to prepare for, this recipe could be a huge help to you.

For Christmas, I served the Couscous with an appetizer of Happy Hour Mushrooms, side dishes of green beans and bran muffins, and apple pie with vanilla ice cream for dessert. De-licious!

Since I actually make this recipe quite often, there are some substitutions I regularly use. In the original recipe, it calls for two things we don't like: green onions and a lot of feta cheese. The green onions are very overpowering, and the dish tastes great without them (one less thing to buy!). We also omitted the feta, and substituted grated parmesan in the Christmas batch. Normally, I like feta (just not when it's over used), and would use half the amount they call for. But during the Christmas season, I was pregnant and a little wary of feta (probably a silly paranoia). The parmesan tasted great though, so it's a nice alternative to try off and on. Or to just use what you have in your fridge.

This dish is a fun mix of flavors and textures, and again, fast and delicious for any occasion!


Couscous with Chickpeas, Tomatoes and Edamame
from Cooking Light

1 tablespoon olive oil
1 cup fresh or frozen shelled edamame (soybeans)
1/2 teaspoon crushed red pepper
4 garlic cloves, minced (I used 3)
2 1/4 cups water, divided
1/4 cup chopped fresh basil (I used 1 tablespoon dried basil)
1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3/4 teaspoon salt
1 cup uncooked couscous
2 cups coarsely chopped green onions (I omit this)
1 cup crumbled feta cheese (Substitute 1/2 cup parmesan cheese, or only use 1/2 cup feta)


Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.

Can't get enough couscous, try these:
- South of the Border Couscous Salad, from Albion Cooks
- Curried Couscous, from The Amateur Gourmet
- Spinach Couscous Salad, from Cookbook Catchall
- Red Lentil Soup with Couscous, from Almost Turkish Recipes

Guten appetit!

Tuscan Chickpea Soup - Winter Warmth

The winter is not over yet! Spring is near, but there are still plenty of cold nights to warm yourself over a bowl of soup.

I like this recipe because it's filling, without feeling heavy. Considering the ease of work involved and the fairly limited ingredients/spices, it has plenty of flavor. Pair it with a salad and crusty bread, you'll have dinner ready in 30 minutes.


I made a couple of slight adjustments based on other reviewers notes. Most important is to use a fairly good balsamic vinegar. There are occasions to use cheap vinegar, but this is not one of them. I also added the cayenne for a little more kick. It's not spicy, but I thought it added some extra 'umph'.

This one is definitely a winter staple, and I hope you have the chance to try it before the cold weather disappears!

Tuscan Chickpea Soup
adapted slightly from Cooking Light

2 tablespoons olive oil
1 1/2 cups finely chopped onion
7-8 garlic cloves, minced
4 cups water
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper
3 (15 ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
2-3 tablespoons balsamic vinegar (use a fairly good vinegar)
1 teaspoon cayenne
6 tablespoons grated fresh Parmesan cheese


Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.

Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. (I used my hand blender, directly in the soup pot - much easier! It also allowed me to puree most of the soup yet still keep some chunks of garbanzo bean for texture.)

Return all pureed soup to pan. Stir in the vinegar and cayenne, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into bowls; sprinkle each serving with 1 tablespoon Parmesan cheese.

More warming chickpea soups:
- Chickpea and Tomatillo Soup, from Cookworm
- Chickpea Soup with Spinach, Tomatoes and Basil, from Kalyn's Kitchen
- Chickpea Soup with Moghrabieh (Lebanese Couscous), from FatFree Vegan Kitchen
- Tunisian Chickpea Soup, from The Well-Seasoned Cook

Guten appetit!

Crispy Southwest Polenta Hash

While I was at my mom's house visiting for a few days, I wanted to cook them dinner one night. It's always a bit of a dilemma to cook for my mom's side. My mom eats everything, and is easy to please (love ya, mom!). My sister, whose currently living with my mom, is also vegetarian. My mom's husband and my brother, who was also at the house, are meat and potato types (No meat? What do you mean, 'no meat'?).

Whatever I cook, it has to be hearty enough to take the place of meat and not leave the boys feeling like they got jipped at dinner.

I really liked Mollie's recipe for Southwest Polenta Hash for two reasons. I can continue to hone my skills at polenta making, and it involved a southwest twist. My mom's husband is from Houston, so he's usually happy with black beans, salsa, etc.

Beans were a good substitute for the protein needed, and the polenta seemed like it would be cooked in a way that was filling. It was! And, it was delicious. It made quite a lot, and all of it was eagerly eaten. Another happy table, thank goodness.

It does come out a bit dry, if served on its own. I really encourage you to serve it with salsa. We used a pico de gallo salsa from the store, but try my cousin Skye's fresh salsa recipe (yum!).

When you've got an urge for a southwest dinner, or have a difficult group to please, give this one a try.



Southwest Polenta Hash
from Mollie Katzen

The Polenta
1 3/4 cups water
1 teaspoon salt
1 1/2 cups coarse cornmeal (polenta)
1 cup cold water

Pour 1 3/4 cups water into a medium-sized saucepan, add the salt, and bring to a boil.

Meanwhile, place the polenta in a bowl with the cold water, and stir until it is completely moistened.

Turn heat under the boiling water down to a simmer, and spoon in the wet polenta. Stir with a wooden spoon, and cook over medium-low heat for about 5 to 8 minutes, or until very thick.

Turn the polenta out onto two dinner plates, spreading it into a thin circle all the way to the rims of the plates. Let it cool. It will become very firm.

Cut the polenta into cubes or dice, and proceed with the following recipe.


The Hash
2 tablespoons olive oil (and possibly more)
1 tablespoon butter (optional)
(Polenta pieces from above)
1 heaping cup minced onion
1 3-inch jalapeno, minced
2 teaspoons chili powder
1 teaspoon minced garlic
A dozen sliced cherry tomatoes, sliced in half (optional)
1 cup cooked black beans (canned OK), drained

Heat the oil in a large skillet (or two smaller ones) over medium heat. Add the butter and let it melt.

When the oil is very hot, add the polenta pieces in a single layer. Sauté them for a good 15 minutes, loosening and turning them about every five minutes with a metal spatula, to keep them from sticking. They will crumble somewhat, and that is desirable! (It makes a crisper result.) Don't move the pieces any more often than every five minutes, because they need a chance to "sit with the heat" in order to achieve texture.

When the polenta is looking golden in color, move it over to one side of the pan, add a little additional oil, if it seems necessary, and add the onion, jalapeno, and chili powder. Sauté these in the side of the pan, until they become soft (8 to 10 minutes). About 5 minutes into this step, add the garlic.

Mix the vegetables and polenta pieces together in the pan, still over the heat, adding the cherry tomatoes (if desired). Cook for another 5 minutes or so, then stir in the black beans until they're heated through. Be careful not to break the beans as you stir. The dish looks nicer if they remain whole.

Serve hot, with or without salsa.

Mollie's helpful tips:
* You can make the polenta as much as a few days ahead of time. Wrap it in plastic wrap and store it in the refrigerator. It needs at least an hour to cool and firm up--preferably longer.
* Butter is optional. It flavors the olive oil nicely, but is not essential. So if you prefer to keep this dish dairy-free, just skip it and slightly increase the olive oil.
* The jalapeno adds a bit of heat. If you want to get a milder flavor, remove the seeds before you mince it. Wash your hands after handling this or any other hot pepper.

Guten appetit!

Curried Cauliflower with Chickpeas and Tomatoes

This was a fun recipe, as it allowed me to try something new: making Ghee. Ghee is clarified butter, used often in Indian dishes. You use it as you would regular butter or oil, but it has a more distinct flavor.

It wasn't hard to make, and when called for in a future Indian dish, I will definitely whip up another batch to try and make the taste as authentic as possible.

My only change in the recipe was not to cook the ghee as long as requested, or based on time. From other ghee recipes I read, there's no time requirement. You need to watch the butter and will know when it's ready based on the appearance.

Super easy recipe, very filling, and made excellent leftovers. Great weeknight meal!


Curried Cauliflower with Chickpeas and Tomatoes
from Serious Eats

1/4 cup butter
1 onion, finely chopped
2 tablespoons curry powder
1-inch piece fresh ginger, peeled and chopped
2 tomatoes, chopped
1 head cauliflower, stem removed and chopped into florets
3 cups canned chickpeas
2 tablespoons tomato paste
Salt
Fresh cilantro, chopped


Add the butter to a small saucepan. Melt the butter over medium heat, and bring to a boil. Turn the heat to low; cook for 45 minutes. Strain the liquid. (I did not follow these directions, see my notes above)

Pour the ghee into a large pot. Raise heat to medium; add the onion, curry powder, and ginger. Cook until onion is softened.


Add the tomatoes; cook for 6 minutes more.

Add the cauliflower, chickpeas, tomato paste, and 1 cup of water. Cover pot; cook 15 minutes. Remove lid; cook until liquid thickens. Stir until everything is coated. Season with salt and sprinkle with cilantro.

More recipes that use Ghee:
- Ghee Rice, from Kitchen Wonders
- Venkaya Pakora/Onion Pakora, from The Art of Cooking Indian Food
- Vegetable Biryani, from Dil Se

Guten appetit!

Easy Veggie Chili

There are so many reasons to love veggie chili: it's easy to make, it freezes great, it's delicious and warming on a cold winter day, it's a great take-along dish (tailgating, etc).

This recipe in particular is a favorite, just because of how easy it is. I am sure there are fancier recipes to knock your socks off (see list at bottom). But I stick to my favorite, because when I'm making chili, I am not usually in the mood to put in extra 'knock your socks off' effort. This is warm (not spicy) and delicious, and hits the spot every time.


If you have time and feel like putting in some extra effort, make cornbread muffins to go with the chili. This combo will make you very happy.

Veggie Chili
adapted from CookingLight

1 tablespoon vegetable oil
1 1/2 cups chopped onion
1/2 cup diced green peppers
2 carrots, chopped (chunky)
3 celery stalks, chopped
2 garlic cloves, diced
1 small can of corn kernels (approx. 1/2 cup)
1 1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt and pepper
2 cans diced tomatoes
1 can black beans
1 can chickpeas
2 cups of water, divided
1 cup shredded cheddar cheese, for topping (optional)


Chop/dice all your vegetables.

Heat oil in large pot, then add onion through garlic and saute 7-8 minutes.

Add corn through beans, and 1 1/2 cups water, bring to a boil.

Reduce heat and simmer 30 minutes. Add additional water as necessary, so the chili doesn't dry out or burn on the bottom of the pan. Serve warm, with shredded cheese sprinkled on top.

Notes:
* You can use up to 4 cans of beans (and almost any variety you want: kidney, cannellini, butter beans, etc), but Tim doesn't like chili too 'beany' and therefore I use only 2 cans. Tastes great either way!
* Additional vegetables to add/substitute: diced celery, zucchini, red/yellow/orange bell peppers

More great chili recipes:
- Spicy Vegetarian Chili, from Simply Recipes
- Butternut Chili, from Karina's Kitchen
- Quick Vegetarian Chili with Avocado Salsa, from CookingLight

Guten appetit!

Black Beans and Rice : New Years Good Luck

New Years is on the horizon. Do you have any resolutions for next year? Do you make resolutions? I've mostly given up on resolutions, as I rarely stick with them. Instead, I try to make changes or plans in my life as a situation or need comes up. But I've always liked the idea of new year's resolutions; a new beginning, new adventures and plans.

I also like new year's traditions. My mom always makes black eyed peas on new year's day. She says it brings good luck in the new year for those who eat them.

I fear I am going to have bad luck in Germany trying to find black eyed peas - make that, impossible-never-going-to-happen luck. So, I went out in search of something I can make to bring us luck in 2009.

On a cute little blog, which unfortunately seems now defunct, the chef made Black Beans and Rice (Moros y Cristianos). She also tells the history of the recipe: "Black beans and rice is a popular Cuban dish said to bring good luck when eaten on New Year's Day. In Spanish, the dish is called Moros y Cristianos or Christians & Moors, with the black beans representing the dark-skinned Moors and the white rice representing the lighter-skinned Christians." Not sure how that relates to good luck, but as long as it does, I'll go with it.


Turned out quite delicious! And I'm very happy to have my 2009 lucky recipe handy for January 1.

Wishing you all a safe, and happy New Years!


Black Beans and Rice
Adapted from How to Cook Everything by Mark Bittman, by Sugar Rush

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 red or yellow bell pepper, stemmed, peeled if desired, and chopped
Salt and freshly ground pepper to taste
1 tablespoon minced garlic
3 cups drained cooked or canned black beans
1 cup chopped tomatoes (canned are fine; don't bother to drain), optional
1 cup bean cooking liquid, or chicken, beef or vegetable stock, or water
1/2 cup minced fresh parsley leaves
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon crushed red chili peppers
1 bay leaf
1 tablespoon apple cider vinegar
Cooked Rice to serve


Place the oil in a large, deep skillet and turn the heat to medium. A minute later, add the onion and bell pepper. Season with salt and pepper and cook, stirring, until the pepper is soft, 8 to 10 minutes.

Stir in the garlic, the beans, the optional tomatoes, the spices and the liquid.

Turn the heat to medium-high and cook, stirring, until the beans are hot and most of the liquid is evaporated, 10 to 20 minutes.

Stir in most of the parsley and remove the bay leaf.

Arrange rice on a platter, in a ring if you like. Spoon the beans over the rice or into the center of the ring, or pass them separately. Garnish with the remaining parsley and serve.

In case you prefer a vegetarian black eyed pea recipe:
- Black Eyed Peas and Collard Greens, from Gluten-Free Bay
- Creole Black Eyed Peas, from FatFree Vegan Kitchen
- Black Eyed Peas, from Slashfood

Guten appetit!

Hearty, Healthy Lentil Stew

This is one of my favorite winter meals. Complete comfort food.

Requires a bit of time (to cook the lentils and rice), but the preparation and work involved is very minimal. It's simple, packed with flavor, warm and healthy. Bring on the snow! I'll be tucked away on the couch, resting my big pregnant belly, watching a movie and eating lentil stew with fresh, crusty whole wheat bread. (sigh)

If you're a skier/snow-shoer, consider bringing this in your thermos instead of chili. Does a similar job, and would be a nice change.

A toast: To warm food, and cold days!



Lentil Stew
from Cooking Light

1 tablespoon olive oil
1 1/4 cups chopped onion
1 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, sliced
4 cups vegetable broth
1 cup water
1 (28-ounce) can crushed tomatoes, undrained
1 cup dried lentils
3/4 cup instant brown rice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper


Heat oil in a small Dutch oven over medium-high heat.

Add onion, celery, carrot, and garlic to pan; sauté 8 minutes or until tender.

Add broth, water, and tomatoes; bring to a boil.

Stir in lentils; simmer 25 minutes, stirring occasionally.

Stir in rice; simmer 20 minutes, stirring occasionally.

Stir in red pepper, salt, and black pepper.

More lentil soup recipes:
- Syrian Vegetarian Red Lentil Soup, from Herbivoracious
- Lentil and Escarole Soup, from Farmgirl Fare (use Vegetable Broth)
- Moroccan Lentil Soup, from A Year in Crockpotting

Guten appetit!

Black Bean and Spinach Lasagna

Have a lot going on this holiday season?? I love it, but it can be exhausting.

You sail through Halloween because it's the first; you/the kids dress up, everyone's excited, fall has arrived, etc, etc. Then Thanksgiving comes around and it's a family chaos bonanza, and you love it too because of the traditions, having everyone gather, and eating too much (mmm, pumpkin pie!). Then a few days later, barely recovered from Thanksgiving, December hits and you're in a shopping frenzy, going to holiday parties, friend/family open houses, and before you know it... cooking is a distant memory and a dinner of snickers and apple seems OK.

STOP. I have a great solution!


Black Bean and Spinach Lasagna. Yes, it's your solution. Why? Because it's delicious, it makes a ton, and freezes great. Make the recipe and cook half for dinner this week, and put the other half in your freezer for 2 weeks from now, when you are not even remotely going to want to cook OR have time to cook. A half-recipe will easily feed 3-4 people with a side (try garlic bread, or simple salad).

I'm wishing you fun, laughter and energy (given to your body through eating well!) this holiday season. Enjoy these moments.

Black Bean and Spinach Lasagne
from Cooking Light

2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro (optional, I omitted this as Tim doesn't like cilantro)
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese with peppers (I used a mixed pre-shredded bag of cheddar and emmentaler), divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce (try the Smokey Marinara sauce, tastes great!)
1/2 teaspoon ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro (optional)


Stir together first 5 ingredients and 1 cup shredded cheese; set aside.

Mash beans with a potato masher or fork in a large bowl (* VERY important to do this first, as I dumped in the pasta sauce too quickly and found it hard to mash the beans after); stir in pasta sauce and cumin.

Spread one-third of bean mixture on bottom of a lightly greased 13x9 inch baking dish (use 2 smaller pans if you are going to divide the lasagna and freeze half).

Layer with 3 noodles, half of spinach mixture, and 1 cup cheese; repeat layers.

When you are close to the end: spread with one-third bean mixture, top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350 for 1 hour; uncover and top with remaining cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

Lasagna, lasagna and more lasagna:
- Roast Vegetable Lasagne, from Exclusively Food
- Roasted Squash-Onion Lasagna, from One Hot Stove
- Fennel and Tomato Lasagna, from Mostly Eating
- 3 Cheese Pesto Vegetable Lasagna, from Ms. Adventures in Italy

Guten appetit!

Tomato Braised Beans with Polenta

I received this recipe recommendation from my friend Erica, as we were swapping high-protein recipes to make sure we were both getting enough nutrients for our growing baby bellies. It's always fun to try a friend's family favorite, so I jumped on this one right away.

I rarely cook with polenta, not sure why. It's delicious, and this recipe was fantastic! It might need to be a new years resolution to make/eat more polenta.

I will say that making the polenta was a bit tricky, or at least, I thought so. However, since making this recipe, I've read other polenta making reviews/tips, and think I'd have an easier time of it in the future. It requires constant attention and stirring, so be forewarned. But, the result is worth it.



Tomato Braised Beans with Polenta
from CookingLight

2 tablespoons extravirgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (19-ounce) can cannellini beans, rinsed and drained
4 cups water
1/2 teaspoon salt
1 cup coarse yellow dry polenta


Heat olive oil in a large saucepan over medium-high heat.

Add parsley and garlic to pan; saute 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates (only took me about 4 minutes).

Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.

Polenta: (I am using alternate polenta cooking instructions, as the original recipe did not work well. But I kept to the original recipes measurements and ingredients)

Bring 4 cups water to a boil in a large, heavy pot over medium-high heat.

Add 1/2 teaspoon salt. Add 1 cup polenta in a very thin stream. You should be able to see the individual grains spilling into the pot. As you are adding the polenta, stir it with a whisk, and make sure the water is always boiling.

When you have added all the polenta, begin to stir it with a wooden spoon. Stir continuously, bringing the mixture up from the bottom of the pot and loosening it from the sides. The mixture will form the correct consistency of polenta in 35-45 minutes, when it forms a mass that pulls cleanly away from the sides of the pot.

Serve polenta warm with bean mixture on top, and a sprinkling of parmesan cheese.

Yields 4 servings.

More polenta recipes:
- Zucchini Polenta Tart, from Chocolate & Zucchini
- Baked Polenta Fries, from 101 Cookbooks (I think these would be great with a smoky-tomato salsa)
- Polenta Cookies, from Serious Eats
- Olive Oil, Grape and Polenta Cake, from Baking Bites

Guten appetit!

Chickpeas with Spinach

I give up. I'm so ready for fall! All I can think of are soups, breads, casseroles, and pies. Comfort food.

The only thing I've done this week that's half-way complimentary to the 'end of summer' vegetable bounty, is to make a tomato salad (1 pint cherry/grape/cocktail tomatoes cut in half and tossed with dressing: 4 tablespoons olive oil, 3 tablespoons balsamic vinegar, dash of salt & pepper, and 1/2 teaspoon dried oregano). But I made it to go with this delicious Chickpea with Spinach dish, which... not so summery.


However, the Chickpea with Spinach recipe hit the spot. It makes just enough for 2 dinners, and a little leftover for lunch the next day. I was so excited about my chickpea lunch, I couldn't wait for noon. At 11:41am (yes, exactly 11:41), I decided I'd waited long enough and reheated my leftovers. Mm, mm good! Even Tim, who doesn't usually like spinach (so he says), finished his plate with a smile and said it was worthy.

Without further ado...

Chickpeas with Spinach
adapted slightly from CookingLight

1 teaspoon olive oil
1-1 1/2 cups chopped onion (I tend to go light on onion and only used about 1 cup)
1 teaspoon fresh grated ginger
2 garlic cloves, minced
1/4 cup water
2 tablespoons tomato paste
4-5 cups chopped spinach
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas/garbanzo beans, rinsed and drained
1 teaspoon fresh lemon juice
1 cup hot cooked basmati rice (I used plain white rice, use what you have on hand)
Lemon wedges (optional)


Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown.

Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly.

Stir in spinach, chili powder, cayenne, salt, and chickpeas; cover. Reduce heat and cook 5 minutes or until spinach wilts and mixture is heated. Stir in lemon juice (don't skip this step, I felt like the lemon juice brought out some great flavor).

Serve over rice (Naan would also be great with this recipe!). Garnish with lemon wedges, if desired.

Guten appetit!

Falafel Pitas/Sandwiches

Even though this recipe did not turn out perfect, my mouth is watering looking at the pictures. Believe me, I ate every single bite, down to the crumbs. Then I had another falafel by itself, with a bit of relish and yogurt on top. Mm, mm, good.

Why wasn't it perfect? Well, I overbaked the falafels and dried them out. I doubled the bake time, as they wern't looking brown, as the recipe called for. Beware, they may be done before they're brown! However, their taste was still excellent. When I give it another try, I'll make an update with my findings. Was it truly me? Or is it the recipe? I'm pretty sure it's me.

The other problem we encountered was our pita. It completely fell apart on us and ripped everywhere as we were trying to stuff the pockets. Ugh. Next time, I'm going to look for some mediterannean flatbread instead. More pliable, and probably less dry. (It's what they use in the "Baked Falafel Sandwich" recipe linked at the bottom, and looks delicious.)

Can you see all the rips in back? This was a messy dinner!

Overall though, making your own falafel is pretty fun. I always wanted to try it. We have a lot of Turkish immigrants in Germany (more in Berlin than Munich), and I used to have a falafel sandwich everyday when I was taking German classes in town. Soooo good. The shop I went to made their own bread, fresh everyday (sigh). Oh, it was wonderful.

If you want to focus on the falafels and not make the sauces/relishes, no worries. Do as my falafel shop did in Munich... mash a couple falafel balls into your pita bread, add a couple slices of tomato on top, a handful of chopped lettuce, a dash of red pepper flakes and a heaping drizzle of plain greek style yogurt. Done! And delicious.

Falafel Pitas
adapted from Cooking Light

Falafel:
1 16 ounce can chickpeas (garbanzo beans)
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (6-inch) whole wheat pita, torn into large pieces
2 garlic cloves, chopped
3 large egg whites
Cooking spray

Relish:
2 cups chopped seeded plum tomato
1 cup chopped seeded English cucumber
1/4 cup chopped green onions (I left these out)
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 serrano chile, minced (I used red pepper flakes)

Sauce:
1 cup plain low-fat yogurt
1/4 cup (2 ounces) soft (log-style) goat cheese
1/8 teaspoon salt
1 small garlic clove, minced

Remaining ingredient:
4 (6-inch) whole wheat pitas, halved


Preheat oven to 350º.

Combine 1 cup chickpeas (You will not need the remainder in the can. Refrigerate and use as part of tomorrow's salad!) and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl.

Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray.

Bake at 350º for 10 minutes or until lightly browned. * Be careful not to overbake, as they will dry out.

To prepare relish, combine tomato and next 5 ingredients (through chile).

To prepare sauce, combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.

Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.

Additional falafel recipes:

• Vegetarian Falafel from Gourmet Momma
• Baked Falafel Sandwiches from Cooking Light
• Falafel in Lettuce Cups from Food Network
  

* After reading hundreds of blogs, I feel like I have seen the good and the bad. The idea of adding additional recipes to the bottom of my posts came from Dine & Dish, a wunderbar (wonderful) food blog. It was an 'ah ha!' moment where I knew, it was going to add fun, more information and depth to my posts. How cool is Kristen to think it up? I hope she doesn't mind me copying her. I look up to her immensely.

Guten appetit!

Chickpea & Corn Fritters

You may think I say this a lot, but... this really is one of our favorite recipes. Ok, ok. Maybe we have a lot of favorite recipes. But naturally, we like to share only the best with you!

How much do we like them? Well, it's a pretty serious attraction, so I'll say... we 'like them-like them'. We make these corn fritters once every 2-3 weeks.

At the time I made these, I needed an ego boost. It was the day after my 'great pasta casserole disaster'. The corn fritters are fast, easy and make me oh so happy. They satisfactorily restored my confidence and almost (almost) made me forget about the night before. *I have made the corn fritters since them, but the pictures are from a while ago.

I serve the fritters with a homemade chipotle salsa, and our simple salad.

Chickpea & Corn Fritters
from Cookinglight

2 teaspoons olive oil, divided
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.

Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky.

Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

Guten appetit!

Moroccan Couscous

I'm lacking words for this post... what more can I say, than "It's easy and delicious, you should try it!"? Tim really liked this one, and immediately requested I make it again soon. We also had friends over, and they both had seconds. That's always a good sign. My opinion was that it was very tasty, but more of a 4 spoons (not quite 5). It didn't wow me, but it was definitely good. This makes me sound like I have reservations about this recipe, and I don't, I swear! I thought it was really good, just not great. Drat it, this review is not turning out as I wanted. I didn't sleep well last night.

Let's try again:

It's easy.
It's delicious.
You should try it!

Very solid weeknight meal, considering the speed of preparation. You chop, you saute, you're done! And it's incredibly healthy (low in calories and fat) with nothing but veggies and chickpeas, and couscous for the carb/starch.

Must. Stop. Typing. Now. I am doing nothing but babbling today... Recipe, time!!

Found this one on Healthy Recipes for Healthy Living.

Moroccan Style Spicy Couscous

1 3/4 cups vegetable broth (I would use a little more broth next time - 2 1/2 cups, as the sauce was very yummy)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp hot red pepper flakes
1 tbsp grated fresh ginger root
2 cloves minced garlic
2 fresh, sliced mushrooms (I didn't use this, as 2 mushrooms seemed pointless)
1 1/2 cups sliced carrots
1 cup sweet red pepper, chopped
1 (19 0z) can chick peas, drained and rinsed
1/2 cup raisins (I didn't use these, as I don't like raisins)
1/4 cup chopped parsley
1/3 cup toasted pine nuts (I used almonds, as that's what I had on hand. Turned out great)
1 cup whole wheat couscous

In a large saucepan, mix broth, cumin, coriander, hot chili pepper flakes, ginger root and garlic; bring mixture to a boil. Add mushrooms, carrots and onion and cook over medium heat 5 to 7 minutes.

Meanwhile, place the couscous in a medium bowl and pour 1 cup boiling water over it; cover and let sit for 5 minutes.

Add red peppers, chick peas and raisins to mushroom mix; cook 2 to 3 minutes until hot. Taste and add 1/4 tsp sea salt and pepper, if necessary. Stir in parsley.

Fluff couscous into individual serving dishes. Place vegetable mixture around the couscous and top with broth evenly distributed. (I made little couscous mounds on the plate, and then put the mix right on top with lots of sauce)

Garnish with pine nuts.


The recipe says it serves 4, but I thought this would serve 6 if you are also offering salad, or other side dishes.

Guten Appetit!

3 Bean Tacos

I mentioned before that I crave protein on occasion. Eggs are a great source, but I believe beans are probably the more common staple for most vegetarians. They can be added to most dishes (salads, casseroles, etc), if not stand alone as a main dish...

On a side note, regarding vegetarian's protein intake related to beans:
Nutritionists used to believe you needed to eat beans + a combo item (rice, grains, pasta) at the same time to make a complete protein. However, they have found that throughout the day, even eating the foods separately, your body will break the necessary combos down for protein. So have your toast in the morning, or rice for lunch, and beans for dinner. You're good to go! If you'd like to find out more about which foods combine for a complete protein, click here. Given that you have a day to eat and combine your food, most vegetarians get plenty of both complete and incomplete proteins needed for a balanced diet.

Getting back on topic, we'd like to introduce you to one of our favorite recipes: 3 bean tacos.

I'm hungry just thinking about them again. But when do I read about or discuss a delicious recipe and not feel the urge to run to the kitchen?

As always, this recipe is easy. Other benefits include speed of prep, better-than-the-night-before lunch leftovers, and they're packed full of good stuff for a healthy weeknight meal. For sorority friends, if you will kindly recall taco nights, one of the best meals at the house. And for those of you with kiddos, taco night was one of my favorite dinners growing up- it was FUN! A child's ability to come to the table and assemble their taco by themselves helps make dinnertime an occasion.

Feel free to mix and match your beans, and the toppings. The greatness of this recipe is the ease, and forgiveness based on your own preferences.

We hope you enjoy these as much as we do!

3 bean tacos
from cookinglight.com

1 teaspoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper (I just buy 1 large red pepper, and skip the green)
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup canned black beans, rinsed and drained (* see note below)
1/2 cup canned pinto beans, rinsed and drained (* I choose one of these beans, and use the full can)
1 (8-ounce) can no-salt-added tomato sauce (I use 1 - 14 oz. can diced tomatoes)
12 taco shells (we use fresh, soft, corn tortillas- yum!)
3/4 cup shredded iceberg lettuce
3/4 cup diced tomato (because I use a full can of diced tomato with the beans, I skip this)
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese


Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.

Warm your taco shells/tortillas (highly recommended if using tortillas). Spoon 1/4 cup bean mixture into each taco shell. Top with your choice of toppings, which may include: lettuce, avocado (my favorite!) chopped tomato, shredded cheese, and salsa.

Makes 12 servings (serving size: 1 taco)

Guten appetit!

Chickpea & Leek Soup

I ran across this recipe, in printed email format circa 2004, and thought about making it for a dinner party towards the end of the month. I was drawn to the chickpeas, one of my favorite foods. I also thought it was interesting to use them, vs potato which is more standard to see with leeks in soup. AND, this soup got the stamp of approval from my friend Jamie, who sent me the email (not to be confused with Jamie Oliver, who created the recipe).

So, I wondered... Would it be fancy or delicious enough to stand alone as a starter for my dinner party? Did I think it would blend well with my planned main course? And, what the heck do leeks taste like (they're always in something, but not the main flavor, so I really wasn't sure- onions?)?

All good questions, therefore, a trial run was called for.

Chickpea & Leek Soup
Altered slightly, from Jamie Oliver (aka- the other jamie, not my friend. Although, maybe that's too hasty a comment - maybe he'd like to be my friend...)

1 can of garbanzo beans
5 medium leeks (click here to see how to clean and prep leeks)
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, finely sliced
Pinch of salt
2 teaspoons pepper
3 cups vegetable stock
Grated parmesan, to taste (I used about 3 tablespoons, plus a sprinkle for presentation)
Extra-virgin olive oil

Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely (the thinner, the better). Discard the upper, greener portion of the leek leaves.

Warm a thick-bottomed pan, and add the oil and butter. Add leeks and garlic to the pan, and cook gently with a small pinch of salt until tender and sweet. Add drained chickpeas and cook for one minute. Add 2/3 of the stock and simmer for 15 minutes.

Now decide if you want to puree the soup in some sort of processor, or leave it chunky and brothy. I puree most of the soup with a hand-blender directly in my soup pot, but leave plenty of big chunks for texture.

Lastly, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, adding pepper and parmesan to round off the flavors.

Final consensus: This IS the moneymaker. Great winter comfort food. I say: mmm, mmm, ye-ahh! (Ok- enough 'subtle' hints. Check out Rilo Kiley, if you haven't already. They're on repeat on our iPod, love it.)

The chickpeas added the thickness to the soup I was hoping for, and the leeks tasted a bit like asparagus (wasn't expecing that!). Was a delicious combo, and will definitely make this one again.

No problem serving this soup as a starter with some good chunky bread, although it's warming up so fast here, an end of March dinner party may be too late to serve this yummy warm soup. We had it for lunch, as J.O. recommended: he likes it for lunch with a good drizzle of his best peppery extra-virgin olive oil, a grinding of black pepper, and an extra sprinkling of parmesan.

Guten appetit!

Enchiladas

These are the most delicious enchiladas on the planet! Ok, ok - I haven't tasted all the enchiladas on the planet, so maybe that's a tiny exaggeration. But, they are definitely the most delicious hausfrau enchiladas ever made. I'm safe with that assessment. And no, this is not the only enchilada recipe I've made - so the rating is fair and well deserved.

And for both myself and my friend Lisa, the recipe is per my usual: easy. Easy, even with regard to making your own sauce. Yep, you heard right: make your own sauce, most delicious, easy enchiladas.

Before making this recipe, you may think the ingredients and spices seem bland. Trust me, everything compliments nicely and is packed full of flavor. If you prefer spicy though, I would add one of the following to your sauce: diced jalapeno, red pepper flakes, or ground cayenne. Or you can offer tobasco on the table so people may determine their own spiciness.

Black Bean, Corn & Zucchini Enchiladas (from cookinglight)

1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn (I use a can of corn)
1 (15-ounce) can black beans, rinsed and drained
3 cups Enchilada Sauce (see below for recipe)
Cooking spray
8 (8-inch) whole wheat tortillas (I use corn tortillas)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
3. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
4. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese.
5. Spread remaining 2 cups sauce evenly over enchiladas.
6. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

For the batch I made last night, I also included 3/4 of a red bell pepper, tasted great.

Enchilada Sauce (can make up to 2 days ahead and refrigerate, but I do everything at the same time. Start the sauce first, and while simmering, make the veggie filling, get your pan ready, pre-heat the oven, etc.)

1 teaspoon canola oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients.
3. Reduce heat, and simmer 30 minutes.


You'll probably notice in the picture, but I used a white onion (not red) for the sauce last night. Both work.

The sauce yields 3 cups. I double and freeze half for my next enchilada batch.

Takes a total of 30 min to create this enchilada dream, then 40 min to cook. Dinner in 1 hour and 10 minutes, flat. Deee-licious leftovers.

Guten appetit!

The Underdogs, Super Bowl XLII & Hummus

Hooray for the NY Giants! While I have no real interest in either team, I do like to see the underdog win on occasion. ...although neither of us actually saw the win.

We tried hard to stay up for the game, truly, but to give us a fair excuse, the Super Bowl festivities started at midnight over here. I took a quick nap during the pre-show hum-drum, and woke up in time to see the kick-off. Of course, Tim had to clue me in that it was the start of the 2nd quarter, not the game. Yeah, yeah. I continued to sleep on the couch for most it, while Tim kept his vigil. When we finally forced ourselves to bed, it was about 3am and the start of the 4th quarter.

Although I may have pooped out during the game, I managed to make snacks earlier in the day for our rowdy midnight party.

I made the underdog of dips: Hummus. Everyone loves it, but for some reason, it's not pizazzy enough to get the nod for top honors.


We were habitual hummus eaters in Seattle, but always had the store bought stuff. I guess because it was quick, easy and cheap. However, I have yet to find hummus being sold here, so I make my own now. And guess what, it's quick, it's easy and it's cheap! PLUS, it tastes waayyyyy better.

This is a recipe you can literally whip up in 5 min (just pre-roast the garlic, or use less garlic and dont bother roasting it).

Creamy Hummus (from cookinglight.com)
3/4 cup water
1/2 cup tahini (sesame-seed paste)
4-5 garlic cloves, roasted
4-6 tablespoons fresh lemon juice
1+ tablespoon olive oil
1 teaspoon ground cumin
salt & pepper to taste
2 (19 oz) cans garbanzo beans, rinsed and drained

1. Pre-heat oven to 400.
2. Cut 1/4 inch off the top of each garlic clove, leaving most of the paper skin on the cloves. Place garlic on a sheet of tinfoil and drizzle with a couple teaspoons olive oil. Wrap tightly to enclose the garlic and place in the oven for 30-40 minutes, until the cloves feel soft.
3. Remove garlic from oven and allow to cool, if needed. Squeeze the garlic pulp out of the skin and into a food processor.
4. Place water and tahini in the same food processor and blend until smooth.
5. Add juice and remaining ingredients; process until smooth, scraping the sides with a spatula occasionally.

Serve in a bowl with pita wedges, crackers, chunks of your favorite bread or vegetables (cucumbers are great). Can be kept in the fridge for 4-5 days.

Optional: I've also seen recipes that include 2-3 fresh mint leaves, 1/2 cup yogurt or sour cream (usually in place of the water), or paprika. Hummus is easy to experiment with, and it is very forgiving.

On the health track: Garbanzo beans (or chickpeas, or kirchererbsen in german) are a good source of cholesterol-lowering fiber, and protein (when paired with whole grain pasta, bread or rice) for us veggies. And for the ladies, they provide a nice boost of iron. Add garbanzo beans to salads, soups, lentil or rice dishes, etc. for a very healthy supplement to your diet.

Go underdogs!