Thursday, April 28, 2011

Chipotle Hummus

We had the majority of a can of chipotle peppers in adobo sauce left over from making chipotle mayo for our chicken tacos this week.  Fyi, one chipotle pepper goes a looong way.  This recipe seemed like a great way to use up another one (we still have probably 6-7 in our fridge...). 

1 can chickpeas, drained (reserve liquid)
1/4 c reserved chickpea liquid
2 T tahini
2 T lemon juice
1 T olive oil
1 chipotle pepper in adobo sauce (canned)
1 tsp minced garlic
3/4 tsp cumin
handful chopped cilantro
salt, to taste
pepper, to taste

1) Place chickpeas in a medium bowl and fill with water; run your fingers through the chickpeas to separate them from their skins; discard skins.
2) In a food processor, blend chickpeas, liquid, tahini, lemon juice and olive oil until smooth.
3) Add remaining ingredients; blend until smooth.
4) Adjust seasonings to taste; if necessary, add additional liquid until hummus reaches desired consistency.


We've had a lot of luck with recipes from Ina Garten, and this one is no exception.  The cucumber flavor really stands out in this tzatziki and is perfectly complimented by the other ingredients.


6 oz greek yogurt
1 medium cucumber, seeded and finely chopped
2 T sour cream
1 T lemon juice
2 tsp white wine vinegar
minced fresh dill, to taste
minced garlic, to taste
1 tsp salt
pinch black pepper

1) Mix all ingredients in small bowl; add more garlic/dill/salt/pepper/lemon juice to taste.
2) Refrigerate for 1-2 hours prior to serving.

Wednesday, April 13, 2011

Spicy Brussels Sprouts Stir Fry

Each time we make this recipe, we make a few changes.  I think we've finally found the find the right combination of ingredients.

Spicy Brussels Sprouts Stir Fry
Adapted from The Local Cook

3 T coconut oil
1/2 lb brussels sprouts, halved
1 inch ginger, finely chopped
2 cloves garlic, finely chopped
3/4 water or broth
3 T soy sauce
3 T rice wine vinegar
2 T packed brown sugar
red pepper flakes, to taste
2 c chopped broccoli
1 c sliced bell pepper
1 tsp sesame oil
1 can beans (approx 1 1/2 c), drained
2 green onions, chopped
1 can sliced water chestnuts, drained
2 T peanuts, coarsely chopped
prepared basmati rice

1) In a large skillet, heat oil over medium heat.
2) Saute brussels sprouts, cut side down, until brown; toss and continue cooking until almost fork tender.
3) Add ginger and garlic; saute for additional minute.
4) Add water, soy sauce, vinegar, brown sugar and red pepper flakes; let sauce reduce a bit (2-3 mins).
5) Add broccoli and bell pepper; saute until nearing desired tenderness.
6) Add beans, green onions, water chestnuts and peanuts; heat through; serve over rice.

Friday, April 1, 2011

Cinnamon Rolls With Cream Cheese Frosting


Recipes courtesy of AllRecipes and the Organic Valley cream cheese box (both slightly modified, of course!)

Cinnamon Rolls

4 1/2 tsp yeast
1/4 c warm water
1 1/2 c buttermilk
1 c butter, melted, divided
4 1/2 c flour
1/4 c sugar
1 tsp salt
1/2 tsp baking soda
1 1/4 c brown sugar
1 1/2 tsp ground cinnamon

1) In a large bowl, dissolve yeast in water; let stand until creamy (about 10 mins).
2) In a small saucepan, heat the buttermilk until warm to the touch.
3) Pour the buttermilk and 1/2 c butter into the yeast mixture; mix well.
4) In a separate bowl, combine the flour, sugar, salt and baking soda.
5) Add the flour to the yeast mixture in four parts until a soft dough forms.
6) Turn dough onto a lightly floured surface and knead for 20 strokes.
7) Cover dough and let rest for 15 mins.
8) In a small bowl, combine remaining 1/2 c butter, brown sugar and cinnamon.
9) On a lightly floured surface, roll dough into a large rectangle.
10) Spread with butter/sugar mixture over the dough, all the way to the edges.
11) Roll dough into a log; slice into 1 inch pieces.
12) Place pieces on a lightly greased baking pan; allow some space between the rolls.
13) Cover and let rise for 30 mins.
14) Preheat oven to 400 degrees; bake rolls for 20-25 mins, until golden brown.
15) Let cool 2-3 mins before frosting.

Cream Cheese Frosting

5 oz cream cheese, softened
6 T butter, softened
1/4 c sugar
1 T maple syrup
1 tsp vanilla extract
1/4 - 1 c powdered sugar, to taste and desired consistency (optional - I used 1/4 c)

1) In an electric mixer, beat cream cheese and butter on high speed until light and fluffy.
2) Add granulated sugar, maple syrup and vanilla extract; beat until well blended.
3) Add powdered sugar in 1/4 c intervals, beating well after each addition.
4) If necessary, chill until desired consistency is reached.