Hummus is great because it makes a nice, light snack or it can be part of a meal. I love to eat it with pretzels or pita and there are so many different varieties. I found this roasted red pepper hummus recipe that tastes amazing and is really easy to make. Plus, if you leave out the red peppers, it makes a great “plain” hummus. (Though you may want more garlic for flavor) It only stays good in the refrigerator for about a week, but at my place, it’s usually gone by then!
I’ve posted the recipe below for convenience, including my modifications. I usually choose not to include the cayenne pepper, too.
- 2 whole red bell peppers
- 1 15oz can of chickpeas (also called garbanzo beans)
- 1/4 cup of fresh lemon juice (about 1 lemon)
- 1/4 cup tahini
- 1-2 cloves of garlic, minced
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- A pinch of cayenne pepper
- 1 tsp of salt
- Move your oven rack to be 5 inches from the broiler. Put broiler on high.
- Remove core of peppers and cut into large, flat pieces. Arrange on a baking sheet, skin side up.
- Broil 5-10 minutes, or until skin has charred.
- Add roasted peppers to a resealable plastic bag and let cool for 10-15 minutes. (You could also use a bowl covered in plastic wrap.)
- Gently peel skin off roasted peppers and coarsely chop. If you want, save some for a garnish.
- Combine tahini and lemon juice in a food processor. Process for 1 minute. Scrape sides and process for another 30 seconds.
- Add olive oil, garlic, cumin, cayenne pepper and salt. Process for 30 seconds, scrape sides and process for another 30 seconds.
- Drain the can of chickpeas and rinse well.
- Add half of chickpeas and process for about 1 minute. Scrape sides and add the second half. Process for 1-2 minutes, until thick and smooth.
- Add peppers and process for another 1-2 minutes, until peppers are fully combined.
- If the hummus is too thick, add 1-3 tbsp of water until desired consistency.
While not the healthiest, mashed potatoes are a great side dish to many meals. Growing up, my mother served potatoes with almost every meal. This recipe is how she used to make them and the way I continue to make them now. This recipe is good for 2 people, so feel free to double it if you need more.
The great thing about mashed potatoes is that you can add whatever you want to make them creamy and delicious. I personally use butter and milk or heavy cream, but if I have some sour cream or even cream cheese in the refrigerator, I’ll use some of that too. I might add a little salt and pepper for taste, too.
- Your favorite potatoes (I like to use either 2-3 large russet potatoes or 4-5 small white potatoes)
- 1/2 tbsp of butter
- A few splashes of milk or heavy cream
- Peel your potatoes and chop into small chunks. Wash them thoroughly to remove starches.
- Put the potatoes in a pot that is large enough but will still have extra room. Fill it with water so it is covering all of the potatoes.
- Place over the stove on medium-high heat and boil for about 15-25 minutes, or until they are soft.
- Drain potatoes but keep them in the pot. Turn off heat. Add butter and milk or heavy cream.
- Begin mashing! Your potatoes should be fairly smooth and creamy. If they’re too dry, add some more milk/heavy cream. If they’re too wet, turn on the heat again and cook for a few extra minutes. stirring constantly.
Claire Thomas is a food blogger who also has her own cooking show called Food for Thought. Her blog, The Kitchy Kitchen, has a bunch of great recipes, tips and beautiful photos of food.
She also has my favorite “Taco Night” recipes, from an episode of her show. (Click here for all the recipes) I haven’t tried all of them, but I have tried the Carne Asada Tacos and the Black Bean Corn Salsa recipes and they are my go-to recipes for when I want tacos. I combine both the steak and the black bean corn salsa on a warm flour tortilla and top with cheese and some tomato salsa. It’s perfection!
Here are the two recipes I love the most. I adjusted the steak recipe for 2 people, so I halved all the ingredients.
- 1 lb flank or skirt steak
- Salt and pepper
- 2 garlic cloves, minced
- 1 jalepeno, chopped
- 1/2 tsp ground cumin
- Fresh chopped cilantro (just grab a small handful)
- 1 1/2 limes, juiced
- 1/2 tsp brown sugar
- 1/4 cup olive oil
- Combine all ingredients (except steak) in a bowl. Put the steak in another bowl or dish, pour marinade over it and then seal with plastic wrap.
- Refrigerate for 1-4 hours.
- Pre-heat and prepare your grill as you normally would. (I use a small George Foreman grill)
- Season both sides of the stesk with salt and pepper.
- Grill each side for only a few minutes, until your desired doneness. I like the inside of my steak to be pink.
- Remove from grill and let it rest for 5 minutes.
- Cut into slices before serving.
Black Bean Corn Salsa
- 1-2 ears of corn or 1 8oz can of corn kernels
- Olive oil
- 1 cup of canned black beans, drained
- 1/2 red onion, finely chopped
- 2 tbsp cilantro, finely chopped
- 1/2 tsp cumin
- 1/2 tsp ancho chile powder
- 1 lime, juiced
- Salt and pepper
- Heat oil in a frying pan. Fry kernels until they are browned.
- Combine all other ingredients with the corn in a bowl.