Tabouli Pita!

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I am officially on Summer break! Hooray! It seems surreal that in a mere four weeks I will be teaching my third year of sixth grade history…I am enjoying the quiet time while it lasts!

Tonight’s dinner comes from a desire to clean out the fridge, rid my pantry of boxed concoctions, and to try something new-ish. I had a Tabouli box mix from a while back, and decided that tonight was going to finally be the night to try it!

Ingredients:

tabouli mix
1 tbs olive oil
1 tbs lemon juice
1 tomato (cut into small pieces)
1 cucumber (seeded and cut into small pieces)
some fresh basil

The directions seemed simple enough…boil a cup of water, add to mixture, refrigerate for 30 minutes. So I did that first. THEN I read the rest of the instructions, add chopped tomatoes, lemon juice, and olive oil, stir, and refrigerate for ONE HOUR, OR OVERNIGHT! This was going to be my dinner! Ain’t nobody got time for that! I read further, to see if any of the ‘other suggestions for serving’ provided a way to circumvent the time crisis. All I got was ways to spruce up the dish to make it more into a salad by adding diced cucumbers and basil. Being that I recently ended up with an overabundance of both, I was more than happy to place some into the mixture. Remembering a trick I read somewhere (probably pinterest) I placed the mixture into a glass container with a lid, wrapped a damp paper towel around it, and stuck it into the freezer. There is something about the paper towel freezing and transferring coldness faster than just the container in the freezer. If any of you out there are scientists, I would love a better explanation!

While the mixture was cooling, I whipped up some hummus, fetched pita, spinach, and kalamata olives from my fridge and waited. After 15 minutes, I took my mixture out of the freezer, stirred, and put it in for another 10. The paper towel acted as a time machine, and the mixture was sufficiently cooled, hooray for shaving 35 minutes off of my cooling time!

Other Ingredients

Pita
hummus (hummus amount is a personal decision)
spinach (enough to say you had spinach with dinner)
kalamata olives (however many you want!)

I warmed the pita, stuffed it with spinach, slathered on hummus, added the tabouli, topped with olives, rolled and ate. So good! The best part? I have a TON more for other meals! Perhaps I will find a way to repurpose tabouli…

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Veggie Hummus Wrap in a Homemade Tortilla!

Hello readers! The past few days have been busy and quite hectic, leaving me and Kristina to eating leftovers or hurried meals not worthy of blogging. I have maintained a vegan diet during these days (which, I will admit was slightly difficult!) Tonight though, I decided to clean out some of the vegetables in my fridge and dine on a healthy wrap. Since I had all of the inside ingredients at home, I ventured briefly to Publix to acquire tortilla wraps.

My eating style has led me down some weird paths. I am constantly reading labels, and making decisions based on whether or not I can pronounce the ingredients. I was deeply disappointed when I started to read the labels on the tortilla packages. While many did not have dairy, they had a ton of chemicals that did not sound at all appetizing. I remembered that I had once successfully made homemade pita bread, and I whipped out my iphone and searched for homemade tortillas. A long list of recipes and ideas came up! I finally settled on one that only had four ingredients.

Home Made Tortilla Ingredients:

2 cups of flour (I used unbleached organic flour that was on sale!)
3/4 cup of water (warm, almost boiling)
3 tbs olive oil
1/2 tsp salt (I used seasoned salt)

Mix the flour and salt together. Add the olive oil and mix. Slowly (and carefully!) add the water. Stir together until the spoon becomes cumbersome, and then knead with your hands. Once the dough is smooth (add more water if necessary) let it sit for 10 minutes.

After the dough has had time to rise a bit, and consolidate, it is time to roll it into tortillas. A rolling pin would be useful in this scenario. I unfortunately do not own one, so I used a bottle of wine. Flatten out the tortillas until a desirable size and thickness, make sure to add flour to prevent sticking!

The original recipe said to fry the tortilla, I was not successful in that adventure. I tried using a George Foreman, but it came out with funky lines. The best method so far is to place it on a lined baking pan, and cook on broil until bubbles start to appear in the dough.

The Fillings

If you have read the blog, you know that I love hummus…to the point of obsession. I have included several hummus recipes on here, so I am going to just outline the ingredients.

Hummus


Chickpeas
3 garlic cloves
Olive Oil
Lemon juice (a tiny tiny amount)
Cumin
Coriander
Black Pepper
Seasoned Salt
Parsley
Water (a tiny amount!)

Add all to blender, blend, enjoy!

Now for the cleaning out of the kitchen. This meal (and the various left overs) used:

1/2 zucchini (diced)
1 yellow squash (diced)
4 baby bella mushrooms (diced)
1 cup fresh spinach
5 cherry tomatoes (chopped)
handful of cooked black eyed peas
handful of cooked quinoa (if you have never tried quinoa go to the store immediately. It is a grain, packed with protein, and it will change your life!)

I lightly sauteed the zucchini, squash and mushrooms in olive oil until tender.

I then took my tortilla, slathered it with hummus. Placed spinach leaves on top, added quinoa, black eyed peas, the sauteed veggies, and tomatoes,

and attempted to roll into a burrito styled wrap. I got half way there. After the first bite though, it hardly mattered what shape it was in, I was in food heaven!

Guacamole Hummus Dip (or as Jenni called it Bipartisan Dip)

I do not own a television. This has led to quite a peaceful life, particularly during election season! The lack of tv was a bit difficult during the debates (I streamed everything!), but I wanted to be with friends on election night.

When feeding a group, particularly during a tense atmosphere, it is important to have food that appeals to multiple parties. Tonight I present bipartisan dip! Instead of the infamous seven layer dip, this one is two layers, hummus and guacamole. This dish was not only a hit with Kristina, but with her roommate Dale and his girlfriend Natalie. Dale: “You can taste the freshness of the avocados! It was fantastic!” Natlie: “This is delicious!”

Hummus

1 can of chickpeas (used a can since I was not cooking at home and needed something quick!)
1/2 lemon
1 tbs water
3 tbs olive oil (or until creamy)
4 cloves of garlic
1/2 tbs corriander
a few shakes of red pepper flakes

Mix all ingredients in a blender (or ninja!) until creamy. Season to taste. I had to add a little more water to ensure a creamy consistency. Place the hummus in a container and wait for the guacamole.

Kristina here! I made the guacamole using:

1 tbsp cilantro (I used flakes because it was cheaper)
3 avocados
3 small tomatillos
4 garlic cloves
1 small onion
salt and pepper to taste

Mix all ingredients in a blender, we prefer ninja blenders, until it is creamy, I tasted it after it seemed well blended and added a little bit more garlic, but that is just my preference.

Spread the guacamole over the hummus, garnish with cilantro (I would have used tomatoes if we had them) Serve with tortilla chips and enjoy this dual dish!

Hummus Pasta? YES!

So the picture isn’t as pretty as it tastes…

I made hummus last night, and realized I had nothing to spread it on…it has also been raining lately, which has curbed my desire to venture into publix. I decided it was time to get creative!

I found this recipe on pinterest a while ago, and was interested and scared…hummus on pasta? I gathered the following ingredients:

Pasta
Hummus
Olive oil
Mushrooms
Grape Tomatoes
Spinach

Ok, so maybe not too creative. This is basically everything I eat anyway, but this time all together! Spinach, mushrooms, and tomatoes are my go-to veggies, I love pasta, and hummus is yummus (and feeds into my chickpea addiction)…so on with the recipe!

While boiling the pasta, I cut up mushrooms and placed them in a small sauce pan with a modest amount of olive oil. I cooked the mushrooms while I cut up the tomatoes (which I then added to the mixture). Once both were fairly cooked, and some juice had magically appeared at the bottom of the pan, I added a generous amount of spinach to the top of the mixture and place the lid on the pan. After cooking a few minutes, I peeked into the pan, stirred, and replaced the lid. Once the spinach had wilted down (about five minutes) I added about three table spoons of hummus, stirred, and added more. The goal is to get the mixture thick, but not as thick as hummus! Think alfredo!

I decided to forgo adding spices to the mixture, the mushrooms smelled particularly lovely, and the hummus already has coriander, garlic, pepper, and parsley in it!

While other recipes suggest adding water to the hummus, I found that the juice from the cooked vegetables was enough to create a sauce like mixture. By now, the pasta is done and ready to be drained. Add pasta and sauce to the bowl and enjoy this very minimalist, but very tasty (and vegan!), meal!

This is so easy, it is a new favorite!