Ever want to make hummus but can't find the tahini sauce, well here is a great recipe to try. I love it!
Hummus and baked pita chips
4 pita pockets, each cut into 4 wedges
Olive Oil cooking spray
salt and pepper
1 large clove of garlic (we have the kind already minced... I just use about a tablespoon and adjust from there)
1 can (15.5 oz) of garbanzo (chick peas) beans (I've only used rehydrated dried beans and they are wonderful)
3 tbs. sour cream (KEY INGREDIANT!)
3 tbs. lemon juice (it says fresh.. but I use the old crappy bottled kind)
1/2 t. salt
1/4 t. ground cumin (another KEY ingredient)
1/4 c. extra virgin olive oil
Put the pita slices on a cookie sheet, spray with olive oil spray and sprinkle with salt and pepper. Cook for about 5 minutes at 400 degrees.
Meanwhile, mince garlic (if you use fresh) in the food processor. Add everythign else... but save the olive oil. Process until ALMOST smooth. With machine still running add the olive oil until mixture is smooth. Serve with the pita chips still warm...
This enchilada has become a favorite in our house.
Veggie Chicken Enchilada
1 large onion, chopped
1 med bell pepper chopped
1 large zucchini, chopped
1 cup chopped cooked chicken breast
1 1/2 c red enchilada sauce
1 8 oz can of no salt tomato sauce
8 corn tortillas
2/3 c shredded lowfat Monterey jack cheese
Preheat oven to 375.
Spray nonstick skillet w/ cooking spray. Add onion and cook 5 min over Med heat. Add pepper and zucchini and cook 5 more min. Stir in chicken, set aside. in a small bowl combine enchilada sauce and tomato sauce. Soften tortillas in the microwave or on a warm skillet. Dip tortillas in sauce then place 2 tablespoons of mixture on one side. Roll up and place in 9x13 baking pan. Repeat w/ all tortillas. Pour remaining sauce over rolls. cover loosely w/ foil and back 20-25 min. remove cover and sprinkle w/ cheese, bake 5 more min to melt cheese.
Nutritional infor Cal 305, Carb 43, Protein 21g, Total Fat 7 g, Dietary fiber 7 g.
** I didn't have red enchilada sauce when I made this, I just used the green I had and didn't add the extra can or tomato sauce. And I used flour tortillas because that is what we like. VERY YUMMY!!
I had this last year at a church chili cookoff and it was great.
* 2 tablespoons canola oil
* 1 1/2 cups chopped yellow onions
* 1 cup chopped red bell peppers
* 2 tablespoons minced garlic
* 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
* 1 medium zucchini, stem ends trimmed and cut into small dice
* 2 cups fresh corn kernels (about 3 ears)
* 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
* 2 tablespoons chili powder
* 1 tablespooon ground cumin
* 1 1/4 teaspoons salt
* 1/4 teaspoon cayenne
* 4 large tomatoes, peeled, seeded and chopped
* 3 cups cooked black beans, or canned beans, rinsed and drained
* 1 (15-ounce) can tomato sauce
* 1 cup vegetable stock, or water
* 1/4 cup chopped fresh cilantro leaves
* Cooked brown rice, accompaniment
* Sour cream or strained plain yogurt, garnish
* Diced avocado, garnish
* Essence, recipe follows, garnish
* Chopped green onions, garnish
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.