Mediterranean Hummus Layer Dip

This is my new favorite dip!!  I was inspired by a recipe from pinfoody and decided to make my own version of course. It turned out amazing! I made it for Christmas Eve and New Years Eve and I'm already craving it again...looks like I will be making it soon!

Mediterranean Hummus Layer Dip
2 cups hummus
(Cilantro pesto)
one bunch cilantro, minus small handful
3 garlic cloves
1/3 cup EVOO
1/3 cup pine nuts
1/2 t salt
pinch pepper
(Veggie Layers)
1 cup grape tomatoes, halved
1/2 large cucumber, seeds removed, chopped
1/2 cup kalamata olives, finely chopped
3 pepperoncini peppers, finely chopped
small handful cilantro, chopped
paprika for garnish
 Spread hummus on large platter. Make cilantro pesto by adding all ingredients in a food processor and mix until blended. Spread over hummus. Top with tomatoes, cucumbers, olives, peppers and cilantro. Sprinkle paprika as a garnish. Serve with veggies, pita chips, flax crackers, etc. For Christmas I served it with this veggie Christmas tree and some other veggies!

Homemade Wheat Noodle Soup

Growing up, we would always use the carcass from our Thanksgiving turkey and make homemade turkey stock. We made egg noodles and added our leftover turkey and we had turkey noodle soup! Delicious. This is my version...I made my noodles from whole wheat flour and added veggies to the soup. We cooked a small turkey this year and did not have many leftovers, so I did not add turkey. But you could if you have some leftover from the holidays! You can also make this with veggie stock!

Homemade Wheat Noodle Soup

(Stock)

1 turkey carcass

3 quarts cold water

1 large carrot, roughly chopped

2 celery stocks, roughly chopped

1 onion, roughly chopped

handful parsley

4 garlic cloves

4 bay leaves

 For turkey stock, place all ingredients in large pot. Bring to a boil and then simmer for about four hours. Strain stock and then you are ready to add your veggies and make your noodles.

(Soup)

1 cup chopped celery

1 cup chopped carrots

1/2 t poultry seasoning

1 t Himalayan salt (or to taste)

1/4 t pepper (or to taste)

chopped fresh Italian leaf parsley (to garnish)

Bring stock to boil and add all ingredients except parsley. Simmer for about 30 minutes. I make my noodles while the veggies are simmering.

(Noodles)

2 cups whole wheat flour (more for rolling out)

1/2 t Himalayan salt

3  eggs

1/4 c water

1 t EVOO

In a large bowl, whisk together wheat flour and salt. Make a well in the middle of the flour and add remaining ingredients. Mix with your hands until you form your dough. Knead a bit until it is combined well. Add more flour if necessary. Next, roll your dough out on the counter top as thin as you can, about 1/8", adding flour as necessary to prevent dough from sticking. The thinner the dough, the better your noodles will be. (This makes about 1 1/4 lbs of pasta dough.)

Take a pizza cutter and cut your noodles to desired size. I like mine thin and not too long. I coat the noodles with a little more flour and then add them to the veggies and stock. Simmer another 15-20 minutes or until noodles are soft and flavors are combined. Garnish with fresh parsley. Leftovers of this soup are delicious as well!

 

 

Pumpkin Coconut Cream Custard

 I wanted to make a pumpkin dessert for Thanksgiving and this is what I came up with!

Pumpkin Coconut Cream Custard

2 cans (14 oz) coconut cream

2 cups pumpkin puree

1 T pure vanilla extract

1 T pumpkin pie spice

1/4 t salt

1/2 cup pure maple syrup

2 t guar gum

Whisk all ingredients in a pan. Bring to a boil and simmer for about 10 minutes until thickened, stirring often.  Divide mixture into 8 ramekins. Cool in fridge for several hours. You are left with a thick, pumpkin coconut cream custard!

Almond & Cherry Green Beans

Everyone has their own holiday green bean recipe.  This flavor combination is one of my favorites! 

Almond & Cherry Green Beans

2 T coconut oil

1/4 cup almonds, chopped

1/2 lb thin green beans (haricot vert)

1/4 cup dried tart cherries, naturally sweetened

1/2 T pure maple syrup

pinch salt and pepper

Heat coconut oil in pan. Saute almonds and green beans for about five minutes or until green beans are at desired tenderness, stirring often.  (I like mine to be a little crisp.) Add cherries, maple syrup, salt and pepper. 

Stuffin' Muffins

My husband LOVES stuffing! It is his favorite holiday dish.  He loves his stuffing dry with very traditional veggies and herbs. So I made this recipe just for him! (I will have to share my favorite cashew stuffing recipe with apples and butternut squash another day!)

I used all fresh herbs for an intense richness and I used my own homemade dried bread cubes from naturally leavened bread.  I simply cut up one 2 lb loaf of naturally leavened bread into cubes and dried it in the oven at about 300 degrees until dry. 

Hubby's Favorite Stuffin' Muffins

2 T extra virgin olive oil

1 onion, finely minced in food processor

5 celery spears, finely minced in food processor

1/4 cup fresh parsley, finely chopped

1 T fresh sage, finely chopped

1 T fresh rosemary, finely chopped

1 T fresh thyme, finely chopped

2 t Himalayan salt

pinch pepper

1 1/2 T homemade vegetable broth powder

8 cups (approx) dried bread cubes (from 2 lbs bread)

4 cups water (more if needed)

Heat olive oil in large pot. Saute onion until translucent.  Add celery, fresh herbs and seasonings and cook about five minutes. Add bread cubes and liquid to desired thickness.  My husband likes a more dry stuffing, so I do not add tons of liquid.  To make the stuffing more crispy, I make my stuffing into muffins! For uniform muffins, use a 4 T stainless-steel-scoop and scoop the stuffing mixture into a muffin container, sprayed with olive oil.  Makes 24 muffins.  Bake at 400 degrees for about 60 minutes or until crispy on the outside.

Barley Mushroom Risotto

I was first introduced to having barley at Thanksgiving by my husband's family.  I loved it and have since then always made some sort of version of this family favorite.  My latest concoction uses fresh parsley and baby bella mushrooms, as well as my own homemade vegetable broth, for a more intense flavor. It continues to be one of our favorite holiday dishes!

Barley Mushroom Risotto

2 T extra virgin olive oil

1 yellow onion, finely chopped

2 t minced garlic

1 lb baby bella mushrooms, chopped

1/4 cup fresh Italian parsley

6 cups water

2 T homemade vegetable broth powder

2 t Himalayan salt

pinch pepper

2 cups pearl barley

Heat olive oil in large pot. Saute onion and garlic until translucent. Add mushrooms and parsley and cook another five minutes.  Add water, seasonings and barley. Bring to a boil and then simmer for 60 minutes, stirring occasionally, or until barley is tender.

Maple Orange Sweet Potatoes

This is the sweet potato dish I made for Thanksgiving.  I love sweet potatoes and wanted to make a super sweet holiday version, but without the processed sweeteners like corn syrup, brown sugar, marshmallows, etc. They turned out amazing and will definitely be on our menu for Christmas!

Maple Orange Sweet Potatoes

2 large sweet potatoes, peeled and cubed

zest and juice of 1 orange

1/4 cup coconut oil

1/2 cup pure maple syrup (grade B is the best)

1 t pure vanilla extract

1/2 t Himalayan salt

1/2 t cinnamon

1/4 t nutmeg

pinch pepper

Preheat oven to 400 degrees. Place sweet potatoes in a baking dish.  In small sauce pan, combine remaining ingredients and heat until melted through.  Pour mixture over sweet potatoes and toss to coat. Cover baking dish with foil and bake for 45-60 minutes or until sweet potatoes are tender.

Kale & Brussels Sprouts Salad

  

I love Brussels sprouts, especially in soups, but I had never thought to make a salad out of them until I saw a recipe in my Power Foods book! This recipe is adapted and jazzed up a bit from that recipe. I made it for Mother's day and it turned out fantastic! It is super crunchy which I love in a salad, very healthy and a little sweet & sourness from the dressing...Perfect combo!!

Kale & Brussels Sprouts Salad

1 lb Brussels Sprouts, bottoms trimmed and finely sliced

4 large kale leaves, center stalk removed and finely sliced

1/2 cup raw sunflower seeds

1/4 cup dried cranberries, naturally sweetened

 Dressing

2 T fresh lemon juice

1 T grainy mustard

1 T pure maple syrup

2 T EVOO

salt & pepper

Mix dressing together and then add to greens right before serving.