Edamame "Hummus" with Spiced Pita Chips

I love edamame and I love hummus. When I saw the recipe title, I thought: how can this not be amazing? Well, it's not really hummus. There are no chickpeas, no tahini. Instead, there's tofu. I'm not a huge tofu person, so I went into this very skeptically.

Ingredients:

For the hummus:
2 cups frozen shelled edamame
1 cup silken tofu, drained
1/2 teaspoon salt, with more to taste
pinch of white pepper, with more to taste
1 1/2 teaspoons ground cumin
3 cloves garlic, minced (about 1 tablespoon)
1/4 cup olive oil
1/3 cup fresh lemon juice, with more to taste


For the pita chips:
1/4 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 whole wheat pita rounds

Step by step instructions:

For the hummus:

1. Prepare the 2 cups of edamame according to the package instructions and set 1 tablespoon of cooked edamame aside, for garnish.

2. Place the rest of the edamame, along with the tofu, salt, pepper, cumin, garlic, oil, and lemon juice in a food processor and process until very smooth, about 2 minutes.

3. Taste and adjust the seasoning with more salt, pepper, and lemon juice to your tastes.

4. Pour "hummus" into a bowl and refrigerate.

For the pita chips:

1. Preheat the oven to 375.

2. Combine the olive oil and spices into a large bowl.

3. Cut the pita rounds into 8 slices each.

4. Add the pita wedges to the oil and spice mixture and toss to coat.

5. Spread the wedges in a single layer on two baking sheets and bake, flipping over once, until the pita chips are brown and crisp, about 15 minutes.

(before baking)

(after baking)

To assemble:

1. Spread the hummus on the cooled pita chips and garnish with edamame and a sprinkle of cumin.

Recipe from Ellie Krieger

Evaluation: When I tasted the "hummus" alone, I was not crazy about it. I was a little worried. There was something about the texture and the taste. I added a little more lemon juice, salt, and pepper before refrigerating the hummus. When I assembled the whole thing, it really worked. There was still something odd about the texture, but it was pretty good. The pita chips were crunchy and well seasoned. They were great alone and with the hummus.

Both recipes make 12 servings. The hummus will keep in the fridge in an air-tight container for up to 3 days and the pita chips will keep in an air-tight container for about 3 days also.

Sage-Rubbed Pork Chops with Warm Apple Slaw

Another first for me. I've never made pork chops before. I'm not generally a fan of bones. I definitely had a back-up plan of cereal for dinner in case this didn't work out...

Ingredients:

For the chops:

1 tablespoon chopped fresh sage (or 1 teaspoon dried)

1 large clove garlic, minced (about 1 teaspoon)

1/2 teaspoon salt

freshly ground black pepper

four 3/4 inch thick bone-in pork loin chops (about 8 ounces each)

2 teaspoons olive oil

For the slaw:

2 teaspoons olive oil

1 large onion, cut in half, then thinly sliced into half-moons (I don't particularly like onions, so didn't include it)

1 large Granny Smith apple, cut in half, cored, and coarsely shredded

1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)

1/2 head green cabbage, cored, and coarsely shredded (about 9 cups) *I cheated and got a bag of cabbage already shredded*

3 large carrots, coarsely shredded (about 3 cups)

2 tablespoons apple cider vinegar

1/2 teaspoon salt

3/4 cup low-sodium chicken broth

Step by step instructions:

1. To make the chops, combine the sage, garlic, salt, and a few grinds of pepper in a small bowl.

2. Rub this mixture all over the pork chops and let them sit at room temperature for 10 minutes.

3. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the chops and brown well on both sides, approximately 1-2 minutes per side. Transfer the chops to a plate.

4. To make the slaw, carefully wipe out the pan. Heat the oil over medium heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, approximately 4-5 minutes.

5. Add the cabbage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes.

6. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. 

(yeah, there are pork chops under there, somewhere)

7. Cover and cook until the pork chops have just a slight blush in the center, about 5-7 minutes longer.

8. To serve, arrange the warm slaw on individual plates and top with a pork chop and some pan juices.

Recipe from Ellie Krieger

Evaluation: I was right, I don't like bones. This was, however, a really great dish. The apple slaw was really great. For next time, I would use boneless pork chop loins and more apples in the slaw. I will definitely be trying this one again!

Chicken Pot Pie with Phyllo Crust

What better thing to make on a cold winter day than a nice pot pie! Oh, wait, it was in the 60s today. Well, I had already gotten all of the ingredients, so I just committed to trying out this recipe.


Ingredients:

cooking spray
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1/2 inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
2 stalks celery, chopped (about 1/2 cup)
2 medium white potatoes, left unpeeled and cut into 1/2 inch pieces
1/2 pound fresh green beans, trimmed and chopped into 1/2 inch pieces
2 cloves garlic, minced (about 2 teaspoons)
1 1/2 cups nonfat milk
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup peas, thawed if frozen
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
3 sheets frozen phyllo dough, thawed
2 tablespoons freshly grated Parmesan cheese

Step by step instructions:

1. Preheat oven to 350.
2. Coat 4 individual-sized baking dishes with cooking spray

3. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large, nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken and brown, about 2 1/2 minutes per side. Transfer the chicken to a plate.

4. Add 2 more teaspoons of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes.

5. Add the potatoes, green beans, garlic, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes more, stirring to combine everything.

6. Add the milk to the skillet.

7. Stir the flour into the broth until dissolved and add to the skillet.

8. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 10 minutes.

9. Stir in the chicken, peas, parsley, and thyme.

10. Spoon the mixture into the baking dishes.

11. Put the remaining 1 2/3 tablespoons oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim.

12. Sprinkle the top of each pie with the Parmesan.

13. Place the dishes on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.

recipe from Ellie Krieger

Evaluation: This recipe was a bit of a time commitment. For some reason, I looked at it and thought, hmmm, this should take about an hour. After cutting up all the vegetables and chicken and getting everything ready to bake, it probably took closer to 2 hours. It was, however, worth all the time and effort.

This dish was very hot. It wasn't hot spice-wise, but temperature-wise. I managed to burn my mouth a few times...and I believe I burned a few tastebuds off my tongue. Hopefully they'll be back soon...

The phyllo dough was a huge pain. It's super delicate and dries, tears, and breaks really easily. It's important to gently cut the phyllo dough. Since the dough dries out incredibly quickly, it's also important to cover the waiting dough with a damp towel so the dough that's not being used at the moment doesn't completely dry out and break.

Things I would do differently next time: I would cut the leeks bigger. I chopped them too small and they got a little burnt during their initial bout in the skillet. It added a nice smoky flavor, but I'm pretty sure they weren't meant to be that (over) cooked. I would also cut the potatoes smaller. I'm not sure I was uniform in my 1/2 inch cuts, but some of the potato pieces were just a little too big and were hard to eat.

Ground Turkey Burrito with Guacamole and Cilantro Lime Rice

My favorite thing at Chipotle is the rice. One day on Pinterest, I saw a recipe for a homemade, healthier version of Chipotle's rice. And what goes better with Chipotle rice than a burrito and guac?!

Ingredients:

For the rice:
1 cup extra long grain rice or basmati rice
juice of 1/2 lime
2 cups water
1 teaspoon salt
3 tablespoons chopped fresh cilantro
3 teaspoons vegetable oil

For the guacamole:
3-4 avocados
juice and pulp from 1 lime
1/2 small onion, minced
1 jalapeno pepper, minced
1 tablespoon cilantro, chopped (amount depends on your preference)

For the rest of the burrito:
1 package ground turkey
1-2 teaspoons vegetable oil
1 1/2 teaspoons chili powder (more or less, depending on your preference)
2 teaspoons hot sauce (more or less, depending on your preference)
8 tortillas
grated cheese
any vegetables/beans you want to include

Step by step instructions:

For the guacamole:
1. Cut avocados in half and remove pits. I find it easiest to take a sharp knife and chop into the pit and twist to remove.

2. Take a sharp knife and slice the avocados in vertical and horizontal lines.

3. Take a spoon and scoop out the avocado pieces into a bowl. Use a potato masher or fork to mash avocados. 

4. Add minced onion, jalapeno pepper, and cilantro and mix in well. Be careful not to over-mix because you don't want avocado soup.

5. Squeeze juice and pulp of one lime into the mix. Stir in gently.

For the rice:
1. In a small pot, add rice, water, 1 teaspoon vegetable oil, and salt.

2. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce the heat to low and cover for about 15 minutes. Shut off burner and keep covered an additional 5 minutes.

3. In a medium bowl, combine cilantro, lime juice, rice, and remaining 2 teaspoons vegetable oil and toss until completely combined.

Recipe from Skinnytaste

For the ground turkey:
1. While the rice is boiling, heat 1-2 teaspoons vegetable oil in a large skillet over medium-high heat. Add ground turkey once the oil is hot. Break up the turkey with a wooden spoon and keep on heat until cooked through.

2. Once turkey is almost entirely cooked through, add hot sauce and chili powder (to your specific taste specifications) and stir in while the turkey finishes cooking.

3. Transfer to a serving dish.

4. Create your own burrito!

Evaluation: The rice was really great! It's not exactly Chipotle, but it's definitely a great substitute. 

I don't like a lot of stuff in my guacamole, but I do add tomatoes for others. 

I may have added a little too much chili powder and/or hot sauce to the turkey. I liked it, but others said it was too spicy.

If you're making the guacamole before the rest of the food, leave one pit in the bowl with the guac. It helps slow down the "browning" that occurs from the air hitting the avocado.

This is a super easy and fast dinner to make. This recipe yields about 6 servings.

Double Chocolate Oatmeal Cookies

There was a picture of these cookies on the calendar in our kitchen and I thought they looked great. I had all of the ingredients except the vanilla yogurt, so I gave it a go with plain Greek yogurt.

Ingredients:

1 cup packed brown sugar
1/2 cup margarine or butter, softened
3/4 cup vanilla yogurt (Greek Yogurt)
1 egg
1 teaspoon vanilla extract
1/3 cup unsweetened baking cocoa
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned or quick-cooking oats
1/3 cup miniature semisweet chocolate chips

Step by step instructions:

1. Preheat oven to 350.

2. In a large bowl, mix sugar, butter, yogurt, egg, and vanilla. I recommend using a stand mixer.

3. Mix in remaining ingredients.

4. Drop dough by the rounded tablespoonfuls about 2 inches apart onto a cookie sheet lined with parchment paper. I like to use a small ice cream scoop with a release mechanism.

5. Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.

6. Serve with milk and a good book.

Recipe adapted from General Mills/Yoplait

Evaluation: Ok, so these weren't great. They were a little dry and not very sweet. It probably has something to do with substituting plain Greek yogurt for vanilla yogurt. I thought they were good dipped in milk, but someone, who will remain nameless, refused to eat them. I love oatmeal chocolate chip cookies, so I was a little disappointed. Oh well, maybe I'll bake a winner next time...

Thai Basil-Coconut Chicken and Soba Noodles

I found this recipe last year and thought it sounded really good. I made it once and had one fundamental problem with the recipe: it tasted like fish. The culprit was the fish sauce. I don't know what it is about fish sauce, but its taste takes over everything it touches. The base flavors of the dish are good, so this time around, I just took out the offending ingredient.

Ingredients:

1/2 cup light coconut milk

1/2 cup fat-free reduced-sodium chicken broth

2 teaspoons cornstarch

4 tablespoons canola oil

4 boneless, skinless chicken breast halves (about 4 ounces each)

1 cup fresh or frozen shelled edamame

1/2 red bell pepper, thinly sliced

2 cloves garlic, minced

2 tablespoons minced fresh basil

Step by step instructions:

1. Combine the coconut milk and broth in a medium bowl. Whisk in the cornstarch until combined. Set aside.

2. Pound the chicken lightly to create a uniform thickness. To avoid getting raw chicken juice all over, I like to put the chicken in a plastic bag before pounding it with a meat tenderizer. If you don't have a meat tenderizer, you can just use a small skillet.

3. Heat 2 tablespoons of the canola oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 2 minutes on each side, or until browned. Transfer to a plate and cover with aluminum foil to keep warm. I put the plate in the microwave to minimize the cool down.

4. Boil enough water in a pot to cover the soba noodles. Once water is boiling, add soba noodles and cook to the specifications on the package.

5. Once noodles are done cooking, strain and put to the side.

6. Return the skillet to medium heat. Add the remaining 2 tablespoons oil, the edamame, pepper, garlic, and salt. Cook until the garlic is fragrant, about 30 seconds.

(please note the vintage Power Rangers plate circa 1995)

7. Add the reserved coconut milk mixture. Cook, stirring for 1 to 2 minutes, or until thickened. Add the reserved chicken and any accumulated juices on the plate. Spoon the sauce over the chicken. Reduce the heat to a simmer, partially cover, and cook for 5 minutes, or until the chicken is cooked through. Stir in the basil.

8. Put cooked soba noodles in the skillet and stir in.

9. Make a prettier plate than I did.

Recipe adapted from Liz Vaccariello

Evaluation: This dish turned out much better than last time. If you're so inclined, the original recipe calls for 2 tablespoons of fish sauce that is added to the coconut milk and broth mixture. I would not recommend adding it, but that's just me.

This recipe yielded 4 servings.