Tahini Thyme Root Vegetable Puree

Gosh, I've got to start making dinner a little bit earlier so that I can take pictures while the sun is still out.  The quality of these pictures is far from ideal, but - oh well - what else can you do when there is no natural sunlight?!  You'll just have to take my word for it when I say:

This vegetable puree was delicious!

You all know that I love a well-roasted vegetable better than almost anything, but I'll be the first to admit that there can be "too much of a good thing."  This puree turned out to be a great answer to still eating my vegetables, but in a new and exciting way!  And although Bo frequently faults me for wanting to puree everything (in his defense, I do make hummus, babaganoush, and/or pudding on an almost weekly basis), he thought that this dish was really good too...and (he might not admit it) he even liked his plate!

I used thyme in this recipe to liven things up a bit; but if thyme isn't one of your favorite herbs, feel free to substitute it with oregano, rosemary, basil, etc.  Almost any herb will work, as long as you like the flavor of it!

The tahini was added for creaminess and a punch of healthy fats and protein.  I WOULDN'T recommend substituting the tahini with another nut/seed butter because the flavor might be overwhelming for the delicate cauliflower and carrots.  However, you might substitute the water for almond milk (or milk of choice) for additional creaminess.  We were just out, so water was all that I had.

Tahini Thyme Root Vegetable Puree
Serves 3-4

1 large head of cauliflower, cut into chunks
4 medium carrots, peeled and diced
1T EVOO
salt and pepper, for garnish
2T Smart Balance (or butter)
1oz. cheddar cheese
2T tahini
1tsp dried thyme (scant)
1/4C water

Directions:

• Preheat the oven to 425 degrees.
• Toss the chopped/diced cauliflower and carrots with the EVOO, salt, and pepper.
• Spread onto a baking sheet; roast for 30 minutes (flipping half way).
• Once roasted, add the cauliflower, carrots, Smart Balance, cheddar cheese, tahini, and thyme to your food processor.
• Pulse 10-15 times.
• After pulsing, begin to process the ingredients on low while simultaneously pouring the water into the food processor through the hatch up top.
• Process until desired consistency is reached (I like mine relatively smooth).
• If desired, garnish with additional salt and pepper.

Between the cauliflower head and four carrots, this recipe made more than enough for Bo and I to have generous portions for dinner, and smaller lunch portions the next day.  Because of its seasonality and bright color, I am thinking that this would make a great side dish for Thanksgiving dinner.  I don't know about you, but I would eat this puree instead of mashed potatoes any day of the week!

Question of the Day:

What is your favorite herb and/or spice to use in the kitchen?  Obviously, I am a fan of thyme; but I also love basil, rosemary, nutmeg, cinnamon, and ginger (among others)!

Blessings,
Ally and Bo

Simple is Sometimes Better

Dinner at the Behne houshold is not always a fancy casserole, decadent layered bake, or homemade pizza.  On the contrary, more frequently than not it is something incredibly simple that can be whipped together in less than thirty minutes.  To that point, we also try to eat produce that is in season.  Which is why, during the summer months, we eat a lot of squash, kale, corn, and tomatoes.

I have also found that good quality produce doesn't need much doctoring to make it taste good.  The earth, sun, and rain have already done 99% of the work for us.  So, why ruin a good thing with too much salt, butter, or oil?

In my opinion, the simpler frequently the better (and yummier).

Case in point:

Potarrot Mash (potato and carrot...get it?!)

Sauteed Kale and Zucchini

Tahini, Molasses, and Lemon Cream

Note: I like to call these kinds of recipes "unrecipes," because I don't think that they exactly warrant a detailed ingredient and/or direction list.  

Usually, around 2:00PM, I take stock of what is available, ripe, and ready to eat in the refrigerator and pantry.  From there, I decided what to do with it.  For this dinner, I found:

• a lone Russet potato;
• three skinny carrots leftover from a 2lb. bag;
• 1/4 bunch of kale; and
• two measly zucchini (none of which would really work as an entree, or even a side, on its own).

However, with a little creativity and a willingness to let their natural flavors shine through, I was able to whip up something that was both delicious and filling.

Specifically, I ended up;

• boiling the potato and carrots and them processing them together with 1T Smart Balance and a little salt and pepper;
• sauteing the zucchini and kale together with a little lemonjuice and EVOO, and seasoning them with salt, pepper, and nutmeg; and
• whisking together a cream of 2T tahini, 2T lemonjuice, 2T water, 1/2tsp molasses, pinch of salt and pepper, and 1/2 packet of stevia.  

The cream added some healthy fats from the tahini, as well as a little more staying power from the protein.  Bo added a few links of sausage, and all in all the meal was fast, filling, and fabulous!

Question of the Day:

So, I'm excited to know, what are some of the simplest meals that YOU whip together?  Please share in the "Comment" section below...who knows, I might want to recreate them in MY kitchen! :)

Blessings,
Ally and Bo

The Secret to Restaurant-Quality Homemade Hummus that NO ONE Tells You

Picture this:

Bo and I are sitting in a Mediterranean restaurant - starving - when the waitress walks over and delivers our appetizer: hummus with pita bread.  We both grab a triangle of pita, dip deeply into the traditional bean dip, and then utter a sigh of intense satisfaction at the perfect creaminess and rich flavor.  Now this is hummus!

And then, inevitably, I get pissed off.

Because I seriously love hummus, and it sincerely irritates me that, for some completely unknown reason, I cannot seem to recreate this seemingly simple dip at home.  I mean, honestly, how hard should it be to blend a few ingredients together in my food processor?!  I use the same ingredients that every recipe tells me to.  I use the same proportions that every restaurant chef has instructed me to; and yet it is never. the. same.!

(Insert exasperation here!)

Well today, I offer hope to all of the exasperated-homemade-hummus-makers of the world; and that hope comes in the humble form of a single phrase: 

COOK THE BEANS!

I have no idea why no recipe mentions this small little fact (actually, I think that it is a conspiracy, contrived by the Mediterranean restaurants of the world, against all at-home cooks that wish to recreate this traditional dish in the comfort of their own kitchen), but it will seriously turn your hummus-making-world upside down!  By simply cooking the beans the texture is smoother and the flavor is more robust (and, yet, simultaneously more delicate).  

Seriously, this one. little. change. will instantly turn your so-so hummus into restaurant quality!

Traditional Hummus
Serves 8-10

1 can garbanzo beans: drained, rinsed, and cooked (see below for more detail)
scant 1 tsp salt
1 tsp paprika
6T lemonjuice
1/3C tahini
2-4T leftover cooking liquid (or water)
EVOO, for garnish

Directions:

• Place the drained and rinsed garbanzo beans into a medium saucepan.
• Barely cover with water, bring to a low boil, and then reduce to simmer for 45-55 minutes.
• Note: You should be fine, but make sure that all of the water doesn't evaporate out of the pan, leaving the beans to burn.  There should always be a shallow level of water in the pan.
• Once the beans have cooked and softened, immediately place them into the food processor with the salt, paprika, lemonjuice, and tahini.
• Process the mixture on low.
• As the mixture is processing, add in 2-4T of the leftover cooking liquid (or water).
• Increase the processing speed to medium - or high - for one minute.
• Transfer the hummus to a medium Tupperware container.
• Serve chilled and garnished with EVOO alongside crudites, crackers, etc.

As a bit of a side-note, I prefer to garnish the hummus with EVOO right before I serve my hummus.  I have found that, if I add the EVOO beforehand, it hardens in the refrigerator and doesn't taste as good (not to mention the texture, which is similar to solidified bacon grease...not exactly appetizing).  You certainly don't have to do this, but I thought I would pass along the suggestion just in case!

As a side-note: the next time you make my "Cheesy" Hummus, Salsa Hummus, Roasted Red Pepper and Cilantro Hummus, or Avocado Hummus make sure to COOK THE BEANS!

Tomorrow we're off to a pool party!  Hopefully I will remember my camera and have a fun weekend post to share with you next time.

Question of the Day:


Do you have any "secret tricks" in the kitchen?!  If so, I would love for you to share one (or two) in the "Comments" below!

Blessings,
Ally and Bo