Roasted Red Pepper Hummus

FullSizeRenderMaking your own fresh, creamy hummus is a snap, and once you do it you’ll never want store bought again. We’ve been making a basic Spicy Hummus for years now (found a fave on Rachel Ray’s site) and I can’t remember the last time we bothered buying. Tahini paste—a paste made from ground sesame seeds—is the secret ingredient that makes hummus so, well, hummalicious. But I wanted to mix things up a bit, so I added a jar of Trader Joe’s Roasted Red Peppers to our basic Spicy Hummus recipe.

How was it? My handy taste testers Mitchell and Justin (sons) and Emily (boarder) said they loved it! (Too bad it looks so fleshy in the picture here. Rest assured, it tastes better than it looks!) The only thing that might improve it, would be an added teaspoon of my favorite seasoning, smoked Spanish paprika. I think the smokiness with the roasted peppers would take this dip up a notch. But that’s just my humble opinion.

Makes 6-8 servings

1 (14.5-ounce can) garbanzo beans, rinsed and drained (also called chickpeas)
1 jar (8 ounces) roasted red peppers, drained
2 rounded tablespoons tahini paste
¼ cup olive oil
½ of a lemon, juiced
1 clove garlic, peeled and chopped
1 teaspoon ground cumin
1 teaspoon coriander
½ teaspoon crushed red pepper flakes
Course salt to taste (about ½ teaspoon)

Combine all ingredients in food processor bowl or blender and pulse until mixture is smooth and creamy. Transfer to small bowl and serve with corn tortilla chips or veggies. Or store in airtight container in frig for 2-3 weeks.

NOTE: Be sure to drain and pat the red peppers dry, or they add a lot of extra moisture to the dip.

Wild Rice Soup

FullSizeRenderMinnesotans love their rich and creamy wild rice soup, something unique to the Midwest. So whenever we have out-of-state or overseas visitors, we send them home with a bag of wild rice…and this recipe for making a slightly healthier version of the old standby. I got a recipe similar to this years ago from Lund’s and Byerly’s. The high-end grocery store serves this soup in their deli, and they were handing out the secret recipe in response to frequent requests from patrons. But lately I’ve been adding in a chopped red pepper (which is chock full of vitamin C), and some celery and carrots. I also use only a portion of Half and Half, and then milk to finish it up. It’s still not a low-fat meal, mind you, just a little more substantive. (And I defy you to find another food blog that offers great vocab like “substantive” along with delicious food…)

1 cup wild rice, rinsed and drained
4 cups water
1 cube chicken bouillon
2 tablespoon butter
1 tablespoon minded dry onion
1 medium onion, chopped
1 large sweet red pepper, chopped
4 carrots, peeled and grated
2-3 stalks celery, chopped
¼ cup all-purpose flour or Namaste gluten-free flour blend
4 cups chicken broth
1 cup Half and Half
2 cups skim milk
2 cups shredded rotisserie chicken or 1 cup diced ham, optional

Combine wild rice, water, and bouillon cube in large sauce pan. Cover and bring to a boil. Reduce heat to simmer and cook for 45 minutes, or until majority of kernels are split. Rinse under cold water to shock rice, and halt the cooking process. Set aside.

In large Dutch oven, melt butter. Add dry minced onion and cook until golden. Add chopped onion and cook until onion is translucent. Add pepper, carrots, and celery and cook 5-10 minutes more. Sprinkle flour over vegetables and stir to coat, and then cook a minute more. Gradually pour in chicken broth and stir until no lumps of flour remain. Stir in cooked rice, Half and Half, and 1 cup milk. Add in chicken or ham, if you’d like. Add additional cup of milk if needed to thin soup. Serve.

NOTE: Cream-based soups do not freeze well. Refrigerate your leftovers of this soup.