Beet Hummus

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice's Kitchen
Servings: 6 to 8
Calories: 142 calories per serving

How pretty this delicious hummus looks on a slab of toasted sourdough or on an appetizer platter!

1 small-medium beet (5 ounces or 140g) 
1 (15-ounce/425g) can chickpeas, drained and rinsed 
1/4 teaspoon baking soda
Heaping 1/3 cup (90g) good-quality tahini 
1 large lemon, zested and juiced (3 Tablespoons juice) more as needed
3 garlic cloves, chopped
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 heaping teaspoon kosher salt
Freshly cracked black pepper
½ Tablespoon extra-virgin olive oil (optional, for richness)
For serving
Extra virgin olive oil
1 tablespoon Za’atar* 
Chopped flat-leaf parsley
Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités 

Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets. Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they're easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.

Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.

Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender. Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.

Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.

Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.

*For a simple homemade Za’atar: In a small bowl, mix together 1 TBSP minced fresh thyme, 1 TBSP toasted white sesame seeds, 1 tsp sumac, and 1/4 tsp coarse or flaky sea salt. Mix well and store leftovers in the pantry for a few weeks.

Pickled Prunes

Recipe from Hard Like Armour via Food52

Husband-Tested in Alice’s Kitchen
Makes 1 quart

I think these are just the cat’s meow.  They are so easy to make and can be served on their own or would be excellent with a dollop of mascarpone, a soft tangy cheese or over ice cream, as a salad component or with oatmeal, or as an accompaniment to roast pork, if you’re a meat eater.  Make a couple of jars and then keep one for yourself to serve on a party platter and then give the other as a hostess gift.

1 cup red wine vinegar
12 (2-inch) strips orange peel 
1/2 cup freshly squeezed orange juice
1 cup sugar
2 teaspoons cardamom seeds
1/2 teaspoon coriander seeds
1/2 teaspoon pink peppercorns
1/2 3" stick cinnamon, broken in half
1 pound pitted prunes
2 teaspoons orange blossom water (A reviewer suggested using Cointreau.)
Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once it's at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.
Remove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks.

Notes: Here are some serving suggestions from reviewers of this recipe: 
• Spread a toasted baguette slice with a mild blue cheese and then top it with a prune and a drizzle of syrup.
• Serve as a part of a cheese plate. 
• Cut up into salads. 
• The sauce from the prunes is delicious mixed into salad dressings. 
• Drizzle over ice cream.
• Use the prune syrup in bubbly water with lemon juice as a soda, too.
• Really, really yummy with lightly sweetened goat cheese followed with a chaser slice of cold crisp apple.
• Spoon them over Greek yogurt and top them with almonds for an amazing take-to-work lunch. 

Pear Cranberry Chutney

Here's a photo of the Pear Cranberry Chutney served next to a 
salad with Crispy Air Fryer Tofu, and fresh orange segments.

Recipe from America’s Test Kitchen 
Husband-Tested in Alice’s Kitchen
Makes about 2 cups (8-10 servings)

Now that fall is here, it’s especially fun to have some seasonal chutney in the fridge to add some interest to meals, sandwiches, dessert, a cheese board or as a very nice hostess gift.  This one is jewel-like in color and has a nice balance between sweet and tang in flavor.  We loved it.  I will definitely make it again.  

2 Tablespoon plus 1½ cups water, divided
1 shallot, minced (I used 1/4 red onion, minced.)
½ teaspoon table salt
2 garlic cloves, minced
½ teaspoon ground coriander
¼ teaspoon pepper
⅛ teaspoon ground allspice
1 pound ripe** but firm Bartlett or Anjou pears, halved, cored, and cut into ¼-inch pieces
½ cup sugar
4 ounces (1 cup) fresh or thawed frozen cranberries
2 Tablespoons white wine vinegar (I used sherry vinegar.)

Instructions:
Combine 2 Tablespoons water, shallot, and salt in large saucepan over medium heat; cover and cook until shallot begins to soften, about 3 minutes. Uncover; stir in garlic, coriander, pepper, and allspice; and cook until fragrant, about 1 minute.
Stir in pears, sugar, and remaining 1½ cups water. Cover and simmer, stirring occasionally, until pears are just softened, 10 to 15 minutes.
Stir in cranberries and vinegar. Increase heat to medium-high and simmer, uncovered, until cranberries burst and mixture is thickened, about 10 minutes. Season with salt, pepper, and extra sugar to taste and let cool slightly.
Spoon chutney into two 1-cup jars. Let cool completely. Serve. (Chutney can be refrigerated for up to 2 months.)

Note:
**For the best texture, buy pears that are ripe but firm; they should yield slightly when pressed. You will need two 1-cup jars for this recipe.

Nutritional Information Per Serving (1 of 10 servings) Calories 52; Fat 0 g; Saturated 0 g; Trans 0 g; Monounsaturated 0 g; Polyunsaturated 0 g; Cholesterol 0 mg; Sodium 120 mg; Carbs 12 g; Fiber 3 g; Sugars 5 g; Protein 1 g

Stuffed Mushrooms (Vegan)

 

Recipe from From My Bowl

Husband-Tested in Alice's Kitchen

Makes 4 servings

These little bites were absolutely scrumptious.  Make them for your next gathering! (Use tamari or Bragg's Liquid Aminos instead of soy sauce to make these gluten free.)

Ingredients

12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

2 Tablespoons low-sodium tamari, divided

1/2 cup (55 g) raw walnuts

1/2 cup (75 g) pine nuts

1/2 small yellow onion, quartered

1 rib celery, cut in fourths

3–5 cloves of garlic

1 1/2 Tablespoons nutritional yeast

1 Tablespoon fresh rosemary (or 2 tsp dried)

2 teaspoons fresh thyme (or 1/2 tsp dried)

1/2 teaspoon smoked paprika

1/2 teaspoon ground sage

1/2 teaspoon black pepper, plus more to taste

1 Tablespoon vegan butter (optional; or sub oil or water)

1/4 cup (60 ml) dry red wine

Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.

Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes:

Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. 

Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.

If you do not have a food processor, you can use a knife and finely chop each ingredient.

Kimchi Deviled Eggs

In this lunchbox, you’ll see Kimchi Deviled Eggs,
some smoked salmon pieces,
rice crackers and some Homemade Coconut-Buckwheat Granola.

Recipe from eatingwell.com

Husband-Tested in Alice’s Kitchen

Makes 24 servings

I love kimchi. Kimchi is a traditional fermented Korean side dish made with pickled cabbage and other vegetables.  It is the national dish of Korea. The heat and spiciness will of course depend upon the kimchi that you use. I usually keep a jar of kimchi in the fridge to use as a garnish or to make KimchiFried Rice or Kimchi Stew withChicken and Tofu.  When I saw this recipe in a magazine, it sounded quite yummy and it is!  I love the fact that the filling calls for yogurt as well as mayonnaise, which reduces the calories and fat.  Happily, there was a bit of filling leftover and I used that as a dip for veggies the next day.  These eggs would make a great dish to serve at a party.  Since there was no party, I halved the recipe and used the eggs for a tasty lunch through the week.  

12 Hard-Cooked Eggs

¼ cup non-fat plain Greek yogurt

¼ cup mayonnaise

1 Tablespoon minced shallot OR scallions

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

¼ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

2 Tablespoons finely chopped kimchi

2 teaspoons Korean chili paste (“gochujang”) OPTIONAL (I didn’t have any of this.  I’m sure it would be a lovely addition, but the eggs tasted just great without it.)

Scoop out the yellows from the eggs and place them in a food processor along with all the rest of the ingredients.  Process until it is smooth.  Using a small scoop, a spoon, or a piping bag, put about 1 Tablespoon of the filling in each egg white half.  Garnish with minced scallions, if desired.  If you have any extra filling, use it as a sandwich spread or a dip for vegetables.

In this lunchbox, you’ll see Kimchi Deviled Egg Filling, some carrot and celery sticks for dipping,
some fresh pineapple chunks, and some
purchased Millet & Flax Cinnamon Chips.

Sweet Potato Black Bean Quinoa Bites

Makes 12

Recipe from shelikesfood.com

Husband-Tested in Alice’s Kitchen

This makes a great healthful meatless main for the lunchbox or a light supper.  It’s full of protein and fiber and goodness!  The quinoa and the sweet potato can be prepped in advance and chilled in the fridge until you are ready to put it all together.  In fact, go ahead and make a big batch of quinoa, boil several sweet potatoes, and rinse the black beans and either double this recipe or save what you don’t use for these for another meal.   

1½ cups cooked quinoa

2 large eggs, whisked
½ cup sweet potato puree (Just peel and cut a sweet potato into large chunks and boil in salted water until tender enough to mash with a potato masher.)

½ cup black beans (If using canned beans, rinse and drain or prepare dried black beans on the stove or in your slow cooker.)

1 Tablespoon chopped fresh cilantro (If fresh isn’t available, you can use a couple of frozen cubes of Dorot Frozen Cilantro, thawed or omit it all together.)

1 teaspoon cumin
1 teaspoon paprika
½ teaspoon garlic powder

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Cooking spray

Pre-heat the oven to 350F.  Add all ingredients to a large bowl and mix until everything is combined. 


Place a cupcake liner into each cup of a muffin tin.  Lightly spray the liners with cooking spray.  (This will make cleanup a lot easier.)  Spoon the mixture into the muffin tins using a small scoop, and pat down the top of each one. Bake until cooked through and holding together, about 15-20 minutes. Enjoy warm or cold. 


Cocoa Roasted Pepitas (Pumpkin Seeds)

Makes 1 cup (Recipe can be doubled)

Recipe from deliciousasitlooks.com

Husband-Tested in Alice’s Kitchen

I recently purchased some packaged cocoa roasted pumpkin seeds and they tasted terrific.  However, they were expensive (even on sale) and I didn’t wish to deal with more packaged food than necessary.  I found several recipes for cocoa roasted pumpkin seeds and this is the first one I tried.  We thought they were yummy and “blog worthy.”  I plan to try a couple of more recipes and will post them if they are as delicious as these are.  Roasted pumpkin seeds make a terrific snack or an addition to your lunchbox.

1 cup raw, hulled pepitas (pumpkin seeds)

1 Tablespoon water

1 Tablespoon unsweetened cocoa powder

2 teaspoons granulated cane sugar (I used Sucanat.)

½ teaspoon vanilla

Pinch of Kosher salt

Preheat the oven to 300 F.  Line a cookie sheet or sheet pan with parchment paper.  Spread the pepitas out on the cookie sheet and bake for 15 minutes.  Meanwhile, in a small saucepan over low heat, mix together the water, cocoa, sugar, vanilla and salt.  Stir just until thee sugar dissolves and the mixture is smooth.  Remove from heat and set aside.  Remove the pepitas from the oven and stir them into the coca mixture until well coated.  Spread the seeds out again on the parchment-lined cookie sheet and bake for another 10-15 minutes, until almost dried out.  The seeds will finish drying as they cool.  They may pop and crackle as they cool.  Store in an airtight container.

A ripe banana with 1/4 cup of
Cocoa Roasted Pumpkin Seeds makes a very satisfying snack!

Quinoa (KEEN-wah) Pizza Bites

Quinoa Pizza Bites packed up for the fridge 

to add to my lunchbox throughout the week.

Makes 24 Quinoa Pizza Bites

Recipe from jessicainthekitchen.com 

Husband-Tested in Alice’s Kitchen

These are just fun and easy to make and quite tasty too.  They make a great appetizer or snack for a casual party.  I make them to have on hand for my lunchbox.  Did you know that you can freeze cooked quinoa?  Cook up a couple of batches of quinoa on the weekend and once the quinoa is cool, pack it in 1- or 2-cup freezer containers and pop them in the freezer. Then, when you are ready to make Quinoa Pizza Bites or Sriracha Quinoa Bites, just thaw the quinoa in the fridge and mix in the remaining ingredients.

2 cups cooked quinoa** (Recipe follows.)

1 cup shredded mozzarella cheese

2 large eggs

½ teaspoon salt, or to taste

1 teaspoon freshly ground pepper

6 Tablespoons marinara or pizza sauce

1 teaspoon garlic powder

6 teaspoons Italian seasoning

¼ to ½ teaspoon crushed red pepper flakes

4 Tablespoons shredded mozzarella cheese (optional)

Cooking spray for greasing muffin pan

Preheat oven to 400F.  Grease mini muffin pan(s) with cooking spray.  Mix all the ingredients together (except the 4 Tablespoons cheese.)  Put a Tablespoon of the mixture into each muffin tin, packing it in a bit.  Bake for 12-15 minutes.  Remove from the oven and top with the remaining 4 Tablespoons cheese, if using.  Broil for 1 minute, watching carefully so they don’t burn.  After broiling, remove the pan from the oven and allow them to cool on a wire rack for about 15 minutes.  Remove the pizza bites from the pan.  Serve or store for later.

**How to Prepare Quinoa

Cooked quinoa will keep for three or four days in the refrigerator. You can also freeze cooked quinoa. Just 1 cup of uncooked quinoa will yield almost 4 cups cooked.

1 cup uncooked quinoa

2 cups water for cooking

Place 1 cup of uncooked quinoa in a sieve (strainer.) Quinoa has a bitter coating that must be rinsed off.  An effective method for rinsing off the bitter coating is to place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. Place the rinsed quinoa in a saucepan and add 2 cups water. Bring the cooking liquid to a rolling boil. Turn down the heat to a simmer. Place a tight-fitting lid on the saucepan. Cook for 15 to 20 minutes. (Set a kitchen timer to 15 minutes so you won't forget to check for doneness.)  Fluff the cooked quinoa with a fork.