To a food processor - add both beans, chopped garlic, tahini, lemon juice, cumin and salt.
Process until it is smooth. The black beans will have itty bitty little pieces - see the photo. That just makes it better.
You know how ‘they’ pour a tablespoon or so of olive oil on hummus? Well, if you like you could drizzle a Tablespoon of coconut oil over the top.
Source: Vegan in the Freezer
For some reason, black bean hummus never interested me. It just seemed like it was deviating too far from the point of hummus, so I hated it on principle. But this photo looks amazing, and the more I think about it, black beans are healthy enough that I should be looking for more ways to eat them. Also, people totally swear by black bean hummus. So might be worth a shot.
I’ll probably garlic this up, because that’s what I do. Maybe add some sun-dried tomatoes too, to give it a smoky/Southwestern flavor. We’ll see. But hummus makes me nervous enough that I also might just stick to the recipe for the first time. (The last time I tried to make hummus, I think I went way overboard with the tahini and also tried to make it super olive-flavored and it turned into the grossest thing ever).
Not sure if I’m ready to post this as my go-to chili recipe (there are just so many ways to make it!), but worth bookmarking the link to try later. I’ll update if I try it!
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.
Eat it out of the serving bowl. Faint. Repeat as needed.
Source: The Pioneer Woman
Vodka sauce was always my favorite type of pasta sauce in a jar, back in the good ol’ undergrad days. But, I’ve managed to never make homemade vodka sauce. Probably because buying a bottle of vodka sounds awfully expensive in New York. So, I’m not sure if I’ll get to make this for real any time soon, but maybe I’ll try it without the vodka first (which I suppose just makes it “creamy tomato sauce”…sounds fine to me!). Or maybe now with my new big-girl job, I’ll actually spring for a $30 ingredient. We’ll see. Anyway this looks scrumptious.
This curly fries recipe tastes just like the fries at Arby’s and other restaurants. Honestly. I’m really proud of it. And the best part? I tried my ha…
This was too hard to get copied into the text format, but check it out if you like homemade fries! I’ve been personally struggling with my normal recipe, so I’m going to give this a shot soon!
Cauliflower and pasta is baked in a spicy tomato-cream sauce in this comforting recipe adapted from Johanne Killeen and George Germon’s Cucina Simpatica (Harper Collins, 1991) by Tim Mazurek for his column Cucina Simpatica.
Also this isn’t posting right but it looks delicious and I’m really interested in the fact that it mixes the sauce cold and then heats it in the oven with the pasta, instead of over the stove.
Source: Smells Like Home
I don’t know why I’ve never gotten into queso fundido. It seems like everything I should like. Cheese, sauce, Mexican food. Maybe this fall I’ll finally be inspired to try it out!
(for the glaze)
Source: Damn Delicious
So I found this handy Buzzfeed article full of chicken finger and fries recipes. YUM. And this one really jumped out to me as the perfect chicken finger, as far as breading/frying is concerned. Now to be candid, it’s listed as an “Asian Lemon Chicken Finger” recipe, but I want to try it without the lemon glaze. So that’s the picture I chose. These look pretty scrumptious to me! And maybe I’ll try the glaze someday if I’m feeling adventurous/messy. But for now, just some nice buttermilk fried chicken looks pretty delicious to me.
For the roasted tomatoes:
For the polenta:
1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes.
2. While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.
3. Serve immediately so the instant polenta doesn’t firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
Note-If the polenta firms up, just add more water or milk and stir. We ate leftovers the next day. I just added a little water before heating it up in the microwave and it was creamy and delicious!
Source: Two Peas and Their Pod
I love the idea of polenta, but in practice, I feel like it’s pretty easy to find sub-par iterations. I found this one on a Buzzfeed list of gluten-free comfort foods, and I have to say, it seems to fit the bill. Basil and roasted tomatoes are both great ways to add flavor to polenta, and this cheesy goodness definitely looks like something I want to try. I’ve also seen fried polenta on recipes and at restaurants, and I think that could definitely be a fun way to handle leftovers - I’ll look for better instructions, but if/when I try it, I’m just going to heat up some butter in a skillet, make a cold polenta patty, and let it sizzle.