Is There a Hummus Among Us?

In a recent blog post, my friend, and fellow aspiring foodie, Joe referenced this article about things that are cheaper to make for yourself than to buy in the stores. A lot of these things are are common sense. We all know that it is cheaper to make your own bread, for example, but who has the hours to spare? We're all on tight monetary budgets these days, but with a new baby, and a toddler on the lose, I am just as concerned with budgeting my time.

Combine these facts with a natural intellectual curiosity that frequently leads to culinary experimentation, (I wonder if I can make bagels??) and I started looking at my shopping list in a whole new way. Only, instead of asking, "what can I make that I normally buy?" I am asking, "what can I make that I don't normally buy because it is too expensive?" The first thing on the list?? You know it... you love it... it is ubiquitous to dinner parties and mid grade restaurants alike... iiiiiiiiittttttt's HUMMUS!!

Well, strictly speaking, only the first recipe is traditional hummus, the second is technically a white bean dip. The traditional takes minutes to make, and if you have a well stocked kitchen, you'll only be buying the beans. The second is a special occasion bean dip... contradiction of terms? I don't think so. Serve is with schmancy dippables and no one else will either.

Lemon Sage Traditional Hummus

2 cans organic low sodium garbanzo beans
1 tbsp olive oil
3/4 cup water
2 tbsp lemon juice (fresh if you have it)
1/4 cup sesame seeds (or tahini for more traditional flavor)
2 tsp garlic powder
1/8 tsp cayenne pepper
2 tbsp rubbed sage (or 1 tbsp fresh)
1/4 tsp salt
Dump it all into a food processor, and blend until creamy. It is great with baby carrots.

Whitey White Bean Dip with Spinach

2 cans organic white (great northern) beans
1/3 cup aged white cheddar (cut into small pieces)
3/4 cup white wine (or beer) (heat at a boil for at least 30 sec to cook of alcohol )
3/4 cup chopped spincach (if frozen, thaw and remove excess liquid by squeezing)
2 tsp dry mustard
1/8 tsp cayenne
1 tbsp minced garlic
2 tsp marjoram
1 tsp onion powder
1 tbsp lemon juice
Salt to taste

Combine, blend, and enjoy! (Might I recommend brown rice chips. You can find them in the gluten free section of your local grocery store.)

Back With a Better Pancake

I started this blog what seems like a lifetime ago. It was a great idea for a minute, and then I started competing with myself, holding myself to unreasonable standards, and in general doing what I do and neurosis-ing myself out of a perfectly good thing.

Well, a year, a meltdown, a new baby, and some much needed hindsight later, I am back with the same mission: Find tasty and easy ways for a busy mommy of two to eat healthier...... buuuut this time I will remember that health is about more than whole foods and a perfect pantry, it is also about doing what you do because you love it, and not just simply because you "should."

Speaking of love, and really poorly written transitions, you know what I love? Pancakes. Fluffy, warm, toasty, buttery, pancakes. I could eat them pretty much all the time. You know what I don't love? Processed white flour, processed white sugar, and leeched "vegetable" oils. I know what you're saying, "but, Melle, i've had whole wheat pancakes, and they usually taste no better than raw dough." And you're right, so, dear reader, I made it my mission to build a better, "better pancake," and I do believe that I succeeded.

Here's what you'll need:

1/3 cup whole wheat flour
1/3 cup rolled oats (the quick cooking kind)
1/3 cup flax meal
1 tbsp raw sugar
2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp ground ginger
2 tbsp olive oil
1 egg
3/4 cup organic whole milk
1/2 tsp baking soda
1 tsp baking powder
1/2 cup dried cranberried (optional)

(Make sure to put the oats in last, or they will absorb too much of the liquid and leave you with a slightly soggy, although still tasty, pancake.)

Ladle out in 1/4 cup portions on to a skillet, or griddle that has been oiled and preheated over medium heat. When bubbles appear, and the edges look slightly firmed, flip your pancakes. (About 3 minutes per side) Re-oil (or spray) between pancakes. Yeilds 6-8.

What you end up with is a fluffy, flavorful, moist and slightly nutty little bit of deliciousness. Spread on some butter (the real deal folks) and some organic maple syrup (trust me, you can taste the difference), and tell your taste buds and your insulin levels that I say, "you are heartily welome."