Hummus (authentic recipe)

I received this authentic Hummus recipe as part of a wedding gift from my friend, Allison. I always enjoy bringing hummus to a party or get together, mainly because it’s super easy to prepare. Plus, it can be paired with most any classic dipper. Instead of bringing the ol’ “wheat thins or pretzels” to the par-tay, try pairing this hummus recipe with fresh carrots, sliced peppers, broccoli, cauliflower, or Triskets.

Hummus (authentic recipe)
1 can chickpeas, drained
2 Tablespoons tahini
2 Tablespoons olive oil
Less than ¼ tsp. cumin
1 clove garlic mashed

1 tsp. lemon juice

¼ cup of water
(Sometimes I throw in a handful of pine nuts, just for fun)

Blend in food processor until smooth –YUM!

Chicken Piccata

My husband, Matt LOVES Chicken Piccata! I attempted to recreate this classic Italian dish from a recipe from Eatingwell.com – with great success, might I add! Just beware, although this recipe is easy and will take aprox. only 40 mins. to prepare, you will use many dishes along the way! Tip: Have your dishwasher emptied, and load as you go, for easy clean up.

Chicken Piccata
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed and tenderized (lightly)
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
1 large zucchini, sliced medium/thin
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh (or dried) parsley
2 tablespoons capers, rinsed (Optional)
1 1/2 teaspoons butter

Cook pasta for 4 to 6 minutes. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish.
Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add the chicken and cook until browned (and no longer pink in the middle), approx. 2 to 3 minutes per side. Transfer to a plate; keep warm (cover with aluminum foil).

Heat 1 teaspoon oil in the pan over medium-high heat. Add mushrooms, a pinch of garlic and thinly sliced zucchini. Ocassionaly stirring, until veggies release their juices and begin to brown, about 5 minutes. Transfer to a plate.

Add remaining garlic and wine to the pan and cook until reduced by half, 1 minute. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt.

Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers (optional), butter and the reserved mushrooms & zucchini.

Measure out 1/2 cup of the mushroom & zucchini sauce.

Toss the pasta in the pan with the remaining sauce.

Serve the pasta topped with the chicken and the reserved sauce. Enjoy!

Recipe Blog - Box (Intro.)

Hello, and welcome to my "Recipe Blog - Box". I thought I would start this project mainly because all of my best recipes are printed on folded-up, wrinkled pieces of paper, stuffed away in my spice cabinet. Due to this lack of organization and cooking knowlege, my new husband and I have fallen into the "frequent diners club".

After becoming inspired by my "bestie", Shelley, her blog, and discovering the book, "Cook This, Not That", I am re-defining the way I cook and think about food. I will be posting recipes, comments and adding in my own favorites.

"Healthy cooking not only makes you feel better, it tastes BETTER!" - Trust me.
Let's get cooking!