I love "chick peas". I put them on my salad every single day. I also love them as hummus. This recipe blends chick peas & spinach with a light dressing. What another great way to add fiber into your diet!
Ingredients
15.5 oz can chick peas (garbanzo beans)
6 oz bag baby spinach
1/2 c red onion, finely chopped
1 tbsp balsamic vinegar
3 tbsp olive oil
Pepper, to taste
Directions
In a large bowl, toss together chick peas, spinach & onion. Pour vinegar into a small bowl. Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with pepper. Pour dressing over salad. Toss well to coat. Chill until ready to serve.
Monday, October 24, 2011
Monday, October 17, 2011
Pickled Eggs & Beets
Growing up I can remember my mom making pickled eggs & beets in a very large pickle jar (the biggest jar she could find). Our entire family loved them so she had to make 2 dozen at a time. This is her recipe, tried & true.
Ingredients
8 eggs (boil 7 minutes and put in ice water - makes peeling easy)
1 c apple cider vinegar
1/2 c water
1 (15oz) can beets
1/2 c sugar ( I use just a little less). When I triple recipe I use exactly 1 cup of sugar.
Directions
Combine beets, water, vinegar, sugar. Stir until sugar is dissolved. Add eggs. Place in refrigerator. You can test them in 2 days. They should be ready.
I triple the recipe so we have for awhile. They last a very long time unless you really love them. You can add new eggs to the juice mixture when you have eaten all your eggs.
Recipe courtesy: My mom, Judy
Ingredients
8 eggs (boil 7 minutes and put in ice water - makes peeling easy)
1 c apple cider vinegar
1/2 c water
1 (15oz) can beets
1/2 c sugar ( I use just a little less). When I triple recipe I use exactly 1 cup of sugar.
Directions
Combine beets, water, vinegar, sugar. Stir until sugar is dissolved. Add eggs. Place in refrigerator. You can test them in 2 days. They should be ready.
I triple the recipe so we have for awhile. They last a very long time unless you really love them. You can add new eggs to the juice mixture when you have eaten all your eggs.
Recipe courtesy: My mom, Judy
Sunday, October 16, 2011
Greek Spaghetti
Ingredients
2 pounds pasta (I use whole wheat)
2 sticks butter
3-4 cloves minced garlic
Garlic pepper
Parmesan Cheese
Diced tomatoes
Parsley
Directions
Cook the pasta according to package.
Melt butter in a saucepan and then add minced garlic and garlic pepper to taste until garlic is browned.
Toss butter and garlic with the pasta, adding Parmesan and tomatoes to taste. Sprinkle parsley to taste.
We were invited over to friends for dinner and they served this. I asked for the recipe. There weren't a lot of measurements, but I am pretty sure this can't really be messed up! Is there such a thing as too much garlic? So simple and sooooo yummy!
2 pounds pasta (I use whole wheat)
2 sticks butter
3-4 cloves minced garlic
Garlic pepper
Parmesan Cheese
Diced tomatoes
Parsley
Directions
Cook the pasta according to package.
Melt butter in a saucepan and then add minced garlic and garlic pepper to taste until garlic is browned.
Toss butter and garlic with the pasta, adding Parmesan and tomatoes to taste. Sprinkle parsley to taste.
We were invited over to friends for dinner and they served this. I asked for the recipe. There weren't a lot of measurements, but I am pretty sure this can't really be messed up! Is there such a thing as too much garlic? So simple and sooooo yummy!
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