Monday, July 7, 2014

AIM: Food: It’s All In A Day

If you’re reading this in the morning and thinking, ‘Hmmm…what do I want for breakfast?’ click on over to Shelley’s breakfast contribution to our AIM progressive meal day. If it’s lunchtime, check out what Cammy has cooking.

If it’s mid-day or dinner time, welcome to my contribution: appetizer and a veggie main meal. (There will be links to Lori and Debby a little later.)

I’m not a summer cook. I don’t know how to grill and I don’t want to learn. (However, I do know my way around a marinade or sauce in case BF is in the mood to grill, which he’s really good at.) I also hate heating the oven on sultry days, mostly because I’m too cheap to put on the air conditioner just to make something to eat. So in the summer, I prefer to eat fresh and out of a can (i.e. canned black beans or canned tuna on a salad). The crockpot’s a godsend, too, and I have no problem with a little stove-top cooking.

So, if yinz came to my house for appetizers, I would serve this hummus:

Sun-Dried Tomato and Curry Hummus

This is loosely based on a Weight Watchers recipe (Roasted Red Pepper Hummus). I wasn’t crazy about the original, so I “made it my own,” (somewhere, Paula Abdul is clapping for me).

1 can chickpeas (garbanzo beans), rinsed and drained (reserve the drained liquid)
4-5 sun-dried tomato halves (not the kind in oil)
3-4 (or more) garlic cloves, peeled
2 T tahini
3 T lemon juice
1/3 C Greek yogurt
¼ t pepper
¼ to ½ t salt
1 t curry powder (I use a combo of hot and mild)
½ t cumin
½ t coriander

Put all ingredients in a food processor and process for a minute. Add a little of the reserved liquid (or if you forgot to save it, like I’ve done before, use vegetable or chicken broth or water) and process for another few minutes. Check for consistency and add more liquid if you want. Process for about 3-5 minutes, or until desired consistency.

This is really good right away or after a few hours in the fridge. It’s got a nice bite, especially if you add some hot curry kick. I serve it with baked pita chips and veggies.

If you were moving on to Lori’s for a meat-based main meal option, click here to see what she has cooking. If you’re staying at my house after the hummus, I would serve a vegetarian meal.

There are a million vegetarian options I could choose from, but paprikash is one I haven’t made in a long time. While it is somewhat time intensive due to all the chopping, it’s one I love making for other people, mostly because not many of my friends know what to do with paprika other than sprinkle a little on top of deviled eggs. Paprika is one of those under-appreciated spices in the white-bread world.

Vegetables Paprikash
(From the book “1001 Low-Fat Vegetarian Recipes” by Sue Spitler)
4 servings

2 C thinly sliced cabbage
1 C each: sliced onion or leeks, zucchini, carrots, bell peppers, and celery
1-2 cloves garlic, minced
1 ½ C sliced mushrooms
1 medium tomato, chopped
1 T olive oil
3 T flour
1-2 T paprika (I use 2-3 T, including a mixture of hot and sweet paprika. You can use straight up regular Hungarian paprika as well)
¾ C vegetable broth
½ C sour cream (regular, reduced-fat, or fat-free…I’ve used all three with great success)
Salt and pepper to taste

Sauté vegetables in oil in large skillet until tender, 5-8 minutes. Stir in the flour and paprika; cook, stirring 1-2 minutes. Stir in broth and heat to boiling; boil, stirring, until sauce thickens, about 1 minute. Stir in sour cream; season to taste. Serve over whole wheat egg noodles or a bed of lettuce, or roll in a wrap or stuff in a pita.

Now it’s time to head over to Debby’s for a little dessert.

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AIM: Adventures in Maintenance is Lynn, Lori, Debby, Shelley, and Cammy, former weight-loss bloggers who now write about life in maintenance. We formed AIM to work together to turn up the volume on the issues facing people in weight maintenance. We publish a post on the same topic on the first Monday of each month. Let us know if there is a topic you'd like us to address!

Lori @ Finding Radiance
Debbie @ debby weighs in
Shelley @ My Journey to Fit
Cammy @ The Tippy Toe Diet

10 comments:

  1. I like hummus! Never made it, but your recipe sounds simple enough (exactly what I look for when I actually cook, lol) that I might just give this a try. :)

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    1. Come to PA next time you're in NC (it's only 8-10 more hours!) and I'll MAKE you hummus!

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  2. Both of these recipes sound delicious. When I see that many ingredients to gather, I usually think, I'll wait until that person makes it for me! Ha--I just realized that that kind of thinking is exactly how processed foods got their start!

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  3. I keep wanting to make my own hummus, but I can only find big jars of tahini and I don't know if I want to make it enough to justify buying a large jar LOL!

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    1. Tahini lasts forever! Well, maybe not forever, but at least a year in the fridge. I get it in a quart size. Not sure they make anything smaller.

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  4. I've never had paprikash Lynn, but this looks pretty tasty to me. Thanks, I'm off to print out the recipe.

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    1. P.S. - I have this sudden urge to watch "When Harry met Sally".

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    2. I was going to include that snippet from the movie! "Waiter, there's too much pepper on my paprikaaaash!" LOL

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  5. Looks like two great recipes. So miss you posting Lynn!!!

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