Roasted Eggplant Hummus

Tara who owns the blog The Foodie and The Family has recently changed her ways of eating by going grain-free and sugar-free AKA a primal diet. I’m really proud of her and her efforts to trying something new. If you check out her blog she has come up with some amazing recipes following her new primal diet. I don’t follow a primal diet but I’m all about changing it up once in a while. I know I need to incorporate more protein into my diet and her recipes have been very helpful.

She calls it eggplant hummus but it could also be called babaganoush. My father makes the best babaganoush (or eggplant salad as we like to call it). It has been a while since I had my father’s delicious eggplant salad and Tara came up with eggplant hummus. My father uses olive oil and real mayonnaise (this is probably the ONLY exception where I have mayo, I can’t stand mayo). A real babaganoush uses tahini which is ground up sesame seeds. Hummus also uses tahini to give it that nutty and creamy texture.

Since I didn’t have turmeric, I opted to use curry powder instead. I also thought 2 teaspoons of garlic wasn’t enough, so I used 2 huge cloves instead and made it extra garlicky. Our digestive system will thank us later. ;)

Roasted Eggplant Hummus
Adapted from The Food and The Family

Ingredients
3 small eggplants or 1 large
1/4 cup tahini
2 cloves garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon sea salt
Freshly ground pepper
1 tablespoon extra virgin olive oil (coconut oil would be good too)
Optional: whole sesame seeds and smoked paprika for garnish

Direction
Preheat the oven to 400 degrees F. Prick the eggplant(s) a few times with a fork and coat them in a bit of olive oil. Every 10 minutes turn the eggplant for 30 minutes and/or until fork tender. Cool in a plastic shopping bag or in a bowl covered in plastic wrap. This will create condensation and will help the skin peel away from the meat of the eggplant.

Peel the eggplant(s) once cooled and remove the stem/seeds. In a food processor, puree the eggplant(s) until smooth. Add in the garlic, tahini, curry powder, salt and pepper. Puree until combined. While the food processor is running, drizzle in 1 tablespoon of olive oil until combined.

We’ve been enjoying this dip on sandwiches as a spread or with fresh vegetables! I love adding it on top of salads and using it as a dressing. I topped it with raw sesame seeds and smoked paprika to bring it up another level! Plus it looks pretty. ;)

Enjoy,

Fallon

 

Spinach and Artichoke Dip

Here is a delicious recipe to make for a hungry crowd, Spinach and Artichoke Dip from Serious Eats. With the healthy additions she made like using light cream cheese and sour cream, you’d never guess it was made to be healthy. I’m sure Greek yogurt be a great substitute as well. Huge flavors of garlic, chunky artichokes and nutty parmesan cheese shines in this dip. We used some delicious tortilla chips that were made fresh from a Mexican market in El Paso as chosen dippers. My girlfriend Nidia made this during the superbowl (I realize this was a month ago!) and all I could remember was going back for seconds and thirds! I definitely knew I’d have to share this on the blog as well, so I can look back for the recipe one day.

You’ve got to try out this recipe. I’ll be making it again because my boyfriend really enjoyed this dip. Winner!

  

For the Spinach Artichoke Dip click this link HERE.

Enjoy,

Fallon

Guacamole

Did I mention that my boyfriend’s SIL also makes a killer guacamole? This is by far my favorite guacamole because it is chunky and just the right amount of heat. Usually with the leftovers I’ll use it as a spread in a wrap or on top of a salad for lunch. It also makes a great dipper for jicama and carrots!

    

Guacamole By Nidia

Ingredients

2 large avocados

1 roma tomato, diced

1/2 purple onion, diced

1/2 jalapeno, seeded and diced

Handful cilantro, chopped

Salt

Pepper

Directions

Halve the avocados and place into a bowl. Smash slightly with a fork. Save one of the avocado pits for later. Add in the diced tomato, onion and jalapeno. Mix together. Add in the cilantro, salt and pepper. Mix and taste to see if more salt or pepper is needed. Take the saved avocado pit and place it into the middle of the guacamole. This will prevent it from turning brown so quickly. I think this method works better then using citrus. Serve with tortilla chips or whatever your heart desires!

Enjoy,

Fallon

Cinna- Peanut Butter Fondue

I decided to enter in The Great Peanut Butter Exhibition recipe contest. The decision was simple. I love peanut butter and the prize is really nice! Peanut Butter & Co makes some of the best peanut butter I’ve tasted and winning six jars would be amazing! In order to win I had to come  up with a fabulous recipe where peanut butter has been heated through somehow or by adding some extra heated spice! I thought about it, I dreamed about it and I finally came  up with a recipe that was somewhat healthy, exciting and would be delicious. Cinna- Peanut Butter Fondue. The peanut butter is melted in a mixture of coconut milk, maple syrup, brown sugar and peanut butter chips. I spiced it up by adding cinnamon and a little salt to bring out the peanut butter flavor.

The best part was tasting the fondue with all the different dippers like pretzel rods, green apples, bananas, marshmallows and honey graham crackers. I then decided to test it out on top of homemade vanilla ice cream as well and it was over the top delicious! Each dipper brought out the fondue to a whole new level. My favorite was using the pretzel because the crunch and salt went well with the sweet cinnamon and creamy peanut butter. This is a great snack to enjoy with the kids after school or make it into a fondue party!

Cinna- Peanut Butter Fondue By Fallon         Ingredients

1/4 cup coconut milk (any milk of choice)

1/2 cup creamy peanut butter

1/2 cup peanut butter chips

1/4 cup light brown sugar, packed lightly

1/4 cup pure maple syrup

3/4 tsp vanilla extract

1 tsp ground cinnamon

Dash of salt

Dippers: green apples, bananas, marshmallows, pretzel rods, honey graham crackers, dark chocolate squares, brownies, chocolate chip cookies, snickerdoodle cookies, cheese cake bites etc.

Directions                                                                                                                              In a heavy saucepan, cook and stir over a medium-low heat, coconut milk, peanut butter, peanut butter chips, brown sugar, maple syrup and vanilla extract. Stir until everything melts and becomes smooth. Add in salt and cinnamon; continue to stir. After 6-7 minutes and mixture is completely smooth and creamy, transfer to a fondue pot or miniature ramekins.    7-8 servings (2-3 tablespoons each)

                

This is when it got dangerous AKA topping for vanilla ice cream!

     

I can’t wait to see all the other fabulous recipes and what competition I’ll be up against! Wish me luck!!!

Fallon

Caramelized Onion Dip

I’m very proud of myself because this was my first attempt ever at properly caramelizing onions. I used enough oil to make sure the onions would not dry out quickly and burn. On a low heat and stirred every so often. In 50 minutes l had caramelized onions. It was worth it all the way!

Lots of onions make me cry. ;)

    

I was in charge of making a dip and bringing it over for a UFC PPV night. My best friend mentioned an onion dip be good. You know me, I rather make something truly homemade then buy it store bought. Especially buying said onion soup mix with a tub of sour cream. Plus if I can make it healthy and and taste delicious, I’m all for it. Even if the people eating the dip do not care, I know the dip was made with good intentions.

I found the Caramelized Onion Dip at 101 Cookbooks. I don’t think I’ll ever try another recipe because this was spot on perfect. The best advice was adding dehydrated onion flakes to the dip to give it that authentic onion dip flavor.Try this out at your next party. With the leftover dip it makes a great sandwich spread as well. Leftover steak+ onion dip= Amazingness.

I served my dip with some huge tortilla chips but potato chips with ruffles are always fun too!

To get the recipe for Caramelized Onion Dip click this link HERE.

Always,

Fallon

White Bean Hummus with Fresh Thyme & Basil

Here is another wonderful recipe from my new favorite cookbook Eat, Drink and Be Vegan. I love hummus. It is so easy to just buy store bought hummus but nothing can compare to hummus made at home. Once you are able to buy typical hummus ingredients like tahini, lemon juice, olive oil, garbanzo beans, and garlic you can whip up your own dip in no time. It actually becomes cheaper to make it at home, then buy in the store. Plus you avoid all those "extra" preservatives found in the store-bought hummus.

My mom needed a dish for her monthly bunko group and she mentioned just buying hummus and pita chips. I told her that I have this delicious white bean hummus that I'd love to make. The ending result? Well she came home with a near empty bowl of hummus! The girls loved it. The fresh herbs and the slight red wine tang made this dip very hard to portion control. Good thing it is healthy and has good fats and proteins! I also loved how smooth this dip was. Normally I have to keep adding oil or water for a smoother consistency. Not with this recipe! Luckily I was able to find the recipe online at Dreena's blog and now if you haven't tried it now is your chance! This is a great dish to bring over to a friend's house or serve at your very own party!

White Bean Hummus with Fresh Thyme & Basil By Dreena Burton
Makes 6-7 servings (about 2 1/2 cups) | Wheat-Free

Ingredients
2 cups cooked cannellini (white kidney) beans
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 medium clove garlic (I used 2-3 tsp of minced garlic)
1-2 tbsp extra virgin olive oil (I used 1 1/2 tbsp)
2 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp sea salt
Freshly ground black pepper to taste
2-3 tbsp water (to thin dip as desired)- I did not use any water
2 1/2- 3 tsp fresh thyme, chopped (not dried)
1/4 cup fresh basil, torn or chopped (not dried)

In a food processor, combine all ingredients expect water, thyme, and basil. Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and puree briefly to incorporate ingredients.

 

I like to garnish my dip with a sprig of thyme and sprinkle of basil. I served it with pita chips. Don't forget to add raw vegetables for dipping!

I ran a 5k over the weekend! Stay tune with how it all went and what I have decided about my running future. I think I "found" a new love!

Talk to you soon,
Fallon

Tex- Mex Beef and Bean Dip

It is either I don't work and I have a ton of time on my hands OR I work so much I have zero time for anything. Well that was my case one weekend when UFC was being held at my best friends house again. I hate coming empty handed when people hold small gatherings at their house. My friend had all the sweets covered. I figured a little savory dish would work perfectly. Except when would I find the time to make something? I've been going through old magazines recently and came across another Cooking Light recipe. This dip came together very quickly cooking everything on the stove top and then placed into a dish to be served. The cheese sprinkled on top eventually melts into the dip. Pick up your favorite tortilla chips and this dip is like eating a taco! Very fun! I used the leftovers and placed it on a crisp bed of romaine lettuce the next day. I think my friends liked it but it definitely wasn't something they went crazy for! I'm always trying to look for a healthier alternative so I can enjoy it too. So I went crazy for the dish. ;) We joked I used "tofu" to one of our friends and he was like, "WOW I don't like tofu but this is amazing!" hehe

 
Tex-Mex Beef and Bean Dip (Adapted from Cooking Light)  
Ingredients
1/2 pound ground lean sirloin
2 tablespoons no-salt-added tomato paste
1 to 2 teaspoons spicy taco seasoning mix (I used Trader Joe's brand)
3/4 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed and drained
1 (14.5- ounce) can diced tomatoes, undrained
3/4 cup (3 ounces) shredded Mexican cheese blend
1/4 cup thinly sliced green onions
Salt and pepper
Tortilla chips

Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return beef to pan. Add tomato paste and next 4 ingredients (through diced tomatoes), and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Season with salt and pepper. Spoon meat mixture into a serving bowl; top with shredded cheese and green onions. Serve with tortilla chips.


Click HERE for the original recipe. Enjoy and have a fabulous weekend!!!
Fallon

MMM Goat cheese!

I found a new love in my life and I hope my boyfriend won't be so jealous. I mean it is just cheese. Goat cheese that is! Being a foodie I love trying new things, and I usually like really odd things that many people think would be gross. Don't knock it till you haven't tried it is my motto. EXCEPT anything that is seafood or fish I refuse to try. I like plain chevre cheese, although the cheddar and mozzarella varieties are tasty as well. Chevre is moist, smooth, creamy and a slight tang. I like to add it in salads, eggs, spread on crackers, or rolled into a veggie wrap sandwich. It gives so much flavor to the food without being a whole lot of calories and fat, except for pure goodness! I'm going to share with you my FAVORITE way to consume goat cheese. It's so simple that it is sometimes part of my meal or as a snack. It is a dip with goat cheese, topped with a roasted raspberry chipotle sauce and with one of my homemade crackers for dipping. My homemade cracker is usually a toasted pita bread, toasted sprouted ezekiel wrap, or in today's post a toasted brown rice tortilla!

These are wheat and gluten free!

These make great crackers, but not so much on the wrap department. They crack easily. I use about 1oz to 1.5oz of goat cheese and a tablespoon of the raspberry sauce. Once the toasted cracker of choice has cooled off I just start breaking off pieces and dipping. What is also pretty neat about this is you can double dip! It is a single serving for yourself and you don't have to worry about anyone else trying to get in on this delicious dip. 

I had this with my wonderful oven roasted broccoli and broccoli slaw salad! Definitely help complete this meal for me.
If you aren't a goat cheese fan, cream cheese is the original way to enjoy this dip! It just as good. This is also a great appetizer to have at house gatherings. If goes real well with everyone and is usually gone by the end of the night!

Enjoy!
Fallon

Yummy fruit dip!

Happy Friday to everyone!! I know I'm a bit late but as soon as I got off of work today, I waited to eat dinner and been getting all my chores done before my weekend! I usually don't go out Friday nights, I think it is overrated. Everything is always busy, people getting crazy, I play it safe and stay home. ;) Last weekend I was over at my best friend's house to watch the UFC pay-per-view. We had ordered in pizza, wings and chicken fingers. Couple of desserts and I brought over a fruit platter. Usually we don't do anything "healthy" for these affairs but I really wanted to make this fruit dip I had tasted during New Years. The house I was at with my boyfriend had some great food but this amazing fruit dip was my favorite. I asked the hostess what was it because I couldn't stop dipping my strawberries into it! She said she used whipped cream cheese and marshmallow fluff. That was all. Simple! Before attempting this recipe I googled to see what I could find on this dip. Surprisingly it is a pretty popular dip and there were several variations on how to make it. I kept it simple with the cream cheese, marshmallow fluff and pure vanilla extract. Do you know about this dip? Share with me!
   
Marshmallow Fruit Dip
Ingredients
16 oz jar of marshmallow fluff
8 oz container whipped cream cheese, room temperature
1 tsp pure vanilla extract
Fresh fruit: berries, melons, apple, grapes etc.

Simply mix the cream cheese and fluff till well incorporated. I recommend using a hand mixer to make it extra smooth and fluffy. I was short on time and used a spatula to mix the ingredients together. It wasn't as smooth but still tasted good! Add the vanilla extract and mix until everything is incorporated and smooth. Place in the middle of a platter filled with delicious fruit! If you use apples make sure to squeeze lemon juice on top to prevent any browning from happening.


It was a good treat after eating a piece of pizza and a chicken finger! ;) Everyone else really liked it. I may of been heavy handed on the lemon juice, so try to just drizzle a little and not the whole half of a lemon, like I did. ;) Definitely a dip I will always keep in the back of my mind because it makes fruit a little more interesting and is a yummy treat. Umm hello marshmallow fluff!!! My pie post will be up on Sunday and will be a dooozy! Just thought I give you a small warning. ;) Always, Fallon

Bunko Recap!

Monday night my mom had her annual bunko for the month of December. She always picks December because she has so much fun doing it. The past few years I've helped her with the food and this year I decided to do EVERYTHING on my own. We usually buy items pre-made to make it easier and then add fresh along, like a pre-made dessert from somewhere. Not this year though. I planned out everything and it was going to be all made at home! I had to cook for a large crowd 12 ladies including myself because I wasn't going to cook all the food and not have some! LOL.

The end result was a HUGE success. The ladies loved their meal and dessert. We had fun when it came time to do the present exchange, and were giggly from the lovely drinks we've all been drinking down, like red wine or my new favorite, prosecco and pomegranate juice. They were also using Chambord in their prosecco which is really delicious as well! My goal for the bunko menu was to keep it Italian, simple, healthy, delicious, and no meat. I don't think anyone notice that it was all vegetarian! One lady is allergic to chocolate and another is allergic to pecans. So I made sure none of those items were included in this menu because I wanted everyone to be able to enjoy everything.  

Appetizers:

Cream Cheese with Fischer and Wieser Roasted Raspberry Chipotle sauce, pita chips on the side.

This plate was CLEAN at the end of the night. This is always a huge hit at parties with everyone. The creamy cheese and the sweet, spicy kick from the sauce is so good! I like this with goat cheese too ;)

 

Mrs. May's Naturals Ultimate Crunch

These were all gone, they are so good! I get a huge bag at Costco for a good deal.

 

Meal:  

Caesar Salad (which I've made before and shared on the blog.)


Baked Ziti ( I adapted my recipe from Giada De Laurentiis.)

• I used Barilla Plus pasta. You can't tell the difference and you get the health benefits of Omega 3's and extra fiber.
• I didn't make meatballs and I added fresh basil to my sauce.

This was such a hit! I didn't make ziti in a while, so I wanted something to follow. My dad gave me some good tips, and now I'll be able to make this my way next time. I'm thinking for my boyfriend and I'll add meatballs to it for him! 

Ciabatta Garlic bread (This came from Trader Joe's, heated up in the oven, crunchy outside, soft middle with chunks of roasted garlic!)

My plate, but I went back for seconds on bread, pasta and salad! The bread was my favorite, I took a roasted tomato and smeared it on top of it when I ate it.

 

Roasted Vegetables ( I made a variation of this during the summer.) Yellow squash, zucchini, broccoli, mini tomatoes, sweet onion, garlic, shallots, salt, pepper, Italian seasoning and EVOO.
  Dessert:

Butterscotch Apple Cake (made this for Thanksgiving.) Vanilla ice cream and butterscotch sauce, no pecans.
 

I'm eating my cake and forgot to take a picture!! So here it is almost done =P

  This was what was left of the cake, and my dad came home and FINISHED the rest. Wish I had some leftover dessert for the next day!

 

It was a very successful evening. I had so many compliments on the meal I provided. I even had to give away copies of the dessert! They loved it a lot. I tried to get a mother/daughter photo but we never got one! Oh well. The food is always the most important part right ;) So this week I'm going to finally start Christmas baking! I can't wait, I'm really in the mood for my peppermint bark and fudge!

So stay tune!

Good night,
Fallon