The Greatest Hummus I Have Ever Made (so far)

Chickpeas
(2 cans)
Tahini
(about 1/2 cup)
Lemon Juice
(about 1/3 cup)
Sriracha
(to taste)
Roasted Garlic
(to taste)
Roasted Red Pepper
(I used a 7 oz. jar)

I got a food processor for my birthday, it is truly a gift that keeps on giving. Hummus is so much cheaper (and more fun) to make than to buy. This recipe makes a ton!

Sand Dessert

I made this dessert to bring to a Fourth of July cookout. The bowl was licked clean! I used a traditional "dirt" recipe but subbed the crushed Oreos for crushed graham crackers and vanilla wafers. I originally got this idea from the cooking class Zack and I used to teach with kindergarten through thrid grade students. To make it a little leaner I used Cool Whip Lite, light cream cheese, and skim milk when making the pudding. You could also substitute sugar free vanilla pudding mixture, but I feel that it tastes too "diety". This is a great creative dessert to bring when you are low on cash. I obtained all of the ingredients at Marc's (decorations excluded) for under $10. In retrospect some strawberries would have tasted awesome in there but I am unsure of what sea creature they would represent? Another idea is to serve the dessert in a new beach pail and scoop it with a shovel! Happy summer!

Lemongrass Stir Fry

I got this idea from a Jillian Michael's cookbook. Veggies are incredibly cheap at the West Side Market. This recipe called for coconut milk. I used the light version, definitely not as flavorful but saves on the calories. The other ingredient that made this recipe unique was lemongrass. I went to an Asian market on the corner of my street and luckily they had some. It tastes great but is very difficult to cut. I sliced my finger right open when I made this dish a week ago and it still has not healed! I served the stir fry over quinoa but rice or noodles would work great as well!

Mini Peanut Butter Cup Sandies

Now for a pretty good, cheap, but not so healthy recipe! I have had the itch to bake for the last few weeks, Father's Day finally gave me a good excuse to hop to it! Here is a link to the recipe I followed...

Reese's Sandies
http://www.hersheys.com/recipes/recipes/detail.asp?id=3277&page=1&per=25&keyword=peanut%20butter%20cups&omnituresearch=true&rectypecat=

I made a few modifications. Most importantly, I used itty bitty mini peanut butter cups instead of crushing larger ones. These can be found at Trader Joe's.


Also, I used organic peanut butter. I have been into the Giant Eagle's Nature's Bin brand (crunchy) . Good consistency and flavor, no oily mess! In retrospect, I feel like good ole' Jif would have worked better for this recipe however.

I wasn't incredibly happy with the way the cookies turned out. I think it is because I am not crazy about the texture/ consistency of "peanut butter cookies". I think Grandma said it best when she told me "Once you add peanut butter, it becomes a peanut butter cookie". Matt seemed to be pretty into them, so I decided to post the recipe!

Rochelle's "Better Than Tommy's" Tempeh Salad

I first made this dish a few years ago after eating a tempeh salad sandwich at Tommy's on Conventry. The salad was very watery and contained celery (gag). I went on a quest to perfect the recipe at home! All measurements are approximate.

16 oz. tempeh (2 packages)
1 cup diced red pepper
1 cup diced green pepper
1/2 cup low fat mayo (or vegan mayo...I use as little as possible)
1/2 cup pickle relish (I use more)
1/2 cup finely chopped red onion
1/4 cup raw sunflower seeds
1/4 cup chopped scallions
2 tablespoons lemon juice
2 tablespoons dry dill (I pile this in too)
1 tablespoon garlic
1 tablespoon cumin

1. Break the tempeh into chunks and steam for 15 minutes.
2. Add all the other ingredients into a large bowl while tempeh cools.
3. Once the tempeh is cool mix in along with mayo.
4. Chill in the fridge for about an hour.
5. I suggest serving on a pita or a sandwich thin. Sprouts or spinach add a great finishing touch!

*recipe adapted from
http://www.recipezaar.com/recipe/Vegan-Tempeh-Salad-115557

How I Spent My Summer Vacation

It is officially summer vacation and I have some free time (to explore the culinary arts as well as to blog) and a brand new digital camera! Always on a budget and a healthy diet, I often find myself in a food rut, scrounging for new ideas. Much to the surprise of close family and friends, over the last few years I have really started to enjoy cooking. One could say that I was quite a late bloomer. I am very dissatisfied with the size and features of my kitchen, but I do what I can. I often dream of having a wedding shower just so I can acquire some newfangled cooking/ baking accessories. This blog will be dedicated to recipes, photos, and tales of dining adventures. The content will primarily focus on healthy foods and simple recipes that won't break the bank. I encourage you to follow as well as contribute. Happy eating!