3 Easy, Flexible Non-Recipes
Cooking at home can benefit your mind, your body, and your wallet. Get in the kitchen with these simple, healthful, adaptable recipes.
Few foods are as simple and versatile as hummus. Learn the basic formula, then experiment with your favorite flavors. In a time crunch? Use canned beans and go straight to the blender in Step 3.
- Soak 1 lb. of dried chickpeas overnight in unsalted water.
- Drain well, re-cover with cold water, and bring to a boil. Cook, uncovered, for about 30 minutes or until tender.
- Drain well and add to blender or food processor. Blend.
- Add 1 C tahini (sesame paste), the juice of a lemon, and a clove of garlic. Blend.
- With blender running, drizzle in cold water until hummus reaches desired consistency. Taste and season with salt and pepper.
Hummus will keep, tightly covered, in the refrigerator for up to a week. For variations, try adding jarred roasted red peppers, fresh herbs, or dried chili peppers. No chickpeas? No tahini? Try cannellini beans with olive oil and rosemary, or black beans with avocado and cilantro (substitute lime juice for the lemon).
Use the hummus as a dip, sandwich spread, wrap filling, or even a salad dressing base.
These are nourishing and satisfying—and a great way to use up leftover bits.
- In a large salad or pasta bowl, combine the following elements:
- ½ C cooked grain (quinoa, farro, steelcut oats, rice)
- ½ C steamed or roasted potatoes, or ½ C small cooked pasta shapes
- 2 C prepared, bite-sized veggies (a combination of roasted, raw, and steamed veggies works great here)
- Small handful of fresh herbs or 1 C chopped salad greens
- Sprinkling of nuts, seeds, crumbled tortilla chips, or diced apples
- Drizzle over a favorite dressing, salsa, or hummus thinned with water.
Comfort food! Great filling ideas include roasted vegetables, sliced tofu, shredded pork or rotisserie chicken, ground beef or turkey, slightly mashed beans, or steamed shrimp.
- For the sauce: Melt 3oz cream cheese and 1 small jar of salsa (use the microwave or stove). Taste and season (try salt, pepper, cumin, and cayenne pepper).
- For the filling: Mix together choice of filling with 1 C shredded cheese and ½ C sauce.
- Spoon a bit of sauce into bottom of a 13” x 9” lasagna pan. Warm 12 soft 6” corn or flour tortillas. Spoon ¼ C filling into each tortilla and roll up, placing each (seam-side down) in pan. Be sure they are very close together. Pour remaining sauce on top of enchiladas, sprinkle with ¾ C of shredded cheese, and bake at 375 F for 20 minutes, until bubbly.
- Optional: Serve with sour cream, cilantro, and thinly sliced white onion.