Appetizers

Edamame Hummus

I haven’t been very good at going to the gym lately which is making feel pretty bad about myself but I have been doing some workouts at home that are leaving my body SORE. But as we all know, it’s a good sore. Why is it so hard to stay motivated? I was doing great at being in a routine and eating so well but then a work trip and a few frozen pizzas sent me spinning out of control. Well, here we go again, me being a broken record, concentrating on eating well. I have a lot of traveling coming up over the next month so now is the time for me to get it together. I’ll need as much willpower as I can get when faced not having my own kitchen. Until I head out, I’m doing some healthy snacking with this Edamame Hummus.

Thawed frozen edamame is whirled in a food processor with garlic, olive oil, lemon, and tahini until smooth and thick. If you like edamame and you like regular hummus, you’ll like this version. The result is a fresh and vibrant hummus that is perfect with fresh veggies or chips. I really loved this. I used a fraction of the oil that the recipe called for (only 2 tablespoons) so use your judgment on how much you want to use. Making this edamame takes two seconds so if you think you have that kind of time, give this a try. Especially if you love hummus.

IMG_3587

Add garlic, edamame, extra virgin olive oil, 1/4 cup water, lemon juice and tahini into the bowl of a food processor; puree. Season generously with salt.

IMG_3584

IMG_3585

Serve with chips or veggies.

IMG_3586

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Corn-and-Black Bean Salsa

Got a last minute invite to watch the Superbowl somewhere and don’t want to show up empty handed? Well, I’ve got a really quick, hearty and tasty salsa that can be made in a few minutes with only a few ingredients. If you are someone like me who generally has canned food stocked away, this Corn-and-Black Bean Salsa will be a lifesaver when you need a quick dish or have a last minute guest to feed.

Canned corn and black beans are mixed with canned tomatoes (flavored with lime and cilantro), scallions, cumin, olive oil, and lime juice. This chunky salsa is fantastic with chips as a snack or as an addition to some chicken or in a healthy salad. And because everything goes in one bowl and can be made quickly, there is little time needed to throw this together and very little clean up. Sure, everyone can go to the store and buy some tomato-based salsa (“from New York City?!”) but you know this salsa is so much better.

IMG_3181

Combine all ingredients in a bowl.

IMG_3166

IMG_3167

Cover and chill.

IMG_3183

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

IMG_2972

In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

IMG_2968

Toss sauce with cooked wings and sesame seeds.

IMG_2971

IMG_2973

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

%d bloggers like this: