Vegetable and Potato Empanadas | Campbell's Labels for Education #Labels4Edu #cbias

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

For months my family was living and eating on the fly. As we packed up our California home, there was little time to experiment with new recipes - much less cook old ones - but now that we are settled into our new home, everyone is practically begging for something new and exciting for breakfast, lunch, snacks...and especially dinner! Well it was a necessity to come up with some new creations that would satisfy my hungry kids hunger and taste buds!

CONTINUE READING

Spicy Carrot Hummus (recipe)

I seriously love hummus.

I have long made my own hummus 

I can control the balance of flavors to my liking

(although I do head to Trader Joe's to grab their hummus in a pinch!).

Recently I have decided to play with flavors even more,

and my first creations is...

Spicy Carrot Hummus

Many, many months ago I saw a recipe for Spiced Carrot Hummus with Garlic Oil on Daily Bites Blog. I printed it out, made it, and fell in love. I have made it many many times since then to rave reviews. Trust me..it is good. But I wanted me own variation, my own twist..

so here it is...

INGREDIENTS
1 pound carrots
1 can chickpeas, drained and rinsed
3 Tablespoons Tahini
3 Tablespoons Olive Oil
2 Tablespoon Fresh Lemon Juice
3-4 cloves of garlic, minced (you can always add more if you like garlic!)

2 teaspoon chili powder

1 teaspoon dry ground mustard seed

1 teaspoon ground cumin

1/2 teaspoon red cayenne pepper

Special Equipment: 

Food processor or good (high horsepower) blender

 MAKE IT

• Steam the carrot for 20-25 minutes. They need to be steamed past fork tender to blend easier. I left the peels on and just chopped the top of the carrot off. You can peel them if you would like.
• Drain and rinse the chickpeas.
• Place the chickpeas, tahini, lemon juice, olive oil, garlic, chili powder, dry mustard, cayenne pepper, and cumin in the food processor/blender and blend until thoroughly combined and smooth.
• When carrots are done cooking, add them to the mixture in the food processor/blender
• NOTE/TIP: Reserve some of the cooking liquid in case the mixture gets too thick and some liquid needs to be added to the mixture. You can also use small amounts of olive oil as well.
• NOTE: If you want it spicier, you can adjust the spices to your liking. Also...be sure to head to Daily Bites - hers has curry in it for a different flavor profile

This is amazing served with so many different things.

I often served mine with pita chips or lentil chips,

but for a lo-cal options try celery or red pepper.

This post is written and created at 504 Main by Holly Lefevre

CONTINUE READING

Vegetarian Chili Keeps the Tummy Warm and Happy

We have a Halloween tradition here.
It involves friends and chili!
We all gather at my house eat chili and cornbread (of course)
and then head out to trick or treat! 
I have posted this recipe before, but I love it and it is chili season,
so you get it again!

CONTINUE READING

Dessert in a Snap! And You Can Eat It For Breakfast Too!

Dessert is a hot topic in my house.

The kids are always asking about dessert.

I strive to find healthy and fun solutions.

Most recently we added a Yonanas to our collection of kitchen appliances and love it (blog post coming very soon) but I have a few other tricks up my sleeve. Once is a tasty little berry concoction I call cobbler...because, well, I don't have a   better idea of what to call it...and it seems to be the easiest way to describe it.

This is a variation of a dessert I loved from my MacDougall Cookbook.

I have simplified it even more and the kids LOVE it. They consider it a treat (and so do I) and it is simple, healthy, and you can eat the leftovers for breakfast!

INGREDIENTS

• 2 bags of frozen berries, preferably organic. I use one bag of mixed berries and one of raspberries...but adding a bag of cherries is also yummy!
• 1 1/2 cups Old Fashioned Oats
• 1/4 cup +/- Pure Maple Syrup (you can adjust a with a bit less or more if you need too)
• 1 tsp. vanilla extract
• 1-2 tsp. ground cinnamon
• 1 Pie pan (I use a 9" Pyrex glass pie pan). You can use other size pans.

COOK IT!

• Preheat oven to 375 F
• Open and pour both bags of berries into pie pan

• Place in heated oven and bake for approximately 20 minutes
• Mix oatmeal, maple syrup, vanilla, and cinnamon in a bowl. The oatmeal should basically be coated with the maple syrup.

• When berries are done baking, remove from oven and spoon oatmeal mixture all over the berries.

• Return to oven, bake for another 15 minutes.
• Let cool and enjoy!

NOTES:

• You can use other size pans - you may need one more bag of berries and additional topping mixture for desired result.
• Mixing the berries up are fun- cherries and berries, raspberries and mixed berries are all yummy!
• The best price on organic frozen berries seems to consistently be Whole Foods (yes, believe it or not!)

Pretty simple, eh? And YUMMY!

And since there is no added sugar and the ingredients

are healthy if there is any left,

the kiddos get a scoop in the morning too!

Do you have a yummy, healthy dessert?

Or What's your favorite dessert?

 

CONTINUE READING