Thursday, February 11, 2010

Kitchen Thursday

It was an accident...not planned at all...but I've spent the day in the kitchen which is quite okay. We opted for a home day today as certain little boys haven't napped since Monday and that's just not allowed! Up at 5am for the day and no nap? Yikes. Yes that means an early bedtime, as in 6pm, but it's still not worth it to miss a nap. So, here I am creating in the kitchen and enforcing naps. I'm ready for one myself!

So, today's recipes included:

Creamy Rice Cereal - delicious! Bup & I love it. W not so much because he won't even try it! FH will be pleased as he's a rice lover.

Humus Tahini - I'm in love with humus lately. On a wrap, with craisins and a handful of mixed greens. Mmmmm. It's expensive though due to the amount I use so why not make it? Super cheap! Super yum! I didn't have tahini so threw in a few cashews as a replacement, which was a tasty alternative.

Spicy Roasted Chickpeas - a great snack to keep in the fridge. Satisfies the crunch and salt without resorting to chips. Bup loves them too!

Hamburger Soup - a tried and true crockpot standby for tonight's dinner. Hearty, easy, healthy, gluten free.

Tonight I'm determined to bake some sort of yummy valentine treat. Hopefully the garbage can doesn't receive all the treats.

The idea of batch cooking is floating through my mind again. It's wonderful to have a freezer full of goodies that are ready to be heated, no prep required. At this point it is an definite plans...cause that takes effort and planning and not flying by the seat of my pants.

What's in your kitchen today?


Creamy Rice Cereal

4 cups cooked rice

1 cup coconut milk

1 banana

½ tsp coconut extract

crushed pineapple and raisins

Blend together the coconut or soy milk, banana, juice, and coconut extract.

Place rice in a casserole dish that has been lgihtly coated with oil and fold in the crushed pineapple and raisins. Stir in the blended and juice.

Bake at 350 about 20 min until hot enough to serve or about 8 min in the microwave.

Humus Tahini

2 cups cooked garbanzos or 15 oz can

2 Tbsp lemon juice

2 Tbsp sesame tahini

1 clove garlic or ½ tsp garlic powder

salt to taste

½ tsp cumin

½ – 1 cup water

6-8 sprigs fresh cilantro

Blend all together, except cilantro, adding water in the amount needed to the thickness desired. Blend until smooth, about 1 minute. Add cilantro leaves and blend briefly – just enough to chop.

Spicy Roasted Chickpeas

2 cups chickpeas, rinsed, drained

1 Tbsp lemon juice

2 Tbsp olive oil

1 ½ tsp cumin

½ tsp coriander

¼ tsp cinnamon

1 tsp agave nectar

Mix all in a bowl. Bake in 425 oven for 20-25 min until brown & roasted. Turn once half way through.

Keep in fridge for up to 4 days.

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