Chicken Burrito Bowls

I used to be able to go to Chipotle and order a Chicken Burrito Bowl with lots of cheese and sour cream and a tortilla on the side without even thinking about how many calories I was consuming in one sitting. When I was in college I used to drive almost an hour each way just to eat a Chipotle burrito. It was delicious and I often get cravings for Chipotle. Sometimes I indulge and go have a burrito or a burrito bowl, but I can't always justify the calories that come with one of those things. A burrito from Chipotle can have upwards of 1200 calories depending on what you put on it. 

 

You can't really make a burrito like Chipotle, there's just nothing like it, but this is a great, healthy alternative that definitely satisfies those cravings. In my opinion its the chicken that makes or break it. I like it when its spicy, has a nice crust on the outside, and has some little burnt parts. The best way to get a nice crust with some little burnt bits is to cook it on a hot grill, but you can get almost the same effect if you use a hot cast iron pan.

 

I like to load mine up with lots of toppings. Sour cream and cheese are a must have for me. Recently instead of using sour cream I have started using Greek yogurt. It is just as creamy and tangy as sour cream but it is so much better for you!

Chicken Burrito Bowl
Serves about 4
Total time: 35 minutes

For the chicken:
6 chicken breast halves
2 tbsp. olive oil
2 tsps. cumin
2 tsps. oregano
1 tsps. chili powder
1 tsps. garlic powder
1/2 tsps. salt
1/2 tsps. black pepper

In a medium bowl mix 1 tbsp. olive oil with all of the spices. Add the chicken and mix up until all of the chicken is coated in the spice mixture. Let it sit for at least 10 minutes to so it absorbs all of the flavors. If you are using a grill, get the grill really hot by pre-heating it on high for about 10 minutes then turn the heat down to medium. Oil the grill with the remaining olive oil and then put the chicken breasts on. Flip after 4-5 minutes - there should be nice grill marks. Cook another 4-5 minutes on the other side until the chicken is cooked through. If you are using a pan, heat 1 tbsp. oil in a cast iron skillet over medium high heat. Once the pan is hot, add the chicken. Cook for 4-5 minutes, until there is a nice crust on the first side. Flip and cook for another 4-5 minutes until the chicken is cooked through. Let is rest for about 10 minutes then chop it up into bite sized pieces.

For the Burrito Bowls:
3 cups cooked brown rice
3 cups black beans
Chicken from above
Toppings: Guacamole, Salsa, Cheese - cheddar is a great option but if you can find it, queso fresco is a great cheese (it's kind of like the Mexican feta), onions, jalapenos, corn, Greek yogurt (as a great sub for sour cream) and any other toppings you want!

In a bowl place 1/2 cup cooked rice, 1/2 cup black beans, 1 chicken breast half and any toppings you want!

Kale Chips

The other day I bought several bunches of Dinosaur Kale at whole foods. The dark green, flat leaves looked perfect to make some kale chips. I had made kale chips before and I knew it was super easy so I decided to try a couple different things this time. I got a dehydrator for Christmas and had yet to use it, so I thought this was the perfect opportunity. I split the kale into two bunches - one to roast in the oven and one to put in the dehydrator.

 

 

 

I also wanted to see if it made a difference if I salted the kale before I cooked it or if it would taste just as good if I salted it afterwards. So I salted half of each bunch before I started cooking it and left the other half unsalted.

Another thing to keep in mind is to make sure you cut the thick rib out of the center of the kale leaf before you cook them. If you don't, the leafy part of the kale will get crispy but the rib will get chewy and make the chip less than delicious. Also, make sure the leaves are very dry. It's important to wash the kale but make sure to dry it well afterwards.

It doesn't take much olive oil to get the chips crispy. For all of my kale, I used about 3 tablespoons. I put it in a bowl and kind of massaged it into the kale for a few minutes. This is the point when I added the salt to the batches I wanted to pre-salt.

The results were interesting. The oven chips were nice and crispy and the pre-salted chips were definitely better than the chips salted after baking. It seemed to make the salt stick better when I pre salted it which I liked a lot. The dehydrated chips took a long time. I was skeptical that they were going to turn out at all. They were ok, but still kind of chewy. The oven baked chips were definitely superior - delicious and healthy!

Kale Chips
Total Time: 25 minutes

1-2 bunches of Dinosaur Kale
2-3 tbsps. of olive oil
1/2 tsp. kosher salt

Pre-heat the oven to 350 degrees. Wash and dry the kale. Remove the think rib from the center of each of the leaves. Cut the leaves into half or thirds to make a nice chip sized piece of kale. Put the kale into a large bowl and top with the olive oil and salt. I had about 8 cups of kale and I used 3 tbsps. of olive oil - you really don't need that much. Toss the kale, olive oil, and salt together so that each leaf is coated. Place the leaves on a tinfoil lined cookie sheet. They can be touching but they shouldn't be overlapping a lot. Bake for 20-25 minutes until they are nice and crispy. They can be eaten right away or kept in a plastic bag for a few days.

Pan Fried Cod

It was a big weekend in our household this past weekend. We got a puppy! This is Lambeau (yes, named for Lambeau Field!). He is 11 weeks old and we adopted him from Shenandoah Valley Dog Rescue.

 We are not quite sure what breed he is, but he looks like a mix between a golden retriever and some sort of shepherd. All he really does is sleep, but he is too cute.

In food news, I have decided that I am going to eat more seafood. I enjoy sushi but other than that I don't eat a lot of seafood and I don't always enjoy it. However, fish is full of omega-3s and other nutrients that you can't get from a lot of other sources. My fiancé is not a big seafood lover (or eater) so I didn't want to just jump in and eat a tuna steak. I decided to start with a white, flaky fish that isn't super "fishy." We tried Tilapia one night and, since it went over well, the next week decided to try some Atlantic Cod.

The cod was much different than the tilapia - delicious and still not super fishy. I've read that Atlantic Cod is a great fish to eat. There is a lot of it in the ocean so it is not usually farmed, it has lower levels of mercury, moderate levels of Omega-3s, and my fiance said it was a make-again meal!

Pan Fried Cod
Time: 10 minutes

4 cod filets
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic
1/2 tsp paprika
dash of cayenne pepper
4 lemon wedges

Heat 1 tablespoon olive oil in a non-stick pan over medium high heat. Mix the flour and spices together on a plate. Coat the cod filets with the flour mixture. Once the oil is hot, add the cod filets. Cook for 3-4 minutes on each side until the fish is flaky. Squeeze one lemon wedge over each filet and serve immediately.

Red Lentil Curry

Fit Girl Fare got a nice shout out on The Great Country Farms Newsletter earlier this week. The newsletter mentioned the Brussels Sprouts recipe from a few days ago! For those of you that don't know, Great Country Farms is a working farm about an hour outside of DC in Bluemont, VA. They have a great CSA program and I encourage you all to check them out!

Last week was the fourth Meatless Monday in our household. If I were cooking for just me, I would eat lentils and brown rice every Monday. I'm pretty sure if I cooked like that for all vegetarian meals, my fiancé would order Chinese food instead. However, this past week, I really wanted lentils. So I decided to make an Indian style curry with lentils, sweet potatoes, and coconut milk.

I don't have a lot of experience with Indian food. It uses some of the same ingredients as other Asian food but it is also very different. I read an article in the Washington Post not too long ago that claimed that the reason Indian food is so different from most other cuisines is because in a single dish you can have a lot of different spices that don't traditionally complement each other. According to the article, when different spices are combined like this, it creates a unique experience for your taste buds.

This curry was delicious. When he first smelled the food cooking, my fiance was convinced that the meal needed chicken. By the time he was finished with his first serving (yes, he went back for seconds!) he was convinced this was a make again meal even without the chicken.

Red Lentil Curry
Serves about 4
Prep: 10 minutes
Total Time: 40 minutes

1 tbsp. coconut oil
1 onion, finely
3 cloves garlic, minced
2 tbsp. curry powder
2 tsps. cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1/4 tsp. cinnamon
1 cup lentils (I used red lentils, you can probably use any kind you want)
1 large sweet potato, chopped into bite sized pieces
2 cups vegetable broth
1/2 cup light coconut milk
1 cup frozen peas
Brown rice and Greek yogurt for serving

In a heavy bottomed pan or dutch oven, heat the coconut oil over medium heat. Once it is hot, add the onion. Saute for about 10 minutes until the onions are translucent. Add the garlic and all of the spices. Let it cook for 2-3 minutes - until the spices are aromatic. Add the lentils and the broth. Turn the heat down to low and let it simmer for about 20-25 minutes, stirring occasionally. At this point the lentils should be tender. Add the peas and the coconut milk and cook for another 5 minutes until the peas are cooked through. Serve over brown rice and top with Greek yogurt.

Crispy Brussels Sprouts

When I make Brussels sprouts at home, the best parts are the leaves that fall off during cooking and get super crispy in the oven. There is a restaurant nearby that serves brussels sprout chips. They peel off the leaves and then deep fry them. They are so delicious.

I decided I was going to see if I could get the same crispiness that the deep frying creates by just roasting the individual leaves. I thought that peeling the sprouts would be super time consuming and tedious. However, I was pleasantly surprised when I peeled the whole pound in about 45 minutes with little trouble.

I found it worked best when I cored the sprout. I used a small knife to completely remove the core and the leaves peeled off pretty easily.

Though they did not turn out as crispy as the deep fried chips, these were just as delicious!

 Crispy Brussels Sprouts

1 pound Brussels sprouts
1-2 tbsp. olive oil
4 slices bacon, cooked and crumbled up
1/4 cup Parmesan cheese
Salt & Pepper to taste

Wash and dry the Brussels sprouts. Pre-heat the oven to 400 degrees. Then prep the sprouts. You can either halve the sprouts or do like I did and peel off the individual leaves. It's delicious both ways! Put the Brussels sprouts in a bag with the oil and salt and pepper and mix it up until all the sprouts are well coated with oil. Line a baking sheet with tin foil and pour the Brussels sprouts on to it. Pop the sprouts into the oven for about 20-25 minutes. They should be brown and crispy when they are done. Top with the parmesan cheese and bacon.

Quick Vinaigrette

One thing everyone needs is a quick and easy homemade salad dressing recipe. Most store-bought dressings contain a lot of excess fats and sugar. There are also added preservatives to prolong the shelf life. Generally people think that salads are healthy. The truth is that if you lather your salad with store bought dressing it becomes less healthy. Then when you add in croutons and cheese the salad is basically as healthy as a cheeseburger. If I'm going to eat something that is the equivalent to a cheeseburger, I'd like to just eat a cheeseburger!

My grandmother makes the best salad dressing. Even if I use the same ingredients, I can never get my dressing to taste like hers. After many failed attempts of trying to perfect her recipe, I decided I needed to have a go-to recipe of my own. This is a light and easy vinaigrette that goes on almost any kind of salad. It keeps in the fridge for about a week but since it's so fast and most of the ingredients are things you will have on hand, I think it's easier to just throw it together as needed.

Quick Vinaigrette Recipe
Total Time: 5 minutes

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon spicy mustard or dijon
1 teaspoon oregano
Salt & Pepper to taste

Whisk all the ingredients together well. Store in an air tight container in the refrigerator for up to 1 week.

Note: This recipe is enough dressing for a salad of about 2 hearts of romaine. Luckily, the recipe is easily scaled up!

Bacon & Egg Spaghetti

Today was one of those days where I was hungry all day. I felt like I ate constantly throughout the day and yet still came home from work famished. When I get hungry like that it seems like I want to eat everything and yet, at the same time, I can't decide what to eat. It is a struggle. Usually when this happens I force my fiance to order take out or insist that we go out to dinner. Tonight, however, I did not feel like doing either of those things. I wanted something delicious and quick.

Bacon & Egg Spaghetti was one of my favorite things growing up. I will never forget one day when I was probably 6 and I had my best friend over for a sleepover. I told her we were having Bacon & Egg Spaghetti for dinner she looked at me like I was an alien. I mean bacon & eggs with spaghetti? It does sound pretty weird.

For a long time I thought that this meal was pretty much a lazy person's pasta carbonara. While it may be similar, they are definitely not the same. One thing I like about Bacon & Egg Spaghetti compared to pasta carbonara is that this recipe is much lighter. I am all about volume when it comes to food. I like things that I can eat a lot of without feeling guilty. With this recipe, I can eat 2 big servings without feeling like I have to exercise for an hour to make up for it.

Bacon & Egg Spaghetti
Time: 25 minutes


5 slices of bacon
1 pound of pasta (You can use any kind of pasta you would like. I generally make spaghetti or linguine but I have made it with penne, elbows, and bowties and it is equally delicious)
1 cup frozen peas
3 eggs, whipped
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese, plus more for topping
1 tbsp fresh parsley, minced

Cut the bacon into small strips and cook until crispy. Remove the bacon from the pan and place on a paper towel lined plate to get rid of the excess fat.

Cook the pasta according to the directions on the box. During the last 1-2 minutes of cooking time, add the frozen peas. Before you drain the pasta, make sure to reserve 1 cup of the cooking liquid.

While the pasta is cooking, beat the eggs with the salt and pepper. Once the pasta is cooked, drain and then put it back into the pot. Add the eggs and the cheese to the pasta and mix well. You will notice that the egg starts to cook almost right away. Add about 1/2 a cup of the reserved pasta water and stir. Put the lid back on the pot and let it sit for about 10 minutes so that the egg can cook fully.

At this point you can add the rest of the reserved pasta water if it needs it. It should be creamy, but not watery. Add the bacon and the parsley and mix it up. Serve with some more Parmesan cheese on top if desired. Enjoy!

Falafel

I really enjoy Middle Eastern foods. The combination of spices that they use is probably my favorite. Last year, I went on a kick where all I was ever hungry for was Middle Eastern food. When we lived in Arlington, we had access to several delicious kabob houses and ordered take out way too often. Since moving to Reston, the kabob take out choices are slim. Luckily, I have learned how to make most of my favorite dishes! In keeping with my new rule to eat vegetarian once a week, this week I made Falafel.  Made with just chickpeas, this recipe is not only vegetarian, it's also vegan and gluten free. However, the best way to eat falafel is in a pita, lathered with tatziki sauce - no longer vegan or gluten free. Still a healthy, vegetarian meal though!

I read a lot of recipes for falafel and some called for flour, some called for an egg, some called for both. It seemed to be the consensus that in order to make a good falafel you needed to start with dried beans that you soak for at least 8 hours or overnight.

When I've had falafel at a restaurant it is usually a small ball that has been fried. For these, I decided that a thicker patty would be much more conducive to putting in a pita. I also skipped the frying and baked my falafel patties instead. I didn't feel that I was missing out on much by baking instead of frying - other than the mess in my kitchen.

Falafel
Prep time: 8hrs, 10 minutes (includes 8 hour soak time for the beans)
Cook time: 15-20 minutes
Makes about 8 medium patties

1lb dried chickpeas, soaked for at least 8 hours or overnight
1 onion, chopped
2 tbsp fresh cilantro
2 tbsp fresh parsley
1 tsp salt
1 tsp pepper
2 tsp cumin
4 garlic cloves, minced
2 tsp oregano
1/4 tsp cayenne pepper
1 tsp olive oil

Pre-heat oven to 400 degrees. Put all of the ingredients into a blender or a food processor. Blend until it is all pureed, making sure there are no large chunks of beans remaining. Line a baking sheet with tin foil and rub with olive oil. Form the puree into medium sized patties and place on the baking sheet. Bake for 15-20 minutes, flipping the patties about half way through (they should get a little bit brown on the top).

Pita Bread

I don't buy a lot of bread anymore. Once in a while if I haven't had time to make bread and we're eating a meal that requires a good, crusty bread, I will buy a loaf. But I find that we generally don't eat it fast enough and then it goes bad. I also usually feel better about eating bread when I know it's homemade. Homemade pita bread has become somewhat of a staple in our house. I probably make some at least every couple of weeks. It is good for dipping, it is great for sandwiches, and it can even be turned into a delicious "chip." It is also surprisingly easy to make. Once you make it at home, you will never buy pita at the store again.

The pocket on this batch was perfect. They don't always turn out so perfectly. Sometimes they don't split at all. When that happens I just use it like a wrap - it's still delicious! A couple of weeks ago I made some pita and turkey burgers and used the pita instead of a bun - SO TASTY.

The best pita is right after it comes out of the oven. I don't even need to eat anything with it to enjoy it. Once you bake the pitas they will keep for a few days (and make a great vehicle for chicken salad!) but after it rises the dough can be kept in the fridge for 2-3 days and pulled out and baked when needed. Don't get discouraged if your pitas don't puff up the way mine did below. Even if they don't, you might still get a pocket.

Pita Bread
Prep time: 15 minutes
Total time: 2.5 hours, includes rising and cooking time

2 tsp yeast
1 cup warm water (about 105 degrees)
3 cups flour
1 tbsp olive oil
1 tsp salt

Mix the yeast and the water in a large mixing bowl. Let it sit for 5-10 minutes until has started to foam. Add the oil and salt then gradually mix in the flour. If you are using an electric stand mixer, use the dough hook and set the speed to low. Mix for about 10 minutes until the dough has come together to form a ball. If you don't have an electric stand mixer, stir until combine then turn out onto a large, floured surface. Knead until the dough comes together and is soft but still slightly sticky. Place the dough into a bowl that has been lightly oiled and set in a warm place to rise for at least 1 hour. it should double in size. At this point you can put it in the fridge or continue to make the pitas.

Preheat the oven to 450 degrees. If you have a pizza stone put it in the oven to preheat as well. If you don't have a pizza stone, you can use a regular baking sheet.

Place the dough on a floured surface and divide it into 8 equal pieces. Roll out the pieces into circles that are about 6 inches in diameter. Bake the pitas for 3-4 minutes. There is no need to flip the pitas partway through the baking and they shouldn't really get brown. I find that I can bake 3 pitas on my baking stone, but don't over crowd your stone - you can bake them in multiple batches. Serve immediately.

Spinach Pie

In my effort to be healthier, I decided that I was going to eat vegetarian one day a week. By default, this means that my fiance will be subjected to one meatless meal a week. In order to keep him on board with this plan, I need to be creative and cook meals where he won't even think about the fact that there is no meat (although, he told me he will just make sure he has a meaty lunch on vegetarian day). While this recipe may not win a gold star for being healthy, it's vegetarian and it's easy.

My mom used to make this meal when I was growing up so it has become somewhat of a comfort food for me. One thing that I have changed from my mom's recipe is that I like to use fresh spinach. My mom always used frozen spinach because then she would always have the ingredients on hand whenever she needed a quick, easy meal.

I also make a point to buy the part skim ricotta cheese. It cuts the calories without sacrificing any taste. I have also made this using cheeses other than Cheddar. Swiss or Gruyere is delicious and so is Feta. My personal favorite however is a combination of Sharp Cheddar and Parmesan.

Sometimes I do cheat a little bit and use a pre-made pie crust. In my opinion the Pillsbury refrigerated crust is almost as good as homemade. 

Spinach Pie
Prep time: 15 minutes
Total time: 2 hours (includes cooling time and cooking time)
Serves 4-6

1 pie crust
1 16oz package of fresh Spinach
1 small yellow onion, diced
1 clove garlic, minced
1 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
3 eggs
1 15 oz container ricotta cheese
3 tbsp flour
1 cup cheddar cheese (or a different cheese if you would prefer)

Wash the spinach and then give it a rough chop. Heat the oil over medium heat and add the onions. Saute until almost translucent. Add the fresh spinach and saute another 10 minutes until the spinach is completely cooked down. Add the garlic, salt, and pepper and cook for another 30 seconds or until the garlic is fragrant. Remove from the heat and let it cool to room temperature.

Preheat the oven to 375 degrees.

Meanwhile, combine ricotta, eggs, flour, and cheddar cheese in a medium bowl. When the spinach mixture has cool add it to the cheese and eggs. Mix until well combined. Line a pie plate with the pie crust and pour the filling into the crust. Put it into the oven and cook for 40-50 minutes until it is just starting to get brown on top. Cool on a wire rack for at least 10 minutes before serving.

Fit Girl Fizz

By now everyone has seen the article that says that drinking one glass of red wine is the equivalent to going to the gym. If only it actually worked like that! Generally, alcohol and being healthy don't mix. That's not to say a glass of wine or a cocktail a few times of week is going to derail your fitness goals - you just need to have balance! Grapefruit is the quintessential diet food. There have been studies proving that people who are trying to lose weight should eat more grapefruit. I have also read that agave is good for you. In addition to boosting your immune system and increasing your energy level, agave has been linked to weight loss. What's the next best thing to agave? Tequila! Isn't it made from the agave plant?

Tequila. Fresh squeezed grapefruit juice. Fresh squeezed lime juice, This is a healthy cocktail, right?

At first I thought I was going to need a little bit of sweetness to balance the bitterness of the grapefruit and the acid from all the citrus. Amazingly, the grapefruit I had was delicious and required nothing additional. If you do need some sweetness, I would use just a dash of Agave Syrup. A tiny little bit goes a very long way and its better than just plain old simple syrup. I chilled the glass a little bit with ice water, rubbed a lime wedge along the rim, and dusted the rim with a little bit of kosher salt. Garnished with a lime and it was perfect!

Fit Girl Fizz
Prep time: 5 minutes
Total time: 5 minutes
3 oz fresh squeezed grapefruit juice
1.5 oz silver tequila (I'm partial to Patron)
.5 oz fresh squeezed lime juice
Splash of seltzer water
Lime wedge for garnish
Kosher salt to line the rim of the glass
Ice for the shaker

Combine the grapefruit juice, lime juice, and tequila in a cocktail shaker over ice. Prepare a martini glass by rubbing a lime wedge along the rim of the glass, pour some kosher salt onto a small plate, and roll the rim of the glass in the salt to lightly dust the rim. Pour the drink into the martini glass and top off with a splash of seltzer. Garnish with a lime and enjoy!

Rustic White Bread

It was abnormally cold in NOVA last week. Schools were closed on Friday because it was too cold for kids to wait for the bus. For some reason, cold weather always gets me in the mood for a good grilled cheese. In order to make a good grilled cheese, you need good bread. The best bread is homemade bread. My mom used to make homemade sandwich bread when I was growing up. Until we were old enough to appreciate it, my siblings and I would complain because we wanted Wonder Bread just like the other kids. To make matters worse, the slices of bread were too big and my mom would have to cut our sandwiches in half and pack each half in it's own sandwich bag so it looked like we were eating two sandwiches - it was so embarrassing. But now I long for the homemade bread. The way it made her house smell, the warm slices with peanut butter when it was fresh from the oven, and the bologna and cheese sandwiches (even if it comes in 2 bags).

The recipe itself is not complicated, but there is some time involved because it has to rise twice before you can bake it. It's important to let it rise fully both times because otherwise the bread will be super dense. I've found that the best way to encourage a good rise is to preheat my oven to 350 degrees for a minute or two to get warm and then put the bowl of dough into the oven. Don't let the oven actually get all the way up to 350 before you turn it off, just turn it on for a couple of minutes then turn it off so that when you put the bread in there it is nice and warm but not hot.

The loaf is on the smaller side, but it's perfect for two people and makes for great grilled cheese!

Rustic White Bread
Time: 2 hours 20 minutes total, including 1.5 hours of rising time
1 cup warm water, about 105 degrees, not hotter than 110 degrees
2 teaspoons yeast
1 teaspoon sugar
3 cups flour
1 tablespoon melted butter
1/2 teaspoon of salt

In a large mixing bowl mix water, yeast, and sugar. Let it sit for 5-10 minutes to proof the yeast. It should be foamy on the top when it is ready to use. Add in the rest of the ingredients. If you are using an electric stand mixer, use the dough hook and set to low speed for about 10 minutes until the dough is soft but not sticky. If you don't have an electric stand mixer, mix with a wooden spoon until combined, pour out onto a floured surface and knead until the dough comes together and is soft but not sticky. Place the dough into a lightly oiled bowl, cover with a dish towel, and leave some place warm to rise for an hour. It should double in size. After it has risen, punch it down and turn it out onto a large surface. Shape into a round loaf that is smooth on the top. Let it rise again, this time for 30-45 minutes. Preheat the over to 375 degrees. If you have a pizza stone, put it in the over to preheat. If you don't have a pizza stone, you can use a regular baking sheet. Bake the bread for 35 minutes until it's starting to turn brown on the outside. Take it out of the oven and put on a wire cooling rack. Rub the top of loaf with some butter. Let it cool before slicing - if you have enough self control!

Hummus

Hummus has always been one of my favorite snacks. It's easy to eat, healthy, and goes with just about anything. You can spread it on a sandwich, use it as a dip for veggies, or eat it with pita chips or fresh pita bread. It's a great alternative to sour cream or cream cheese based dips because even if you stuff your face it won't leave you feeling guilty. Hummus also happens to be very easy to make. All you need are a few ingredients and a blender.

I always have the ingredients to make hummus on hand. Canned chickpeas, salt, pepper, half a lemon, a garlic clove or two, olive oil, and tahini. Tahini is a sesame paste that is used in Mediterranean and Middle Eastern food. You should be able to find it in your local grocery store. I bought this bottle at Harris Teeter. It's delicious in salad dressings and other dips in addition to hummus. Keep in mind that a little bit goes a long way!

After trying a lot of different hummus recipes, I discovered that if you peel the chickpeas before you blend them the hummus is much, much creamier. After you drain and rinse the chickpeas simply squeeze one in between your thumb and pointer finger and the bean will pop out of the peel. They should come out pretty easily and you will get a bowl of peeled chick peas in about 15 minutes. It's by no means necessary to peel the beans, but its quick and easy and you will be surprised by the difference in the texture.

I like to serve it with cucumbers, carrots, celery, and orange peppers. Cucumbers are by far the superior dipping veggie, but use anything you like!

Hummus Recipe
1 can chick peas, rinsed and peeled
Juice from 1/2 lemon
1/2 teaspon salt
1/4 teaspon pepper
1 clove garlic
1-2 tablespoons tahini
2 tablespoons olive oil
Sprinkle of crushed red pepper (optional)
Paprika, for serving

Add all ingredients to a blender and blend until smooth. If the hummus is too think you can add a tablespoon or two of water to thin it out. I personally like it thick, but not everyone does. Once it has reached the desired consistency, place it in a bowl for serving. Sprinkle paprika on top and serve with veggies, pita chips, or pita bread.

Turkey Meatball Soup

My belief about food is simple: Homemade is better. Usually homemade is better for you and tastes better. It is also better in that you know what is in it and you can customize it to your own tastes. When I find recipes that I like I often tailor them to meet my requirements. I usually have an idea in my mind of what I want to eat and take some time to read recipes to get an idea of the flavors and ingredients that are typical of the dish. Frequently, however, I wind up straying from the recipe or combining a few recipes and doing what works for me. This recipe is no different. One of my fiance's favorite soups is Italian Wedding soup. Until recently, my only experience with Italian Wedding Soup had been out of a can and I was not impressed. Nonetheless, about a year ago I agreed to try to make Italian Wedding Soup, knowing that regardless of the outcome it had to taste better than what I had from the can. Since then, the recipe has morphed into what I call Turkey Meatball Soup. One thing I like about this soup is that it is so versatile. No kale at the grocery store? Use spinach! Is escarole your favorite green? Go ahead, use that! You don't like beans? No need to add them. Everything can be adjusted to your liking.

 I like to use all white meat ground turkey for the meatballs. I would guess you can use ground pork or ground beef if you are inclined, but all white meat ground turkey is the healthiest option. Plus, with all of the spices and the simmering they are bound to be tasty regardless of the meat you use.

I typically make smaller meatballs, closer to 40-50, but I was pressed for time so I made larger meatballs this time. I also bake my meatballs. You can brown them in a pan if you would like. I find that I can bake all of my meatballs at once while if I try to brown them in a pan, it takes a few cycles. Also, baking means less oil and makes it healthier!

I also like to saute my onions, carrots, celery, garlic and spices before adding the broth. I like the way it makes my house smell and I think it deepens some of the flavors. This is especially true if you don't have time to simmer the soup for a long time. The veggies will still be soft and flavorful with shorter cooking time.

Top it with some grated Parmesan cheese and serve with some nice crusty bread!

Turkey Meatball Soup
Total Time: 1.5 hours
Prep time: 25 minutes
Servings: 4-6, freezes well, makes great lunch leftovers

Turkey Meatballs:
1 lb ground turkey
2 eggs
1/2 cup Panko Bread Crumbs
2 cloves of garlic, minced
2 tablespoons fresh, minced Parsley
2 teaspoons of dried Oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper (more or less depending on your taste for heat)

Preheat oven to 400 degrees. Line a rimmed baking sheet with tinfoil and rub a little bit of oil on the tin foil. While the oven is preheating, mix all of the ingredients together in a medium sized bowl. Once it is properly  mixed, form meatballs and place on the oiled, tin foil wrapped pan. When the oven is preheated, put the meatballs in the oven for 4 minutes or until browned a little bit on the bottom. Turn the meatballs over and return to the oven for a few more minutes. You don't need to worry about cooking them through, they will cook more in the soup. Take them out and set them on a paper towel lined plate until you are ready to add them to the soup.

Soup:
2 teaspoons olive oil
1/2 yellow onion, diced
2 celery stalks, diced
3 carrots, peeled and diced
2 cloves of garlic, minced
2 teaspoons of dried Oregano
1/2 teaspoon of salt
8 cups of chicken broth
1 15.5 oz can of Cannelloni beans, drained and rinsed
1 10 oz package of fresh Kale, washed and chopped
1 cup of small pasta such as, Ditalini or Stars

Heat the oil in a large pan over medium heat. Add the onions, celery, carrots, garlic, oregano and salt. Cook 7-8 minutes until the onions are translucent and the carrots and celery are starting to get soft. Add the beans and the chicken broth. Bring to a simmer. Sitr in the cooked meatballs and the kale. Simmer for 25-30 minutes. Add in the pasta and cook for another 15 minutes or until the pasta is cooked.