Homemade Hummus

 Toss-Together Tuesday:::::::: spent time today tossing some things around on my desk while enjoying (from a far) the 13 1/2 inches of snow setting in my front yard. Glad I could spend the day inside, hanging out stamping with the youngest princess and my new Keto friendly menu. Here are some highlights from today.... 💕

Enjoy.

 Cauliflower & Roasted Red Pepper Hummus Ingredients

16 ounce can chickpeas, drained (save liquid) 

4 tablespoons chickpea liquid

1/2 cup cooked cauliflower cooled

1/4 cup roasted red pepper

2 tablespoons olive oil

1 clove garlic, or more to taste

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika 

1 teaspoon of “Everything Bagel” Seasoning

1/2-1 teaspoon salt, or to taste

1 tablespoons fresh lemon juice

2-6 tablespoons cold water

Instructions

To a food processor, add the drained and rinsed chickpeas, chickpea liquid, cauliflower, red pepper, olive oil, garlic, nutmeg, paprika, salt, lemon juice and 2 tablespoons of cold water.

Puree for about 4-5 minutes until smooth and creamy. If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.

Taste and season with additional salt, garlic, tahini or lemon juice if needed.

Add to a bowl and garnish with toppings of choice. Serve with pita bread and veggie sticks or spread on toast, sandwiches, mix into pasta or use anywhere else you like.

Award Winning Chili....

The Tradition Continues....

Our oldest son / chef Brady's chili took 1st place in the Grand Canyon "Annual Chili Cook Off". Cash and prizes were duly awarded. It was really good, but if we shared the secret recipe, then would be winners.

He even made the papers... 

GRAND CANYON NEWS

Country Style Baked Beans

Baked Beans are always better if they are made the day ahead of serving and can be slow roasted in the oven, crockpot or dutchoven. And until I moved to South Carolina, I didn't realize there were so many styles of baked beans... Southern style, Country style, Boston baked, Deep Dish or just plain original. Today, we chose Country Style which starts out with left over country ham, salt pork or maple cured bacon, you choose. This recipe is from the pantry, it is a combination of three or four other recipes that I have played with and twiked through the years.

• 3 cans white navy or pinto beans, drained not rinsed
• 1/2 cup ketchup
• 1/2 cup maple syrup
• 1 1/2 cup chicken stock
• 1/4 cup molasses
• 1 large red onion diced
• 2 cloves garlic, diced
• 1/2 cup diced red pepper
• 1 tablespoon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced country ham, uncooked salt pork or bacon 
• 1 c brown sugar
• 
  
• Lightly saute' meat, onion, garlic and red pepper in 1/2 cup chicken stock and maple syrup. Then Place all ingredients in crockpot or Dutch oven, cover and cook for 8 to 10 hours on low. Stir a few times, if possible.

Make-Over Monday: New England Style Bean Dip

1large can refried beans
¼ teaspoon dried onion flakes
1/8 teaspoon garlic powder
1package (8 oz) sour cream
1small can chopped green chiles
1cup mild salsa
1cup shredded lettuce
1cup shredded Cheddar or Mexican cheese blend
1small can sliced ripe olives, drained
1medium tomato, diced

Tortilla chips, if desired

1.In medium bowl, stir together refried beans, chilies and ½ cup of cheese. Spread mixture on large platter. Heat until center is warm.

2.In another medium bowl, stir together sour cream, dried onion flakes and garlic powder. Carefully spread over bean mixture.

3.Top with salsa, lettuce, cheese, olives and tomato. Serve with warm tortilla chips.