The Yum Rush

Apple Spice Hummus

Apple Spice Hummus [yields ~3c]

• 15oz can [1.5c] chickpeas
• 1 1/3c unsweetened applesauce
• 1T sunflower oil
• 1T honey
• 1/4c raw cashew butter
• 1t molasses
• 2-2.5t cinnamon
• 1/2t salt
• 1/8-1/4t nutmeg
• 1/16t clove

1. Blend everything together in a food processor until smooth. [A mini food processor will work, but you may need to make it in 2-3 smaller batches.]
2. Taste + adjust spices if desired.

*Raw cashew butter [unsalted/unroasted] yields the best flavor, but other nut butters will work.  I recommend using them in their raw form, so the flavor is not too strong.  You can easily make raw cashew butter at home in your food processor.  Process 2c of cashews [for an 11c capacity processor], scraping the bowl when needed for about 8-12min, until cashews are buttery + smooth.  Add 1/2-2T oil if needed to smooth out.

*You can sub apple instead of applesauce if desired.  The texture will not be as smooth, but it’s still quite tasty.  You will need about 2c of chopped apples.

(Source: edibleperspective.com)

Butternut Squash, Ricotta, and Sage Crostini

Everyone knows that I love to throw some fabulous dinner parties followed by a night of board games! I needed to come up with a few food ideas to fall in line with the fall season. This is the perfect blend of ingredients to match the crisp Autumn season. Perfect little finger foods for my party to enjoy!

Butternut Squash, Ricotta, and Sage Crostini
from Bon Appetit October 2011

Ingredients:
-1 (2 lb) butternut squash, peeled, seeded, and cut into 1/2” inch cubes (approximately 4 cups)
-3 1/2 tbsp extra-virgin olive oil, divided, plus more for drizzling
-1 1/2 tsp packed light brown sugar
-coarse sea salt and freshly ground black pepper
-24 fresh sage leaves
-3/4 cup fresh ricotta
-1/2 tsp finely grated lemon zest
-12 3/8”-thick baguette slices, toasted
-fresh lemon juice

Directions:
1. Preheat oven to 425F. Toss squash, 2 tbsp oil, and sugar in a large bowl. Season with salt and pepper and arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, for 25-30 minutes (squash should be golden and tender). Allow to cool on the baking sheet.
2. In a small skillet, heat 1 1/2 tbsp oil and add sage, cooking until edges begin to curl and turn dark green (1-2 minutes). Remove sage leaves with a slotted spoon and place on paper towels to drain.
3. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. (Steps 1-3 can be done 1 day ahead of time. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta. Bring squash to room temperature before serving).
4. Spread 1 tbsp ricotta on each baguette. Top each with a few squash cubes and drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and top with fried sage leaves.

(Source: thesweetslife.com)

Apple Pie à la Mode Smoothie

Apple pie in a smoothie?! I’m in! Check out this delicious recipe by the Fig Tree.

Ingredients

• 2 large scoops of fat free vanilla frozen yogurt
• 1/4 cup of vanilla soy milk
• 1/4 to 1/2 cup of apple juice (to taste)
• 1/2 teaspoon of pure vanilla extract
• 1/2 tablespoon of pure maple syrup
• 1/4 teaspoon of ground cinnamon
• a pinch of ground nutmeg

Method:


1. In a blender or with a hand immersion blender & a jar, combine all the ingredients until smooth and frothy. Add more apple juice if you are not getting a strong enough apple flavour. If you would like a smoothie that is less thick, add a splash or two more of soy milk. Note: you can make this recipe vegan if you use vegan ice cream.


2. Pour mixture into two glasses and garnish with another sprinkle of cinnamon. You can also top with a pretty star anise for effect and flavour.


Makes 2 cups.

foodiwantinmymouth:

Corn and Basil Cakes

1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
2 Tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears) or frozen (thawed)
1/2 cup chopped basil

Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.  Stir in corn and basil.

Brush a nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking).  Cook 2 cakes at a time, using 1/4 cup batter for each.  Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick.  Cook until the edges are dry, about 2 minutes.  Flip and cook until golden brown on the other side, 1 to 3 minutes more.  Repeat with remaining oil and batter, making ten cakes total.  Reduce the heat as necessary to prevent burning.

Source

fantasticedibles:

Tomato and Pesto Pizza

Breakfast Smoothie with Blueberries, Strawberries and Oats

La-la-love smoothies! I’ve been drinking a lot more smoothies for breakfast lately and this is one I will sure try out! I think I’ll sub the non-fat yogurt with Honey Greek Yogurt! mmmmmm!

Ingredients

• 1/2 cup plain non-fat yogurt
• 1/2 cup low-fat milk
• 1 cup fresh strawberries, frozen
• 1 cup fresh blueberries, frozen
• 1/2 cup of oats, soaked overnight in 1/2 cup water + squirt of lemon juice
• honey or sugar, to taste

Directions

Soak 1/2 cup of oats overnight in half a cup of water and a squirt of lemon juice.

Unless the berries are already frozen, clean the fresh berries and freeze them overnight.

In the morning, you add the yogurt, the milk, the frozen berries and the oats to a blender and combine well.

Sweeten with honey or sugar to taste.

(Source: balticmaid.com)

Yogurt Panna Cotta with Strawberries

Is it a little too early to be thinking sweets? This looks absolutely amazing!

Vanilla & Yogurt Panna Cotta

The Goods:

• 500 ml heavy cream
• 50 grams of sugar
• 3 sheets gelatine
• 100 grams yogurt
• 2 cups strawberries
• 2 tbsp. superfine sugar
• 3 tbsp. lemon juice

Prep:

1. In a medium saucepan add the heavy cream and sugar and stir until dissolved and bring to a boil. Meanwhile, soak the gelatine with ice cold water. When the cream has boiled, remove it from the heat and stir in the softened gelatine. Stir to dissolve.  
2. Pour into a clean bowl and let rest until room temperature. Add in the yogurt and stir until combined. Pour into four glasses or ramekins and move to fridge to set, about an hour.
3. Meanwhile, add the strawberries, sugar and juice to a blender and pulse until blended. Add to top of set cream and serve.

 

(Source: versesfrommykitchen.blogspot.com)

Avocado Fries With Cilantro Lemon Dipping Sauce

Amazing goodness waiting to happen!

I’m getting excited about our secret ingredient of the week!

Grilled avocado on toast with parmesan

Another scrumptious addition to our highlighted secret ingredient of the week! Found this recipe on FoodGawker and had to translate it. Too good to pass up! Enjoy!

Grilled avocado with parmesan cheese on toast:
(Inspiration www.marthastewart.com)

avocado
lime juice
olive oil
Parmesan
fresh pepper
salt
bread

A slice of bread and brush with olive oil, and fry both sides a while on the grill or in grill pan … you ošúpeme avocado, halved, rub with olive oil, sprinkle with lime juice, and the cutting side (by the hole from which the stones ) .. Put on the grill and roast about 5 minutes …
We ask for bread parmesan, grilled avocado, we can shed a little oliv.oleja and lime juice, sprinkle a pinch of salt and fresh pepper …

(Source: dulce-de-leche-blog.blogspot.com)

Avocado Brie Bruschetta

In honor of our highlighted secret ingredient of the week, here is a light summery snack for your next summer barbeque or party!

Butter rounds and toast on the barbee, spread brie over the toasted rounds, add slices of avocado and sundried tomatoes. YUM!

(Source: foodologie.com)