Roasted Red Pepper Hummus

Recipe Slightly Adapted From: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/

I have made this hummus a few times and it is delicious! I have a couple more hummus recipes to try so if they are successful I will eventually post those recipes too. 

Ingredients:

• 1 garlic clove
• One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
• 3/4 cup roasted red peppers (You can roast your own and peel the skins off - details in the original recipe linked above - or buy a jar of roasted red peppers at the store.)
• 1 1/2 - 3 tsp. diced pimientos, optional (my addition)
• 1/4 cup tahini
• 2 - 5 tablespoons freshly squeezed lemon juice, or to taste - I use 3 Tbsp.
• 2 tablespoons reserved chickpea brine (or water)
• 1 teaspoon fine sea salt, or to taste
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• Extra virgin olive oil, for drizzling, optional
• Smoked paprika, for garnish

Directions:

1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
2. Add the garlic clove into a food processor and process until finely chopped.
3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
4. Now add in salt and cayenne, to taste, and process again until combined.
5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.

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Sausage and Kale Soup

Recipe adapted from: https://www.budgetbytes.com/2011/10/sausage-kale-soup/

It has been a long time since I made this soup. It was a hit with the whole family. Even Andrew enjoyed eating the white beans and carrots!

We are loving getting some of our meats from local grocery store. No nitrates or undesirable additives in the sausage!

Ingredients:
1 Tbsp. olive oil
1 ¼ lbs. sweet Italian turkey/chicken sausage (make sure to get nitrate free!)
1 medium yellow onion
½ lb. carrots
½ bunch celery
1 tsp. minced garlic
1 bunch kale
2 (15 oz.) cans white beans
6 c. chicken stock
½ tsp. oregano
½ tsp. cumin
pinch crushed red pepper (optional)
to taste salt & pepper

Directions:

1. Squeeze the sausage out of the casings and cook over medium heat, along with the olive oil, in a large pot. Break up the sausage into pieces and cook until no pink remains.
2. While the sausage is cooking, dice the onion, peel and slice the carrots, and slice the celery. When the sausage is fully cooked, add the onion, carrot, celery, and garlic. Stir and cook until the onions are soft.
3. While the vegetables are softening, take the opportunity to slice the rest of the carrots and celery and package them to freeze (they’ll be ready for your next soup!). Pull the kale leaves from the stems and tear into small pieces. Place the torn kale leaves in a colander and rinse well. Once the onions in the pot have softened (the other veggies may not be soft, that’s okay), add the kale. Stir and cook for about 5 minutes or until the kale is wilted.
4. Drain the can of beans and add them to the pot. Also add the chicken stock, oregano, cumin, red pepper, and black pepper. Stir to combine and heat through (about 10-15 minutes). Taste the soup and adjust the salt and other seasonings if necessary. Serve hot!

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