Scratch Red Pepper Hummus

My mama made this and shared it with me...and it has been a HUGE hit!!

 

HUMMUS

1 15 oz. can chick peas (rinsed & drained)

1 head of garlic

1 red bell pepper

Sea Salt

Fresh ground pepper

2 Tbs. Olive oil (optional)

Preheat oven to 375. Slice a clean cut off the top of the entire head of garlic (to expose the very tip of the cloves). Loosely wrap garlic in foil with a Tbs or so of water. Place wrapped garlic and bell pepper in baking dish. Roast for 45 minutes. The bell pepper should get pretty dark, maybe even black in places. That’s good!

After pepper has cooled, remove skin & seeds. Slice pepper into strips. Use a blender or food processor for remaining steps. Pour chick peas into processor. Add pepper strips. Squeeze all of that delicious, roasted garlic goodness into blender. Gently pulse until it starts to come together. At this point you can drizzle in olive oil or leave it out. Continue to pulse until smooth dip consistency. Add salt and pepper to taste. Serve immediately or refrigerate to let the flavors really mesh.

Smashed Sweet Potatoes

Smashed Sweet Potatoes With Coconut Milk
discovered thanks to  jillianmichaels.com
Ingredients
1 1/2 pounds potato(es), sweet, scrubbed and cut into 3/4-inch chunks
1/2 cup(s) coconut milk, light
1/4 teaspoon salt
1 pinch nutmeg, ground
Preparation
Place the sweet potatoes in a glass microwave-safe bowl. Cover and microwave on high until very tender, 4 to 5 minutes.
Transfer the hot, cooked potatoes to a mixing bowl. Add the coconut milk, salt, and nutmeg. Use a potato masher to mash the potatoes and combine with the other ingredients. Serve.

I've also used regular milk and almond milk, and it's just as good either way...

Red Beans and Rice and Cornbread

Red Beans and RiceBrown long grain rice, cooked according to the box
Dried red beans, cooked according to the back of the bag
Mix together
Add a creole seasoning, generously. I really like Konriko Creole Seasoning. I claims to be wheat and gluten free and without MSG. So far, Charlotte has eaten ALOT of this and has never reacted.

I have just received a pressure cooker, and am slowly learning how to make things with it. Once I get brave, I like to think I'll be able to make this MUCH faster.

My very favorite corn bread recipe is Quaker's. It used to be on the box, but now it's hit-or-miss. It can be used with ANY cornmeal, but NOT a cornmeal mix, however, as I learned!!)

Here is the Cornbread Recipe:

1-1/4 cups all-purpose flour
3/4 cup Quaker (or whatever you have) enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.
(Fast and one of my all time favorites!!)

Tomato and Cucumber Salad

Tomato and Cucumber SaladThanks to a BBQ restaurant we went to once, generously dice cucumbers and tomatoes, mix with a light Balsamic Vinegarette dressing, and chill. Delicious!!

Squash and Zuccini Bake

Squash and Zucchini Bake
Slice a couple of squash and zucchini
spray with olive oil (THIS is a GREAT purchase!!)
roll in bread crumbs
bake at about 350 degrees (Almost as good as fried!!)