I like it roasted far better with several variations, but
usually olive oil and some seasonings is a requirement.
Not exact matches
For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor from the spices, I
usually dress this salad with
olive oil and vinegar,
and of course
season with salt.
Roasting is
usually the way to go for me: simply
seasoned with salt
and pepper
and drizzled in
olive oil, the spongy chunks sweeten
and soften.
I
usually drizzle a little
olive oil over the top
and season it simply with a little salt
and pepper or a cajun spice like Tony Chachere's
and cook it on the grill.
Usually I just toss asparagus with
olive oil and season with a little salt
and pepper, but recently, I...
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold
and flu
season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (
usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup
olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
Directions: Cut in half
and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender —
usually 30 to 40 minutes / When cool, scoop cooked squash from skin
and spoon straight into the soup pot / While squash is roasting, sauté onion in
olive oil for 5 minutes, add garlic
and cook for 2 more minutes / Add apples, apple juice, turmeric, curry
and / or chili paste, stir together
and cook briefly, a minute or so / Add cooked squash
and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste
and adjust
seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
At its core, hummus is really just pureed beans with tasty
seasonings (
usually garlic)
and a bit of extra liquid (
usually lemon juice)
and fat (typically tahini
and / or
olive oil) in the mix.
For dressing I
usually just
season well
and add a drizzle of
olive oil and squeeze of lemon, but the
oil isn't necessary if you have a ripe avocado because it will mash into a dressing.
My meals
usually consists of oatmeal (with chia seeds, flax seeds, some nuts, berries, almond milk some times), big bowls of salad (spinach, kale) with
olive oil and vinegar dressing, beans (
seasoned with herbs
and all natural stuff), shredded wheat cereal from Trader Joes (which I think I should stop consuming actually), greek yogurt sometimes, butternut squash,
and my guilty pleasure, this whole wheat homemade bread my mom makes with flax seeds
and nuts.