Sun Dried Tomato and Basil Hummus

I was feeling like making a hummus lately and Justin had grabbed ingredients to make our Pasta Puttanesca tonight, so I swiped some of his sun dried tomatoes and basil for my hummus.  So good.  

David Bowie died yesterday.  He's all I've been playing today.  I can't bring myself to choose some punk rock tunes for this recipe.  -jen

SUN DRIED TOMATO AND BASIL HUMMUS
Time: 10 minutes
Difficulty:  Easy
Makes:  about 3 cups
Need:  Food Processor

• 1 can (15oz) garbanzo beans, drained and rinsed
• 1 medium clove fresh garlic (2 if you like garlic a lot, which we do)
• 4 whole sun dried tomatoes (packed in oil)
• 1 medium green onion
• 1/2 teaspoon salt
• juice of 1/2 a medium lemon (about 1.5 tbsp)
• 1 tablespoon toasted sesame oil
• 1/4 cup packed fresh basil leaves
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil

Combine garbanzo beans, garlic, sun dried tomatoes, green onion, salt, lemon, and sesame oil in your food processor.  Process until vegetables are chopped fine.  Add all remaining ingredients except the olive oil and turn processor to a medium.  While processing, slowly drizzle in the olive oil until a smooth dip (most processors have a lid where you can drizzle through the top while it's processing).

Serve with pita or tortilla chips, fresh vegetables, or use as a sandwich spread.

Italian Orzo Salad with Lemon Basil Vinaigrette

We do a lot of salads similar to this, but Justin was specifically craving an orzo salad.  We thought we'd use the cherry and yellow tomatoes out of our garden, as well as the poblanos Justin grew.  (Poblano taste real similar to green bell peppers, and I figured most people are more familiar with bell pepper, so I put that in the recipe.)  What I really love about this salad, though, is the Lemon Basil Vinaigrette!  I so love making my own salad dressings.

I know I just used Op Ivy a few recipes ago, but we were listening to them in the car whilst running errands this morning, and so all day I've been singing "Bombshell".  Actually, I've just been singing the "Oh yeah!" backup vocals part.  I'm really good at that part.  -jen

ITALIAN ORZO SALAD
Time: 40 minutes (mostly just chopping veggies)
Difficulty:  Easy
Makes:  6-7 cups

• 1.5 cups dry orzo pasta
• 4 cups chicken broth
• 1 cups broccoli florets
• 1 cup cucumber, seeded and diced (about 1 medium)* 
• 1 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced (about 1 small pepper)
• 1/2 cup green onion, diced (2-3 medium onions)
• 1/2 cup carrot, shredded (about 1 medium carrot)
• 1 large clove garlic, minced
• 1/4 cup sun dried tomatoes, diced
• 1/4 cup green olives, rough chopped
• 6 oz mozzarella cheese, small cubed
• 1/2 cup Lemon Basil Vinaigrette (see recipe below)

*  To seed a cucumber:  Cut off both ends.  Cut cucumber lengthwise.  Run a small spoon down the length of the seeds, scooping them out. 

Bring chicken broth to a boil in a large pot.  Stir in orzo and cook 10 minutes, pasta should be al dente.  Drain in a strainer and transfer to a large bowl.  Set aside to cool slightly.  (Good time to cut veggies and make the Lemon Basil Vinaigrette!)

Add all remaining ingredients to cooled orzo and toss.

LEMON BASIL VINAIGRETTE
Time: less than 5 minutes
Difficulty:  Easy
Makes:  about 1/2 cup

• zest of 1 lemon (about 1/2 tbsp)
• juice of 1 lemon (about 3 tablespoons)
• 3 tablespoons olive oil
• 3 tablespoons canola oil
• 1/2 cup basil leaves, packed
• 1 small green onion
• 1 large garlic clove (about 1/2 teaspoon)
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon anchovy paste (optional)
• 1/8 teaspoon sugar
• 1.5 tablespoons grated Parmesan cheese
• pinch of red pepper flake

Add all ingredients into a blender and blend until combined.

Cauliflower "Couscous" Salad

This recipe is vegan/vegetarian, gluten-free, and low-carb!  Oh yeah, and it tastes amazing.  We try to eat low-carb most of the time and jumping on the cauliflower bandwagon the other day, I was making some pizza crust out of cauliflower, cheese and eggs.  I was supposed to "rice" the cauliflower in the food processor, but I did it a little too long and the pieces came out more like couscous than rice.  Then I mixed in some minced garlic and dried oregano as  part of the crust recipe, and decided to give it a taste.  Totally gave me the idea to do a couscous salad out of it.

I can't actually tell you how incredibly stoked I am at how good this came out.  I really enjoy Mediterranean-style cold salads.  I used to do them with rice, but I don't eat rice anymore.  So we started doing them with barley and couscous... but they're still pretty high-carb.  This solved the problem and I foresee us having this salad in the fridge on a frequent basis for lunches during the work week and quick dinners.

I decided to go with Lagwagon's "I Must Be Hateful".  I was feeling pretty hateful tonight towards a medical issue I'm having.  Seemed apropos.  -jen

CAULIFLOWER "COUSCOUS" SALAD
Prep Time:  10 minutes
Cook Time:  10 minutes
Makes:  About 6 cups
Requires:  Food Processor

• 1 large head of cauliflower, diced large
• 1 teaspoon minced garlic
• 1 teaspoon dried Italian seasoning
• 2/3 cup English cucumber, seeded and diced small
• 2/3 cup bell pepper, diced small
• 1/2 cup green onions, diced small
• 1/2 cup sun dried tomatoes, diced small
• 1/2 cup carrot, shredded
• 1/4 cup green olives, chopped
• 1/4 cup giardiniera, chopped (optional)
• 2-3 tablespoons fresh basil, julienned or chopped
• 2 tablespoons olive oil
• juice of 1 whole lemon
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Place large-diced cauliflower in food processor and process until it looks like cooked couscous.  Place in a large, microwave-safe bowl and cover tightly with plastic wrap (I recommend using glass so the plastic wrap sticks).  Microwave on high for 10 minutes.  Fluff with fork.

Add all remaining ingredients and stir until mixed.  At this point, you can serve it while it's still warm, or refrigerate and serve chilled.

Per 1 Cup Serving:  Calories-130, Fat-9g, Carbs-11.5, Fiber-4, Protein-3g