I found this today while searching for some prices and kinds of tofu. It is really cool you get a coupon for a dollar off each week of the month long challenge and if you complete it you get either a t-shirt or gym shorts. I think once I complete it I'll go for the gym shorts because of the fact they say "extra firm" across your butt! There is also information about which kinds are the easiest to cook with and recipes to use. I am going to try it out for the next month so be looking for the links to recipes and my alterations of those recipes. Here is a link to the website!
I used my coupon today at Owen's in Warsaw and got it for 99 cents! It is going to be expiring soon and they just wanted to get rid of it and put it on special, worked out great for me.
Friday, August 26, 2011
Monday, August 8, 2011
5-Minute Hummus
15 ounce can chickpeas (garbanzo beans) rinsed
1 garlic clove
1/4 cup olive oil
2 Tablespoons lemon juice
2 Tablespoons tahini (optional)-I didn't use it
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 paprika (optional) I didn't use it
In food processor, puree chickpeas garlic oil, lemon juice, tahini and salt until creamy and smooth. Add 1-2 Tablespoons water to reach desired consistency. (I had to use only 1 Tablespoon. Transfer to serving bowl and sprinkle with paprika if using.
This was so amazing and quick! I have made hummus before and it has been good as well but this one has been the best by far and the most simple. This recipe is from the May 2010 issue of Real Simple.
I have been going through my old magazines and ripping out what I want and getting rid of the rest, that is why I have so many random magazine recipes that are fairly old.
1 garlic clove
1/4 cup olive oil
2 Tablespoons lemon juice
2 Tablespoons tahini (optional)-I didn't use it
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 paprika (optional) I didn't use it
In food processor, puree chickpeas garlic oil, lemon juice, tahini and salt until creamy and smooth. Add 1-2 Tablespoons water to reach desired consistency. (I had to use only 1 Tablespoon. Transfer to serving bowl and sprinkle with paprika if using.
This was so amazing and quick! I have made hummus before and it has been good as well but this one has been the best by far and the most simple. This recipe is from the May 2010 issue of Real Simple.
I have been going through my old magazines and ripping out what I want and getting rid of the rest, that is why I have so many random magazine recipes that are fairly old.
Monday, August 1, 2011
Cheesy Baked Pasta with Spinach and Artichokes
8 ounces Whole Wheat Rigatoni
14 ounce can quartered artichokes (drain and rinse)
9 package frozen creamed spinach (thawed)
1/4 cup grated Parmesan (optional)
2 cups shredded mozzarella
Black Pepper to taste
Cook pasta according to directions. Drain. Return to pot. Heat broiler. Mix 1/2 mozzarella cheese, Parmesan, spinach, and artichokes to pasta. Transfer to 8 inch baker. Broil 2-5 minutes until cheese begins to brown in places. Pepper once on plate to taste.
I received a package of this spinach from Aunt Kate after her surgery. I had no clue what to do with it and while eliminating some magazines I came across this recipe and tried it out tonight! Amazing and super fast!
This is from the April 2010 edition of Real Simple Magazine.
14 ounce can quartered artichokes (drain and rinse)
9 package frozen creamed spinach (thawed)
1/4 cup grated Parmesan (optional)
2 cups shredded mozzarella
Black Pepper to taste
Cook pasta according to directions. Drain. Return to pot. Heat broiler. Mix 1/2 mozzarella cheese, Parmesan, spinach, and artichokes to pasta. Transfer to 8 inch baker. Broil 2-5 minutes until cheese begins to brown in places. Pepper once on plate to taste.
I received a package of this spinach from Aunt Kate after her surgery. I had no clue what to do with it and while eliminating some magazines I came across this recipe and tried it out tonight! Amazing and super fast!
This is from the April 2010 edition of Real Simple Magazine.
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