Homemade hummus to try even if you don't like hummus, really.

I love homemade hummus.  For one thing, it is a great way to sneak some protein into school lunches.  Especially when I have one that doesn't like cheese or peanut butter.  I know, shocking.  For another thing, it is a break from ranch dressing as a dip for carrots and cucumber.  But why not just buy what is in the store?  That is what I said until the store stopped carrying our variety and the new stuff wasn't the same.  So I bought a can of chickpeas and found out how simple, fast, light and fluffy the homemade version is.  My hummus recipe is simple, but good enough to have a four year old ask for it for her birthday, so it must be good.  Well worth it.

Hummus

adapted from Cook's Country

INGREDIENTS

• 1/4cup water
• 2tablespoons lemon juice
• 1/4cup tahini, stirred well (pricey, but it lasts forever.  I found ours in the PB section)
• 2tablespoons extra-virgin olive oil
• 1(15-ounce) can chickpeas, rinsed (I take the skins off, or have my kids help.  It makes the hummus much smoother)
  
  
  
  
• 1garlic clove, minced
• 1/2teaspoon salt
• 1/4teaspoon ground cumin
• Pinch cayenne

INSTRUCTIONS

1. 1. Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.

   

   
   
   2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed.

   

   
   
   3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.

   
   

   
   

A week of meals

Sunday and Monday:  Tuscan Chicken.  I love white beans in the winter, we'll have it with roasted cauliflower.  I seriously can't wait.

Tuesday:  Broccoli calzones with frozen broccoli florets and store prepped pizza dough.  It makes calzones weeknight possible.  This recipe has some feta tucked in there too... so good.

Wednesday:  Skillet ziti with garlic bread

Thursday: Grilled salmon with asparagus and toasted orzo

Friday:  Roast beef (a first time for me).  With mashed potatoes, gravy, and broccolini.

Make any night Thanksgiving or just make Thanksgiving a little easier

Every now and then I run into a roadblock when trying to make my weekly menu.  When that happens I go to one of the usual suspects; something mexican, chili, or weeknight Thanksgiving.  To make a holiday happen on a weeknight takes a little prep work the day before, but little to no prep before eating the feast itself.  The turkey cooks in the slow cooker and stays surprisingly moist.  The gravy cooks right along with it.  Sometimes I'll make a quick box of Stovetop Stuffing or make mashed potatoes ahead of time.  Just some frozen french cut green beans in the microwave and dinner is on the table!  Plus think of all the left overs that you wait all year to have... turkey panini with cranberry, turkey noodle soup, and turkey tetrazzini... makes meal planning easy for days!  And this isn't sub-par turkey, it is some of the best moist flavorful turkey I have ever had.  You could even have it on the REAL Thanksgiving!  I suppose making it in the slow cooker isn't very prestigious, but no one will care when they eat it.

Slow Cooker Turkey with Gravy

adapted from Cooks Country

INGREDIENTS

• 1(6- to 7-pound) bone-in turkey breast, trimmed
  

  3  tablespoon unsalted butter

• 1onion, chopped coarse (optional I always skip the onions)
• 1carrot, peeled and chopped coarse  (or more, I like veggie gravy)
• 1celery rib, chopped coarse
• 6garlic cloves, peeled and smashed
• 7tablespoons all-purpose flour
• 2cups low-sodium chicken broth
• 1/2cup dry white wine (don't skip this, it gives the gravy have depth of flavor)

  2       bay leaves

• Salt and pepper

INSTRUCTIONS

The night before

1. 1.  Melt butter on the stove.  Add onion, carrot, celery, and garlic and cook until vegetables are browned, 8 to 10 minutes. Whisk in flour and cook, whisking constantly, until golden, about 2 minutes. Slowly whisk in broth and wine and bring to boil. Transfer gravy and bay leaves to slow cooker.

   

   
   
   2. Season turkey with salt and pepper and place meat side up in slow cooker.  Refrigerate.

   The morning of the feast

   3.  Cover and cook on low until breast registers 160 degrees, 5 to 6 hours.

   

   
   
   4. Transfer turkey to carving board, tent loosely with aluminum foil, and let rest for 15 to 20 minutes.  If you prefer smooth gravy, strain out the veggies, I liked the vegetables so left it as is!  Season with salt and pepper to taste. Carve turkey and serve with gravy.

   

   
   

   
   

   The meal plan

   
   

   Sunday:  Prep turkey and gravy 

   Monday:  Weeknight Thanksgiving.  Turkey, mashed potatoes, broccoli.

   Tuesday:  Turkey panini with gouda and cranberry sauce.  Cut up carrots on the side.

   Wednesday:  Turkey noodle soup with brussels sprouts and squash with cider glaze.  Not something I would have considered as a child, but now a favorite.

   Thursday:  Simple buttered angel hair spaghetti with parmesan and caprese salad- mozzarella and tomato with balsamic vinegar.

   Friday:  Baked cod with ritz cracker topping, frozen french fries, and salad.