What do cream cheese, sour cream, hummus, and peanut butter have in common? I cannot keep them in the house without going at them with a spoon. Or my face. However, sometimes we make mistakes and this is a wonderful one. This is not a low calorie recipe. When I started to calculate the calorie count and saw that just the tahini alone was 300 calories for 3 tablespoons and then the can of chick peas had 350 calories and I’m not even going to mention the olive oil, I knew the results were gonna be ugly–so I just threw in the towel and decided to extol the virtues of this very healthy, full of protein and fiber, vegan dip that is fast and easy to make and can be seasoned to please your palate. Any leftovers are great as a sandwich spread or as a sandwich itself.
- 1 can (15.5 ounces) chick peas
- 3 tablespoons sesame tahini paste, stir well before using
- 1 teaspoon smoked paprika, or to taste
- 1/2 teaspoon salt
- 2 cloves garlic, chopped
- 2 tablespoons lemon juice or water (I used water because I didn’t have any lemon juice and it tasted great.)
- 3 tablespoons good quality olive oil
Use only the best ingredients you can find for the best tasting hummus!
Rinse and drain chick peas.
In food processor fitted with steel blade, combine chick peas, tahini, paprika, salt, garlic and lemon juice.
Turn on processor and stream in oil. Process until creamy/smooth.
Scrape down sides to incorporate the paprika. Taste for seasonings. You may want to add more salt and/or paprika. If hummus is too thick, add 1 tablespoon more oil, lemon juice or water and pulse until incorporated.
Spoon into serving bowl and sprinkle with additional smoked paprika. This recipe, which can be made 1 day ahead, serves 4-6 people as a dip. Serve cold or at room temperature.
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Rico and I are not big on Valentine’s Day. On our third Valentine’s Day together, we decided to continue our tradition of just stuffing our faces with as much food as possible. We needed something green on our plate (I’m not really sure why.) and this worked. I would definitely make this over and over and over again. Just maybe not when it’s in the way of my short ribs.
- Half a head of escarole, washed and separated into individual leaves
- 1 tablespoon of olive oil
- 1/2 teaspoon minced garlic
- Salt and pepper to taste
Place escarole in a pot of cold water.
Bring to boil, then boil for an additional 3 minutes (until it wilts and shrinks).
Dry escarole well.
Heat olive oil in pan, then add minced garlic. Let cook for 30 seconds or so, then add escarole.
Toss and cook for about 2 minutes until well covered with garlic and oil.
Serve with an incredible Valentine’s Day dinner! Makes two smaller servings at around 75 calories each (mostly due to the oil). Use Pam or light butter instead and save calories!
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I forgot to take a picture of this guy, but I’ll add it next time I make it. I love making this dish for Sunday night dinner and then using the leftovers in sandwiches for the rest of the week.
Garlic Peppercorn Pork Tenderloin
Total Calories : 140 for 1/4 of a 1lb (raw) tenderloin. Pork is around 40 calories an ounce when oven roasted.
- Pork tenderloin, around 1 pound
- 1 teaspoon garlic powder
- 1 teaspoon crushed black peppercorns
- 1 teaspoon dried rosemary
- Olive oil Pam
- Baking pan
Preheat the oven to 400 degrees. Grease the baking pan with Pam. In a separate bowl, mix the garlic powder, peppercorns, and rosemary. Rub the mixture evenly on the surface of the pork loin, spraying with Pam if necessary to help the rub stick. Put the loin on the greased pan, and bake for 45 minutes, or until a meat thermometer reads 160 degrees. Then take your swine out of the oven, cover with tin foil and let sit for 15 minutes.
I suggest slicing this baby up in 1/2 inch slices, and serving it with some Worcestershire sauce. Also, feel free to adjust the amount of “rub” based on taste. I personally don’t like it too spicy. Less spice also leads to more entertaining condiment choices when the leftovers turn into sammiches.
Pork is great because it’s a low cal meat and quite filling. Tenderloins are pretty no fuss, and although they don’t look too attractive, they are great to throw together when you are cooking for one or two. Plus, contrary to popular belief YOU CAN NOT GET SWINE FLU FROM PORK. (Sorry, this whole swine flu thing is breaking my brain. It’s the flu people! Not the bubonic plague. Although I do have a friend who got the bubonic plague 5 years ago. No, I’m not kidding). You can throw basically any rub you have in the house on a pork loin and have a great meal, just avoid dipping Babe in olive oil to get the rub to stick…at 120 calories a tablespoon I’d rather have two pieces of Domino’s Cheesy Bread.
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