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I am a bit behind in writing my posts, but the Squash ‘Hummus’ and Black Bean Burritos that I proposed last week were fantastic! Not all that surprising, I mean who has ever heard of a bad burrito?

Seriously though, I only made four of them and it was not even close to enough. Exercising careful restraint we were able to stretch them to last for two meals, but like their Sweet Potato and Black Bean counterparts, one is never enough.

Ingredients:

Directions:

  • Pre-heat oven to 350 degrees.
  • Carefully mix the black beans into the squash hummus without smashing up the black beans too much.
  • Place about 1/2 cup of the black bean and squash mixture in each tortilla and fold up burrito style.
  • Bake for about 30 minutes.

Servings ~ 4
Calories ~ 209, Fat ~ 7 g, Carbohydrates ~ 37 g, Protein ~ 14 g

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I used the last of my CSA zucchini and squash in this dish. On one hand, I’m bummed out that the CSA is over for the year. On the other hand, I’m relieved about being able to shop for and plan for meals more effectively.

Our CSA gave us the option of Wednesday or Saturday pickups, but it seems like neither one is a good option for us. We picked Wednesday because we didn’t want to miss Saturday pickups if we were out of town for the weekend. Wednesday didn’t really work out either because of our Saturday meal planning/grocery shopping cycle. I really would have preferred a Friday pick-up.

Last weekend my brother came to visit so we haven’t done any grocery shopping at all in over a week. (Sorry G, we should have bought food before you arrived at least!) Needless to say, we have been having some interesting meals lately. This “squash hummus” was one of the most tasty creations stemming from our grocery shopping laziness.

Look for Squash Hummus and Black Bean Burritos soon! (Well, if they’re any good anyway!)

From Branny Boils Over.

Ingredients:

  • 1 raw zucchini, peeled and chopped
  • 2 raw yellow summer squash, peeled and chopped
  • 6 tbsp lemon juice
  • 2 cloves elephant garlic
  • 2 tsp paprika
  • 2 tsp sea salt
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 pinches cayenne pepper
  • 1/4 c raw tahini
  • 1/4 cup sesame seeds
  • 1/4 roasted almonds

Directions:

  • Place all ingredients into a food processor and blend until smooth or to desired consistency.
  • Serve with veggies, crackers, or pita chips.

Servings ~ 8
Calories ~ 104, Fat ~ 8 g, Carbohydrates ~ 7 g, Protein ~ 4 g

Spinach dip, meet hummus. What better way to celebrate St. Patrick’s Day than with green hummus?

This has been on my radar for a while, but I did not get around doing it until last night, when all of the stars aligned. I had some wilty looking spinach that I considered blending into a smoothie or pretty much any dish that would mutilate the wilty spinach leaves beyond recognition. As I sat down and polished off the rest of our hummus while trying to get up the motivation for my post-run shower, it occurred to me! We had spinach that had to go – like now, we were out of hummus, and this would make a perfect St. Patty’s Day treat in lieu of the standard corned beef and cabbage. That standard St. Patty’s Day fare just doesn’t appeal to me all that much.

I’m not sure if I did it “correctly” because I didn’t get to read any other recipes first (Chris had the computer), but it is pretty darn tasty! I simply blended huge amounts of spinach (I would estimate 6-8 cups)  into my normal hummus recipe. I also ended up adding an extra few splashes of lemon juice as the hummus seemed a bit thicker than normal. Voila! Green hummus!

It would be interesting to try sautéing the spinach before putting it in the food processor. Anything sautéed is automatically better, right? That will probably never happen at Duke’s House though because it takes extra time and gets an extra pan dirty. Nobody likes cleaning pots and pans.

Also of note, I bet canned or frozen spinach could be used instead if it was drained very well. I’m kind of canned and frozen spinach averse, so I will probably just stick with the fresh variety.

When we first decided that we wanted to go to Africa this year, we sat down and re-did our budget to accommodate our big trip. It immediately became apparent that we were spending enough money on groceries to feed a family of ten. It was a sad day at Duke’s House. After scanning old grocery receipts for high cost items (Everyone’s mother instills in them an almost compulsive need to save old grocery receipts, right?) I selected a few places from which we could cut a huge percentage of the grocery budget.

In came the Suave shampoo, out went the Laughing Cow Cheeses. I swapped my breakfast of laughing cow wedges and organic whole grain crackers for Quaker Oats, sometimes even Great Value Oats. Chris made a fair amount of trade-downs as well, although I remember mine more because they affected me more.

With this exercise came the realization that hummus is expensive. We stopped buying it altogether for a few weeks, but that wasn’t a sustainable solution. I was craving mashed chickpeas like no other. I considered making hummus from canned chickpeas, but calculated that it would be even more expensive than pre-made hummus.

Finally, in desperation, I decided to buy dried chickpeas. To many, that doesn’t seem like such a crazy plan, but I had never soaked or boiled a bean in my life. This was new territory.  Luckily, it worked and the hummus turned out great. Surprisingly, my grocery store that doesn’t sell fresh parsley does sell tahini. Who would have guessed?

Ingredients:

  • 4 garlic cloves, minced and then mashed (or about 4 tbsp of minced garlic)
  • 245 g dry chickpeas (or 2 x 15-oz cans of chickpeas, drained)
  • 2/3 cup of tahini (roasted, not raw)
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/2 teaspoon of salt
  • Pine nuts (toasted) and parsley (chopped) for garnish – Optional – Not included in calorie count

Directions:

  • If using dry beans, cook until tender following instructions on the package.
  • Drain beans (dry or canned).
  • Put all of the ingredients in a food processor.
  • Puree in food processor until smooth.

Servings ~ 33 (2 tbsp each)
Calories ~ 64, Fat ~ 4.5 g, Carbohydrates ~ 5 g, Protein ~ 2 g