Last weekend, we cooked dinner with our friends Angela and Enoch (who Kevin ran against in High School, and who is now training for the 2016 Olympic Trials – check out his awesome Facebook page here!) … and lucky for you, we came up with some great recipes!
As we were chatting and cooking, we munched on veggies and tortilla chips with Homemade Basil Hummus and a Veggie-Loaded Guacamole. For the main meal, we had a Lemon-Dill Broiled Salmon, Summery Squash and Zucchini “Pasta,” roasted asparagus and Brussels sprouts, and a Sweet and Savory Orange-Soy Quinoa. We finished it off with a Healthy Peach Oatmeal Cake (and some vanilla ice cream). Hey, with four hungry (but healthy) runners – what did you expect? We needed a lot of food!
For today’s Foodie Friday post, I’ll share recipes for the Basil Hummus and the Sweet and Savory Orange-Soy Quinoa (plus tell you how to make the zucchini “pasta” if you have a spiralizer)! Since I’m out of town this weekend and won’t get the chance to cook (and also to avoid a monster post), I’ll save the Veggie-Loaded Guacamole, Angela and Enoch’s salmon, and Healthy Peach Oatmeal cake for next week’s Foodie Friday post.
Homemade Basil Hummus
Even though I followed my best tips for cooking for a group and had a schedule all laid out, I was still making the Basil Hummus when our guests arrived, and generally prioritized socializing over taking photos. I’ll get the hang of this someday, but for now, I hope you’ll enjoy the recipes – even without step-by-step photos.
Serves 8 (while I calculated the nutritional information for 8 servings, these would be very large portions – the 4 of us came nowhere near eating ½ of the dish)
- 2/3 cup dry chickpeas (or 1.5 cups of canned chickpeas, which should be about a can)
- ¼ cup basil leaves (I used freshly-picked from my garden!)
- 2 cups “power greens” (or spinach)
- 1T lemon juice
- 1T olive oil
- 1T tahini (tahini is a nut butter made from sunflower seeds, and it’s very common in hummus recipes … you can find it in many grocery stores, especially higher end stores or health food stores)
- 1T water
- 1t minced garlic
- If using dried chickpeas, soak them overnight in about double the amount of water as chickpeas. While I usually rely on canned beans, if you can find time to soak and boil them, dried are a great alternative – they’re very cheap, and a bit healthier (less sodium, no preservatives, no worries about BPA or any other canning byproducts)
- If using dried chickpeas, boil them for 20 minutes. Skim foam off top and drain.
- Place all ingredients (including your drained chickpeas, from a can or rehydrated) in blender and blend until smooth. You may have to continue adding water to get it to process. I probably added another 1-2T of water to get it going, and it was still quite chunky.
- Serve with veggies, tortilla chips, or pita chips.
If made according to these instructions with 8 (large) servings, each serving of Homemade Basil Hummus has 83 calories, 4g fat, 10g carbs, and 4g protein.
Sweet and Savory Orange-Soy Quinoa
This light and delicious quinoa mixture made a perfect accompaniment to a lemony salmon filet. I also reserved some of the sauce as a marinade for Kevin’s chicken (I’ve gotten him so far on the seafood bandwagon, but he still doesn’t enjoy salmon), and that turned out great as well!
- 1 cup dry quinoa
- 4 baby bok choy
- ½ yellow onion
- 1t olive oil
- 5T low-sodium soy sauce
- 5T orange juice (I used Trop50 low sugar)
- 1T minced ginger
- 1t agave nectar
- ½ cup edamame (shelled)
- ½ cup corn
- Cook quinoa according to package instructions and set aside.
- Chop onion and bok choy, sprinkle with salt, and saute in 1t olive oil.
- Once onion and bok choy are soft, add in quinoa, edamame, and corn. Saute another 3-5 minutes.
- Whisk soy sauce, orange juice, ginger, garlic, and agave in small bowl. Pour over quinoa and vegetable mixture, stir, and serve.
If made according to these instructions with 6 servings, each serving of Sweet and Savory Orange-Soy Quinoa has 175 calories, 3g fat, 30g carbs, and 8g protein.
Summery Squash and Zucchini Pasta
This light and summery alternative is a great way to add veggies to your plate in a fun way. If you don’t want the lemon-parmesan flavoring, I recommend tomato or marinara sauce on top!
- If you have a spiralizer, cut the ends off of 5-6 small squash or zucchini, and spiralize completely. Look at Angela go! If you don’t have a spiralizer, I wonder if you could cut into small matchsticks or even use a thicker setting on a hand grater … any thoughts?
- Drop your raw zucchini and squash spirals into a pot of boiling water, and boil for 5-7 minutes.
- Remove from heat, drain, and top with about 3T lemon juice, 4T shaved parmesan, 1-2t rosemary, and salt and pepper to taste.
As you can tell, this is hardly a recipe, and I didn’t measure much here. My best guess is that, for 4 servings, this would run you about 55 calories, 1g fat, 7g carbs, and 3g protein per serving.
So tell me in the comments … Have you made any healthy recipes lately? Feel free to link up if you’d like!