Like any health conscious person, I try to eat a lot of vegetables. Unfortunately, there are only so many carrot sticks I can eat before I swear I’m going to turn into a rabbit. To keep the rabbit syndrome at bay, I like to make healthy dips.
This week, I made hummus with red lentils and lots of garlic. It’s super easy to make and you can portion it out and keep in the fridge for quick grab & go lunch sides. 1/2 cup of dry red lentils makes a little more than 1 cup cooked, so one serving of this recipe is about 1/4 cup – plenty for all your cucumber and carrot stick needs. 😉 Continue reading “Red Lentil Hummus”→
Fruit butters are thick, spreadable jam-like concoctions that contain no butter, fats, or extra sugar if you don’t want them to. They can take a while to make, but are much easier (read: less work) to do if you have a slow cooker. I recently bought a multi crock pot which is just amazing. Not only is it volume-flexible for what you might need for the day, but it’s also incredibly convenient for making three different flavours of fruit butter! 🙂
I had two large pears left over from Christmas, so I made vanilla pear butter. As soon as I tasted it I wished I had more pears! Maybe later… In the meantime since there wasn’t a whole lot, I froze it in an ice cube tray which I’ll use in oatmeal later.
I also had a lot of apples from a local farm, so I made both plain and cinnamon apple butter. The plain butter I’ll use with pork dishes, and the cinnamon will also be frozen in ice cube trays for oatmeal and other yummy things.
I didn’t plan to make this dish this week, but it’s the holidays and these things kinda happen. This morning my husband asked me to make something for a pot luck tomorrow. After giving him the glare-of-death for the less than 24 hours notice, I pulled out one of my easiest quick-n-easy standby recipes and gave my now incinerated husband a grocery list. My logic was that if the glare didn’t teach him a lesson, maybe the holiday crowds would. 😉