Growing up, my mom took every opportunity to make the ordinary into the extraordinary. From something as small as the icing monograms on our toaster strudels before school, to something as meaningful as Christmas morning, she always did (and still does) know how to make things special. So it’s no wonder why I turned out the exact same way, and why I find that holidays are the most perfect opportunity to get creative, make some memories, and have some festive (and often times, delicious) fun.
Halloween is a particularly fun holiday on which to get into the spirit. So last week, on All Hallow’s Eve, I planned a relaxed and laid back date night with Matt…spooky-style. Since he’s never seen Hocus Pocus (I know, sinful), I thought a “Netflix and chill” theme for the evening was a no-brainer. Can’t you just picture it? Tasty noshes, a couple libations, candle light, pumpkin-print napkins, and a good ole classic flick. Doesn’t that sounds simply delightful? Only one question remained. What to cook?
I finally settled on a three course, couch-friendly, vegan meal plan. The mains? A Leek and Carrot Brown Rice Risotto and a Perfectly Poached Pear with a Coconut-Caramel Reduction Sauce. Both of these dishes are easy to keep on the counter or stove until a commercial break gives just enough time to finish and plate the dishes. But today’s featured recipe is actually not for the risotto or the pear, but rather, for the appetizer portion of the meal, the premiere dish, the opener, if you will; Roasted Beet Hummus.
Roasted Beet Hummus is not much different than my classic Hummus recipe, except of course, for the subtly sweet addition of roasted beets, which add not only flavor and nutritional power, but also change the color of the hummus to a bright, rich red-pink color. Beautiful! I served the hummus with blanched veggies and pita wedges. But then, I ate it the next day as a veggie burger topping, and it was phenomenal. I can also see myself creating a layered veggie sandwich with this spread, and maybe using it as a vegan pizza base. Only time will tell all the ways this super-food hummus will be used in my kitchen.
I think this hummus was the perfect addition to our festive Halloween feast because, not only is it visually appealing and vibrant, but it’s also something you don’t see every day, making it special enough for a celebration like this one. But there’s one more reason why this spread is a winner – this hummus also happens to be super healthy and nourishing, always something to think about when making for for myself and to others. Beets are seriously a health and wellness all-star, so before I get to the recipe, I want to end by going over these health-supportive qualities of beets. Beets are a good source of protein and fiber. They contain immune-boosting vitamin-C, potassium, bone- and liver-strengthening manganese, and b-vitamin folate. Basically, beets are a fantastic way to nourish and cleanse the body and the mind, making this Roasted Beet Hummus a must-try for whole-foodie type like me. Ok, now on to the recipe.
Roasted Beet Hummus
Yield: 2 1/4 cups
2 medium-size fresh beets, trimmed, peeled and cut into bite size pieces
1 tablespoon olive oil, divided
3/4 teaspoon sea salt, fine grain
1 14-oz can chickpeas, liquid reserved, drained, rinsed (equivalent to 1 1/3 cups cooked Chickpeas)
1 large clove garlic
3 tablespoons tahini
1/4 cup fresh lemon juice
6 tablespoons water or reserved chickpea liquid (or combo)
Preheat oven to 400 degrees. Prep beets, and toss with 1 tablespoon oil and 1/4 teaspoon salt. Spread out onto a parchment lined baking sheet and roast until super tender (poke with a knife, no resistance), 45-65 minutes.
When beets are finished roasting, allow to cool for 10-20 minutes. In a food processor combine beets, chickpeas, water or chickpea liquid, garlic, tahini and lemon juice. Add salt to taste (1/4 teaspoon salt is a good place to start). Add additional liquid or water until desired consistency is reached.
Serve with crudités and pita chips. This also makes a great topping for veggie burgers and a yummy spread on a veggie sandwich.
Fried potatoes are my jam. Cheese fries? Amaze. Tater tots? Obsessed. Hashbrowns? Yes please. Are there people out there who don’t love fried potatoes? No way. While deep fried foods are totally fine in moderation (that is, if they’re whole foods that are fried in healthy oils), I want French fries on the daily. So a recipe for slightly lighter and healthier oven fries was a natural for me.
I’ve been making oven fries since forever. And after a lot of trial-and-error, I’ve come up with a go-to method that makes flavorful, crispy fries that are neutral enough to go with any dipping sauce. I use small yellow or Yukon Gold potatoes for my oven fries. Yukon Golds are my favorite type of potato. I like the waxy texture, the golden color and the small size. After cutting the potatoes in thick fries, I soak them in cold water. This trick removes excess starchiness and makes for a crispy fry. Then I just toss with a simple blend of spices and olive oil. When baking the fries, I start at a lower temperature which allows the insides to become fully cooked. Then I crank up the heat to get those guys golden brown and crispity-crunchy. Perfect every time.
I’ve been meaning to share this recipe for quite awhile. Then I saw these amazing red, white and blue basket liners at Sur la Table and couldn’t resist. These liners are perfect in those red plastic woven baskets you get at diners and casual food joints. As soon as I saw them I thought “oven fries! 4th of July! BBQ perfection!” You can use these lined baskets to serve apps and sides or everyone can have their very own basket for their meal. So cute, so fun and so festive.
Honestly, I’m not even sure what Matt and I are doing for the 4th. Independence Day has always been a big holiday for me. I grew up spending every July 4th at our family friends’ lake house near Milwaukee, Wisconsin, and it was always quite the celebration. The fireworks were unreal, the drinks were flowing and the group of us (sometimes over 30 people sleeping in one house) always got a little too rowdy. Those were the days. As of this year though, the lake house has been retired. I’ll really miss that place. But I wouldn’t be able to go this year anyway because it’s Matt’s brother’s engagement party in New York (woohoo!). There are plenty of activities planned for the weekend, but for the actual 4th of July we have nothing going on. I’m thinking a festive BBQ on our balcony, some all American beers, and a few sparklers will be totally awesome. I’m not quite the party-er I used to be and these days, I prefer to celebrate on the tamer side. But if this intimate celebration does end up happening, these fries will most definitely be on the menu.
I hope everyone has a super fun (and safe) holiday weekend with lots of good food and good company!
Best of Basic: Perfect Oven Fries
Serves: 4 Start to Finish: 1.5 hours
2 lbs Yukon Gold Potatoes
2 tablespoons Olive or Canola Oil
1/2 teaspoon Sea Salt
1/2 teaspoon Paprika
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
Cut potatoes into 1/4-1/2″ slices, length wise. Cut each slice into sticks or wedges. Place cut potatoes in a big bowl of ice water. Allow to soak for 30 minutes.
Meanwhile, preheat oven to 375 degrees. Line a large baking sheet or two with parchment paper. I use one large pan for this amount but the more room the potatoes have, the crispier they’ll be.
When potatoes are finished soaking, drain and dry with a clean towel. Toss potatoes with oil and seasoning. Spread out over baking sheets. Bake for 20 min. Remove from heat, gently toss. Turn heat up to 450 degrees. Cook for 30-40 more minutes, tossing every 10-15 minutes.
In my world, Sundays are usually spent in the kitchen, whether prepping lunches for the week ahead or experimenting with recipes old and new. Surprisingly, we didn’t have anything planned come this past Sunday morning, and due to the physical aftermath of Saturday night’s Christmas party and really wanting to avoid a trip to the grocery store, Matt came up with the idea to make homemade pizza crust topped with only ingredients we already had. Continue reading “Best of Basic: Quick Pizza Dough”