Jalapeño Hummus

Jalapeño Hummus



My sister sent this recipe which is easy to whip up in moments.

(you can find her blog HERE; I recommend it!)

She made it for my niece who doesn't even like Hummus - and my niece LOVES IT! I am not going to even type it out.....

You can find the recipe HERE

First picture is my batch

Second picture was my sister's batch - I lifted that pic from her Facebook page

I couldn't find a 1/3 cup can of jalapeños at my terrible large grocery store full of things I DO NOT WANT! So I purchased the ONLY sliced jalapeños they had and measured out 1/3 cup. Everything turned out fine.

I find it very tasty myself - an interesting intersection of Middle Eastern and Mexican/American flavors and textures.





SOLI DEO GLORIA

African Sweet Potato Stew

African Sweet Potato Stew

My sister and my mother raved about this. I happened to be at my mother's up in the Twin Cities over Memorial Day. My mother sent some of this recipe home with me. I gave some to a friend home in Chicago before trying it. My friend called me and asked for the recipe. I tried it. It is good. ALSO Easy to make. I like the taste and the texture! I really don't know how "African" it is, it might be African like how French - French Toast is.

My sister found this recipe on line HERE

1 tablespoon olive oil
1 large onion, chopped (about 2 cups)
2 cups chopped cabbage (to save time, use packaged slaw mix)
3 to 4 cloves garlic, minced
1 18-ounce can sweet potatoes, drained and chopped
1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained
1 1/2 cups tomato juice
3/4 cup apple juice1 to 2 teaspoons grated fresh ginger root
1/4 to 1/2 teaspoon red pepper flakes
2 cups frozen cut green beans
1/3 cup natural peanutbutter



1. Heat oil in a large skillet over medium-high heat. 2. Add onion; Cook, stirring, until tender, about 5 minutes.
3. Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.
4. Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
5. Reduce heat to medium-low; Cover.
6. Simmer until hot and bubbling, about 6 minutes.
7. Stir in green beans and simmer, uncovered, for 5 minutes. 8. Stir in peanut butter until well blended and hot, about 1 minute. 9. Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.


Comments
6 Servings
Per Serving:
261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.

SOLI DEO GLORIA

RADISH

I haven't gone away. Just working and recovering from work. Today just a picture. I received as a gift today these radishes which were picked today, grown just steps from where I live. I am whipping up a batch of CURRIED QUINOA WITH CHICKPEAS AND ALMONDS. The radishes will be my crudite or garnish.

SOLI DEO GLORIA