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Tag Archives: roasted garlic

Empty Pantry, Open Mind

When we’re away at school, we get very used to the ingredients that we always have on hand, plus we have the ability to pick up something new or interesting on a whim while grocery shopping. When we go home for a weekend, it’s always a slightly awkward adjustment, because at home our family doesn’t keep nearly the variety of ingredients we do in their fridge and cupboard. Combine that with the inconvenient long-weekend grocery store hours of last weekend, and you’ve got yourself severely under-stocked pantries. Thankfully, our Dad is a forward-thinker and does his best to pick up some of the veggies and other items that he knows we like to have, however we never quite know what there will be until we get home, and we usually don’t know exactly what we’re going to make, so we can’t always give him the heads up!

This calls for some serious creativity!

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When we arrived on Easter weekend, we found chicken, carrots, sweet potatoes, onions, garlic and orange juice. Naturally, we decided to put them all together!

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In case you didn’t know, sweet-potato and orange is a fantastic combination! This sweet potato-carrot mash is quite reminiscent of one of our favourite sides  by one of our favourite bloggers, just with a citrus and sweet potato twist! Just as delicious, we assure you!

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It was a beautiful weekend, perfect weather to fire up the grill, so to go along with the citrus theme of the sweet potato-carrot mash, we made a honey-orange glaze and gave it to our Dad to spread on the chicken while barbeque-ing. It turned out fantastic, with that great off-the-grill taste mixed with the fresh sweetness of oranges.

Dinner-time perfection! 🙂

Orange-Glazed Chicken with Sweet Potato and Carrot Mash

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Prep time: 15min
Cook time: 45 min
Serves: 5

Ingredients:

For the Chicken:

5 medium sized boneless skinless chicken breasts
1 c. 100% orange juice
1 tbsp honey
1 tsp dried rosemary
1/4 tsp garlic salt
ground black pepper

For the Mash:

2 large sweet potatoes
5 medium sized carrots
4 cloves garlic
1 tbsp olive oil
1/4 tsp salt
1/2 white onion
1.5 tbsp olive oil
2 tbsp plain yogurt
1 tbsp milk of choice
1 tbsp orange juice

Directions:

For the chicken:

In a small frying pan, combine the orange juice and honey. Bring to a boil, then lower the heat to medium-low and simmer until it reduces by half, about 10min. Stir in the rosemary, garlic salt and pepper.
Pre-heat the grill to medium-low, brush both sides of the chicken with the glaze and grill for approximately 30min, flipping every 10min, until cooked through.

For the mash: 

Pre-heat the oven to 375 F.
Chop the sweet potatoes and carrots into 1-inch peices. Toss the sweet potato, carrots and garlic cloves with 1 tbsp of olive oil and 1/4 tsp of salt. Spread onto a baking sheet and roast in the oven for 35-45 min or until soft and mash-able.

Meanwhile, heat 1.5 tbsp olive oil over medium heat. Slice onion into thin strips and place in the pan. Cook for 20min, stirring frequently, until caramelized.
Once the vegetables are finished in the oven and the onions are caramelized, transfer to a large bowl. Mash with a potato masher until there are only a few large pieces left. Add the yogurt, milk and orange juice and whip with electric beaters until somewhat smooth with a few chunks.

Serve along side your favourite vegetables and enjoy.

~twosaucysisters

What do you do when your pantry or fridge is running low?

 

Cross-Cultural Dipping

Today, we’re bringing you the last of the three hummus recipes that we told you about in last week’s What I Ate Wednesday post.  (We’d like to point out that we’re actually getting to all three of them before this week’s What I Ate Wednesday, so koodos to us! :))

So let’s do a quick recap.  First, we made Spinach hummus:

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And that recipe turned out so well, that we decided to try our hand at Roasted Garlic Hummus:

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But here’s the thing.  No matter how often we eat hummus, or even how much we eat in one sitting, we never get tired of it, and we never truly satisfy our craving for it.  So after we had made (and devoured) both of these delicious creations, we knew we just couldn’t stop there.

But there was one problem.  We had completely run out of tahini!  Tragic, we know.  But with our hummus craving reaching an all-time high, and only getting stronger, we had to get creative.

Enter peanut butter.  (is there anything peanut butter can’t fix?)

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Of course, we weren’t going to try to make a traditional hummus with peanut butter.  It’s distinct flavour deserved something a little more exciting than that!

So we open the fridge and realize: we have limes, we have ginger.  this could be good.

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And what did we end up with?  Thai peanut-ginger hummus.

Oh yeah.

We have to say, out of the three hummus recipes that we made last week, this one was our favourite.  It was so unique and full of flavour- We suppose you could call it a middle-eastern-Asian fusion.  (is that a thing?  We don’t know, but it should be!)

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If you’re tired of traditional hummus flavours, you should definitely  try this stuff!  (We also can’t be friends, but that’s something else altogether ;))

We have since bought a new jar of tahini, so we’ll probably be back in the near future with some new hummus recipes, but not without making a few more batches of this stuff, first! 🙂

Happy dipping!

Thai Peanut-Ginger Hummus

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Time: 10 min
Makes: ~2 cups

Ingredients:

2 c. cooked chickpeas (~1 can drained and rinsed)
1/4 c. olive oil
1/4 c. peanut butter (we used all-natural, but use what you have!)
2 tbsp lime juice
2 tbsp low-sodium soy sauce
1-2 tbsp fresh ginger, finely chopped
2 medium garlic cloves, minced
1 tbsp hot pepper flakes (optional)
pepper, to taste
water (up to a 1/4 c, if needed)

Directions:

Place all ingredients in a high-powered blender or food processor (except for water) and blend until smooth.  Gradually add water if you would like your hummus to be smoother.

~twosaucysisters

What is the most interesting hummus flavour you have tried?

Round 2: Roasted Garlic

On Wednesday we talked about three hummus recipes that we made last week.   We gave you the full recipe for our spinach hummus the other day, but in an effort not to bore you with an endless string of hummus recipes, we’ve held off giving you the second edition.  (Even though can you ever really be bored with hummus recipes?  We don’t think so…)

But now that we’ve given you a one-day intermission, we think you’re ready for round two! 🙂

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This roasted garlic hummus is much more traditional, but traditional doesn’t mean boring!  An entire bulb of roasted garlic went into this batch, so it definitely wasn’t lacking in flavour!

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If you’ve never roasted garlic before, you really must.  When you roast garlic, the cloves turn so soft and buttery, you could practically spread it on toast!  The strong and pungent flavour that is so characteristic of raw garlic is also mellowed-out considerably when roasted, which is why you can put an entire bulb of it in one batch of hummus without reeking of garlic for a week 🙂

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This hummus truly embodies the idea that simplicity is delicious.  Its easy, quick, and healthy.  And if green colour of the spinach hummus scares you a bit, maybe this one would be more up your alley?

At any rate, you should give this hummus a try, and then get ready, because we’ve still got another rendition coming your way!

Roasted Garlic Hummus

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Prep Time: 30 min
Time: 10 min
Makes: ~ 2 cups

Ingredients:

1 bulb of garlic

2 c. cooked chickpeas (about 1 can, drained and rinsed)
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
1/4 c. water
1/4 tsp salt
pepper, to taste

Directions:

Preheat your oven to 350C.  Slice the top of your garlic bulb (just the tips) off and drizzle with a tiny bit of olive oil.  Wrap in aluminum foil and roast in the oven for about 30 minutes, or until soft, lightly browned and aromatic.

Once the garlic has cooled off a bit, place all other ingredients in a high-powered blender or food processor and blend until smooth and creamy.

~twosaucysisters

Have you ever roasted garlic?  What is your favourite way to enjoy it?

WIAW: The Hummus Addition

Happy What I Ate Wednesday everybody!

A couple weeks ago we professed our love for hummus and gave you a recipe for artichoke and garlic hummus.  Well, ever since then we’ve been on a major hummus-kick!  We just can’t seem to get enough.

You know how there are those cravings you get where you just have to have a certain food, then you eat that food and your craving is satisfied?

Well, our craving for hummus is not like that.  It is never fully quenched.  We may eat it and be temporarily satisfied, but this state is short-lived.

Guaranteed at our next meal we will open up the fridge and see the container of hummus sitting there, and that craving will come right back.

So this week, we are declaring What I Ate Wednesday to be the hummus edition because we are bring you not one, not two, but three new hummus recipes!  And you know what?  We had two more flavours that we wanted to make, but we ran out of tahini!  Tragic, we know.

First up?  Spinach hummus!

This recipe was inspired by a trip to the Covent Garden Market here in London, where we tried this flavour from a restaurant there called Nate’s.  It was so delicious we knew instantly that we had to recreate it at home.

This stuff was gone in less than two days.

For round two, we went a slightly more traditional route and made roasted garlic hummus:

An entire bulb of roasted garlic went into this lovely golden hummus!  Not the kind of stuff you want to order on your first date, but delicious none-the-less!

And finally, a much more non-traditional flavour: Thai Peanut Ginger Lime Hummus!

This was our favourite out of all three!  We really can’t say enough about it, except that it was absolutely packed with flavour!  It’s Asian meets Middle Eastern meets Mediterranean fusion- all of the best rolled into one!

We will do our best to space these recipes out over the next several days, so you don’t feel too bombarded with hummus recipes, because we do have a few other tasty recipes to share with you! (Despite what it looks like, we actually have been eating more than just hummus for the past week!  Although a hummus-diet doesn’t sound so bad to us… ;))

For now, though, we suggest you do two things: First, head on over to visit Jenn at Peas and Crayons to see what all the other WIAW participants have been eating, and second- GO BUY A WHOLE LOT OF CHICKPEAS.

Happy What I Ate Wednesday, everyone! 🙂