Spinach Hummus – Harissa-Spiced Hummus – Roasted Broccoli Mousse – Brussels Sprouts & Asparagus Mousse

4 Comments

 

All Photos © Christine Elise McCarthy 2012

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/001.jpg

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/170.jpghttps://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/1875.jpg

OK – ever get a little carried away at the farmer’s market or even just a random produce aisle – because everything looked so vibrant & delicious or maybe because you were planning on living a healthier & more plant-based-diet lifestyle? Ever find yourself throwing away one item after another as they go bad at their own rates because either 1) you were fucking kidding yourself & you ate Lean Cuisines & frozen pizza all week or 2) you ended up going out to eat more than you anticipated or 3) you just bought so Goddamn much – even a family of yaks couldn’t have gotten through it all?

Me, too. And, I don’t know about you, but I’m not jump-starting my stove pilots with burning hundred dollar bills. Throwing away a $3 avocado or one of those $40 (not really) vine-ripe bullshit tomatoes from one of our “finer” grocers – like Whole “Paycheck” Foods or Gelson’s or your own local way-too-expensive market – really blows! Watching the broccoli lose its color or the spinach get greener (meaning – getting all dark & soggy & funky gross) and your romaine turn to soup – really sucks. I’ve eaten things, folks, and this is fucking TRUE, that I convinced myself were OK to eat because I’d read (in The Diary of Anne Frank) about the molded & otherwise sub par produce etc that Anne Frank had been forced to eat and it wasn’t the food in that Annex that killed her, was it? No, it wasn’t. In case you want to challenge me. And, by the way, that diary of hers will humble you. What an incredible kid. You should read it if you haven’t – and read it again, if you have.

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/3229498_10.jpg

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/3208572_10.jpg

Look at the energy in that kid’s face. Ugh. 😦

Anyway – the fact is – most of us are pretty spoiled & far too fussy about what we consider edible…..yet we eat the infected death McDonald’s serves without batting an eyelash. Ever found a two year old McD’s French Fry in the back seat of your car? It is still a totally pristine French Fry. Hard? Sure. But not a hint of the hideous mold my week-old, raw green beans – in the fridge – displayed this morning.

Anyway – eventually – even WWII fetishists have to admit some stuff is beyond edible. I found myself just today – faced making some very hard decisions. Sadly sage-green-colored broccoli, wilting asparagus, spinach threatening to join the liquid romaine & the aforementioned green beans that I was forced to toss. Brussels sprouts were staring out at me, guilting me, every time I opened the fridge and pretended I wasn’t seeing a bunch of vegetables on the cusp of dying for nothing. Lives squandered because I felt the need to make my last two meals out of a can of petroleum-based nacho cheese sauce, canned jalapenos & homemade corn chips (or home fried – so there was THAT concession to avoiding toxic waste). Do not try that at home, kids. A day spent eating nothing but that gelatinous, movie theater nacho cheese sauce from a can – and a can & a half of pickled jalapenos does things to one’s innards that it takes TRAINING to survive.

I was determined to save these poor vegetative beings from a fate of total waste. “Hmmmmm….hmmmmm,” I thought, scratching my beard.  “I’ll make BLENDED food out of them,” I decided. No pressure now to look pretty on a plate, to maintain an “al dente” texture, to look crisp & healthy & expensive. No! I will make HUMMUS! And hummus I made. Four ways. Actually – two ways. The third & fourth are more of a mousse or pate  – suited to pita – but BETTER SUITED to a bruschetta (crostini), a pizza base or a pasta!

Know that my veggies were not spoiled – but they were headed that way. Look at the pathetic, under-saturated color of this broccoli and then those poor spouts & some asparagus – losing their religion:

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/031.jpg

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/035.jpg

But a little roasting – a little steaming – and/or a little sauteing – watch that shit come back to life!

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/040.jpg

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/038.jpg

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/041.jpg

Yes – olive oil, garlic & a little heat puts the pink back in their cheeks, lemme tell you.

So – without further ado – let me spell out what I made & how I made it. A food processor or other motorized blending tool is critical here.

HUMMUS – four ways.  Kinda.

Image

———————————————————————-

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/021.jpg

PRINT THIS RECIPE

Spinach Hummus

(3 cups or so)

INGREDIENTS

15 oz can chick peas

4 garlic cloves (less if you don’t LOVE garlic)

4 cups fresh spinach – packed

1/4 cup tahini sauce

1/4 cup lemon juice

1/4 cup water (less or more – depending how thick you like your hummus)

1-3 TBS olive oil

Salt & pepper to taste

DIRECTIONS

Blend. Yup. Blend. Add the water in increments until you get our desired consistency. That’s it. You gotta love hummus!  Serve with HOMEMADE PITA.

__________________________________________________________

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/0241.jpg

PRINT THIS RECIPE

Harissa-Spiced Hummus

INGREDIENTS

15 oz can chick peas

4 garlic cloves (less – or more – to taste)

juice of 1/2 lemon

4 TBS olive oil

1/4 cup tahini sauce

2 TBS (or more) Harissa paste

1 TBS tomato paste (or puree)

Cayenne pepper – a pinch

S&P to taste

DIRECTIONS

Blend the chick peas with 2 TBS of the olive oil, tahini, lemon juice, garlic and S&P to taste.

In a separate bowl – whisk the harissa, tomato puree & the last TBS olive oil.

Transfer your hummus to a serving bowl & drizzle with the harissa sauce. Sprinkle with cayenne pepper. Serve!

Serve with HOMEMADE PITA.

_____________________________________________________________

https://delightfuldeliciousdelovelyblog.files.wordpress.com/2012/09/053.jpg

This Broccoli Pesto – and the Brussels Sprouts one – are better served as a bruschetta or crostini than with pita.  They would also toss very well with cooked pasta or serve as a nice base for a pizza.  Go EASY on the salt with these two.

PRINT THIS RECIPE

Roasted Broccoli Mousse

INGREDIENTS

15 oz can WHITE BEANS (or chick peas – I suppose. But this is a cannellini or other white bean recipe)

1/2 lb roasted broccoli (recipe – ingredients & directions – below)

6 garlic cloves (roasted with the broccoli)

1 tsp lemon juice

zest of half a lemon

1/4 cup tahini sauce

S&P to taste

DIRECTIONS

Blend it all (including the ROASTED broccoli from below) in a food processor. Voila!

Roasted Broccoli

1/2 pound broccoli (the same as above – not additionally)

1 TBS crushed red pepper

6 (or less) garlic cloves (the same as above – not additionally)

2 TBS olive oil

scant pinch of salt

DIRECTIONS

Pre-heat oven to 400 degrees.

In a bowl – toss the broccoli florets, red pepper, olive oil, whole garlic & salt.  Stir to coat the florets.  Arrange the broccoli on a parchment paper-lined cooking sheet being sure to keep each floret from touching the others….otherwise you will get more of a steamed broccoli than the roasted variety you want here.  Roast for 20 minutes or so (they should look a bit charred) & remove from the oven to blend with the remaining ingredients above.

This is best served on toasted bread (crostini) or mixed sparingly with pasta & served with extra Parmesan.  It also works instead of tomato sauce as a pizza layer.

Image

_________________________________________________________________________

Image

PRINT THIS RECIPE

Brussels Sprouts & Asparagus Mousse

INGREDIENTS

2-3 inch cube of feta cheese

1/2 cup TOASTED nuts – pine or pecan or walnut or almond – your call.  I used pecans.  I’m terrified of PINE MOUTH and avoid pine nuts at all costs.

1/2 cup olive oil

3 garlic cloves

10-15 Brussels Sprouts – depending on their size

6 Asparagus spears – tough ends broken away (video tutorial HERE)

1 bunch Italian parsley

1/2 cup white wine (or water)

zest of 1/2 large lemon

olive oil

DIRECTIONS

Halve the Brussels Sprouts & boil them for three minutes.  Add the asparagus & boil another minute.  Drain.  Heat some oil in a frying pan & saute the sprouts & asparagus until the sprouts begin to brown.  Remove from heat.

In your food processor – blend all the ingredients – including your warmed veggies.

Again – this is best served on toasted bread (crostini) or mixed sparingly with pasta & served with extra Parmesan.  It also works instead of tomato sauce as a pizza layer.

Image

4 thoughts on “Spinach Hummus – Harissa-Spiced Hummus – Roasted Broccoli Mousse – Brussels Sprouts & Asparagus Mousse

  1. First let me say how awesome you are, and how thankful I am for your blog. Your ideas, are truly inventive and inspiring. I too am guilty of buying way too much of everything, sadly, tossing them to the premature death

    Like

  2. First let me begin by saying how amazing and inspiring you are to me. Your food is amazing…I know first hand. Your photographs are beautiful, and make me want to rush out and buy every ingredient you list. I too, am guilty of buying too much, and watching the veggies die a slow sad death. Not to mention all the goo that comes with that…ewww. I love Humus…can’t wait to try out the spinach hummus. You rock, sista!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s