Favorite Product – Julienne Peeler

Okay – how I didn’t know about this treasure is beyond me.  For years I have been spending time cutting carrots into fine strips for my husband in his salads.  Then I discovered this tool for $20.00 and it is worth every penny.  I found mine at Sur La Table but if you are an Amazon shopper (it’s a prime product) – click here.  

Julienne Peeler2

Hash

Juliennes of zucchini, carrot, and sweet potato plus chopped red pepper makes a nice hash to place over an egg that has a bit of hummus and pepper sauce on top.

Julienne Peeler1 

So expect to see a lot more vegetables in uniform strips in my recipes because this shape makes my husband happy.

What do you think?  Is this a tool you would find useful in your kitchen?

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Roasted Vegetables

Roasting vegetables brings out the natural sweetness.  The process creates a natural caramelization and works well with a variety of vegetables to use as a snack, on top of a salad, with eggs, etc.  I like to prepare 2 different pans – one with the faster cooking vegetables and another with root vegetables.   You can change up the flavoring by switching up the spices. Here is one idea.

Roasted Vegetables

Roasted Vegetables
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Ingredients
  1. Assortment of Vegetables (I like to use red potatoes with the skins on)
  2. Olive Oil (depends on amount of vegetables but start with 2-3 Tbsp)
  3. Salt & Pepper
  4. Oregano
  5. Cumin
  6. Tumeric
Instructions
  1. Heat oven to 400 degrees.
  2. Prepare baking sheet with parchment paper.
  3. Cut in appropriate sizes for even cooking.
  4. Mix olive oil and seasonings in large bowl.
  5. Add in cut vegetables.
  6. Using hands coat all vegetables with oil mixture.
  7. Spread on prepare pan.
  8. Cook for 20 minutes and turn vegetables. Cook for another 20 minutes.
  9. Vegetables should be browned but not charred.
Notes
  1. I have left the amount of spices off - start with small amounts and add more to taste.
  2. Quarter brussel sprouts, leave mushrooms bigger than carrots.
  3. I like to do two pans - one for faster cooking veggies and one that has root vegetables (potatoes with skin on, beets, onions, carrots.
Deliciously Inspired http://www.deliciouslyinspired.com/

 
Roasted Vegetables - Root
Here is a picture of the root vegetables – these may take a little longer to cook.

Roasted Vegetables - dual
Both pans ready to go into the oven.

My favorite product when making this dish – Precut Parchment Paper Sheets  They come in a package of 100 for around $16.00 and come in so handy when using baking pans and sheets.  They are also good for using on top of  your counter to prep food or cooking fish and veggies.

These vegetables also freeze well for future use.  I like to divide them up into smaller portions so I have available for lunches at work.

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Hummus

Hummus is readily available in stores and is wonderful to serve with pita bread and raw vegetables.  If you’ve never tried to make hummus, it isn’t hard, especially this recipe.  It can be made with simple ingredients that are easy to have on hand in your pantry.  

Hummus - Completed

Hummus
A creamy spread that can be used with pita bread, fresh veggies and even on pizza.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 (15 oz.) can of garbanzo beans, drained. Retain liquid.
  2. 1/4 cup chopped sweet onion or 1 tsp onion powder
  3. 3 cloves garlic, peeled and smashed or 1 tsp garlic powder
  4. 1 Tbsp. sesame oil
  5. 1 Tbsp. olive oil
  6. 1 lime, juiced
  7. 1/2 tsp. cumin
  8. 1/4 tsp. salt (more or less to taste)
Instructions
  1. Drain garbanzo beans. Retain liquid.
  2. Place garbanzo beans and 2 Tbsp of garbanzo bean liquid in food processor for 1 minute.
  3. Add remaining ingredients plus 1Tbsp of garbanzo bean liquid. More liquid can be added for a thinner hummus.
  4. Place in a serving bowl. If desired take a spoon and create a small hole. Fill with olive oil and a few kalamata olives.
  5. Refrigerate.
Notes
  1. Tahini is normally used in hummus recipes. I've replaced that taste with sesame oil because I always have that in my cupboard.
  2. The amount of garlic can be adjusted to taste.
Deliciously Inspired http://www.deliciouslyinspired.com/
Ingredients

Hummus - Ingredients

Invest in the right kitchen tools – There are more expensive tools to squeeze a lemon or lime but this wooden juicer  is my tool of choice.  Tip:  Roll lime on the counter a few times before cutting in half  to release the juice.  I love my Cuisinart Food Processor.  It’s an old friend and is my go to tool when making hummus, almond joy ball or pizza dough.  I use this salt in all my cooking – just because a product tastes salty doesn’t mean it’s giving your body the best nutrients.  If you’ve never bought this type of salt before it will seem pricy but there is a difference.

Hummus - Lime

Prepare an assortment of veggies and enjoy the hummus.

Hummus - Plated

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