FOOD

Sweet potato hummus + a few other ideas for a busy week!

I have an ongoing list of things I don’t buy and opt to make from scratch for the purposes of health, food waste, and to save money. Things like granola, stock, sauce, salad dressing, and baked goods most often are made using things we already have on hand. Hummus this past year, in various forms, has been added to that list! Though, I wonder if this can still be called hummus with the addition of sweet potatoes, citrus and other non-traditional spices. At least here in the U.S., the traditional Middle Eastern and Mediterranean spread has exploded in popularity and with that has come all sorts of variations. I will say, some of them have been pretty tasty like carrot sriracha and in the case at our house, sweet potato!

Here’s how we make it and I’m sharing a few meals we’ve enjoyed lately that were easily thrown together in a pinch with a little prep done on the weekend or the night before. Most of these were the result of avoiding a grocery trip so I looked to pantry staples and things buried in my fridge and freezer. Hopefully, these can serve as some inspiration for you and your family during this busy season, which I am always looking for. A good meal doesn’t have to be complicated as you will see 🙂

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Sweet Potato Hummus:

Blend two leftover roasted sweet potatoes, two cans of garbanzo beans, generous teaspoon of cinnamon and cumin, juice of an orange, generous pinches of salt and pepper, two cloves of garlic (roasted is even better), big dollop of tahini, a good drizzle of olive oil.  Garnish with cilantro or parsley. These are just approximate so taste and judge accordingly to your preferences. : ) It’s wonderful as a side with carrots, pita or even on a sandwich.

Shredded and seared Brussels sprouts:

We add chopped pecans, parmesan, a generous amount of olive oil, salt, and pepper, served with Gemelli pasta.

Curry chicken salad:

We made on the weekend with a good-quality store-bought rotisserie chicken (shrimp or chickpeas work here also!), leftover celery, random raisins, this ginger spread and pistachios. Served with blood oranges (a strange concept for two toddlers!) and some really good cheese.

A pot of beans cooked low and slow (we pretty much only cook Camellia brand) with cornbread muffins that served as breakfast and snack supplements for the rest of the week.

P.S. Thank you all so much for your wisdom, encouragement, and tips on my SOS post about meal times. Wouldn’t you know the issue has, for now, subsided? You all reminded me that most things are a phase and to not stress too much about it. And that at the same time, I could do a bit better about encouraging my kids to stick around for the length of the meal, which I agree, they are capable of. I loved reading everyone’s mealtime mantras. Thank you again!

Enjoy, happy to answer any questions about these meals, and thanks for reading.

Xx,

Addie


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Comments (2)

Charlotte
November 3, 2019

Could you please share your recipe for the chicken salad and corn muffins? They look delicious and for sure will be a winner with my children. Thank you!


Addie in North Carolina
November 4, 2019

Hi Charlotte, I’m so bad at keeping track of the exact steps/measurements of things but here goes nothing! This is very approximate so use your best judgement 🙂

For the chicken salad: this makes a big batch using a cooked chicken I bought from whole foods (I’ve also used a few cans of chick peas and shrimp as well) de-boned and chopped, 3 celery stalks, sliced, 3-5 green onions, thinly sliced, a big scoop of golden or purple raisins and pistachios (or any nut/seed you like or have on hand), about one tablespoon of curry power and olive oil, three tablespoons of greek yogurt (or mayo) and a big spoonful of ginger preserves (of if you don’t have that, I’ve used orange marmalade, apricot jam whatever I have on hand). Toss it all together and if you like the salad more spreadable, add some of the jam or yogurt or mayo or if you like it more loose, leave as is. We love it on a good piece of bread with avocado.

For the cornbread muffins:
3 cups cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
2 1/2 cups milk plus a splash of vinegar or buttermilk
2 local pasture centered eggs
1 1/2 cups shredded sharp cheddar cheese
1/2 cup wild or green onions, chopped
1/2 cup melted butter or shortening
To make: Preheat oven to 375- 400 degrees depending on your oven. Grease a 12 or more cup muffin tin. Sift the corn meal, baking soda & powder & salt. Combine milk & eggs. Add mixture to corn meal. Add grated cheese & onions then fold in melted butter or shortening until just combined. Don’t over mix. Distribute to muffin tin, sprinkle with pepper & bake until golden for about 20 minutes. Let cool before removing from muffin tin!

Let me know if you have any questions and I hope this is helpful (and that they turn out ok ha!). Xx


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