Life, Liberty and the Pursuit of Foodiness

Archive for the tag “green beans”

I suck. Seriously. But I’ll try making it up with a hummus salad.

I suck.  I mean, I really, really, suck.  It’s been almost two weeks and I haven’t written, haven’t cooked, haven’t gone out to a great new restaurant. Rather, I’ve been taking way too long to adapt to a new (albeit, temporary) schedule, since I’ve decided to try my hand at theater again while still working and writing. It’s clearly not going so well. Most of my weekdays involve getting to work by 8, home between 5 and 5:30, then at rehearsal by 7. That leaves me a very small window to eat, change and run whatever necessary errands I have.

There has certainly been one change for the good. For the past 10 months, I’ve been a waitress. When I went back to work, I became a part-time waitress. But even that once-a-week shift typically took up my entire Saturday. Well, I’m no longer a waitress, so, thankfully, my metaphorical plate is a little less full now.

Why is this good news? (Besides the obvious salvaging of my sanity?) Because now I will have at least part, if not all, of my Saturdays free to cook, eat and blog! Because clearly, that needs to be a priority again.

Now that I have a bit more time on my hands, I can devote some more weekly prep time, so hopefully my meals don’t end up being Lean Cuisines, convenience store sandwiches and coffee shop breakfasts. (Seriously, health aside, it’s not good on the wallet. And I’m out a job here.)

All that being said, I’ll make it up to, at least a little bit, right here and now, with a banked “recipe” (if you can even call it that) that I’ve been putting off posting.

It’s such a quick lunch or dinner, a super-healthy salad with an unconventional dressing you’ve probably never thought of: hummus.

Say what?

No, really. This salad was actually inspired by a favorite sandwich of mine. Anyone who’s read this blog or follows me on Twitter or Facebook has heard me mention the Twisted Tree Cafe, a vegetarian/vegan eatery two doors down from my office. This place makes even a meat-eater like me want to go veg. And they have this sandwich that I am just a sucker for called, simply, the hummus sandwich.

It’s pretty much just what it sounds like. Roasted red pepper hummus topped with tons of fresh veggies–spring mix greens, tomato, alfalfa sprouts, onion and avocado all on their homemade bread. Let me tell you, that bread really makes it. That stuff is just the best.

The first time I had this sandwich it totally changed my way of thinking–I had never thought to use hummus as the base of a sandwich before. I’ve used it as a condiment and spread plenty of times, but to actually make it the star of the sandwich? Preposterous! Or so I thought. Crazy in theory, perhaps, but genius in execution.

So, to wrap up a long story, I was craving some of this hummus-y goodness at home one day, but I knew my silly store-bought bread wouldn’t live up, so I wasn’t really feeling a sandwich. But I figured I could get all the key components of this in a salad, and I just went grocery shopping, so I had tons of fresh veggies lying around.

My salad’s not identical to the sandwich, and your salad won’t be identical to mine–I used what I had, and it was delicious.

(On closer inspection of their menu, I see they also offer hummus over their big garden salad. See? Not so crazy after all!)

Hummus Salad

Romaine lettuce leaves, torn or chopped
Bibb lettuce leaves, torn or chopped
Cubed tomato, seeds scooped out
Chopped avocado
Chopped fresh green beans
Chopped celery
Arugula
Chopped flat-leaf parsley
Roasted red pepper hummus (if you make this yourself, awesome! If not, like me, use a store-bought one. I promise I won’t tell.)

Combine all the veggies together in a bowl (after rinsing and drying well, of course) and in place of salad dressing, top with a heaping tablespoon or two of hummus.

That’s it. Really. So fast, so healthy, so yummy! And the hummus offers a great burst of protein that you’ll never get from regular salad dressing. Of course, you don’t have to use roasted red pepper-flavored hummus either. You can use plain hummus, or any flavor you like. I’m thinking sundried tomato, garlic or spinach-artichoke would be fantastic too! (And yes, all of those flavors exist. I highly recommend the spinach-artichoke! Like a way healthier version of the dip! Yum!)

I hope this redeems me at least a little. Now that I have some more time on my hands (and a holiday coming up! Memorial Day!) hopefully I’ll have a slew of new things coming your way.

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Making something out of nothing

I mentioned last week that I’ve been sustaining myself on frozen food and Kind bars because I was too busy to cook, let alone go grocery shopping. Well, the other night I still had not gone grocery shopping, but I was hungry and I wanted to cook something resembling real food. So I raided my freezer and my pantry to pull together whatever I could find, and the results were not half bad. (Pretty tasty, actually!)

What I found:

A box of elbow macaroni
A bag of frozen spinach
Frozen green beans
Frozen ham steaks
Italian cheese/pizza cheese blend
Extra virgin olive oil
Fresh garlic
Fresh ground pepper
Red pepper flakes

My mom ended up coming home early, so in addition to my regular pasta, I boiled up some brown rice pasta for her (she has Celiac disease, so she has a gluten intolerance.)

First, get some water boiling with a bit of olive oil in it. While the water boiled, I thawed out the ham. It’s even better if you have non-frozen ham.
Cube the ham (I used one large ham steak) and sautee in a pan. Add frozen green beans to the pan and let it all cook together.
Once the water boils, toss in as much pasta as you’d like, let cook to a nice al dente and drain.
Thaw or steam the spinach and drain to get rid of the excess water (there will be a lot.) Add to the pan with the ham and green beans.
Mince one small clove of garlic and add to the pan. Add plenty of fresh ground pepper and a small palmful of crushed red pepper flakes to add just a bit of heat.
Once the spinach cooks down, add some olive oil to the pan–just a drizzle.
Put pasta into bowls, followed by the ham and spinach mixture. Add a generous drizzle of olive oil (mine’s closer to a pour than a drizzle) and top with the cheese. Heat in the microwave for a few seconds to melt the cheese, if necessary.

Finished product

Finished prodcut 3

Finished product 2

And the best part--leftovers! Made a great lunch at work the next day.

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