Matcha Spinach Hummus w/ Dukkah & Golden Pea Shoots

This recipe is in partnership with DōMatcha®

Hummus is one of my favorite go to lunches, weekdays and weekends.  It is the perfect food as it is loaded with protein and good fats.  It is simple to make and can be customized with the addition of squash, carrots, bell peppers, beets and so on.  This Matcha Spinach Hummus with Dukkah (more on this later) was exactly what I needed this past weekend.  It was back-to-school shopping weekend and I had a plan and I had hummus.  Much like Christmas shopping, although less erratic (I can still get parking), back to school shopping is its own level of crazy.  So, I needed a quick meal on the road to keep me focused and to not become part of the crazy.  Translation: Overwhelmed and a bit hangry. 

The recipe only requires chickpeas, tahini, spinach, garlic cloves, matcha powder, and olive oil.  I sprinkled the matcha hummus with Dukkah (pronounced DOO-kah) for extra crunch and tanginess.  Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnuts) and spices.  I purchased mine from here.  You can use this as a spice crust for fish, meat, chicken, tofu and vegetables.  In other words, you can put it on everything.  And you will, once you taste it.

Enjoy!

 

Matcha Hummus w/ Spinach, Dukkah & Golden Pea Shoots//serves 8

hummus
2 (15.5 oz) cans chickpeas, drained
½ cup tahini
2 cups fresh spinach
2 cloves garlic, peeled or to taste
Juice of 1 lemon, plus more to taste
2 tablespoons DōMatcha green tea
¼ cup extra virgin olive oil
Kosher salt and freshly ground pepper
¼ cup store bought dukkah, for sprinkling

garnish
Golden Pea Shoots (optional)
Micro Cilantro or regular cilantro

Place drained chickpeas, tahini, spinach, garlic, lemon juice, matcha powder and olive oil in a food processor. Sprinkle with salt and pepper and process mixture until smooth.  Add more olive oil as needed until smooth.  Taste and adjust seasoning, adding more salt, pepper or lemon juice.  To serve, drizzle with olive oil, dukkah, golden pea shoots and micro cilantro.

Cornmeal Pancakes w/ Roasted Rosemary Figs, Oranges & Escuminac Maple Syrup

This recipe is in partnership with Escuminac Maple & Birch Syrup


All weeklong, I look forward to the weekends to indulge in a proper breakfast.  Not that the weekday doesn’t lend itself to a proper breakfast.  I thoroughly enjoy my oatmeal, yogurt & granola, smoothies and so on.  But, Corynne does not live by these foods alone. Also, my little one’s check-in mid-week to ensure they’ll have their “big breakfast” ready for them on the weekends.  So,we’re all on board!

I made these Cornmeal Pancakes w/ Roasted Rosemary Fig & Oranges in partnership with a wonderful maple syrup company called Escuminac.  The syrup is artisan-made, in the province of Quebec, Canada.  It is Pure Canadian Grade A Maple Syrup, 100% organic, and it received a Michelin Guide’s Top Rated 3 Award.  This syrup has a wonderful depth of flavor and is harvested at different parts of the season, thus producing three distinct bottles of maple syrup consisting of Extra rare, Great harvest and Late harvest (the darkest).  You can check them out at their website: escuminacmaplesyrup.com and they're also available here

These pancakes were light, moist and had the flavor and texture of a corn muffin but in a pancake.  The batter whips up in minutes.  I tend to use my go to pancake recipe and swap out the flours to try something different.  The kids don’t mind as they’re used to my antics at this point.  Just as long as the pancakes look fluffy, they trust me. With Pancakes ONLY.   I added Roasted Rosemary Figs & Oranges as a topping.  Initially, I thought about just slicing the figs and oranges, and placing them on top.  But, some of the figs weren't ripe.  So, what better way to bring out the natural sweetness of unripe fruit.  Roast them.  I drizzled Escuminac’s Extra Rare maple syrup on top of the figs and oranges, along with olive oil and for extra depth of flavor, added rosemary. Why?  Because it just kind of made sense.  I often get bursts of inspiration and creativity that border along mad scientist.   That OMG, this would so work moment!  And, it did work.  My morning was solid.

If you have extra roasted figs and oranges left, place them on top of yogurt with pistachios (my suggestion) or ice cream . They are quite a treat.

Enjoy the rest of your morning!

Cornmeal Pancakes w/ Roasted Rosemary Fig & Oranges and Escuminac Maple Syrup
//serves 4

pancakes
2 cups buttermilk
3 eggs
¼ cup butter, melted
1 teaspoon vanilla extract
2 tablespoons cane sugar
1 cup corn meal
1 cup unbleached all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda

roasted rosemary figs & oranges
6-8 mission figs, halved
1 medium-sized orange, cut in wedges
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
2 large sprigs rosemary, cut in half

Topping
Yogurt

To prepare pancakes, in a medium sized bowl, whisk the dry ingredients.  In another medium sized bowl, whisk buttermilk, melted butter, eggs and vanilla.  Add wet ingredients to dry ingredients and mix thoroughly.  Prepare your griddle and add ¼ cup batter to your griddle.  Cook pancakes until golden and cooked through. 

For the rosemary figs & oranges, preheat oven to 400’. Slice in half the figs and arrange cut side up on a baking sheet lined with parchment paper.  Cut the orange into wedges and place on the baking sheet also.  Drizzle olive oil and maple syrup over the top and tuck the halved rosemary sprigs between the figs.  You can also place them directly on top of the figs and oranges.

Roast for about 15 minutes and remove from oven.  Allow to cool.  Once cool, remove the orange pulp from the skin with a knife.  Garnish pancakes with fruit, maple syrup and yogurt.

 

10-Minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula

Hello everyone!

I have totally been in a fix it quick and healthy mode lately.  Perhaps it’s the heat, the summer vibes, or a combination of both.  Either way, I want to spend less time at the stove and more time catching those last hours of sunshine getting ice cream with my little ones and/or watching them play in the park.

My 10-minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula is dairy-free, bursting with flavor and is super-quick to prepare.  Wait, did you say dairy-free? Yes, I did.  I love a good cream sauce especially paired with seafood, but I also don’t like that weighed down feeling I get after I’ve eaten plate after plate of it.  I just can’t do one plate.  So, I used almond milk as a base for the cream sauce.  I’m relying on the brininess of the shrimp and the intense, tangy, yet sweet flavor of the sundried tomatoes to flavor the sauce.  The remaining ingredients required are fettuccine, garlic, arugula or whatever green you have on hand, vegetable stock and cornstarch to thicken.

I made sure I made enough to have for L & D the next day as cream based pasta meals are a total hit in my household.  So, add this to your week day meal rotation. It is clean eating at its best.  Stay tuned for my summer healthy eats.

Bye for now.

Hello everyone!

I have totally been in a fix it quick and healthy mode lately.  Perhaps it’s the heat, the summer vibes, or a combination of both.  Either way, I want to spend less time at the stove and more time catching those last hours of sunshine getting ice cream with my little ones and/or watching them play in the park.

My 10-minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula is dairy-free, bursting with flavor and is super-quick to prepare.  Wait, did you say dairy-free? Yes, I did.  I love a good cream sauce especially paired with seafood, but I also don’t like that weighed down feeling I get after I’ve eaten plate after plate of it.  I just can’t do one plate.  So, I used almond milk as a base for the cream sauce.  I’m relying on the brininess of the shrimp and the intense, tangy, yet sweet flavor of the sundried tomatoes to flavor the sauce.  The remaining ingredients required are fettuccine, garlic, arugula or whatever green you have on hand, vegetable stock and cornstarch to thicken.

I made sure I made enough to have for L & D the next day as cream based pasta meals are a total hit in my household.  So, add this to your week day meal rotation. It is clean eating at its best.  Stay tuned for my summer healthy eats.

Bye for now.

 

10-Minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula//serves 4

creamy fettuccine
1-lb fettuccine
2 tablespoons oil
4 cloves garlic, minced
¾ pound large shrimp (about 16), shelled and deveined, tails removed
4-oz sundried tomatoes in olive oil, drained
1 ¾ cups almond milk
1 teaspoon cornstarch mixed with 1 tablespoon of water
Salt and pepper to taste
2 cups baby arugula

In a large skillet over medium high heat, sauté minced garlic until fragrant, about 1 minute.  Add shrimp and cook for 2 more minutes, or until shrimp is cooked through.  Remove shrimp and set aside on a plate.  Add the sun-dried tomatoes and stir fry for 1-2 minutes to release their flavor. Reduce the heat, and add the almond milk and bring to a simmer, stirring occasionally.  Season with salt and pepper to taste.  Add the cornstarch and water mixture and stir until thickened.  Add the arugula and allow to wilt in the sauce.  Return the shrimp to the skillet and stir through.  Serve immediately.  Garnish with red pepper flakes and parsley if desired.

In the meantime, cook pasta according to package directions. Drain, reserving some pasta liquid.  Add cooked pasta to creamy shrimp fettuccine and garnish with additional crushed red pepper and herbs.