Unexpected Deliciousness

I would like to introduce  you to one of the best things I was introduced to in 2011: Hummus Pizza

Yes, you read that correctly.  Hummus Pizza.

Hummus pizza with spinach hummus, red bell pepper, red onions, and broccoli.

I know you are probably thinking that I'm am crazy. Or perhaps just have weird tastebuds.  David certainly did.

Trust me on this one.  You will thank me. Or perhaps you should thank my cousin. I was introduced to this wonderful combination by my dear cousin. She and I trade recipes weekly.  Always in search of the latest and greatest dishes to prepare.  My cousin cooks on an almost daily basis and is always inspiring me in the kitchen.  She does things like make her own Vanilla Extract, can her own jam concoctions, and back her own bread from scratch.   She is all kinds of amazingness.  She also knits, sews, and builds furniture (bed frames, bookshelfs, etc.). Did I mention that she also has a degree in mechanical engineering and speaks French.... yeah, she is amazing. She also gives great gifts such as custom decorative pillow cases and meeples.


Let's talk for a minute about hummus.  In the states, one can find good, prepackaged hummus.

I have yet to see packaged hummus in Germany...ever.

Thus, I have learned to make it myself. The ingredients are readily availible in most supermarkets here.  The one tough ingredient is Tahini, which is can be found in any Asian Grocery store.

Here is my go-to recipe:


Roasted Red Pepper Hummus

1 can chickpeas, drained
2 cloves garlic, peeled
2 heaping TBSP Tahini
1 red repper, roasted
2-4 tbsp olive oil (depending on consistency you want)
juice from 1/2 lemon
salt and pepper to taste
fresh parsley to garnish

Directions: Combine all ingredients in food processor and blend until smooth.

I like to vary the recipe a little bit.  Sometime I add in a hand full of fresh spinach.  Sometimes I leave out the red pepper and just make it plain.  Do whatever YOU like. There are no rules with hummus. Okay, strick that.  I would keep it to savory ingredients, aside from that, sky's the limit!
 



Moving on to this pizza recipe I have been tempting you all with for the last 2000 words. There are two versions, my cousin's version and my version.  My cousin's version is delicious and highlights the flavors of the hummus while my version was made to satisfy my hubby (meaning it contains everything but the kitchen sink :) ).  You've heard of backseat drivers? Well hubby is a backseat cook.  He LOVES to "improve" what I am making for dinner. By "improve" I mean add meat.  It's in his blood. He can't help it and I love him in spite of it.



Hummus Pizza, Original Version

1 prepared recipe of your favorite home made pizza dough,
1 recipe hummus, preferrable homemade
1 head broccoli


Directions:

1) Seperate brocolli stems from the florets.  Chopp florets into small pieces, similiar in size to a diced pepper.
2) Roll out pizza dough onto baking sheet or pizza stone
3) Spread hummus onto dough as you would pizza sauce
4) Sprinkle pizza generously with broccoli
5) Bake at 425 °F until crust is crispy and hummus has started to brown.  About 15-20  minutes depending on you oven
6) Cut, Eat, Share (or not), Enjoy!


Hummus Pizza, Amy and David's Version



1 store bought pizza dough
1 recipe hummus, preferrable homemade
1 head broccoli, chopped
corn kernels
mushrooms, sliced
very lean ham, such as prosciutto, chopped
cheese

Directions:  Same as above.  Eat up!

Brought to you by subsidized food prices

Red Peppers.  I have a  weakness for red peppers.

In the states, red peppers are super expensive...like $1-$2 a pepper.   Here in Germany you can buy three peppers for that price.  Yes, three.  LOVE. IT. 

Thank you subsidized grocery prices.  It is because of you that I am able to make one of my favorite soup recipes on a regular basis:  roasted red pepper soup.

I found the recipe for this soup randomly about a year about when I was searching for a vegan roasted red pepper soup.

This soup is delicious on it's own or with a nice melty grilled cheese.  A great alternative to the standard tomato soup. 

By the way, my fellow veggie lovers should totally check out this website.  It is a great source vegan recipes.  Every recipe that I have tried has been delicious.  :)

Roasted Red Bell Pepper and Chickpea Soup

via http://www.vegalicious.org/

Ingredients:

3-4 red bell peppers, roasted, skins removed (or from jar) 1 can chickpeas, drained and rinsed 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 teaspoon smoked paprika powder 1 small onion 1 medium carrot, peeled and chopped 1 clove garlic, minced 2 cups vegetable bouillon salt and pepper to taste chopped parsley or cilantro and sunflower seeds as optional garnish

Directions:

1. Roast and peel and slice the peppers. Alternatively if using store bought in a jar, choose 3 large peppers and a bit of the liquid they are stored in.
   

1. Drain the chickpeas and rinse.
2. Chop the onion and carrot and mince the garlic.
3. Heat the olive oil in a soup pot and add the onions and carrots.
4. Saute until the carrots begin to soften and the onions become translucent.
5. Add the peppers, garlic and vegetable bouillon.
6. Add 3/4 of the chickpeas and bring the soup to a gentle boil.
7. Ad the cumin, coriander and paprika powder.
8. Puree the soup (I use an immersion blender).
9. Season to taste with salt and pepper and possibly a dash of cayenne.
10. Add the remaining chickpeas.
11. Serve the soup garnished with chopped parsley or cilantro and a few sunflower seeds.
    

Yield: 4 to 6 servings

Pumpkin recipe #346327827

I know, pumpkin recipes are EVERYWHERE this time of year in the US.  Germany is no exception.  Pumpkin soup ( a German fall staple) can  be found in restaurants throughout Deutschland this time of year.  Farmers market and grocery stores alike are filled with endless varieties of this seasonal star.

I hosted a party the other weekend and was planning to make these (with pumpkin as a substitute for sweet potatoes. Unfortunatly,  i ran out of time and didn't end up making thes delicious rolls.  However, I had already prepped the pumpkin.  Long story short,  I had pureed pumpkin sitting in my fridge that needed a recipe.  

Monday night I was reading throught my google reading and was hit with the perfect recipe: Pumpkin, Millet, and Chocolate Muffins  via Joy the Baker.  Problem solved.  I sent hubby to the store for ingredients (just chocolate, I had the rest on hand) with the promise of piping hot pumpkin, chocolate chip muffins.  I didn't mention the millet because he would  just scowl and whine.  Millet in muffins is delicious.  I know. My mom used to make millet muffins.  Yummy.  Actually, muffins are one of the only way I find millet to be pallatable.  Plain millet...gross.  Just saying....  Anyway....  I made these muffins using my new measure cups.

            (Left: My old measuring cup,  Right: my new measuring cups. A gift from a wonderful friend. :))

The delicious result.  This particular muffin was enjoyed as I typed up this blogpost.

Make these.  Super delicious and somewhat healthy. Hubby agrees, too!

Sorry for the bad blackberry photos.  My phone needs replacing....like yesterday.

Banana Bread Recipe

Per request, here is the recipe I use for banana bread.  I make this for David every week.  He takes it to work as a snack.  It is adapted for the German kitchen from this recipe here.


Banana Bread

125 g butter
1 cup sugar
2 eggs
2-3 ripe mashed bananas
7.5 g backpuluver
1 tsp salt
1 tsp cinnamon
1 1/4 cup flour
1/2 cup chopped walnuts