Tag: Garbanzo Beans

Brunch, Dinner Entrees, Italian

Cheesy Eggplant Boats

Irma Crepps

Cheesy Eggplant Boats

Print Recipe
This Italian-vibe eggplant dinner is filled with deep, rich flavors ! Your tastebuds will be satisfied. It can be on your plate and palate in less than an hour, start to finish. You can make a vegetarian version by subbing out the meat with garbanzo beans. About 5 carbs per serving. Great with a fresh green salad. Enjoy!
Course Lunch, Main Course
Cuisine American, Italian
Keyword Basil, Cheddar Cheese, Eggplant, Garlic, Marinara Sauce, Onion, Oregano, Parmesian, Spinach, Sweet Italian Turkey Sausage
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Equipment

  • Sharp knife
  • Measuring spoons and cups
  • Rubber spatula
  • Chopping board
  • Large Bowl
  • Large Skillet I Prefer Cast Iron
  • Sheet pan Lined with Parchment Paper or Cooking Spray

Ingredients

  • 4 Tbsp Extra Virgin Olive Oil evoo
  • 1 Tbsp Butter
  • 1 LB Sweet Italian Turkey Sausage
  • 2 Eggplants
  • ½ Diced Onion
  • 3 Garlic Cloves Minced or 2 Tsp Garlic Powder
  • 1 Cup Chopped Frozen or Fresh Spinach
  • 24 Ounce Marinara or Pasta Sauce Victoria and Rao's brands are low in carbs
  • 1 Cup Mozzarella Cheese Shredded
  • ½ Cup Parmesan Cheese Grated
  • Fresh Basal Leaves and/or Chopped Parsley Garnish

Instructions

  • Gather all your tools and ingredients to save time! I'm sure you're hungry for this! Preheat oven to 400 F.
  • On med-high heat, add 2 tbsp evoo and 1 tbsp butter to skillet. Brown turkey sausage. Remove from heat into a large bowl.
  • Cut both eggplants lengthwise. Using a small knife, cut and score the flesh of the eggplant into small squares.
  • Leave about ½ inch rim around the edges, being careful not to puncture the skin. Scoop out the flesh with a spoon into the skillet on med-high heat.
  • Add an additional 2 tbsp evoo and 1 tbsp butter to the skillet. Saute eggplant, and chopped onions for about 4-5 minutes.
  • In the meantime, place eggplant skins (boats) on a sheet pan lined with parchment paper or cooking spray. Rub evoo to the rims of the boats.
  • Once the onions are translucent, add the minced garlic and cook for 1 minute. Salt and pepper to flavor. Remove from heat and add to the sausage bowl.
  • Saute fresh spinach until wilted in skillet, or microwave frozen spinach to thaw. Drain water out of the spinach if it was frozen. Add to mixture.
  • Stir in sauce with the sausage. Fill boats with the mixture.
  • Top with the two cheeses and bake for 30 minutes. If cheese is golden within 20 minutes of baking, cover with foil to finish baking.
  • Enjoy with a fresh, crispy Romaine salad!
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Appetizers, Lunch, Snacks

Hummus Yummus 3 Ways

Irma Crepps

This basic hummus recipe was shared by my fun friend Lisa at least 15 years ago. Although I’ve tweaked it over the years, I’m still making it and still loving it! So creamy and full of flavor, you will make it again and again as well. So quick and so easy!!  Freezes for up to 2 months.

Hummus Yummus 3 Ways

Print Recipe
Approximately 12 Carbs in 2 Tablespoons
Course Appetizer, Brunch, Lunch, Snack
Cuisine American, Italian, Mexican
Keyword Garbanzo Beans, Garlic, Hummus, Lemon, Pesto, Pine Nuts, Red Roasted Peppers, Roasted Pistachios
Prep Time 20 minutes
Total Time 20 minutes

Equipment

  • Food processor
  • Sharp knife
  • Rubber spatula
  • Measuring spoons and cups
  • 3 Small bowls If making all three versions.
  • cutting board

Ingredients

  • 2 Cans Organic Garbanzo Beans Plus water from one can only
  • Juice from 1 Lemon
  • 3 Garlic Cloves, rough chopped
  • ½ Cup Tahini Sesame Paste It may separate like natural peanut butter, so stir from the bottom of container before adding
  • 3 Tbsp Cumin
  • 2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 6 Tbsp Extra Virgin Olive Oil (evoo) Divided
  • ¼ Cup Roasted Red Peppers I buy jars of these! Reserve 1 teaspoon to garnish
  • 1 Tbsp Chipotle in Adobo Sauce Use one pepper, remove seeds, and add some of the canned liquid. Add more if you like it really spicy!
  • 2 Tbsp Cilantro Reserve 1 teaspoon to garnish
  • 1 Tsp Roasted Pistachios
  • ½ Cup Pesto
  • 2 Tbsp Parsley Reserve 1 teaspoon to garnish
  • 2 Tsp Pine Nuts

Instructions

  • Gather all tools for the trade: all equipment and ingredients to save you time.
  • Add 2 cans of garbanzo beans and the liquid from only one can to food processor.
  • Add lemon juice, garlic, tahini paste, cumin, salt, pepper, and 3 tbsp evoo to food processor. Mix until you reach a smooth consistency, about 4-5 minutes.
  • Add 2-3 tbsp of water if mixture is too thick.
  • Scoop out ⅔ of mixture into two bowls for: 1) basic hummus yummus, and 2) herby hummus. The remaining hummus in food processor is for spicy pepper hummus. You can make all three, or just the basic hummus.
  • Basic Hummus Yummus: Drizzle the mixture in first bowl with evoo. Garnish with reserved cilantro and 1 tsp pine nuts.
  • Spicy Pepper Hummus: To remaining mixture in food processor, add roasted red peppers, chipotle pepper (plus 1-2 tsp canned liquid), and 1 tbsp cilantro. Mix well and remove to a second bowl. Drizzle with evoo. Garnish with reserved cilantro and pistachios.
  • Rinse food processor.
  • Herby Hummus: Add third bowl of mixture, pesto, and parsley to food processor. Mix well. Return to third bowl. Drizzle with evoo. Garnish with reserved parsley and pine nuts.
  • Serve with chips, crackers, avocado slices, and cut veggies. Yummmm!