Tag: Pine Nuts

Holiday Favorites, Sides, Vegetable

Creamy Spinach with Pine Nuts

Irma Crepps

I’m all about quick side dishes on a busy week night. Somehow the combination of cream cheese and sour cream makes this simple spinach dish so good that your family will ask for again and again! Easy? Healthy? Yes and yes.

Creamy Spinach with Pinenuts

Print Recipe
Approximately 5 carbohydrates per serving
Course Easter, Side Dish, Vegetable
Cuisine American
Keyword Garlic, Pine Nuts, Shallot, Spinach
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Equipment

  • Skillet
  • Wooden Spoon or Spatula
  • Chef's Knife
  • cutting board
  • 1 Whisk

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil EVOO
  • 1 Tbsp Butter
  • ½ Cup Onion White or yellow, chopped
  • 2 Garlic cloves, minced
  • ½ Cup Cream cheese softened
  • ½ Cup Sour Cream Or Plain Greek Yogurt
  • 8 Cups Fresh Spinach Chopped
  • Salt and Pepper To Taste
  • ½ Tsp Nutmeg Grated. Enhances the flavor!
  • ⅓ Tsp Crushed Red Pepper Optional
  • ⅓ Cup Pine Nuts

Instructions

  • Gather all tools and ingredients for the recipe to save time!
  • Heat 1 tbsp butter and 1 tbsp evoo in skillet on med-high temp. Add chopped onion. Saute until soft and golden. Add minced garlic and cook about 1 minute to avoid burning the garlic.
  • Whisk in cream cheese and sour cream (or yogurt) until creamy, on medium-low heat.
  • Add spinach and seasonings to skillet. Stir well until spinach is wilted.
  • Sprinkle pine nuts on top and enjoy!
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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!