Masonable Mondays #5 - Snickerdoodle Hummus

Welcome to Masonable Mondays #5! Today I made a salty, sweet and healthy Snickerdoodle Hummus Masonable. I have been making this snickerdoodle hummus for years. It is amazing! It tastes and smells just like snickerdoodle cookies! The secret is cinnamon and almond butter instead of tahini. I made my own almond butter this weekend. I used my Almond Toffee Butter recipe and just omitted the toffee pieces. But you can use store bought, I know I have many many times. Even some of the friends I shared the recipe with used peanut butter and said it was delicious. If you haven't tried a sweet hummus this should definitely be the one you try. It is so good with sliced apples and carrots. The carrots will remind you of glazed carrots. I really like the salty pretzel crackers with it too. It has that salty sweet thing going for it. The #Masonable is the perfect container to pack all these yummy companions into a easy to carry snack or dessert. It is just sweet enough to satisfy your sweet tooth. So grab a mason jar and a fruit cup and get prepping.

Snickerdoodle Hummus Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

Carrot sticks
Apple slices*
Snickerdoodle Hummus (recipe below)
Pretzel chips or crackers

Directions

Add carrots and apples to the bottom of the mason jar. Add fruit cup and place hummus in cup. Add lid and stack pretzels on top of lid. Top with inverted fruit cup and secure with mason jar ring. Store in refrigerator until ready to eat.

*Note: To prevent apple slices from turning brown toss in lemon juice before adding to the jar.

Snickerdoodle Hummus

Makes about 1-1/2 cups; 12 – 2 Tbsp servings

Ingredients

1 (15 oz) can low sodium garbanzo beans

2 Tbsp. almond butter

2 Tbsp. maple syrup

1 Tbsp. brown sugar

1/2 tsp. cinnamon, ground

Directions

Drain garbanzo beans reserving liquid. Place garbanzo beans in a food processor along with almond butter, maple syrup, brown sugar, and cinnamon. Pulse for about 1 minute until all ingredients are thoroughly combined. Slowly drizzle in reserved liquid (you will not need all of it, approx. 1/3 cup) until the dip is smooth and desired consistency. Transfer to a bowl and store in the refrigerator until ready to serve.

To serve try garnishing with a sprinkle of cinnamon and a drizzle of maple syrup. Surround hummus with apple slices, carrots and/or pretzel crackers.

Nutritional Info per Serving: Calories 71.8; Total Fat 2.0 g; Saturated Fat 0.2 g; Polyunsaturated Fat 0.5 g; Monounsaturated Fat 1.1 g; Cholesterol 0.0 mg; Sodium 105.7 mg; Potassium 91.7 mg; Total Carbohydrate 12.3 g; Dietary Fiber 1.7 g; Sugars 3.5 g; Protein 2.1 g

Linking to:
Tumbleweed Contessa - What'd You Do This Weekend?

Instant Pot Spicy Beef Vegetable Soup

I have made this Spicy Beef Vegetable Soup sooooo many times. Too many to count in fact. At one point I would make it just about once a week. It is so easy to throw together. I usually make it on the stove. Well let me tell you it just got faster to make too! I made it in the instant pot tonight and it was so easy and super fast. And, and, it did not heat up the kitchen! I didn't have to stir anything. I just waited for the beep and did a quick release. Delicious and very simple! Taste like it cook for a long time, all the flavors were perfectly blended. I can't wait to enjoy the leftovers, they make a great lunch.

You can play around with the ingredients too. I can't tell you how many of my soup recipes start as a variation of this one soup. My Stuffed Zucchini Soup, Moussaka Soup and Barbecue Pork and Vegetable Soup all started as a variation of this recipe. I look forward to adapting some of them to the pressure cooker one day too. I hope this recipe will inspire you to make some soup in your pressure cooker soon.

Instant Pot Spicy Beef Vegetable Soup
Makes 6 to 8 servings

Ingredients

1 lb. lean ground beef
1 cup chopped onion
27 oz. spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies, undrained
1 cup sliced celery
1 tsp. beef bouillon
1 bay leaf
Kosher salt and black pepper, to taste

Directions

Place Instant Pot on saute, drizzle with a little olive oil add beef and onion. Brown stirring occasionally, season beef and onion mixture with salt and black pepper. Add remaining ingredients and set to cook at high pressure for 4 minutes. When cooking cycle is complete let sit 1 minute and perform a quick release. Remove bay leaf and serve.

For Crockpot and Stovetop directions [Click Here].

For a Low Sodium version make the following substitutions: Low sodium pasta sauce, no salt added Rotel tomatoes and use 3-1/2 cups unsalted beef stock for water and bouillon.

Thai Coconut Vegetable Soup

The other day I was at the store picking up the ingredients to make a pot of Hot and Sour Vegetable Soup. I was reaching for bamboo shoots when I saw the coconut milk. That is when the wheels started turning, what if I added coconut milk to the soup? I got both and I just kept thinking. By the time I got home I had decided that adding coconut milk would make the soup more Thai style. So I did some research. Most of the soup recipes I saw included ginger, lemon grass, fish sauce, herbs (basil or cilantro), chili paste, and coconut milk. Well I did not have lemon grass but I had everything else. So I went for it. I think it turned out amazing. I used a combination of lemon and lime juice to compensate for the lemon grass. I would not call the soup authentic at all but it was surely delicious. I did keep the simple cooking method or the Hot and Sour Soup. It is pretty much a dump and stir recipe. Ready in 10 minutes. I loved all the Thai flavors of curry, fish sauce and ginger. I think next time I may peel and slice the ginger in thin threads. I think I would enjoy leaving it in the finished soup. I loved the creaminess of the coconut milk too. It really balanced all the red curry heat. This is another great soup option. I see making it again soon.

Thai Coconut Vegetable Soup

Serves 4 to 6

Ingredients

Coconut oil spray

1/4 cup onions, diced

4 slices fresh ginger

1 Tbsp. cilantro, chopped plus more for garnish

4 cups unsalted chicken stock

16 oz. package frozen stir fry vegetables (I used a sugar snap blend with carrots and mushrooms)

1 cup sliced mushrooms(I used reconstituted Shiitake, stem removed)

2 Tbsp. low sodium soy sauce

2 Tbsp. fish sauce

2 Tbsp. Thai red curry paste

2 Tbsp. lemon juice

1 – 2 tsp. brown sugar

1 tomato, seeded and cut into strips

13.66 oz. can lite coconut milk

1 green onion, sliced

1 jalapeno, sliced

Lime, cut into wedges

Directions

Spray a soup pot with coconut oil, sauté onions, ginger and 1 Tbsp. cilantro over medium high heat. When onions begin to soften add chicken stock. Bring chicken broth to a boil, add frozen veggies, mushrooms and turn off heat. Add remaining ingredients except jalapeno, remaining cilantro and lime wedges; stir to blend. Remove ginger slices. Serve garnished with jalapeno slices, additional cilantro and a lime wedge.

Chicken Wild Rice Soup with Mushrooms

At Thanksgiving a family friend asked if I had a wild rice soup recipe. I didn't but it has been on my to do list for a while. So after the holiday I started experimenting. I wanted to use leeks instead of onions, but the first time I tried to make it I could not find them. I used onion instead. I also wanted to use a box wild rice blend. The first pot was delicious but the wild rice blend was not "wild" enough. The first attempt was so good. Dear sister loved it. But I really wanted to try it with leeks and more wild rice. The second time I was able to find leeks and a "wilder" rice blend. I really couldn't tell much difference. So if you can't find leeks don't worry about it. I suggest finding a rice blend with as much wild rice as possible. It will just have more texture and chew the more wild rice there is in the blend. This may not be the healthiest of soup recipes but it is really, really, creamy and tasty. So worth the calories! I think the decadence of butter and half & half makes it very filling. I love the mushrooms, leeks and the wild chewy rice too. A great twist on chicken soup. I am so glad I finally tried making this soup. I will definitely make it over and over again. I can't wait to try it with leftover turkey one day.

Chicken Wild Rice Soup with Mushrooms

Serves 6

Ingredients

1/4 cup unsalted butter

2 leeks, chopped and rinsed thoroughly (or 2 small onions)       

2 carrots, diced

2 ribs celery, diced

1 clove garlic, minced

8 oz. mushrooms, sliced

1/2 teaspoon salt, or to taste

1/8 teaspoon pepper, or to taste

1 dash red pepper flakes

1-1/2 tsp. Italian Herb Rub

1/3 cup all-purpose flour

6 cups unsalted chicken stock

1 cooked chicken breast, diced

1 (4.3 oz.) box long grain and wild rice mix (save seasoning for another use)

1 cup half and half

Directions

In a Dutch oven, saute the carrot, celery and leeks(white and pale green parts) in butter for 5 minutes or until tender. Season with salt and peppers. Add garlic, mushrooms and Italian herb rub continue to cook until mushrooms begin to brown and soften. Stir in the flour until blended. Continue to stir constantly until no longer smells like flour. Gradually add broth, cook and stir for 2 minutes or until thickened. Add the chicken, return to a boil. Add the rice; reduce heat, cover and simmer for 15 to 20 minutes until rice is cooked. Add half and half and continue to cook until warm through. Taste for seasoning, adjust if necessary and serve.

Notes: Try to find a rice mix with more wild rice or use 1/2 cup of royal blend wild rice blend.

Wild Rice Blend and "Wilder" Rice Blend

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Chicken Pot Pie Soup

This soup has been years in the making. I began developing this recipe after making someone else's version of Chicken Pot Pie Soup. It was good but not what I thought of when I hear chicken pot pie. I have been tweaking it a little each time I make it until I decided this is how I want to make it every time. This is the third recipe I made with those baked chickens I made a few weeks ago. You are probably thinking to yourself what took her so long to post this? Or maybe, she isn't using week old chicken? No the photos are that old. I had a slight mishap when taking my photos. You see, I will let you in on a little secret. Sometimes food stylist place a small dish in soup bowls so the ingredients sit on the bowl and show up at or above the liquid in the soup. This usually works well. See the bowl in the fore ground, you can see all the ingredients. The bowl in the background not so much. But this time, the little bowl I used floated up above the liquid. I did not notice it until I went to edit the photos. I never watch the ingredients in the bowl when I take the photos. You would think the food should stay put right? I am always look at the composition. Whoops! Well it has taken me this long to photoshop the photos and muster the courage to go ahead and post them anyway. I am a novice at photoshop and had a hard time making that little bowl disappear. The soup on the other hand disappeared fast. This soup has all the creamy, savory goodness of a chicken pot pie without the crust. I love all the veggies. You can use your favorites. I have tried many combinations and they are all great. But I have to say this combo of onion, celery, carrots, peas and potatoes is what makes it like my favorite pot pie. I hope you enjoy it as much as I did.

Chicken Pot Pie Soup
Serves 6

Ingredients 

2 Tbsp. chicken fat, olive oil or butter
1 onion, chopped
2 ribs celery, diced
2 carrots, peeled and diced
1 clove garlic smashed
1 Idaho potato, peeled and diced
2 cans healthy request cream of celery or cream of chicken soup (I like 1 of ea.)
4 cups fat-free unsalted chicken stock 
2 cups water 
1 bay leaf
1/2 tsp. Herbs de provenance
2-1/2 cups cooked chicken, chopped 
1-1/2 cups frozen peas
1/2 tsp. kosher salt, or to taste 
1/4 tsp. black pepper, or to taste 
Pinch red pepper flakes, or to taste
1/4 cup half and half

Directions 

In a Dutch oven, sauté the onion, celery and carrot in chicken fat over medium high heat. Season with salt and pepper; sauté until veggies begin to soften. When onion is translucent and starts to get golden, add garlic and sauté until fragrant. Add potatoes, cream soup, chicken stock, water, bay leaf, Herbs de provenance and bring to a simmer. Simmer for 10 minutes or until potatoes are tender. Add chicken and peas to pot; bring back to a simmer. Taste for seasoning and adjust if necessary. Simmer for 5 minutes or until peas are thawed and chicken is warm through. Add half and half, stir to combine. Remove bay leaf, turn off heat and serve.

See that little white bowl peeking through the soup and veggies. 

Sneaky little bowl!

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Cauliflower and Artichoke Salad

You know how everyone is using cauliflower as a substitute for everything? Well I don't know if I could ever give up rice, potatoes and grains for just cauliflower but sometimes it just works. This is definitely one of those times. I got the bright idea to take a family favorite Artichoke and Rice Salad and make it over with cauliflower. My family has been making this rice salad since dear sister and I were in 4-H. We didn't raise farm animals in 4-H. We cooked, made napkin rings and neat nighties(pajamas). We also competed in 4-H cooking contests. In fact, dear sister won a rice cookery contest with this inspiration recipe for Artichoke and Rice Salad. Now our memories are not what they use to be; so there is some debate as to where this recipe came from. I say it came from a cookbook called Pirate's Pantry that fell apart and was tossed. Dear sister said it came from one called Pots, Pans and Pioneers. I included that recipe below. One thing we agree on is we added some green olives to the recipe. The original recipe gets most of it's flavor from a box rice mix, curry powder, artichokes, green onions and olives. Since I substituted cauliflower for the rice mix; I added chicken bouillon, carrot, garlic and parsley to my salad. It works really well. I really enjoyed it. It has the same mild curry flavor but it is nice and crunchy. It has a similar texture to coleslaw. I loved the texture and flavor. This salad would be a great pot luck salad. Delicious with grilled foods or just a light lunch all by its self. Mom was really impressed and wanted the recipe. Dad tried it and said it was good. Dear sister said it was very good but her favorite is still the original rice salad. So there you go! I am giving you two salads in one post. You can choose your favorite.

Cauliflower and Artichoke Salad

Serves 6 to 8

Ingredients

5 cups cauliflower, florets

1 small carrot, peeled and roughly chopped

1 garlic clove, minced

1/2 cup light mayonnaise

1 tsp. low sodium chicken bouillon

1/2 tsp. curry powder

1/8 tsp. turmeric

1 Tbsp. parsley, chopped

1/2 green bell pepper, diced

1 small jar marinated artichoke hearts, drained liquid reserved

2 green onions, sliced

1/4 cup sliced green olives with pimentos

Kosher salt, to taste (optional)

Dash white pepper, to taste

Direction

Place cauliflower and carrot in a blender. Fill blender container with water and pulse until cauliflower resembles grains of rice. Drain in a colander, pat dry and set aside.

In a serving bowl add garlic, mayonnaise, reserved artichoke liquid, chicken bouillon, curry powder, turmeric and parsley; stir to combine. Add cauliflower mixture, bell pepper, artichokes, green onions and olives; stir until mixed well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Lemon Chicken Orzo Soup

Here is another restaurant copycat recipe. I tried this soup at Panera Bread recently and immediately wanted to make it at home. I tried a recipe I found on Pinterest and thought it was delicious but decided to make some adjustments of my own. First, I did not get fussy about measuring the veggies. I added more spinach and onion. I also added a clove of garlic too. I tried to chop the veggies really fine, just as small as I could. I wanted to be able to almost drink the soup without a spoon. I also decided to add a tempered egg to add body and silkiness to the broth. It also balances the lemon juice really well. It turned out delicious. I know it is summer and all that, but this soup is light and fresh. It made a great lunch for dear sister and I. We have to thank dear sister for being my hand model today. Without her you could not have seen all the goodies hidden below the surface of the soup. I told her I may need her services in the future. The last photo is my favorite. She really captured all the delicious ingredients in that one spoon. I hope it will tempt you enough to try this recipe for yourself.

Lemon Chicken Orzo Soup
Serves 4 to 6

Ingredients

8 cups fat-free low sodium chicken broth
1 boneless, skinless chicken breast (6 ounces)
1 medium carrot, peeled and cut into small pieces
1 large celery stalk, cut into small pieces
1 small onion, finely chopped
1 clove garlic, minced
1 cup chopped spinach, chopped
1 sprig fresh oregano, leaves only
1 sprig fresh basil (6 to 8 leaves), chopped
1 bay leaf
1/2 tsp. Kosher salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1/2 cup dry orzo
Juice of 1 medium lemon
1 egg, beaten
Lemon slices (optional garnish)
Grated Parmesan (optional)

Directions

Place all of the ingredients except the lemon juice, egg and garnishes in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.

Remove the chicken breast from the soup, dice into 1/2” inch pieces, and return to the pot. Add the lemon juice to beaten egg, whisking to combine. Slowly drizzle in a ladle of broth from soup into egg mixture whisking as you go. Add two more ladles of broth continuing to whisk. Add egg, lemon and broth mixture to soup pot stirring to combine. 

To serve, remove and discard the bay leaf. Ladle soup into individual bowls and garnish with lemon slice and/or Parmesan cheese (optional).

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Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?

Carole's Chatter: Food on Friday - Soup

Spicy Cilantro Coleslaw

I don't remember how this recipe came about. I seem to remember making it for a BBQ dinner with the family. It was a huge hit with Mom and dear sister back then. I love the sweet heat in this slaw. The honey and rice vinegar adds just a hint of sweetness. They also balance the heat of the pickled jalapenos. The cilantro is also a great ingredient in this slaw, adds lots of flavor and freshness. This slaw is so fresh and light, perfect for a BBQ, fried fish or on tacos. That is my plan for this slaw tonight. It is going to add crunch to my Piri Piri Salmon Tacos. So I hope you will give it a try and don't forget to check out the tacos too.

Spicy Cilantro Coleslaw

Makes 8 servings

Ingredients

1 bag coleslaw mix

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt, or to taste

2 Tbsp honey

1/4 cup pickled jalapenos, chopped

Directions

Whisk vinegar, oil, salt, honey and jalapenos in a large bowl. Add cilantro and coleslaw mix; toss well to coat and let flavors blend about 30 minutes. 

Linking to:
Carole's Chatter: Food on Friday - Picnic Food
My Pinterventures: Summer Salads Party

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Edamame Broth Bowl

Dear sister is to thank for this delicious recipe. She was the one who introduced me to the Broth Bowls at Panera Bread. They were so good! It inspired me to try to make them at home. I looked at the ingredient list and just experimented with the quantities. The mushroom mixture was very easy. The broth relatively easy too. It just needs time to infuse the garlic and ginger into the broth. I also thought that straight veggie broth was too much. I like thinning it out with a little water. It was lighter and let the garlic, ginger and miso to be more prominent. The edamame blend however was a little more challenging. I wanted the smoky fire roasted flavor but it really dries out the edamame. I found that if you cook the edamame first and broil to get the fire roasted dark bits they are not as tough. I also found placing them hot from the broiler into a bowl and covering them helps them steam a little bit. I have made both the chicken broth bowl and the edamame broth bowl now. I find the edamame broth bowl has a wonderful smoky flavor. Just delicious! They are so easy and you could definitely make as a make ahead meal. Just make all the components one day and assemble and re-heat the next. Or take it for lunch. The leftovers re-heat well. I will definitely be making these bowls over and over again. Next time I will make the chicken version and share the Thai Seasoning Blend I made with you. So check back soon. In the meantime enjoy this make at home copycat meal. I hope you will enjoy it as much as we did.

Edamame Broth Bowl

Makes 4 large servings

Ingredients

12 to 16 oz. bag frozen edamame

1 red bell pepper, chopped

1 small carrot, julienned or small dice

1 Tbsp. + 1 tsp. olive oil (divided)
kosher salt, black pepper and red pepper flakes to taste

1 small onion, chopped

8 oz. mushrooms, sliced

3 cloves garlic, minced (divided)

1 teaspoon fresh ginger, grated

4 cups unsalted vegetable broth

2 cups water

1 Tbsp. low sodium soy sauce

1 Tbsp. low sodium Worcestershire sauce

1 Tbsp. toasted sesame seed oil

1 Tbsp. garlic chili sauce

2 Tbsp. miso paste (I used a mixed style)
8 oz. dry soba noodles (or 4 min. Chinese egg noodles)

2 cups baby spinach

1 cup coleslaw mix

1/2 head of radicchio, shredded

4 to 6 Tbsp. cilantro, torn
Sesame seeds to garnish

Directions

Preheat the oven to 450 degrees F.

Place the edamame, carrot, red pepper and 1 clove minced garlic in a microwave safe dish. Microwave cover on high for 4 minutes. Let stand 3 minutes; add 1 tsp. olive oil, salt and peppers then pour out onto a large baking sheet. Set oven to broil. Place on the middle rack of the oven and broil for 10 to 12 minutes, just until the edamame begins to brown. Remove from the oven, place in a bowl and cover. Set aside until ready to assemble bowls.

Add 2 tsp. olive oil to a large soup pot over medium-low heat. Add onion, sauté’ until onion begins to get translucent. Add sliced mushrooms continue to sauté until mushrooms are soft and begin to brown. Season with salt and peppers and remove from pot and set aside.

Add more olive oil to the pot if necessary; add remaining 2 cloves minced garlic and ginger, sauté until fragrant. Add broth, water, soy sauce, and Worcestershire sauce simmer on low for 30 minutes. Mean while prepare noodles to package directions. Remove broth from heat and whisk in sesame oil, garlic chili sauce and miso paste.

To serve add a few spinach leaves to 4 large bowls, add some coleslaw, radicchio and 1/4 of the prepared soba noodles. Then add steaming broth over the top. Garnish with 1/4 of the mushrooms, edamame mixture, cilantro and sesame seeds. Serve with a soup spoon and chop sticks.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

The Diary of a Real Housewife: Friday Favorites

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Ms. en Place: See Ya in the Gumbo

Tumbleweed Contessa: What'd You Do This Weekend?

Anyonita Nibbles: #tastytuesdays

Back to the Basics: Tuesdays with a Twist

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Creative K Kids: The Ultimate Party on Google+

Memories By The Mile: Treasure Box Tuesday