White Bean Hummus with Lime, Parsley, and Cilantro

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I don’t know about you all, but here in Virginia, Richmond is flirting with spring. Whenever the weather starts to warm up and the sun comes back out, I start craving those fun and refreshing flavors of summer.

I generally try to shop in season, to help ensure a variety in my diet and to help protect the Earth. As a result, I should have restrained from purchasing limes or these fresh summer herbs at the moment; however, we all have moments of weakness! With spring just around the corner, I broke and had a great time pulling together this scrumptious and refreshing hummus spread. Try it with raw vegetables, pita chips and pretzels, or as a spread on your sandwich or savory bagel!

Happy Cooking!

Love, a rented kitchen

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Ingredients:

  • 2- 16 ounce cans of white beans
  • 2 Tablespoons olive oil
  • 1 Tablespoon water
  • Juice from 1 lime
  • ½ teaspoon dried cilantro leaves (or a handful of fresh leaves!)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions:

  1. Combine the first three ingredients in a large food processor, and blend until the white beans are a smooth consistency. (You may need to stop and wipe the side of your food processor with a spatula!)
  2. Add the spices and herbs to the beans and process until completely mixed in.
  3. Serve with vegetables, carrots, on sandwiches, or on a savory bagel!

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Notes and Tips!:

  •  Source: A Rented Kitchen
  • If you like this recipe, try this other yummy dips from ‘A Rented Kitchen’! (Recipe links below):

 

Sweet Potato Quinoa Cakes with Blackberry Salsa

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It is kind of crazy to think that I started this blog as a sophomore in college. It’s even crazier to think that I am now a senior in college! Where did the time go?! I can tell that it is the last semester of my senior year, because I am busier than I think I’ve ever been.

We all go through seasons and make choices to commit to different things that occupy our lives, and in this last stretch I have found myself committed to probably a few too many things. It’s a balance, and I’m learning. However, despite the crazy, I do not regret any of my decisions or commitments because my every day is filled with so much joy.

One of the negative consequences of my busy schedule is this blog and my cooking efforts have been slightly neglected. I promise to you I am still cooking up a storm here in Richmond, however the posts have been coming slower than usual recently and I apologize for that!

I have a ton of changes coming my way in the next several months- a new school, a new degree program, a new community all together. Despite these changes, one thing that I know will not change is my passion for environmental friendly living, and my commitment to witnessing to that through this blog.

Thus, I appreciate all of you patient enough to continue following despite my crazy college schedule. You all are one of the sources of my daily joy, and for that I am so grateful.

Enjoy these delicious sweet potato quinoa cakes! They’re seriously as good as they sound.

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Sweet Potato Quinoa Cake Ingredients:

  • 1 medium sweet potato (about 6 oz), peeled and chopped
  • 1/2 red onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 cup cooked quinoa
  • 1/4 cup whole wheat bread crumbs
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 1 large egg, lightly beaten

Blackberry Salsa Ingredients:

  • 1 pint fresh blackberries, chopped
  • 1/2 red onion, finely diced
  • 1/2 jalapeno, finely diced
  • 1/2 cup chopped cilantro
  • the juice of 1 lime
  • salt and pepper to taste

Directions:

  1. Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil.
  2. Once hot, add the sweet potato, onion, ¼ teaspoon of salt and 1/4 teaspoon of pepper.  Stir thoroughly, cover, and cook for 10-12 minutes, or until potato is soft.
  3. Create a circle in the center of the pan, and toss the garlic into the middle. Cook for 30 seconds, or until fragrant, and then stir into the potato mixture.
  4. Transfer the potato mixture into a large bowl and mash well.
  5. Add the quinoa, breadcrumbs, cheese, herbs, and remaining salt and pepper to the bowl- mix thoroughly.  Once mixed, stir an egg into the bowl for added moisture.
  6. Using your hands, shape four equally sized patties.
  7. Meanwhile, heat a Tablespoon of olive oil in the skillet you used previously over medium heat. Cook the patties one at a time, about 3-4 minutes on each side, or until golden brown.
  8. To prepare the blackberry salsa: Combine all the ingredients in a small bowl and mix thoroughly. Use alongside or on top of the patties for an extra kick of flavor!  

 

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Notes and Tips!:

  • Yield: 4 patties
  • Source: How Sweet It Is  
  • Gluten Free? Use Gluten-free bread crumbs! 
  • Like this recipe? Check out these other delicious dishes from ‘A Rented Kitchen!’ (Recipe links below!)

Recipe Links:

Sweet Potato Thai Soup

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Hello wonderful readers! In just a matter of hours we will be saying goodbye to 2012 and welcoming in 2013. Hard to believe, right? At the beginning of 2012 my cooking experience in the kitchen consisted of popcorn, cereal, and homemade muffins. Now, 88 recipes behind me, I am still far from an expert, but no doubt my repertoire has grown exponentially.

My plans for growth have not stopped there. Here are a few of my goals for the New Year!

  • A few loaves of gluten free bread!
  • Homemade lasagna
  • A few Indian food dishes
  • A few more soups (maybe Egg Drop soup!)
  • Increasing use of seasonal dishes
  • Another veggie burger (see my black bean burger here)
  • Homemade chai tea
  • Garden fresh salsa
  • Sweet potato hummus

Expect these few recipes and many many more in the New Year. And come back often! Readers like you always inspire me to continue learning and cooking.

To welcome in the New Year, here is a delicious soup recipe from two of my favorite people- Meg and Jarrett.  My family has enjoyed it countless times, so I thought it was beyond time I share it with you all! Curl up with a bowl of this delicious soup to kick your January off to a great new start.

With love, and wishes for a wonderful New Year, from my little rented kitchen to yours

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Ingredients:

  • 2 (10 oz.) cans diced tomatoes and mild green chiles (I suggest Rotel Mild!)
  • 1 (15 oz.) can red beans, rinsed and drained
  • 1 (14 oz.) can vegetable broth
  • 4 cups cubed, peeled sweet potato (about 1 ½ pounds)
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • ½ cup water
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 3 Tablespoons creamy peanut butter
  • Suggested Optional garnish: Chopped dry-roasted, unsalted peanuts and lime wedges

Directions:

  1. Combine the first 12 ingredients in a 5-quard slow cooker.
  2. Cover the slow cooker and cook on low for 7 hours, or until the vegetables are soft.
  3. Remove ½ cup of the warm liquid from the slow cooker, and place in a glass measuring cup or small bowl. Add the peanut butter to the liquid and whisk well.
  4. Mix the peanut butter mixture into the stew, stirring well.
  5. Serve with a sprinkling of peanuts and lime wedges, if desired.

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Notes and Tips!: