Posts Tagged ‘Sides & Other’

Sweet Potato Hummus

Ask anyone who knows us, my husband and I eat a lot of hummus…. maybe 2 or 3 times most weeks, enough that we consider hummus its own food group.  We buy it at the store, stop for it at our favorite restaurant, and we make it at home.  I haven’t found a recipe that I’m really happy with, I’ve found some good ones, but I’m still always on the look out for more.

In my search for the perfect hummus recipe I ran across this recipe for Sweet Potato Hummus and had to make it right away!  I already had all of the ingredients on hand so I whipped up a batch for dinner.

The recipe is the same as a typical hummus recipe but with the addition of sweet potato.   This hummus is sweeter than traditional hummus and the sweet potato flavor is subtle.  It’s not the perfect hummus recipe that I had my heart set on but it’s something new and unique and, overall, pretty delicious.


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Pickled Eggs & Beets

I made my first batch of pickled eggs & beets of the year for Easter weekend! I know these aren’t for everyone, I didn’t even like them until a few years ago!!  They remind me of all things spring, summer, and family….this recipe has been in my family for years.

They are slightly sweet and best served cold.  Perfect for picnics, holidays and light afternoon snacking.  If I’m eating them alone I like to pair them with saltine crackers.


12 hard-boiled eggs, shelled

2 cans sliced beets

1 c. liquid reserved from beets

1 c. vinegar

1/2 c. brown sugar

2 cinnamon sticks, broken into pieces

8 whole cloves
Drain liquid from beets and set beets aside. Add Sugar, vinegar, cinnamon and cloves. Boil mixture together for 10 minutes. Place eggs and beets in glass container. Pour in liquid.

Let stand in refrigerator for 1-2 days before eating (the longer, the better!) Also, when you have eaten all of the eggs you can place more in the leftover liquid and wait a few more days for another batch!

Note: this deep purple color was captured after 4 whole days of pickling! Mmm!

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Cardamom Granola Bars

These are a-maz-ing.  I’ve been holding onto this recipe for quite sometime and man, oh man, am I happy that I finally got around to making these granola bars!

They’re crunchy, not too sweet and have the perfect amount of cardamom flavor…. perfect for snacking.

After reading the reviews I took some suggestions from others and cut the brown sugar down to 1/4 c. and the butter down to 4 tbs.  I also substituted the raisins for dried cranberries, and the walnuts for a mixture of pecans and almonds.

Here’s what you need:

2 cups rolled oats

1/2 cup nuts (your choice) & 1/2 cup raisins or dried cranberries

1/4 cup packed brown sugar, 1 1/2 tsp. ground cardamom, 4 tbs. butter, & 3 tbs. honey

Mix and bake to get this deliciousness:


Preheat oven to 350’F.

Line a 9-inch square pan with foil, extending the foil over the sides.  Spray foil with nonstick cooking spray.

Combine oats, raisins/cranberries, nuts & cardamom in large bowl.

Heat butter, brown sugar, & honey in sauce pan until boiling.

Pour mixture over dry ingredients and mix until well coated. Transfer to prepared pan and press in evenly with spatula.

Bake 30 minutes, until top is golden brown.

Cool on rack, when completely cool (it’s hard to wait, I know) lift granola out of pan and cut into 18 bars. *

*Note: My granola did not did not cut into perfect bars but I was able to break it into large chunks.  I have a feeling this may be because I skipped out on some of the sugar and butter but I still recommend doing so, it’s worth leaving out the extra because it turned out perfect!!

Find the original recipe on allrecipes.com, here.

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