appetizer – Page 3 – Strong Roots Nutrition

October 14, 2013

The best basic hummus

Hummus is a wonderful on-the-go lunchtime staple. The incredibly smooth, creamy texture of store-bought hummus is amazing, and luckily for us, I know the secret to getting the same incredibly texture at home: skin the chickpeas. Before you go thinking I'm totally off my rocker, let me assure you that this doesn't take that much time and it really is key to making hummus better than your favorite store brand. That's right. Trust me here. Try it and you'll see. [Update: I've found that with a high-speed blender like a Vita[...]

appetizer, fall, side

August 8, 2012

Welcome to Denver: Oregano-roasted fingerling potatoes with garlic aioli

I've moved to Denver! Due to the busyness of moving and getting settled, cooking projects have been on the back burner, but some beautiful fingerling potatoes changed that. Fingerling potatoes are small, narrow, finger-shaped potatoes. This nice medley came with a mix of Russian banana (yellow skin), French (red skin), and purple Peruvian (bluish-purple skin). What a pretty combination! Aioli is not as scary as it sounds. It's basically mayonnaise, and it has only 5 ingredients. And, most importantly, it is[...]

appetizer, side, snack, summer, vegetable, vegetarian

June 16, 2011

Spinach-Ricotta Galettes and Tartelettes

Spinach-Ricotta Galettes and Tartelettes Makes about 10 2" tartelettes or 6 4" galettes For pastry crust: 1/2 cup all-purpose flour 4 Tbsp cold butter (I used salted here) ~1 Tbsp ice water For filling: 1/2 medium shallot 1 clove garlic 3/4 cup frozen, chopped spinach, thawed and squeezed to damp 1/3 cup ricotta 1-2 Roma tomatoes, sliced into 1/4 inch slices Basil (I prefer fresh, but my basil plant isn't with me at the moment, so I used dried) Sea salt Black pepper Olive oil To make the crust, chop the butter into 1/2 inch slices and combine in a food proc[...]