That looks good. Do you usually use sweet potatoes peeled or unpeeled?
definitely peeled.
I like making lentil soup. (or for the holidays, bean soup mix in crockpot with ham bone). Very filling with a salad and a bit of bread. Sometimes shredded cheese on top.
Here are some other ideas
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We make Padma Lakshmi’s kichidi all the time – red lentils, rice, vegetables and chilis as desired. Super easy and tasty, leftovers for lunch. DH reports people always ask him what he has because it smells good. Leave out whatever you don’t have or don’t like:
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Looks amazing!
I had a very ripe banana today and finally gave the banana/egg pancakes a try…. 1 large soft banana + 2eggs (I whirled them in small food processor). A bit hard to flip but pretty good. I added cinnamon and 1/8tsp baking powder to the batter, but there are lots more options in the recipe.
https://www.thekitchn.com/how-to-make-2-ingredient-banana-pancakes-cooking-lessons-from-the-kitchn-218658
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I hadn’t heard of banana/egg pancakes. Since having a grandchild I’ve become acquainted with many ways to use bananas.
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The banana-eggs pancake(s) is most often my breakfast.
As I’ve previously mentioned, I’ve added several other ingredients as I’ve experimented with the recipe.
I now add a scoop of pumpkin, a scoop of Orgain plant-based protein (unflavored) powder, cinnamon, vanilla, a teaspoon of teff (supergrain) and teaspoon of my combo of seeds (chia, flax, hemp) and finally wheat germ.
Makes two medium-sized fluffy pancakes that I really enjoy most mornings. YUM!
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Big fan of the banana egg pancakes here, too. I like to eat mine like a crepe, with a bit of cottage cheese and fresh berries wrapped inside.
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This recipe looked interesting.
Recipe includes “1/8tsp sumac (optional)”. Ha, glad it is optional because it’s not in my spices. Didn’t even know it’s a thing.
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Sumac is common in Middle Eastern and Mediterranean food.
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it is sour, so you could put a squeeze of lemon juice in as a reasonable substitute.
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Pick some up it’s good. I remember searching for it for a recipe when Ottolengli firat cookbook came out. Now plenty of places sell it, I order if from Penzey’s. At its simplest try it sprinkled on hummus.
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Hubby made soup last night with dried beans, garlic and tomatoes from our garden. He did have to go buy celery and carrots, as we used all of those. He added some small cubes of a ham he roasted earlier in the week, plus a ton of herbs, and I don’t even know what-all else. So scrumptious.
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We’ve started vegetable juicing again every day. We have a glass with dinner every evening, and I keep the pulp to mix in soups and stews and mulch into my herb garden. We got back on the bandwagon when friends of ours served us a green juice margarita that was pretty in the glass and quite tasty.
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A green juice margarita sounds so interesting in the best way!
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In praise of hummus…
Part of the key though…what you’re dipping in the hummus!
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It’s funny. I often have hummus in the fridge. But I rarely dip with it, except sometimes with pepper strips for company. I like hummus with mashed avocado (and chia seeds and everything seasoning) to make my version of avocado toast. Usually it’s on Dave’s 21 bread.
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I love hummus as a base “sauce” under a protein - like a highly seasoned piece of chicken or beef. Or top the hummus with a pile of roasted vegetables.
I also recently bought these chips and they were a flavor explosion with the hummus! I paid a lot less than on this website but am not realizing they are an Ohio based product!
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