Roasted Red Pepper Hummus

Kapree and I love hummus, and since it's a 60 Day BMS approved food we've been having a lot of it lately.  I really like the smokiness of this recipe, from the roasted red peppers and the cumin.


Roasted Red Pepper Hummus

Ingredients:

1 jar (12 oz.) roasted red peppers (drained) (don't give me crap because I didn't roast my own!!!)
2 cans (15 oz. each) garbanzo beans, rinsed and drained
1/3 cup lemon juice
3 tbsp. tahini
1 tbsp. olive oil
2 garlic cloves, peeled
1 1/4 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. pepper

Directions:

Add all ingredients to blender; cover and process until blended.  Transfer to a serving bowl.  Chill in refrigerator for one hour before serving.  Garnish with additional red peppers or additional garbanzo beans if desired.  Serve with pita bread, pita chips, crackers or tortilla chips.

Green Chile Stew

Thom loves green chile stew, and I have been looking for years for a good recipe for it.  I'm pretty sure I don't need to look anymore, this was fantastic!!!

Green Chile Stew
Recipe adapted from Shockingly Delicious

Ingredients:

2 tbsp. olive oil

2 lbs. boneless pork, cut into 1-inch cubes

1/2 cup chopped onion

1 clove garlic, minced

1/4 cup flour

1 15 oz. can fire roasted chopped tomatoes

2  7-oz. cans chopped green chilies

1 fresh jalapeno chopped

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. sugar

1 cup chicken or beef broth

 

Directions:

 

Heat olive oil in dutch oven.  Add pork and cook until browned.  Add onion and garlic and stir with the meat.  Add the flour and stir for 2 minutes.  Add the tomatoes, green chiles, jalapenos, salt, pepper and sugar; mix all ingredients together.  Add the broth.  Lower heat, then cover pot and simmer for 1 or 2 hours, until meat is tender.