So today was finally the day that I put another Pinterest recipe into the oven and my belly.
I have had this recipe pinned for a week or two now- since the last issue of Today’s Dietitian came out. It’s a vegetarian recipe, so I have been saving it for a meatless Monday.
I made sure that I had all the ingredients I needed before I did my grocery shopping this past weekend. After I got home from work I went for a quick run.
As I started prepping my veggie gratin dish, I realized that I was craving hummus to an excessive degree. So not only did a whip up a batch of hummus but I made dinner as well.
First here is my recipe for easy peezy hummus (I could eat this with a spoon- but carrots also work).
-1 can chick peas, drained and rinsed
-1-2 Tbsp of white truffle or sesame oil
-1 Tbsp of Raspberry Vinegar (or balsamic vinegar)
-water as needed for moisture (it’s pretty easy to eyeball this)
-2 tbsp Sriracha, or other hot sauce (this is optional- but I like spice)
From start to finish this recipe legit takes like 5 minutes.
And it’s also hummus, so from here- the sky is the limit – you can add a lot or a little spice, you can add roasted red peppers, sometimes I like adding pomegranate seeds, lemon juice, you can even play around with different oils and vinegars. Again – it’s hummus- you really can not go wrong.
Here is the recipe for the Brown Rice Gratin with Broccoli and Spinach- originally from Today’s Dietitian Magazine.
-3 cups broccoli florets cut into small pieces
-1 cup low fat/fat free milk
-2 Tbsp Parmesan cheese
-3/4 tsp Italian Seasoning
-1, 10 oz package frozen, chopped spinach, thawed, and water squeezed out
-2 cups cooked brown rice
-3/4 cup shredded cheese
Preheat oven to 375, coat a baking dish or a casserole dish
Steam broccoli in a steamer, steaming rack or use a steamable bag of broccoli
In a large bowl (really make sure it’s a big bowl- because everything is going in that bowl) whisk the egg, milk, Parmesan, Italian seasoning. Then mix in spinach, rice, and the broccoli. Top with cheese. (I topped with both cheese and breadcrumbs – because I like crunchy, cheesy goodness).
Bake for 30 minutes. Let stand for a minute or two before devouring.
Both recipes are super easy, and if you’re just cooking for one you can very easily cut the Rice Gratin recipe in half, or of course, freeze any leftovers!