Black Bean Hummus

One of my favorite recipes for black bean enchiladas calls for simmered black beans.  Since I was making a big pot of black beans, I decided to go ahead and make some yummy hummus as well!

Ingredients:
2 c cooked black beans, drained well
2 cloves of garlic, roughly chopped
1/4 c tahini
1 tsp cumin
2 tsp reduced sodium tamari (that's just soy sauce - and I used the full sodium version and it was fine!)
2 tsp lemon juice
1/2 c chopped fresh cilantro (I left this out because I used cilantro when I cooked the beans and I don't care for raw cilantro)


Directions:
Combine black beans, garlic, tahini, cumin, tamari and lemon juice in food processor.  (I did this in two parts because I have a mini food processor - worked fine!)
Pulse until smooth and all ingredients are combined.
Transfer to a serving bowl and fold in cilantro (or don't if you're like me and don't care for it).
Enjoy!

Costs:
Black Beans - $1.50 (I bought a bag of 'em, so most of this bag will be used in my black bean enchiladas)
Tahini - $1.25 (Actually, I already had this because I used it to make regular hummus.  I estimate I used about 1/6 of it and a can is about $7.50)


I already had the garlic, cumin, soy sauce and lemon juice, so for $2.75 I have delicious hummus for this week.

Tasty Fish!

I'm Back!

So, I've learned that class on the other side of town four days a week is not conducive to blogging... but now that it's over (!) I can start blogging again.

Tonight's fare:

Grilled Tilapia with Smoked Paprika and Parmesan Polenta
from Cooking Light: the essential dinner tonight cookbook

Ingredients:
Polenta
4 cups fat-free milk
1 cup quick cooking polenta (I used corn meal and let it simmer ~12 minutes)
1/4 tsp salt
1/3 cup grated Parmesan cheese
Fish
cooking spray
1 1/2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 (6oz) tilapia fillets
Sauteed broccoli rabe (I accidentally purchased broccolini, but it was yummy as well)
1 tbsp olive oil
2 cloves minced garlic
1 lb broccoli rabe
1/2 tsp salt
1/4 tsp crushed red pepper

Directions:
Polenta
1) Bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk.
2) Reduce heat, and cook 5 min (or longer if using corn meal) or until thick, stirring constantly;
3) Stir in 1/4 tsp salt.
4) Remove from heat.
5) Stir in cheese; cover and keep warm.
Fish
1) Heat a large nonstick grill pan over medium-high heat; coat with cooking spray.  (I didn't have a grill pan, so I just used a regular frying pan... probably not quite as healthy, but it works)
2) Combine oil and next 4 ingredients in a bowl, stirring well.
3) Rub fish evenly with oil mixture.
4) Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Broccoli rabe
1) Heat 1 tsp olive oil in a medium nonstick skillet over medium-high heat.
2) Add 2 minced garlic cloves; saute 30 seconds, stirring constantly.
3) Add 1 lb trimmed broccoli rabe, 1/2 tsp salt and 1/4 tsp crushed red pepper
4) Saute 3 minutes or until broccoli rabe is crisp-tender, tossing frequently.

Other tips from cookbook:
1) While milk comes to a boil, season fish.
2) Prepare polenta.
3) While fish cooks: prepare broccoli rabe.