Author: Dragonfly Home Recipes (Page 19 of 32)

Recipe for Banana Yogurt Muffins

August 1, 2014 / Dragonfly Home Recipes / 0 Comments

Banana Yogurt Muffins

Servings: 12 muffins
Time: approximately 15 minutes to prepare and approximately 22 minutes to bake
Print

Ingredients:

2 cups whole wheat pastry flour (you may substitute white flour if you prefer)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
2 ripe bananas
1/3 cup plain yogurt (if you use sweetened, flavored yogurt, just reduce the amount of sugar by 1/4 cup)
1 teaspoon pure vanilla

Directions:

Preheat your oven to 375 degrees. Lightly grease a standard 12-muffin tin, or line it with paper muffin cups. In a large mixing bowl, combine the flour, baking soda, and salt. In another medium to large mixing bowl, add the sugar, butter, and 2 eggs. Mash the bananas in a separate bowl and add them to the bowl with the sugar, butter and eggs. Then add the yogurt and vanilla to the bowl. Stir these ingredients until they are completely combined. Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir the wet and dry ingredients until just combined. Spoon the batter into the muffin tin so that it is evenly distributed. Place in a 375 degree oven and bake for 20-25 minutes, or until muffins are golden, and a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Bright Beetroot Hummus and Basic Hummus

July 26, 2014 / Dragonfly Home Recipes / 2 Comments

Hummus has become one of the staple foods in my family lately. It’s easy to make, easy to pack for picnics or the beach, and a healthy, protein-packed addition to crackers and chips. I usually make a basic hummus with chickpeas, tahini, garlic, lemon juice, olive oil, and salt. But I have been hearing a lot about beets lately. Beetroots are a rich source of vitamins A and C, as well as potassium, magnesium, and iron. (Beet greens are full of nutrients too, but that is a topic for another post.)

Since we are growing beets in our garden, and I love beets, I decided to try adding simmered beetroot to my basic hummus recipe. If you love color like I do, just seeing the color of this beetroot hummus makes it worth the effort. It becomes a rich, deep, bright pink. Plus, the beetroot adds extra nutrition and a bit of a sweet taste to the hummus. My husband, daughter and I loved it! My son would not even try it, since he is not a fan of beets, and that is okay too. The beetroot variation is not for everyone, so I have posted recipes below for both that and the basic hummus. Of course there are lots of other variations for hummus. That is what makes experimenting with it so much fun. And in the summer, it’s nice not to have to spend too much time with the stove top and oven heating up the kitchen, so hummus is a great option. In fact, I just took hummus to a picnic yesterday evening. It was so nice to visit with friends while the kids all played in the lake. Eating outdoors with friends and family is one of the best parts of summer.

Recipe for Bright Beetroot Hummus

July 26, 2014 / Dragonfly Home Recipes / 0 Comments

Bright Beetroot Hummus

Servings: 4-6
Time: 20-25 minutes
Print

Ingredients:

2 small/medium fresh beets
1 can chickpeas (garbonzo beans)
2 cloves garlic, minced
2 Tablespoons extra virgin olive oil
2 Tablesoons lemon juice
2 Tablespoons tahini (sesame paste)
1/8 cup of water, or more as needed
salt to taste

Directions:

Cut or tear the greens from the beetroots, leaving about 2 inches of the stem on the root. Scrub the beets in cold water to get all the dirt off. Do not peel or cut the beets until after they have been cooked–that way they will keep their color and nutrients better. Simmer the fresh beets whole and unpeeled in an uncovered pan for about 20 minutes, until they are tender (but not mushy) when pierced with a fork. Then refresh beets under cold water, gently rubbing them to peel off their skin. Let them cool.

While the beets are simmering, drain and rinse the chickpeas and reserve some of the liquid. In a food processor or blender, blend the chickpeas and minced garlic. Add the olive oil one tablespoon at a time, stopping the blender and scraping the sides between adding. Add the tahini, lemon juice, water, and enough of the chickpea liquid until the mixture reaches a thick, smooth texture. You may need to stop and start the blender several times, scraping the sides and stirring the mixture while the blender is stopped. Chop the cooked beets, and add about 2 to 4 tablespoons (depending on how much of a beet flavor and color you want) of the chopped beets to the hummus mixture in blender. Blend again until the beets are smooth and fully mixed into the hummus. Add salt to taste. Spoon the beetroot hummus into a bowl, and serve with crackers, pita bread, or chips. Enjoy!