{Whole30} Baked Sardines in Olive Oil

Fresh sardines baked in olive oil with aromatics like oregano and thyme – super easy to make, yet very healthy. This can be served with salad or if you are not on a Whole30 program, bread or white rice would be perfect!

There are things that I prefer doing all by myself.

Like…

All food related stuff – grocery, cooking, food storing and preparation… all things food, I say.

Cleaning the house? Help, please!

Dishwashing? Hmm, let me think about it.

Cleaning fish? That one, my friends, I prefer doing all by myself. Oh, that smile I see from the fishmongers when I say “no need to clean”. I was once asked why I do not let them clean the fish and my answer is always “because I don’t like the dish looks like after it is being cleaned by them”. I am not saying the case is always the same, but there are things that you are really comfortable doing than letting others do it for you. You know what I mean? But this time, I could say that I wished I let them clean the sardines for me. It was late night and it was my first time to get fresh sardines (You say whaaat? Ssshhh!) and decided to clean them. It was a nasty, painful experience (think about the fish bone and me not wearing gloves – don’t ask, I hate wearing gloves).

Thankfully, I won the fight. (Note to self: next time, it’s either you wear gloves or let them clean the fish. I think I’ll go with the second one.)

I hated that fish bone coming out from the sardines when it’s cooked. Anyway, the dish came out really nice that I wanted set aside the Whole30 rules and get a cup or two of rice with me. Gladly, survived without the rice.

This dish is very healthy. Although the dish has few ingredients only, it came out very tasty and oh so good! Okay, enough… why don’t you come to Fiesta Friday #164 so you could taste this amazing dish? 😛

It’s crazy that my topic today is about doing things all by myself and then Angie told me that I am co-hosting alone just after I finished the draft of my post. We are psychic! Ha! Anyway, time to join us now at Fiesta Friday #164 so go ahead – link up, chat and have fun! See you! 😉

Baked Sardines in Olive Oil

Ingredients:

  • 500g fresh sardines, cleaned and scaled
  • 1/3 cup olive oil
  • 3 cloves garlic, sliced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Prepare a baking dish that could accommodate the sardines in a single layer.
  2. Make sure that the sardines are cleaned and scaled very well. Place them on a baking dish in a single layer. Season all sides with salt and pepper. Set aside.
  3. In a small bowl, combine olive oil, dried thyme, dried oregano, red pepper flakes and lemon juice. Mix and pour over the sardines and let sit while waiting for the oven to reach the required temperature.
  4. Bake the sardines for 20 minutes.
  5. Serve with salad or bread (can be paired with white rice, too). Drizzle with more lemon juice, if desired.

Source Recipe:  Baked Sardines by Kali Orexi

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Coconut Lime Chicken

A skillet chicken dish with wonderful flavors of coconut, lime and coriander. So tasty and healthy! 

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For me, starting the Whole-30 program was never easy. I was used to eating rice and bread everyday. I eat chocolate everyday and drink sugary drinks almost everyday. “How in the world would I survive this program?” – I asked myself.

Meal planning: Meal planning is the first step I did. Although I always plan what meals to prepare for a week or two, planning whole-30 compliant dishes was not easy at first. There are many things to consider like there should’t be anything dairy, any form of sugar, sugar, legumes, etc. So I carefully searched for recipes that are whole-30 compliant and Pinterest helped me a lot.

Certified total spender: During the whole-30 program, you will spend money way too much, at least that’s what happened to me. As I am following what’s in the whole-30 compliant recipe, I feel the need to follow what’s in the list of ingredients. Before the program, I could just settle for a whole chicken and cook whatever my tummy feels to eat regardless of the ingredients I’ll cook with it.

I used my pans, pots and oven way too much. Since I cannot consume what’s inside the fridge or anything I wanted to eat like before, I had to cook more. I spent a lot of time in the kitchen more than the usual. I had printed recipes taped to the cupboards like I was going to take a bar exam.

Hungry, but not HANGRY. Of course, I felt hungry, but not to the point that  I get furious when I cannot eat this or that. As far as I can remember, no serious cravings. The only thing I craved for are potatoes, spinach and eggs. No chocolate – hooray!

Read labels. I always read food labels when I want to buy something I am not sure about. When I have a doubt, I put it back on the shelf and think of an alternative, if there is. If not, I leave the store, but not with a heavy heart.

I kinda love Whole-30 compliant dishes. I quite enjoyed browsing Pinterest for whole-30 compliant dishes. I have tried some of the recipes on my Pinterest board and they were absolutely delicious! And of of them is my version of this coconut lime chicken.

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This is a one-pan chicken dish that’s full of flavorful stuff like coconut, lime and coriander. This is exceptionally good. The combination of the flavors is so perfect. I am sure addition of baby spinach would be great as well. I would love to make this again. Hmm, by the weekend? 😛

The chicken can be shredded and turned into a soup. Get that bowl of yours and place a serving, top with more coriander and squeeze of lime juice. I made that version as well and it was fantastic. At first, I served this first with my cauliflower rice – oh, it was the best! The second day, I turned this dish into a soup. I am more convinced now that healthy dishes are delicious, too. 😉

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I hope you all love this one as I am also taking this delicious dish at Fiesta Friday #161, co-hosted by Laura. Thanks, Angie and Laura. ❤

Coconut Lime Chicken

Ingredients: coconut-lime-chicken-tnscc-3

  • 3-4 boneless and skinless tender chicken breasts
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp coconut oil
  • 1/2 cup onion, chopped
  • 1 red chili, sliced
  • 2 tbsp freshly squeezed lime juice
  • 1/2 cup chicken stock, homemade or organic
  • 2 tbsp fresh coriander leaves, roughly chopped (more to garnish)
  • 1 cup coconut milk
  • 1 tbsp arrowroot* starch dissolved in 1 tbsp water

Instructions:

  1. Sprinkle each chicken breasts with salt and pepper.
  2. In large skillet or deep pan with medium-high heat, add coconut oil.
  3. Add in chicken breasts and cook for about 5 minutes each side or until brown in color.
  4. Remove the chicken and transfer into a plate.
  5. Add in onion and cook until translucent.
  6. Add in red chili and cook for another minute.
  7. Add in lime juice, chicken stock and coriander. Reduce heat and simmer for 5 minutes.
  8. Add in coconut milk and chicken. Simmer again for about 10 minutes.
  9. Add in arrowroot starch and water mixture. Set the fire to high and once boiling, reduce the heat again to low. Cook until sauce is a little thick or for 5 minutes.
  10. Turn off the heat and garnish with more chopped coriander and/or sliced red chili.

Notes: 

*If not in Whole 30 program, cornstarch can be used instead of arrowroot 

I used homemade chicken broth 

Source recipe: Coconut Lime Chicken by A Saucy Kitchen

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{Whole30} Cauliflower Rice

This cauliflower rice is a great and healthier substitute for white/brown rice. It’s perfect for stews, stir fry dishes, eggs and lot more. 

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“I will start my diet tomorrow.”

That’s always the statement I’ve been telling myself for years. I didn’t even know what tomorrow means anymore. 😛 I’ve maintained my weight for years which is still overweight compared to my height. I didn’t care. Until one day, the scale just slapped me with additional 8.8 lbs. I had to buy new clothes. I blamed the inflammation I have in my body due to RA. My ex-colleague laughed at me when I told her “You know what? I think I am heavier now because of this inflammation.” I think I was waiting for her to agree with me, but she just laughed. 2017 came and no diet happened.

Just one month ago, I’ve finally decided that I should really start. On the same day of thinking about starting (and I am still not sure if that will be like final final), the Whole-30 Program just popped out from my brain.

When I checked the rules of the program, my first reaction was “Seriously? NO SUGAR, NO BREAD, NO RICE.. No ALMOST EVERYTHING I ENJOY?’ Knowing myself, I wouldn’t ever take a break from having sugar, rice and bread! No freaking way! But something just pushed me to do it. And I am very proud to say that I completed one round of the Whole-30 Program.

I will continue the story about my experiences on the next post as I don’t wanna bore you with a long post.

Now, let’s talk about this Cauliflower Rice…

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I never thought, in my entire life, that I would trouble myself with making this rice. I would always tell myself “Why do I have to try or make it when I can cook white rice? That goes way better with stews and all.” I ate my words, I know.

Cooking white rice in a rice cooker may look easier, but this cauliflower rice doesn’t take that much of energy. Plus, it’s healthier and also goes very well with stews, scrambled eggs, stir fry dishes and a lot more. This can be cooked with water or broth, but broth will make the rice tastier. I hope you’d try it, too, and let me know what you think. 😉

I am taking this healthy stuff at Fiesta Friday #161, co-hosted by Laura. Also, thanks to our amazing Angie for having this party for us every week.

Cauliflower Rice

Ingredients:cauliflower-rice-tnscc-2

  • 1 small cauliflower
  • 1 tbsp coconut oil
  • 3 tbsp broth
  • Sea salt, to taste
  • Spring onions, sliced (optional)

Instructions:

  1. Break cauliflower into small florets, discarding the leaves.
  2. Place them in a strainer, rinse and let them dry.
  3. When they’re dry, place them in a food processor.
  4. Pulse until the florets look like grains of rice.
  5. In a skillet over medium heat, add in coconut oil.
  6. Add cauliflower rice, stirring constantly, for about a minute or so.
  7. Add in broth and cook for about 5 minutes or until cauliflower rice is cooked/tender.
  8. Turn off the heat and add in sliced spring onions.
  9. Season with salt to taste.

Notes:

I had about 3 cups of riced cauliflower. If you’ll have more or less, you can adjust the seasoning. I used the S-blade. Cauliflower can be grated, too. 

Addition of chopped coriander will be amazing. I just didn’t have them when I made this.

Ghee can be used instead of coconut oil and any broth will do.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!

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Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Spinach Flatbreads

Sneak leafy greens into your kid’s sandwiches by making this Spinach Flatbread – it’s easy and it’s good for them and us, too. 

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When someone says leafy greens, the first thing comes to mind is spinach. I think that would prove that my favorite leafy green is spinach. I used to put spinach in vegetable soups/stews, but when told by friends that spinach is good for anemia, I started consuming spinach like Popeye. Since then, I could eat spinach in any form… even in the form of flatbread.

Well, I was really aiming for tortillas since I really wanted to make my own. Somehow and by accident, these came out as flatbreads. At first I was a little disappointed, but when I saw the dough cooking beautifully, I felt nothing but happiness. I also love the spinach specks – how gorgeous!

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I was a little nervous at first knowing that this has no yeast and was doubtful that the baking powder alone will do its thing and will make this bread pliable. The secret? You just have to believe. 😀

What do think my friends at Fiesta Friday # 155? Will you say something about my Spinach Flatbread? 😀

Spinach Flatbread

Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.

Notes:

This recipe made only 3 8 inches flatbreads, but can be doubled, tripled…

These flatbreads are good for wraps or can be paired with dips or dressings. 😉 

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Grilled Pineapple Salsa

Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad 

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So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…

Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…

I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).

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I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉

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Grilled Pineapple Salsa

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

Notes:

This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers. 

I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.

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Healthy Ranch Dressing

Healthier ranch dressing that can be used in salads, wraps or sandwiches. Refreshing and better than store-bought ones. 

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Oh, yes! You are on the right blog. This is still me. 😀 Is this the first time you are seeing the word ‘healthy’ on the title of my post? I guess so. Hmm, let us hope that this will not be the last time. 😀

I think I am trying to explore again as I’ve been thinking of making homemade salad dressing for some time now. My favorite is Caesar dressing, but was not able to find anchovies so I opted for something new (for me) and healthier. I suddenly thought of ranch dressing and I settled for it.

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Ranch dressing or any salad dressing is better when made from home as you know what you’re putting inside your body.

In this ranch dressing, I used 0% fat and organic Greek yogurt. This came out so refreshing and perfect with any kind of salad or can be used in sandwiches or wraps, too.

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I am sharing this with my Fiesta Friday friends at this week’s Fiesta Friday # 155. I hope Angie and the rest of the gang will love this. 😀

Healthy Ranch Dressing

Ingredients:
  • 1/2 tsp fresh dill, chopped
  • 1/2 tsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt, fat-free
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
 Instructions:
  1. In a bowl, combine all ingredients and mix well.
  2. Do a taste test and adjust accordingly.
  3. Transfer to a container and chill inside the fridge.

Notes:

1/4 tsp each of dried dill and parsley can be used instead of fresh ones.

This dressing can last up to 3 days inside the fridge or check how many days your yogurt must be consumed after opening.

This dressing can be used in salad, sandwiches or wraps.

This recipe yields 1/2 cup / 125 ml of dressing, but can be doubled or tripled… 

I hope you like this recipe and let me know. 😉

‘All-Purpose’ Grilled Chicken

For the past few days, I’ve been struggling with the meals I prepare including my breakfast and lunch at my workplace. I’ve been eating store-bought meals for years and most of them are on the naughty side. So lately… I’ve been thinking of one dish in which I could use in more than one meal.

Now, let’s talk about grilled chicken. Personally, I love chicken thighs – the one sweet and spicy, to be specific. But… I’ve been trying my best to eat more chicken breast than thighs now. Don’t be too happy – this might last for only few days. 😛 So there are grilled chicken that is only good for salad or rice or you know, just one meal. Then my hungry brain told me to search for a good grilled chicken recipe that’s good for everything.

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This grilled chicken is good for salad, pasta, wraps, tacos, sandwich and so much more – you just have to be creative. 😉 I found a lovely marinade recipe and made the few adjustments and it tasted wonderful.

I hope my friends at Fiesta Friday # 155 would find this wonderful, too. Thanks, Angie, for keeping this party going. Lots of love to you!

All-Purpose Grilled Chicken

Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 6 tbsp brown sugar
  • 1 tsp dried rosemary
  • 1 tbsp spicy brown mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 3 chicken breasts (best if pounded to 1/2 inch thick)
 Instructions
  1. In a jug, mix all ingredients except chicken.
  2. Place chicken in a large ziplock bag or a bowl. Pour in the marinade and keep inside the fridge for 30 minutes to overnight.
When ready to grill:
  1. Remove the chicken from the marinade.
  2. Grill for 5 minutes or until cooked through.
  3. Let the chicken rest for 5 minutes before cutting and serving.

Notes:

The chicken can be grilled over charcoal, electric grill, in a grill pan/cast iron pan or under a broil.

This can be served with salad, pasta, rice and also as a filling for sandwich and wraps.

Happy weekend to all of you! Don’t forget to make someone smile today. 😉

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Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

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If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛

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The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

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And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3. 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

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