Spinach Artichoke Hummus

I asked my friend Candy to guest post today. She is an awesome lady, who apparently doesn't eat meat. Yet she often describes sumptous foods in her tweets and on her blog. I think she should start her own recipe blog. She makes everything sound so good. Even though I am a carnivore by nature, my mouth waters at her descriptions.


Her blog is a very upliftiing place to visit. Go ahead. Do so. And beg her to start her own vegetarian site. Or to contribute here regularly. Whatever grinds your garbanzos.

Spinach Artichoke Hummus

Recipe By : Candy Steele
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers, Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can garbanzo beans -- drained but not rinsed
5 Artichoke Hearts -- canned
2 Tablespoons Tahini
2 Tablespoons Olive Oil
2 Garlic Clove
Big Handful Fresh Spinach
Salt and Pepper

Steam spinach for 5 minutes until wilted. Blend all ingredients in food processor until smooth. Stream in oil and blend until emulsified. Salt and pepper to taste.

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Per Serving (excluding unknown items): 227 Calories; 9g Fat (34.8% calories from fat); 10g Protein; 29g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

Next week I start a psuedo ecoatkins diet. I am going semi vegetarian. What is semi vegetarian? Well, I will still eat chicken and fish, but only maybe once a week. True ecoatkins dieter are completely vegetarian, but want the benefits of the atkins diet. I couldn't be further from vegetarian. I like eatng meat. Yum. However, my thyroid is acting up again, and I read that a semi vegetarian eco atkins diet will help to rejuvenate it. I say it couldn't hurt, right. So I am coinciding my efforts with Lent. Probably not the most appropriate use of Lent, but maybe I can dedicate the extra energy to something particularly spiritual, and then all things come out even. Anyway, I know this is a recipe blog, but I thought I'd catch you up on why I may be posting recipes different from the usual fare.


I really can't wait to try these flourless brownies.
Black bean brownie recipe.

Annie's Mexican Casserole

My husband grew up in a Mennonite family. If you know anything about Mennonites it's that the women can cook and throw one heck of a potluck. When I was growing up, during the summers my oldest brother worked on a grass seed farm owned by Mennonites. I loved to visit them and I had the awesome pleasure of attending one such potluck. Those women could make a mean casserole and marionberry pie.

Imagine my delight when I threw together this little casserole and after a few bites, Jon looked at his son and said, "I just had a flashback of sitting at the dinner table and eating something my mom made. This tastes just like it." That is a big compliment, to have my cooking compared to that of Jon's mother. So, of course, I wanted to share this easy to make dish with all of you.

Annie's Mexican Casserole

1/2 lb. lean ground beef
1/2 lb. ground pork
1 small white onion, chopped
1 medium zucchini, diced
1 medium squash, diced
3 garlic cloves, minced
1 14 oz. can diced tomatoes
1 19 oz. can black beans, drained
1 1/2 cups corn, frozen or fresh
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
15 corn tortillas, quartered
1 large can mild green enchilada sauce (you can also use red enchilada sauce)
1 1/2 cups shredded Cheddar cheese

In a skillet, brown beef, pork, onion and garlic. Add zucchini, squash, tomatoes, black beans, corn, cumin, chili powder and salt. Mix well and let simmer, covered for 5 minutes.


In the bottom of a greased 13" x 9" casserole dish, spread 1/2 of the tortillas.


Then top with 1/2 of the meat and vegetable mixture.


Next, pour 1/2 of the enchilada sauce over meat mixture and top with 1/2 of the cheese. Repeat, layering the rest of the ingredients.



Cover with foil and bake at 400° for 15 minutes. Uncover and bake an additional 10 minutes until the casserole is bubbling around the edges.

**Variations**

Vegetarian - Omit ground beef and pork and add a can of pinto beans.

Lo-Carb - Use lo-carb tortillas such as Mission Brand.