Whipped Feta & Roasted Chickpeas (Food from Instagram Part II)

My friend Amy and I send each other Instagram stories or posts or links to recipes with the message "let's make this!" We used to be in the habit of a weekly dinner with our families until life got crazy (crazier?) this year and now it's more like monthly.  This past weekend, I remembered one of those posts and dug it up.  Now, I remember when Instagram was brand new and just people sharing filtered photos - no pushed content, sponsored ads, or complicated algorithms.  I never thought it would be a place for recipe inspiration but most of what I save is food/recipe related.  Inevitably, the recipe & instructions are usually not specific or detailed enough so then I head down the rabbit hole of searching for a better description / methodology and end up right back at food blogs where I started.  The version below is a combination of me reading several different things on the internet.

I read that the chickpeas will get crispiest if they start out really dry (which seems counterintuitive since you're going to toss them in olive oil) and if you remove the skins.  I found that a lot of the skins came off when I dried them and I didn't get too picky about that part.

In the end, I have concluded that I like goat cheese much more than feta and I would have preferred a base like the goat cheese & balsamic blueberry appetizer that I've posted here but everyone else liked it and we ate it all!

For the whipped feta:

6 oz feta

4 oz plain greek yogurt

juice & zest of 1 lemon

1 garlic clove, minced

1/2 tsp oregano

1/4 tsp pepper

Put all ingredients in a blender or food processor and blend until smooth

For the roasted chickpeas:

2 cans garbanzo beans / chickpeas

1 T olive oil

some seasonings - I eyeballed it but used smoked paprika, oregano, and cumin

Rinse the chickpeas and dry them well with a kitchen towel or paper towels.  Put them in a bowl with the olive oil and seasonings and toss to coat.  Spread on a parchment lined baking sheet and bake at 350 degrees for 45 minutes - 1 hour, shaking the pan every 15 minutes or so.

To serve, spread the whipped feta on a plate, top with the chickpeas, and drizzle with olive oil (optional).  We served this with pita chips but pita bread, crackers, crudite etc. would work well too.

Instant Pot Beef Bourgignon

The girls had a recent day off of school for teacher in-service and I loved finding them being creative instead of looking at screens.  

Now making slime is one of my least favorite "creative" activities (and it's banished to outside) but with one kid getting ready to drive and talking about college, I know our slime days are numbered.  And, it's something they like to do together (and did I mention outside?).  Big is painting a pair of shoes for Middle to wear when we go to Disney World since her own Rapunzel inspired ones are done.

I've been thinking about creativity and how that part of my job is what I miss the most so I'm trying to write a little more here on the blog and on another project so that I can use that part of my brain a little more.  

The creativity I struggle with is coming up with new ideas for dinner . . . I still dread the "what's for dinner" question that I get (most days before breakfast from Little or even the night before).  Part of it is that I feel like my one picky eater doesn't really like most of what the rest of us like to eat and another part of it is that I get in a rut of making the same 5-7 dishes over and over.  Send any new meal suggestions my way!

This winter we've really liked this Beef Bourguignon and other beef stew variations and the instant pot makes it so easy to have very tender braised beef.  I keep forgetting to save the recipe I like so here it is so I can always find it again!

A couple of recipe notes:  I like to buy my own roast and cut it into chunks - the chunks of stew meat that most places sell are tough and not delicious.  I leave my mushrooms large (sometimes halved cremini mushrooms) so that my girls can pick them out.  As always, it's not an "instant" recipe by any stretch but it tastes like you spent longer than an hour on it and a lot of the time is hands off.

Instant Pot Beef Bourgignon (serves 6)

from Creme de la Crumb

1 T vegetable or olive oil

6 pieces of thick cut bacon, roughly chopped

3 lbs beef roast cut into 2 inch chunks

1 cup red wine

2 cups beef broth

1/2 cup tomato sauce

1 beef boullion cube, crushed

1/4 cup flour

1 white or yellow onion, chopped

2 carrots, sliced into 2 inch pieces

1 T minced garlic

2 T fresh thyme, chopped

1 lb baby potatoes

8 oz fresh mushrooms, cleaned and sliced

salt and pepper to taste

fresh parsley to garnish & serve

Set the instant pot to sauté and add the oil and bacon.  Cook until crisp, stirring frequently with a slotted spoon.  Remove to a paper towel lined plate and set aside.

Add the beef and sear 3-4 minutes using tongs to rotate the pieces so all sides are browned.

Add red wine to the pot and scrape up any cooked beef or bacon bits.  Simmer and reduce for about 5 minutes.  Gradually add the beef broth, tomato sauce, and boullion.  Whisk in the flour, a little at a time.  Stir in bacon, carrots, onion, garlic, thyme, mushrooms, and potatoes.  Season with a little salt and pepper.  

Put the lid on and set the instant pot to pressure cook for 45 minutes.  After that, do a natural release for 10 minutes and then a manual release, switching the valve to vent.  When you can safely remove the lid, change the setting to saute and let the sauce thicken for 5-10 minutes.  Give it a good stir, taste it, and season with more salt and pepper if you want.  Serve with fresh chopped parsley.  My girls like a good crusty bread on the side as well!

Classics reimagined for new (sports) seasons

Even thought it has felt like a long, wet California winter, these days.we mark the season more with sports seasons than with weather.  Big played her first year of high school varsity basketball, Middle played her first year of middle school basketball, and now the younger two are playing another season of basketball on co-ed teams at the YMCA.  We spend 5 nights a week at the Y between practice & games for two teams so that has impacted the way I meal plan.  One night, I need something that's ready almost as soon as we get home from practice, other nights, I need something everything can eat at different times, and still other nights, we eat early before we go to basketball.  That's not to say that we don't grab Chick-Fil-A once in awhile or order a pizza, but I try really hard to save eating out for a treat on the weekends.

One of my go-to weeknight meals is a pot of green soup with grilled cheese sandwiches.  Still, almost any time I ask my husband what he wants for dinner, the answer is "green soup."  The girls *may* be a little tired of it so I've switched up my recipe to a new version that we all like.  I usually make a big batch of grilled cheese to go with it because while green soup is delicious, high in nutrients, and low in calories, I don't want to feed my kids again before bedtime so they need something more to go with it.  In addition to getting a little tired of my old green soup, Big informed me that she's "never liked grilled cheese" (can any parents of teenagers relate to this sort of announcement?). So, now I make baked turkey & cheese sliders on Hawaiian rolls.  Same concept - warm sandwich that can be made in the oven with minimal hands on time.

The great thing about these soups & sandwiches is that most of the ingredients I have on hand, I don't need a recipe anymore, and it comes together fast.  Below you'll find the recipes (or concept) for the "new" green soup and "new" sandwiches but if you want to see the originals as well, here are the links:

Green Soup

How to make Grilled Cheese in the oven in a big batch

Creamy Kale & Potato Soup (4-6 servings)

Note:  The main difference between this green soup and the other one is the use of potatoes instead of rice as the starch and the addition of some dairy - you can substitute non-dairy milk / creams if that's an issue for you or just use more broth and leave it out altogether.

1 T olive oil

1 onion, diced

2 medium potatoes, peeled and cubed

3 1/2 cups vegetable stock / broth

2 cloves of garlic, finely chopped

1 cup milk

2 large handfuls of kale (stems removed and chopped)

black pepper

cooked bacon (optional)

Heat the olive oil in a big pot and add the onion and potatoes.  Cook for 10 minutes or so until softened.  Add the garlic and saute for another minute or two.  Add the broth and scrape up anything on the bottom of the pot.  Let it simmer for 10-15minutes or until the potato is soft.  Add the kale and stir and cook until it's all wilted (3-5 minutes).  Using an immersion blender, blend it until smooth (or you can transfer it to a blender and then back to the pot).  Add the milk, season with pepper to taste, and warm it back up.  Serve with cooked bacon as a garnish.

Turkey & Cheese Sliders

In a small saucepan, melt 1/2 cup of butter and add 1/2 T of Worcestershire and 1/2 T of dijon mustard.  Set aside.

Cut an entire bag of Hawaiian rolls in half lengthwise and remove the top.  Spread with yellow mustard.  Top with deli turkey and sliced cheese.  Replace the top of the bread.  Brush over the melted butter mixture and sprinkle with Everything Bagel seasoning.  Bake in a 350 degree oven for 10-15 minutes or until toasted and melty.