Pumpkin Hummus

 Kaiser Permanente sent me this recipe and I just made it.  So yummy, worth saving here.

What food does fall bring to mind? For many of us, it’s pumpkin. The most recent Thrive Kitchen class at Kaiser Permanente San Francisco featured many pumpkin recipes, but this one was a runaway favorite.

Hummus is a protein- and fiber-rich healthy snack. This pumpkin version is ready for the season and adds additional nutrients and flavor. Garnish with toasted pepitas, pomegranate arils, chopped Italian parsley, or just a swirl of olive oil. If you're eating as a dip, try this with broccoli or cauliflower florets, carrot sticks (rainbow carrots ideally), or whole-wheat pita triangles.

Servings: Makes 3 cups

Prep time: 5 minutes

Ingredients

• 1 15-ounce can low-sodium or no salt added chickpeas, rinsed and drained
• 2 garlic cloves, peeled and minced
• 1/2 cup + 2 tablespoons pumpkin purée (1/2 can)
• 1/4 cup tahini
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon apple cider vinegar
• 2 tablespoons water
• 1 teaspoon fine Kosher salt

Directions

1. Purée all ingredients in a food processor until smooth. 
2. Add additional water, if needed, to make a loose paste.

Nutrition information (per serving)

• Calories: 50
• Total fat: 3.5 g
• Sodium: 45 mg
• Total carbohydrate: 3 g
• Dietary fiber: 1 g
• Total sugars: 0 g
• Protein: 1 g

Chicken Legs Crockpot

 This Recipe Comes from Jim Monson (my partner teacher and friend, Donna's husband)

The original "recipe" he shared is here:

Garlic salt, oregano, onion powder and lemon pepper and cook on low for 3 and a half hours in crockpot or 10 minutes  per lb in the instapot. 🍗 

I had eaten his chicken legs at a potluck at school and they were so incredibly yummy, I started to ask for the recipe.  It took a couple years, but he finally shared the above.  There was no way I was going to ask for more, because as a former cook, I figured he hadn't shared the recipe because he just puts a little of this a little of that and trying to tell someone who doesn't cook how to do that is challenging at best, so I was grateful for the list of spices and went for it.

What I do is put equal parts of each spice into a prep bowl together and mix it up (ie.  1/2 tsp each for 6 chicken legs, 1 tsp. each for a dozen chicken legs).  I've added a splash of chicken broth to the bottom of the crockpot, or sprayed it with cooking spray.  I've sliced lemons on top before also.  It's the seasoning that makes them yummy.  You could even bake them in the oven.  After putting the garlic salt, oregano, onion powder and lemon pepper into the prep bowl, I stir it altogether and sprinkle it on the legs, turn them over and sprinkle them on the backside, then layer them into the crockpot.  Since I don't often have the luxury of putting it on low for only 3.5 hours, I usually cook it on my 4 hour setting (my highest setting on my crockpot) and it sits on warm until I get home and serve it for dinner.  That has worked just fine for me.  

Thai Cucumber Salad

 Ingredients

1/3 cup rice vinegar

2 Tablespoons Splenda

1/2 tsp. toasted sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. salt

2 large cucumbers (peeled and sliced)

3 green onions (diced)

j1-2 julienne carrots (optional)

a few thinly sliced red onion slices (optional)

Mix the dressing (vinegar trough salt).  Place cucumbers, carrots and onion into a bowl.  Pour the dressiong over the vegetables and sprinkle with green onions as a garnish.