Terra Americana

Sue comes up with the best recipes to try.  She will walk in the door and say things like  "Have you ever tried beet hummus?"  And then I have to...

This recipe has been a staple in my fridge for a month.  I keep making it with the beets I pickled in September.  In the rush up to the holidays it was probably the one truly healthy addition to my grab and go diet.

Okay, you may be put off by the idea of beets and mung beans, but if you like hummus it is worth of a try.  Mung beans are full of potassium, magnesium, folate, fiber, and vitamin B6, which are nutrients that help us combat stress and soothe tired bodies.  In addition to what mung beans bring to the table, beets also contain phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid.  While the Ancient Romans swore by their amorous overtures, today's nutritionists tout their ability to cleans the liver and blood, boost mental health and revive your energy.

• 1 1/2 cups cooked mung beans
• 2 tbsp lemon juice
  1/2 cup tahini paste
  1 large clove garlic, peeled & smashed
• 1 tsp Fish Sauce or sea salt
  1/3 cup water, more if needed
• 1 tsp Lemon Ginger Curry or Herbs de Provence
• 1 tsp White Pepper
• 1 cup pickled beets, chopped or torn
• 2 tbsp beet juice, from the pickle

Blend or grind mung beans until they are fine crumbs crumb.  Scrape the bean paste from the corners once or twice, add the lemon juice, tahini, garlic, and Fish Sauce. Blend again, another minute or so. Make sure the beans do not form a dough ball inside the processor. If they do break apart and  start adding the water a splash at a time. Blend until it is aerated and creamy. Add the spices, beets and beat juice.  Blend until the consistency is to your liking.  Some times I like it a bit chunky.

Serve with carrots, celery, broccoli florets and torn Pita Bread or Naan.

More healty recipes to dip into:

Two of the many things I love are pumpkin and chili.  When many people think of pumpkin, they think of sweet treats, but I love making it savory.  I found myself deep in mainland China one Halloween, feeling a little melancholy for rustling leaves, football and costume clad children.  A trip to the vegetable market and a find of New England like pumpkins inspired this fusion of flavors from home.  It is hearty, healthy and a great twist on traditional tailgate fair.

• 1 1/3 lbs ground beef, crumbled pork sausage, ground turkey breast (as lean as you can get) or 5 cups cooked beluga lentils
• If using turkey or lentils - 3 tbsp Extra Virgin Olive Oil or Sesame Oil
• 2 tbsp Picante Passion
• 3 tbsp Rosemary, Hot Pepper and Garlic Vinegar
• 1 med onion, quartered
• 2 cups chopped kale, collard greens, or swiss chard
• 4 cups pumpkin cubes or 2 cups Roasted Pumpkin Puree
• 3 cups grape or cherry tomatoes, halved
• 1 bag Salsa Bean Soup Mix, prepared (or 4 cups small red or kidney beans cooked, 1 tbsp Picante Passion and 4 cups stewed tomatoes)
• Sea Salt and White Pepper to taste

Heat a large pot over medium to medium high heat. Add beef or sausage (or oil and turkey or lentil). Season the meat with Picante Passion. Break up the meat with the back of a wooden spoon into small crumbles.

Brown meat 5 minutes, then add vinegar, onions, tomatoes and pumpkin.  Cook 10 minutes more. Stir in Salsa Bean Soup Mix (or beans and tomato sauce).   Bring to a bubble.  Let chili simmer 10 minutes.  Adjust seasonings and heat level to your taste.
Remove from heat and serve.

Serve with tortilla chips and your favorite shredded or crumbled cheese.

More great tailgate treasures;

• Southwestern Style Chicken Salad

• Blue Cheese Dressing

• Honey Glazed Wings

• Club Sandwich

Photo Credit:  Julie Cecchini