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:

Healthy, hearty, filling...can you ask any more from a stew?  This started as a melting pot for leftovers.  Not much thought was put into it, the summers Roasted Tomatoes were defrosted and the holiday meal's leftovers were chopped, diced and tossed in. The results were memorable.  Now we make turkey just to make this one pot masterpiece.

• 3 cups tomatoes, chopped (use Roasted Tomatoes for a richer flavor)
• At least 3 cups leftover turkey meat, chopped
• 1 lb dried white beans such as Great Northern, cannellini, or navy
• 1 yellow onion, coarsely chopped
• 5 stalks of celery, chopped
• 2 tbsp olive oil
• 2 tbsp Olio do Panne
• 5 cups chicken broth
• 2 qt water
• 2 tsp sea salt
• 1/2 tsp White Pepper
• 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
• 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add Olio do Panne and cook, stirring, 1 minute. Add beans, broth, 1 quart water, tomatoes, salt and pepper,  and simmer, uncovered, until beans are just tender, about 50 minutes.

Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. 

More Great Ideas for Thanksgiving Leftovers

• Squash Pudding

• Cranberry Swirl Coffee Cake

• Turkey Shepherd's Pie

• Rustic Italian Bread Salad

Photo Credit: Julie Cecchini