Flatout & Tribe Hummus

By on 8-29-2010 in organic & healthy

Giveaway Closed
*** CONGRATS MARICA and TINA P.*****

{slurp}

Dh made a tasty sandwich a few weeks back using Tribe Red Pepper Hummus and Lite Flatout flatbread. See his wrap here. I love Tribe and Flatout and it’s the perfect snacks to keep on hand especially during the holidays. Tasty and a great alternative!

I want to try this pizza recipe using FlatOut flatbread:
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Farm Fresh Perfecto FOLDit Pizza

1 Flatout® Healthy Artisan FOLDit Flatbread
1 1/2 tsp fat free balsamic vinaigrette dressing
1 cup fresh baby spinach
2 oz reduced fat crumbled feta cheese
6 grape tomatoes, sliced in half

Preheat outdoor grill. Lightly oil both sides of Flatout FOLDit. In a bowl, toss dressing, spinach, and tomatoes. Place mixture on top of entire Flatout; sprinkle Fontina over top. Place Flatout directly on grill for 4 minutes at medium heat with lid closed. Remove and cut into slices. Enjoy!

Alternate Cooking Options: Preheat over to 350°F. Place lightly oiled Flatout FOLDit on top of over grate; cook 4 minutes and remove. In a bowl, toss dressing spinach & tomatoes. Place mixture on top of entire Flatout. Sprinkle Fontina on top. Return to over and cook 4 more minutes. Remove.

Calories 293 • Fat 11g • Fiber 9g

Find more flatout recipes here. [/print_this]

This Tribe recipe looks great too:
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Red Roasted Pepper Hummus Crostini

Ingredients
8 oz tub of Tribe Roasted Red Pepper Hummus
3–4 roasted red peppers, thinly sliced (one for each slice of bread)
1 baguette or artisan-style bread such as ciabatta
1-2 cloves of garlic, cut in half
1/4 cup olive oil
Manchego, Parmesean, or other hard cheese (optional, omit for vegan appetizer)

Directions
Preheat the oven to 400 degrees.

Slice the baguette (or other bread) 1/2 inch thick; if using a baguette, slice it on the diagonal for larger slices. Lightly brush each side of the sliced bread with olive oil and place on a cookie sheet. Roast the bread for 8-10 minutes until lightly toasted.

While the bread is still hot, lightly rub one side of each slice with the cut sides of the garlic- the heat and friction from the bread causes the garlic to “melt” into the bread. Do not overdo it on the garlic! A little goes a long way.

Using a vegetable peeler, shave your choice of cheese into large, thin slices. There should be one shave of cheese for each slice of bread. Set aside.

Top each slice of bread with a thick layer of hummus, one shave of cheese, and a slice of roasted red pepper. Enjoy!

More Tribe Hummus recipes here. Don’t forget the $1.00 off hummus coupon.

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We’re giving away 1 set of snacking goodies to (2) winners! They will each receive, (4) bags of EdgeOn Crisps and (1) Tribe Hummus coupon (good for any flavor).

Mandatory Entry:
Leave a comment below and tell me what products you have tried or what you would make from their recipes section. Please include your contact email address.

Extra Entries (leave a comment specifying which ones you did):
Follow Flatout on Twitter
Like Flatout on Facebook
Follow Tribe Hummus on Twitter
Like Tribe Hummus on Facebook
Follow FruFrugal on Twitter
Like FruFrugal on Facebook

Finally, retweet either message (up to 1x a day):
Did you know Tribe Hummus has 22 different flavors? Enter to win @frufrugal: http://ow.ly/34P5b
So much better than sliced bread, Flatout flatbread! Enter to win @frufrugal: http://ow.ly/34P5b

Giveaway ends Friday November 12th, 2010 @ 11:59 pst. Winner will be notified via email and will need to respond within 48 hours or another name will be selected.

Roasted Eggplant Soup Recipe

By on 8-29-2010 in organic & healthy

I recently heard about Abundant Harvest through work. Wow, I am so excited to subscribe. Have you tried them before?

Here’s a soup I made this past week with a recipe published in their newsletter. I left out the cream, so it turned out more gazpacho-ish to me… but still so good!

Sorry about the low res pic but here’s what it looks like:

3 tomatoes, halved
1 eggplant, halved
1 small onion, halved
6 cloves of garlic
2 tbsp olive oil
salt and pepper
1 tbsp chopped thyme
4 cups of chicken broth
1 cup of cream
3 1/2 ounces crumbled cheese of choice

Prevent oven to 400 degrees
Places tomatoes, eggplant, onion, and garlic on baking sheet and brush with oil. Roast until tender and slightly golden. About 45 minutes.

Scoop out eggplant and discard skin. Place eggplant, tomatoes, onion and garlic in a large pan with thyme and chicken broth. Bring to a boil and then reduce heat and simmer until onion is very tender, 35-40 mins. Puree in a food processor or blender. Return to low heat and stir in cream.

Bring to simmer. Season with salt and pepper. Mmm, enjoy!

Tandoori Chicken Recipe

By on 8-29-2010 in organic & healthy

A low fat version of Tandoori Chicken was in this months Woman’s Day:
1 cup of plain lowfat yogurt
1 1/2 tsp grated fresh ginger
1 tsp each paprika, garam masala and minced garlic
1/2 tsp kosher salt
4 boneless, skinless chicken breasts
2 tbsp chopped cilantro or mint

Mix yogurt ginger, paprika, garam, masala, garlic, and salt in a medium bowl until blended. Scrape 3/4 cup into a 1 gallon ziploc bag. Add chicken, seal, and turn to coat. refrigerate for 30 mins. Stir cilantro into remaining yogurt mix and set aside for serving.

Meanwhile, heat broiler, and line a rimmed baking sheet with foil.

Remove chicken from bag, place on prepared pan. Broil for 10-12 mins turning once until cook through.

Place chicken on serving plates and drizzle with reserved yogurt mixture.

176 calories per serving
4 grams of sat fat
211 mg of sodium
4 servings
45 mins total prep and cook time

Lettuce Wraps

By on 8-29-2010 in organic & healthy

Lettuce wraps have to be the easiest yet take the most time for me to prep. Finely chopped veggies — cabbage, peppers, bean sprouts, onions, water chestnuts, mushrooms.  Chop, chop, chop. Oh so good when it’s done. I haven’t made any since summer started, but in the latest Family Circle they have the Moo Shu Vegetable Wraps which seem to be a lot quicker to prep using the bagged shredded veggies. I usually don’t put tofu in but this still sounds good.

Moo Shu Vegetables
1 package of firm tofu, cut in 6 slices
2 tbsps of spicy grilling sauce (house of tsang)
1 tbsp of canola oil
2 cloves of garlic, peeled and chopped
2 tbsp ginger root, peeled and chopped
1 bag of coleslaw mix
1 bag of shredded carrots
4 ounces of sliced mixed mushrooms
1 cup of bean sprouts
1/2 cup of vegetable broth
1/4 cup of hoisin sauce
3 tbsps of light soy sauce
6 scallions  sliced
1 tsp of sesame oil
10 whole wheat flour tortillas

Heat grill on medium. Coat with cooking spray. Brush both sides of the tofu slices with the grilling sauce and grill for 3 mins per side. remove to plate and cut into cubes. Keep warm.

In a large non stick pan or wok, heat oil on medium. Add garlic and ginger and cook for 30 seconds. Add coleslaw, carrots, mushrooms, sprouts, and a 1/4 cup of broth. Cook and stir frequently.

Stir together remaining 1/4 cup of broth, hoisin sauce and soy sauce. Add to pan and cook for a few more mins. Stir occasionally. Stir in scallions, sesame oil and tofu.

Serve on warmed tortilla.

Calories per wrap: 221
Fat 6 grams
Sodium 843 mg

Farmers Market Salad

By on 8-29-2010 in organic & healthy

I am on an heirloom tomato kick right now. The local farmer’s market has several varieties.

I picked up this giant one the other day:

Oh and I am loving the chicken salad from California Chicken Cafe, it is so good.
Filled with tomatoes, broccoli, peppers, pita, avocado, carrots and more.
Delicious, right?

Finally, I made my own today with some more of the heirloom tomatoes.
I can’t stop talking about them. Yum.

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