Give these delicious Mediterranean turkey meatballs a try for a lighter meal with a ton of flavor. I guarantee you won’t miss the beef and marinara sauce!
Whenever I’m bored, I often find myself flipping through cooking magazines or browsing the Internet for new and delicious recipes. My mom bought me two magazines filled with recipes ranging from gourmet desserts to simple appetizers.
I wanted to make this lemon yogurt mousse with blueberry sauce the instant I saw the picture and read the recipe in The Best of America’s Test Kitchen magazine.
The dessert turned out exactly as I’d hoped, with a deliciously light and fluffy texture and flavor. The subtle tartness of the lemon and Greek yogurt juxtaposed the sweet bottom layer of the blueberry sauce. It’s a spectacular dessert that doesn’t require consuming hundreds of calories just to satisfy a sweet tooth.
In my opinion, beans are one of the most universal fruits (or legumes). You can eat them plain, pile them in burritos, use them to flavor soup or in my case, blend them for hummus. In addition to their versatility, the variety of bean types is extensive.
The other day I was browsing through a healthy food magazine my mom purchased in South Carolina. I was looking for a quick and healthy recipe that offered lots of flavor. I decided on white bean hummus with grilled rosemary flatbread.
I’ve found that hummus is one of the most simple dips to make. Just throw all the ingredients in a food processor, blend the mixture and voilà! The white bean hummus was delightful and fresh; however, the flatbread was a disappointment. I’m not even going to include the recipe because I’d rather you not waste your time. Although I enjoyed making the flatbread from scratch, it was bland, dry and lacked texture. I would recommend buying Arabic style flatbread or making homemade lavash (recipe found in post “when eggplant met salsa”) instead.
My mom surprised us the other day and brought home some Arabic flatbread, still warm and crispy from the oven. I can’t describe how much of a difference the bread made—it boosted the flavor of the hummus dramatically.