Cannot Stoppa This Tapa! Polenta and Guacamole

I haven't used polenta in years, and recently it showed up in our pantry. Here's what I came up with:

These lovely tapas are polenta with guacamole, cilantro, and greek yogurt. It is amazingly simple to make.

It's LEFTOVER MADNESS!!!!!

So. . .I wanted to do a posting on uses of tahini that didn't involve hummus. Now I love hummus, but decided I didn't need to showcase it again. Because I've done that. More than once. But the information I found pretty much involved odd recipes that probably tasted great, but didn't sound wonderful (one for Sesame Flapjacks With Tahini-Maple Syrup was intriguing, but didn't sound like me), or using thinned tahini as a sauce for almost anything, which seemed basic to me, and I'm feeling kind of sophisticated today. My husband always laughs when I say that, but you may not know me, so I might get away with it here.

Boozed Up Edible Eggs

I eat a lot of eggs. . .they are cheap protein, full of nutrients, and can be made a variety of different ways.  Unfortunately, I also can get tired of eggs quickly, to the point that I push them around listlessly on my plate at breakfast and decide to have a big lunch instead of finishing them. 

Hamburger Sliders, Yellow Squash with Feta, Cannellini Beans with Spinach

This is a fun and quick meal.  If you are a vegetarian, veggie burgers, a big slice of grilled portobello or a vegetable saute can be used in the sliders.

"Refried" Beans

This is perhaps the simplest recipe of all time:

Chicken with Hummus Sauce

Tonight Jim didn't know what to make for dinner, so he was procrastinating on making it.  I was hungry, so I decided to make some quick hummus for a snack.  For some reason, I didn't drain the chickpeas, and the hummus came out runny.  It looked like a sauce, so I suggested to Jim that we have Chicken with Hummus Sauce for dinner.  Here's how we did it:

Hummus Among Us

My recent recipe for millet salad only used 1/2 a can of chickpeas, which meant I had some chickpeas leftover.  Hummus is the fastest way to use up chickpeas.  Here's my recipe, but the fun thing about hummus is you can add so many different  flavors: roasted peppers, onions, herbs--feel free to play!