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chop suey

My friend Scott joined me in watching the Ultimate Fighting Championship on PPV Saturday evening. You may recall for his last visit he picked up some butternut squash on the way over and we enjoyed a healthy lunch. This time he brought an entire dish, prepared by his Mom!

Talk about delicious: chop suey made with a little low-sodium soy sauce, molasses, and wonderfully al dente mung bean sprouts from Jonathan’s Organics, celery, onions, and mushrooms sprinkled with red pepper flakes.

For my part, I contributed the fight-time snacks.

A roasted vegetable hummus using pinto beans. I simply chopped up onions, garlic cloves, jalapeno peppers, carrots, beets, and broccoli stems and roasted on an oiled baking sheet for 12-15 minutes on each side at 350-425 F. Needless to say, at this temperature and time, everything got rather caramelized (if not charred). Then, I combined the beans (approximately 6 cups cooked), veggies, and 1/4 cup lemon juice. My blender reluctantly did the rest.

We also made tortilla chips from corn tortillas baked at 350 for 6-7 minutes a side. These are always fun with company as the spices can be varied with each batch. I snapped this picture of the final chip ready for consumption with a dollup of hummus and dipped in the big bowl of mild salsa I had made the night before. The salsa’s secret? A couple shots of Captain Morgan’s Original. :)

We also finished up the remaining cherry dessert hummus. The unique, sweet, cinnamonic flavor was a hit.

4 Responses to “chop suey”

  1. Teddy says:

    wow you really gave your friend a FEAST


  2. Dori says:

    The chop suey looks delish. The picture really shows it well.

  3. Arturo Veve says:

    Hi Erin
    That hummus with roasted veggies looks yummy. I live on a variety of hummus I make weekly. I can’t say I’ve ever experimented with a dessert variety like the cherry one and I’m not sure I’m ready to experiment with it.

  4. [...] seen these CRON-friendly sprouts here before. I make them often, in different guises. For example, they are great with a Thai peanut [...]

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