Kale Hummus (kid approved!)

We have quite an obsession with hummus in this house. I usually make a batch every week. And our consumption has increased since a certain Farm Baby discovered hummus. She loves the stuff!

Side Note (if you are interested in some of our parenting/baby related thoughts, keep reading, if not just skip below for the goods on the hummus):

Since food is such an important part of our life, it is something that we spent a lot of time talking about how we wanted to create an environment that was food loving and a kid that would eat what we eat. Once Farm Baby was ready for solids, we decided to start from that point, let her eat what we are eating. Let her see the direct connect between what we put in our mouths and what goes in hers. Chicken for dinner? Let her gnaw on a chicken bone. Broccoli? Let a couple extra-big stalks steam for a few minutes longer so that she can pick them up and easily “chew” some off. You get the point. Anyways, 13 months in and so far very successful. She eats what we eat, we don’t make a separate baby meal, we try not to fuss over how much she eats or if she doesn’t eat what we put in front of her, but most importantly, we let her have food choices. We offer her a variety of foods and let her decide the pace and what she wants to eat (by not spoon-feeding/forcing food)…OK, end side note (if you want more information on this whole skipping purees & babies eating real food madness, check out “Baby-Led Weaning”).

Back to hummus: Anyways, one of the tough things to get a baby to eat is greens…from a logistical standpoint. They don’t make great finger foods. She recently started drinking some morning smoothies, which I usually make green and add spinach, kale, arugula…whatever is in the fridge for added nutrition. She LOVES them. Win. And then, I came across this gem of a blog and recipe. Genius for not only sneaking more greens into an adult diet, but also brilliant for a babe that shovels hummus in by the fistful. I already had some chickpeas on the stove simmering and had kale in the fridge when I came across it. So I made it instantly with a few changes as I didn’t have the patience to roast garlic at the moment. I can’t wait to make another batch and try it with roasted garlic!


Enjoy watching Farm Baby discover bright green yummy hummus! I hope this inspires you to add some greens into your hummus!

First bite…not too sure about this, Ma.
Not so bad, I kinda liked it!
Okay, I loved it so much I smeared it all over my face, belly, and even added some green highlights to my strawberry blonde locks!

Recipe: Kale Hummus

Adapted from: http://blog.freepeople.com/2012/09/roasted-garlic-kale-hummus-glutenfree-vegan/


  • About 2 cups of garbanzo beans* (One large can or 1 cup dried)
  • Juice from one lemon (about 1/3 cup)
  • 1/4 cup tahini
  • 3 large kale leaves, stems removed
  • 2 cloves of garlic, peeled and smashed
  • 2-4 TB EVOO
  • Sea salt, pepper (black or crushed red)**


  1. Place all ingredients in food processor and process until combined. You may need to scrape down the sides/add more liquid to suit your needs.

*I prefer freshly cooked chickpeas. I soak my beans overnight in water (8-12 hours). Drain, fill with filtered water so that beans are covered and cook. Depending on freshness of beans and how long you soaked this can take anywhere from 25-60 minutes. If you are doing this method, reserve some cooking liquid to use in the recipe, you will need about 1/4 – 1/2 cup.

** If using freshly cooked beans, you will need a good amount of salt. Start at a teaspoon and keep adjusting, tasting along the way. I think I used close to 1 1/2-2 tspn.

Recipe: Savory Waffles

We have been on a little kick recently. A wonderful little kick. I know a lot of people are really into breakfast for dinner or better known as “brinner”. And as egg farmers…that happens a lot at our house. We put fried/poached eggs on top of everything, we do lots of baked eggs, egg curries, omelettes, frittatas, well you get the point. Our “go to” is clean-out-the-fridge-hash in a skillet with eggs on top. But I came across this recipe a while back and couldn’t get it out of my head. So, then I made it (slightly adapted). Here’s a pic from the night we DEVOURED them.


Don’t mind the March Madness and beers in the background. Honestly, I couldn’t believe this idea has never occurred to me. Farmer B LOVES waffles and grew up in a household that had waffles frequently. Even waffles stuffed with bacon. Genius. And I like waffles and everything, but I don’t know, they’ve just never been my thing…even with the bacon. But something about taking the sugar out and letting the egg yolk provide the moisture…well now I can get on board with that!

The possibilities are endless with savory waffles. Throw in what you have and make a meal out of it! My first attempt at a recipe was great. I threw in some chicken sausages and sun-dried tomatoes, topped it with some greens and an egg. Divine. Best part? Farmer B loves cooking waffles, so all I have to do is whip up a batter and relax.

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A couple quick notes. It’s a little dry. If you are looking for the same texture and moisture of a waffle soaked in syrup, this might not be for you. However, I was caught poking my egg open and drizzling it all over…and the thought crossed my mind to fry up another egg just to get more liquid gold on the waffle 🙂 These take a little bit longer to cook. We use a Belgian waffle maker and because the batter is so thick and dense, we leave it to cook for a few minutes longer than when the machine beeps at you telling you it’s done…sometimes we are smarter than the machines we make…sometimes…

Let us know if you fall in love with savory waffles, too!


Savory Waffles: Chicken Sausage, Sun-dried Tomatoes with a Green Salad and Egg on Top!


  • 2 cups flour (I used whole wheat pastry, next time I want to add some ground flax)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk (kefir or a milk sub if you’re dairy free, almond milk worked great the last round I tried)
  • 1/3 cup butter, melted
  • 3 chicken sausage links (I used one with apple in it) and okay it turned out to be 2 1/2 links that made it into the batter, but I swear Farm Baby helped)
  • 1/3 cup sun-dried tomatoes, rehydrated (I put them in a bowl and cover with water, place in microwave for 1 minute, let stand for about 5 and then drain)
  • 3 green onions, sliced or minced
  • 3 cups of mixed baby greens (we had swiss chard, arugula, spinach) tossed lightly with lemon juice and EVOO
  • 2 eggs, fried gently or poached over easy


  1. Preheat waffle iron.
  2. Beat together eggs, butter, and milk until combined.
  3. Add dry ingredients and gently mix together. Fold in the sausage, tomatoes, and onion.
  4. Grease the waffle iron, we use butter in these parts, but spray would do the trick. Pour batter into pre-heated waffle iron, close.
  5. Wait for the beep or follow the directions of your waffle-maker. Again, these are pretty thick, so we like to cook ours a minute or so longer than usual.
  6. Serve with the greens and the eggs on top.

Pumpkin Polenta with Chorizo for a "Big Chill" kinda night

Music: Comfort food = comfort music. Jammed out to “The Big Chill” soundtrack while cooking up this meal.  We have the soundtrack on vinyl, ohhh yea. And for a simple and easy recipe like this…it makes dancing easy to do in the kitchen. If you can listen to The Big Chill and NOT dance…well…I don’t think we should be friends anymore. 
Menu: One bowl meal. A dark beer would be an excellent addition.  Try 90 Shilling from O’Dells Brewery in Ft. Collins. 

There are many foods and ingredients that I’m a sucker for and I highlight them often in this blog.   Leeks, artichokes, risotto, Indian food, homemade pasta are on the top of my list.  Pumpkin is definitely on the short list.  The excitement of Fall/Winter is partially because I know there are many cans of pumpkin puree to come!  We always make pumpkin cheesecake, pumpkin bread, and this recipe has been officially added to our repertoire.  

I’ve heard roasting and pureeing your own pumpkin ain’t all it’s cracked up to be.  However, a good friend of ours visited a while back who’s a pastry chef back in Baltimore (what up Doug!) and he says I gotta give it a try. Maybe next year, I will tackle my very own pumpkin!

This is a simple, quick, and super delicious weeknight meal.  Hope you enjoy 🙂

Pumpkin Polenta with Chorizo 
Adapted from Rachel Ray


  • EVOO
  • 1 lb. bulk chorizo (this is also good with Soyrizo if you’re feeling a veggie night)
  • 1 onion (red or yellow), chopped
  • 1 red bell pepper, chopped
  • 1 cup, black beans cooked (or 1 can, drained and rinsed)
  • 1/2 tspn. ground cumin
  • S & P
  •  2 cups chicken or veg stock
  • 2 cups milk
  • 1 14 oz. can of pumpkin puree
  • 2 cups quick cooking polenta
  • Fresh or dried thyme, to taste (about 1 1/2 tspn. fresh, and 1/2 tspn. dried and crushed)
  • 2/3 cup mild, creamy cheese (monterey jack, mild cheddar, etc.)
  • 1/2 cup roasted pumpkin seeds and cilantro, for garnish and optional


  1. In a large skillet, heat EVOO and add chorizo.  Cook and crumble until almost cooked all the way through.Scoot to side of pan.
  2. Add onion and bell pepper to open side.  Saute until soft and translucent, about 10 minutes on medium heat. 
  3. Incorporate meat and onion mixture.  Add beans, S & P, and cumin.  Allow beans to heat through, set aside.  Taste mixture at the point and add seasonings, if needed.  I get my chorizo bulk and sometimes it comes a little bland, so naturally, I add a little cayenne here 🙂
  4. While meat mixture cooks, heat stock and milk to a boil.  Add pumpkin puree.
  5. When the liquid reaches a simmer again, gradually whisk in polenta.  Continue to stir until fully incorporated and cooked about 5 minutes.
  6. Turn heat off polenta and add cheese and thyme.  Stir to incorporate.  
  7. In a bowl, pile a heap of polenta.  Top with chorizo mixture.  Garnish with seeds and cilantro if desired. 
  8. Devour.