Central Valley's Fitness Visionary - HER LIFE Magazine

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herlife | recipesBarbecue Hummusrecipes and photography by veryculinary.comMakes about 5 cupsPrep time: 5 minutesIngredients:2 (15 ounce) cans chickpeas, drainedand rinsed (reserve ½ cup liquid)3 whole garlic cloves¼ cup tahini¼ cup lemon juice1 ½ teaspoons paprika4 Tablespoons barbecue sauce1 teaspoon Tabasco1 Tablespoon white wine vinegar1 ½ teaspoons saltDirections:Put all the ingredients, including the reserved chickpea liquid, in a foodprocessor. Purée until smooth and creamy. Serve with pita chips, crackersor veggies. ■36 HERLIFEMAGAZINE.COM
Chunky Clam ChowderServes 4-6Prep time: 20 minutesCook time: 25 minutesIngredients:2 cans whole clams, drained, reservingthe juice in another bowl2 Tablespoons unsalted butter1 yellow onion, finely chopped½ cup diced salt pork2 Tablespoons all-purpose flour2 large or 3 medium potatoes, diced3 cups whole milk or half-and-half2 bay leavesWhite pepper to tasteChowder crackers for garnishDirections:1. In a large pot, over medium heat, melt the butter. Add onions and sauté until soft,about 3-5 minutes.2. Add the salt pork and stir until it is cooked through, about 2 minutes longer. Addthe flour and stir for another 2 minutes.3. Stir in the clam juice, potatoes, milk and bay leaves. Raise the heat to mediumhighand bring to a simmer, scraping up any brown bits from the bottom of the pot.4. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.5. Discard the bay leaves and season with pepper. Add the clams and cook for 1minute longer to warm them through.6. Ladle the soup into bowls and top with chowder crackers. ■HERLIFEMAGAZINE.COM 37
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Central Valley's Fitness Visionary - HER LIFE Magazine

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