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Tina Ruggiero | Nutrition Expert, Cookbook Author and Spokesperson

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chickpeas

Breakfast for Dinner!

Feb 11, 2014 by pixeljuice

I go to the grocery store every single day.

At any point during a 24-hour period, I can be found making my way through the aisles, looking for various ingredients or supplies. It’s not as though my pantry is empty; it’s fully stocked for recipe testing, client projects and TV segments, but I like my produce fresh, my fruit firm and my bread fragrant (warm is a bonus).

Dine To EarthWhile cooking is both my livelihood and an indelible part of my lifestyle, there are days when the thought of going to the store is about as appealing as sleeping in an igloo wearing a bathing suit.

Some days, I just want to stay in, cook simply and savor comfort food that doesn’t have to be washed, peeled, chopped and cooked.

To the rescue come my baked eggs, which I usually make with frozen spinach and canned beans. The recipe could not be simpler. Served with a green salad dressed with olive oil and a glass of wine, you have a complete and nutritious meal that’s absolutely delicious.

Of course, I’ll look forward to hearing what you think!

Baked Eggs with Chickpeas, Spinach, Tomatoes & Mushrooms

Baked Eggs with Chickpeas, Spinach, Tomatoes & MushroomsYield: 2 servings
Time: 25 minutes

INGREDIENTS

2 tsp. vegetable oil
1 cup/4 oz. onions
1 cup/2 oz. roughly chopped mushrooms
2 tsp. finely chopped garlic
1 cup/4 oz. chickpeas
1 cup/6 oz. roughly chopped tomatoes
2 cups/2 oz. spinach
2 eggs
1 oz. shredded sharp cheddar, optional

DIRECTIONS

Preheat oven to 400°F. Heat a small sauté pan (about 6”) over medium heat. Add the oil and onions, season to taste with salt and pepper, and cook until softened and starting to brown, about 3 minutes. Add the mushrooms and continue to cook until softened, about 3 minutes. Add the garlic and chickpeas and cook until aromatic, about 30 seconds. Stir in the tomatoes and spinach. Season again with salt and pepper then cover the pan to wilt the spinach and soften the tomatoes. Cook for about 5 minutes. Stir and taste. Adjust the seasoning. Crack the eggs on top of the vegetables. Sprinkle with salt and pepper, and cheese, if using. Place in the oven until the egg is cooked to desired doneness (8 minutes should achieve a set white and runny yolk) and the cheese is melted. Divide between two plates and serve with multigrain toast.

This recipe can easily be doubled to make 4 servings, just use a slightly larger pan.

Filed Under: At the Market, Cooking, Recipes Tagged With: breakfast, chickpeas, Dine to Earth, eggs, spinach

Homemade Hummus

Mar 31, 2011 by Tina Ruggiero

6a01053531eb10970c0147e3a6d1f0970bHummus, a Middle Eastern spread made with cooked, mashed chickpeas, lemon, garlic and spices, is spelled about eight different ways, but no matter how you choose to spell this popular dip, it’s delicious, healthy and simple to make.

Each bite of hummus is packed with nutrition, high in iron, vitamin C, folate and vitamin B6. Chickpeas make this dish a good source of protein and fiber and, depending on the recipe, it can be a good source of monounsaturated fat.

Going meatless on Monday? Just want to try something new? Hummus is the way to go! Check out my [lightbox href=”http://youtu.be/PBK81yKFcxU”]TV segment[/lightbox] on Daytime to see how it’s done!

TINA’S HOMEMADE HUMMUS

Ingredients

2 cups garbanzo beans, cooked
1/4 cup reserved garbanzo bean liquid
1 teaspoon kosher salt
1 large garlic clove, chopped
1/3 cup Tahini
3 to 4 Tablespoons lemon juice
4 drops hot pepper sauce
Olive oil
Paprika
Parsley, chopped (optional)

Directions

Place all ingredients except the olive oil and paprika in a food processor. Pulse until smooth but still granular. Pour hummus into a plate or bowl, drizzle with olive oil and sprinkle with paprika and parsley, if using.

Filed Under: Cooking, Food and Drink, Nutrition, Recipes, Television Tagged With: chickpeas, folate, homemade, Hummus, iron, lemon, middle eastern, vitamin b6, vitamin c

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