Giada's Feel Good Food (22 page)

In a food processor, combine the beans, roasted peppers, tahini, garlic, lemon juice, cumin, salt, and cayenne pepper, if using. Blend until smooth, scraping down the sides of the bowl if needed. Transfer the hummus to a small bowl.

Run the tines of a fork down the length of each cucumber several times, turning to make ridges about ⅛ inch deep in the skin all the way around. Cut the cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a small round measuring spoon, scoop out part of the center of each cucumber round to form a hollow. Use a small spoon (or a pastry bag fitted with a star tip) to fill each cup with hummus, mounding it slightly over the top. Tuck a small fresh parsley leaf into the side of the filling as a garnish, if desired.

Arrange the cups on a platter and serve.

This is one of our favorite afternoon/after-school snacks at home, Jade included. I often put this out as an appetizer with drinks when friends are coming over for dinner. In fact, this bright green dip is so versatile that I'll also serve it as a side to a simple piece of grilled fish. Instead of buying pita chips, which are expensive and can be loaded with fat and other additives, you can make your own at home.
serves 6

for the pita chips:
Position an oven rack in the center of the oven and preheat the oven to 350ºF.

In a small bowl, whisk together the oil, lime zest, if using, and chili powder. Using a pastry brush, brush the mixture on both sides of the bread circles. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and put on a baking sheet in a single layer. Bake until crisp and golden, 15 to 18 minutes.

for the hummus:
In the bowl of a food processor, combine the avocado, arugula, beans, parsley, lemon juice, garlic, salt, and pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add the olive oil and process until the mixture is creamy.

Spoon the hummus into a serving bowl and serve the pita chips alongside.

This is a great grab-and-go snack to put in your bag for a hunger attack. Todd, Jade, and I all love it. Todd is a huge popcorn fan. In fact, I had never eaten much of it until I met him. This is his favorite, a tasty light spin on what you can buy at the store. The smoked salt is my secret ingredient here to add a lot of satisfying flavor.
makes 8 cups; serves 8

In a small saucepan, combine ¼ cup of the oil, the garlic, and the herbes de Provence. Cook over medium-low heat until the garlic is aromatic, about 3 minutes. Remove the pan from the heat and let stand while making the popcorn.

Combine the remaining ¼ cup oil and the popcorn kernels in a heavy large pot. Cover and cook over medium-high heat, shaking the pan occasionally, until almost all the kernels pop, 3 to 5 minutes. Transfer the popcorn to a large bowl.

Remove the garlic cloves from the oil mixture and discard. Pour the flavored oil over the hot popcorn and then sprinkle with the smoked salt. Toss until the popcorn is coated. Serve hot or at room temperature.

There's a stand at the farmer's market that makes warm, sweet caramel corn that Jade absolutely loves. I decided one day to make my own, which is a slightly healthier take without all the butter. (Remember: While it's always a good thing to support local farmers, just because you buy something at the farmer's market doesn't mean it's automatically good for you!) The truth is that we all love this sweet little pick-me-up.
makes about 8 cups; serves 8

Line a baking sheet with wax or parchment paper. Spray a large bowl with vegetable oil cooking spray.

Combine the oil and popcorn kernels in a large heavy saucepan. Cover and cook over medium-high heat, shaking the pan occasionally, until the kernels have popped, about 8 minutes. Transfer the popcorn to the prepared bowl.

Heat a 12-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 8 minutes. Remove the skillet from the heat and carefully stir in the vanilla and cinnamon.

Carefully drizzle the melted sugar mixture over the popcorn. Using 2 wooden spoons, toss until the popcorn is coated with the sugar mixture. Transfer the mixture to the prepared baking sheet and let cool for 10 minutes. Break the caramel corn into 1- to 2-inch pieces before serving or storing.