Healthy Hummus Jalapeño Poppers &
Roasted Tomato Dipping Sauce
submitted by jerryjamesstone

Hummus Stuffing
1 can garbanzo beans (reserving ¼ cup)
¼ cup olive oil
½ tsp salt

Roasted Tomato Sauce
1 cup grape tomatoes
1 tbsp tomato paste
1 pearl onion
1 tsp salt
1 tbsp brown sugar
1 tsp white wine vinegar
¼ tsp corn starch

Jalapeño Poppers with Garbanzo Crust
4 jalapeño peppers
¼ cup panko bread crumbs
1 egg
1 tbsp milk
2 tbsp whole wheat flour
¼ cup olive oil
pinch of cayenne pepper, salt and black pepper

1. To make the hummus, combine the garbanzo beans, olive oil and salt into a food processor and puree until the mixture is smooth and whipped.

2. To make the sauce, heat 1 teaspoon of olive oil in a small fry pan over a medium heat. Add the grape tomatoes and pearl onion, cooking until charred on both sides. Transfer to a food process and puree until very smooth. Transfer to a saucepan and cook over a medium heat, adding in salt, tomato paste, brown sugar, and vinegar. Bring to a simmer and whisk in corn starch to thicken.

3. Slice jalapeño peppers, removing seeds and pith. Fill each one with hummus.

4. In a small fry pan, heat ¼ cup olive oil over a medium high heat. Add in ¼ cup of reserved garbanzo beans and fry for about 2 minutes, til golden brown. Transfer to paper lined bowl. Add flour, bread crumbs, fried garbanzo beans and a pinch of salt, black pepper, and cayenne pepper to food processor. Pulse until beans are ground.

5. Whisk together egg and milk. Dip stuffed jalapeños in the egg mix and then roll them in the garbanzo-flour mix, shaking off any excess. Bake all poppers on a prepared baking sheet for 25 minutes at 375 degrees F, until golden brown.

6. Serve poppers with tomato sauce drizzled over the top.

Grilled Asparagus with a Poached Egg, Served Over a Rosemary & Parmesan Grit Cake

Submitted by jerryjamesstone

It wasn’t until the first MasterChef Mystery Box At Home Challenge that I cooked with grits. I have eaten them before but being a vegetarian and living in California, they’re tough to come by. One of my favorite things about this challenge between MasterChef, Tumblr, and Plated, is that I am forced to do sh*t I would never do. From Basil Lassis to Hummus Jalapeno Poppers, as a food blogger… this challenge has been hella sweet. It has me thinking outside of the box!

When grits made a second appearance, I had to use them! What better way to bring it all home for the last challenge, right? Thank you, MasterChef!

So let’s get to it so you can eat the hell out of this tasty dish!

  • 3 cups milk
  • 1 tsp salt
  • 3 sprigs of rosemary (1 minced)
  • 1 cup grits
  • 1 cup parmesan cheese, shredded
  • 5 asparagus spears
  • olive oil
  • 1 egg
  • 1 tsp white vinegar

1. Add 3 cups of milk, 1 tsp of salt and 2 sprigs of rosemary to a saucepan and bring it to a boil over a medium-high heat.

2. Remove the rosemary sprigs and slowly add in 1 cup of grits, stirring while adding. Reduce to a medium heat and cook covered until grits are tender; about 20 minutes.

3. Remove from heat and mix in 1 cup of shredded parmesan cheese and 1 teaspoon minced rosemary.

4. Pour mixture into a 9x9 baking dish and let cool, til grits are firm and can be cut like cake. About 30 minutes. Cut into 3” squares. Wrap cake(s) in tinfoil and place in the warmer. Depends on how many servings you are making.

5. Grill 5 spears of asparagus (more for more than a single serving), by trimming them, tossing them with enough olive oil to coat, and grilling them.

6. Fill a small sauce pan with about 4 inches of water, bring to a simmer. Add in 1 tsp of white vinegar and while stirring the water in a circular motion, slip in the egg. Cook the egg for 3 to 5 minutes.

7. Plate the grit cake, grilled asparagus and top with a poached egg. Salt and pepper to taste.


Sweet Basil Lassi

Submitted to MasterChef by jerryjamesstone

Sometimes the best recipes are just the simplest. Frothy, crisp, and refreshing, this lassi brings a Thai-twist to the traditional yogurt based drink. And don’t worry, no Thai basil is required.

  • 1 cup greek yogurt
  • ½ cup milk (conventional or rice)
  • 3 tablespoons sugar
  • ¼ cup fresh basil leaves
  • 5 fresh mint leaves

1. Add half of the yogurt, half of the milk, 2 tablespoons of sugar, the basil leaves and the mint leaves to a blender. Blend well and pour into an ice filled glass.

2. Add the remaining ingredients to the blender, and blend well.

3. Pour the blended lassi into the glass, creating the floated look. Garnish with fresh basil and enjoy!