White Bean and Artichoke Dip

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Sorry it’s been a bit since I posted – life has gotten a little insane and I haven’t had time to cook new dishes. A lot of the recipes on my blog are my go to staples so it takes a bit of effort to try something new and then remember to actually post it.

This was a dip I made for a Potluck that was for a good-bye party for a co-worker. The recipe initially came from FineCooking.com, but I changed some of the ingredients.

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Ingredients:

  • 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
  • 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
  • 1 small clove garlic, chopped
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • Kosher salt, freshly ground black pepper, paprika and adobo seasoning
  • Cayenne

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Directions:

In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Season with salt, pepper, adobo and paprika. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers, pita chips or carrots.

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Crispy Roasted Chickpeas

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I found this recipe off Yummly, and it comes from Steamy Kitchen. It is extremely easy, healthy and a great snack. I changed a few minor things, but the recipe is almost the exact same.

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One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice (I used cajun seasoning)
Lime Juice
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Directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Season with salt and spice blend. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Top with lime juice and serve!

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Easy-delicious-marinated Green Beans

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This is another recipe from the “Abrams’s Family Cookbook.” An extremely easy and beyond delicious green bean recipe.

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boiling the green beans

Mix:

  • 2 parts soy sauce (1/4 c)
  • 1 part sesame oil (1/8 c)

Blanch green beans in boiling water (3 minutes)

Drain beans in colander and immediately immerse in cold water with ice cutes to stop them from cooking.

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Green bean ice bath

Drain

Toss with the soy sauce/sesame oil mixture

Marinate for a few hours or overnight

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Serve and Enjoy!

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Lactose-free, Dairy-free Garlic Mashed Potatoes

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Mashed potatoes normally have cheese, milk, or some type of lactose filled ingredient! Fear not dairy-challenged people, this recipe will keep your stomach happy 🙂

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Ingredients:

  • 2 potatoes
  • 1/4 cup of almond milk
  • tablespoon of butter or butter substitute
  • clove of garlic

Directions:

  1. In a medium sauce pan, bring water to a boil
  2. Cut the potatoes into fourths (I leave the skin on) and put them in the boiling water for 10-15 minutes or until they are soft when poked with a fork.
  3. Add butter, milk, and chopped garlic
  4. Mash them all together and enjoy!
  5. Great side dish to any meal! Or if you want it to be a meal itself, add some stir fried veggies

Spicy Superbowl White Bean Dip

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This year I decided to go the healthy, lactose-free route for the Superbowl party I’m going to. I found a spicy Asian white bean dip and decided to change the recipe a bit

Ingredients:

  • 2 15 oz cans of white beans
  • 4 tablespoons of Siracha
  • 2 tablespoons of olive oil
  • 1/2 cup water
  • 2 teaspoons sesame oil
  • 2 cloves of garlic
  • 2 teaspoons of lemon pepper
  • 1 teaspoon minced onion
  • 1/2 teaspoon parsley flakes

Directions (wait for it… this is going to be tricky…)

  1. Put all of the ingredients in a blender
  2. Serve with pita chips, veggies, or any other type of snack
  3. Enjoy! Go Football!

Baked Brussels Sprouts

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This super easy and delicious recipe is a variation of a recipe my cousin made for Hannukahgiving (yes, I know that everyone else called it Thanksgivikah, but we had to come up with our own name)

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  1. All you need a brussels sprouts, olive oil, and whatever you want to season it with
  2. Preheat oven to 400 F
  3. Cut the bottoms off all of the brussels sprouts and place on a baking tray
  4. Coat in oil and season – I used salt, pepper, garlic powder, and onion salt
  5. Put in the oven for about 20 minutes or until done. They will be done when the the color is rich (as shown above and starting to turn a little dark)

Kale Chips

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You will quickly realize that this blog has many more savory treats than sweet, it’s because I like salty over sweet. It wasn’t until last year that I discovered kale, and when I did I went a little kale crazy! Kale in smoothies, kale stir fried (post coming soon), and kale chips- basically I couldn’t get enough of kale. Kale chips became a healthy alternative to chips, chex mix, pretzels, etc. They are an easy snack that from start to finish takes only about 15 minutes.

  1. Preheat oven to 400 F
  2. Line a cookie sheet with tin foil (for easy clean up after)
  3. In a mixing bowl put in kale pieces, olive oil, seasoned salt, cajun seasoning
  4. Mix together with your hand (just make sure you’ve washed it first!)
  5. Put all the seasoned kale on the baking sheet and put in the oven for about 12 minutes or until crispy!
  6. Enjoy, and make sure you floss after because you probably have kale in your teeth!
All seasoned in the bowl

All seasoned in the bowl

ready to go in the oven

ready to go in the oven

completed and ready to be consumed... yum!

completed and ready to be consumed… yum!