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.
- 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
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.
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
- 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…)
- Put all of the ingredients in a blender
- Serve with pita chips, veggies, or any other type of snack
- Enjoy! Go Football!
It is cold outside- especially in my home state of Minnesota, where most schools do not have school tomorrow.
So for all of you staying warm inside, you should make this delicious, vegan, lactose-free, gluten-free bisque 🙂
- Butternut squash
- 32 oz of vegetable broth
- 3 carrots
- 2 onions
- 4 cloves of garlic
- salt, pepper, oregano, chili pepper, adobo to taste
- Cut up the squash, onions, garlic, and carrots and put in the pot with a little olive oil at a medium high heat for about 5 minutes
- Pour in the broth, put a lid on it and bring to a boil for 15-20 minutes or until the vegetables are soft
- Using an immersion blender, blend all the vegetables until smooth
- Season with salt, pepper, oregano, chili pepper, and adobo to your liking
- Serve, enjoy, and stay warm
This is a hearty and healthy dish that is dairy-free and gluten-free and healthy
Start with making the quinoa either in a rice cooker or on the stove- 1 cup of quinoa to 2 cups of water. I throw in some seasoning while it’s cooking- chicken bouillon works or anything that is flavorful
Start getting the chicken ready- cut boneless chicken breast into pieces and then put into a frying pan with oil and 2 cloves of garlic. Season with onion powder, chili powder, paprika, and pepper. Put a lid over the chicken at a low heat and let it cook.
While the chicken is cooking, make the guacamole. My guacamole recipe can be found here
Once the chicken and quinoa is done, plate it or bowl it and serve! It pairs well with a glass of chardonnay or any dry white wine.