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Archive for the ‘dips’ Category

Here’s another great dip, appetizer and or sandwich bread you can add to your repertoire. It’s quick and easy to make with either your food processor or by hand using a fork or potato masher.

Ingredients:

  • 1 15oz can organic garbanzo beans, rinsed and drained or 2 cups soaked garbanzo beans, drained
  • 2-4 tbsp roasted tahini paste (start with 2 tablespoons add more to taste)
  • 4-6 cloves garlic, peeled (start with 2 cloves add more to personal taste – we like lots of garlic)
  • 1/4 c lemon juice (start with 2 tablespoons, add more to taste, we love lemon juice), from one whole lemon
  • kosher salt to taste

Method:

Pour drained beans into bowl of food processor, add tahini paste and garlic cloves. Pulse to create a course meal, add lemon juice and salt if desired.

If you don’t have a food processor you can mash the beans with a fork or potatoe masher, until it reaches the texture you desire.

Variations: Add roasted garlic for a sweet deep mellow flavor, or add roasted sweet peppers for another dip or spread.

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This a great make ahead pasta sauce, sandwich spread, appetizer dip or a flavorful garnish on any veggie based soup. I made up this recipe to help me deal with the ‘abundance’ of spinach I am often left with via my weekly CSA box in the spring and summer. This also freezes beautifully in ice cube trays, and can be stored in Ziploc baggies or hard sided containers for long term storage. It will last in the fridge for about 3/4 days.

Ingredients:

  • 4-6 cups or 4-6 heaping handfuls of organic spinach
  • 4-6 cloves of organic garlic, peeled
  • about 2oz of fresh organic basil or 2 tsp dried basil (optional)
  • 1/4-1/2 C raw walnuts ( depends on how thick and creamy you want it, add more nuts for a thicker texture)
  • 1 whole lemon juiced ( about 1/4 c fresh lemon juice)
  • 1/4-1/2 C Organic Extra Virgin Olive oil, plus more to store it.
  • 1/4-1/2 C grated hard cheese ( Parmesan, Romano, Grana Padano)

Method

  1. Add spinach, garlic and basil to the bowl of your food processor and pulse until it resembles a course mealy texture.
  2. Using a 1/4 cup measure dump the raw walnuts and lemon juice into the feeding chute of your food processor and pulse to combine with spinach garlic mixture. Add the last 1/4 cup of walnuts to processor if desired.
  3. Slowly stream in extra virgin olive oil into the chute of the food proccor 1/4 cup at a time, pulsing to combine with spinach garlic mixture. Add remaining extra virgin olive oil if desired and grated hard cheese. Pulse just enough to combine mixture. *
  4. When storing pesto in a container, pour a little extra virgin olive oil over the top to seal in the moisture so the pesto does not dry out.

* For a thinner sauce add low sodium/low fat chicken or veggie broth until desired texture is created.

Yield: 2.5-3 cups thick pesto sauce or 5-6 cups thin pesto sauce

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Welcome to my first edition of menu planning Mondays. This week we will explore using local, fresh and sustainable ingredients I received from my CSA (Community Supported Agriculture) to create a weeks worth of healthy, affordable organic meals.

Monday:

Breakfast: Oatmeal w/ soymilk and blueberries, Hard boiled egg

Lunch: Grilled ham, spinach and Cheese sandwich, Celery/carrot sticks and sliced strawberries

Dinner: Chicken ceaser salad, mixed fresh cut fruit, whole wheat crackers

Snacks: popcorn, string cheese, fresh fruit, whole wheat crackers, granola bars, hummus, veggies

Tuesday:

Breakfast: sunburst squash, spinach, feta scrambled eggs, Whole Wheat toast and fruit

Lunch: Turkey sandwitch, carrot sticks, sliced strawberries

Dinner: Crockpot chicken cacciatore, whole wheat pasta, saute’ sunburst squash, feta and herbs

Snacks: popcorn, string cheese, fresh fruit, whole wheat crackers, granola bars, hummus, veggies

Wednesday:

Breakfast: Oatmeal w/ soymilk and blueberries, hard boiled egg

Lunch: grilled spinach, ham, cheese, red onion sandwitch, cucumber, tomato, feta salad, orange slices

Dinner: Chicken curry, brown rice, braised baby bok choy with garlic

Snacks: popcorn, string cheese, fresh fruit, whole wheat crackers, granola bars, hummus, veggies

Thursday:

Breakfast: Quick and easy pouched egg sandwitch on whole grain english muffin with cheese

Lunch: hummus, pita bread, mixed raw veggies and sliced apples

Dinner: Roasted Pork, Garlic smashed potatoes, lemony garlic green beans and mushrooms w/ rosemary

Snacks: popcorn, string cheese, fresh fruit, whole wheat crackers, granola bars, hummus, veggies

Friday

Breakfast: Oatmeal w/ soymilk and blueberries, hard boiled egg

Lunch: leftover pork sandwitch, coleslaw, sliced apples

Dinner: DIY flat bread pizzas, spinach salad w/ strawberries and balsamic vinaigrette

Snacks: popcorn, string cheese, fresh fruit, whole wheat crackers, granola bars, hummus, veggies

Saturday

Breakfast: Whole grain waffles, maple syrup, sliced mixed fruit, scrambled eggs

Lunch: Crockpot 3 onion soup, homemade french bread, salad, cheese, fruit

Dinner: old fashioned whole wheat chicken pot pie, salad

Snacks: popcorn, string cheese, fresh fruit, whole wheat crackers, granola bars, hummus, veggies

Sunday:

Breakfast: Fritata w/ leftover mixed fresh veggies saute’ with onions and topped with feta cheese, toast w/ butter

Lunch: Italian chicken breasts w/ spicy spinach walnut pesto and whole wheat pasta, sliced apples

Dinner: Roasted Chicken, creamed mixed greens, garlic smashed potatoes, salad, sliced strawberries or oranges.

Snacks: popcorn, string cheese, fresh fruit, whole wheat crackers, granola bars, hummus, veggies

Please come back later in the week when I will have some of the actual recipes I used to create these meals!

For more great meal ideas visit Organized Junkies site.

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