So a variation of the dip for yesterday was on the blog and I made it today for lunch – with white beans and it was amazing – even my husband and kids enjoyed it! We had the “guilt less” pita chips from Trader Joe’s – lovely combo – you should branch out and try this tonight!
This recipe does not call for any Tahini so it is lighter than regular, store bought hummus but has the same great flavor!
1 can (16 oz) chickpeas (garbanzo beans), drained and rinsed 1/2 cup fresh basil (about 5 large leaves) 1 clove garlic 1 tablespoon fresh lemon juice 1 tablespoon extra virgin olive oil 1/4 teaspoon fresh ground pepper 1 teaspoon soy sauce 1/4 teaspoon paprika pita chips
Combine the chickpeas, basil, garlic, lemon juice, olive oil, pepper, and soy sauce in a food processor, or blender and blend until smooth. Or, put the ingredients in a deep bowl and puree with an immersion blender. Place in a serving bowl and sprinkle with the paprika. Serve with pita chips. Enjoy!
keep in airtight container in the refrigerator, will keep one week. You can substitute any other white bean such as cannellini, butter or great northern for the chickpeas.
Crab Salad Lettuce Cups
3 (6-ounce) tubs fresh lump crab meat from fish counter of your market 1 1/2 cups chili sauce 1 lemon, zested and juiced Handful chopped flat-leaf parsley 1 tablespoon hot sauce, eyeball it 1 tablespoon Worcestershire sauce, eyeball it 3 ribs celery from the heart with their greens, cut into chunks 1 small red bell pepper, seeded and chunked 1 clove garlic, cracked from skin 1 medium yellow onion, cut into chunks Coarse salt and black pepper Oyster crackers, for garnish 1 large head iceberg lettuce, cut into 6 wedges
separate leaves and fill with crab mixture – Enjoy!
The longer these marinate the better, make then a few days before guests arrive, take out 30 minutes before you serve them for the olive oil to return to its original state.
TIME/SERVINGS Total Time: 40 mins, plus marinating time Active Time: 10 mins Makes: About 6 servings
INGREDIENTS 2 cups olive oil 6 garlic cloves, peeled and smashed 1 pound small white button mushrooms, cleaned and stems trimmed 1/3 cup freshly squeezed lemon juice (from 2 medium lemons) 6 tablespoons finely chopped Italian parsley 2 tablespoons finely chopped tarragon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper
INSTRUCTIONS
Heat oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes. Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature. Add remaining ingredients and stir to coat. Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week. Enjoy for 10 days if kept in an airtight container.
Who even wants to eat fat-free dressings? tThey taste very chemical like and way too sweet! But then who wants 200 calories from a high fat dressing? – not me! When you want a creamy ranch type of dressing try mixing light ranch dressing with a light vinaigrette in a 1:1 ratio
You’ll get the creamy ranch flavor with a fraction of the fat! Enjoy!!
1 package frozen carrots or 1 pound fresh carrots 1 can (14 1/2 ounces) chicken broth 1 cup milk 1 tablespoon curry powder 1/2 teaspoon ground cumin
Place the carrots and the chicken broth in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 6 minutes.
Transfer the carrots and stock to a food processor or blend and puree until smooth. Return the carrot puree to the saucepan. Stir in the milk, curry powder and ground cumin. Cook, stirring occasionally until heated through.
makes 4 servings
ZESTY SHRIMP
FOR THE MARINADE: 1/2-cup vegetable oil 4 to 5 tablespoons ketchup ½ teaspoon salt Garlic, minced to taste; 2-4 cloves
1-2 Pounds peeled and de-veined raw shrimp
TO MAKE THE MARINADE: In a small bowl, mix together the oil, ketchup, salt and minced garlic. Cover and refrigerate 4 hours or as long as overnight. The longer they marinate, the spicier the shrimp.
Skewer the shrimp. Coat the grill with cooking spray and place shrimp on the grill over direct medium heat, turn once. They cook quickly (2-3 minutes per side) so stay at the BBQ!
GRILL OVER DIRECT/MEDIUM HEAT OR BROIL
1 whole chicken 3 -3 1/2 pounds salt and pepper to taste 1 yellow onion cut in half 1/2 carrot 1/2 stalk of celery 1/2 lemon 2 cloves garlic, smashed 2 sprigs each fresh rosemary, thyme and oregano 1 tablespoon olive oil 1 tablespoon melted butter
Preheat oven to 350. Rinse the chicken and pat dry. If the chicken has the giblets and neck inside, remove those and lightly season the inside of the chicken with salt and pepper. Put 1/2 the onion, carrot, celery, lemon, garlic and fresh herbs inside the chicken. Tie the legs together with twine. slice the remaining onion and put it in a roasting pan sprayed with cooking spray. Put the chicken on this bed of onions.
In a small bowl, combine the olive oil and melted butter. Using a basting brush, brush every inch of the chicken with the mixture. Season the entire chicken with salt and pepper and bake on the middle oven rack for 1 hour and 15 minutes.
Turn up the oven temperature to 375 and cook for another 30 to 45 minutes. If the top still isn’t crispy, put the chicken under the broiler for a few minutes to completely brown it. You will know the chicken is done when you pull at the leg and it feels ready to come off and the juices run clear when you pierce the skin with a knife.
Remove the chicken from the oven and cover it with foil in a loose tent shape. Let it sit for about 20 minutes so that the juices can settle into the meat. Serve with a side salad and an additional vegetable fo your choice. Enjoy!!
2 cans black beans, drained 1/2 bag frozen corn, thawed and drained 2 roma tomatoes, diced 1/4 cup diced red pepper 1/4 cup diced red onion 1/4 cup diced green onions 1/4 cup diced pineapple 1 tablespoon chopped cilantro 1 jalapeno, seeded and minced 4 tablespoons sherry vinegar juice of 1/2 lime 3 tablespoons honey 1 tablespoon salt 1 teaspoon black pepper pinch of ground cumin
Mix all ingredients in a bowl and refrigerate for 1 hour. Enjoy!!
Skinnygirl Mojito
1/2 a fresh lime, cut into 6 wedges 2 tablespoons torn fresh mint leaves 1 cup ice 1 1/2 tablespoons fresh lime juice 1/2 teaspoon honey, gently warmed (microwave for 5 seconds) 2 ounces clear rum 4 ounces club soda fresh mint sprig and lime wedges for garnish
In a martini shaker, muddle the lime and mint with a pestle or long spoon until well bruised and fragrant. Add 1 cup of ice and the lime juice.
Combine the honey, rum, and club soda in a glass or small bowl. Stir gently to dissolve the honey. Add this combination to the muddle mixture. Stir until the mixture is well chilled. Strain into a rocks glass filled with ice. Garnish with the mint spri and lime wedge.
