From weightwatchers.com
1/4 cup of dip per serving
15 oz canned black beans, rinsed and drained
1 c cilantro, fresh leaves loosely packed, plus extra for garnish
1/2 c salsa
1/2 up plain yogurt
1 tsp ground cumin
1/4 tsp salt
Put all of the ingredients in a food processor or blender, blend until desired consistency - either chunky or smooth. Spoon dip into a serving bowl and garnish with cilantro.
Dip will stay fresh for up to one day in the refrigerator.
Showing posts with label Spreads. Show all posts
Showing posts with label Spreads. Show all posts
Wednesday, November 20, 2013
Thursday, March 1, 2012
Sofrito
From Everyday Food March 2012
Makes 3 cups
Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.
Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
Toss with steamed vegetables
Spread on toast and top with tuna and parsley
Use as a base for soup or beans
Stir into dry rice, cook, then mix in peas
Makes 3 cups
Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.
Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
Toss with steamed vegetables
Spread on toast and top with tuna and parsley
Use as a base for soup or beans
Stir into dry rice, cook, then mix in peas
Sunday, November 13, 2011
Hummus
From West Coast Cooking by Greg Atkinson
Makes about 2 1/2 cups
2 c cooked garbanzo beans with their cooking liquid, or ttwo 14.5 oz cans garbanzo beans
1/2 c tahini
1 tea chopped garlic
1/2 c lemon juice
4 Tb olive oil
1 Tb toasted sesame oil
1 tea kosher salt
1/8 tea cayenne
1/8 tea ground cumin
1. Drain the beans and save the liquid.
2. Put the beans in a food processor with the tahini, lemon juice, and garlic. Pulse until the mixture is roughly pureed. Add 3 Tb of the olive oil and the sesame oil and run the motor until the oils are incorporated into the puree. If the paste seems to thick, add some of the reserved cooking liquid from the beans. Motor in the salt, cayenne and cumin.
3. Transfer to serving dish and drizzle remaining oil over the top.
Makes about 2 1/2 cups
2 c cooked garbanzo beans with their cooking liquid, or ttwo 14.5 oz cans garbanzo beans
1/2 c tahini
1 tea chopped garlic
1/2 c lemon juice
4 Tb olive oil
1 Tb toasted sesame oil
1 tea kosher salt
1/8 tea cayenne
1/8 tea ground cumin
1. Drain the beans and save the liquid.
2. Put the beans in a food processor with the tahini, lemon juice, and garlic. Pulse until the mixture is roughly pureed. Add 3 Tb of the olive oil and the sesame oil and run the motor until the oils are incorporated into the puree. If the paste seems to thick, add some of the reserved cooking liquid from the beans. Motor in the salt, cayenne and cumin.
3. Transfer to serving dish and drizzle remaining oil over the top.
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