Made this on the weekend as part of the menu for my daughter's birthday dinner. We had it with veggies and blue corn tortilla chips instead of the usual high fat dip. Yummy!
3 cups (or 2 15-ounce cans) cooked chickpeas
1/4 cup tahini paste
2 Tbsp VE Hummus Dip Mix
1/2 tsp. VE Harissa
1/4 tsp. VE Mild Smoked Spanish Paprika
10 ounce jar of roasted red peppers
1 tsp balsamic vinegar
Juice of 1/2 lemon
Put everything into the food processor, process for a bit, and slowly add cooking liquid from the chickpeas (or water from the can or just water from the tap) until you have the consistency that you would like. You want to be able to dip your chips or veggies into it.
Taste it...it will most likely need some salt. Add to taste. Tasting is the best part of cooking!
Makes a great high protein healthy alternative to veggies and dip for your afternoon snack.
Wednesday, March 25, 2009
Tuesday, March 10, 2009
Stewed Lentils & Tomatoes
Stewed Lentils & Tomatoes
Inspired by Barefoot Contessa at Home
2 teaspoons extra virgin olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable stock
2 teaspoons curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons Sea Salt
¼ teaspoon ground peppercorns
1 tablespoon good red wine vinegar
Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.
Inspired by Barefoot Contessa at Home
2 teaspoons extra virgin olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable stock
2 teaspoons curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons Sea Salt
¼ teaspoon ground peppercorns
1 tablespoon good red wine vinegar
Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.
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