Friday, June 28, 2013

Dips, chips, salsa, and more!

We love Late July chips!  They are certified gluten free, vegan, non-GMO, and peanut/tree nut free.  
The chips are pictured with my adaptation of  Avocado Bean Dip from the Sugar-Free Mom.  I used my stick blender to combine 1 can of cannellini beans, 3 avocados, 3 T lemon juice, 3 T extra virgin olive oil, 1/2 C fresh basil, 1 large clove of minced garlic, 1 tsp kosher salt, and 1/4 tsp coarse ground black pepper. 

Black and Gold Salsa -- named in honor of the Pittsburgh Steelers

2 cans of black beans -- rinsed
3 ears of corn -- cooked and cut off the cob
2/3 container of grape tomatoes -- diced
1 large orange or red bell pepper -- diced
1 jalapeƱo pepper -- diced
1/2 sweet onion -- diced
1 T white balsamic vinegar
1 T extra virgin olive oil
Juice from 2 limes and 1 lemon
Kosher  salt and fresh cracked pepper to taste
2 cloves of garlic -- minced
1 tsp of sugar 

Combine all the ingredients in a large bowl, cover, and let marinate for several hours in the refrigerator. 
This recipe was inspired by Black Maize Salsa, an amazing salsa I purchased from the Greenville farmers market in South Carolina.  It cannot be purchased in Florida.  

Bean Salad with Mango & Corn

 1 can each of pinto beans, chick peas or black beans, and white beans (3 cans of beans total) -- rinsed
 Handful of fresh basil -- chopped 
2 T Extra Virgin Olive Oil 
juice of 1 or 2 limes
1 orange or red bell pepper -- chopped
1/2 container of grape tomatoes -- rinsed and cut in half
2 mangoes -- chopped
2 ears of corn -- cook, then cut the corn off the cob 
Kosher salt, fresh cracked pepper, and cumin to taste -- don't be bashful!  

Combine all the ingredients in a large bowl, cover, and let marinate for several hours in the refrigerator. 

Feel free to experiment -- this variation used white, pinto, and red kidney beans.  I didn't have tomatoes or corn the day I made this, so I used a bunch of red, yellow, and orange mini sweet peppers instead.  

White Bean Hummus

1 can of garbanzo beans (chickpeas) -- rinsed
1 can of white beans -- rinsed
1 large or 2 small cloves of garlic -- minced (I use my garlic press) 
2 T lemon juice 
2 T tahini
Enough olive oil to make it smooth (3-4 tablespoons)
Kosher salt to taste

We use our stick blender to puree  all the ingredients.  You could also use a food processor. 

When we make grilled lamb, we serve this hummus on the side to dip the lamb in.  

I thought I would throw in this extra recipe for you!  Sometimes I miss having hummus and pita.  This is my gluten free version that I call flatbread.  


I defrost a frozen Udi's pizza crust in my microwave for a minute on defrost, lightly coat each side with olive oil, add some garlic salt and rosemary to one side, then cook it in a frying pan on medium heat until lightly browned on both sides.  Serve right away for best results.  

I love it with hummus, roasted red peppers, or a caprese salad on top. Thank you to the chefs at Tusker House at Disney's Animal Kingdom for giving me the idea!


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