Archive for the ‘dip’ Category

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green olive and lentil dip

September 14, 2012

1/2 c dried lentils
1/2 c olives
a few lacto-fermented peas or other veggies
2 T. lemon juice
1 clove lacto-fermented garlic
1 T fresh oregano
1 T olive oil

cook lentils in 1 cup water. drain. combine with everything else in food procesor.

adapted from the detox cookbook by snowball

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the book doesn’t discuss it, but i’m willing to bet this is a KILLER sandwich spread.

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months later, i just tried a bunch of olives in my bean dip for the first time, along with a mess of raw onion and herbs. highly recommended!

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citrus bleu cheese dipping sauce (5 minutes, 5 ingredients)

September 8, 2012

this recipe sounds perfect – super fast, incredibly easy, no-cook, 5 ingredient dipping sauce!

1/4 cup blue cheese
1/4 cup sour cream
3 tablespoons heavy cream
zest of one Orange
zest of one lemon

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5-minute gochujang korean hot pepper sauce

July 3, 2012

made this for a friend with little bites of fried popcorn chicken, and she asked if i could make her a tub of this sauce to keep in the fridge.

the best part is that it takes less than five minutes to prepare.

this was created as a dipping sauce for fried food, but it’s healthy and could be used as anything from a pasta sauce to a topping for sauteed vegetables – maybe even a soup base (?)

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fry a fat pinch of minced ginger and garlic in oil for a few minutes

add prepared tomato sauce, a little lime juice, two pinches of five-spice powder (or blend your own with anise, fennel, pepper, clove, and cinnamon), and some gochujang (korean hot pepper paste – you can use homemade pepper paste, too!)

cook until flavors combine (only a few minutes)

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baba ghanouj

December 6, 2011

baba ghanoush, baba ganush, baba ghannouj or baba ghannoug, or بابا غنوج

some kids, wrinkling their noses, asked me yesterday, “what are you eating? it looks like brown mush.” you know what else looks like brown mush? hot fudge. don’t judge a book by its cover!

two eggplants
one head of garlic
one hot pepper
one zucchini (optional, or whatever extra veggies you have in the house)
parsley (optional)

stick all these things in an oven (not the parsley!) and roast at a high temperature (425? 400? depends on your oven and elevation.) until blackish outside. discard skins. stick everything in a food processor or blender.

add lime or lemon juice and salt to taste, and a fat spoonful or two of tahini and olive oil. adjust seasonings to taste.

puree.

you can add anything to this and it’d be fantastic. sometimes i’ll stick in whatever vegetables are going bad in my fridge (hence the addition of the zucchini to the recipe). often i’ll add a pinch of cumin, cinnamon, paprika, black pepper, and/or sumac. cayenne is a must for me, but the hot pepper and cayenne are, of course, both optional.

if you, like those kids, are really offended by its color, why not add paprika, roasted beets, or tons of green leafy vegetables?

wonderful served as a dip, along with hummus, pita (or dosai or any other bread,) and veggies. don’t worry, dieters, celiacs-faces, and other gfs! you can dip anything in this – kebabs, carrots, celery, tomatoes, anything. make “tortillas” out of lettuce, kale, cabbage, or mustard greens and wrap up some beans and baba. you can use it as a sandwich spread – a great lo-cal mayo substitute with way more flavor.

a great baba trick? buy a week’s worth of veggies, roast them all in one day, tupperware ’em, and your mid-week baba fix will be ready in less than five minutes.

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roasted tomato dip

June 19, 2011

sampled a “roasted tomato dip” at the farmers market. unbelievably deep and complex flavor. tried to replicate it.

this is an amazing way to use up the tomatoes that are about to go bad, or the excess of tomatoes from your plants in the height of summer.

roasted a pound of fresh tomatoes on 450 along with a baby onion. stuck em both in the food processor along with homemade yogurt, fresh dill, a clove of fresh raw garlic, a pinch of salt, olive oil, and balsamic vinegar.

unbelievable. a new favorite summertime cold dip (and thank goodness; there’s only so much baba one can consume)

-used to make roasted tomato dip, fresh arugula, and freshly baked knackerbrot sandwiches for lunch yesterday.. best thing ever-

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warm spinach dip

May 28, 2011

roast garlic

fry onions

wilt spinach with a bit of stock

throw into food processor with a little stock, cream cheese, ricotta, yogurt, marscapone, or any combination

i seasoned with amchur (mango) powder, salt, pepper, nutmeg, and coriander.

bake at 350.

AMAZING! needs artichokes, though.

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walnut and hazelnut yogurt dip

May 27, 2011

walnut and hazelnut yogurt dip