Peanut Chili Dip Muhammara (Red Pepper Dip With Walnuts) asparagus gacamole 15-Minute Greek Potatoes
Baked New Potatoes with Garlic Mustard Crust Cajun Oven Fries HERB-ROASTED NEW POTATOES Roasted
Fingerling Potatoes Chili Bean Snack Mix COCKTAIL CRUNCH
Peanut Chili Dip 4 servings
1/3 cup Peanut Butter (any variety) 3 Tbsp Water 2 Tbsp Soy sauce 2 Tbsp Lemon juice 2 tsp maple
syrup 2 x Cloves garlic, finely minced 1 Tbsp Chili powder 1 ds Crushed dried Red Pepper
GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water
into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes
2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as
carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut
butter is too firm.
Muhammara (Red Pepper Dip With Walnuts)
Serving Size : 6 1 small onion -- chopped 2 large garlic cloves -- sliced
2/4 cup olive oil 1 jar (12 -ounce) roasted red peppers -- rinsed
and drained (about 1 3/4 cups peppers)
3/2 cup walnuts -- toasted and cooled
4/3 cup packed fresh basil leaves -- washed well and
spun dry 1 slice homemade-type sandwich bread -- chopped 2 tablespoons fresh lemon juice
In a skillet cook onion and garlic in oil over moderate heat, stirring, until softened. In a food
processor blend remaining ingredients until nuts are chopped fine. With motor running, gradually add
onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts.
Can be prepared in 45 minutes or less. Accompaniment: toasted pita wedges Recipe By
:Gourmet Magazine
asparagus gacamole
(1 lb.) cut, trimmed, fresh asparagus or 4 cups (2 pkg., 10 oz. each) frozen, cut asparagus 1 small
garlic clove, minced 2 teaspoons lime juice
5/4 cup canned, chopped green chilies
6/2 teaspoon salt
7/2 teaspoon cumin 2 Tablespoons finely chopped onion
8/2 cup chopped, seeded tomato
Cook asparagus in small amount of water until tender. Drain well and cool thoroughly. In food
processor or blender, process asparagus and next five ingredients until mixture is smooth, about 30
seconds. Scrape bowl frequently. Remove from food processor bowl and stir in onion and tomato.
Chill thoroughly before serving with tortilla chips, cut vegetables, or any other finger food.
yield : 2 cups
15-Minute Greek Potatoes
6 med potatoes, diced 5-6 tblsp lemon juice, or juice from 2 lemons 2 tblsp oregano
9/2 onion, finely chopped (or sliced) 3-4 cloves garlic, minced 1 tblsp olive oil, or less
Boil potatoes in water just to cover til tender but not mushy (about 8 minutes once the water starts
to boil. Drain; save stock later for soup. Mix remaining ingredients; pour over hot potatoes. Good
hot or cold. The potatoes tend to drink up the marinade overnight--might even be better the next
day. Modified from a recipe in The Global Kitchen.
Baked New Potatoes with Garlic Mustard Crust
Serving Size : 4 1 lb small new potatoes -- scrubbed
10/4 cup dijon mustard
11/8 cup olive oil 2 tsp fresh rosemary leaves -- or 1 ts dried
12/2 tsp dried mustard 2 cloves garlic -- crushed
13/4 tsp salt
14/8 cup freshly ground black pepper
Halve the bigger of the potatoes or quarter them. In a large pot of salted water, simmer the
potatoes until just tender, about 20 minutes. Drain and rinse under cold water. In a large bowl,
whisk together mustard, oil, rosemary, dry mustard, garlic, salt and pepper. Add potatoes and toss
well to coat. Cover and let stand at room temperature for 15 minutes. Preheat oven to 350 F. When
hot, place potatoes in a 13x9" pan. Bake for 10 minutes. Turn occasionally until tender and crusty
on all sides. Transfer potatoes to a large bowl, with a large spatula. Recipe By : RisaG
Cajun Oven Fries 4 servings
4 medium thin-skinned white potatoes 3 to 4 tablespoons extra-virgin olive oil 2 tablespoons cayenne
pepper sauce 1 teaspoon (1/3 handful) ground thyme or poultry seasoning 1 teaspoon (1/3 handful)
sweet paprika 1 teaspoon (1/3 handful) ground cumin Coarse salt and black pepper Preheat oven to 450
degrees F.
Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss
potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with
salt and pepper and roast for 20 minutes, turning once.
Source: foodnetwork.com0,1977,FOOD 9936 19139,00Open ↗ .html
HERB-ROASTED NEW POTATOES 6 servings
1 lb 14 oz small red potatoes, .unpeeled (or russets)
15/4 cup Chopped fresh basil or 1 tsp .dried basil 1 Tbsp Chopped fresh oregano or 1 .tsp dried 1
Tbsp Olive oil
16/2 tsp Salt
17/4 tsp Black pepper
Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. In a large bowl, combine the basil,
oregano,oil,salt and pepper. Add the potatoes and toss to combine. Place the potatoes on a nonstick
baking sheet. Bake for 20-25 minutes of until tender and golden brown.
VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which
have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano. Source: Weight
Watchers Cookbook Typed in by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Roasted Fingerling Potatoes
2 cups potatoes, fingerling variety, scrubbed (about 12 ounces) 1 medium garlic clove, minced
18/2 cup vegetable broth 1 1/2 teaspoons dried rosemary or 2 small rosemary sprigs
19/4 teaspoon black pepper
Preheat oven to 400 degrees. Combine potatoes, garlic and 1/4 cup of broth in a metal pie pan or
small roasting pan; sprinkle with dried rosemary or if using fresh sprigs, arrange springs between
potatoes. Roast for 15 minutes (the broth will evaporate); add remaining broth, slip potatoes and
roast for 15 minutes more. Remove from oven and a sprinkle with pepper. If using rosemary sprigs,
discard sprigs and serve. Yields about 1/2 cup per serving. (Courtesy of Weight Watchers)
Chili Bean Snack Mix Makes 16 Servings.
2 cans (15 ounces each) garbanzo beans, drained and rinsed cooking spray 4 cups toasted wheat, corn
or rice squares cereal 2 cups pretzel sticks 1 package (8 ounces) chopped mixed dried fruit(2 cups)
1 package (6 ounces) dried pineapple chunks (1 cup)
20/2 cup roasted pumpkin seeds 2 tablespoons reduced-sodium vegetarian Worcestershire sauce 4
teaspoons chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon
paprika Salt
Dry garbanzo beans well on paper toweling. Place beans in large skillet and spray generously with
cooking spray; cook over medium heat, stirring frequently, until they begin to brown, 8 to 10
minutes. Transfer beans to jelly roll pan and bake at 350 degrees until browned and beginning to
crisp on the outside, 20 to 25 minutes. Transfer beans to large bowl; add cereal, pretzel sticks,
dried fruit, pineapple chunks and pumpkin seeds. Combine Worcestershire sauce, chili powder, garlic
and onion powder and paprika; add to snack mixture and toss to coat well. Spray mixture generously
with cooking spray and toss. Transfer mixture to roasting pan. Bake snack mix at 350 degrees for 15
minutes. Cool; store in airtight container at room temperature.
American Dry Bean Board
COCKTAIL CRUNCH
3 oz Rye flakes 3 oz Jumbo oat flakes 3 oz Barley flakes 3 oz Wheat flakes 3 oz Peanut kernals --
not salted or dry-roast 2 oz Flaked almonds 2 oz Sunflower seeds 1 tsp (heaped) coriander seeds 1
tsp (heaped) cumin seeds 1 Tbsp Garam marsala 1 tsp Tumeric 3 Tbsp Sesame oil 3 Tbsp Peanut oil 1
Tbsp Soy sauce 5 Tbsp Water
Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set
the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up.
Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam
marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil
and the water.
When the oven has reached the required temperature, stir the nut and seed mixture with the flaked
grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry
ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40
minutes until golden. Swap the positions of the trays in the oven at least once during this time and
stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy
before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar.
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