Edamame Dip with Whole Wheat Pita Chips

I am really into snacks lately. Problem is that once you eat the whole bag of tortilla chips the guilt starts to set in pretty quick. I for one love anything that has some sort of dip involved. Whether it is salsa, hummus or even ketchup, every snack is better when dipped. I wanted to try to lighten up my snacks this week and try something new. Edamame is a favorite snack or starter in every sushi spot I have ever been to. They are steamed soy beans served with a bit of salt. Surprisingly, these little guys pack a nutritious punch with lots of fiber and protein. This dip combines just a few ingredients and is really delicious with a bright green color. The lemon juice really brightens it up and I love the hint of red pepper flakes for heat. Now I can enjoy my snack with no guilt.

Edamame Dip with Whole Wheat Pita Chips

Makes 2 cups

2 whole wheat pitas, cut into wedges; if pockets, pull the wedges apart

2 tablespoons extra virgin olive oil, divided

10 oz bag of frozen edamame beans already shelled, steamed according to package directions (found in vegetable freezer section)

4 basil leaves, plus one extra chopped for garnish

2 cloves of garlic

½ cup of water

salt and pepper to taste

crushed red pepper to taste

Preheat oven to 400 degrees. On a baking sheet, spread the pita wedges out in one layer. Brush both sides with 1 tablespoon of the olive oil and sprinkle with salt. Bake for 10-12 minutes until toasted and crisp.

Meanwhile, in a blender or food processor, combine the rest of the ingredients and blend until smooth. If needed, add more water to smooth out the texture. Adjust seasoning to taste. Transfer to serving bowl, garnish with chopped basil and serve with pita chips at room temp. Make Ahead: Can be made day before serving.

Enjoy! 

xoxo

Erin  

Homemade Hummus

Hummus has really climbed the social ladder over the last ten years. Known to many as an exotic food before, hummus can now be found in the refrigerators of almost every woman you know and half the men. Opening a container of hummus and serving it with crackers and crudite is something every host has done and thus helping non-cooks everywhere include something delicious in their repertoire. The quality of store-bought hummus is actually quite good, but includes at least a couple unnatural ingredients. I took a crack at making this centuries old, healthy and delicious dip with a rather amazing outcome. The best thing about something like hummus is that you can add whatever flavors you would like to it. This variation below could very easily be switched by taking out the rosemary and adding anything from spicy red pepper flakes to artichokes to roasted red peppers. This takes about 5 minutes to make and will last about a week in the fridge. Since this version is 100% homemade, filled with protein and bursting with flavor, I think many of you out there will be forgoing the container and keeping these simple ingredients in your pantry and fridge for the next time you need a quick snack for guests or just for yourself! 


Lemon & Rosemary Hummus
Forks & Amusement 2010
makes 1 1/4 cup
50 calories for 2 tablespoons


1 15oz can garbanzo beans or chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste (sesame seed paste, can be found in the ethnic food aisle or condiments)
1 large clove of garlic, minced
1/2 lemon zest
juice of 1 juicy lemon
1 sprig of fresh rosemary
1/2 teaspoon of cumin
salt & pepper to taste


For serving: Paprika & olive oil


Combine all top ingredients in a food processor or blender and process until smooth. If hummus is too thick, add a little bit of water to help it along until it is the desired consistency. Add more salt and pepper if needed. Serve in a bowl, sprinkled with paprika and drizzled with just a touch of olive oil. 


Enjoy! 
xoxo
Erin 

Cilantro-Lime Chimichurri with Avocados

I have actually written about this sauce before, but it seems to be buried in a post that is hard for some to find. I made the meal featured in this post this weekend and it was again a huge hit. The sauce is absolutely the star of the show. I serve this with chips as an appetizer, add a generous helping of it to rice and then serve as a sauce along with any grilled meat. I think of this sauce as a healthier option to guacamole, which is hard to beat. Since you use less avocados, you get the heart healthy fats without all the calories. I have been doubling the recipe as I find myself always wanting more and using it every way I can!

Cilantro-Lime Chimichurri with Avocados

Forks & Amusement 2009

Makes 1 1/2 cups (This has a decent shelf life, store in an air tight container for up to 3 days)

2 cloves of garlic, roughly chopped

4 husked tomatillos (I could not find them in the market and subbed one 7 oz. can of salsa verde from the Mexican section, normally the market will have them, they look like little green tomatoes with husks)

4 trimmed green onions, roughly chopped

2 cups cilantro, roughly chopped

juice of 2 limes (use more if they are not that juicy)

1 deveined and seeded jalapeno, roughly chopped

1 tablespoon of Green Tabasco sauce

2 tablespoons of white wine vinegar

1 large avocado

2 teaspoons of salt

1/2 teaspoon of pepper

1/2 teaspoon of cumin

Combine ingredients in a food processor, mini chopper or blender and process until it is a smooth sauce. Use the pulse function to make sure everything combines well. Taste the sauce and add what flavors you may want more of. Salt? Smokey Cumin? Lime? Transfer sauce to a serving bowl and enjoy with tortilla chips, serve with rice and/or over grilled meats.

Enjoy!

xoxo

Erin

Cheese Straws

To quote Deb from Smitten Kitchen, "meet my new favorite party trick." I couldn't have said it better myself. When I saw these on her site I was amazed I had never heard of them. A handheld cheese snack? Yes, please. Make a batch for your next party, put them in a pretty glass on your table. Watch your guests gobble them up. Next time I'm doubling the recipe.

Cheese Straws

from Smitten Kitchen, adapted from The Lee Bros. Southern Cookbook

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half


1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break - don't worry, they taste the same no matter how they look! The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature.

XOXO, Jenna

Chickpeas baby.

Chickpeas - love 'em. Can't get enough of 'em. I've always liked them (in moderation), but recently I've been buying them in bulk. Salads (chopped iceberg with salami, provolone, fresh basil, tomatoes, chickpeas), sandwiches (smashed with olive oil and other fixins'), I'd imagine they'd be great in pasta - you get it, they're versatile. Not to mention the fact that they're cheap, and we can all appreciate that these days. This is a recipe for my new favorite way to eat them - as a snack, roasted in the oven. They rival popcorn. Salty, crunchy, spicy. What more could you want in a snack? A (relatively) healthy snack to boot.

Roasted Chickpeas
*this is a combination of several different recipes I've found online

1 can chickpeas (also called garbanzo beans)
1 teaspoon (or so) olive oil
1/2 teaspoon (or so) salt
cayenne pepper (as much as you'd like - I like 'em hot)

*very technical recipe, I know

Drain and rinse the chickpeas. Heat oven to 425 degrees. Coat the chickpeas in olive oil, salt and cayenne pepper (to your liking) and put on a baking sheet. Bake for 30-40 minutes. Shake the baking sheet a few times while in the oven.

PS. One minute you'll look and they'll be bronzed, the next minute they'll be burnt - keep an eye on them.
PPS. Crunchy roasted chickpeas=awesome, soft roasted chickpeas=subpar.
PPPS. (Yeah I know, too many PS's for what seems to be a simple task). Eat them right away! They're just not as good the next day. This step will not be difficult. Trust me.