Been in a mood to cook lately. Here are some keepers in the House of Harris
Displaying the guac and the healthy cookie batter dip
Better Homes and Gardens
Makes: 18
servings
Serving size: 2 tablespoons
Yield: 2 1/3 cups total
Prep:
15 mins
Chill:
2 hrs
Ingredients
-
-
2
medium
avocados, halved, seeded, and peeled
-
-
1/4
cup
bottled green salsa (salsa verde)
-
-
1
tablespoon
sour cream
-
-
1/2
cup
finely chopped fresh pineapple or canned crushed pineapple, drained
-
-
1/2
cup
canned black beans, rinsed and drained
-
-
1
fresh jalapeno chile pepper, seeded and minced*
-
-
2
tablespoons
finely chopped red onion
-
-
2
tablespoons
chopped fresh cilantro
-
-
1
tablespoon
minced garlic
-
-
1
tablespoon
lime juice
-
-
1/4
teaspoon
salt
-
-
1/4
teaspoon
ground cumin
-
-
1/4
cup
shredded Monterey jack cheese
-
-
Fresh cilantro (optional)
-
-
Tortilla chips (optional)
Directions
In a large bowl mash avocados. Stir in salsa and sour cream
until combined. Stir in pineapple, beans, jalapeno, onion, cilantro,
garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or
until ready to serve. Sprinkle with Monterey Jack cheese. If desired,
sprinkle with cilantro and serve with tortilla chips.
Cookie Dough Dip
Inspired by
this awesome recipe.
- 1 1/2 cups chickpeas or white beans (1 can, drained) (250g)
- 1/8 tsp plus 1/16 tsp salt
- tiny bit over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter (You can get away with using only 3 tbsp. If you
use peanut butter, it’ll have a slight “pb cookie dough” taste, so if
you don’t want this, try the recipe in this link instead. Just don’t bake it.)
- up to 1/4 cup milk of choice, only if needed
- Sweetener (see note below, for amount)
- 1/3 cup chocolate chips or Sugar-Free Chocolate Chips
- 2 to 3 tbsp oats (or flaxmeal) (You can omit for a thinner dip.)
Add all ingredients (except for chocolate chips) to a good food
processor (not blender), and blend until very smooth. Then mix in the
chocolate chips. (Some commenters have had success with a blender, but I
did not. Try that at your own risk, and know the results will be better
in a high-quality food processor such as a Cuisinart.)
See the following link for:
Sugar-Free Version.
Sweetener Notes: I used 2/3 cup brown sugar when I first made this
for the party. Liquid sweeteners (agave, maple, etc.) are fine as well,
as is evaporated cane juice. You can
easily get away with less
sugar– some people will be perfectly fine with just 3 tbsp for the whole
recipe! And if you don’t want any sugar, be sure to check out the
“no-sugar” version linked above. (You can also use stevia, if you like
the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals
stevia, and add more sweetener if needed. I wouldn’t recommend serving
an all-stevia version to party guests, though.)
Serve with fruit and grahams.
My Alteration of Lemon Bulgar Salad
Ingredients
-
1 1/4 cups
uncooked bulgar
-
1 1/4 cups
boiling water
-
1 cup
diced seedless cucumber
-
1 cup
diced seeded plum tomato (about 2 tomatoes)
-
1/2 cup
chopped fresh flat-leaf parsley
-
1/2 cup
chopped zucchini
-
1/4 cup
chopped red onions
- 1/2 cup artichokes
- 1/2 cup grilled corn
- 1/2 cup olives
- 1/2 cup feta
- 1/2 shredded carrots
- 1/2 cup baked sweet potatoes seasoned with Lawery's season salt
- 1/2 cup of any other vegetable you want (get my drift)
-
1/2 teaspoon
grated lemon rind
-
1/4 cup
fresh lemon juice
-
1 1/2 tablespoons
extra virgin olive oil
-
3/4 teaspoon
salt
-
1/2 teaspoon
freshly ground black pepper
-
Preparation
- Combine bulgar and 1 1/4 cups boiling water in a large bowl.
Cover and let stand 30 minutes or until bulgar is tender. Drain; return bulgar to bowl. Add cucumber and the next 4 ingredients (through onion).
- Combine rind and remaining ingredients in a small bowl, stirring
with a whisk. Drizzle over bulgur mixture; toss well. Cover and chill at
least 1 hour.
- Serve over spinach, red leaf lettuce, kale whatever.
I also did one similar to this with spaghetti, but I added balsamic vinegar, mozzarella cheese, feta, and parm. I sauted my zucchini, onion, and garlic in a sauce pan first.