questions for dessert » sides

recipe: red pepper and walnut dip

krissie — Mon, 11 Jul 2011 11:24:53 +0000

Since I used my bento box last week, I’ve been obsessed with trying to find ways to fill those cute little compartments. When flipping through my latest issue of Real Simple, I came across a spread of a thousand little dips. I decided to try my hand at making the red pepper and walnut dip.

This recipe was easy peasy. The only thing I dirtied was my food processor, a measuring cup, and 3 measuring spoons.

I must admit it is pretty tasty. It is nice with the saltiness of triscuits, but I’m excited to have it with my carrots this week. It isn’t spicy – I prefer to be able to taste the red peppers – but it could be cranked up easily with some cayenne.

Red Pepper Dip

(with my alterations but based on this Real Simple recipe)

1 12-oz jar red peppers, drained well

2 tbsp tahini

1/2 cup walnuts

3 tsp red wine vinegar

1 tsp sugar

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp chipotle chili powder

salt and pepper

Combine all ingredients in a food processor. Blend until well combined.

Makes 10 servings, 2 tbsp each.

Nutritional info: 75 calories; 6g fat; 5g carb; 1g fiber; 2g protein.

Buttermilk Mashed Sweet Potatoes

krissie — Sat, 05 Jan 2008 21:15:00 +0000

2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste

Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)

Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.

Makes 8 servings.

Cuban Black Beans

krissie — Sat, 05 Jan 2008 21:13:00 +0000

2 cans black beans, washed
1 tablespoons olive oil
1/2 large onion, chopped
1/2 medium green bell pepper, chopped
3 cloves garlic, peeled and minced
3/4 cups water
1/2 (6 ounce) can tomato paste
1-1/2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon black pepper

Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.

Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1/2 hours, stirring occasionally, until beans are tender.