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Eat Well On-the-Go

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In Good Taste

 

 

 

 

 

 

 

Perfectly portable watermelon dishes

(Family Features) A packed schedule often leads to less meals around the table. Between balancing family, friends, work and activities, it can be easy to reach for a pre-packaged snack on-the-go that lacks important vitamins and nutrients.

Instead, when looking for portable, grab-and- go foods, think about a multi-purpose treat like watermelon. Not only can watermelon be diced, sliced, balled or blended, it also provides numerous health benefits. Watermelon contains higher levels of lycopene than any other fresh fruit or vegetable and is a source of vitamins A and C, as well as vitamin B6 and potassium.

Thinking beyond traditional slices, chunks or balls, there are many ways to incorporate watermelon into some of your favorite to-go meals, whether as a side dish or a key ingredient in beverages, salads or wraps. For example, these recipes for Watermelon and Bulgur Wheat Salad and Watermelon Collagen Creamsicle from the National Watermelon Promotion Board can help satisfy your sweet tooth and provide necessary nutrients while tackling the next task on your to-do list.

Find more watermelon recipes perfect for an on-the-go lifestyle at watermelon.org.

Watermelon and Bulgur Wheat Salad

Servings: 4

4          cups seedless watermelon, cubed

2          cups cooked bulgur wheat

2          cups arugula

2          cups grape tomatoes, halved

1/4       cup chopped mint

shaved pecorino romano cheese, to taste

Dressing:

1/2       cup olive oil

1/4       cup balsamic vinegar

1          garlic clove, crushed

1          tablespoon honey

salt

black pepper

 

In large serving bowl, combine watermelon, bulgur wheat, arugula, grape tomatoes and chopped mint.

To make dressing: In liquid measuring cup, whisk olive oil, vinegar, garlic, honey, salt and pepper until well combined.

Just before serving, pour dressing over salad and toss to combine. Top with shaved pecorino and season, to taste. Serve immediately.

Watermelon Collagen Creamsicle

Servings: 1

2          cups cubed watermelon

2          rounded tablespoons collagen

2          tablespoons heavy cream

In blender, combine watermelon, collagen and heavy cream; blend. Pour into glass to serve.

Wrap It Up

Wraps are a perfect on-the-go snack and are easily customizable. Get started with one of these varieties from the National Watermelon Promotion Board or create your own combination. Start with a spread to help the fillings stick together. Place toppings in the center of a tortilla and a watermelon spear on top. Roll the tortilla over the watermelon spear to tuck in all ingredients. Fasten with a toothpick, if needed.

Watermelon Sandwich Wraps

1          wheat, flour, corn, spinach or sun-dried tomato tortilla

2-4       teaspoons chive cream cheese, hummus, guacamole or Greek yogurt

5-8       slices turkey, ham, chicken breast, roast beef or pepperoni

1          watermelon spear, about 1/2-inch thick, 1-inch wide

2-4       teaspoons barbecue sauce, ranch, pesto, Thai peanut sauce, teriyaki, salsa or sweet chili and ginger

2-4       slices feta, pepper jack, swiss or mozzarella cheese

Toppings:

watercress

olives

scallions

cilantro

romaine lettuce

Bibb lettuce

jalapenos

fresh mint

basil

shredded carrots

Brussels sprouts

cucumber slices

bacon

pine nuts

English Tea Sandwich Wrap: Flour tortilla, chive cream cheese, ham, watermelon, watercress

Greek Wrap: Tortilla, plain Greek yogurt, feta cheese, watermelon, black olives

Latin Watermelon Wrap: Flour tortilla, guacamole, ham, watermelon, pepper jack cheese, cilantro, scallions, jalapenos

Southwest Chicken Wrap: Corn or flour tortilla, guacamole, chicken, watermelon, salsa, bacon ranch dressing, pepper jack cheese, romaine lettuce

Watermelon Caprese Wrap: Flour tortilla, pepperoni, watermelon, pesto, mozzarella cheese, basil

Thai Peanut Chicken Wrap: Corn tortilla, chicken, watermelon, Thai peanut sauce, Bibb lettuce, carrots, cilantro

Southwest Veggie Wrap: Spinach tortilla, guacamole, watermelon, barbecue ranch dressing, swiss cheese, cucumber, cilantro

Mid-Eastern Veggie Wrap: Corn tortilla, Hummus with pine nuts, watermelon, mint, cucumber slices

Ginger Chicken Wrap: Wheat wrap, chicken, watermelon, teriyaki ginger sauce, sweet chili and ginger sauce, Bibb lettuce, Brussels sprouts

Hawaiian Wrap: Spinach wrap, pineapple cream cheese, ham, watermelon, sweet chili and ginger sauce, cilantro

 

 

 

 

 

 

 

 

 

 

 

 

 

June 27, 2018 |

5 Tips to Meal Prep Like a Pro

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Dinner can be a daunting task for any family with multiple mouths to feed. Factor in complex schedules and individual tastes, and a family meal can become a stressful thought for home cooks.

However, with proper meal planning and preparation, those stressful evenings can become a thing of the past. Consider these steps to becoming a better meal prepper:

Start Slow

If you’re new to meal prepping, don’t bog yourself down trying to come up with ideas and ingredients multiple days in advance. Start by planning just one or two days ahead then consider lengthening your prep phases as you get more comfortable.

Shop Smart

Avoid overbuying by heading to the grocery store with a plan in mind or, even better, a specific list. While perusing the aisles, look for the Produce for Kids logo next to healthy, family-friendly items to help make nutritionally sound choices.

Go with What You Know

Rather than teaching yourself to meal prep while trying to learn new recipes at the same time, stick to the basics. Create dishes you’ve made in the past while you get into the habit of meal prepping.

Make It a Family Event

Recruit some help from your kids by enlisting them with some easier kitchen tasks. It can be a learning and bonding experience to make recipes like Easy One-Dish Chicken and Veggie Bake or Sweet Potato and Black Bean Quesadilla.

Plan for In-Season Produce

Certain fruits and veggies are stocked (and taste better) at certain times of year. Be sure to create shopping lists with these timeframes in mind.

To find family meal tips and more than 400 registered dietitian- and family-approved recipes, visit produceforkids.com.

Easy One-Dish Chicken and Veggie Bake

Recipe courtesy of Produce for Kids

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 4

1          pound chicken breast, cut in fourths

12        small red potatoes, quartered

12        ounces green beans

1          tablespoon olive oil

3          cloves garlic, minced

1          tablespoon herbs de Provence

1/4       teaspoon salt

1/8       teaspoon pepper

Heat oven to 350 F.

Place chicken, potatoes and green beans in rows in 13-by-9-inch baking dish with chicken in middle. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.

Bake 50 minutes, or until chicken reaches internal temperature of 165 F and potatoes are tender.

Nutritional information per serving: 554 calories; 8 g fat; 65 mg cholesterol; 87 g carbohydrates; 11 g fiber; 37 g protein; 9 g sugar; 82 mg calcium; 5 mg iron; 282 mg sodium.

Sweet Potato and Black Bean Quesadilla

Recipe courtesy of Produce for Kids

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 4

1          large sweet potato

1          can low-sodium black beans, drained and rinsed

1/4       cup chopped cilantro

1          tablespoon low-sodium taco seasoning

8          whole-wheat tortillas

1          cup low-fat shredded Monterey Jack cheese

Use fork to prick sweet potato. Microwave 5 minutes on high. Let cool slightly.

Cut potato in half lengthwise and scoop flesh into large bowl. Mash until smooth.

Combine beans, cilantro and seasoning with sweet potato; mix well.

Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes, or until cheese is melted. Flip and cook 2-3 minutes more.

Repeat with remaining tortillas and mixture. Cut each into quarters.

Nutritional information per serving: 293 calories; 9.34 g total fat; 34.82 g carbohydrates; 10.39 g fiber; 17.04 g protein; 2.33 g total sugars; 237 mg calcium; 2.65 mg iron; 146 mg sodium.

June 20, 2018 |

Dads Want Steak

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Dads typically love steak, so this Father’s Day, go ahead and shower him with some love straight off the grill. You can make the day even more memorable by sharing the grilling experience together.

In fact, it may be the perfect chance to teach your old man a thing or two with these tips from Omaha Steaks Executive Chef Grant Hon.

Choose Your Protein

Selecting quality protein is the starting place for an exceptional grilled meal. For example, the ribeye is the most well-marbled steak, meaning it’s super juicy, rich with beefy flavor and excellent on the grill

Prepare the Grill

Always start with clean grill grates. Heat your gas grill to high or start your charcoal 10-15 minutes before you grill. Dip a paper towel in oil using tongs and oil your grill grates before adding steaks for a great sear.

 

 

 

Prepare the Meat

Pat steaks dry with a clean paper towel and season them before they hit the grill. You can’t go wrong with simple sea salt and cracked pepper, but creative recipes like this Dukkah Rub can add a special twist.

Sear and Crust

Cook steaks directly over your heat source to get a tasty, crunchy sear on the outside of the steak. This is where the best flavor comes from, and it offers a delicious contrast to the rich, juicy inside of the cut.

Control Your Cook

Keep the grill cover closed as much as possible to maintain a temperature of around 450 F. This helps lock in flavor and prevent flare-ups. Remember the marbling on a ribeye means more fat, which melts during cooking. This is a good thing, but you may experience more dripping or flare-ups if you’re used to grilling leaner steaks.

To minimize the need to open the grill cover, determine the amount of time you’ll need to reach your desired doneness then use the 60-40 grilling method. Grill 60 percent on the first side then 40 percent after you turn the steak over for an even cook.

Let it Rest

A resting time of at least 5 minutes allows steak juices to redistribute for the best eating experience. A foil tent can help regulate temperature during the resting period.

Garnish and Flavor

Whether you’re grilling vegetables, sauteing onions or adding a dif­ferent kind of sweet or savory topping, just before you serve is the right time to garnish your steak.

Find more expert tips for summer grilling and the perfect Father’s Day gift at OmahaSteaks.com.

Dukkah Rub

Prep time: 5 minutes

Active time: 5 minutes

Serves: 12

 

1/3      cup sliced almonds, roasted with no salt

1/4      teaspoon fennel seeds

2        tablespoons Omaha Steaks Private Reserve Rub

2          teaspoons sesame seeds

On cutting board, chop almonds to rough texture and add fennel seeds, chopping until mixture is fine. Place almond and fennel mix in bowl and add rub and sesame seeds.

Tasty Toppers

Once you pull a juicy steak away from the flame, there’s only one way to make it better: toppings that create a true taste explosion. When they’re prepared with fresh, premium ingredients, your friends and family may not be able to get enough of these sweet and savory additions. Simply mix them up while your meat is on the grill, or skip a step and rely on Omaha Steaks Toppers to capture the same delicious flavors without the prep work.

Crispy Onions and Jalapenos: Savor a one-two punch of crispy onions combined with spicy jalapenos for some crunch with a kick.

Dijon Mustard Aioli: Blend Dijon and whole-grain mustard with creamy Greek yogurt, garlic, tarragon and white pepper for a rich, tangy topping.

Mushrooms and Blue Cheese: Mix hearty mushrooms and full-flavored blue cheese with your favorite savory spices and a splash of sherry wine.

Smoky Bacon Jam: Start with the finest cuts of bacon browned to crispy perfection then add caramelized onion and an accent like brown sugar or balsamic vinegar.

Sweet Bourbon Onions: Warm things up with a medley of natural honey, bourbon whiskey and sherry wine offset by zesty red onions and balsamic vinegar.

Tomato Jam: Experiment with your favorite varieties to find the perfect balance of crushed tomatoes, sweet gherkins and seasonings.

June 13, 2018 |

Festive Fiesta Flavors

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In Good Taste

 

 

 

 

 

 

 

 

Serve up some spice with fun party dishes

(Family Features) Make your next fiesta one to remember with colorful decor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.

To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies.

These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorporate quality ingredients like Rio Luna Organic Peppers. The peppers are cultivated by a company with more than three decades of experience. They manage the whole pepper process from annual seed selection to grower partnerships, cultivation and packing.

Available in four spicy varieties – Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles – you can add a pop of peppers to your next celebration. Because the peppers are organic certified, non-GMO, fat free, cholesterol free, low calorie and kosher, you’ll be able to pack an extra punch of spice without serving up unnecessary ingredients.

To find more ways to spice up your fiestas as well as everyday recipes, visit riolunapeppers.com/our-meals, and find Rio Luna Organics on Facebook and Instagram.

Tortilla Pizzas

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4

 

4          flour tortillas (8 inches)

1          can (15 ounces) refried black beans

4          fresh plum tomatoes, chopped

1          can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained

1  1/3    cups shredded Mexican cheese blend

1          tablespoon chopped fresh cilantro

chipotle-ranch dressing (optional)

Heat oven to 400 F.

Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.

Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.

Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.

Jalapeno Brownies

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 16

1/2       cup vegetable oil

1          cup sugar

2          eggs

1          can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed

1          teaspoon vanilla

1/2       cup, plus 3 tablespoons, all-purpose flour

1/3       cup cocoa powder

1/4       teaspoon baking powder

1/4       teaspoon salt

powdered sugar (optional)

Heat oven to 350 F.

In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.

In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.

Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.

Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.

Coleslaw with Green Chile Dressing

Prep time: 20 minutes

Servings: 6

1  1/2    cups mayonnaise

1          cup sour cream

3/4       cup Rio Luna Organic Diced Green Chiles, drained

6          tablespoons apple cider vinegar

2          tablespoons Dijon mustard

2          tablespoons Sriracha sauce

2          tablespoons agave nectar

2          cups shredded napa cabbage

1          cup shredded red cabbage

1          cup shredded carrots

1/2       cup thinly sliced white onions

2  1/4    teaspoons kosher salt, plus additional, to taste

1/2       teaspoon ground black pepper, plus additional, to taste

In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.

In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.

Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.

Tantalizing Toppings For Tasty Tacos

When it comes to supplying fiesta foods that fit almost anyone’s taste, tacos are a go-to party favorite. That is because it can be fun for party-goers to customize their own tacos while making food prep easier and less hands-on for hosts who don’t want to spend a lot of time in the kitchen.

However, trying to list all the possible taco-topping options can be an overwhelming task for many hosts. Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta:

  • Shredded cheese
  • Sour cream
  • Beans (black, pinto or refried)
  • Salsa
  • Shredded lettuce
  • Rice
  • Rio Luna Organic Peppers
  • Chopped tomatoes
  • Chopped onions
  • Diced avocado or guacamole
  • Sliced black olives
  • Corn
  • Cilantro
  • Lime wedges

 

 

June 6, 2018 |

Find Picnic Perfection with Nutritious Seafood

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) From the trees to the breeze, picnics are a fun way your family can soak up the sunshine while enjoying a delicious and nutritious meal together.

“Picnics should be a prescription for health,” said registered dietitian nutritionist and TV host Annessa Chumbley. “They accomplish three amazing things needed for healthy living: nourishing the body, focusing on relationships and soaking up the benefits of being surrounded by nature.”

Consider stepping up your picnic game with a refreshing option like seafood. Eating seafood two times per week, as recommended by the Dietary Guidelines for Americans, can provide unique health benefits as a lean protein and source of omega-3s, healthy fats that are beneficial for your heart and your brain. To make it easier to create picture-perfect picnics, try these tips from Chumbley.

  • Pack bottles of cold or even frozen water in the picnic basket to help keep everything chilled and fresh so it’s ready to devour.
  • Plan to eat fresh and healthy foods like this Crab Salad for an easy-to-make option.
  • Create a dip nearly everyone can enjoy. Seafood can be added to almost any dip, and can be enjoyed with fresh, crunchy vegetables.
  • Jars can be a lifesaver when packing a picnic. Tape utensils to the sides of the jars for easy access to your favorite foods.
  • Don’t bring your phones, tablets or any other device that can distract you from family time. This is a time to relax and socialize with one another.
  • Try taping a thermometer inside your bag or cooler so you know the food is at safe, cool temperatures.
  • Place a small cutting board and knife in your pack, which can come in handy for chopping up fruits and vegetables when it’s time to chow down.

For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Crab Salad

Recipe courtesy of the Seafood Nutrition Partnership Eating Heart Healthy Program

Serves: 4

Dressing:

1/2  cup plain non-fat yogurt

1     lemon, juiced

2     tablespoons green onions

2     tablespoons olive oil

salt, to taste

pepper, to taste

1    ounce walnuts (about 14 halves)

cayenne pepper, to taste

1     bag (8 ounces) spinach

1     can (6 ounces) crab meat or fresh lump crab

1/2  cup lentils, cooked

1      grapefruit, cut into sections

Heat oven to 300 F.

To make dressing: Mix yogurt, lemon juice, green onions and olive oil. Add salt and pepper, to taste.

Toss walnuts with cayenne pepper, to taste, and bake 4-5 minutes. Make sure walnuts do not burn. Remove walnuts from oven and let cool.

Toss spinach with dressing. Toss with crab meat. Sprinkle lentils on top and add walnuts. Place grapefruit pieces around edge.

 

 

May 30, 2018 |

Brunch Made Easy

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Gathering friends and family doesn’t need to be fancy. With its prime positioning between breakfast and lunch, brunch is a more casual and lighter alternative to the typical dinner party.

When charged with hosting a mid-day gathering, a little pre-planning can go a long way toward ensuring your brunch get-together is as simple as it is scrumptious.

Get creative with decor. When prepping your tablescape, think outside the box. Opt for unexpected serving dishes such as tartlet tins and vases, and transfer syrups and jams from their everyday containers to glass bowls or creamers. Fresh flowers and produce can add natural pops of color to the table and a bowl of fruit can make for an eye-catching centerpiece.

Plan a variety of dishes. Make sure you have a mix of both sweet and savory dishes on the menu that can please a wide variety of palates. Earmarking some recipes that can be made ahead, like pastries and casseroles, can be a simple way to avoid waking up extra early to prepare. Save the morning of your event for dishes that are best served fresh, like this Herbed Spanish Omelet, which features potatoes; fresh, spring herbs; and red onions, and packs protein, B-vitamins and cancer-protective phytochemicals.

Serve it buffet-style. Setting your spread out on the counter and allowing guests to help themselves not only makes it easier for the host to mingle, but it allows guests to customize their meals as they wish and gives the gathering a more casual vibe. Try themed stations, such as a coffee or mimosa bar, parfait bar or bread bar, in addition to more traditional dishes to let guests take the customization to the next level.

For more brunch ideas and recipes, visit Culinary.net.

Herbed Spanish Omelet

Reprinted with permission from the American Institute for Cancer Research

Servings: 4

1     pound potatoes, peeled and diced or shredded

water

2      tablespoons extra-virgin olive oil

1/2   cup diced red onion

2      cloves garlic, minced

4      large whole eggs, lightly beaten

2      egg whites, lightly beaten

2      tablespoons finely chopped fresh parsley

2      tablespoons finely chopped fresh basil

2       tablespoons finely chopped fresh chives

salt, to taste (optional)

fresh herb sprigs, for garnish (optional)

Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.

In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.

Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.

If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.

 

 

Photo courtesy of Getty Images

May 23, 2018 |

Simple Healthy Snacks and Sandwiches

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Quick and easy meals can be hard to come by, especially ones that don’t sacrifice flavor. You don’t have to eat bland foods to provide your family a healthy and hearty, nutrient-filled diet. Some creative and convenient options can serve as the starting point for an on-the-go snack or a full-blown meal.

Sandwiches, like this recipe for a BALCMT Sandwich, can be one of the easiest ways to incorporate grains, which deliver shortfall nutrients like dietary fiber, iron and folate into your diet. Research from the Grain Foods Foundation shows about 95 percent of Americans do not meet dietary fiber intake recommendations. Whole grain foods, like bread, buns, rolls, pita and tortillas, can help supply your dietary fiber needs and aid in maintaining a healthy weight and lower cholesterol.

Additionally, enriched grains can play a key role in metabolism by helping the body release energy from protein, fat and carbohydrates, and are also essential for a healthy nervous system, productivity and cognitive development. The vitamins and minerals in enriched grains like folic acid are also critical for reducing the incidence of some birth defects while also promoting cell function and tissue growth.

Some healthier ways to build a snack include using leaner meats and lower sodium cheeses for a sandwich or adding more vegetables to your overall snacking habits. Another nutritious option, Baked Pita Crisps accompanied by Southwest Bean Dip, can help you curb hunger without blowing past your daily calorie count.

Find more recipes and tips for quick and flavorful meals at grainfoodsfoundation.org.

BALCMT Sandwich

Recipe courtesy of Franz Bakery on behalf of the Grain Foods Foundation

Prep time: 10 minutes

Servings: 1

Chipotle-Mayonnaise Sauce:

1/4       cup mayonnaise

1/4       tablespoon adobo sauce

1           teaspoon lime juice

salt, to taste

fresh ground pepper, to taste

2         slices bread, toasted

1-2      leaves lettuce

4         slices tomato

1/2     avocado, thickly sliced

4         slices maple bacon, fried

To make Chipotle-Mayonnaise Sauce: In small bowl, mix mayonnaise, adobo sauce and lime juice. Season, to taste, with salt and pepper.

Add layer of sauce to slice of bread and top with lettuce, tomato, avocado, bacon and second slice of bread.

Baked Pita Crisps

Recipe courtesy of the Grain Foods Foundation

Prep time: 30 minutes

Yields: 24 crisps

Crisps:

1/4          cup olive oil

1 1/2       teaspoons ground cumin

1 1/2       teaspoons paprika

3             pita breads (6 inches each) with pockets

kosher salt, to taste

Southwest Bean Dip:

2           tablespoons vegetable oil

2           cloves garlic, minced

1/2        large red bell pepper, finely chopped

1/2        medium onion, finely chopped

1 1/2      teaspoons ground cumin

1/8-1/4  teaspoon cayenne pepper

2             cans (15 ounces each) pinto beans, rinsed and drained

2-3          tablespoons fresh lime juice

1/4          cup packed fresh coriander sprigs, washed and spun dry

1/2          teaspoon salt

2              tablespoons water, plus additional (optional)

To make Crisps: Heat oven to 400 F. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture. Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven.

To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute.

In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.

 

Photo courtesy of Getty Images

 

May 16, 2018 |
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