THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Organic White Bean Dip March 5, 2012

Filed under: Starters & Sides — healthyhag @ 5:58 pm
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Easy easy easy.  Yummy yummy yummy.  I don’t think this dip really needs much more explaining than that.

 

INGREDIENTS:

 

2-3 cups of dried white navy beans (I used organic)

1-2 tsp sea salt

1-2 tsp minced organic garlic

2 TBSP organic extra virgin olive oil

Pepper, to taste

 

DIRECTIONS:

 

1) Place dried beans in a large bowl and fill with water – sprinkle with a small dash of salt and soak overnight.

2) Drain beans and place in large pot along with 1 tsp of salt, place on high heat and bring to boil.

3) Boil beans for 1-2 hours until tender.

4) Place boiled beans in food processor along with minced garlic, olive oil and 2-3 TBSP of boiling water and combine thoroughly.

5) Taste and season accordingly – add more water from boiling pot if dip is too lumpy (should be nice and smooth but not runny).

6) Chill for an hour or more and serve with fresh veggies or your fave crusty bread.

 

NOTE – you could substitute any dried bean really, if your preference isn’t navy beans.  Add in some tahini if using chickpeas.

 

 

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Diablo Margaritas (or beer margaritas) July 10, 2008

Filed under: Cheers — healthyhag @ 9:05 pm
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Really … you CAN have the best of both worlds sometimes. Tasty beer + delicious margaritas = heaven in a tall glass. These are easy and come with the following warning: make LARGE batches as they won’t last. All you need to do now is find the perfect patio to sit out on.

INGREDIENTS:
Four bottles cold light-flavored beer (best to use either Corona or Brahma)
1 cup high-quality tequila (you know the ones to avoid)
1 can frozen limeade concentrate
Kosher or sea salt (for rimming glasses)
ice

DIRECTIONS:
1) In a large pitcher, combine beer, tequila and limeade and stir vigorously.
2) Rub a lime wedge around the rim of each of glass and dip it in the salt. Fill glass with ice.
3) Pour the margaritas into the glasses and garnish with a lime wedge.
4) Sip and refill as desired.

Note – you can also make these a frozen treat by putting everything together in the blender (use more ice) and then pour into your favourite mug or glass.

 

Roasted Asparagus March 13, 2008

Filed under: Starters & Sides — healthyhag @ 4:10 am
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Sometimes it just doesn’t take any effort at all to make one flavorful and savory dish. Roasting asparagus in the oven just happens to be one of those times. Asparagus is not only available all year round, but it is ridiculously delicious and makes an amazing side to any main course (oh and PS: it’s loaded in vitamins and antioxidants…).

roasted_asparagus.jpg

Ingredients:
1 bunch of thin asparagus stalks
olive oil
Coarse sea salt
fresh pepper

Directions:
1) Wash asparagus, cut off hard ends (usually about an inch or so), and place on a cookie sheet.
2) Drizzle with olive oil, salt and pepper, and place under broiler in oven for about 10 minutes, turning 1/2 way through.
3) Serve hot.

 

No-fussin’ Russian Potato Salad January 25, 2008

A twist on an all time classic.  It’s even vegan and filled with all the goodness of a rainbow of veggies.  Bring along this ‘good-for-you’ version for your next potluck, picnic, or BBQ.

potato_wilja.jpgbeet.jpg

Ingredients:
1/4 cup chopped onion
1/4 cup balsamic vinegar
1/4 cup olive oil
1 1/2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, or to taste
2 medium Yukon gold potatoes, boiled, peeled, and chopped
3 medium beets, boiled, peeled, and chopped
2 medium parsnips (or carrots), minced
1 cup fresh green beans, briefly blanched, and chopped
1 cup fresh or frozen green peas (briefly blanched, if using fresh)
1 cup chopped fresh dill
 

Directions:
1)   Puree onion and vinegar in a blender.

2)   Then, on low speed, gradually add oil, salt and pepper.

3)   In a separate large bowl, add all the vegetables and chopped dill.

4)   Add vinaigrette to veggies, and toss.

5)   Serve as a side or starter!