Archive for the ‘dip’ Category

Lemon Garlic Hummus

June 12, 2011


Makes about  4 cups

2 cans 15.5 oz chick peas rinsed and drained (discard any dark discolored ones)

2 teaspoons  sea-salt
¼- 1/2 cup of water (I use distilled)

4  large cloves of garlic

3 tablespoons of tahini paste
Juice of 2 large lemons
½ cup -¾ cup of  extra virgin olive oil

In a large food processor add tahini, garlic, salt and half of lemon juice, half of olive oil  and blend till paste

Add in half of chick peas,water  and puree

Add  remaining lemon juice,chick peas,oil and puree till creamy. Add a small amount of water and puree if  you desire a thinner hummus.

Serve with toasted pita chips or warm pita bread

Last in refrigerator  in covered container  for one week

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Turkey Three Bean Chili

January 19, 2011


serves 6-8

This is perfect for the family to make and nutritious. A great way to incorporate beans into ones diet. The real fun begins with toppings you choose.

1 28 oz  can tomato sauce
2 pounds of ground turkey or beef
3 cups chopped onions
5 cloves garlic thru press
2 tablespoons of sunflower or vegetable oil

1 small red pepper pureed or chopped or 1 tablespoon of sweet paprika

5 tablespoons of chili powder
3 tablespoons of  ground cumin
1 teaspoon of Greek oregano
1/4 cup white tequila optional

1 6 oz can of tomato paste

1-2 tablespoons  of sugar, honey
1 tablespoon of el yucateco chipotle sauce
1 can 15 oz each of your favorite beans rinsed and drained – )pinto, dark red kidney, black beans, roman, navy beans, bola rojas)
3-4 dashes of parrot hot sauce
1 cup chicken  stock or 1 Herb ox Chicken boullion cube to 1 cup water
1/4 cup of  white tequila optional
2 tablespoons of fine yellow corn meal

Heat a large  inch skillet to medium -high  heat

add oil

saute onions , garlic and add turkey

separate turkey while cooking

add in tequila, tomatoes, paste, red pepper,  chili powder, cumin and simmer on medium

add in  stock, hot sauce, oregano, beans , sugar simmer 30-35 minutes

check on chili and add a small amount of water if chili becomes too thick half way through cooking time

add in corn meal and mix

when chili becomes thick its ready to serve

Toppings for a bowl of chili can be many.  Shown in bowl is guacamole*,  gypsy sour cream dip* and homemade  fire roasted salsa*  surrounded by all natural tortilla chips.

Other toppings that are great are chopped scallions, plain sour cream, lemon sour cream dip*, yogurt, chipotle dip*, corn, olives, chopped red onion and shreded cheese

* recipes available on this site and The Gypsy Kitchen Cookbook

Crab Cakes with Chipotle Dipping Sauce

December 9, 2010
  
 
These crab cakes are very tasty. They have alot of ingredients but they are worth it!
 
Chipotle dipping sauce
 
3/4 cup Kraft or Hellmann’s mayonnaise or  you may substitute sour cream

Juice of 2 limes

1/2 teaspoon of sea salt

1 finely minced garlic clove or teaspoon of garlic powder

1½ teaspoons El Yucateco Chipotle sauce

2 teaspoons of sugar or agave syrup

1 Tablespoons fresh chopped cilantro

Whisk together in medium bowl and set aside

 
For the Crab Cakes

½ cup Kraft or Hellmann’s mayonnaise

2 Tablespoons flat leaf parsley chopped fine

2 Tablespoon Roland hot Dijon mustard

1 teaspoon of Worcestershire sauce

few dashes of parrot hot sauce

1/2 teaspoon sea salt

¼ teaspoon white pepper

¼ teaspoon smoked paprika

2 teaspoons garlic powder

12 Ritz crackers crumbled

3 scallions finely chopped, white & green parts

1 teaspoon mirin cooking wine

1 egg

2 Tablespoons corn starch

1 Tablespoon extra virgin olive oil or melted unsalted butter

1 Tablespoon agave syrup or sugar

Juice of 1 lemon

1 cup of panko bread crumbs*

1 lb of fresh crab meat- squeezed out moisture and flake

½ cup sunflower oil for frying

1 large saute pan

 

Mix all ingredients except panko bread crumbs and sunflower oil

 Form desired size cakes

Coat cakes in panko crumbs and set on tray

Heat saute pan medium to high heat

Add oil

Fry in 5-7 minutes each till slightly golden and plate

Keep warm in oven  on baking sheet at 325°. Serve with Chipotle dipping sauce

TIP: You can substitute  same amount of any of the following fishes in place of crab meat: haddock, cod, hake, tilapia or skai fish