Three Beans and a Pepper.Store-bought dips are a dime a dozen. For something a little different, try one of these four gems from The Eating Well New Favorites Cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN (unfortunately, it's out of print). Three of them start with a can of beans (the fourth with a jar of roasted red peppers red pepper: see pepper. ) from your cupboard. Each can be on your table in 15 minutes. Forget the fiber, vitamins, and phytochemicals they deliver. Instead, imagine how well they would go with some crisp baby carrots In North America the term baby carrot is commonly applied to either miniature carrots harvested before their roots develop or adult carrots chopped into smaller pieces. Taking fully grown carrots and chopping them into smaller pieces was the idea of California farmer Mike Yurosek. , slices of green or red pepper, whole-wheat crackers, or tortilla chips (see "SALT OF THE EARTH"). Or try them on a toasted bagel or some pita bread. BLACK-EYED PEA SPREAD 1 16-ounce can black-eyed peas, drained and rinsed, or 1 1/2 cups cooked black-eyed peas 1/4 cup tightly packed fresh parsley leaves, plus sprigs for garnish 2 Tbs. fresh lemon juice 2 Tbs. olive oil, preferably extra-virgin 1 1/2 tsp. chopped garlic 1/2 tsp. dried tarragon 1/4 tsp. freshly ground black pepper Salt to taste Reserve a few black-eyed peas for garnish and place the remaining peas in a food processor, along with the parsley, lemon juice, oil, garlic, tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. , and pepper. Process until smooth. Taste and adjust seasonings, adding salt if desired. Transfer to a serving bowl and garnish with the parsley sprigs and reserved peas. (The spread can be stored, covered, in the refrigerator for up to 2 days.) Makes about 1 1/4 cups. PER SERVING (2 tablespoons, with no added salt) Calories: 60 Total Fat: 3 grams Saturated Fat: 0 grams Fiber: 2 grams Sodium: 95 mg Cholesterol: 0 mg Carbohydrate: 7 grams Protein: 2 grams TUSCAN WHITE BEAN SPREAD 1 16-ounce can white beans like great northern or cannellini, drained and rinsed 2 Tbs. olive oil, preferably extra-virgin 1 Tbs. chopped fresh thyme or 1 tsp. dried thyme leaves 2 tsp. fresh lemon juice 1 clove garlic, finely chopped 1/4 cup chopped arugula Salt and freshly ground black pepper to taste In a food processor, combine the beans, oil, thyme thyme (tīm), any species of the genus Thymus, aromatic herbs or shrubby plants of the family Labiatae (mint family). The common thyme, which is used as a seasoning herb and yields a medicinal essential oil containing thymol, is the Old World , lemon juice, and garlic. Process until smooth. Transfer the bean puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. to a small bowl. Stir in the arugula arugula or rocket Yellowish-flowered European herbaceous plant (Eruca vesicaria sativa), of the mustard family, cultivated for its foliage, which is used especially in salads. . Season with salt and pepper
PER SERVING (2 tablespoons; recipe made with 1/4 tsp. added salt) Calories: 50 Total Fat: 3 grams Saturated Fat: 0 grams Fiber 1 gram Sodium: 105 mg Cholesterol: 0 mg Carbohydrate: 5 grams Protein: 2 grams BLACK BEAN black bean see castanospermum australe, erythrophleumchlorostachys. DIP 1 16-ounce can black beans, drained and rinsed 1/2 cup prepared tomato salsa, hot or mild 2 Tbs. fresh lime juice 2 Tbs. chopped fresh cilantro 1/4 tsp. ground cumin Salt and freshly ground black pepper to taste In a food processor, combine the black beans, salsa, lime juice, cilantro, and cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. . Process until smooth. Season with salt and pepper and transfer to a small bowl. (The dip can be stored, covered, in the refrigerator for up to 2 days.) Makes about 1 1/2 cups. PER SERVING (2 tablespoons, with no added salt) Calories: 40 Total Fat: 0 grams Saturated Fat: 0 grams Fiber 2 grams Sodium: 150 mg Cholesterol: 0 mg Carbohydrate: 6 grams Protein: 2 grams ROASTED RED PEPPER DIP 1 7-ounce jar roasted red peppers, drained, rinsed, and patted dry 1 clove garlic, coarsely chopped 1 1-inch-long piece fresh ginger, peeled and coarsely chopped 1 jalapeno pepper, seeded and coarsely chopped 1 scallion, sliced 2 tsp. reduced-sodium soy sauce 2 tsp. rice-wine vinegar or cider vinegar 1 tsp. honey or sugar 3-5 Tbs. fresh breadcrumbs (1 slice white bread) In a blender or food processor, combine the roasted red peppers, garlic, ginger, jalapeno, scallion scallion: see onion. , soy sauce, vinegar, and honey or sugar. Process until smooth. With the motor running, add the breadcrumbs, a little at a time, until the dip is thick and creamy. Taste and adjust the seasonings. Transfer to a small bowl. (The dip can be stored, covered, in the refrigerator for up to 2 days.) Makes about 1 cup. PER SERVING (2 tablespoons) Calories: 30 Total Fat: 0 grams Saturated Fat: 0 grams Fiber 0 grams Sodium: 135 mg Cholesterol: 0 mg Carbohydrate: 5 grams Protein: 1 gram |
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