White Bean Dip with Seasoned Pita Chips
This delicious white bean dip is a great addition to any party menu.
It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités. Tip: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired. Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.
Seasoned Pita Chips
- 6 pitas
- 3 TSB extra virgin olive oil
- 1 TSB Salt and black pepper, to taste
White Bean Dip:
- 15-oz. can cannellini beans, drained and rinsed
- 3 cloves fresh garlic, peeled
- 2 TSB fresh lemon juice
- 3 large fresh sage leaves
- 1/3 c. extra virgin olive oil
- Salt and black pepper, to taste
- 1 T. high-quality extra virgin olive oil
- Dash cayenne pepper
1. Preheat oven to 375°F.
2. Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
3. Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
4. Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
5.Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 471Total Fat 22gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 18gCholesterol 0mgSodium 734mgCarbohydrates 58gFiber 7gSugar 3gProtein 13g
Potato-Cauliflower Stuffed Flatbread
I had been craving for stuffed flatbread (paratha) for some time as my hubby and kid bought them once a week from an Indian place. Unfortunately I couldn’t have them, as they were not gluten-free nor Candida diet friendly in any other way. Even my hubby was not quite happy as they contained oil. He had asked me for quite some time to create my own healthy gluten-free stuffed flatbread version.
- 450g (15.9oz) raw buckwheat flour
- 50g (1.8oz) chickpea (gram) flour
- Himalayan salt to taste
- 1 tsp. cumin, crushed
- 380g (13.4oz) water
Mix the batter ingredients and knead for 10
minutes. It should be a bit sticky, but not too much. If the dough
doesn’t come off your hands at all, add a bit of flour. Cover with
kitchen towel and leave to rest for 30 minutes.
Prepare filling by boiling potato cubes until soft. Drain excess water and mash. Mix in the remaining ingredients.
Divide the dough into 6 equal pieces and the filling into 6 equal portions. It is the easiest to use kitchen scale.
Flour a non-stick surface. Take one piece of
dough and first form a ball and then a thick flat circle (see video) by
patting and shaping at the same time. Roll the dough out into a large
circle (about 20-22 cm, 7.9-8.7 in. diameter).
Put one portion of filling into the centre and spread it out leaving a good 5 cm, 2 in. border.
Fold the dough into the centre making 5-6 folds around the paratha bringing the outer edge to the centre.
Gently roll the paratha again to get a circle of
about 15-16 cm, 5.9-6.3 in. diameter. Repeat with the remaining dough
balls and filling.
Fry (without oil) paratha until golden on both
sides or bake in 175°C, 350°F oven for 20 minutes flipping the parathas
at 10 minutes.
- Should you be on Candida cleanse and still can’t have starchy veggies or legumes, substitute potatoes with turnip or rutabaga mash and use buckwheat flour instead of chickpea flour.
- Try using sweet potato instead of potatoes or the mixture of both.
- A proper pastry mat comes in handy when shaping your parathas.
- If you’d love your parathas more spicy, substitute red bell pepper with finely chopped red and/or green chillies.
Vegan Egg Salad Sandwich
This gluten-free vegan egg salad sandwich is super easy and quick to make as you’ll only need 1 bowl, a fork and 10 minutes of your time. Spread it on a slice of toasted bread and bite into egg-flavoured creamy deliciousness!
Why use the word egg in the recipe at all? Well, because this is what we’ve become used to when describing this particular taste. I might call the recipe black salt salad, but it wouldn’t make sense to most! People looking for vegan egg would not find it, would they? Besides, the ingredients and final result is much more important than any name we decide to give to our creations. Do you agree?
mustard seeds and garlic powder. Mash or mix well before throwing in
nutritional yeast and yogurt. Make it creamier or leave coarser/chunkier
– it’s up to you!
slice of bread or cracker or top your salad with this yummy
Serving Size 1
Amount Per Serving Calories 177Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 1mgSodium 457mgCarbohydrates 20gFiber 8gSugar 3gProtein 8g
- So quick and easy to prepare.
- Perfect for batch cooking and lunch packing.
- So creamy and satiating.
Potato And Cheese Pierogies
Potato and Cheese Pierogies, the perfect meal for back when we were little and would need a meatless meal on Fridays and during Lent. My parents would serve this and it was a pleasant treat because it was such a tasty meal in spite of the obvious lack of meat.
Of course, this is a perfect meal to serve to kids because they usually love pierogies. At least my nephews sure do! A large serving of pierogies is sure to fill you up so it’s another staple dish I serve for my boys.
- 2–2 1/2 cups flour
- 1 egg
- 1/2 cup lukewarm water
- pinch of salt
- 2 tablespoons vegetable oil
- 3 large russet potatoes, peeled and boiled
- 1 onion, chopped and sauteed in 1 tablespoon butter
- 1/4 to 1/2 cup of farmers cheese (or ricotta)
- salt and pepper to taste
In a large mixing bowl, combine ingredients for the dough.
Kneed until smooth and let rest (covered).
In a separate bowl, fork blend (do not mash) all ingredients for the filling in the center of each circle.
Set aside. Roll dough to a 1/8 inch thickness on a floured surface.
Cut out circles using a biscuit cutter or the top of a two inch glass.
Place a teaspoonful of filling in the center of each circle.
Fold over and pinch edges with a fork (or finger) to seal.
Boil pierogies for 5-8 minutes or until they float to the surface of the water.
Remove with a strainer and pan fry them in butter until a light golden brown.
Serve alone or with a side of sour cream.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 631Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 92mgCarbohydrates 123gFiber 5gSugar 1gProtein 17g
Spicy Brown Sugar Bacon Wrapped
This recipe for Little Smokies (miniature smoked sausages) wrapped in bacon, rolled in a spicy brown sugar mixture and baked to crispy perfection is addicting! They are perfect for snacking, tailgating, or any party or get-together (think of the coming holidays). I assure you, they will disappear in the blink of an eye! So make plenty!
But I was looking for something different. I happened upon a recipe on The Chunky Chef website that sounded good. I’ve very slightly modified the method for assembly and baking.
After drying the sausages, bacon slices are cut into thirds and the small pieces are wrapped around the sausage. If you pull on the bacon as you wrap, and set the sausage with the seam-side down, it’s not necessary to secure them with a toothpick.
- 1 -14 ounce package cocktail-sized smoked sausages (I used Hillshire Farm brand Lit'l Smokies), patted dry with paper towel
- 15 slices bacon, cut into thirds
- ¾ cup packed brown sugar
- ¼ - ½ teaspoon cayenne pepper (I used ¼ but will increase for the next time)
- ⅛ teaspoon ground black pepper
- Prepare a large baking sheet by covering with foil and lightly spraying with cooking spray and set aside.
- Preheat the oven to 350°F.
- Wrap each sausage with a third slice of bacon, pulling the bacon gently to
secure it tightly. Place the wrapped sausage on a plate with the seam of
the bacon down. Continue wrapping all sausages.
- On a large plate, place the brown sugar, cayenne pepper and black pepper.
- Using a fork, mix well.
- Taking one sausage at a time, set it seam-side down onto the brown sugar mixture.
your fingers, scoop the brown sugar mixture up and pressed it into the
sides and top, of the sausage, making sure the entire surface was
- Place it seam-side down on a prepared baking sheet.
- Continue this procedure with all of the sausages.
- Place the baking sheet into the preheated oven and bake for 27 minutes.
- Turn the oven on broil and continue to bake until the bacon and brown sugar glaze is crispy.
- Remove from the oven and allow to cool 5 minutes.
- Serve warm.
Nutrition InformationYield 40 Serving Size 1
Amount Per Serving Calories 53Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 88mgCarbohydrates 4gFiber 0gSugar 4gProtein 2g
Cauliflower Buffalo Bites
Cauliflower is used as a chicken substitute for a healthier version of the ever-favorite Buffalo Wing. The same sauce is used to coat the florets, which are then further coated with Panko crumbs and baked, not fried.
I took the cauliflower and separated it into bite-sized florets. These were dipped into the buffalo wing sauce and then rolled in Panko crumbs. Panko crumbs are a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods; they work beautifully for a crusty coating on baked foods, as well. Panko crumbs can be found now in most large grocery stores; I find mine on the International Foods aisle and always have them on-hand.
The coated florets are then placed on a baking sheet and oven-roasted. The result looks a lot like chicken bites and they taste just amazing! The roasting of the cauliflower imparts a very nutty flavor, and the Buffalo wing sauce coating with the crispy Panko crust is just perfection.
- 1 small head cauliflower, separated into bite-sized florets (about 5 cups)
- 4 tablespoons butter, melted
- 5 tablespoons Frank's Hot Sauce (or similar hot sauce of your choice)
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- salt and ground black pepper, to taste
- 2 cups Panko crumbs
- Preheat the oven to 375° F.
- Prepare a baking sheet lined with parchment paper.
- In a small bowl, add the melted butter, hot sauce, white vinegar, garlic powder, salt and pepper.
- Stir to combine.
- Place the Panko crumbs in a small, shallow bowl.
- Make an assembly line with the cauliflower florets, the sauce and the Panko crumbs.
- Use one hand to dip the florets into the sauce then drop it into the crumbs.
- Using the other hand, coat the floret well with the crumbs and place it on the baking sheet.
- Once ,all of the florets are coated, use a very light spray of cooking oil to
coat the tops. This will help hold the crumbs in place, as well as aid
in their browning. (I use a cooking spray atomizer instead of the
- Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the crumbs are golden brown.
- Remove the baking sheet from the oven.
- If you have any remaining sauce, that can be lightly brushed onto the tops of the florets.
- Serve hot with Ranch or Blue Cheese dressing, carrot and celery sticks.
Mini Cheese Ball Bites
This super-easy twist on the classic Sausage Cheese Ball recipe is made using a can of refrigerated crescent dinner rolls. They are unbelievably moist, tender, spicy, cheesy, goodness; perfect for holiday entertaining and snacking, you’d better make a double batch – they won’t last long! Those bits of dough were then mixed in with some bulk sage sausage (I make my own), a combination of smoked cheddar and sharp cheddar, some crushed dried rosemary, thyme leaves, a dash of cayenne pepper, a shake of crushed red pepper flakes (you could use a sage sausage, or a hot sausage and eliminate the cayenne and red pepper flakes). Just mix this up by hand until all the sausage, cheese and dough bits are evenly distributed.
- 1 pound bulk sage sausage (or hot sausage*)
- 1 cup grated Sharp Cheddar cheese (4 ounces)
- 1 cup grated Smoked Cheddar cheese (4 ounces)
- ½ teaspoon dried rosemary leaves, crushed
- ½ teaspoon dried thyme leaves
- 1 pinch cayenne (eliminate if using hot sausage*)
- 1 shake crushed red pepper flakes (eliminate if using hot sausage*)
- 1 -8 ounce can refrigerated crescent dinner rolls
- 2 tablespoons all-purpose flour
- Preheat oven to 375°F.
- Line a large baking sheet with parchment paper and set aside.
- In large bowl, add sausage, both cheeses, rosemary, thyme, cayenne* and
crushed red pepper flakes* (if using*) and mix well using hands or
- Unroll crescent dough on lightly floured work surface.
- Lightly flour the top side of the dough.
- Using pizza cutter or knife, cut dough into about ¼-inch square pieces.
- Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
- Shape mixture into 42 (1¼-inch) balls.
- Place on baking sheet.
- Place the baking sheet into the oven and bake 15 to 17 minutes or until golden brown.
These easy Warm Turkey Sliders made from a frozen turkey breast cooked in the slow cooker or an electric pressure cooker make for some great game day food!
I always cook a whole turkey on Thanksgiving and only on Thanksgiving. The turkey breast? That’s a regular staple in our house. It’s just so easy to prepare and then we have the meat for our family dinner, to chop up for lunch salads, or for sliders like these.
- 1 frozen turkey breast I used a 2lb. breast*
- 1 16 ounce package soft rolls
- 6 tablespoons of desired spread anything from bacon onion jam, cranberry sauce, or mustard
- 6-12 ounces sliced provolone
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon poppyseeds
yellow onion (peeled and quartered) and two stalks celery (chopped) to
the bottom of the electric cooker. Place completely thawed turkey breast
on top. Cook on high pressure for 22-30 minutes (for 2-6 pound breast)
and allow to release the pressure slowly once done. Insert an instant
read thermometer and if it is not yet at 165 degrees F, continue to cook
for several more minutes on high pressure.
the tops. Cover with spread, turkey, and cheese. Replace the tops of the
Mini Cheee Ball
Easy bites are perfect for literally any occasion. Divide up your balls of cheese and coat with cranberries, chopped nuts, and green onion or parsley. Top with a single pretzel stick for easy-to-eat festive appetizers.
- 8 slices bacon
- 1 1/2 (8-oz.) blocks cream cheese, softened
- 1 c. shredded cheddar
- 1 tsp. garlic powder
- 1 tsp. paprika
- Kosher salt
- Freshly ground black pepper
- 1/3 c. freshly chopped chives
- 1/3 c. finely chopped pecans
- 18 pretzels sticks
In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside.
Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment–lined baking sheet. Refrigerate until firm, 1 hour.
In a shallow bowl, stir together bacon, chives, and pecans.
Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)
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