Sunday, April 6, 2008

Chips, Dips, Apple Crisp, Weekend


Hope you are having a pleasant weekend! Josh and I had a date night on Friday- we did dinner out and then rented Benny and Joon (which wasn't as good as I remembered it being). Saturday I taught Hip Hop early and then we went up to our friends Patrick and Willow's house for a bbq birthday party for Patrick. It was a great time. I brought white bean and artichoke dip and apple crisp. Both turned out pretty well. I also made homemade tortilla chips which were pretty good, homemade Pita chips are better! The recipes follow. Saturday night we returned home for a birthday dinner for our roommate Jordan with his parents and a few of our friends. We had a great dinner at one of our favorite local Mexican restaurants. Today is errand and relax day.

White Bean and Artichoke Dip (courtesy Kalyn's Kitchen w/a few minor adjustments-

1 can (15 oz.) Great Northern beans
1 can (14 oz.) artichoke hearts
1 small clove garlic, chopped (or 1/2 tsp canned garlic)
2 T fresh lemon juice

2 T extra virgin olive oil, plus more for drizzling on top
3 T freshly grated Parmesan cheese
salt and fresh ground black pepper to taste
weet paprika, for garnish

Drain beans into colander and rinse well, until no foam remains. Let drain at least 5 minutes. Drain artichokes. In food processor, combine beans, artichokes, garlic, and lemon juice and blend until fairly smooth. Keep food processor motor running and add the olive oil in a stream. Add parmesan, and finely chopped fresh rosemary and pulse about 10 times to blend. Season dip to taste with salt and fresh ground pepper.

Place dip in a serving bowl, sprinkle with a small amount of paprika and drizzle over a small amount of olive. Arrange tortilla chips around bowl and serve.

Tortilla Chips

6-8 whole wheat, corn, or plain flour tortillas (can also use pita bread)
olive oil for brushing on tortillas (I used a mister)

salt for sprinkling on tortillas
Chili powder for sprinkling on tortillas

Preheat broiler and get out a large cookie sheet for toasting tortilla chips. Brush or spray each flour tortilla with olive oil, then cut into triangles, sprinkle with salt and chili powder. Arrange in single layer on cookie sheet and toast under the broiler, about 3-4 minutes per side. Watch them carefully, because they get too dark rather quickly. Chips will seem soft when you take them out of the oven, but they harden and crisp as they cool.

Apple Crisp (note: this is delicious, but not really healthy :) ),,FOOD_9936_131398,00.html

I made one large crisp rather than individual sized crisps

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