Fresh Herb & Onion Dip

It’s March Madness, perfect time for snacking on chips and dips. Honestly,  if I could live off of chips & dips I would, but I can’t…This dip is perfect for a party and works well served with potato chips. I made slight variations to the original recipe, adding in more fresh herbs and using Vegan mayo, but regular mayo will would perfectly.  Also, any recipes lately that ask for sour cream I’ve been substituting with greek yogurt as a healthier alternative. Sorry, I don’t have photos to post!

Ingredients: 

  • 2 Tablespoons of Olive Oil
  • 1 1/2 cups Yellow Onions, diced
  • 1/4 teaspoon Sea Salt
  • 1 1/2 cups Sour Cream (or Greek Yogurt)
  • 3/4 cup Vegan Mayo
  • 2 Tablespoons fresh Parsely, finely chopped
  • 2 Tablespoons fresh Chives, finely chopped
  • 2 Tablespoons fresh Dill, finely chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Sea Salt

Directions:

  1. Add oil in a saute pan over medium heat, add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
  2. In a bowl, mix the rest of the ingredients, and then add the cooled onions.
  3. Put dip in refrigerator to chill for an hour or make it the night before the party. Serve with potato chips. 

Recipe adapted from What’s Cooking Chicago?

Black Bean & Feta Quinoa Patties

The recipe originally called for spinach, but let’s be honest I forgot to buy spinach and ended up substituting with black beans. Perfect recipe for those Meatless Mondays. Enjoy!

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Ingredients:

Gluten Free Quinoa Patties:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup of finely chopped red onion
  • 2 garlic cloves, finely chopped
  • 1/2 cup of black beans
  • 2 eggs, beaten
  • 1 1/4 cups of cooked quinoa (I made 1 cup of uncooked and had leftovers)
  • 2 ounces crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup gluten free bread crumbs

Lemon Dill Yogurt Sauce:

  • 1/2 cup plain Non-Fat Geek Yogurt
  • 2 tablespoons finely chopped scallions
  • 2 teaspoons freshly squeezed lemon juice (I used half of a lemon)
  • 2 teaspoons chopped fresh dill
  • Sea salt and freshly ground pepper to taste
  • Next time I make this I might consider adding cucumbers to the sauce to make it more like a tzatziki 

Directions:

Lemon-Dill Yogurt Sauce:

  1. Whisk together the yogurt, scallions, lemon juice, and dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.

Quinoa Patties:

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Transfer the mixture to a medium-size bowl.
  2. Add the eggs, quinoa, black beans, feta, dill, lemon zest, and black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
  3. Add a little olive to a grill pan and heat to medium-high tempature.
  4. Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Grill the patties until they’re cooked through and browned on the outside, 4 to 5 minutes. Serve warm with lemon-dill yogurt sauce.

Recipe adapted from this version: http://paninihappy.com/spinach-feta-quinoa-cakes-plus-5-quick-dinners-on-the-panini-press/

Kale Chips

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Kale Chips are my new favorite snack. They are easy to make, gluten free and healthy. I like to use the packaged Kale from Trader Joes, it is already washed and cut up! Otherwise, I pick up about 4 bunches at the farmer’s market. This snack doesn’t last more than a day in my house.

Ingredients:

  • Kale (4 bunches)
  • 1 garlic clove chopped
  • 1/4 teaspoon of  sea salt
  • Olive Oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Spread out kale onto cookie sheet.
  3. Drizzle with Olive Oil.
  4. Sprinkle chopped garlic across kale.
  5. Season with sea salt.
  6. Bake for about 15 minutes. Keep a close eye on the kale as it can burn easily. It’s ready when the edges start to brown.

Benefits of Kale*:

  1. Low in calorie, high in fiber and has zero fat
  2. High in iron
  3. High in Vitamin K
  4. Filled with powerful antioxidants
  5. Great anti-inflammatory
  6. Great for cardiovascular support
  7. High in Vitamin A
  8. High in Vitamin C
  9. High in Calcium
  10. Great detox food

*Source: http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html