While perusing the internet for some quick, easy, and healthy dinner recipes, I stumbled across The Knot's AWESOME recipe book. It allows you to sort recipes by main ingredient, cooking time, and type of meal. It's filled with pictures to accompany the recipes, and the website offers a LOT of variety. Looking for healthy Fourth of July recipes, or just a fun snack for the weekend? Check it out - you won't regret it!
http://www.thenest.com/Recipes/Healthy/results.aspx?type=7&recipe_type=Healthy
http://www.thenest.com/Recipes/Healthy/results.aspx?type=7&recipe_type=Healthy
Here's one of my favorite hummus recipes:
Ingredients
2 small garlic cloves, peeled and roughly chopped
1 mild red chilli, deseeded and roughly chopped
14 oz can chickpeas, drained and rinsed
4 tbsp extra-virgin olive oil
Handful fresh flat-leaf parsley or coriander (cilantro), roughly chopped
juice of 1/2 lemon
Freshly ground black pepper
Preparation
1.) Put the garlic, chilli, chickpeas and 1–2 tablespoons olive oil in a food processor and whiz until completely smooth – this may take several minutes. Add the herbs and a squeeze of lemon juice and whiz again until well blended. Taste and add more lemon juice and olive oil, as needed, plus some black pepper.
2.) Spoon into a serving bowl and drizzle over a little more oil, then cover and chill in the fridge until ready to serve.
From The Secret Ingredient by Sally Bee, copyright 2010 Sterling Publishing Co.
2 small garlic cloves, peeled and roughly chopped
1 mild red chilli, deseeded and roughly chopped
14 oz can chickpeas, drained and rinsed
4 tbsp extra-virgin olive oil
Handful fresh flat-leaf parsley or coriander (cilantro), roughly chopped
juice of 1/2 lemon
Freshly ground black pepper
Preparation
1.) Put the garlic, chilli, chickpeas and 1–2 tablespoons olive oil in a food processor and whiz until completely smooth – this may take several minutes. Add the herbs and a squeeze of lemon juice and whiz again until well blended. Taste and add more lemon juice and olive oil, as needed, plus some black pepper.
2.) Spoon into a serving bowl and drizzle over a little more oil, then cover and chill in the fridge until ready to serve.
From The Secret Ingredient by Sally Bee, copyright 2010 Sterling Publishing Co.
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