Thursday, November 20, 2008

More Recipes

I made the following recipes last night and the Tuscan White Bean Spread was a hit... it was completely gone by the end of the night!! I made the bread to eat it with and cut it into bite size chunks... which worked out really well I think. I did have a comment made that the bread tasted like some really expensive bread... and it only has 5 ingredients!! Excellent! My favorite was the fruit salad... but really, that is typical.

Tuscan White Bean Spread

1 (15-ounce) can navy beans
1/3 cup nonfat plain yogurt (I used soy yogurt)
1 teaspoon Italian seasoning
3 whole garlic cloves, chopped
2 sun-dried tomatoes, reconstituted and chopped
1/4 cup finely chopped fresh basil leaves
1 tbsp olive oil

Combine beans, yogurt, Italian seasoning, pepper, and garlic in a blender and puree until smooth. Add remaining ingredients and pulse until combined. Refrigerate 1 to 2 hours to allow flavors to meld. Remove from refrigerator 30 minutes before serving.

Left Bank Apple Salad

3 Granny Smith apples, cored and chopped
1 tablespoon lemon juice
1/3 cup diced celery
3/4 cup red seedless grapes, halved
1/4 cup coarsely chopped walnuts
1 (8 ounce) container low-fat peach yogurt (I used soy yogurt)

Place apples in a large bowl and sprinkle with lemon juice. Toss gently. Add the celery, grapes, and walnuts. Pour in the yogurt and mix until ingredients are coated. Cover bowl and refrigerate several hours or overnight to blend the flavors.

Whole Wheat Beer Bread

2 cups whole wheat flour
1 cup white flour
2 tbsp raw sugar (I used 1 tbsp turbino and 1 tbsp regular sugar)
3 tsp baking powder
1 tsp salt
12 oz dark beer

Preheat 375 F

Whisk all dry ingredients together in a large bowl. Lightly grease bread pan. Pour beer into dry mixture. Stir to combine, it will eventually form a dough. Eventually, you will need to stop using the spoon and use your hands to combine. Transfer dough to your bread pan. press down gently so it spreads out even. Bake 50 minutes to 1 hour.


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