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‘Dairy Free’ Category

  1. Sweet Onion Dip (#25) with Baked Zucchini Sticks

    April 4, 2012 by admin

     

     

    Someone on Pinterest pinned a picture of this recipe from the King Arthur Flour website. (To view their recipe, click HERE.) I immediately decided to make it. I won’t keep you in suspense. It’s awesome. Usually, I just post dips, but this one is soooooo good with the baked zucchini sticks, that they just BELONG together. The dip is also great with chips and I can imagine it slathered on a burger. Oh, baby. The dip itself is dairy free (unless you consider mayo dairy. I have no idea). You could probably make the zucchini sticks dairy free too, but I’m so into cheese that’s mild heresy. Still, you COULD.

     

    THE RECIPE

     

     

    Here’s the recipe copied from the King Arthur Site. Or click HERE for a printable recipe. (I still have to figure out how to get a recipe printer-widget on here.)

     

    DIP

    1 tablespoon butter

    1 medium sweet onion, about 1/2 pound, peeled and sliced

    2 tablespoons cider vinegar

    2 tablespoons honey

    1 tablespoon prepared mustard

    1 cup mayonnaise

    salt and pepper to taste

    ZUCCHINI STICKS

    1.             3 medium zucchini, unpeeled, cut into 3″-long stick
    2.             1 tablespoon salt
    3.             1 cup Panko bread crumbs
    4.             scant 1/2 cup freshly grated Parmesan cheese
    5.             1 tablespoon Pizza Seasoning or mixed Italian herbs
    6.             olive oil spray
    7.             1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

    Directions

    1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
    2) Once the onions are a medium brown, remove from the heat and add the vinegar.
    3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
    4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
    5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
    6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
    7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
    8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
    9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
    10) Serve immediately, with sweet onion dip.
    Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

     

    THE PROCESS

     

    The hardest thing is caramelizing the onions, because it takes time. You want to though. I cooked them on low for like 30 minutes. I probably could’ve kicked up the heat a little bit and should have let them get a tiny bit more charred. Caramelizing them makes the onions sweet and luscious instead of hot and bitter. It’s worth the wait.

     

    Onions after 5 minutes of cooking, slow and low.

    Onions at 10 minutes...

    Onions at 15 minutes...

    Onions caramelized! After 20+ minutes of cooking.

     

    Once your onions are done, add the onions, vinegar, honey (we used agave), and mustard into the blender and blend.

     

     

    Then add the mayo….

     

     

     

    Blend and then…voila! Dip!

     

     

    THE VERDICT

     

    Well, your house will smell of onions and you’ll need to air it out AND probably take a shower. (I once dated a man who perpetually smelled of onions. He was a vegan. We didn’t last long.)

    The dip itself is AMAZING. I give it a solid 5 of 5 pretzels. It also keeps well. Make it ahead of time and serve it later. I really want to try it on a burger.

    I didn’t document making the zucchini sticks because it takes a lot of time to post these blogs, and I’m too lazy for doing that. You can check the original recipe for that info.

    Try this dip. Seriously.

     


  2. White Bean Dip (#18)

    December 28, 2011 by admin

     

    I had some requests for specific recipes. One was from a healthy eater who’d like a non-dairy, vegetarian dip. This one goes a step further: it’s VEGAN. At least I think it’s vegan. It’s pretty vegan. This is a smooth dip with a little bite. You can adjust the garlic and lemon to your taste. I made the mistake of being really heavy on the garlic and olive oil the first time I made it, so I suggest start with less. You can always add more.

     

    THE RECIPE

     

    2 cloves garlic

    1 can (15 oz) white beans, such as Northern or Cannelini, drained and rinsed

    2 ½ tablespoons of olive oil

    1-2 tablespoons fresh lemon juice

    ½ teaspoon oregano or Italian seasoning

    salt to taste

     

    1. In a food processor, blend garlic until chopped.

     

    2. Add white beans, olive oil, lemon juice, oregano or Italian seasoning and salt and pepper. Blend until smooth.

     

    3. Serve.

    Basically, just put ingredients in food processor and blend until your heart's happy.

     

    THE VERDICT

     

    This is a really simple dip, with the added benefit of not having a ton of ingredients. And they’re ingredients that are easy to get year round. It’s a nice change from hummus, for sure. I’ve also added rosemary to this and that creates a really nice hint of winter. That sounds poetic. It’s just good. I give this a 3 Pretzel rating. It’s a good little dip. It’s actually better if you let it rest overnight. It’s a subtle dip. It doesn’t scream at you, and you probably won’t eat it obsessively, but it will make you feel good while eating it. Low fat, high fiber, all that good jazz. And it keeps great.

     

    The Dunkables

     

    Crudites

    Bagel Chips

    Root Chips

    Or try making a sandwich with rye bread or pumpernickel, smear with lots of dip, add sprouts, tomato, cucumber and shredded carrots. So good!


  3. Dip #10–Roasted Salsa

    September 9, 2011 by admin

    I should’ve posted this earlier, but it still works now. Great for the end of summer vegetables. This recipe comes from “Everyday Food”.

     

     The Recipe

     

    2 large tomatoes (1 1/2 pounds)

    1 medium white onion, halved

    3 jalepenos

    3 garlic cloves

    3 tablespoons fresh lime juice

    1/4 cup chopped cilantro

     

    The Process

     

    1. Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and unpeeled garlic cloves, in a single layer on a rimmed baking sheet.

    2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes. Garlic can be removed if it’s browning too quickly.

     

     

     

    3. D1scard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with coarse salt and pepper, and pulse to combine.

     

     

    4. Transfer salsa to a bowl and stir in the chopped cilantro. Refrigerate up to 3 days, or freeze up to 3 months.
    Kealoha and I are pansies when it comes to spicy salsa. I chop the onions first so that they’ll be really small, then add in the rest. I also think you should hold off on using all the jalepeno. I added all and then had to cook another batch because it was way too spicy. You can take out the seeds first, or just go down to one jalepeno and add more if you need it.

     

    The Verdict

     

     

    I served this at my Dip Party. While it wasn’t a stunner in the sense that everyone ooh’ed and ahh’ed over it (like they did over the Buffalo Wing Chicken Dip), they kept coming back to it.

    The salsa has this wonderful smokey flavor that sets it apart from any other salsa you’ve had. It’s really what sets it apart. It will need some cooling time, because hot salsa is more like a soup.

    It’s a great salsa. Full stop. Still, I give it 3 out of 5 pretzels because a salsa is still a salsa, even if it’s a smoky salsa.

    The lowdown: fun, quick, pretty easy to do. Makes a ton. And the food processor does most of the chopping for you.

     

    The Dunkables

     

    Tortilla chips

    Fried plantains

    Use as a topping on black bean cakes or tamales

     

     

    *Anyone reading this blog? If you are and enjoy it, please let me know! If you’ve tried any of the dips I’ve posted, let me know that too. And…if you have a dip you’d like to see posted, send it to me at tanya@tanyaeby.com. I’d love to give your dip a pretzel rating.


  4. Dip #9 — Black Bean Salsa/Salad

    September 4, 2011 by admin

     

    The Recipe & Process

     

    This recipe is so easy, I’m combining the two steps. Here are the ingredients:

     

     

    2 cans Black beans

    1 ½ cups frozen corn

    1 ½ cups diced tomato

    1 bunch sliced scallions

    1 each of green, red, yellow peppers, diced

     

    Mix above together in medium bowl.

     

    In separate bowl: mix sauce.

     

    Sauce:

    1/3 cup veg. oil

    1/3 cup red wine vinegar

    1 tsp Worcestershire

    2-3 tsp tabasco

    2 tsp cumin

    Salt and pepper to taste

     

    Pour the sauce over the salad. Salad tastes better the longer it sits. It’s good right away, but even better the next day. 

     

     

    The Verdict

     

    I got this from someone when I lived in Miami. A coworker of my boyfriend’s, if I remember right. That was…oh…17 years ago? Ouch.

    Anyway. It’s a terrific, subtle dip. We give this dip a 4 out of 5 pretzels. It won’t wow you with it’s flavor. It’s not that kind of dip. This one is quiet, yet seductive. You’ll keep going to this dip long after those fancier dips have had their way with you.

    In Miami, we served it with plantain chips. Soooo good. The salad is refreshing and crisp, and really good for you. I like to let it set out for an hour or so and let the flavors meld before serving it. It makes a lot so it’s great for a party. It’s not spicy because there are no jalepenos in it. Who cares? Not every salsa needs to be spicy. This is also terrific as a side salad, without any dunkables at all.

     

    The Dunkables

     

    Tortilla chips

    Plantain chips

    Corn chips

    A spoon.

     

     


  5. Dip #6 – Black Bean Spread with Lime and Cilantro

    August 11, 2011 by admin

    Kealoha and I were invited to his parents’ house for dinner. I was narrating all day and didn’t have a lot of time to make a dip or go shopping. This dip used all the ingredients we happened to have in our house, except I made a quick stop at the store for cilantro. It’s a healthy dip, but don’t let that scare you.

     

    The Recipe

    From “Cooking Light” Magazine

     

    3 garlic cloves, peeled

    ½ cup chopped fresh cilantro

    2 tablespoons fresh lime juice

    1 ½ tablespoons olive oil

    ½ teaspoon salt

    1 (15-ounce) can black beans, rinsed and drained

    1 (15-ounce) can black beans, undrained

    diced tomato and avocado (optional)

    The Process

     

    1. With food processor on, drop garlic through food chute; process until minced. Add chopped cilantro and next 5 ingredients, and process until smooth.

    That’s it. Basically, put it in a blender and mix until smooth. It’s really easy. Instead of chopping the garlic myself, I put it in the processor first and let the machine do the work.

     

    The Verdict

     

    When it was finished, it looked a little weird. Simple. Next time around, I might reserve a little of the liquid from one can to make sure it doesn’t get too soupy. To add texture, consider adding in chopped tomatoes and avocado.

    I was a little leary about Kealoha’s parents liking it…but they LOVED it. We couldn’t stop eating it! It’s a great spread, with or without putting in anything extra.

    It’s got that kind of fresh taste with the zip of lime, hint of cilantro. The little bit of salt really brings out the flavor. And then there’s the garlic and smooth black beans. Mmmmm. Honestly. I love this dip. Easy. Fast. Low-call and high fiber. Delicious!

    This gets 5 out of 5 pretzels. Really. It’s super easy, and you can make it any time of the year. And you can’t stop yourself from eating it. If there’s any left, it keeps well for days.

    The Dunkables

     

    Nacho Chips

    Corn Chips

    Fried Plantains

    Crudites