Now these look scrumptious, and I still have a can of pumpkin puree left over from Thanksgiving--this will happen. These fritters, from Healthy, Happy Life and the LunchBox Bunch, look incredibly easy to make; ignore the suggestion to use panko as a binder...you can use an egg instead, or if vegan, some olive oil and almond meal. No flour, no sugar.
The Low-and-No-Refined Carbs Cookery Blog.
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Wednesday, February 15, 2012
Recipes REDUX: Pumpkin & Chickpea Fritters from Healthy Happy...
Now these look scrumptious, and I still have a can of pumpkin puree left over from Thanksgiving--this will happen. These fritters, from Healthy, Happy Life and the LunchBox Bunch, look incredibly easy to make; ignore the suggestion to use panko as a binder...you can use an egg instead, or if vegan, some olive oil and almond meal. No flour, no sugar.
Saturday, October 1, 2011
SCRUMPTIOUS Saturdays: Super-Quick Olive & Garlic Dip
Wow. This is the easiest thing I've made all year. This dip, with olives, garlic and green onion takes 10 minutes to make, tops.
Equipment: blender, spatula, large glass or ceramic bowl
Ingredients: 1 cup olives (from olive bar); 5-7 garlic cloves, pressed; 2 green onion stalks, diced; 2 cups sour cream (or any combination of sour cream and yogurt you wish); 1 dollop mayonnaise.
Notes: You shouldn't need to add spices because of the amount of garlic, which you can alter up or down. Add the olives and garlic to the blender first, then blend them, then add the sour cream/yogurt and mayo, along with the green onion. The dip should turn a slightly taupe color, especially if you've mixed it up with a variety of olives, including black ones.
Equipment: blender, spatula, large glass or ceramic bowl
Ingredients: 1 cup olives (from olive bar); 5-7 garlic cloves, pressed; 2 green onion stalks, diced; 2 cups sour cream (or any combination of sour cream and yogurt you wish); 1 dollop mayonnaise.
Notes: You shouldn't need to add spices because of the amount of garlic, which you can alter up or down. Add the olives and garlic to the blender first, then blend them, then add the sour cream/yogurt and mayo, along with the green onion. The dip should turn a slightly taupe color, especially if you've mixed it up with a variety of olives, including black ones.
Saturday, September 10, 2011
SCRUMPTIOUS Saturdays: spicy stir-fried tofu for Sept. 17
I'm traveling, so here's a great New York Times recipe to try: Spicy Stir-Fried Tofu with Corn, Green Beans and Cilantro.
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