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White Bean Dip

A few weeks ago, I started training to run a spring half marathon.  This will be my fourth race. Training for a half marathon is always a bit of an adventure.  There are parts of it that I love (long Sunday runs outside) and parts that I don’t (running on the treadmill when its too cold or snowy).  Early in the training calendar the mileage is lower so I just add it on to my usual workout routine of weights and fitness classes.

white bean dip

The one thing I seem to forget each time I start a new plan is how hungry I become due to the added training.  You wouldn’t think the addition of a few extra miles would make a difference, but it does.  To keep myself from constantly grazing or eating a box of my favorite Luna bars everyday, I try to keep a stash of good snacks on hand.  Full of protein, this bean dip has become one of my favorite ways to tame my hunger pangs.

I came across it earlier this winter, and have made it several times since.  The original recipe called for more oil, but I found with the lemon juice it really didn’t require quite that much. Add more if you’d like a thinner consistency.

white bean dip

White Bean Dip

adapted from Food Network

1 (15 ounce) can cannelloni beans, drained and rinsed

1 clove garlic

1/4 cup fresh parsley, loosely packed

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

Kosher salt and black pepper

Place the beans, garlic, lemon juice, olive oil, and parsley in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Enjoy with carrot and celery sticks, sliced red peppers or pita chips.

white bean dip

What are some of  your favorite homemade snacks for taming afternoon hunger pangs?

Alison

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Nichole - February 22, 2012

Oh, Alison…this looks delicious.
I’m willing to bet my kids would eat it too if I offered up a bunch of different dipping veggies.

Heidi @ Food Doodles - February 22, 2012

Mmm, I love bean dips but I usually just stick to hummus. This looks delicious, and nice and light with the lemon and parsley.

Roasted Red Pepper and Walnut Pesto

Welcome to Monday!  I’m going to start the week off  by sharing something new that I’ll be doing here on Mondays.  It’s called ‘The Food Matters Project’.  A group of food bloggers have gotten together to share their spin on different recipes from Mark Bittman’s cookbook, ‘The Food Matters Cookbook’.  Each week one blogger choses a recipe from the cookbook and everyone puts their own spin on it.

roasted red pepper and walnut pesto

I love the concept behind Mark Bittman’s book and how he is encouraging folks to look at where their food comes from and what they are eating.  You can follow his column, ‘The Minimalist‘ in the New York Times where he shares recipes and his latest thoughts on food.

roasted red pepper pesto

Moving on to this week’s recipe…roasted red pepper and walnut pesto.

I love a good pesto, but usually stick with the more traditional basil or my favorite parsley pestos, but this red pepper pesto has me thinking differently.  It’s vibrant red color and smoky flavor has so many possibilities!  I chose to use it tossed with whole wheat spaghetti, topped with a sprinkling of parmesan and chopped walnuts.

roasted red pepper pesto

Follow the link for the original recipe and be sure to check out all the other takes on this delicious pesto and the ways it can be used.

Roasted Red Pepper and Walnut Pesto

original recipe here

1 jar of roasted red peppers, drained

1 garlic clove

1/2 cup chopped walnuts, plus extra for garnish

handful fresh basil leaves

kosher salt and pepper

extra virgin olive oil

parmesan cheese

In the bowl of a food processor put drained peppers, garlic clove, walnuts and basil. While processing stream in olive oil until reaching your desired consistency.  Season with salt and pepper to taste.

roasted red pepper pesto

Prepare whole wheat spaghetti, or your favorite pasta, per package directions.  Toss pesto with cooked pasta, top with chopped walnuts and parmesan.  Can be served warm or at room temperature.

roasted red pepper pesto

 

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13 comments

Erin - February 20, 2012

I’m happy you’re also on board with the project! Lovely photos as always!

Lena - February 20, 2012

I started this week aswell, it seems like a great project to be a part of. I love your photos! Really lovely.

Heather @girlichef - February 20, 2012

Your pesto turned out beautifully! And I love your photos…so clean and inviting! =)

Jenn - February 20, 2012

Delicious looking take on the recipe, and overall such a lovely blog!

Alison - February 20, 2012

Thanks Jenn!

Alison - February 20, 2012

Thanks Heather! It is such a delicious pesto, I think I’ll be making it often.

Alison - February 20, 2012

Thanks for visiting Lena! I love this project, I think it’s going to be a great experience.

Alison - February 20, 2012

Thanks Erin! I am excited to be participating.

kelley {mountainmamacooks} - February 20, 2012

This looks awesome! I love Mark Bittman as well……what a great project, I look forward to seeing what you all do each Monday.

Glad to have you with us, Alison! Glad you enjoyed your first recipe.

Joanne - February 20, 2012

So glad you’re joining in! It sounds like you worked wonders with your pesto…that pasta looks delicious!

Cookie and Kate - February 20, 2012

Looks marvelous, Alison! I can’t wait to try the pesto on pasta. So far I’ve only enjoyed it with roasted cauliflower and kale (yum to both!).

Angie@Angie's Recipes - February 22, 2012

Love all different kinds of pesto sauces…your red pesto has turned out really great.

Smashed Chickpea Salad

Oh, what a week this has been!  On Monday, my 7 year old had his tonsils and adenoids removed.  Since then, our days have been filled with fruit slushes, applesauce, ice water, movies and tylenol.  It’s been a little rough.  My heart just aches as he tries to talk with his sore, scratchy throat.  I had this done myself just a few years ago and still remember very well how he must be feeling.

smashed chickpea salad

Yesterday while my boy was enjoying a strawberry slush for lunch I decided to make my favorite sandwich.  I came across this recipe awhile ago on Smitten Kitchen, and it quickly became a regular on my lunch plate.  I change it up frequently, depending on what I have on hand for produce.  If you don’t have roasted red peppers just use fresh red pepper and add a splash of red wine vinegar for some extra bite and briny flavor.

Smashed Chickpea Salad

adapted from Smitten Kitchen

1 15 ounce can chickpeas, rinsed and drained

1 tablespoon finely chopped red onion

2 tablespoons roasted red pepper, chopped (you can also use fresh red pepper, just add a splash of red wine vinegar in with it too)

2 tablespoons fresh parsley, chopped

juice from half a lemon

kosher salt and pepper

1-2 tablespoons extra virgin olive oil

smashed chickpea salad

In a medium bowl, using a fork or potato masher smash half of chickpeas (or more to your own taste).  Add in lemon juice, olive oil, red pepper, red onion and parsley. Salt and pepper to taste.

smashed chickpea salad

Spoon onto your choice of toasted bread, adding fresh spinach to enjoy as a sandwich or make is simple eating straight from the bowl with a few whole wheat crackers.

Alison

 

 

 

 

 

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bentley - February 16, 2012

oh man this looks good! perfect for my work-day lunches.

lynn @ the actor's diet - February 16, 2012

yum! i do this w black beans all the time but want to try it with garbonzos next

Claire Ford - February 18, 2012

Allison, this looks fabulous! I love chicken salad, pasta salad, bean salad…any fresh salad packed with good flavors. But I’ve never thought of smashing my beans before! I can’t wait to try this.

Janssen - February 18, 2012

This looks fantastic! I’m always on the lookout for good new vegetarian recipes (saw this one on Pinterest) and I’ve subscribed so I don’t miss a thing!

Jen Has A Pen - February 19, 2012

What a delicious “salad sandwich” idea. I love tuna salad, chicken salad and egg salad, but they aren’t very good for me. Obviously. This looks excellent. I’ll give this a try!

Alison - February 20, 2012

Jen–It is a perfect change up from the usual salad sandwich. Sometimes, it doesn’t even make it into my sandwich, I just eat it straight from the bowl.

Gluten Free Waffles

Today, I am headed to the hospital with my 7 year old, as he has surgery to remove his tonsils and adenoids.  To help me keep the blog rolling I’ve asked my friend Allison Waken, from ‘All For The Boys’ to help me out. If you haven’t visited Allison’s blog I would encourage you to check it out…whether you have boys or not, you will endless ideas for creative adventures with your kids.

Hi! This is Allison from All for the Boys and I am so thrilled to be here today! Let me start by saying I am by no means a chef OR food photographer so bear with me. Actually in our family my husband is the chef (and quite a good one)! However I do have certain dishes that I’ve worked on until I’ve perfected them. I myself can’t eat gluten so on top of not being a chef I need to be a gluten free one as well;)
gluten free waffles
Ever since a little girl I’ve always loved the small things my parents did for me. On Valentine’s day they’d get a small gift bag filled with little goodies and while they weren’t worth much the small gestures always meant the most to me. One thing I do for my boys on occasion is surprise them with breakfast in bed. Valentine’s Day seemed like the perfect opportunity for a special breakfast in bed!
gluten free waffles
gluten free waffles
We don’t eat breakfast in bed too often, or waffles for that matter. Often times we’re running out the door with a quick smoothie or bar! However waffles are one of my favorite breakfast foods so I took the challenge to find the perfect gluten free waffle recipe. I didn’t find out right out of the gate but did put together a mixture of ingredients that I think make up the best waffles I’ve ever had gluten free or not!
gluten free waffles
gluten free waffles
Gluten Free Waffles
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch/flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 cup of oil
2 eggs
1 1/2 cups buttermilk (or make your own with 1 1/2 tablespoons vinegar or lemon juice and enough almond/soy/coconut milk to reach 1 1/2 cups)
1 teaspoon sugar
1 teaspoon vanilla
I’ve tried mixing it different ways but oddly enough the best way is to mix all the dry ingredients in a bowl with a fork, add the wet and mix all together. One bowl, one utensil – less cleanup! Add a bit more rice flour to thicken or milk to thin. This recipe tends to be on the thinner side than I was used to with waffle recipes.
Pour onto your waffle iron and cook according to waffle iron directions.
gluten free waffles
gluten free waffles
Topping the waffles is the fun part! You can top with anything from ice cream, nutella, homemade jam, fruit, whipped cream, peanut butter… The options really are endless! My boys “special waffle” favorites are cream cheese and jam for my 9 year old and butter, maple syrup with strawberries for my 7 year old.
gluten free waffles
gluten free waffles
gluten free waffles
Taken to a tray with their favorite pineapple, orange, banana juice and I’m sure to get a morning smile no matter which side of the bed they wake up on!
gluten free waffles
gluten free waffles
gluten free waffles
Thanks so much for having me Alison!

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Teri - February 13, 2012

Thanks for the recipe! I have been researching gluten free diet, as I think it would help with some issues I am dealing with. Trying to get over the idea of what I will be doing “without” instead of what I can have! Waffles would definitiely help!

Allison Waken - February 13, 2012

Teri I did that a lot at first too! I think you’ll find though, that you can make just about anything you want (a lot of the store bought substitutes aren’t too great) and that once you realize that it seems a bit easier to let some of them go :) Going on a gluten free diet really changed my life for the better!

A Love Story

I’m over on ‘The Creative Mama’ today, sharing my love of running and finding restoration  Head on over to check it out…

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Alyssa - February 9, 2012

Here I sit with tears running down my face. I just read your post. Why did it make me cry? I HAVE NO IDEA! But it did — go figure! I loved it. I’m printing it to reread again. So glad you shared, friend!

Alison - February 9, 2012

Alyssa…thanks. Miss you friend.