Monday, June 22, 2015

White Bean Pesto Dip

In trying to add more protein to my diet in small portions, I decided get some white beans at the store. I forget what they're called in English. We buy kidney beans sometimes but I wanted to try this kind, too.

My MIL had purchased a jar of basil pesto for us, and while I find it overwhelming in large quantities, it seems like a perfect way to add some spice to certain dishes.

Like this dip:

Tasty snack, hit the spot!

Here is what I combined to make this fast, zesty dip. Note substitutions. Sorry that I don't have the measurements but it's a "to taste" kind of dish. Make it as spicy/salty/creamy as you want.

-can of white beans
-tsp of pesto* (to start)
-tsp lemon
-cottage cheese
-sour cream (for consistency)

*pesto may be substituted with garlic, a little olive oil, and dried basil or a spice mix of your choice


-mix everything together until smooth (I have a little immersion blender and all the ingredients were soft enough for it to work)
-adjust flavors to suit your taste
-serve with crackers, crisps, or toasted pita

Tuesday, June 16, 2015

How to Achieve Chewy Brownies

I have a go-to brownie recipe, but it'd been a really long time since a brownie had wowed me. So I decided to take a quick look to see if any Internet recipes were getting rave reviews...

And found this one.

In case you can't tell, it's chewy and gooey, and has that "from a box" taste if you're into that. Delicious! Definitely going to use this recipe the next time I make brownies.


P.S. Avoiding overcooking really helps! If I weren't trying to cut down on sweets, I would definitely experiment with both recipes above to figure out the ideal add-ins, pan size, etc. I think they are both keepers!

Tuesday, June 2, 2015

How to Make Scallion Pancakes

Need a scallion pancake fix? I don't know how "authentic" this recipe is, but it's fairly easy, uses common ingredients, and yields a nice result even if you're an amateur. I made these with my toddler by my side!

Crunchy and flaky!

I'd always wondered why this type of dough has to be kneaded and divided and sliced only to be squashed again. Turns out that's what makes it flaky. I went and read a few articles regarding just how many times you should repeat the process and how all the different factors play a role. But I'm happy with the recipe below as I wasn't trying to achieve the perfect flakiness.

Anyone have a favorite dipping sauce? I'm usually happy with just plain soy sauce or a flavored soy sauce, maybe mixed with a little sesame oil?

After getting the recipe (go here), be sure to check out their comments section too for some interest variations.