No replies to this topic

[tarnalberry]

With so many comments on difficulty finding stuff to eat, and on in particular noting that he/she (I forgot :-( ) likes dip with veggies, I thought I'd post what we had for our SuperBowl party. Everyone but my husband and I were vegetarian, and I'm the only celiac, but everyone loved it:

Salsa Fresca
4 tomatoes, seeded and diced
1 small red onion, diced
6 cloves garlic, diced finely
1/2 lime, juiced
few sprigs of cilantro, finely chopped
1/4-1/2 tsp salt (to taste)
Mix ingredients in a bowl. Cover with plastic wrap and let sit in the fridge for at least an hour before serving.

Guacamole
2 avocados, diced and mashed
1 lime, juiced
1 tomato, seeded and chopped
6 cloves garlic, diced finely
Mix ingredients in a bowl. Cover with plastic wrap (pressing plastic wrap down onto the guacamole) and let sit in the fridge for at least an hour before serving.

Hummus
1 can garbanzo beans
2-3 tablespoons roasted sesame tahini
2-4 tablespoons olive oil
1 large lemon, juiced
6-8 large cloves garlic, chopped roughly
1 bunch chives, chopped (optional)
pinch of cayanne pepper (optional)
pinch of paprika (optional)
Throw everything in to a Cuisinart (a blender ought to suffice), and blend until the desired consistence (should be thick) - adding more olive oil to thin.

Veggie Platter
3 carrots, cut into thin strips (half inch by half inch by three inches or so)
3 zucchini, cut as above
1 jicama, cut as above
2 bell peppers, cut as above
juice of one lemon
Toss carrots in lemon juice to prevent browning, then arrange everything on a plate and serve with the dips above.

Bean Salad
1 can black beans, drained
1 can kidney beans, drained
1 zucchini, grated
1 red onion, chopped
1 tomato, seeded and chopped
1 tsp cumin
1/2 tsp cayanne pepper
1/4 tsp corriander
1/4 tsp ancho chili pepper (optional)
1/4 tsp chipotle chili pepper (optional)
1/2 tsp salt
1/2 tsp black pepper
Mix all indredients in a bowl. Cover and let sit in the fridge for at least an hour before serving.

Cucumber Salad
2 cucumbers, seeded, quartered, and cut into thin slices
2 tbsp plain yogurt (not low-fat)
2 tbsp sour cream (not low-fat)
pinch or two of salt (to taste)
pinch of black pepper
Mix ingredients until cucumbers are covered in yogurt/sour cream mixture. Serve cold.

Pasta with Parmesean Cheese
1 box Ancient Harvest Qunioa Shell Pasta, cooked a bare five minutes
1/3 cup grated parmesean cheese
1/3 cup grated romano cheese
Preheat oven to 350F. After cooking and draining the pasta, toss it in a baking dish and sprinkle the cheese all over it. Bake for 15-20 minutes.

Marinated Grilled Vegetables
3 zucchini, cut in half each way
1 green bell pepper, cut into large pieces (about two inches by one inch)
1 red bell pepper, cut likewise
30 medium sized white mushrooms, cleaned
1/4 cup high quality balsamic vinegar
3 tablespoons olive oil
1/2 tsp ground sage
1 tsp rosemary - chopped up or ground
1/2 tsp salt
1/2 tsp pepper
Combine last six ingredients, and pour over vegetables in a large bowl. Let marinate in the fridge for two hours or most of a day. Place the vegetables on a hot grill (zucchini cut side down, mushrooms stem side down, bell peppers internal side down), and cook for 10-15 minutes or until done. While those cook, heat a small pan and pour the remaining marinade in and leave it to simmer and reduce until it's syrup like (about the full time the vegetables cook). Pour the syruped marinade over the vegetables after they are taken off the grill.

We also had tri tip to make the hubby happy, but that's just steak (and seasoning) meets grill... :-)