Tag Archives: dips

Niall’s Summer Pasta Salad

Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family

The Salad Ingredients:

  • ½ lb pasta, cooked and drained
  • ½ cup celery, chopped small
  • ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
  • 1 carrot, shredded
  • ½ red or green pepper, diced
  • 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
  • ½ cup cottage cheese
  • Cheddar cheese, shredded, a handful
  • ½ cup cucumber, seeded and chopped

The Dressing/dip Ingredients:

This makes way more than the above recipe requires!

  • 2 cups plain yogurt
  • 1 cup real mayonnaise
  • 1 teaspoon dried dill weed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Whisk all dressing ingredients together and set aside.
  2. Gently combine all of the salad ingredients.  Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over.  Refrigerate until flavours mingle.

The left over dressing makes a great raw veggie dip.


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Filed under food, Grains, Main Course, Protein, Salad Dressing, Salads, Vegetables

Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Filed under food, Main Course, Marinade, Protein, Vegetables

Dipping Sauce for Dumplings, Spring Rolls, etc.

  • 2 Tablespoons vinegar (rice vinegar is good)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon pureed or finely minced garlic (you could use ginger instead)
  • ½ teaspoon to 1 Tablespoon sesame oil (start with ½ tsp, taste, and adjust)

Whisk all ingredients together thoroughly.

 

 

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Filed under Appetizers, Main Course, Sauce, Vegetarian (lacto/ovo)

Hummus

  • 2 cloves garlic, chopped roughly
  • 1 19 oz can of chickpeas, drained and liquid reserved
  • 2 Tbsp tahini
  • juice of one lemon (about 1/4 cup)
  • pinch of cayenne pepper
  • 1/2 tsp basil
  • 1/2 tsp cumin
  • a few twists of black pepper
  • salt, about 1/2 tsp or to taste

In a blender or food processor, puree with some of the reserved liquid (or water), until creamy. To serve, sprinkle with olive oil, or make a well in the centre to hold a puddle of olive oil.

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Filed under Appetizers, food, Protein

Three-cheese Spinach Dip

Allegedly, this is the “real” recipe from Kelsey’s Restaurant:

  • 750g cream cheese, softened
  • 1 ¼  cups jarred alfredo sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp hot sauce
  • 1 Tbsp garlic paste
  • 1 Tbsp cajun spice*
  • 1 tsp black pepper, freshly ground
  • 1 tsp salt
  • 500 grams chopped, frozen spinach

Garnish:

  • 1/4 cup finely diced red pepper
  • 2 – 3 Tbsp finely diced red onion
  • 2 – 3 Tbsp sharp cheddar, grated

Thoroughly mix all ingredients — except for garnish — together in a bowl.  Spoon into a shallow, oven-proof serving dish; sprinkle with the sharp cheddar.  Bake in a hot oven (~350F – 375F) until completely piping hot.  Sprinkle with red pepper and onion before serving with pita crisps, pita bread, or whatever you like.

*Cajun dry Spice rub recipe is here

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Filed under Appetizers, food, Vegetarian (lacto/ovo)

Creamy Blue Cheese Dressing/Dip

  • 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
  • 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
  • 1/4 cup finely chopped fresh parsley (don’t use dried)
  • 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
  • 1 teaspoon minced garlic
  • 6 dashes Worcestershire sauce
  • salt and freshly ground black pepper, to taste
  • pinch of ground red pepper (the kind we use for Indian cooking)

In a medium-sized bowl, whisk these ingredients until well blended.  Then crumble in:

  • a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)

With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing.  Stir well to combine, and taste for seasonings.  Can be used as a very thick  dressing, or as a dip .

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Filed under food, Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

Tahini Sauce

This makes a very large quantity of tahini sauce, so I normally halve it, and still end up with leftovers.

  • 1 cup Tahini (sesame paste)
  • 2/3 cup Water
  • 1/2 teaspoon Salt
  • 2 Lemons, juiced
  • 1 Garlic Clove, crushed, or more, to taste
  • a large pinch of minced hot pepper (you could use Tabasco if you don’t have any peppers on hand), or to taste
  • 1 Tablespoon Parsley, chopped

Put tahini into a bowl.  Slowly drizzle in water, whisking constantly until blended well.  Add other ingredients and blend well.   Add more water or lemon juice if you prefer a runnier consistency.

This is wonderful with falafel.  If you want a really delicious “instant” falafel mix, I recommend Casbah’s.

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Filed under Salad Dressing, Sauce, Vegetarian (lacto/ovo)