Quiet in the kitchen…

Posted by on Jan 4, 2012 in Daniel Fast Recipes | 5 comments

I often cook and bake for others.  January is fasting season where reflection is in order-- but today there are cookies to be made for a special friend.

 

 

 

 

 

 

 

So I will be quiet in the kitchen as I bake and make more dips.

This 1s not quiet but, informative.

http://www.youtube.com/watch?v=zwJWvyFqC7M

 

 

 

 

 

 

 

Roasted Red Peppers, Toasted Almonds, Shallot, Red Wine Vinegar and Olive Oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Romesco Roasted Red Pepper Dip

Ingredients

  • 1/3 cup whole natural almonds
  • 1 (12 ounce) jar roasted red peppers, drained
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon shallot
  • (about a half a medium)
  • 1 Tablespoon extra virgin olive oil
  • Kosher salt and pepper (to taste)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Put the nuts on a baking sheet and toast until fragrant, about 8-10 minutes. Let cool.
  3. Put the nuts, peppers, vinegar, and shallot into the bowl of a food processor and puree until smooth. While the machine is running, drizzle the oil into the bowl. Season with salt and pepper. Chill until serving time. Serve with crudites.
http://cococooks.net/quiet-in-the-kitchen/

--adapted from ellie krieger

 

 

 

 

 

 

 

Cannellini Beans, Garlic, Scallions, Lemon Juice, Zest and Olive Oil

Lemon-Zested Cannellini Bean and Scallion Dip

Ingredients

  • 1 (16-ounce) can cannellini beans,
  • drained and rinsed
  • 1 garlic clove
  • 3 scallions (white and light green parts)
  • 2 Tablespoons extra-virgin olive oil
  • 1-2 Tablespoon fresh lemon juice
  • Lemon zest (to taste)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon pepper

Instructions

  1. Add garlic to the bowl of a food processor with a pinch of salt. Finely chop the garlic. Add the beans and the scallions. Using on/ off pulse, puree the beans adding one tablespoon of oil.
  2. Stir in the lemon juice, zest, salt, and pepper.
  3. Makes one cup
http://cococooks.net/quiet-in-the-kitchen/

 

5 Comments

  1. 1-4-2012

    What cookies are those? Have I had them? They look good!

    • 1-4-2012

      My chocolate Chip Cookies with a new secret ingredient!

  2. 1-5-2012

    Can’t wait to try the bean dip and the red pepper dip!! Thanks!!

    • 1-5-2012

      Andi, You can also use canned beans for the hummus. Just drain and rinse 2 -16 ounce cans of garbanzo beans.

  3. 1-6-2012

    I got to eat one-half of one of these cookies yesterday. Yummmm!

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  1. On the Easter Table | cococooks... - [...] 500 hundred blogs ago, I made Romesco Red Pepper Dip. [...]

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