Tag archive for "Hot sauce"

Aduki Bean Spread Served with Corn Tortilla Chips

kosher appetizer recipes, kosher pareve recipes, kosher recipes

Aduki Bean Spread Served with Corn Tortilla Chips

No Comments 15 June 2010

by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order  great baby gifts all year round, email Renee at saturdayknitfever@yahoo.com

This chip and dip recipe is a new twist on the traditional salsa or guacamole. These chips are much tastier than the supermarket variety!

Add to any barbeque or dairy meal.

Homemade Baked Corn Tortilla Chips:

  • 1 Package Soft Corn Tortillas
  • Cooking Spray, such as Pam
  • Sea Salt

Preheat oven to 400 degrees.

Remove Tortillas from their package in a stack, using a sharp knife, cut into quarters or desired size.

Spread out tortilla pieces in a single layer on parchment lined baking sheet and spray with cooking spray and a small amount of sea salt.

Bake for 8 – 12 minutes, until golden.

Aduki Bean Spread:

The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavor. Aduki beans are rich in dietary fiber,a good source of iron, protein, and magnesium, and they are also fat free.

  • 1/2 Hass Avocado, cubed
  • Juice and Zest of 1 Lime
  • Extra Virgin Olive OIl
  • Dash of Sriracha, or Hot Sauce
  • Extra Virgin Olive Oil
  • Salt
  • Cilantro, finely chopped, as garnish


In food processor fitted with metal blade, place the Aduki Beans. Process till smooth. Next, add the Avocado and pulse till smooth and somewhat fluffy. Then, add the

Lime Juice, Lime Zest, Sriracha, and Salt. Process, while adding a small amount of Extra Virgin Olive Oil in a steady stream until the desired consistency is reached.

To Serve:

Spread Aduki Bean Spread on cooled  Corn Tortilla Chips. Sprinkle with chopped Cilantro.

Serve alongside Wild Arugula Salad with Papaya and Avocado or on its own.

Can also be served as a dip with tortilla chips, vegetables or bread on the side.

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Wild Arugula Salad with Papaya and Avocado

kosher pareve recipes, kosher recipes, kosher salad recipes

Wild Arugula Salad with Papaya and Avocado

No Comments 16 May 2010

by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order email Renee at saturdayknitfever@yahoo.com.

This salad is so gourmet yet so easy to make. Add it to any holiday table.


3/4 lb. Wild Arugula, gently washed and dried

1/2 Large Papaya or 2 Small Papayas, cubed

2 Hass Avocados, cubed

Fresh Lime Juice, from about 3 limes

Cilantro, finely chopped


Juice of 2 Limes

1/3 cup Extra Virgin Olive OIl

1/2 tsp. Salt

Dash of Sriracha or Hot Sauce


Place Papaya and Avocado in a bowl and gently toss with the lime juice. Marinate for a minimum of 30 minutes.

Gently toss Wild Arugula with dressing and arrange on serving platter. Top with Papaya and Avocado mixture.

Sprinkle chopped Cilantro over the fruit.

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