Tag archive for "Sea salt"

Mediterranean Slaw with Mint and Pistachios

kosher pareve recipes, kosher recipes, kosher salad recipes

Mediterranean Slaw with Mint and Pistachios

1 Comment 30 June 2010

Try something different for your 4th of July BBQ – this is a light and refreshing cabbage slaw with Middle Eastern flavors of lemon, mint and pistachios.  It’s great with grilled fish, chicken or kebabs.

  • 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
  • 1.5 tablespoons fresh mint, chopped
  • 1/3 cup unsalted toasted pistachio nuts, coarsely chopped

Dressing:

  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 tsp. dried mint
  • 1/2 tsp. ground sumac
  • 1/2 tsp sea salt
  • 4 T olive oil
  • pinch of sugar

Smash garlic clove with the back of a knife to bruise and combine with other dressing ingredients.  Let dressing sit for a bit,  remove garlic clove, and mix with shredded cabbage. Refrigerate for 1/2 hour to an hour. Add in fresh mint and toasted pistachios. Season to taste with salt and pepper.

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Enhanced by Zemanta
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

Directions:

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.

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®