Category Archives: Appetizers & Snacks

Baba Ganoush

Smoky, rich, and utterly delicious, Baba Ganoush is an important beginning to many Moroccan meals.
Baba Ganoush
Serves 4

1 medium eggplant
Olive oil
2 large cloves garlic, finely minced
1 lemon, juiced
2 tablespoons tahini
Sea salt
1/8 teaspoon chili powder
Pinch of cumin
2 tablespoons minced fresh parsley or cilantro (for garnish)
Paprika (for garnish)

 

Preheat oven

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Homemade Baked Tortilla Chips

After searching fruitlessly for unsalted, baked tortilla chips (i.e., low fat), I decided to make my own. First hurdle was finding a corn tortilla that was low fat; there’s a surprisingly wide range of fat grams in the dang things. So far the winner is Safeway’s Signature White Corn Tortillas, that clock in at 1.5 grams fat and 10mg sodium, … Read more

Fat-Free Hummus

I decided to create some hummus today that had no tahini (no fat) and no salt. That means that seasonings had to play center stage. This delicious result is still brimming with Middle Eastern flavors, and it is going to become a staple in our home. We’ll spread it on crackers for a quick bite, on sandwiches instead of mayonnaise, … Read more

Guacamole

Sometimes all I eat for lunch is a half-avocado’s worth of guacamole on whole wheat toast. True story!

Guacamole
Yield: 2 servings

2 Haas avocados, scooped out of shell and mashed (Haas are the creamiest)
Celtic sea salt and freshly-ground pepper, to taste

tablespoon sugarless salsa
1/2 teaspoon onion powder /or/ microplaned onion (depends on how bright you like Read more

Cauliflower “Hummus”

Foregoing the usual garbanzo beans, this cauliflower version of hummus uses all the traditional seasonings to bring cauliflower’s neutral taste up to Middle Eastern standards.

Cauliflower “Hummus”

1 head cauliflower, broken into florets
4 cloves garlic, minced
1-1/2 teaspoons Celtic sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
5 tablespoons freshly squeezed lemon juice
1/4 … Read more

Stuffed Portobello Mushrooms

These stuffed mushrooms are both delicious and filling. They make a lovely supper, accompanied by a hearty salad and brown rice risotto.

Stuffed Portobello Mushrooms
Serves 2

2 portobello large mushrooms, stems removed
1 tablespoon organic extra virgin olive oil
Salt and pepper
3 ounces frozen, chopped organic spinach, thawed and well-drained
1 cup (or less) leftover mashed potatoes

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