Tuesday Recipe: Shrapnel Dip

When good friends get together, there's good food to go with the fun. Why bother with the plates when the party can happen standing around the kitchen island loaded with fare that brings us together? 

"Mmmm!"
"That is sooo yummy!"
"Oh my goodness!"
"I gotta have this recipe!"

One dish that had us hanging over the bowl scooping with tortilla chips was texted to me while hanging over the bowl scooping with tortilla chips! Thanks, Gabs! Now, you can hang over the bowl scooping with tortilla chips laughing it up with friends!

Shrapnel Dip

1 can White Beans (like navy beans)
1 can Black Beans
2 cans Green Giant Steam Crisp Corn! (Trust me on this!)
1-2 Avocados, diced
1-2 Red or Orange Bell Peppers, diced (Because they're pretty!)
Grape or Cherry Tomatoes, halved & quartered
Cilantro, leaves only chopped
Fresh Lime Zest & Juice
Salt & Pepper, to taste
optional: 2 Tablespoons Red Onion, finely chopped (None for me.)


Choose the sauce... What brings it all together depends on your tastebuds. I experimented with 4 different options, all to taste and texture:
(1) 3-4 Limes, zest and juice (My fave!); or
(2) Italian Dressing; or
(3) Wish-Bone Balsamic Vinaigrette; or
(4) NEW! Wish-Bone E.V.O.O. Dressing Lemon Herb (What I went with for an after party!)

• Drain AND Rinse beans and corn together in colander. Then, PAT DRY to remove excess liquid. Ain't nobody got time for soggy chip.
• Gently mix all veggies, cilantro and lime zest together.
• Squeeze lime juice over the veggie mixture.
• Decide which sauce choice to gently fold into the veggie mixture.
• Serve with tortilla chips!

Here's an idea... add a finely chopped jalapeño for some heat!

Go #playwithyourfood!

2-on-Tuesday: White Bean Chili with Jalapeno and Lime

OH MY STARS!

My taste buds want to sing whenever Tex-Mex flavors embrace one another for that oh so wonderful combination! In this Forks Over Knives recipe, fresh limes and jalapeños are the dancing partners adding brightness to this vegan chili!

Wait...I see. You're a little scared of jalapeños. Don't be. Remove the membrane and seeds to cool off the heat, but jazzing the chili with great flavor! 

White Bean Chili with Jalapeño and Lime
(The Forks Over Knives Cookbook, page 130)

1 large Yellow Onion, peeled and diced
1 large Bell Pepper, seeded and diced (I had an orange pepper on-hand.)
3 Jalapeño Peppers, membrane and seeds removed and chopped finely
6 Garlic cloves, peeled and minced
2 tablespoons Ground Cumin
1 (28 oz) can Petite Diced Tomatoes (Do not drain)
2 (15 oz) cans Navy Beans, drained and rinsed
3 cups Vegetable Broth
Zest & Juice of 2-3 Limes 
1 cup Cilantro, chopped (I love this stuff and add double!)
Salt, to taste
**optional: Plain Greek yogurt & shredded cheddar cheese as toppings

• Sauté onion, bell and jalapeño peppers in large pot over medium heat for 7 minutes.
  
  If you have time, use the dry sauté method to reduce fat by using only a couple of tablespoons of water to keep the veggies from sticking. If you're in a hurry, use less than 1 tablespoon of olive or coconut oil to sauté the veggies.
• Add garlic and cumin and cook for 2-3 more minutes.
• Add the tomatoes, rinsed beans and veggie broth and bring to boil over hight heat.
• Reduce heat to medium and cook, covered, for 25 minutes.
• Add lime zest and juice and cilantro!

Need a little more kick? Add another jalapeño or a couple of splashes of habañero sauce! Now, we're talking!