Peanut Chili Dip
Muhammara (Red Pepper Dip With Walnuts)
asparagus gacamole
15-Minute Greek Potatoes
Baked New Potatoes with Garlic Mustard Crust
Cajun Oven Fries
HERB-ROASTED NEW POTATOES
Roasted Fingerling Potatoes
Chili Bean Snack Mix
COCKTAIL CRUNCH


Peanut Chili Dip
4 servings

1/3 cup Peanut Butter (any variety)
3 Tbsp Water
2 Tbsp Soy sauce
2 Tbsp Lemon juice
2 tsp maple syrup
2 x Cloves garlic, finely minced
1 Tbsp Chili powder
1 ds Crushed dried Red Pepper

GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut
butter and water into a paste and add other ingredients, mixing well.
Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with
bland crackers, or with a variety of fresh vegetables, such as carrots,
broccoli, green or red pepper, or cauliflower. NOTE: Add more water if
your peanut butter is too firm.


Muhammara (Red Pepper Dip With Walnuts)

Serving Size : 6
1 small onion -- chopped
2 large garlic cloves -- sliced
1/4 cup olive oil
1 jar (12 -ounce) roasted red peppers -- rinsed

and drained (about 1 3/4 cups peppers)
1/2 cup walnuts -- toasted and cooled
1/3 cup packed fresh basil leaves -- washed well and

spun dry
1 slice homemade-type sandwich bread -- chopped
2 tablespoons fresh lemon juice

In a skillet cook onion and garlic in oil over moderate heat, stirring,
until softened. In a food processor blend remaining ingredients until nuts
are chopped fine. With motor running, gradually add onion mixture and
blend until incorporated. Season dip with salt. Serve dip with toasts.

Can be prepared in 45 minutes or less.
Accompaniment: toasted pita wedges
Recipe By :Gourmet Magazine


asparagus gacamole

(1 lb.) cut, trimmed, fresh asparagus or
4 cups (2 pkg., 10 oz. each) frozen, cut asparagus
1 small garlic clove, minced
2 teaspoons lime juice
1/4 cup canned, chopped green chilies
1/2 teaspoon salt
1/2 teaspoon cumin
2 Tablespoons finely chopped onion
1/2 cup chopped, seeded tomato

Cook asparagus in small amount of water until tender. Drain well and cool
thoroughly. In food processor or blender, process asparagus and next five
ingredients until mixture is smooth, about 30 seconds. Scrape bowl
frequently. Remove from food processor bowl and stir in onion and tomato.
Chill thoroughly before serving with tortilla chips, cut vegetables, or
any other finger food. yield : 2 cups


15-Minute Greek Potatoes

6 med potatoes, diced
5-6 tblsp lemon juice, or juice from 2 lemons
2 tblsp oregano
1/2 onion, finely chopped (or sliced)
3-4 cloves garlic, minced
1 tblsp olive oil, or less

Boil potatoes in water just to cover til tender but not mushy (about 8
minutes once the water starts to boil. Drain; save stock later for soup.
Mix remaining ingredients; pour over hot potatoes. Good hot or cold. The
potatoes tend to drink up the marinade overnight--might even be better the
next day. Modified from a recipe in The Global Kitchen.



Baked New Potatoes with Garlic Mustard Crust

Serving Size : 4
1 lb small new potatoes -- scrubbed
1/4 cup dijon mustard
1/8 cup olive oil
2 tsp fresh rosemary leaves -- or 1 ts
dried
1/2 tsp dried mustard
2 cloves garlic -- crushed
1/4 tsp salt
1/8 cup freshly ground black pepper

Halve the bigger of the potatoes or quarter them. In a large pot of
salted water, simmer the potatoes until just tender, about 20 minutes.
Drain and rinse under cold water. In a large bowl, whisk together mustard,
oil, rosemary, dry mustard, garlic, salt and pepper. Add potatoes and toss
well to coat. Cover and let stand at room temperature for 15 minutes.
Preheat oven to 350 F. When hot, place potatoes in a 13x9" pan. Bake for
10 minutes. Turn occasionally until tender and crusty on all sides.
Transfer potatoes to a large bowl, with a large spatula. Recipe By : RisaG


Cajun Oven Fries
4 servings

4 medium thin-skinned white potatoes
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon (1/3 handful) ground thyme or poultry seasoning
1 teaspoon (1/3 handful) sweet paprika
1 teaspoon (1/3 handful) ground cumin
Coarse salt and black pepper
Preheat oven to 450 degrees F.

Cut potatoes into wedges. In a large bowl, combine oil, hot sauce,
thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a
single layer on a nonstick cookie sheet. Season wedges with salt and
pepper and roast for 20 minutes, turning once.

Source:
http://www.foodnetwork.com/food/reci..._9936_19139,00
..html


HERB-ROASTED NEW POTATOES
6 servings

1 lb 14 oz small red potatoes,
..unpeeled (or russets)
1/4 cup Chopped fresh basil or 1 tsp
..dried basil
1 Tbsp Chopped fresh oregano or 1
..tsp dried
1 Tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper

Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. In a large
bowl, combine the basil, oregano,oil,salt and pepper. Add the potatoes and
toss to combine. Place the potatoes on a nonstick baking sheet. Bake for
20-25 minutes of until tender and golden brown.

VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow
potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried
rosemary for the basil and oregano. Source: Weight Watchers Cookbook Typed
in by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120


Roasted Fingerling Potatoes

2 cups potatoes, fingerling variety, scrubbed (about 12 ounces)
1 medium garlic clove, minced
1/2 cup vegetable broth
1 1/2 teaspoons dried rosemary or 2 small rosemary sprigs
1/4 teaspoon black pepper

Preheat oven to 400 degrees.
Combine potatoes, garlic and 1/4 cup of broth in a metal pie pan or
small roasting pan; sprinkle with dried rosemary or if using fresh
sprigs, arrange springs between potatoes.
Roast for 15 minutes (the broth will evaporate); add remaining broth,
slip potatoes and roast for 15 minutes more. Remove from oven and a
sprinkle with pepper. If using rosemary sprigs, discard sprigs and
serve. Yields about 1/2 cup per serving.
(Courtesy of Weight Watchers)


Chili Bean Snack Mix
Makes 16 Servings.

2 cans (15 ounces each) garbanzo beans, drained and rinsed
cooking spray
4 cups toasted wheat, corn or rice squares cereal
2 cups pretzel sticks
1 package (8 ounces) chopped mixed dried fruit(2 cups)
1 package (6 ounces) dried pineapple chunks (1 cup)
1/2 cup roasted pumpkin seeds
2 tablespoons reduced-sodium vegetarian Worcestershire sauce
4 teaspoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
Salt

Dry garbanzo beans well on paper toweling. Place beans in large skillet
and spray generously with cooking spray; cook over medium heat, stirring
frequently, until they begin to brown, 8 to 10 minutes. Transfer beans to
jelly roll pan and bake at 350 degrees until browned and beginning to
crisp on the outside, 20 to 25 minutes. Transfer beans to large bowl; add
cereal, pretzel sticks, dried fruit, pineapple chunks and pumpkin seeds.
Combine Worcestershire sauce, chili powder, garlic and onion powder and
paprika; add to snack mixture and toss to coat well. Spray mixture
generously with cooking spray and toss. Transfer mixture to roasting pan.
Bake snack mix at 350 degrees for 15 minutes. Cool; store in airtight
container at room temperature.

American Dry Bean Board


COCKTAIL CRUNCH


3 oz Rye flakes
3 oz Jumbo oat flakes
3 oz Barley flakes
3 oz Wheat flakes
3 oz Peanut kernals
-- not salted or dry-roast
2 oz Flaked almonds
2 oz Sunflower seeds
1 tsp (heaped) coriander seeds
1 tsp (heaped) cumin seeds
1 Tbsp Garam marsala
1 tsp Tumeric
3 Tbsp Sesame oil
3 Tbsp Peanut oil
1 Tbsp Soy sauce
5 Tbsp Water

Crush the coriander and cumin - lightly. Mix them with the nuts and seeds
on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the
baking trays into the oven while it heats up. Meanwhile measure the flaked
grains and mix them together in a large bowl. Put into a cup the garam
marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt,
the soy, both sorts of oil and the water.

When the oven has reached the required temperature, stir the nut and seed
mixture with the flaked grains. Beat the spicy oil-and-water mixture with
a fork to emulsify it, pour it on to the dry ingredients and stir for 2
minutes. Spread the mixture out on to the baking trays and bake for 40
minutes until golden. Swap the positions of the trays in the oven at least
once during this time and stir the mixture occasionally to encourage even
cooking. Let the mixture become cold and crunchy before storing in an
airtight jar. It keeps well for about a month. Makes enough to fill one
jar.


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