Smoky Black Bean Dip and Baked Wonton Dippers


1 cup dried black beans (or 1 can of black beans)
1-2 tablespoons olive oil
1 clove garlic, peeled (I added more garlic)
1 teaspoon cumin (I used cumin powder)
1/2 lime, juiced
1/4 cup plain Greek yogurt

1 teaspoon parsley,chopped
1 lime, cut into wedges
wheat tortilla chips
kosher salt and freshly ground black pepper to taste

Cook the black beans in water until tender. Drain and rinse.

Add the black beans, olive oil, garlic, cumin, and lime juice to the bowl of a food processor. Blend until smooth. Remove to a bowl and stir in Greek yogurt.

Season with Kosher salt and freshly ground black pepper.

Transfer to a serving bowl and garnish with parsley and lime wedges. Serve with whole wheat tortilla chips.

Eggroll Wrapper Dippers
I made eggroll wrapper dippers by cutting the wrappers in circles and baking in a greased muffin pan and cutting eggroll wrappers into four and baking on a greased cookie sheet at 400F after spraying with non-stick spray or brush with olive oil.  Sprinkle with a spice blend – I used Club House Greek Seasoning.  Bake until crispy and browned.

I made adaptions to the original recipe. For the original recipe see the source below.

Source: Clinton Kelly, The Chew


Homemade Flavoured Coffee Yogurt

Liberty makes a coffee flavoured yogurt and I have made a substitute when I don’t have any in the house.

I use plain or Greek yogurt and add coffee granules until I get the desired flavour.  You could also use cocoa making it a mocha flavour.


Roasted Yellow Pepper Pesto

I had purchased a package of yellow peppers at the grocery store and once I got home didn’t know what to make with them. So I roasted them in the oven, added some olive oil and put them in the fridge.

Last night the idea came to me to make a pesto. Not sure if it was possible and was surprised to find several recipes when I did an internet search. I chose a name I trust, Stefano Faita, whose recipes are usually easy and simple. Here is the recipe I used as a base for my Roasted Yellow Pepper Pesto.

This pesto could also be used as a topping for bruschetta, crackers, or melba toast.

I have made substitutions to Stephano’s Roasted Red Pepper Pesto recipe in brackets.

Roasted Yellow Pepper Pesto

Use this quick and easy pesto as a dip for grilled shrimp or sauce for pasta. For a more traditional pesto, add a little freshly grated Parmesan cheese.

1 garlic clove, roughly chopped (I used 2 cloves, but next time might add more-I love garlic)
1 cup roughly chopped roasted peppers, jarred or homemade (5 yellow peppers)
2 sundried tomatoes, roughly chopped
2 tbsp. chopped fresh basil leaves
1/4 cup pine nuts, toasted
2 tsp. red wine vinegar
1/4 cup to 1/3 cup olive oil
Salt and freshly ground pepper, to taste
Parmesan cheese as desired

Add garlic, peppers, sundried tomatoes, basil, pine nuts, red wine vinegar and olive oil to food processor. Pulse until smooth, adding more olive oil if needed. Season with salt and pepper.

Yield: About 2 cups.

Source: In the Kitchen with Stefano Faita