Walnut Red Pepper Dip

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Is it me, or sometimes do you just make a recipe that you just know you can always get along with?  Like… you make it and eat it and just think that you can have this every day forever and not get sick of it?!

Maybe it’s me, but if you don’t know what this feels like, well you just haven’t tried this recipe yet.  I’ve already made it twice this month and I’m making it again this weekend.  It’s that good.

This Dip was something I wanted to try as a “healthy” option for a few things i made for our NYE party this year.  It was the first thing to go… it is SO SO yummy.  I’ll be making it again for the Puppy Bowl Superbowl and think you should too!

Here’s the recipe for all of my friends who have been bugging me all month 🙂

Walnut Red Pepper Dip

Ingredients:
2 cups Raw Walnuts (pieces or whatever is cheaper)
1/2 teaspoon Cumin
1/2 teaspoon Sugar
1 teaspoon Salt
1 jar (12 oz.) Roasted Red Peppers, rinsed and drained
1 Garlic Clove, minced
2 tablespoons Olive Oil
2 teaspoons Lemon Juice

Directions:
1. Pulse walnuts, cumin, sugar, and salt in a food processor until walnuts are finely ground.
2. Add peppers, garlic, olive oil, and lemon juice, process until smooth.
3. Serve with veggies, crackers, chips, or even slices of crusty bread.

Recipe slightly adapted from:  Cooking Light 

Crush those nuts! :)

Crush those nuts! 🙂

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This dip has been delicious on just about everything I’ve put it on!  I have been buying the walnuts from Trader Joe’s, which the only options are for raw walnuts, but it would be just as good if you have roasted walnuts.  Also, since you’re pulverizing the nuts, don’t spend extra money on getting the whole ones either.

ENJOY!

Red Pepper Walnut Relish : BA Cleanse 2014

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It’s time to take a hop in the time machine and go back a few months to the beginning of 2014.  Remember when Dave and I did the Bon Appetit cleanse?  We started the year off with two weeks of this awesome cleanse which gave us guidelines AND recipes to follow for every meal plus snacks for every day of the cleanse.  It was awesome.  I actually sorta miss it!

I wanted to share this recipe from the cleanse with you because I love how versatile it is.  You can really use it in so many ways, as we did during our cleanse.  We used this relish on chicken (seen below), on scrambled eggs, roasted tofu, and even by itself as a snack.  It definitely felt good using a topping that was homemade and not store bought.  Yay!

Red Pepper Walnut Relish

Ingredients:

  • ¼ cup Walnuts
  • 2 Red Bell Peppers (1lb)
  • 1 clove Garlic, grated
  • 1 Tablespoon Fresh Mint, finely chopped
  • 1 Tablespoon Olive Oil
  • 1 teaspoon (or more) Aleppo Pepper* or ½ teaspoon Hot Smoked Paprika 
  • ½ teaspoon (or more) fresh Lemon Juice
  • ½ teaspoon Pomegranate Molasses** or Balsamic Vinegar
  • Kosher Salt & freshly ground Black Pepper

Directions:

  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.  DO NOT BURN!!  (I had to re-do this step THREE times lol)
  2. Heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap (or a brown paper bag), and let steam 15 minutes. Peel peppers, seed, and chop.
  3. Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
  4. Cover and chill. Bring to room temperature before serving.

*Aleppo Pepper is a great spice to have handy.  See if you can find it at Whole Foods or another spice market

**Pomegranate Molasses can be found at most grocery stores, just ask someone where it is.  This is a great item to have for other mediterranean recipes.  It’s delicious.

This relish can be kept in a sealed container in the refrigerator for a week.

Recipe from:  Bon Appetit 2014

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The relish was such a delicious topping on this chicken recipe from the cleanse.  It adds a super flavorful punch and a really nice crunchy texture too.  I love the flavor that is brought to the table by the pomegranate molasses.  You can absolutely taste it and I totally recommend going out and buying it even if it’s just for this.

If you’re wondering what that gorgeous lookin’ side of white beans is, you can read about it here.  These are just a few of the recipes from the cleanse… pretty awesome right?

You can find a few of my favorite cleanse recipes here…

Multigrain Hot Cereal w/ Pomegranate & Crunch

Multigrain Hot Cereal w/ Pomegranate & Crunch

Avocado Smoothie

Avocado Smoothie

Spiced Cashew Crunch

Spiced Cashew Crunch

Roasted Red Pepper Quinoa Burgers

This week I made my very first from SCRATCH veggie burger.  I also made an orzo pasta salad.  And I also made dinner that night too.  This was all about an hour after going for a run for my longest distance ever- 7 miles (1 hour and 3 min!).  What an exciting day.  I don’t know what got into me but I like it.

Dave, Donny and I are running the Broad Street race in Philly next month.  Well, they are running it and I am going to attempt to run it.  I have always had the most trouble with running and have never done a race or anything like this before.  I decided I wanted to give it a try and here I am, running 7 miles outside on the Schuylkill River Trail.  It has been difficult training, since I re-injured my back a few weeks ago and was forced to “lay low” on the exercise front for a while.  Now I’m hoping the 7 mile run this week put me back in gear and I’m ready to go for 10 on Broad!

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Let’s be honest people… I might be running 7 miles now, but I totally look like Phoebe when I do it.

With my running out of the way for the day, I was dead set on making these Veggie Burgers from the How Sweet It Is Blog.  I thought I had everything I needed at home, but it turns out I was fresh out of White Beans… so I replaced the White Beans with Black Beans and got goin’.

Roasted Red Pepper Quinoa Burgers

Makes: 4 Burgers

Ingredients:

1 can Black Beans (15oz), drained and rinsed

1/2 cup Quinoa, cooked

1/2 cup Roasted Red Peppers, chopped (I used homemade but if you use jarred make sure you pat them dry first)

3 Cloves Garlic, minced

1 Large Egg, beaten

1/2 cup Panko Bread Crumbs

Dried Basil, Smoked Paprika, Pepper, Salt to taste (about 1/4 teaspoon each)

1 Tablespoon Flour

3 Tablespoons Olive Oil (or other oil, I’m using Grapeseed Oil right now)

Toppings: Toasted Bun, Bacon, Red Peppers, Mayo, Ketchup, Jalapenos, whatever you’d like!

Directions:

1.  Mash the beans coarsely with a potato masher or fork.  Stir in quinoa, garlic, and roasted reds and mix well to combine.  Add the Panko, Seasonings, and Egg.  Mix with clean hands to moisten and combine.  Add the flour in and continue to mix well.

2.  Form into four equally sized balls.  Smush a little and form into patties but make sure the sides are formed as well to keep them together while they cook.

3.  Heat a large skillet over med-high heat and add the oil.  Once the oil is hot (you can test by just a drop of water to see if it sizzles), add the quinoa burgers carefully.  Cook for about 4-5 minutes on each side until they are crisped up.

Recipe Adapted from:  How Sweet It Is

Nutrition per Serving

Calories: 221

Fat: 9g

Protein: 9g

Fiber: 6g

Carbs: 26g

Sugar: 2g

It was so hard to not eat these burgers immediately!  I had made them for lunch so once they cooled off a bit on some paper towels, I wrapped them up in foil and saved them for Dave and I to eat the following day.  They heated up really well in the microwave and were even still crispy on the outside!

Pre-Mixing

Pre-Mixing

The patties are pretty big!  Ready to be fried.

The patties are pretty big! Ready to be fried.

 

I could not believe how delicious these burgers were.  I have tried veggie burgers in the past, you know, the frozen Boca Burger kind.  They are fine but these are delicious.  They are big and hearty and have great flavor.

Next time, these will be topped with some avocado and sriracha mayo… or even some cheddar cheese & bacon!  YUM!

Four Burgers ready to be packed up for lunch :)

Four Burgers ready to be packed up for lunch 🙂

Slice of delicious Quinoa Burger!

Slice of delicious Quinoa Burger!