Two great looking dip recipes I found on other blogs

I just thought these two dip recipes looked amazing

1) A black bean dip topped with cheese and broiled to perfection

2) A white bean and rosemary dip that also looked amazing

Sweet Potato Quesadillas

8 Tortillas

1 large sweet potato
2 large onions
3 Tbsp butter
1/2 tsp. sugar
3 oz. cheddar cheese, grated
3/4 can black beans, drained
3/4 can corn, drained
1/2 bunch Fresh Cilantro, chopped

Melt butter and in a large skillet. Add onions and saute until tender. Add sugar and let the onions brown a bit over medium heat. Heat, stirring occasionally until the onions are caramelized.

Meanwhile, prick the sweet potato all over and microwave until soft. Mash

Combine the mashed sweet potato, half of the caramelized onions, and cheese.

Heat the remaining onions, add the corn and cook a few minutes until the corn starts to get golden in spots. Add the black beans.

Divide the sweet potato mix evenly between the tortillas and spread on half. Sprinkle with a generous amount of chopped fresh cilantro. Top with bean and corn mix.

Heat a splash of oil in a pan, the one you used on the onions is fine, and cook each tortillas on either side until golden.

Tuscany Bean Soup

1 can tomatoes, drained
2 stalk celery, chopped
1 medium onion, chopped
2 carrots, cut into quarters lengthwise then then into 1/2 chunks
2 cloves garlic, minced
1 can white beans, drained
4 c. chicken broth (or imitation)
2 c. vegetable broth
1 zucchini, quartered and sliced
3 large handfuls spinach, chopped
1/4 c. fresh basil, chopped
1/4 c. pine nuts
1/4 c. milk
1/3 c. flour
1/2 tsp. Mortons Nature Seasons
Salt to taste

Saute onion, celery, garlic, and carrots in olive oil until onions are starting to get tender. Add vegetable broth and simmer until carrots and celery are tender.

Process the pine nuts in a food processor until chopped very finely, but not turned into butter.

When the carrots are tender add the tomatoes, white beans, chicken broth, zucchini, spinach, basil, and Nature seasoning. Simmer until vegetables are tender.

Stir in the milk and nuts. Combine the flour and enough water to make a thin paste. Stir into the soup and simmer until starting to thicken.

Puree about 1/4 of the soup either in a traditional blender or using an immersion blender for a few seconds, just make sure not to puree all of the soup.

Heat through and serve with crusty bread

Corn and Tomato Bisque

4 Tbsp. butter, divided
2 Tbsp olive oil
2 large shallots, chopped
2 loves garlic, minced
1 (6 oz.) can tomato paste
2 (15 oz.) cans tomatoes, undrained
2 Tbsp. sugar
1 Tbsp. dried basil
4 c. chicken broth (Or Edward&Sons Vegan imitation)
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
3/4 c. heavy whipping cream
3 oz. bleu cheese
1 can corn, drained
1 can white beans, drained

Melt 1 Tbsp butter with olive oil in a large pot over medium heat. Add the shallots and saute 3 minutes until shallots are tender. Stir in garlic and tomato paste and saute 1 minute. Add tomatoes, sugar, and basil; saute 3 minutes.

Add the chicken broth, salt, and pepper. Bring to a boil. Reduce heat to low and simmer, stirring often, for 30 minutes. Stir in whipping cream, and simmer, stirring often, for 15 minutes.

Meanwhile, combine bleu cheese and remaining 3 Tbsp butter in a bowl. microwave on high 25 seconds or until cheese melts. Whisk until well combined. Toss with corn. Pour onto a wax lined baking sheet and broil for a few seconds until starting to crisp a bit but not turn black.

When the corn is done add it and the beans to the soup. Simmer until heated through.

Potato Curry

olive oil
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/2 tsp. mustard seeds
5 or 6 large red potatoes
1/4 head cauliflower, cut into florets
1 can garbanzo beans
1/2 lb. greens, chopped (spinach, kale, or collards all work)
Water
Enough chicken or vegetable bouillon cubes to accommodate the water
3 Tbsp. Green Curry paste
1 tsp. curry powder
Salt and pepper to taste



Cut the potatoes into quarters and slice thin.

Saute the onion in olive oil until tender. Add the garlic and ginger and saute just until fragrant. Add mustard seeds and cook 10 seconds longer. Mustard seeds taste really bitter when overcooked so make sure you have the potatoes and water ready to add right away.

Add the potatoes and cauliflower and just enough water to cover. Add the appropriate number of bouillon cubes for however much water you used.

Add remaining ingredients, except cilantro, and simmer until potatoes are very tender and most of the liquid is absorbed.

Taste and adjust seasonings.

Baba Ganoush Wrap

Tortilla
big glob of baba ganoush
1/4 c. garbanzo beans
leaf lettuce

I used a tortilla but a more traditional bread would bet better here. More like naan or lavash. Even a soft pita would work.

Mash the garbanzo beans pretty well but not puree. Season with salt and pepper to taste. Spread the tortilla with the baba ganoush, a leaf of lettuce on top and spread with bean mix. Roll up and eat.

Israeli Couscous and Greens Vegetables

This also works with garbanzo beans, just add 1 can of drained beans in when the directions say to add the lentils.

1 c. lentils
1 c. Israeli couscous
1 onion, chopped
olive oil
1 c. frozen green beans
3 large handfuls spinach, chopped
2 zucchini, sliced
2 1/2 c. beef broth (imitation or vegetable work too)
2 Tbsp. tomato paste
1/2 tsp. fresh thyme
1 bay leaf
1 tsp. parsley
1/4 tsp tarragon
Salt & Pepper to taste

Simmer lentils in lightly salted water until tender.

Meanwhile, saute onion in olive oil until tender. Add green beans and spinach. Saute until vegetables are starting to cook. Add the broth, tomato paste, zucchini, herbs and couscous. Simmer until couscous and vegetables are tender, about 10 minutes. Remove bay leaf and season with salt and pepper to taste.

Stir in cooked lentils. and heat through.

Creamy Wild Rice Soup

Optional: Add a couple of handfuls of chopped spinach in with the cooking liquid.

1 small onion, chopped
1/2 carrot, grated
Olive Oil
1 box (6 oz.) Uncle Bens Long Grain & Wild Rice Original Recipe mix
3/4 c. lentils
6 c. water
3 Chicken Bouillon cubes (vegetable, imitation, or just water all work)
2 c. half-an-half (I used part half-an-half and part cream)
1/2 c. flour
Salt and pepper to taste

Saute onion in oil until translucent. Add the carrot and cook a few seconds. Add the water, bouillon cubes, and lentils. Cook for 20 minutes. Add the wild rice along with spice packet. Simmer an additional 25 minutes until the rice and lentils are both tender.

Stir in half-an-half and season with the salt and pepper to taste.

Combine the flour and enough cold water to make a thin paste. Stir until smooth. Whisk into hot soup and continue to cook until starting to thicken.

Pumpkin Enchiladas

I went to a pumpkin party last week and the host served these very tasty enchiladas.

The only change I made was to cut the meat in half and add a can of beans. You can make them entirely with black beans, just saute the garlic a few seconds with the onions before adding remaining ingredients and use two cans of beans

I think some cooked rice would make a great addition to the filling too

1 small onion
2 cloves garlic
olive oil
1 large can enchilada sauce
1/2 lb. ground chicken or turkey (optional, just add a second can of beans if not using)
1 can black beans, drained (pinto or adzuki would be good too)
1 (15 oz.) can pumpkin
1 small can green chilies
1/2 tsp. cumin
1 tsp. taco seasoning
1/2 tsp. pumpkin pie spice
Salt and pepper to taste

10 - 12 small corn tortillas
shredded cheese (optional)

Saute onion in olive oil until translucent. Add the garlic and meat and cook, breaking up large chunks of meat, until meat is cooked. Remove from heat and add 1/2 the enchilada sauce, black beans, pumpkin, chilies, and seasonings. Add salt and pepper to taste.

Put about 1/4 c. of the enchilada mixture into each corn tortilla. Roll closed and place in a casserole dish.

Cover with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 15 - 20 minutes until warm.

Pumpkin Chili

1 butternut squash
1 medium onion, chopped
1 yellow pepper, chopped
Olive oil
3 garlic cloves, minced
1 c. beef broth (or imitation)
2 cans black beans, rinsed and drained
1/2 lb. ground turkey (optional)
1 can (15 oz.) solid-pack pumpkin
1 can diced tomatoes, undrained
1 small can tomato paste
1 tsp. taco powder
1/2 teaspoons chili powder
1/2 teaspoons dried oregano
1/2 teaspoons ground cumin
1/2 teaspoon salt

Sour Cream and Cheese to serve on top

Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so just until tender enough to cut. Remove skin and cut into small cubes.

Meanwhile, saute onion, bell pepper, and garlic in olive oil until tender. Add ground turkey and taco seasoning and cook, while breaking up the pieces, until meat is cooked.

Add remaining ingredients and simmer at least 1 hour until flavors are blended and squash is tender.

Dill spaetzle

8 oz. dried spaetzle (Or small egg free noodles)
olive oil or butter
1 can white beans, drained
8 oz. frozen green beans
1/2 white onion, chopped
1 large handful fresh dill, chopped
Salt and Pepper to taste

Cook spaetzle according to package directions adding the green beans the last 5 minutes of cooking. Drain and drizzle with butter or olive oil. Set aside

Saute onion in butter or oil just until starting to get tender. Add the white beans and the spaetzle/green bean mix to the skillet, stir in the dill. Season with salt and pepper to taste. Heat through.

For soup just make according to the directions above. Simmer enough chicken stock to make the amount of soup you want. When hot add the spaetzle and beans and simmer just long enough to heat through.

Economical Counter:

1/2 bag spaetzle $ 1.50
1 can white beans $ 0.70
1/2 bag green beans $ 1.00
1/2 onion $ 0.20
Dill $ 2.50

Total: $ 5.90

UPDATE 12/2010 - I think it would be really tasty if you added a splash of cream to the spatzle after you add the dill and some cooked crumbled bacon on top.

Corn and Squash Soup

4 or 5 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
1/4 red bell pepper, chopped
2 Tbsp flour
3 c. chicken broth
1 butternut squash
2 cans cream-style corn
2 c. half-and-half
1 Tbsp dried parsley
1 1/2 tsp. Lowrys seasoning salt
Dash Black Pepper
1 can white beans

Sour cream, optional


Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so until tender. Remove from the skin and mash one half of the squash. Cut the other into small cubes. Set aside.

Meanwhile in a large skillet, cook bacon over medium heat until crisp. Remove from pan reserving drippings. In the drippings, saute onion, celery, and pepper until tender. Whisk in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium. Stir in the mashed squash, cubed squash, corn, half-an-half, parsley, salt, pepper, beans, and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Thanksgiving Balls

The stove top brand stuffing isn't vegetarian so make sure whatever brand you buy is if you don't eat meat.

1 large carrot, chopped pretty fine but not as small as grating it
1 stalk celery, chopped
1 medium onion, chopped
4 Tbsp. butter
1 box. Stovetop Savory Herb Stuffing
2 chicken bouillon cubes (Or imitation)
1/3 c. red lentils
1 can garbanzo beans
splash milk
2 egg whites
1/2 tsp. poultry seasoning
dash black pepper

Combine lentils, 1 chicken bouillon cube and 2 cups water. Simmer until lentils are very tender. Drain any excess liquid.

Melt butter in a large skillet. Add the carrots and saute over medium high heat until the are starting to brown a little. Add the onion and celery and cook, stirring until the onion is tender making sure not to let the onion burn. Add 1 1/4 cup water and 1 chicken bouillon cube. Bring to a boil, add the stuffing mix, cover and remove from heat. Let sit 5 minutes.

Drain the garbanzo beans, Remove 1/4 of the can and puree with a splash of milk. Lightly mas the remaining beans to break up into smaller pieces but not made a paste.

Combine the cooked lentils, stuffing, pureed beans, mashed beans, eggs, and seasoning. Form into meatball sized balls and bake in a preheated oven at 350 for 2o minutes, turn over and bake an additional 10 minutes. Serve with Gravy

Onion Gravy
4 Tbsp butter
1 large onion, sliced
1/4 c. flour
2 c. chicken broth (OR imitation vegetarian bouillon cubes dissolved in boiling water first)
dash black pepper
3 Tbsp. heavy cream

Saute onions in butter until translucent. Turn heat to medium and continue cooking 20 minutes more, stirring occasionally until golden brown. Add the flour and cook 2 minutes more. Slowly whisk in the chicken broth and black pepper and cook and stirring until combine and thick. Whisk in the cream and and heat through

Fall Black Bean Dip

I was thinking caramelized onions would be great on top in place of the green onions here,

2 c. refried black beans (for a recipe click here or canned works fine)
1 large sweet potato
2 Tbsp butter
Salt & Pepper to taste
small pinch cinnamon and nutmeg
Large dash cumin
Cayenne pepper to taste (optional)
1 c. sour cream
Green onions, sliced

Corn chips or crackers to serve (I used the Food Should Taste Good brand multi grain chips)

Prick sweet potato with a fork a few times on both sides and bake until tender. When cooked remove center from the skin and mash. Add the butter and seasonings to taste.

Spread black beans in the bottom of a 9x9 pan. Top with mashed sweet potato. Spread with sour cream and top with green onions.