Recipes

Moroccan Red Bean Dip for 30

2 tbsp Olive oil
2 onions Red, chopped
3 cloves Garlic finely chopped
1 Plum tomato chopped
1/3 cup Golden raisins
18 halves Dried apricots chopped
1/3 cup orange juice
5 cups Red kidney beans, rinsed and drained
11/2 tsp Ground cumin
1 tsp Cinnamon
1 tsp Cloves
1 tsp Curry powder
1 tsp Chili powder
1 tsp Salt

• In medium non-stick skillet, heat the oil.

• Saute the onion and garlic until just softened, 2 to 3 minutes.

• Reduce the heat and simmer, covered, 2 to 3 minutes.

• Stir in the tomato, raisins, apricots and orange juice.

• Cook covered for 2 to 3 minutes.

• Stir in the beans, cumin, cinnamon, cloves, curry powder, chilli powder and salt.

• Remove from the heat; let cool slightly.

• Transfer the mixture to a food processor or blender; puree.

• Refrigerate, covered, until ready to serve.
  

Guacamole

8 cups Packed cleaned spinach leaves
1 cup low-fat buttermilk
2 Red Onions
1 Jalapeno pepper, chopped
4 tsp Lime juice
1 medium Avocado, peeled and sliced
8 Plum Tomatoes, chopped
1 cup Cilantro

• In a pot of large boiling water, cook the spinach about 1 minute; drain well and squeeze dry.

• In a food processor, combine the spinach, buttermilk, half of the onion, the jalapeno pepper and limejuice; puree until the spinach is finely chopped and the mixture is well combined (do not over-blend).

• In a medium bowl, mash the avocado. Stir in the spinach mixture, the tomatoes, cilantro and the remaining onion.