Archive for July, 2010
I have to admit, this months Daring Cooks Challenge left me a little concerned. I’m not a huge nut fan in general and most nut butters I’ve tried have been…well…..boring. This months challenge was two fold: First you have to make the nut butter. Okay, this sounds kind of complex. It’s not. Nuts go into the food processor for about 3 minutes and BOOM! Nut butter. Probably one of the easiest things I’ve ever done.
The second part of the challenge is only a tiny bit more complicated. The challenge gave a few different options regarding what to do with your nut butter. I opted to make the dip since it’s just a little too hot to really cook and I’m always looking for tasty dips that involve something other than hummus or cream cheese. In addition to the fact that this turned out amazingly well, it is also fairly healthy.
My camera decide to go kaput today leaving me with no pictures. So, this will be a picture-less post. But, the recipe is simple and I have faith in the fact that most people don’t need pictures (even though they help).
Blog Check Lines: The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
This recipe was adapted from Cooking Light
Walnut White Bean Dip
What you Need:
½ Cup walnuts ( processed in food processor as described above)
½ Cup dried cannellini beans, cooked, and cooled
2 cloves of roasted garlic
2 tbs fresh rosemary, chopped
1 tbs lemon juice
1 tbs olive oil
What you need to do:
After you have made your nut butter and your cannellini beans have cooled, add all ingredients together in the bowl of a food processor and pulse until smooth.
Serve with pita chips or baguette rounds.