recipe for Sun Dried Tomato Dip and more
I have heard a number of people say to me how they do so good all day on their diet. Then they arrive home and the problem begins. How to make it till supper is ready with out eating a whole box of Captain Crunch or Boxes of cookies. To begin with I believe that as a rule, most people do not eat enough real food during the day to sustain the calorie burn that happens doing daily activities. Of course I would like to start there but you and I would be here for a very long time. So I begin here with a recipe I have found to help you through the hunger pains before dinner and still not blow your diet out of the water. We like this recipe and have used it when company comes etc. Use veggies,or lettuce and some pretzels or taco chips to give a full treat type of satisfaction. Veggies I have found are just not enough. Chips and salsa are good but lead me to sweets after because there is no protein in it . Also most taco chips are loaded with fat. So this spread gives protein and you could use a corn tortilla warmed and fill it with this spread and some veggies and still not ruin dinner. The other option if indeed dinner is ready to eat when you arrive home just eat a small portion of it and save another small portion for your dinner later. Just some thoughts Karen
Recipe for Sun-dried Tomato dip
2 cups of dried tomatoes (not packed in oil)
Pour boiling water over the 1 cup dried tomatoes or 2 cups if you don’t have the slow roasted kind hanging out. Cover dish with a plate and let them soak for about 15 minutes. Does that make sense ? 2 cups dried or 1 cup dried and 1 cup roasted store in freezer kind)
I handful of raw cashews and grind them in the food processor till they are like a powder /paste.
2 cloves of garlic raw or cooked in a pan with a little water to take out the raw flavor (I like it that way) or powdered garlic
process till no garlic chunks.
1 can of white beans drained (liquid saved)
or home cooked beans1 cup plus maybe a 1/4 cup more (very tender cooked)
2 Tablespoons of chipotle pepper in adobo sauce (about 1 pepper from can with a little sauce ).
1-2 tablespoons of lemon juice
1/2 tsp. of salt to taste.
Whir all ingredients in the food processor till smooth , adding bean liquid if necessary to desired consistency. Chill for an hour to meld flavors but hey I eat it right away and it was great. Comments are welcome maybe you have more ideas that work I love feedback !
I chipotle in adobo (I grind up a can in the food processor and freeze in ice cube trays for an as needed ) so 1 cube for this recipe. If you don’t have that you can use sirrachi sauce to spice it up or any kind of hot sauce or a hot pepper.
I dry my own tomatoes in summer. So I substitute 1 cup of my slow roasted tomatoes (these are done in the oven at 250 degrees seasoned with thyme and salt and just a drip of oil till the tomato halves pucker and shrivel but are still soft .I do store them in the freezer or they will mold. ) with 1 cup of sun dried tomatoes (completely dry and stiff and can be stored in a jar on the cupboard) . Both ways work.