LEMONY WHITE BEAN SKORDALIA WITH GRILL TOASTED PITA RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Number Of Ingredients 1
Steps:
- Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight. Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid. Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover
- chill.) Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.
Nutrition Facts : Calories 500
TOASTED PITA CHIPS
Provided by Ina Garten
Time 15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.
LEMONY WHITE BEAN SKORDALIA WITH GRILL-TOASTED PITA
Categories Food Processor Bean Appetizer Side Summer Grill/Barbecue Vegan Parsley Simmer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
- Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
- Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.
WHITE BEAN AND BREAD CRUMB SKORDALIA
Skordalia is a Greek garlic spread similar to hummus. This recipe uses only a small amount of extra-virgin olive oil, for flavoring.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
- To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
- Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.
Nutrition Facts : Calories 158 g, Cholesterol 27 g, Fat 3 g, Fiber 1 g, Protein 6 g, Sodium 508 g
WHITE-BEAN DIP WITH TOASTED PITA CHIPS
Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.
- Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.
Nutrition Facts : Calories 47 g, Fat 2 g, Protein 1 g
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