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“Meatless Monday” Recipe of the Week – Focaccia-Stuffed Artichokes

April 10, 2023 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: California Artichokes, Cooking, CooksRecipes, Extra Virgin Olive Oil, Focaccia, Focaccia-Stuffed Artichokes, Food, Fresh Oregano, Freshly Grated Parmesan Cheese, Garlic Cloves, Ground Black Pepper. Baking, Italian Parsley, Meatless Monday" Recipe of the Week, recipes, Salt, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is Focaccia-Stuffed Artichokes. To make this week’s recipe you’ll be needing California Artichokes, Focaccia, Freshly Grated Parmesan Cheese, Extra Virgin Olive Oil, Garlic Cloves, Italian Parsley, Fresh Oregano, Salt, and Ground Black Pepper. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Focaccia-Stuffed Artichokes
Recipe courtesy of California Artichoke Advisory Board.

Recipe Ingredients:
4 large California artichokes
2 cups focaccia or herbed bread crumbs
1/2 cups freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh oregano
Salt and ground black pepper

Cooking Directions:
1 – Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of
2 – artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
3 – Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and ground black pepper to taste.
4 – Stuff bread crumb mixture between leaves of artichokes and fill centers.
5 – Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
Bake at 350°F (175°C) for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Makes 4 servings.
https://www.cooksrecipes.com/mless/focaccia-stuffed_artichokes_recipe.html

Dan Dan Noodles

March 31, 2023 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
Tags: Chili Oil, Cooking, Dan Dan Noodles. JENNIE-O® Lean Ground Turkey, Food, Garlic Cloves, Honey, Minced Ginger, recipes, Red Wine Vinegar, Roasted Peanuts, Sichuan Peppercorns, Switch, Zucchini

From Jennie – O, here’s a recipe for Dan Dan Noodles. To make this week’s recipe some of the ingredients you’ll be needing are JENNIE-O® Lean Ground Turkey, Minced Ginger, Garlic Cloves, Chili Oil, Red Wine Vinegar, Sichuan Peppercorns, Zucchini, Honey, Roasted Peanuts and more! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2023! https://www.jennieo.com/

Dan Dan Noodles
Tahini and zucchini don’t just sound nice together. They taste great together, too. These Dan Dan Noodles are made with JENNIE-O® Lean Ground Turkey, zucchini noodles, and a delicious tahini sauce for a hearty and flavorful meal.

Total Time – 30 minutes
Serving Size – Makes 5 Servings

Ingredients
1 – teaspoon coconut oil
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
2 – tablespoons minced ginger
2 – cloves garlic, minced
salt and pepper to taste
1 – cup chicken broth
1/4 – cup tahini
2 – tablespoons chili oil
2 – tablespoons red wine vinegar
2 – tablespoons soy sauce
1 – teaspoon Sichuan peppercorns, optional
1 – teaspoon honey
3 – zucchini, spiralized
1 – cup chopped green onions
1/4 – cup chopped roasted peanuts
Sesame seeds, if desired

Directions
1) In large skillet over medium-high heat, heat oil. Add turkey. Season with salt and pepper. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Add ginger and garlic. Cook 30 seconds or until fragrant. Add chicken stock, tahini, chili oil, red wine vinegar, soy sauce, peppercorns and sugar; stir until tahini is totally melted into the sauce. Add in spiralized zucchini noodles and toss to combine. Cover. Cook 1 to 2 minutes.

2) Serve sprinkled with green onions, chopped peanuts and sesame seeds, if desired.
https://www.jennieo.com/recipes/dan-dan-noodles/

Diabetic Side Dish of the Week – Simple Sautéed Kale

March 26, 2023 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: Cooking, Diabetic Side Dish of the Week, Food, Garlic Cloves, Ground Black Pepper, Kale, Olive oil, recipes, Red Wine Vinegar, Salt, Simple Sautéed Kale, Water

This week’s Diabetic Side Dish of the Week is a Simple Sautéed Kale. To make this week’s Dish you’ll be needing Olive Oil, Garlic Cloves, Kale, Water, Red Wine Vinegar, Salt, and Ground Black Pepper. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Simple Sautéed Kale
Here’s a terrific way to fix kale! In this easy recipe, kale is sautéed in olive oil with garlic and a touch of red wine vinegar to make a beautiful and delicious side dish.

Recipe Ingredients:
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 1/2 pounds kale, ribs removed, leaves coarsely chopped (about 10 cups total)
1/2 cup water
1 tablespoon sherry or red wine vinegar
Salt and ground black pepper to taste

Cooking Directions:
1 – Heat oil in large saucepan over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add kale and water; increase heat to medium-high and toss gently to combine. Cover; cook for 5 minutes.
2 – Uncover and continue to cook, stirring until all of liquid has evaporated. Stir in sherry; season with salt and pepper.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/simple_sauteed_kale_recipe.html

Appetizer of the Week – Baby Spinach ‘n Bacon Salad

March 18, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, Baby Spinach 'n Bacon Salad, Baby Spinach Greens, Cooking, CooksRecipes, Dijon Mustard, Fat Free Salad Croutons, Food, Garlic Cloves, recipes, Red onion, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Water, White Vinegar

This week’s Appetizer of the Week is a Baby Spinach ‘n Bacon Salad. To make this week’s recipe you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. Included is the recipe for the Dressing. There’s 80 calories and 6 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Diabetic Dish of the Week – “Pappardelle” of Chicken With Winter Pesto

March 14, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: “Pappardelle” of Chicken With Winter Pesto, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Escarole, Food, Garlic Cloves, Grated Parmigiano-Reggiano Cheese., Onion, recipes, Skinless and Boneless Chicken Breast, Spices, Unsalted Chicken Stock

This week’s Diabetic Dish of the Week is a “Pappardelle” of Chicken With Winter Pesto. To make this week’s Dish some of the ingredients you’ll be needing are Garlic Cloves, Spices, Onion, Escarole, Unsalted Chicken Stock, Skinless and Boneless Chicken Breast, and Grated Parmigiano-Reggiano Cheese. There’s 178 calories and 6 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

“Pappardelle” of Chicken With Winter Pesto
The Italian word pappardelle derives from the Italian verb pappare, to gobble up — which is exactly what you’ll do with this dish. According to chef Rocco DiSpirito, “As I was contemplating how to create it, it occurred to me: Why not make noodles out of the protein? Thinly sliced chicken cooked quickly makes a wonderful stand-in for the rustic pappardelle-style pasta.” Dressed with nutritious escarole and a hint of winter spices, this recipe will bring you down from carb overload and energize you with a protein punch…..

Ingredients
Preparation time: 15 minutes
Cooking time: 15 minutes.

2 quarts water
Olive oil cooking spray
6 garlic cloves, chopped
Dash of cinnamon
Dash of paprika
Crushed red pepper flakes
1 cup fresh basil leaves
1 small onion, thinly sliced
8 cups finely chopped escarole
4 cups unsalted chicken stock (such as Kitchen Basics)
Salt
12 ounces skinless, boneless chicken breast, sliced lengthwise into strips 1∕8 inch thick
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1. Bring 2 quarts water to a simmer in a medium pot; you will be using this to poach the chicken strips.

2. Lightly coat a medium skillet with olive oil cooking spray and place over medium-high heat. Add the garlic and cook until golden brown. Add the cinnamon, paprika, red pepper flakes, basil leaves, and onion. Cook until the onion has softened, about 2 minutes. Add the escarole and cook until it has wilted and softened, another 2 minutes. Add the stock, bring to a simmer, cover, and cook until tender, about 5 minutes.

3. Add a pinch of salt to the now-simmering water. Turn off the heat and add the chicken and stir so that all the strips are separated. Cook just until the strips have turned white; they will be half-cooked. Using a slotted spoon, transfer the strips to a plate to cool.

4. Check the escarole mixture; you want to cook it until most of the stock has evaporated and it looks like thick soup or sauce, then turn off the heat. Stir in half the cheese and season with salt to taste. Add the chicken strips, toss them to coat with the mixture, and continue to cook until the chicken strips have cooked through, about 90 seconds. Spoon the mixture onto four plates, dividing it equally; top with the remaining cheese; and serve.

Tips: For a nutty, negative calorie protein, add 1 tablespoon of chopped walnuts to the skillet after the garlic has browned.
Place the chicken breast in the freezer for a half hour prior to slicing. It will be much easier to slice and you will get nice thin strips.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 8.25 g, Protein: 28.5 g, Fat: 3 g, Sodium: 267 mg, Fiber: 2.5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pappardelle-of-chicken-with-winter-pesto/

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Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
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“Meatless Monday” Recipe of the Week – Roasted Red Pepper Dip

February 27, 2023 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Assorted Vegetable Sticks, Cooking, Crumbled Fat Free Feta Cheese, Diabetes Self Management, Dips, Food, fresh basil, Garlic Cloves, Light Sour Cream, Meatless Monday" Recipe of the Week, recipes, Roasted Red Pepper Dip, Roasted Red Peppers in Water, Worcestershire sauce

This week’s “Meatless Monday” Recipe of the Week is a Roasted Red Pepper Dip. To make this week’s recipe you’ll be needing Roasted Red Peppers in Water, Crumbled Fat Free Feta Cheese, Fresh Basil, Light Sour Cream, Worcestershire Sauce, Garlic Cloves, and Assorted Vegetable Sticks. There’s 35 calories and 4 Carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

Roasted Red Pepper Dip
Bored with plain old veggies? Jazz up your carrots, cucumbers, pepper strips, and more with this fresh red pepper dip! Featuring a robust flavor with a hint of creaminess from feta cheese and sour cream, it will change the way you look at vegetables!

Ingredients
2 jars (12 ounces each) roasted red peppers in water, drained
1 cup crumbled fat-free feta cheese
1/4 cup chopped fresh basil
1/4 cup light sour cream
3 tablespoons Worcestershire sauce
4 cloves garlic
Assorted vegetable sticks

Directions
Yield: 2 cups (about 16 servings)
Serving size: 2 tablespoons

1. Place roasted red peppers in food processor or blender; process until coarsely chopped. Add cheese, basil, sour cream, Worcestershire sauce, and garlic; process until smooth and well blended. Cover and refrigerate at least 2 hours, or until chilled.

2. Serve with assorted vegetable sticks.

Nutrition Information:
Calories: 35 calories, Carbohydrates: 4 g, Protein: 2 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 2 mg, Sodium: 189 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/appetizer/roasted-red-pepper-dip/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Baby Spinach ‘n Bacon Salad

February 12, 2023 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Baby Spinach 'n Bacon Salad, Baby Spinach Greens, Cooking, CooksRecipes, Dijon Mustard, Fat Free Salad Croutons, Food, Garlic Cloves, recipes, Red onion, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Water, White Vinegar

Here’s a recipe for a Baby Spinach ‘n Bacon Salad. To make this Salad you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. Included is the recipe for the Dressing. There’s 80 calories and 6 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Jennie – O Turkey Recipe of the Week – Slow Cooker Thai Peanut Turkey

November 4, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, Cooking, Food, Fresh Ginger, Garlic Cloves, Grated Lime Rind, HOUSE OF TSANG® Ginger-Flavored Soy Sauce, Jennie - O Turkey Recipe of the Week, JENNIE-O® All Natural Turkey Breast Tenderloin, recipes, Roasting, Skippy Peanut Butter, Slow Cooker Thai Peanut Turkey, Switch, Zucchini Noodles

This week’s Jennie – O Turkey Recipe of the Week is a Slow Cooker Thai Peanut Turkey. To make this recipe you’ll be needing Garlic Cloves, Fresh Ginger, Skippy Peanut Butter, HOUSE OF TSANG® Ginger-Flavored Soy Sauce, JENNIE-O® All Natural* Turkey Breast Tenderloin, Grated Lime Rind, Zucchini Noodles, Peanuts, and Green Onions. There’s 200 calories and 7 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Slow Cooker Thai Peanut Turkey
This slow cooker meal combines ginger, peanut butter and zucchini noodles with JENNIE-O® All Natural* Turkey Breast Tenderloin for a sweet and spicy meal. Just set it and forget it for a couple hours and you’re done. Our Slow Cooker Thai Peanut Turkey recipe is one you may want to bookmark.

Total Time – 2 Hours 25 Minutes
Serving Size – 6 Servings

Ingredients
4 – garlic cloves, chopped
1 – tablespoon fresh ginger, minced
1/4 – cup SKIPPY® peanut butter
1/4 – cup HOUSE OF TSANG® ginger-flavored soy sauce
1 – (24-ounce) package JENNIE-O® All Natural* Turkey Breast Tenderloin, cut into pieces
1/2 – cup chopped fresh cilantro leaves
1 – tablespoon grated lime rind
6 – cups, zucchini noodles, cooked
garnish: chopped, roasted peanuts and green onion, if desired

Directions
1) In slow cooker, whisk together garlic, ginger, peanut butter and soy sauce. Add turkey breast tenderloin pieces. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.

2) Always cook turkey to well-done, 165°F as measured by a meat thermometer. Stir in cilantro and lime rind.

3) Serve over zucchini noodles. Garnish with peanuts and green onion, if desired.

Nutrition
Calories – 200
Protein – 26g
Carbohydrates – 9g
Fiber – 2g
Sugars – 5g
Fat – 7g
Cholesterol – 50mg
Sodium – 800mg
Saturated Fat – 2g
https://www.jennieo.com/recipes/slow-cooker-thai-peanut-turkey/

“Meatless Monday” Recipe of the Week – Kale, Mushroom, and Caramelized Onion Pizza

October 31, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: baking, Cooking, Diabetes Self Management, Finely Shredded Part-Skim Mozzarella Cheese, Food, Garlic Cloves, Kale, Kale Mushroom and Caramelized Onion Pizza, Meatless Monday" Recipe of the Week, mushrooms, Olive oil, Pizza, Pizza Dough, Pizza Sauce, recipes, Red Pepper Flakes, Yellow onion

This week’s “Meatless Monday” Recipe of the Week is a Kale, Mushroom, and Caramelized Onion Pizza. To make this recipe you’ll be needing Pizza Dough, Olive Oil, Yellow Onion, Mushrooms, Garlic Cloves, Kale, Red Pepper Flakes, Pizza Sauce, and Finely Shredded Part-Skim Mozzarella Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Kale, Mushroom, and Caramelized Onion Pizza
Fresh kale means this pizza packs an antioxidant punch!

Ingredients
1 package (13.8 ounces) refrigerated pizza dough
1 tablespoon olive oil
1 cup chopped yellow onion
1 package (8 ounces) sliced mushrooms
3 cloves garlic, minced
4 cups packed coarsely chopped kale
1/4 teaspoon red pepper flakes
1/2 cup pizza sauce
3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese

Directions
Yield: 4 servings

1 – Preheat oven to 425°F. Spray 15 x 10-inch jelly-roll pan with nonstick cooking spray. Unroll pizza dough on prepared pan. Press dough evenly into pan and 1/2 inch up sides. Prick dough all over with fork. Bake 7 to 10 minutes or until lightly browned.

2 – Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 8 minutes or until golden brown. Add mushrooms and garlic; cook and stir 4 minutes. Add kale and red pepper flakes; cover and cook 2 minutes to wilt kale. Uncover; cook and stir 3 to 4 minutes or until vegetables are tender.

3 – Spread pizza sauce over crust. Spread kale mixture evenly over sauce; top with cheese. Bake 10 minutes or until crust is golden brown.

Note: Kale has tough stems that should be removed before cooking. To trim away tough stems, make a “V-shaped” cut where the stem joins the leaf. Stack the leaves and cut them into pieces.
https://www.diabetesselfmanagement.com/recipes/main-dishes/kale-mushroom-caramelized-onion-pizza/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Appetizer of the Week – Toasty Walnut Hummus

October 8, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, California Walnuts, Chickpeas, Cooking, CooksRecipes, Food, Garlic Cloves, Orange juice, Orange Zest, Pepper, Pita Bread, recipes, Salt, Toasty Walnut Hummus, Walnut Oil

This week’s Appetizer of the Week is Toasty Walnut Hummus. To make this week’s recipe you’ll be needing California Walnuts, Walnut Oil, Garlic Cloves, Chickpeas, Orange Zest, Orange Juice, Salt, Pepper, and Pita Bread. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Toasty Walnut Hummus
Try this unique and zesty vegetarian garbanzo bean dip seasoned with toasted walnuts and a kiss of orange.

Recipe Ingredients:
1/2 cup California walnuts
3 tablespoons walnut oil
1 garlic clove, quartered
1 (14-ounce) can chickpeas or garbanzo beans, drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt
1/4 teaspoon ground pepper
6 (6-inch) pita bread, cut into eighths, toasted

Cooking Directions:
1 – Toast walnuts in 350°F (175°C) oven for 8 minutes or until golden brown. Cool to room temperature. Combine toasted walnuts with oil and garlic and purée in food processor or blender until smooth.
2 – Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
3 – Serve hummus in small serving bowl alongside toasted pita bread or with crudités.
Makes 2 cups.

Tip: Use leftover hummus as bread spread in a sandwich or with tabbouleh and grilled or roasted vegetables for a complete vegetarian meal.
https://www.cooksrecipes.com/appetizer/toasty_walnut_hummus_recipe.html