Bean Dips

For a healthy party appetizer that’s ready in 10 minutes, grab your favorite can of beans. Each of the dip variations here clocks in at 130 calories or less and roughly 200 milligrams sodium per 3 tablespoons.

armagazine.com/bean-dip-formula

BEAN DIP FORMULA

HANDS-ON 10 MIN TOTAL 10 MIN SERVES 10

Base Recipe

Combine the following in a food processor. Process until smooth or to desired consistency. Makes 2⅓ cups.

• 2 (15-oz.) cans BEANS, rinsed and drained; 
• ⅓ cup chopped fresh HERB; 
• ⅓ cup olive oil; 
• ¼ cup fresh CITRUS JUICE; 
• 3 cloves minced garlic; 
• 1 Tbsp. minced HEAT; and 
• ⅛ tsp. black pepper 

Pinto Jalapeño Dip

• PINTO BEANS
• GREEN ONION
• LIME JUICE
• JALAPEÑO

Black Bean Chipotle Dip

• BLACK BEANS
• CILANTRO
• ORANGE JUICE
• CHIPOTLE IN ADOBO SAUCE

Cannellini Peperoncini Dip

• CANNELLINI BEANS
• PARSLEY
• LEMON JUICE
• PEPERONCINI

Cheese and Veggie Egg Cups

 

Ingredients

• Non-stick cooking spray
• 4 large eggs
• 1 cup diced veggies of choice
• 1 cup shredded cheese
• 4 Tbs half and half
• 1 Tbs chopped cilantro
• Salt and Pepper

Instructions

1. Grease 4 ramekins
2. In a medium bowl, whisk eggs, vegetables, half the cheese, half and half, cilantro, and salt and pepper together.
3. Divide between the ramekins
4. Place ramekins in the air-fryer basket, set temperature to 300 degrees F for 12 minutes.
5. Top the cups with remaining cheese.
6. Set air-fryer to 400 degrees F, cook 2 minutes until cheese is melted and lightly browned.

Nutrition

Calories: 195kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 265mg | Potassium: 197mg | Fiber: 1g | Vitamin A: 2790IU | Vitamin C: 4.7mg | Calcium: 193mg | Iron: 1.3mg

31 Vinaigrettes That Make Great Marinades

Article 

Gin Campari Sour

 

https://advancedmixology.com/blogs/art-of-mixology/gin-campari-sour-recipeIngredients

• 1½ oz. Gin
• 3⁄4 oz. Campari
• 3⁄4 oz. Fresh lemon juice
• 1⁄2 oz. Simple syrup
• 1 Egg white
• 1 dash Orange bitters
• 1 Small orange wedge for garnish

Directions

1. In a cocktail shaker, combine all ingredients.
2. Fill the shaker with ice and shake well until the egg white is frothy.
3. Strain into a chilled coupe glass.
4. Garnish with the orange wedge.

Aniston Salad with Bulgur

Ingredients

• 1 cup of bulgur.
• 2 diced cucumbers.
• 1 (15oz.) can of garbanzo beans, rinsed and drained.
• 1/4 cup of red onion, minced.
• 2 tablespoons of chopped fresh parsley.
• 1 tablespoon of chopped fresh mint.
• 1/2 cup of crumbled feta cheese.
• 1/2 cup of shelled pistachios.
• Lemon Juice
• Olive Oil
• Salt

Ingredients

• 1 cup Bulgur
• 2 cups Water
• Vegetable oil
• Salt

Instructions

Stovetop

1. Combine bulgur and water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, about 15 minutes. Drain off any excess liquid and fluff bulgur with a fork.

Red Wine Braised Short Ribs

 

Article

• Prep Time30 minutes
• Cook Time3 hours
• Total Time3 hours 30 minutes
• Servings6

Ingredients

• 3 pounds beef short ribs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 3 cloves garlic , minced or pressed
• 1 tablespoon tomato paste
• 1 15 ounce can whole tomatoes
• 
  
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons fresh minced rosemary , divided
• 1 tablespoon fresh thyme , or 1 teaspoon dried
• 2 bay leaves

Instructions

1. Season the short ribs with kosher salt and pepper. Heat the oil in a large, heavy-bottomed pan (with a lid) over medium-high heat. Sear half of the ribs on all sides until well browned, 5-7 minutes each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but 1 tablespoon of the fat from the pot.
2. Add the onion, carrot, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and cook for 2-3 minutes for the tomato paste to lose its raw taste. Use your fingers to crush the whole tomatoes straight into the pot, along with the liquid from the can. Add the red wine, beef broth, 1 1/2 tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 1 1/2 hours, then uncover and simmer for another 1 1/2 hours. The liquid will have reduced and thickened, and the meat should fall off the bone.
3. Spoon off any extra fat from the sauce, and serve with mashed potatoes, polenta, or pasta.

Notes

This recipe can be cooked 1-2 days before serving. To serve, reheat over medium-low heat, covered, until warmed through. 

Nutrition

Calories: 376kcal | Carbohydrates: 8g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 645mg | Potassium: 863mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3723IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 5mg