I’ve been cooking pork ribs for many years in many different styles. This is my favorite. It’s not a lot of work and everyone who has tried them has raved about them. They are even better as left overs the next day. They are very flavorful, so you don’t need to eat a lot to have a great dish. Try…
Tired of hummus for your healthy snack, try this spicy and sweet carrot dip that is low in calories yet high in flavor.
Moroccan Carrot Dip
Makes 2 cups
1 tablespoon salt for water, plus 1/8 teaspoon for dip
1 pound carrots, washed and cut into 1-inch chunks
3 cloves garlic
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons ground cumin
1-1/2 teaspoons sweet paprika
1/8 to 1/4 teaspoon hot red pepper flakes
Garnish: olive oil, paprika
Bring 3 quarts water and 1 tablespoon salt to a boil. Add the carrots and simmer until a fork easily pokes through them, about 12 minutes. Drain well. (Don’t peel the carrots; they pack more nutrients with the peels on.) Place carrots, 1/8 teaspoon salt, and remaining ingredients (except garnishes) in a food processor. Process until the dip is totally smooth. Taste and adjust seasonings as needed (it should have a tangy sweet-tart balance with a bit of heat). To serve, swirl the top of the dip with a fork to make ridges. Drizzle on some olive oil, sprinkle with paprika and serve at room temperature with Pita Chips or crudités.
Baked Pita Chips
4 Whole wheat pita breads
2 teaspoons Italian seasoning
Olive oil cooking spray
Preheat oven to 375 degrees. Slice each pita bread in half. Slice each pita bread half into 3 wedges. Carefully split each wedge into two pieces. You should end up with 12 “chips” per pita bread or 48 pita “chips” total. Place pita chips in a single layer on baking sheets. Lightly spray with cooking spray and sprinkle with Italian seasoning. Bake at 375 degrees until lightly brown, about 7 minutes. Flip chips with a spatula and continue cooking about 5 minutes or until chips are crisp and lightly browned.