kelly / inspired edibles - Inspired Edibles

Massaged Kale Salad with fresh Apricot & Spicy Skillet Chickpeas

June 26, 2014 By kelly / inspired edibles 14 Comments

It’s not every day I make a plea to get intimate with your greens.

I mean, who in their right mind massages their greens anyway?

When I first encountered the term ‘massaged kale’ I found it not only pretentious but kind of silly too. Had kale been elevated to such a precious status that it now required massaging? I couldn’t just eat the stuff, I needed to pet it too?

And was there any point to this ritual or was it merely to establish the depth of my reverence for this culinary darling?

Being the curious soul that I am, I wanted to investigate further. So I took a step back, depersonalized the whole thing and decided to give this otherwise innocent green a fair shot.

And yes, a couple years ago, I too started massaging my kale. And here’s what I discovered:

Semantics: While the term ‘massage’ is irksome in that affected kind of way, the idea is not new. Our hands are almost always involved in some capacity in the kneading, mixing and combining of foods and food ingredients. After all, we rub our meats and veggie proteins before tossing them onto the grill and we use our hands to ensure the good and proper penetration of marinades and dressings. We also routinely engage in the hand-rolling and kneading of dough. We just don’t generally refer to any of these practices as massaging.
Texture: In its raw form, kale is a tough and at times bitter green. Using your fingers to work a little olive oil into the leaves breaks down the fibrous cell walls and literally softens the green while mellowing its sharp taste, making it more palatable and considerably easier to digest for many (including kids who wear braces!). And neat too that you can achieve this effect without having to heat the plant or diminish its nutrient content.
Taste: Beyond softening and reducing the bitterness factor, when you work a little oil and herbs into the kale leaves, the flavor penetrates each of the leaves allowing the entire salad to be well seasoned while avoiding the problem of over-saturated dripping dressing on impermeable leaves (yuck!) or a pool of dressing sitting at the bottom of the bowl and a bunch of tasteless bites.
Beauty! Most curly kale (the most common variety) will be a moderate to light green colour when you purchase it. Perfectly handsome in its own right but when you massage the leaves, watch for the magic transformation. After just a minute of working the leaves, you will uncover the most gorgeous, lush, deep-coloured green imaginable. It’s like polishing silver ;-). You can compare my unmassaged kale below to the deeper more saturated leaves in the finished salad.

To summarize, if you can get past the massage thing, you may find it well worth the two minute practice of rubbing a little olive oil into your kale leaves. The taste, texture and appearance are incomparable in my view.

You may even find that the consumption of this powerhouse green becomes less about should and more about want, which is the only way to build sustainable eating habits.

Be sure to check out my Nutrition & Cooking Notes for more information and do let me know if you get close up and personal with your kale!

Massaged Kale Salad with fresh Apricot & Spicy Skillet Chickpeas

Massaged Kale Salad with fresh Apricot & Spicy Skillet Chickpeas

For the Kale Salad

1 generous bunch kale leaves (4-6 cups), washed and torn into smaller bite-sized pieces
2 cups (500 mL) cooked chickpea, thoroughly rinsed and dried
6 fresh apricots, sliced or diced as desired
1/3 cup (80 mL) shaved almond, or any other nut/seed of choice

For the Chickpea Spice

1 tsp (5 mL) cumin powder
1 tsp (5 mL) coriander powder
2 tsp (10 mL) curry powder
pinch paprika
pinch chili powder of choice
pinch cinnamon powder
pinch sea salt

For the Massage Oil ;-) or Salad Dressing

2 Tbsp (30 mL) olive oil
juice of one lime (about 2 Tbsp/30 mL)
2 tsp (10 mL) honey
sea salt and coarse black pepper to taste

Serves 4

Nutrition & Cooking Notes:

This is a perfect warm summer’s day lunch salad. I sometimes add a chopped boiled egg but tend to gravitate towards the more easily digested proteins when the heat is on. Even chicken (a beloved stable in our home) can feel too heavy this time of year.
You can use any combination of spices you wish for the chickpeas. I chose a mildly spicy Indian inspired combination that seemed to work nicely with the apricot but of course, this is all a matter of personal preference.
Nutrition Snapshot of Kale: An excellent source of vitamins K, beta-carotene/A & C and the eye-protective carotenoids (antioxidants) lutein and zeaxanthin. Notable minerals include: calcium, potassium and plant-based iron. Studies continue to link kale, and other dark leafy vegetables, with a lower risk of cancer, heart disease and osteoporosis. The vitamin E content in kale is also said to protect our brain cells against oxidative damage, helping keep our minds healthy as we age.
Nutrition Snapshot of Apricot: Fresh apricots are a quality source of beta-carotene/A, vitamin C and potassium. They also happen to be in season right now and could not be more beautiful growing with abandon here in California. Their sweet taste and soft texture makes them a gorgeous complement to the spicy Indian inspired chickpeas in this recipe.
Nutrition Snapshot of beans! Often neglected, the lowly bean delivers potent health benefits including assisting with blood sugar regulation, lowering cholesterol and blood pressure and guarding against cardiac incidents. They are an excellent source of quality carbohydrate, fibre and protein as well as delivering numerous vitamins and minerals (notably folate, magnesium and iron).

Directions:

Warm a dry skillet over medium-high heat and toss chickpeas in warmed skillet for about two minutes to remove any residual moisture. Be sure to shake the pan and/or stir the chickpeas.
While this is happening, sprinkle the chickpeas with seasonings of choice. I used a combination of: cumin, coriander, curry, paprika, chili, cinnamon and sea salt with black pepper. Stir seasoned chickpeas to integrate.
After about two minutes, drizzle a little bit of coconut or olive oil over the seasoned chickpeas and toss to combine.
Keep stirring the chickpeas and adjust seasonings as desired.
The texture of the chickpeas will remain soft but the taste will evolve into a well-seasoned delight with the once dry seasonings now coating the oiled chickpeas.
When the chickpeas are well saturated with flavor, remove from heat and reserve.
Meanwhile, in a small bowl or container with fitted lid, combine salad dressing ingredients whisking or shaking well to integrate.
Place kale pieces in a large mixing bowl (I use a large wooden bowl) and drizzle with dressing.
Simply use your fingers to work the oil/dressing into the kale leaves – watch and feel the color/texture transformation. After only two minutes your kale is beautifully seasoned and softened and all set to eat.
You will also find that it’s easier during the massage stage to remove any excessively hard pieces from the center rib of the kale. The leaves will fall off the rib quite easily and your fingers will be in place to feel it happen and facilitate the process.
Place massaged kale in large serving bowl, or on individual serving plates, and dress with seasoned chickpeas, fresh apricot and almonds. Optional add-ins and variations: chopped boiled egg, sliced avocado, feta or halloumi cheese.
Enjoy and do let me know if you give this method a try! :)

Lemon Chia Seed Pudding with fresh berries

June 18, 2014 By kelly / inspired edibles 21 Comments

I’m not sure it would have been his personal request but this is how we decided to start Father’s Day in our home.

A cool and refreshing lemon pudding that’s tasty enough to enjoy for dessert – any time of day! My husband is a big fan of citrus puddings, jams, jellies, tarts and desserts generally, so it seemed fitting to celebrate his day with this little spin on traditional pudding.

[Sidebar: when I mentioned to my husband that my friend Sandra (oooh that Sandra…) whipped up a batch of homemade fudge ice cream for her husband on father’s day, my hubby’s response was that he still liked my chia pudding best — smart man].

Our eldest son, a distance runner, introduced me to Chia Fresca about five years ago when he was 11-years-old. He had just read the book Born to Run by Christopher McDougall which explores the world’s greatest distance runners and their secrets to success.

There is a passage in Born to Run dedicated to the wonderful power of iskiate– otherwise known as chia seed. The author speaks at great length about the nutritional value of chia and its long history as a revered, sacred food in Mexico.

“Chia was once so treasured, the Aztecs used to deliver it to their king in homage. Aztec runners used to chomp chia seeds as they went into battle and the Hopis [tribe] fueled themselves on chia during their epic runs from Arizona to the Pacific Ocean.”

After reading this passage, my son promptly grilled me about chia seed and then politely requested (or something like that) that we procure some on the double. And so a chia tradition was born in our home.

[Sidebar 2: Unlike the other 3 members in this family, I am not a natural runner (no matter how much chia I might consume). I bump and grind and fight for every inch. I also come with a long and well-practiced list of excuses should anyone care to listen to them. But the person who quietly listened and still managed to motivate me to get out there and prepare for my first 10K almost twenty years ago now, was my husband. On the days when I really (really) didn’t want to go out and join the jolly fellow on his regular runs, he would simply say “we’ll just go for ten minutes. If you’re done after ten minutes, we’ll come back, no questions asked.” Of course, every runner knows that getting out the door is the toughest part. Once you’re out there, it’s never ten minutes. Like I said, smart man].

This is the same patience, gentle persistence and wisdom he has brought to raising our sons. He’s our guy and he’s pretty awesome.

5.0 from 2 reviews

Lemon Chia Seed Pudding with fresh berries

A delicately sweet and refreshing lemon pudding that works well for breakfast, snack or dessert!

Author: Kelly

Serves: Makes 2 puddings approximately 1 cup/250 mL each

Ingredients

1 cup milk variety of choice
½ cup unsweetened plain Greek yogurt (I typically use 2% fat)
4 generous Tbsp chia seed
juice of one lemon
zest of one lemon + more for garnish
4 Tbsp honey or pure maple syrup
1 tsp pure lemon extract, optional
raspberries and basil or mint for topping, as desired

Instructions

In a generous sized mixing bowl, combine: milk, yogurt, lemon juice, lemon zest, honey or maple syrup and lemon extract if using. Add chia seed and whisk ingredients well before carefully transferring the pudding into serving dishes of choice.
The recipe renders approximately 2 cups/500 mL of pudding so you can divide into two, 1 cup/250 mL portions or four half cup/125 mL portions, as you wish.
Cover the puddings with wrap and carefully place in fridge for at least 20-30 minutes before enjoying (See Notes on pudding texture and appearance below).
Just before serving top the puddings with additional lemon zest (if desired), berries and a sprig or two of basil or mint.

Notes

Breakfast, Snack or Dessert: I served this pudding for breakfast - it was cool and refreshing and just right on a warm California morning but you could equally enjoy it for snack or dessert as you wish.
Chia Seed: Chia seeds offer plant-based omega-3 fatty acids, fibre, antioxidants and an impressive array of minerals. Unlike flaxseed, chia does not have to be ground to be bioavailable (ie: to be absorbed and usable by the body). Chia is also highly 'hydrophilic' meaning that its seeds absorb water/moisture beautifully to create a mucilaginous gel that's ideal in desserts, puddings and jams. Flaxseed has a similar nutrition profile to chia (with slightly less fibre, omega-3s and minerals per serving) but flaxseed has the added benefit of containing lignans - plant compounds believed to be protective of breast health - which chia does not. Chia is more expensive than flaxseed but due to the highly concentrated nature of its nutrients on a gram per gram basis, a small amount of chia goes a long way. You can find chia seed at any health food store and many larger grocery stores.
Pure Lemon Extract: Pure lemon extract is a great way to intensify lemon flavor in desserts - it is simply lemon concentrate that does not contain any added sugars. I find the juice and zest from the lemon combined with the honey/maple syrup just the right combination for my taste but, if you want a slightly more pronounced lemon flavor, this is a great option.
Pudding Texture & Appearance: The longer you allow the chia to sit in the pudding mixture, the more moisture it will absorb, the larger and more visible the chia seed granules and the more set/thick the pudding will become. A 20-30 minute sit should give you some nice gelling but more of a milky texture (a bit reminiscent of tapioca pudding). A two hour or more sit (you can leave it over night to enjoy the next morning/day) will deliver a thicker texture while bringing more visibly large chia seed to the surface, so you can decide on the texture and appearance you prefer.
Make-Ahead Option: You can make the chia pudding the evening before, store it covered in the fridge and enjoy it the next day.

Cheers to all the great Dads, role models and mentors in our lives, past and present. You make a huge difference.

Homemade Tzatziki with California Greens

June 11, 2014 By kelly / inspired edibles 13 Comments

I’ve had a continuous supply of homemade tzatziki going in the fridge now for the past month or so. Every batch I make seems to disappear faster than the one before, so ongoing production has become necessary (I can’t prove it but I suspect that the cucumber vendors at the market have started price fixing on me).

Exquisite in its simplicity, tzatziki is a seasoned Greek sauce made from yogurt, cucumber, garlic and lemon. (A heavenly marriage if ever there was). Light and creamy, tangy and garlicky, satisfying and delicious, homemade tzatziki is truly a summer favorite.

This delightful sauce is served cold and often in the company of grilled meats such as the classic souvlaki but there’s no need to stop there. You can enjoy tzatziki on virtually anything. Pair it with fish, eggs, a variety of salads, as a base in sandwiches and wraps or simply indulge by the tablespoonful! The creamy nature of this yogurt-cucumber dip is also perfect for dunking fresh chopped vegetables or delicious pita wedges.

On a hot California day, some homemade tzatziki on flatbread with plump sprouts, a generous handful of greens and silky avocado is all I need for lunch.

Homemade Tzatziki with California Greens

Prep time

15 mins

Total time

15 mins

Serves: About 3 cups

Ingredients

For the Tzatziki Dip
1 English cucumber (or 2 ish smaller garden variety cucumbers), peeled and finely diced, seeded or not (see Notes)
2 cups plain Greek yogurt
3-5 cloves of garlic, smashed, salted and finely chopped
4 Tbsp fresh lemon juice
1 Tbsp lemon zest
2 tsp coarse ground dijon mustard (the wet kind)
1 tsp honey
2 Tbsp fresh chopped dill or parsley
1 Tbsp fresh chopped mint
Good pinch sea salt and coarse black pepper to taste
For the Flatbread & Toppings
1 cup sprouts of choice, I used clover
½ cup microgreens or any greens!
1 avocado, diced
8 flatbreads of choice, I used Open Nature sesame flatbread

Instructions

In a roomy bowl, mix together yogurt, cucumber, garlic, lemon, mustard and honey, whisking/ mixing with a spoon to combine (do not be tempted to use a blender, it will ruin the tzatziki - you want a nice chunky consistency without excess water).
Add herbs as well as salt and pepper to taste, sample and adjust seasonings as desired.
Spoon a couple tablespoons of tzatziki onto crackers (or surface of choice) and top with fresh sprouts, greens and avocado. You can also enjoy on virtually anything that comes off the grill!
Store any remaining tzatziki in a sealed container in the fridge. It will keep well for up to 5 days ish.

Notes

To seed or not to seed: Most tzatziki recipes will advise removing seeds which I used to do however, I have made this recipe so many times and have found that the seeds work just fine - just finely chop the cuc/s and don't be tempted to use a blender to mix (hand mix only to retain chunky consistency that is not too watery).
Seasonings: The seasonings for tzatziki vary quite a bit. The most common ones you'll come across are fresh dill, parsley and mint. Sometimes a dash of oregano powder is added. I have also subed herbes de provence (dry) on occasion. You can play around with these herbs to determine what you like best.
Why Greek Yogurt?: I favour Greek yogurt for its exceptional protein content (and gorgeous texture). All yogurts, regardless of milk fat content, begin the same way - by adding bacterial cultures to milk. Greek yogurt begins this way but it soon departs from other yogurt brands in that the milk is strained to remove the liquid whey. According to manufacturers, this process of straining means that as many as four pounds of milk are required to produce one pound of Greek yogurt. The resulting product is a far more concentrated source of protein (from casein) and a thick and creamy texture characteristic of Greek yogurt (regardless of fat content - even zero fat Greek yogurt has a gorgeous creamy-like texture reminiscent of sour cream). You will pay more for Greek yogurt but I think you will find that you get what you pay for.
Micro greens: I marvel at the array of fresh and beautiful greens that surround us here in the Golden State. Local micro greens that are said to have originated here. Smaller than baby greens (they are really tiny and delicate yet perfect in their formation) micro greens provide a spectrum of leaf flavors, from sweet to spicy and peppery. They are also known for their diverse colors and textures adding not only flavor but visual beauty to sandwiches, salads and recipes generally. You'll occasionally find them in grocery stores when seasonal and usually at markets.

Blueberry-Apple Skillet Cake (Clafoutis)

May 28, 2014 By kelly / inspired edibles 18 Comments

Lately, my boys have been on a cinnamon raisin bread roll. They come home from school, drop their bags and head straight to the kitchen – something they do fairly often. (The kitchen part I mean. Have you heard the rumor about teenage boys eating all the time? It’s true).

Anyhow, every time the boys pop a couple of pieces of cinnamon raisin bread into the toaster, my husband asks if there’s apple pie in the oven (always hopeful).

The irony is that I used to make pies with some frequency when my eldest was a newborn. It was before the internet age and all the great online resources that currently exist for new moms. So, I’d watch reruns of Martha Stewart and bake lattice pies while my son napped in the afternoon. I found it so relaxing, therapeutic even.

But alas, life changes, schedules shift and dough isn’t rolled, layered and crimped as often.

And that’s why this little skillet number is such a dream. 10 minutes is all you will need to prepare this tasty dessert and experience that hypnotic apple cinnamon aroma throughout your kitchen and straight into your heart (and you’ll actually be able to say there’s a apple dessert baking in the oven!).

The scant flour, lack of traditional leavening agents, eggs and generous fruit filling make this rustic dessert more like a variation on clafoutis, or pancake, than a traditional cake. There is a certain density that concentrates the flavors and what you lose in height (puffiness) you gain in generosity of taste. The focus is on the delicate sweet flavors of the fruit rather than the flour that would normally be experienced with traditional cake.

So there you have it. A warm, skillet-baked dessert that falls somewhere into that nebulous space between a cake, a pancake and a clafoutis. But most definitely not, a lattice pie.

Got that?

Blueberry-Apple Skillet Cake

Blueberry-Apple Skillet Cake (Clafoutis)

3 Tbsp (45 mL) coconut oil or butter
1 large apple, peeled and sliced into pieces
1/4 cup (60 mL) palm sugar (or sugar of choice)
1/2 tsp (2.5 mL) cinnamon
pinch of salt
1/2 cup (125 mL) light spelt flour (or flour of choice)
1/2 cup (125 mL) milk of choice
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (125 mL) fresh blueberries
sprinkle of confectioner’s sugar for topping if desired

Serves 8 (Nutrition Information based on 1 serving)

Nutrition & Cooking Notes:

I used a 10-in skillet and I think that’s the outer limit sizewise. Anything larger and you will end up with an overly thin dessert. If you only have larger skillets, I recommend using 3/4 cup milk and 3/4 cup flour.
If you want to use a gluten-free grain (such as buckwheat, teff, millet, amaranth, quinoa) or a naturally gluten-free flour (such as coconut, chickpea or almond), I recommend adding a pinch (1/2 tsp) of baking soda to the mix to assist with leavening. If you add more than a 1/2 tsp, you will likely get more of a cake consistency but depending on your preference (whether you prefer the pancake/clafoutis style or a puffier cake style) this may not be a bad thing.
If you want to experiment with a more traditional cake-style rise for this dessert, increase the flour to 1 cup and add 1 tsp baking powder. I did try it and it worked like a charm although I preferred the taste (and the look) of the original recipe better.

Directions:

Heat oven to 425 F.

Warm a 10-in (ideally) ovenproof skillet over low-medium heat and add butter or coconut oil to melt. Tilt the skillet (or use spatula) to coat entire surface of skillet.
Add apple pieces to skillet and sprinkle with cinnamon. Stir to combine.
Allow apple pieces to begin softening, tossing them for a minute or so ~ be sure to soak in the delicious aroma ;-)
Sprinkle the apple pieces with sugar, stirring again to combine and remove skillet from heat.
Meanwhile, in a separate medium sized bowl, whisk together: milk, eggs and vanilla.
Add flour and salt to the wet mixture, whisking to combine.
Pour batter over skillet apple mixture.
Sprinkle the top of the batter with blueberries.
Place skillet in oven and bake for 12-15 minutes or until the cake is golden around the edges and starts to lift.
Carefully remove skillet from oven and allow the dessert to cool for a few minutes before cutting and serving.
Sprinkle with a little bit of powdered sugar if desired and serve with a dollop of fresh cream or, as is preferred by the boys in this house, vanilla ice cream.
Enjoy.

Thai Green Papaya Salad (Som Tum)

May 20, 2014 By kelly / inspired edibles 20 Comments

Our master bedroom has always been off-limits to our dog.

We established these parameters right from the get-go and in the four years that we’ve been together, she has only tested these boundaries twice. Her most recent transgression happened when we were preparing our home for sale in Ottawa. There were at least 6 workmen tirelessly combing the main floor – Stella’s floor – shuffling to and fro, painting, refinishing, repairing. A constant bustle of movement and noise.

One afternoon in the middle of the chaos, I couldn’t find our girl anywhere. I looked in all the usual places and even ran to the neighbor’s to see if she had somehow managed to escape. Not a trace. Seven minutes later (read: an eternity), I found her curled up in a little ball in the corner of our bedroom, her face tucked under her paw. She looked so small and helpless. My heart sank. I scooped her up off the floor and lay her on my tummy as I sat on the hard wood floor sobbing. Neither one of us wanted to leave.

Fast forward nine months and we have re-established the same boundaries here in CA and our four-legged lovely has respectfully kept her distance from our master bedroom. At least, that is, until Sunday, May 11th. I was sound asleep when a wet-nosed golden girl snuck into our bedroom and proceeded to give me a full face wash at 6:00 am. It was a deluge of doggie kisses! And although I’ve always been one to prize my sleep-in days when I can snag them, I could not have been any happier to receive this very genuine and most unexpected wake-up call.

The boys dismiss the whole thing as coincidence. But I say, there’s no such thing. My girl was coming in to wish me a happy mother’s day, and that’s that.

~~~~~~~~~~~~~~

The second gift I received on mother’s day was a fabulously functional shredding tool — the Kuhn Rikon Julienne Peeler to be exact (thank you boys!) that allowed me to make short work of this Thai Green Papaya Salad.

Salty, Sweet, Sour and Spicy, you will fall in love with this refreshing and delicious summer gem and quickly understand why it is consistently ranked among Thailand’s most popular dishes. I’m talkin’ lip smacking, pucker-inducing, good.

I describe this salad as Thai inspired because in traditional Thai cooking, measuring devices are not used and nor are handy-dandy shredding tools that make the job easier. ‘Tum’ literally translates into “pound” and most/or all of the ingredients in this salad are traditionally pounded in a giant sized mortar with pestle. But since most of us do not own head-sized mortars and pestles the length of our forearms, I’ve introduced some options that are more likely to accommodate what the average person has on hand.

Be sure to check out the Nutrition & Cooking Notes for nutrition information, cautions and options.

Thai Green Papaya Salad

Thai Green Papaya Salad (Som Tum)

For the Salad:

1 medium sized green papaya, peeled and shredded*
2 medium sized carrots, peeled and shredded
handful of green beans (about 12), cut into roughly 1″ pieces
handful of cherry tomatoes (about 8), cut in half or quarters
handful dried shrimp, optional (I have not used them here)
handful chopped peanuts
handful fresh cilantro

For the dressing:

Juice of two limes (about 1/4 – 1/3 cup)
2 Tbsp (30 mL) fish sauce
3 garlic cloves, minced
2 bird’s eye chili (Thai chili) or to taste, seeded and chopped*
1-2 (ish) tsp (5-10 mL) palm sugar (sub sugar of choice)

Serves 4

Nutrition & Cooking Notes:

What is Green Papaya? Green papaya is simply an unripe papaya. You can find green papaya in many local grocery stores as well as Asian markets. They look a little bit like a green football. Try to find a hard, green papaya — if the exterior peel of the papaya is yellowing, it will be too sweet and soft inside. The interior flesh should be white to pale yellow in colour depending on its stage of ripeness.
Preparing your Papaya: Green papaya must be peeled before eating. You can simply use a carrot peeler for this if you like. Once you have peeled the papaya, you want to shred the white-yellow interior just until you get to the flesh surrounding the seeds (this will sometimes be a soft pink colour) again depending on the fruit’s stage of ripeness. You can also slice the papaya in two, remove the seeds and then shred both halves if you prefer.
Health Benefits of Papaya: In addition to its nutrient content (vits, mins, antioxidants), green papaya contains a natural enzyme – papain – that assists with digestion. The enzyme levels decline as the fruit ripens.
CAUTION: Bird’s eye chili (Thai chili) is *very* hot. Though these chilis are delicious in Thai cuisine, caution is needed when preparing them. If you are using a mortar & pestle, be sure to look away while pounding the chilis in case any oils from the chili splashes up. I also use latex gloves when handling these chilis. If you prefer something with less intense heat, you can use a differnt type of chili that you are more familiar with or substitute 1 tsp (or to taste) of Spicy Thai Chili Sauce (Thai Kitchen is one brand).
Variations: Carrots are not traditionally part of the Thai Green Papaya Salad but I love them here and of course, you can use any vegetable substitution you wish. Make it your salad!

Directions:

Using a mortar & pestle (or a little spice blender), gently pound/blend the garlic and bird’s eye chili (or chili of choice) until they are well broken down. If you are using bird’s eye chili be very careful not to look down on the chili while pounding in case any oils splash up.
If you are using a mortar & pestle, add the chopped green beans and shrimp (if using) to the garlic/chili mixture and gently pound to break/bruise them slightly so that they absorb the dressing better. If you don’t have a mortar & pestle, simply skip this step and transfer the garlic/chili to a bowl and reserve the chopped beans and shrimp (if using).
To the mortar or bowl, add: lime juice, fish sauce and palm sugar, mixing well with a spoon or your pestle to combine.
Be sure to sample the dressing and make any adjustments desired (seeking a balance between sweet, salty, sour and spicy that you enjoy).
Place your shredded papaya in a large salad bowl and add carrots, tomato, and any reserved beans and shrimp (if using).
Toss in fresh chopped cilantro.
Right before you are ready to serve the salad, give the dressing a final mixing and then drizzle it over the salad ingredients, mixing well to combine. If you toss the delicate papaya shreds in dressing too early, it will be overly mushy come eating time, so you want to time this so that it happens only moments before consumption.
Plate the salad into individual serving bowls and top with an additional sprig of cilantro and some chopped peanuts.
Enjoy!

“Do you think the universe fights for souls to be together?
Some things are too strange and strong to be coincidences.”

― Emery Allen

“The probability of a certain set of circumstances coming together in a meaningful (or tragic) way is so low that it simply cannot be considered mere coincidence.”

― V.C. King

Coincidence is the divine’s way of remaining anonymous

– Einstein

everything visible is preceded by the invisible

EasyRecipe

Strawberry Balsamic Crostini with Ricotta & Fresh Basil

May 7, 2014 By kelly / inspired edibles 10 Comments

Well, 9 months later and I’ve finally decided to bite the bullet and join a ‘meetup’ group in my ‘hood.

As much as I love the plants and my doggie (who I must say has been the best darn friend a girl could ever ask for during this life transition), it’s time for this recluse to spread her wings and break new ground.

I set up my profile and bio and even supplied the requested headshot. Despite feeling a twinge of discomfort the way you would if you were signing up for a dating service, I smiled when all was said and done and feel ready for this new challenge. It’s been about ten years since I’ve actively engaged in a creative writing process of this kind — the kind where you read your work out loud into a painfully silent room and feel the vibration of your hands shaking and your voice cracking with every word. The kind where warm and supportive folks greet your tortured prose with effusive feedback to be replaced, eventually and properly, by frank critique. Awwwkward, says my eldest. Maybe so, but fun too. And he forgets that I did this for years when he was just a nibblet (although I will say, the group sure seems a lot younger than they did a decade ago! Ha, good thing writing is ageless).

~~~~~~~~~

So I have a tasty and seasonal little yummy for you today that I thought might work very well as a mother’s day appetizer during cocktail hour or on the brunch table. A very simple and colourful twist on traditional bruschetta that packs some delicious flavour.

If you like the idea but prefer to skip the bread, I’m happy to report that this spread works beautifully on sliced cucumber. Cucumber is firm enough to grasp as finger food and provides a perfect platform for the cheese and strawberry mixture. It’s also resilient enough not to soften, the way bread does, from the wet mixture. I actually loved the cucumber version.

Cheers to a wonderful weekend and to mothers of all ages and stages around the globe. Those who are still with us and those we carry in our hearts. We are all born of mothers ♡.

Strawberry Balsamic Crostini with Ricotta & Fresh Basil

Strawberry Balsamic Crostini with Ricotta & Fresh Basil

24 (or so) crostini or cucumber slices
8 or so large fresh strawberries, coarsely chopped
1/2 avocado, diced
1/2 cup ricotta cheese
3 Tbsp (45 mL) balsamic vinegar
1 Tbsp (15 mL)water
2 tsp (10 mL) maple syrup (or honey)
1 Tbsp (15 mL) fresh basil, finely chopped plus more for garnish
Sea salt and cracked black pepper

Makes about 24 crostinis/cucumber slices

Nutrition & Cooking Notes:

For the crostini, I used toasted asiago sourdough baguette slices from Boudin out of San Francisco but naturally, you can use any bread or cracker of choice here.
Keep in mind that the strawberries do carry moisture and that the bread/crackers will eventually soften under this influence. It’s best to prepare these crostinis just shortly before serving. (The sauce itself will age nicely in the fridge but not on the bread/cracker).
The longer the berries marinade in the fridge, the darker they will become. So you will lose some of the vibrant red colour but you will gain exquisite flavour ;-).
Sliced cucumber is more resilient than bread (will stay firmer longer) however it too will do best prepared shortly before show-time.
I have provided the nutrition facts for both the bread/crostini version and the cucumber version.

Directions:

In a medium sized bowl, combine: balsamic, water, maple syrup (or honey) and chopped basil.
Add the strawberries to the balsamic mixture, stirring to combine and then store in the fridge for a minimum of 30 minutes and up to 4 hours. The longer the strawberries marinade, the darker they will become so you will lose some of the vibrant color but you will gain some wonderful taste ;-).
When you are ready to serve the berries, spread 1 or 2 tsp of ricotta cheese onto each crostini or slice of cucumber. Top the cheese with a touch of sea salt and black pepper.
Using a slotted spoon or simply draining most of the balsamic juice with a small spoon, scoop a heaping tsp or two of the strawberry balsamic mixture onto the crostini or cucumber.
Add a few pieces of chopped avocado along side the strawberries and garnish with more basil, as desired. As simple and glorious as that!
I have two nutrition panels today representing the crostini and cucumber version. Can you guess which is which? :o)

ღ༺✿ ✿༻ღ

Hundreds of dewdrops to greet the dawn,

Hundreds of bees in the purple clover,

Hundreds of butterflies on the lawn,

But only one mother the wide world over.

~ George Cooper

Succulent Coconut Curry Shrimp with Spring Peas

May 1, 2014 By kelly / inspired edibles 18 Comments

I must have checked the search function on my blog five times trying to locate this recipe… Is it possible I haven’t posted my coconut curry shrimp yet?

And you thought the Sharks were full of surprises.

Funny how some of your most well-loved and frequently made recipes can slip under the radar and not make it onto the blog. Well we’re going to fix that right now!

If you like curry, you will fall in love the taste, simplicity and versatility of this dish. It’s quick enough to deliver on a weeknight but elegant enough to reserve for guests. You can serve it with any assortment of vegetables you wish.

Aromatic and bold-flavoured, this recipe creates a light but creamy delicious sauce that is ideal served over a cereal grain (or pseudocereal) to sop up the delicious juices (basmati is our favorite for this particular dish but you can choose anything that suits your taste and dietary requirements).

I think the next curry I’ll make will be with chicken and potatoes, Geng Gari Gai style, which just happens to be our youngest’s absolute favorite Indian dish. He doesn’t even bother looking at the menu anymore; he just asks for it by name (along with a fresh mango lassi) ♡.

Coconut Curry Shrimp with Spring Peas

Coconut Curry Shrimp with Spring Peas

1 pound frozen large sized shrimp (about 450 grams), thawed and shelled
1 large yellow onion, diced
1 red bell pepper, sliced thin
2 cups peas, thawed if using frozen (simply run under tepid water)
1 cup (250 mL) coconut milk (low fat if you wish)
2-3 tsp (15 mL) curry powder
1 tsp (5 mL) chili garlic sauce, optional (it will increase the heat of the dish)
1 tsp (5 mL) coconut palm sugar (sub brown sugar)
sea salt & pepper to taste

Serves 4

Approximate prep time: 20 minutes
Approximate cooking time: 10 minutes

Nutrition & Cooking Notes

This recipe is really about the curry so it is well worth using a fresh, quality curry powder. If your curry has been hanging out in the pantry for a while (as they sometimes do) consider splurging on some fresh stuff.
You can defrost your shrimp overnight in the fridge or place them in a colander in the sink and submerge with tepid water (usually takes about an hour to thaw with this method depending on how frozen the shrimp is).
The chili garlic sauce will add to the heat of the dish and, as all things, is entirely optional and a matter of personal preference.
Any combination of vegetables will work here, so experiment with your favorites and take advantage of what’s in season. I have not made this particular recipe with other proteins, but I suspect it would work just fine (plant or animal).

Directions:

In a large skillet or wok, sauté onion in a little bit of olive oil on low-medium heat until translucent. Sprinkle onion with 1 tsp (or more) of curry powder and toss to combine.
Add peas to onion mixture and gently stir to combine taking care not to mash the peas.
Remove onion and pea mixture from heat and transfer to another dish/bowl and reserve.
Add bell pepper to the empty skillet and sauté for 30 seconds. Add bell pepper to the reserved dish.
Add some coconut oil (or butter) to the skillet and warm to medium-high heat. Add shrimp and sauté for about 1 minute until opaque. (The shrimp should be barely cooked). Sprinkle another tsp of curry over the shrimp and toss to combine. Return onion, peas and bell pepper to skillet with shrimp and add coconut milk, mixing to combine.
Add coconut sugar and salt and pepper to taste as well as additional curry as desired.
Bring mixture to a gentle boil before serving over rice or veggies. Be sure to scoop up some extra sauce to pour over top of each serving. Enjoy.

All Natural Mixed Berry Chia Jam

April 24, 2014 By kelly / inspired edibles 15 Comments

If you want to delight your guests and loved ones with a beautiful, delicious and succulent seasonal jam, have I got the thing for you!

Even better? This version is brimming with nutrients and will only take you about 10 minutes to whip up (yup, that’s right, 10 minutes!). Oh and don’t worry, I won’t tell a soul… your domestic goddess status is safe with me.

I’ve always relished the idea of jam but rarely eat it because most commercial brands and home preserved varieties are more about the added sugar than the fruit. It’s a real shame too because fruit contains so much natural goodness (and plenty of sweetness), it doesn’t actually require much messing.

But how to create a jam without the pectin and the heavy sugar load needed to activate it?

That’s what I love about this recipe. It allows the taste and the star quality of the fruit to shine through without bogging it down with additives/preservatives. Chia seed is a natural gelling agent and a perfect fit for this raw, natural variety of homespun jam. Chia also brings with it an array of nutrients to complement the fruit, which you can read more about in the Nutrition & Cooking Notes.

The other fun thing about this recipe is that you can choose (and vary) the fruit according to its seasonal availability to create a different taste experience each time. Chia works particularly well with berries because the tiny seeds mimic those natively found in the fruit but you could certainly experiment with other pulsed fruit (or ideally a combination of berry and other fruit) and see how the resulting texture appeals. With something this easy, it’s not much of a stretch to imagine creating a new variety every week. And now that the warmer months are finally upon us [yay] it’s nice to support local growers and benefit from fruit at its peak of freshness and nutrient quality whenever possible.

By the way, I also think these little jam jars would make a gorgeous hostess or mother’s day gift!

No?

All Natural Mixed Berry Chia Jam

All Natural Mixed Berry Chia Jam

8 – 12 (about 150 grams) plump, juicy and happy fresh strawberries
1/2 cup (80 grams) dazzling fresh blueberries
1 Tbsp (15 mL) orange juice
1 Tbsp (15 mL) orange zest, optional
1 Tbsp (15 mL) pure maple syrup
1 tsp (5 mL) vanilla extract
2 Tbsp (30 mL) chia seed

Makes about 1 cup of mixed berry chia jam (6 servings)

Nutrition & Cooking Notes:

Chia Seed: Chia seeds offer plant-based omega-3 fatty acids, fibre, antioxidants and an impressive array of minerals. Unlike flaxseed, chia does not have to be ground to be bioavailable (ie: to be absorbed and usable by the body). Flaxseed has a similar nutrition profile to chia (with slightly less fibre, omega-3s and minerals per serving) but flaxseed has the added benefit of containing lignans – plant compounds believed to be protective of breast health – which chia does not. Chia is more expensive than flaxseed but due to the highly concentrated nature of its nutrients on a gram per gram basis, a small amount of chia goes a long way. You can find chia seed at any health food store and many larger grocery stores.
Fresh & Frozen Fruit: Chia works particularly well with berries in this recipe because the tiny chia seeds mimic those found natively in the fruit but you can certainly experiment with different pulsed fruit (maybe a combination of berry and other fruit such as apple, peach, plum or apricot for example) and see how you like the resulting texture. Frozen berries will work here but you may need to thaw them first and allow some of the moisture to drain. You can also increase the amount of chia seed to enhance gelling effect if there is a higher moisture content from the frozen fruit. Again, some experimentation may be required.
Citrus, Spice & Fresh Herbs: You can play around with different varieties of citrus including lemon, lime and orange and add other flavorings such as cinnamon, clove, cardamom, anise and ginger. Fresh herbs such as basil, thyme and mint can also add a zing factor.
Not a Preserve: It’s important to note that the featured recipe is a raw, fresh food jam that does not contain any additives or preservatives. This particular jam is not suitable for canning or long term storage. It should be kept in a container in the fridge and enjoyed within one week.

Directions:

Combine: strawberries, blueberries, orange zest, orange juice, honey and vanilla extract in a blender or food processor. Pulse briefly until desired consistency is achieved. For a chunky jam with pieces of fruit still visible, you will only need two or three pulses. This will also allow the blueberry to appear distinct from the strawberry which is quite beautiful. If you prefer a more uniform colour and a smoother texture, continue pulsing until desired consistency is achieved.
Transfer fruit mixture to a suitably sized bowl and add chia seed, mixing with a wooden spoon to combine. Your fruit mixture will gel relatively quickly but I like to leave the mixture in the fridge for about 2 hours before serving for an ideal jam consistency. You can store the jam in a glass mason jar in the fridge or any covered container to be consumed within one week.
Keep in mind that this is a raw, fresh food jam that does not contain any additives or preservatives. This particular jam is not suitable for canning or long term storage. It should be kept in a container in the fridge and enjoyed within one week. With a recipe this simple, you can make a new variation every week and take advantage of seasonal fruit and herbs from your garden throughout the summer!

my favourite way to enjoy this jam is on my morning oatmeal ♡

Homemade Gummy Bunnies!

April 15, 2014 By kelly / inspired edibles 22 Comments

We’re just getting back from a little road trip down the coast (LA) and into the southeastern interior of California (Mojave/Colorado deserts), Arizona (Flagstaff, Grand Canyon) and Nevada (Vegas).

We drove over 2 thousand miles in 4 days but it was worth every neck cramp, backseat brawl, and early morning rise. There was a jacuzzi at dawn in a pine forest (complete with a visit from a wild rabbit), roadside frisbee under dark desert skies and some rather colorful scenery on the Strip to keep us all amused. There was also an amazing night of eats and entertainment to kick it all off here.

So while I gather and organize the photos from our trip and we settle back into school, work and life, I’m sharing a simple and festive recipe for homemade gummy candy with you today!

If you like gummies (or know someone who does), this is a really fun idea — you can use any mold you like and with all the online shopping options that exist these days (read Amazon), it’s easier than ever to find just about any shape, size or theme you’re looking for (and quick delivery too ;-), so have fun exploring.

I strongly recommend that you seek out silicone molds wherever possible because they make the task of unmolding – which turns out to be not such a small task at all – much (much) easier. You can certainly make this recipe using a traditional chocolate/candy mold (plastic) as I have done here but you might find yourself pulling out your hair and a toenail in the process. I have included tips in the Nutrition & Cooking Notes below to guide you through the later, just in case.

This recipe uses only four basic ingredients with a base of natural fruit and vegetable juice. I went with a company headquartered around the corner from us here in Half Moon Bay but you can work with any quality juice of preference. The resulting gummy candy is slightly softer than the commercially processed candy but I think we can agree that’s not a bad thing. My teenage boys had no trouble gobbling these love bunnies up. Hope you and yours enjoy them too!

Homemade Gummy Bunnies

Homemade Gummy Bunnies!

Per Batch (use a different colour/type of juice for each batch):

1/2 cup all natural fruit or vegetable juice
4 Tbsp fresh lime or lemon juice
1 Tbsp honey or pure maple syrup
2 Tbsp unflavored gelatin powder dissolved into 4 Tbsp boiling water, (consider agar-agar for a plant-based gelling agent)

Each batch makes approximately 50 mini bunnies (using a 1-1/8″- 1-3/8″ by 1/4″ mold)

Nutrition & Cooking Notes:

As mentioned above, silicone molds are preferred for unmolding however if you cannot find one you may wish to gently spray the interior of a candy/chocolate (plastic) mold with a touch of olive oil before pouring the gummy mixture. This will help enormously with unmolding. A little dab will do and you can work the oil into all the nooks and cavities of your mold with your index finger. The oil taste dissipates quickly once the candy is unmolded. The trick is to allow the gummies to get nice and cold/hard in the fridge before trying to release them (doing otherwise is an exercise in complete frustration that may lead to inadvertent utterances ;-).
Choose an assortment of fruit and/or vegetable juices as desired for your base. Some natural juices have extraordinary colours, so you can really have fun with it. I used mango, carrot, strawberry and blueberry. Adding the lime/lemon can change the colour of the juice (tends to make it lighter) but that too can create a beautiful effect. We found the carrot juice really dazzling.
If you like your gummies on the sour side, and who can blame you, adding more lime or lemon juice is the trick. The current recipe offers a little kick but if you prefer predominantly sour, you can increase the citrus content relative to the juice base (try a half cup lime or lemon and a quarter cup frut/veg juice) for a more pronounced pucker effect ;-).

Directions:

Be sure to have your molds ready as the gelatin will set fairly quickly once added to the juice mixture. If you are using a plastic mold, you may wish to gently spray the interior with olive oil to assist with unmolding – just a little dab will do and you can work it into all the nooks and cavities of your mold.
In a small bowl, dissolve 2 Tbsp of gelatin powder into 4 Tbsp of boiling water – whisk the gelatin until it is fully dissolved into the water. Set gelatin slurry aside to hydrate (or ‘bloom’).
Meanwhile, place fruit or vegetable juice of choice in a bowl and whisk in lime (or lemon juice) and honey (or maple syrup).
Give the gelatin slurry a final whisk before adding it to the juice mixture, whisking to fully integrate.
Working quickly but carefully, transfer the mixture into a pouring device (I used a large measuring cup with a pouring snout) and begin pouring the gummy mixture into the molds just until almost full.
If the mixture solidifies before you have finished pouring it into the molds, you can reheat the remaining mixture in a pot on the stove top for a moment and continue pouring.
Allow the mold/s to sit for a moment before carefully transferring to the fridge and allowing the gummies to solidify fully before unmolding (the gummies should no longer be sticky when you touch the backs). If you are pressed for time, you can cool the molds in the freezer but be careful not to burn the little guys.
We find the gummies store best in an airtight container in the fridge.
The nutrition facts below are based on a generic all natural mixture of fruit juice (not a particular brand).

Garlicky Bean Dip with Chipotle Spiked Tortilla Chips

April 3, 2014 By kelly / inspired edibles 17 Comments

We had our first serious rainfall this week. And that’s a good thing.

Up until now, we have had the occasional sprinkling of rain but it never seems to last for more than a few minutes and doesn’t really amount to anything. Even in the heart of so-called rainy season, I can count on one hand the number of times the sky has opened up. It makes me wonder how California manages to thrive environmentally and agriculturally in the clutches of this largely desert climate.

The drought conditions have been so severe this year that it was threatening to work it’s way into the state’s water drinking supply. Some experts were warning that we were on track for the most severe drought in over 500 years.

So when it rained this week — and it rained hard — it was both a relief and a blessing.

It was also a perfect excuse to hang out in my puffy slippers (a thing of rare beauty I tell you) and cook up a batch of these warming chipotle chips with chunky bean dip!

Bean purée is one of the most well-loved ingredients in my kitchen. We enjoy it not only as a dip with veggies and crackers but also as a spread in sandwiches and quesadillas that make a regular appearance in the boys school lunches. Versatile, nutritive and delicious, you can use any bean you like in this recipe and play around with herbs and spices to achieve the flavours that work best for you and your family. One serving of this bean & tortilla snack delivers over 10 grams of protein, 7.5 grams of fibre and barely a trace of sugar. Healthy snacking at its best.

I do recommend cooking your own beans which I recognize is more time-consuming however most pre-cooked beans continue to be sold in tin cans that are lined with BPA, a known toxin. (See my Nutrition and Cooking Notes for more information).

I tend to cook beans while I’m doing the dishes, preparing lunches, or cooking a different meal. That way, my time is well spent and I don’t feel like I’m standing there for 45 minutes watching paint dry. Cooked beans store beautifully in a covered container in the fridge.

Enjoy and Cheers to Mother Nature.

GARLICKY BEAN DIP WITH CHIPOTLE SPIKED TORTILLA CHIPS

Garlicky Bean Dip with Chipotle Spiked Tortilla Chips

For the Bean Dip (will create 5 cups cooked beans or 4 cups bean purée)

2 cups (500 mL) dry beans of choice (I used kidney beans however any bean will work)
4-6 garlic cloves, coarsely chopped
1/2 cup (125 mL) (or so) water
juice of one lemon
2 Tbsp (30 mL) olive oil
pinch sea salt & coarse pepper
optional, handful cilantro

For the Chipotle Chips (will create approx 80 chips)

2 large soft flour tortillas (any variety of flour will work), cut into 1+1/2″ sized pieces or so
1 Tbsp (15 mL) olive oil, drizzled or sprayed*
2 tsp (10 mL) chipotle chili powder
1/2 tsp (2.5 mL) smoked paprika
1/2 tsp (2.5 mL) garlic salt (with parsley) or simply sea salt

Serves 8

Nutrition & Cooking Notes:

Bean Type: You can use any bean or lentil of choice here — chickpea, black beans, cannellini bean, black-eyed peas, lima beans, pinto beans, etc. — and incorporate different herbs and spices to enhance flavour.
Why Cook your Own Beans: Canned beans are always an option however, in addition to having a superior taste and texture, I favor dried beans because of ongoing health concerns surrounding Bisphenol A (BPA). BPA is a known toxin that continues to be used in the lining of many food and beverage cans – including canned beans. Studies have shown that this industrial plastic is absorbed by canned foods and, when ingested by consumers, can give rise to significant spikes in urinary levels of BPA.
Canada was the first country in the world to declare BPA a toxic substance after reviewing a substantial body of evidence that linked BPA, and its estrogen mimicking effects, to a variety of troubling diseases and disorders including prostate disease, breast cancer, fertility problems and neurological issues, including fetal and infant brain development.

Health Canada has banned the industrial chemical from plastic baby bottles (as has the European union), but has not extended this ban to include food and beverage cans, which critics continue to argue is necessary to ensure public safety. Until more studies are conducted, I continue to take a cautionary approach by reducing our exposure to BPAs as much as possible.

Health Benefits of the Lowly Bean: Often neglected, beans deliver potent health benefits including assisting with blood sugar regulation, lowering cholesterol and blood pressure and guarding against cardiac incidents. They are an excellent source of quality carbohydrate, fibre and protein as well as delivering numerous vitamins and minerals (notably folate, magnesium and iron).
Soaking Beans prior to Cooking: it is generally recommended to soak dry beans before cooking them to rehydrate prior to cooking. This not only facilitates the cooking process it may also ease the common digestive distress associated with eating beans. You can simply soak your beans overnight in a pot of covered water to achieve this. In the morning, simply drain the water and rinse. You can also use a quick soaking method which is to boil the beans in water for 2 minutes, remove from heat, cover and let stand for an hour. Drain and rinse. (For 2 cups of beans, soak in 6-8 cups water for either method).
Olive Oil Spray: I like using olive oil spray for the tortilla chips because it covers a broader surface with a lighter coating of oil than can be generally achieved by drizzling the oil.
Nutrition Facts: The Nutrition Facts panel below is based on a serving of both the bean dip & the tortilla chips.

Directions:

Heat oven to 375 F.

Cook pre-soaked beans according to package directions (usually 3 or 4 cups of water per 1 cup of beans). NB: 2 cups of dry beans will create 5 cups of cooked beans or 4 cups of bean purée. You will likely have bean purée leftover from this recipe for future use. Soaking beans prior to cooking is recommended to rehydrate the bean and facilitate the cooking process.
Cut the flour tortillas into roughly 1 + 1/2″ pieces using any shape you desire (triangles or rough squares as I have done here work well).
Place the tortilla pieces (there should be about 80 of them) in a large bowl. Spray (or drizzle) olive oil over the tortilla pieces and, using your hands, work the oil into the surface areas as thoroughly as possible.
Sprinkle the oiled tortilla pieces with chipotle, paprika and salt again working the spices into the surface area of the tortillas.
Line a baking sheet with parchment paper and spread the tortillas out such that they are not touching each other (use a second baking sheet if necessary).
Place the tray in the oven and bake the chips for 5-8 minutes (ideally shaking the pan once if you think of it) just until the chips are crispy and fragrant without being over-done. Cooking time will vary depending on oven temp.
Meanwhile, strain cooked beans in a colander and rinse thoroughly. Placed cooked and strained beans in a blender or food processor and add garlic, half the water, lemon, olive oil and seasonings.
Blend the beans to desired consistency, adding more water as necessary. Sample and adjust seasonings as desired. I like a chunkier bean dip with pieces of bean and garlic poking through so I don’t fully blend to a purée. If you like a smooth and creamy bean consistency, simply blend to desired uniformity.
Nutrition Facts below include both bean dip & tortilla chips.