I was first introduced to the concept of spoon bread when we took a family vacation to Williamsburg, Virginia. We ate atChristiana Campbell’s Tavern which is known for its delicious spoon bread. Spoon bread is a type of corn bread that has a pudding-like consistency. As the name depicts, spoon bread is typically eaten with a spoon. Traditionally, spoon bread is served with butter and contains no sugar. Over the years, makers of this dish have imparted their own variations to the recipe and so ingredients running the gamut from bacon to fresh fruit have found their way into its creation. When I returned home from our trip, I decided to attempt to put my own signature on this dish. I chose to make it a bit on the sweet side and added sugar. Here is the recipe for my version this southern favorite… read more.
Need an easy, healthy appetizer to make for a special occasion? Try these mini quiche using premade pastry shells. The fat content of this hors d’oeuvres is reduced compared to its traditional counterpart by using egg whites, fat-free evaporated milk, and reduced-fat feta cheese. To help you find the ingredients that fit best with your nutritional and health needs, use your “Shop to Lose“, “Eat This?”, and “Eat What?” apps for the iPhone. Click here for the recipe.
This dip tastes great with veggies and whole-grain pita bread and chips.
Welcome to Sweet and Savory Saturday! Today’s featured recipe is White Bean Dip. I got the original recipe in 2002 from VeryBestBaby.com. At that time, I had 3 children ages 3 years and younger and needed a simple recipe to follow for a family get-together. I have made some changes over the years by adding pimento and another can of beans. This bean dip has fiber, soy protein, healthy fats, and antioxidants. It tastes great served with whole-grain breads and chips and veggies.
White Bean Dip
2 (15 ounce) cans white beans, drained and rinsed
1 (12.3 ounce) container firm tofu (drained if packaged in water)
1 (12 ounce) jar roasted red peppers, drained
1 (4 ounce) jar sliced pimentos, reserve 1 TBS for garnish
2 TBS lime juice
1 TBS olive oil
3 small garlic cloves, peeled
1 tsp ground cumin
1/2 cup chopped parsley
salt and pepper to taste (use red pepper flakes for an added kick)
In a blender add beans, roasted red peppers, pimentos, tofu, garlic, parsley, cumin, salt and pepper, olive oil, and lime juice. Blend on medium until smooth. Place in serving dish. Garnish with reserved sliced pimento.