Recipe #32 - White Bean Dip with Pita Chips

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This was another recipe recommended to me by my friend Monica. It was one of the many amazing recipes made for Lynsey's surprise birthday party back in February. I've always wanted to try making a humus and this one was so tasty.

Preheat the oven to 400 degrees F. Cute each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/4 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.

Side note: The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.

There was a couple things I did differently. I added an extra clove of garlic and a tablespoon more lemon juice. As I was blending the puree, I was tasting it and felt that it didn't need as much oil. So I changed the 1/3 cup to 1/4 cup oil.

I actually had fun making this recipe! I am a huge humus fan and was excited to taste the end result. This one did not disappoint! And surprisingly easy to make. I'd definitely make this one again.

Rating: 10
Time: 30 mins
Serves: 6
Ingredients:
4 pita breads, split horizontally in half
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste
1 1/4 teaspoons freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves
3 tablespoons fresh lemon juice (from about 1 lemon)
2 garlic cloves

Recipe #5 - Taco Chili

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I originally planned to make Taco Soup, but every recipe I found seemed to be missing something. I looked from Rachel Ray to Paula Dean and even just Googled "Taco Soup". So I decided last minute to make huge changes to the recipe.

I started out browning the Angus ground beef with the two onions over medium heat in a stockpot (apparently those are the tall ones). Since my parents still haven't replaced the automatic can opener, I made dad earn his dinner by opening up ALL the cans for me by hand. Lol. He didn't seem to mind.

Drained excess fat. Then added both types of kidney beans, Mexican tomatoes, niblet corn (frozen then thawed), tomatoes, green chiles, black olives, green olives, Rotel, taco seasoning, and ranch dressing seasoning, to the stockpot.

Simmer over low heat for at least an hour.  Then top with sour cream, cheese and Fritos.

I really didn't think it looked like soup at all. It looked more like chili. So instead of calling this "Taco Soup" I've rightfully renamed it "Taco Chili". I'm happy with the way it turned out. I'm not a huge soup fan to begin. I'd much prefer a thicker chili type dish than a soupy one. I think it's the broth. I don't think I'm a broth person if that makes any sense. Lol.

How I made mine.

How Dad made his.... oh dad...

Time: 1 hour, 15 mins
Rating: 8.5 (I'd def make this one again)
Serves: 6
Ingredients:
2 pounds ground beef
2 chopped onion
1 (15 1/2 ounces) cans Dark Red Kidney Beans, drained
2 (15 1/2 ounces) cans Light Red Kidney Beans, drained
2 (15 1/2 ounces each) cans Mexican Tomatoes
1 (15 1/2 ounces) can or frozen Niblet Corn, drained
1 (14 1/2 ounces) can diced Tomatoes
2 (4 ounces each) cans diced Green Chilies
1 small can Black Olives, drained
1/2 cup Green Olives, sliced
2 cans Rotel - original 1 package Taco Seasoning Mix
1 package Ranch Salad Dressing Mix Sour Cream
Grated Cheese
Chopped Onions
Fritos (corn chips)