Attempting Productivity
Starting tomorrow, I will be at school every day this week. We have a knife skills practice tomorrow, knife skills and cook tech tests on Wednesday, Friday Night Dinner prep on Thursday, the actual Friday Night Dinner on Friday (obviously), and Shellfish Day on Saturday. Wow. It's a good thing I like school!
So, in honor of this day off from culinary school, I am getting things done around the apartment. After a couple hours in the gym, some much-needed laundry, and a couple of job applications, I was able to make a delicious, simple, and healthy dip for lunch. The recipe is below.
White Bean Dip: Serves 4
1 can Cannellini beans, drained and rinsed
1/2 cup nonfat plain Greek yogurt (if you would like the consistency of the dip to be more like hummus, only use about 1/4 cup)
1 clove garlic, minced or crushed (I know that some people don't like raw garlic in dips, so feel free to blanch the clove or sweat the garlic first. You could also substitute 2 cloves roasted garlic.)
6 leaves fresh basil, torn
juice of 1/2 lemon
salt and pepper to taste
2 Tbsp sundried tomato pesto, if desired
Bread, crackers, or vegetables for dipping
In a food processor, combine all ingredients except pesto and process until smooth. Serve topped with sundried tomato pesto, if desired, with a variety of dippers. Alternatively, the pesto can be mixed into the dip.
Now, off to practice cooking beans and grains for the test on Wednesday. May there be no explosions, over-cooking, or too much water evaporation.
So, in honor of this day off from culinary school, I am getting things done around the apartment. After a couple hours in the gym, some much-needed laundry, and a couple of job applications, I was able to make a delicious, simple, and healthy dip for lunch. The recipe is below.
White Bean Dip: Serves 41 can Cannellini beans, drained and rinsed
1/2 cup nonfat plain Greek yogurt (if you would like the consistency of the dip to be more like hummus, only use about 1/4 cup)
1 clove garlic, minced or crushed (I know that some people don't like raw garlic in dips, so feel free to blanch the clove or sweat the garlic first. You could also substitute 2 cloves roasted garlic.)
6 leaves fresh basil, torn
juice of 1/2 lemon
salt and pepper to taste
2 Tbsp sundried tomato pesto, if desired
Bread, crackers, or vegetables for dipping
In a food processor, combine all ingredients except pesto and process until smooth. Serve topped with sundried tomato pesto, if desired, with a variety of dippers. Alternatively, the pesto can be mixed into the dip.
Now, off to practice cooking beans and grains for the test on Wednesday. May there be no explosions, over-cooking, or too much water evaporation.
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