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egan recipe collection

Tasty morsels and dips
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This low-fat dip can also be used as an hors d'oeuvre or a sandwich spread. Try dipping with baked chips or fresh cut vegetables to keep the calorie content low; serve toast or "regular" (fried) chips if calories aren't an issue. Spread onto melba toast rounds or toasted thin slices of baguette and sprinkle with fresh chopped chives for an appetizer or teatime treat. And slather onto your favourite bread, rolls, or wraps to make a tasty luncheon dish. However you serve this, you and your guests will surely enjoy it! The recipe calls for curry powder, which is available at most supermarkets in a medium "heat." If you prefer a hotter or milder taste you can adjust the amount of curry powder, or you can purchase any of a variety of types of curry powder mixtures at groceries that cater to Indian style cooking.

Curried bean dip or spread
About 8 sandwich servings

3/4 cup water
1 medium onion, finely chopped
1 medium bell pepper, any colour, diced
1 cup celery, diced
1/2 cup carrot, diced
2 large cloves garlic, minced or pressed
2-1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 Tablespoon tamari soy sauce, regular or low sodium
3 cups white beans, canned or cooked, rinsed and drained well

Place the water, onion, bell pepper, celery, carrot, and garlic into a saucepan. Bring to a boil, then lower heat and cook, stirring occasionally, for fifteen minutes. Stir in the curry powder, cumin, and soy sauce; mix well. Remove the pan from the heat and add the beans, mixing well. Place the mixture into a food processor or blender and process briefly to a chunk texture (do not purée). Chill in an airtight container or covered bowl for at least an hour before serving. This can be made a day ahead and stored in the refrigerator; if it gets too thick to serve as a dip, blend in a spoonful or two of warm water (or use a light oil, like sunflower, if calories aren't an issue).

List of recipes: Tasty morsels and dips

If you're an olive lover, you'll be crazy about this tasty recipe! I prepared and served it recently for teatime with two teas: the smoky/sweet Russian Georgian tea that I'm so fond of, and the rich Davenport Pines tea blend from Tea and Roses. Needless to say, everything was a big hit! A lot of people don't seem to use capers, but I find their tangy flavour complements many types of dishes. Find capers in long, thin glass jars in the pickle and olive section of your supermarket. This recipe is very simple to prepare and stores well; you can make it several days ahead and store in an airtight container in the refrigerator until you're ready to serve -- then just leave it out for an hour or two until it reaches room temperature. The recipe is easily doubled, tripled, or whatever amount you need. Spread on crusty Italian bread or ciabatta, or if you're really an olive lover try it on thin slices of olive bread. This isn't exactly a low-cal dish, but it's so flavourful that a little goes a long way! (Sources for Davenport Pines and Russian Georgian teas.)

Capered olive spread
About a cup

1/4 cup extra virgin olive oil
1/2 pound (about one 10-ounce can, drained) pitted black olives canned in brine
1 large garlic clove, fresh or roasted, minced or pressed
juice and grated zest (yellow part only) of one-half lemon
1/4 teaspoon freshly ground black pepper
pinch of salt, or to taste
1/4 teaspoon cayenne pepper flakes
1 Tablespoon fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
2 Tablespoons capers, drained

Place the oil, drained olives, garlic, lemon juice and zest, and black pepper into a food processor or blender and process for no more than ten seconds; the mixture should be slightly chunky. Leaving the mixture in the work bowl if possible, cover tightly with plastic wrap, and refrigerate for several hours or overnight to allow the flavours to marry. (If it's not possible to leave the mixture in the work bowl, scrape it into an airtight container, then return the mixture to the work bowl for the next step.) Add the remaining ingredients, salting to taste, and process until the mixture is smooth and spreadable. Serve at room temperature. 

List of recipes: Tasty morsels and dips

Sun-dried tomatoes are available for purchase in two forms: dried or packed in oil. The Sun-dried tomato spread recipe above uses reconstituted dry-pack tomatoes (and also comprises a different set of flavours). This recipe calls for oil-packed tomatoes. For an extremely simple spread you can simply take the tomatoes along with the oil they are packed in, place them in a food processor, and process until smooth, adding salt and freshly ground black pepper to taste. The following recipe makes a richer and more elegant spread. At the end of each summer, when fresh basil is at its most bountiful, I like to freeze a bunch or two, or preserve them in a jar of extra virgin olive oil. This way I have almost-fresh basil year 'round -- and you can use the fragrant oil to season salads and other dishes, including this spread. Serve with any type of bread or crackers. It's particularly good on whole-grain bread or a hearty country loaf. For a delicious wrap, try baked or pan-fried tofu on a tortilla or wrap with a layer of this spread.

Sun-dried tomato spread 2
About 2 cups

2 Tablespoons fresh basil, coarsely chopped
1 large clove garlic, raw or roasted, crushed
1/2 teaspoon garlic powder
1 teaspoon apple concentrate, rice syrup, sugar, or alternative sweetener
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup oil-packed sun-dried tomatoes, drained and set aside
oil from the drained tomatoes, plus additional extra virgin olive oil to make 1/4 cup
2 six-ounce cans tomato paste

Place the basil, garlic, garlic powder, sweetener, salt, and pepper into a food processor with the 1/4 cup oil. Process until the basil and garlic are puréed. Add the sun-dried tomatoes and process for ten or fifteen seconds. Add the tomato paste and continue to process until the mixture is smooth and spreadable. Transfer to an airtight container and chill for at least two hours. Served with bread or crackers.

Variations:

> Substitute 1/4 cup extra virgin olive oil for the mixed oils. 
> This spread freezes well and can be stored for a month or two in the freezer in an airtight container. Defrost at room temperature before serving.

List of recipes: Tasty morsels and dips

I wanted something a little different for a recent teatime gathering, and came across a recipe for a dip based on roasted red peppers. It looked really interesting, but red peppers are priced sky-high this time of year, and anyway I didn't want the fuss and bother of roasting, cooling, and peeling -- it can be quite time-consuming and quite a mess! So I substituted roasted red peppers from a jar (also called pimientos when they've been pickled), changed a couple of other ingredients, figured out a better way to do some of the preparation, and voilà! This dip was a big hit with my guests :-). I especially like the gorgeous colour of the dip against the cucumber slices that were offered along with chips and Melba toasts. Fresh basil leaves are available year 'round at your greengrocer or supermarket. While the recipes in our collection result in tasty dishes when prepared as they are presented, I likewise encourage you to "tweak" ingredients and come up with your own personalized versions of these dishes :-). Try serving this dip with a Russian Caravan or other "smoky" type of tea. This dip is a good "make-ahead" recipe for your next get-together. 

Pimiento walnut dip
About 1-1/2 cups

1/2 cup walnut pieces
1/4 cup extra virgin olive oil, divided
1 small onion, preferably white, chopped
2 large cloves garlic, thinly sliced
one 12-ounce jar roasted red peppers, rinsed and drained well
1/3 cup, packed, basil leaves, washed and dried thoroughly (try a salad spinner)
1 slice, about 1/2" thick, whole wheat or whole grain bread, broken into pieces
2 Tablespoons fresh lemon juice
1/2 teaspoon salt or to taste
freshly ground black pepper to taste
Dippers: baked corn or potato chips, Melba toasts, cucumber slices, celery cut into inch-long pieces, carrot sticks, or the dippers of your choice

Toast the walnuts lightly, either in a dry skillet over low heat or spread on a dry baking sheet in a low (300 deg F) oven; toast for six or seven minutes, turning frequently so they don't burn. Remove from heat and set aside to cool.
Heat two Tablespoons of the oil in a small skillet over medium heat. Add the onion and sauté for a minute or two, then add the garlic and continue to sauté for another few minutes until the onion is just softened and the garlic is fragrant. Remove from heat and allow to cool slightly. Place the red peppers, walnuts, basil leaves, bread, lemon juice, and seasonings into a food processor and process until the walnuts have been chopped finely. With the motor on, drizzle in the remaining olive oil, then add the onion/garlic mixture gradually. Process until all ingredients are well blended. Transfer to a serving bowl and serve immediately, or place into an airtight container and store in the refrigerator for up to three days. 

List of recipes: Tasty morsels and dips

Okay, I admit it: I like high-fat foods. To me, a salad isn't a salad without olives. Most foods taste better when they're deep fried. And sun-dried tomatoes should be packed in oil. Fortunately I've learned that high-fat foods are also high in taste, and a little goes a long way. Like this spread: It's so flavourful that you don't need to slather it on. A thin layer will make your tastebuds ooh and aah! And if you need more convincing: Studies have shown that each of the ingredients has significant health benefits. So treat yourself and your guests with this delicious spread -- at least once in a while :-).

Olive and sun-dried tomato spread
About 1-1/2 cups

1/4 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon orange juice, preferably fresh-squeezed or not-from-concentrate
1 large clove garlic, raw or roasted
2 teaspoons fresh tarragon, chopped coarsely
1 six-ounce can pitted black olives, drained well
1/2 cup oil-packed sun-dried tomatoes

Place the oil, vinegar, orange juice, garlic, and tarragon into a food processor and process until ingredients are well blended. Add the olives and tomatoes and process until smooth. Serve at room temperature with crackers, Melba toast, or fresh vegetable slices. Store lefotvers in the refrigerator for up to one week.

List of recipes: Tasty morsels and dips

We seem to be on a roll here, with sun-dried tomatoes featured prominently in many of our recent recipes. That's because they're pretty tasty, adding a depth of flavour to any dish you add them to. And I much prefer dried tomatoes to the watery tomato wannabes this time of year. But things are getting better: Thanks to fast transportation, you can find pretty decent tomatoes in winter, especially grape tomatoes or "on the stem" types from Israel, Holland, or south of the border. And our local produce market had a surprise this week: flavourful plum tomatoes! Of course I picked up a bunch, combined their ripe, fresh flavours with mellow sun-drieds -- and this recipe was the result. Shallots are a mild member of the onion family, and available at most produce markets and supermarkets. Normally I try to suggest a complementary tea to go with each of our dishes, but let's face it: Even vegetarians are football fans during SuperBowl season, and if you're munching this spread while you're watching the game, it's pretty likely you'll be drinking beer, not tea ;-). Go tea(m)!

Super two-mato spread
About 3 cups

Two pounds ripe plum tomatoes (about 12 medium)
1/4 cup sun-dried tomatoes (not oil-packed)
1/2 cup boiling water
2 Tablespoons extra virgin olive oil
1 cup shallots, thinly sliced
2 teaspoons fresh ginger, grated
3 medium cloves garlic, minced or pressed
2 Tablespoons balsamic vinegar
1 Tablespoon Sucanat® or alternative sweetener
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Preheat broiler. Arrange the plum tomatoes in a single layer on a broiler pan (line with aluminum foil for easier cleanup if you prefer). Prick each tomato gently one time with a fork. Place the tomatoes under the broiler just until skin is blistered but not blackened, about three to four minutes. Turn the tomatoes, repeat the blistering, then remove from the broiler and set aside until they're cool enough to handle. Chop coarsely and set aside. While the tomatoes are cooling, place the dried tomatoes in a small bowl and pour the boiling water over them. Cover the bowl (a saucer works nicely) and let rest for five to ten minutes or until re-hydrated. Lift the tomatoes out of the water with a slotted spoon, then use your hands to squeeze the excess water back into the bowl. Do not discard the soaking water. Chop the tomatoes then return them to the soaking water. Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and sauté until golden brown, about two minutes. Add the ginger and garlic and continue to sauté just until fragrant, about thirty seconds. Reduce heat to medium-low and spoon in the plum tomatoes (with any juices) and the sun-dried tomatoes and soaking water. Cook, stirring occasionally, until most of the liquid evaporates and the mixture has thick consistency -- about 20 to 25 minutes. Stir in the vinegar, sweetener, and seasonings, and cook for another minute or so. Transfer the mixture to a serving dish or storage container to cool to at least room temperature, or chill, before serving. Serve on baguette rounds, bagel chips, pita bread triangles, crackers, toast points, thick cucumber rounds, or 2-inch long celery slices. 

Variations:

> This spread can be prepared up to three days in advance. Store in an airtight container in the refrigerator. Remember that tomatoes can react with metal containers, and they may stain plastic ware, so we recommend that you store in a glass jar.
> To serve as canapés for parties or buffet tables, spoon about a Tablespoonful onto the crackers etc. of your choice.
> If you find it easier, press the ginger with the garlic rather than grating.  

List of recipes: Tasty morsels and dips

Southern (USA) cooking relies heavily on animal-derived fats, either for cooking or as flavouring ingredients. I recently received a recipe that looked pretty tasty except for the "critter" component. So I simply replaced it with a vegan-friendly margarine and a little herbal seasoning. I think the substitution actually improved on this traditional Southern dish -- certainly it's much lighter, more healthful, and I'll bet that the vegetable flavours come through much better when they're not competing with animal fats. Corn and tomatoes are just coming into season, so be choosy and find the ripest, juiciest tomatoes and the freshest corn. Serve with your favourite packaged veggie burgers or veggie sausage (or prepare one from our recipe collection from scratch) for a complete meal. And, of course, a tall glass of cooling iced tea. Southerners drink a lot of "sweet tea," which is (IMNSHO) much too sugary, especially with savoury meals. Instead of sweetening, mix about two-thirds iced tea with one third fruit juice, and pour over ice for a very refreshing summertime drink. See our Tea Recipes for more iced tea suggestions. To cut kernels from a corncob, break the cob in half. Hold each half upright on a large cutting board. Use a sharp knife to cut straight down. This recipe is easily doubled, tripled, or more to feed a hungry crowd.

Corn and tomatoes Southern style
About 4 to 6 servings

2 Tablespoons Soy Garden® Buttery Spread, or vegan margarine
2 medium onions, sliced into thin half-moons
1 large green bell pepper, cut into thin strips
1 large red, yellow, or orange bell pepper, cut into thin strips
3 medium tomatoes, chopped, with juices
2 cups fresh corn kernels (about two ears)
pinch each of ground thyme and ground or rubbed sage
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Heat the spread or margarine in a heavy skillet over medium-high heat. Add the onions and sauté until soft, about three minutes. Add the green peppers and continue to sauté for another minute, then add the red pepper and sauté for another minute. Stir in the chopped tomatoes. Bring the mixture to a boil, then reduce heat, cover, and simmer for ten minutes. Add the corn and continue to simmer until the corn is just tender, about five minutes. Stir in the thyme and sage, then season to taste with salt and pepper. Serve hot or, if you prefer in the summer, cooled to room temperature. 

Variation:

> When fresh vegetables are out of season, substitute one 15-ounce can diced tomatoes with juice for the tomatoes, and frozen corn kernels for the fresh.