Wednesday, May 21, 2014
We will leave for Oregon this Saturday morning. The kitchen is being prepared for the long months away. The refrigerator, the freezer and the pantry all need to be cleaned out. My days are very full. There is much to do with work, family and responsibilities. Not sure I will get everything done, but as time whittles down I start prioritizing.......I am starting to get very excited.
Normally I snack and eat little bits of food all day long. Creativity is certainly becoming my friend with the cupboards so bare. A can of white beans, a little garlic, lemon, rosemary and olive oil and I now have this dip. Add a few crackers and some fruit and I'm all set.
1 tablespoon extra virgin olive oil
1 14.5 ounce can organic white beans (liquid drained and rinsed)
1/2 clove garlic (grated)
1 sprig rosemary
1/4 lemon juiced
1 tablespoon water or more if needed
Salt and pepper to taste
In a small sauce pot on medium high heat add olive oil then beans, garlic and rosemary sprig, turn down heat and simmer on low 10 minutes stirring occasionally. Remove the rosemary. Add lemon juice. Depending on the consistency add water. Taste, then season with salt and pepper as needed. Blend with boat motor until creamy, leaving some beans for texture. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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