So, if you came over yesterday to watch some football, I might have hung up your coat, offered you a beer, and immediately set out a warm plate of these chips and this dip. And five minutes later, when the chips were gone, you might have asked for the recipe, after acting impressed that I made these chips, and from scratch.
Can I even call this a recipe, since the chips are only 3 ingredients, and one of them is salt?
We discovered it when my mom and I were making a fancy vegetarian torte topped with these lovely slices of sweet potato draped and arranged like a big flower. We had slices left over and baked them with a tiny bit of olive oil until crispy. We were surprised we had never made sweet potatoes like this before and polished off the pan of crispy slices in a quick minute. Continue reading
Party season is upon us, and so I’m sharing one of my favorite go-to party recipes, a curried pea dip that takes 10 minutes to prepare. It’s sweet and spicy and looks pretty in a white bowl.
This is one of my mom‘s recipes, from her book The Nut Gourmet. She drizzles it with pomegranate syrup and calls it hot karachi pea dip, because she’s much cooler than I am.
If you are serving it for a holiday appetizer, feel free to get crafty and form it into a tree or a wreath–with tiny red bell pepper pieces for ornaments! Serve it with crackers or celery sticks. You can even use it as a spread in a roasted vegetable sandwich, or as a topping on a flatbread pizza along with feta or goat cheese.
Even better, it’s a pantry recipe, if you keep a bag of peas in the freezer and have a lemon or a bottle of lemon juice in the fridge.
Curried Sweet Pea Dip
1 1/2 cups frozen peas, thawed
1/2 cup pistachio nuts
5 TBS water
1 TBS lemon juice
3/4 tsp salt
3/4 tsp curry powder
1/8 tsp cayenne, or more or less, depending on how spicy you want it
Put all ingredients in the food processor and mix until blended and creamy. Serve warm or room temperature with crackers and celery. Can be made up to 2 days before serving.