Tag: lime juice

Black eyed Pea Dip

Ring in the New Year with this quick and easy black-eyed pea dip!

For those of you who believe eating black eyed peas in the New Year
will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

I tested this out on my friends this weekend and it got a thumbs up from everyone. The earthy taste of the beans are balanced with sweet corn, avocado, lime juice, garlic and cilantro to brighten them up. Wishing everyone a Happy New Year!

Black Eyed Pea Dip

gordon-ramsay-recipe.com

Servings: 12 • Size: 1/3 cup • Old Points: 3 • Weight Watcher Points+: 3 pt

Calories: 107 • Fat: 4 g • Carb: 15 g • Fiber: 4 g • Protein: 4.5 g • Sugar: 1 g

Sodium: 65 mg • Cholest: 0 mg

Ingredients:

15 oz canned no salt black eye peas (Eden)
2 cloves garlic, crushed or minced
3 tbsp fresh lime juice (from about 1 1/2 limes)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn, fresh or frozen, thawed
1 cup cherry tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced (optional)
1 medium avocado, diced

Directions:

Rinse and drain the black eyed peas in a colander.

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.

Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.

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Fiesta Bean Salad

Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette – I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.

Something magical happens when you combine cumin, cilantro and lime juice. I can seriously add this to just about anything and be a happy camper.

I confess that I didn’t always like beans in my salads, I think it’s a texture thing because I love beans simmered in soups or with rice, but…

…add some avocados, cilantro, red onion, lime juice, and cumin…. this is yumm-y!! What’s more it’s antioxidant rich, full of heart healthy fats, clean, and high in fiber which keeps you full and satisfied.

This serves four as a main dish, if you prefer to have this as a side dish, then it would easily serve 8.

Fiesta Bean Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: little over 1 cup • Old Points: 7 • Weight Watcher Points+: 7 pt
Calories: 335 • Fat: 11.5 g • Carb: 47 g • Fiber: 15.5 g • Protein: 14 g • Sugar: 0.4 g
Sodium: 481.6 mg • Cholest: 0 mg

Ingredients

2 cloves garlic, minced
3 tbsp fresh lime juice
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon salt
15 oz can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

Directions

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.

Add the black beans, chickpeas, tomato, onion and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away.

Makes 4 1/3 cups.

Prawn coconut curry

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Serves: 4
Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Mid-price

This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the curry with steamed rice, noodles or pasta such as tagliatelle and Naan bread or Poppadoms. This recipe is quick and very easy to make. The king prawns make it really special. The curry only takes 30 mins to make and is packed full of flavour, spice and plenty of veggies. The coconut milk adds a great, creamy texture to the curry which is perfect.

Ingredients

400ml can coconut milk
200ml hot vegetable stock
30ml yellow curry paste
Grated zest of 1 lime
1 tbsp fish sauce
½ tsp salt
1 tsp sugar
450g raw king prawns, shelled and deveined
225g cherry tomatoes
1-2 tbsp fresh chopped coriander
Juice of 1 lime

That’s goodtoknow

You can buy yellow curry paste from the supermarket. You could use cooked king prawns instead of raw – simply add them to the sauce right at the end and heat through.

Method

Pour 200ml of the coconut milk into a wok or deep sided sauté pan and bring to the boil.
Add the curry paste and lime zest and stir well. Reduce the heat and simmer for 10 minutes.
Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Simmer for 5 minutes.
Add the prawns and tomatoes and simmer for a further 8 – 10 minutes until the prawns are pink and cooked through and the tomatoes are softened. Add the coriander.
Sprinkle with the lime juice and serve with rice, noodles or pasta, Naan bread or poppadoms.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

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