Greek Fava Bean Dip

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The hub & I were going through a bit of withdrawal without Greek fava beans. In Santorini this dish was served at every restaurant as either an appetizer or a main and we guzzled it up like it was our job! Clearly, I was itching for some more & tracked down Greek fava beans on Amazon – no grocery store sold it!

I know what you are thinking, Greek fava bean? Typically when you hear of a fava bean you think a large green lima bean-esque bean, right? Well this bean is yellow, tiny, looks similar to a split pea & it is beyond yummy when boiled and mashed!

There is not much to this recipe – cook per bags direction, the cooking steps from the brand I bought, Arosis, are below…

  1. Take half of the fava from one bag (~1.5C) – add to saucepan, cover with 2.5C water & let simmer on low heat for 30minutes
  2. Fava beans should become soft – if not continue to simmer
  3. When soft enough remove from heat & beat to thicken
  4. Stir in 2T EVOO, juice from 1 lemon & S/P to taste – continue to stir till blended

Top with a tad more EVOO, freshly chopped red onion & garnish with lemon wedges!

…and eat this up with a spoon or dip with crunchy bread, enjoy!

Nutritional Info Per Serving (Serves 2): 450 calories – 8 grams of fat – 67 carbs – 27 grams of protein

Continue reading for ingredient list…

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Cornmeal Crusted Chicken Nuggets with Blackberry Mustard & Bok Choy Slaw

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My hubs best friend has been traveling abroad for some time & was in the city for the night so Jon wanted to give him a semi-homey meal. With that I twirled up nuggets & slaw, or so they thought! Little did they realize that the chicken was baked, the dipping sauce was packed with blackberries & the slaw was bok choy… they practically licked their plates clean!

  • Preheat oven to 400degrees
  • Either buy strips of chicken or cut up breasts into nuggets
  • Grab two bowls – fill one with egg whites(~1/2C) & one with ground cornmeal(~3/4C)
  • Dip chicken into egg bowl then cover in cornmeal
  • Set chicken on wire rack placed on cookie sheet & put in oven for roughly 20 minutes or until golden (flip if necessary)

While the chicken is baking prep the bok choy slaw & blackberry mustard dip:

  • Thinly slice one head of cleaned bok choy – place in large bowl
  • In food processor add 3 heads of scallions (ends cut) & 2 handfuls of baby carrots – blend & add to large bowl
  • In veggie bowl add:  1/4C rice vinegar, 1T sesame oil, 2t truvia & 3t dijon mustard – toss
  • Clean food processor & add 1c rinsed blackberries, 1.5T whole grain mustard & 2t honey – mix & set aside for dipping sauce

I went further then I usually do cause the bf was in town &  sprayed a fry pan with cooking oil- I quickly seared the fully baked nuggets on each side for about 1minute to give a more charred appeal.

I have made the cornmeal nuggets before & actually switched it up many times to make cornmeal baked fish sticks & tofu sticks. Both were a success! Overall this is a quick & delicious meal any adult & kid would love – well, assuming about the kids but I am sure my future kids will be asking for seconds!! Enjoy!

Original recipe here.

Nutritional Info for Nuggets (Serves 3): 410 calories – 7 grams of fat – 23 carbs – 60 grams of protein  
 
Nutritional Info for Dipping Sauce (Serves 3): 35 calories – 1 gram of fat – 8 carbs – <1 gram of protein
Nutritional Info for Slaw (Serves 3): 60 calories – 5 grams of fat – 3 carbs – 1 gram of protein
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