Beet hummus

http://www.sheknows.com/food-and-recipes/articles/971961/gluten-free-friday-beet-hummus-and-crackers

Yields 2 cups

Ingredients:

  • 1 x 15 oz can Great Northern or canellini beans, drained and rinsed
  • 4 small beets, roasted (you could also use prepackaged or canned beets, approximately 1/2 cup sliced)
  • 1/4 cup gluten-free tahini (if you don’t have tahini, mix 1/4 cup toasted sesame seeds and 1 tablespoon olive oil and blend in a food processor)
  • 1/4 cup olive oil
  • 1 garlic clove
  • Juice of half a lemon
  • Salt and pepper to taste

Directions:

  1. To roast the beets, first preheat your oven to 375 degrees F. Cut off the tops and bottoms and wash them.
  2. Place the beets on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt.
  3. Fold the beets in the foil and seal the edges to make a packet. Place in the oven for up to an hour, checking them after about 30 minutes, or until they’re tender.
  4. When they’re roasted and cooled to the touch, peel the skin off with a paring knife (the skin should come off very easily).
  5. Cut the beets in half and place them in a food processor with the other ingredients and blend. Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor. Continue until smooth and well mixed.

You’ll enjoy the colors and flavors of this dip!  Serve with home-made gf sesame crackers.

 

CRAB AND AVOCADO ENCHILADAS

 

Crab-and-Avocado-Enchiladas-Recipe-5 (1)Crab-and-Avocado-Enchiladas-step 2

http://www.gimmesomeoven.com/crab-avocado-enchiladas-recipe/8 serves

INGREDIENTS:

  • 3 tablespoons butter
    3 tablespoons all-purpose flour
    2 cups chicken stock
    1 x 4 oz can chopped green chillies
    ½ teaspoon ground cumin
    1 cup plain Greek yogurt or sour cream
    8 burrito-sized flour tortillas
    3 x 6-oz cans lump crab meat*, drained
    1 x 15-oz can Great Northern beans, rinsed and drained
    3 cups shredded Pepper Jack* cheese
    2 medium avocados, peeled, pitted and diced
    1/2 cup chopped fresh cilantro leaves
    (optional) 1/4 cup crumbled queso fresco or cotija cheese

    Preheat oven to 350 degrees. Grease a 9×13-inch baking pan with cooking spray, and set aside.

    Heat butter in a large saute pan over medium-high heat. Add flour, and whisk to combine. Cook for 1 minute until lightly browned, stirring frequently. Add half of the chicken stock, and whisk until combined. Then add the remaining chicken stock, green chiles, and cumin, and whisk until combined.

    Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes. Stir in Greek yogurt (or sour cream) and whisk until combined. Remove from heat and set aside.

    To assemble the enchiladas, lay out a single tortilla on a flat work surface.  Cover evenly with a few spoonfuls of the white sauce.  Then layer about ⅛ of the crab, beans, cheese in a line down the middle of the tortilla, plus about ⅛ of a single avocado.  (Reserve the second avocado as a topping for the enchiladas once they have cooked.)  Roll up the tortilla and place it in the baking dish.  Repeat with the remaining tortillas, crab, beans and cheese.  Once all of the enchiladas are in the pan, spread the remaining white sauce evenly on top of the enchiladas.

    Bake for 20-25 minutes, uncovered, until the tortillas begin to brown around the edges and the casserole is cooked through.

    Remove pan, and sprinkle with the remaining avocado and fresh cilantro. Serve warm.

    *To prevent the avocado on top of the enchiladas from browning, simply toss the diced avocado pieces in a few tablespoons of lime juice.

    Feel free to also use Monterrey Jack cheese if you would prefer something milder to Pepper Jack.  You may also use fresh crab meat instead of canned if that’s available to you.