Tuesday, January 03, 2006

In Honor of ARF Tuesdays

I forgot that 6:30 in New Jersey was 3:30 here. Well, I was at work then. Sad excuse, but true. Over on Sweetnicks, she encourages ARF Tuesdays to encourage the eating of antioxidant-rich foods. I chose today to have blueberries and pecans in my low-carb yogurt. A pitiful effort, but I promise to do better. Sure wish I could have the potatoes, but I’ve done a pretty good job of eliminating them from my diet.

Alanna on A Veggie Venture tried to find out what vegetables were high in antioxidants, and her story ends with "The best list of antioxidant-rich vegetables is the list of vegetables you'll actually eat."

So, in honor of ARF Tuesdays , Here’s a recipe my friend Diane gave me that has 6 different veggies in it. It’s for dipping tortilla chips. When I had it at her house, I couldn’t stop eating it! My son loved it when he was home on leave. If you try it with something else, let me know.

Diane’s Bean “Dip”

1 15-oz. can black beans, drained
1 15-oz. can garbanzo beans, drained
1 15-oz. can diced tomatoes
1 15-oz. can corn, drained
4-6 green onions, sliced, including green part
1/2 small onion, chopped (about 1/3 cup)
1 bell pepper (any color), chopped
3-4 Tbsp. chopped fresh cilantro
1 jalapeño, chopped finely
1 8-oz. bottle Wishbone Robusto Italian Dressing (Diane says DO NOT substitute!)

Mix all ingredients together in a large bowl. Serve with tortilla chips for dipping.

Dinner tonight was quick and simple, since I knew I’d be home around 5:30, and DH would be hungry. We made Pita Pizzas. Pretty simple. We used whole wheat pita bread, spread it with some Boboli Pizza Sauce, and then put pepperoni, mushrooms, cashews (it’s a California thing), and mozzarella cheese on them. Baked in the oven for about 12 minutes at 400˚. We used up the rest of the bag of spring greens from last night, and made Mario’s Salad again. With the leftover pizza fixings, DH can feed himself lunch tomorrow.

Funny thing happened at the office today. I had sent the link to my new blog to my office manager. Now, I love this woman dearly, and I already know she doesn’t cook much, but I told her in the e-mail that maybe I could inspire her a little. She said today, “Cyndi, the problem with your recipes is that they all have more than two ingredients. You see, I cook two-ingredient recipes. Like pork chops and Shake and Bake. Potatoes and butter.” We had a good laugh together. I’ll see what I can come up with for her. Any ideas?


Michele said...

Sounds wonderful! We love dip :)

cookiecrumb said...

Cranky and I are busily thinking up 2-ingredient recipes for your pal that go beyond the predictable "bread and cheese" (Cranky's first suggestion). I wonder. Would she go for three ingredients? Whoa!
OK, I got one, but it's technically a three-fer: I was just reading this morning that the ARF benefits of some foods are enhanced when combined with other foods. This is especially true of tomatoes, where the lycopene is boosted by oligosaccharides from onions. She could make a killer salad, with a third ingredient of dressing. (I'd go for three, four and five, myself: oil, salt and pepper -- no vinegar.)

Cyndi said...

She reluctantly agreeed that salt and pepper don't count as ingredients, so the options grow.

cookiecrumb said...

BTW, I like your idea for beer 'n' Bisquick biscuits (via private e-mail, for all you other readers, but not to exclude anyone; it was a comments glitch).
You sound like a pretty good cook!