1 1/2 cups Greek yogurt
1/4 cup crushed walnuts
2 tablespoons finely diced purple onion
2 tablespoons chopped cilantro leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper
2 teaspoons lemon juice
Mix ingredients together and serve with warm pita bread that has been cut into wedges.
Mexican Egg Rolls
1 (15 oz.) can of black beans, drained and rinsed
1 onion, finely diced
12 oz. shredded pepper jack cheese
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 pound package egg roll wrappers (there are 20 in a package)
Cook the spinach on high in the microwave for 6 minutes and drain the water off. Mix with everything else except the wrappers. Put 3 tablespoons of the filling in each wrapper and roll according to the wrapper package directions as shown in the pictures below. Either fry in oil until each side is brown or spray with Pam or brush with olive oil and bake at 400 degrees for 10 minutes. Cut on the diagonal and serve with ranch dressing and salsa.
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| Place wrapper on the diagonal and spread the filling lengthwise across the middle |
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| Pull the wrapper up and tuck the bottom corner into the filling |
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| Moisten the sides with a little water and fold them in |
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| Flip the bottom up |
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| Moisten the top corner and fold it down |
( The dipping sauce is really good! To the recipe given below, I add 1/4 teaspoon each of coriander and cardamom to this - also I use tamarind concentrate but lemon juice could be substitued. I leave out the sugar and never mess with the beaten egg.)
Avocado Eggrolls Recipe from http://www.recipesecrets.net/blog/recipes/copycat-cheesecake-factorys-avocado-eggrolls/
"These are incredibly delicious!! Just like the ones at Cheesecake Factory! For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven".
2-4 servings
Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying
Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Egg Rolls
Stir together avocado, tomatoes, onion, cilantro, and salt.
Distribute filling evenly on the center of each egg roll wrapper.
Fold one corner up, 1/4 of the way over the filling.
Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
Repeat with the remaining wrappers.
Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
Drain on paper towels.
Slice egg rolls diagonally in half and serve with the prepared dipping sauce.
Dipping Sauce
Combine vinegars, honey, tamarind in a microwave safe bowl. Stir until tamarind is dissolved completely.
Microwave for 1 minute.
Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
Pour mixture into a bowl and stir in oil.
Cover and refrigerate until ready to use
Any Kind of Bean Dip!
1 (15 oz.) can of beans (garbanzo, great northern, black
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 or 2 tablespoons of lemon juice (depends on how lemony you like it)
1/4 teaspoon ground cumin (optional)
Mix all the ingredients up in a food processor (or mash them with the bottom of a glass). Drizzle with a little olive oil and a sprinkle of something red like paprika or chili powder. Serve with warm pita bread cut into wedges.
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