Category Archives: Sauces, Dips & Spreads

Spinach & Artichoke Baked Hummus Dip

So you’ve just finished an amazing Moksha Hot Yoga class and you’re now craving something healthy. Decisions, decisions…

Well, our fellow Moksha Hot Yogi, and winner of the Recipasana contest: Chantel Colleypriest, has the perfect treat for you!  Spinach & Artichoke Baked Hummus Dip!

I spent the last half hour making her exact recipe in my own kitchen.

Shall we get cooking?

Spinach & Artichoke Baked Hummus Dip

1 Can Chickpeas
1 Can Artichoke Hearts
Handful of Fresh Spinach (or two)
1/4 Cup Tahini
2 Tbsp Olive Oil
1-2 Tbsp Lemon Juice
1 Tbsp Minced Garlic (more if you love garlic like I do)
1/4 Cup Feta
1 tsp Onion Powder
1 tsp Smoked Paprika
Pinch Cayenne
Salt and Pepper to taste

 

Directions:

Preheat oven to 350 degrees.

1. Drain the fluid from the artichokes and the chickpeas (reserving some of the fluid from the chickpeas), and then toss everything, except the feta, into a blender. Blend until smooth.

2. Mix in some of the reserved fluid to thin out the hummus to your desired consistency (plus a little extra so the dip keep its moisture after baking).

3. Transfer to an oven safe dish. Top with feta. Bake for 20-25 minutes, until dish is warm all the way through.

This recipe makes a lot. However, it is reheatable. Just add a little olive oil and microwave or bake.

Note: All spices are to taste. Serve with pita, vegetables, or whatever else your heart desires. After all, you worked for it in that 60 min flow class!

Love,
R x

Sesame Ginger Salmon w/ Edamame Puree

I wish I had that voice. The one that apparently everyone else has. You know, the one that tells you when you’ve over-ate or just need to eat healthy for the day. I don’t have it and frankly I can’t have it to be a full time foodie–to eat for a living.

Since I live so guilt-free and carelessly (when it comes to food), I aim to have a healthy and nutritious dinner at least 3 times a week. One of my favorite dishes to indulge in on my healthy day is this Toasted Sesame Ginger Salmon.

The flavors of the Salmon are bold and mind blowing while the edamame purree is creamy and delicate.

Toasted Sesame Salmon w/ Edamame Puree

serves 2

2 salmon fillets
1/3 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons brown sugar
2 tablespoon soy sauce
1 tsp fish sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
toasted sesame seeds (garnish)
green onions, sliced (garnish)

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1. In a zip-lock bag create the ginger marinade by combining the olive oil, sesame oil, soy sauce, fish sauce, brown sugar,  garlic & ginger together. Add the salmon fillets and refrigerate for at least 30 minutes to allow the flavors to properly absorb.

2. Once ready, cook the salmon at 350 for about 10-12 minutes, or until opaque and easily flakable with a fork.

3. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the edamame puree below.

Edamame Puree 

Serves 4-5

1 yellow onion, roughly chopped
3 garlic cloves, sliced
4-6 cups of shelled edamame
1 tsp sesame oil
1/2 tsp garlic powder
Vegetable stock
Olive oil
Sea Salt and Ground Pepper to taste

 

1. Bring your vegetable stock to a boil and cook your edamame for about 3 minutes.  Drain and reserve the liquid.

2. Saute your chopped onion in 1 tbsp of olive oil until translucent.  Add  sliced garlic and saute for a few minutes until fragrant.  Pour cooked edamame and onions and garlic into your food processor.  Add in Sesame oil and garlic powder. Blend together &  slowly add reserved vegetable stock until the puree is smooth.

3.Salt and Pepper to taste.

 

Bon Apetit !
-R x

Chicken Satays with Spicy Thai Peanut Sauce

 

These chicken satays come loaded with mind blowing flavours! The yogurt marinade creates an extremely juicy & tender chicken satay and the peanut sauce will leave an unforgettable after-taste in your mouth.

They are by far the most requested dish at my catering events. Try them for yourselves and you’ll see why!

I love making these because it gives me an excuse to indulge in some peanut butter. Confession: I may have a slight peanut butter obsession.

The trick to the perfect chicken satay lies in the preparation of the chicken. To ensure even cooking- “butterfly” your chicken breast by running the blade of the knife width-wise down the breast. Do not cut all the way through!

Keep the edge intact & open the breast along the fold.

Cut the chicken breast into equal sized pieces. Repeat this method for each chicken breast. This recipe calls for 1 1/2 pounds of chicken breasts ( 3-4 breasts)- which yields around 15-20 chicken skewers.

Once prepared, transfer the chicken strips to the fridge & start on the yogurt marinade.

Yogurt Marinade for Chicken Satay’s

1 cup of Plain Yogurt
1 1/2 teaspoons freshly grated ginger
1  teaspoon minced garlic
1 tablespoon curry powder
1 tsp cumin
1/4 cup of chopped cilantro
1 1/2 pounds skinless, boneless chicken breasts, cut into strips (method shown above)
15-20 wooden skewers, soaked in water 30 minutes

In a large mixing bowl combine: 1 cup of plain yogurt with 1 1/2 tsp of grated ginger, 1 tsp minced garlic, 1 tsp cumin, 1 tbsp of curry powder & 1/4 cup of chopped cilantro.

Add the chicken pieces to the marinade and give it a gentle toss until each chicken piece is coated. Refrigerate for a minimum of 2 hours.

If you let the chicken satay’s absorb the flavours of the marinade overnight- they will be much more tender.

When ready, skewer each chicken strip in a “thread” like method. Please make sure you have pre-soaked your wooden skewers first!

Broil the chicken satays for approximately 8-9 minutes and turn to broil another 4-5 minutes on the other side. Serve with Spicy Thai Peanut Sauce (click for the recipe!).

Bon Appétit!
xo r