Mango Salsa

Makes 2 cups

1 small red jalapeño or serrano pepper, seeded and minced
Juice of 1 large lime
2 Tbs. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 cup minced red onion
1 large ripe mango, peeled, pitted and diced


Directions
In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend.

Couscous Salad

1 c Couscous; Cooked
1 c Tomatoes; Diced
1 c Green Onions; Chopped
1 c Parsley; Chopped
1 1/2 c Garbanzo Beans; Cooked
1/4 ts Pepper
1/2 c Olive Oil
3/4 c Lemon Juice; Fresh
3 Cloves Garlic; Crushed
1/2 ts Dried Mint Flakes; Or 3X Fresh
1 ts Salt

Mix all ingredients and serve cold.

Bean and Basil Spread

1 cup chopped fresh basil
2 garlic cloves -- finely chopped
19 ounces canned chickpeas -- drained and rinsed or 2 cups cooked chickpeas
19 ounces canned cannellini (white kidney beans) -- drained and rinsed or 2 cups cooked beans
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1 dash pepper


Combine all of the ingredients and puree in batches in food processor or blender until smooth. Refrigerate to blend flavors. Makes six cups.

Curried White Bean Sandwich Spread

3/4 c Water
1 Onion; finely chopped
1 c Diced celery
1 Green bell pepper; diced
1/2 c Diced carrot
2 Cl Garlic; minced
2 1/2 ts Curry powder
1/2 ts Ground cumin
1 tb Soy sauce
3 c Cooked white beans


Place the water in a saucepan and add all of the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and soy sauce, and mix well. Remove from the heat. Add the beans; mix well. Place the mixture in a food processor or blender and process briefly until chopped but not pureed. Chill.

Quick Chickpea Gravy

Quick Garbanzo Gravy
Makes about 10 1/4-cup servings

Serve this gravy with potatoes, or as a topping for cooked green vegetables.

1 teaspoon toasted sesame oil
1 medium onion, chopped
1 1/4 cups water, divided
1 15-ounce can garbanzo beans, undrained
1/4 teaspoon poultry seasoning
2 teaspoons soy sauce, or to taste


Heat oil in a medium skillet. Add onion and 1/4 cup water. Cook over high heat, stirring frequently, until all liquid has evaporated. Add another 1/4 cup water. Continue cooking until the water has evaporated and onion is lightly browned. Add another 1/4 cup water, stirring to remove any pieces of onion that are stuck to the pan.

Transfer onion to blender. Add beans and their liquid, poultry seasoning, and remaining 1/2 cup water. Blend until completely smooth. Add more water for a thinner gravy, if desired. Return blended mixture to the skillet. Add soy sauce. Heat gently, stirring occasionally until hot.

Low Carb Colcannon with Cauliflower, Turnips, Leeks, Garlic and Cabbage

I would probably halve this recipe.

2 heads garlic
olive oil, divided
unsalted butter, divided
kosher salt to taste
4 turnips, peeled and cut into eighths
3 large leeks, white and light green part only, cleaned and cut into 1/2-inch slices
3 medium heads white cauliflower
1 medium head savoy cabbage



Cut tops off the heads of the garlic, peel away the outside paper down to what just covers the cloves and holds them together.
Place in a lidded oven-proof dish, drizzle with a small amount of olive oil, add a sprinkling of kosher salt and roast, covered, in a 350-degree oven for 1 hour. May be made ahead of time. Cover and keep in fridge.
Prepare the turnips and leeks, place in a roasting pan, dot with butter (approx. 1 tablespoon cut into pieces, or more, to your taste) and roast, covered, in a 350-degree oven until they are meltingly tender. Check periodically and lower the heat if they begin to burn. Loosen them from the bottom of the pan occasionally. May be made ahead of time. Let sit at room temp if making the entire dish on the same day, otherwise cover and chill.
Cut the cauliflower in florets and steam on the stove top, using a large pot and vegetable steamer, until they are very tender. Remove the florets from the steamer into a large colander and allow to drain. May be made ahead of time, same as above.
Heat a large pot of water to boiling.
Meanwhile, cut the savoy cabbage in half through the stem end. Using a sharp knife, remove the core from the end of each half. Cut the halves into quarters, or into pieces that will fit into the feed tube of your food processor.
Using the slicing blade, process each section of cabbage until they are all sliced.
When the water in the pot is boiling, drop the sliced cabbage in all at once and blanch it for one minute, possibly longer, just to tenderize the cabbage. It's ready to remove from its water bath just when it turns a brighter green and is slightly softened.
Drain the cabbage immediately through a large strainer set over a colander. Allow it to drain thoroughly.
As soon as the cabbage is done is when you will want to assemble the dish:
Using your food processor fitted with the regular blade, add the cauliflower, roasted turnips, leeks and garlic, and process until the mixture is smooth-ish, like whipped potatoes. I had to do this in several batches, removing the processed mixture to a large bowl as I went along.
Season the finished mash with kosher salt to taste.
Fold in the cabbage and mix well.
Mound into an ovenproof dish, dot with unsalted butter, and heat at 350-degrees for about 20 minutes, or until the mixture bubbles and the top is just golden brown.
Serve as a side addition to your Irish dinner, or pair it with your favorite fat,

Kale And Parsnips

1 c Onions, halved & sliced
1 c Parsnips, halved & sliced
1 tb Corn oil
1 c Water
2 tb Ginger, minced
1 qt Kale, veins removed & cut into bite-sized pieces


Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simer for 4 to 5 minutes. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.