28
29
APPETIZERS
APPETIZERS
REFRIED BEANS
Easy enough to buy canned, but making your own is simple
and much more delicious!
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Put the garlic, onion and jalapeño in
the bowl and process on High to finely chop.
2. Put 1 tablespoon (15 ml) of oil in a medium-size
nonstick skillet set over medium heat. Once oil is hot,
add the chopped vegetables, tomato paste, pinch of
salt, cumin and cayenne. Sauté until softened, about
4 minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
3. Transfer all ingredients to the food processor, still
fitted with the metal chopping blade. Pulse until
desired consistency, adding water through the feed
tube as you go to achieve a nice creamy texture.
Add additional salt to taste.
4. Add the remaining tablespoon of oil to the same
skillet set over medium-high heat. Once hot, add the
puréed bean mixture to the pan and cook, stirring
frequently, until slightly darkened in colour, no more
than 4 minutes. Serve warm.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g
• sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • fiber 3g
2
GARLIC CLOVES
½
MEDIUM ONION, CUT INTO
1-INCH (2.5 CM) PIECES
½
JALAPEÑO, SEEDED AND CUT
INTO 1-INCH (2.5 CM) PIECES
2
TABLESPOONS (30 ML)
VEGETABLE OIL, DIVIDED
1
TABLESPOON (15 ML)
TOMATO PASTE
½
TEASPOON (2 ML) KOSHER
SALT, DIVIDED
1 TO 2 PINCHES GROUND CUMIN
PINCH CAYENNE
1
CAN [15 OUNCES (435 G)]
PINTO BEANS, DRAINED
1 TO 1½ CUPS (250 TO 375 ML) WATER
TEN-LAYER NACHOS
These nachos are loaded with all the best ingredients. You can tweak
this recipe however you wish, using different cheeses or substituting
your favourite ingredients.
Makes 10 to 12 servings
1. Preheat oven to 375°F (190°C). Line a rimmed baking
sheet with foil. Evenly distribute the chips on the
prepared baking pan.
2. Evenly distribute dollops of the refried beans on top
of the chips. Set aside.
3. Insert the chopping blade into the work bowl of the
food processor. Put the scallions, jalapeño and
tomatoes in the bowl and pulse to roughly chop,
about 5 times. Remove and evenly distribute on the
chips and beans.
4. Remove the chopping blade and insert the medium
slicing disc. Slice the olives on High. Remove and
distribute on top of the nachos. Remove the slicing
disc and flip to insert the shredding disc side. Shred
the cheese(s) on High. Remove and evenly distribute
over the assembled nacho ingredients.
5. Bake for about 15 minutes, or until the cheese is fully
melted and lightly browned. Serve immediately with
salsa, guacamole and sour cream.
Nutritional information per serving (based on 12 servings):
Calories 249 (48% from fat) • carb. 25g • pro. 7g • fat 13g
• sat. fat 3g • chol. 13mg • sod. 421mg • calc. 174mg • fiber 4g
1
STANDARD BAG TORTILLA
CHIPS (THIS IS AN ESTIMATE
– YOU NEED ENOUGH TO
COVER THE BOTTOM OF A
RIMMED BAKING SHEET)
¾
CUP (175 ML) REFRIED BEANS,
HOMEMADE (RECIPE FOL-
LOWS) OR CANNED
2 TO 4 SCALLIONS, TRIMMED AND
CUT INTO 1-INCH (2.5 CM)
PIECES (2 SCALLIONS IF THEY
ARE LARGE; USE 4 IF THEY ARE
SMALL)
1
JALAPEÑO, HALVED, SEEDED
AND CUT INTO 1-INCH
(2.5 CM) PIECES
½
CUP (125 ML) GRAPE
TOMATOES
¾
CUP (175 ML) WHOLE, PITTED
BLACK OLIVES
6 TO 8 OUNCES (170 TO 230 G)
MONTEREY JACK OR
CHEDDAR CHEESE, OR A MIX
OF THE TWO, CHILLED
2
⁄
3
CUP (150 ML) SALSA
(PAGE 27)
2
⁄
3
CUP (150 ML) GUACAMOLE
(PAGE 28)
½
CUP (125 ML) SOUR CREAM OR
PLAIN YOGURT