Hi, I hope your weekend was enjoyable. I’m still recovering from my sickness last week. Still congested and suffering from a sore throat during the night and morning’s. Sure make’s it hard to do any sort of exercise. I’m feeling a little guilty about it, but I need to listen to my body and take it easy right now. I’ll worry about working out later in the week when I feel better.
Though I don’t feel 100% myself, I’ve managed to have a pretty good weekend. It’s been very low key and relaxing. Today has been spent doing some chores and making carnitas up at my parents house while David & my dad are watching the Niner’s game against the Seahawks (yuck!). The carnitas are still in the oven but I can’t wait to try them! I’ve also managed to make some of our favorite cookies; Cherry-Pecan Oatmeal. I really can’t recommend those cookies enough! They are just heavenly! In the past I’ve resisted making them because pecans and cherries are somewhat expensive, but yesterday my mom and I picked up those two ingredients at Trader Joe’s and they were very reasonably priced!
Before we came up to my parents house I made this White Bean Sriracha Dip to bring up here as an appetizer. It went over very well! It has a great spicy flavor but not so spicy that it burns your mouth. It really has the perfect amount of spice. David has asked that this be his new bean dip with broccoli for during the week. I think I’ll make that happen for him. His only complaint and my dad’s was that it didn’t make enough. I guess I’ll be doubling the recipe in the future. You know what worked amazing with this dip? Veggie Chips! I don’t know what it is but they pair perfectly with this dip.
I’m personally a huge appetizer fan, and I think there is no better time to make appetizers than during the holiday season. If you bring this to a holiday party, I guarantee there will be none left. You should definitely give it a shot! Sriracha also known as rooster sauce has a wondefully spicy, garlicky taste that many love.
White Bean Sriracha Dip
Recipe adapted by White on Rice Couple
1 large clove garlic
1 (15 oz) can cannellini beans, drained & rinsed
1 tablespoon olive oil
1 teaspoons sesame oil
2 teaspoons soy sauce
2 tablespoons sriracha
1/2 teaspoon curry powder
1 tablespoon lime juice
1/4 cup water
Directions: In a food processor pule garlic until chopped. Add the remaining ingredients except for water and process. Add in water while it’s processing until you reach the desired consistency. Garnish with extra sesame oil, sriracha, and cilantro if desired.