Greek Tahini Dip or Sauce

This dip is one of my favorites! Super easy to make - it makes everything taste better. And, its a whole food that supplies lots of calcium! It IS high fat, so moderation is good. But, it's addictive and yummy!

Greek Tahini Dip or Sauce

1/2 cup Tahini (I find the Lebanese brands from the ethnic market taste best here in the US)*
1/2 teaspoon Garlic**
1/2 teaspoon Salt**
GRADUALLY ADD, stirring well after each addition:
1 Tablespoon Lemon juice, added 1/2 Tablespoon at a time
4 to 6 Tablespoons water, added 1/2 Tablespoon at a time
This is a recipe that is made by feel. When it is "right" it will be about the consistency of pancake batter.

*Tahini is often thought of as a VERY expensive ingredient. I buy mine at an ethnic market for about $4. for 16oz. This means that it is only 33% more than I pay for natural peanut butter - which I buy for about $3. for 16oz. But, at the grocery, I often see the same Tahini for around $7. for 16oz. Once again, it pays to go to the ethnic market!

** Garlic Salt to taste may be substituted for the Garlic and the Salt, if you prefer.

If I'm making this for a larger group, I often make it in the food processor. Using the food processor is not only faster, but it also makes a creamier textured dip (the final product can be more like Sour Cream than Pancake Batter), and allows liquids to be added more rapidly. 

This is an incredibly versatile dip or sauce. Although it doesn't imitate Ranch Dip or Sour Cream, it is good served in the same places you might find those two things.

Add salt & garlic to Tahini.

As you gradually add Lemon Juice, the Tahini will thicken noticeably.
As you gradually add water, it will become thinner, creamier & lighter in color.

Try it with: toasted pita triangles, tomato wedges, broccoli trees, roast or grilled veggies, over your favorite grain. You name it - it's good!

This is also a great choice to add to your appetizer table at your holiday party!

This dip freezes well - just give it a good stir after thawing.

Vat O' Salsa

The perfect homemade Salsa

This is, hands-down, the tastiest Salsa I have ever eaten. I'm one of those people who likes restaurant Salsa pretty well, but the grocery store stuff just doesn't do it for me. This recipe beats them both!

I started out with this recipe from the wonderful Melomeals blog. But, I wanted to make a few adaptations: omitting the added oil, taking out the sauteing steps while keeping the great flavor, making a much larger batch, making it slow cooker or Crock Pot friendly, changing the spice proportions a little, substituting a different pepper, and testing it for the freezer. Strangely, after all those changes, it still tastes so much like the Melomeals Original recipe, that I wouldn't feel right not giving her credit!

This recipe freezes well and is ultra-delicious. I keep several small containers full in my freezer to thaw as needed.

It also makes a good homemade Christmas gift!

Here are TWO batch sizes - one for medium to small Slow Cookers, and one for large Slow Cookers. Of course, you can also elect to make it on the stove top - just simmer it for about 15 to 30 minutes - until onions become tender around the edges, but are not translucent.

Vat O' Salsa

All the ingredients in the way-too-full Crock Pot.

Cook in Large Slow Cooker on high 2 to 2 1/2 hours. Do NOT cook until onions are translucent - you want to leave a little crunch.

(Ideally, your slow cooker should not be more than 3/4 full)

1/3 cup chili powder

3 Tablespoons Coriander
1 Tablespoon Cumin
1 teaspoon Oregano
2 Large Fresh Raw Onions, Chopped (do not use frozen for this recipe)
Optional: 6 minced pickled chili peppers**
1 #10 can diced tomatoes
1 Tablespoon Salt
After cooking,

blend slightly with an immersion blender to your favorite texture and add:

1/2 c water

3 T garlic (or to taste - the Garlic I use is very mild compared to European or home grown varieties)

Bunch fresh cilantro, washed and chopped
1/3 cup lime juice
*Sriracha to taste 

Large Batch Salsa
Cook on high in Slow Cooker for 2 hours, till onions are translucent around edges, but still mostly white.
1 1/2 T coriander
1 1/2 tsp cumin
4T chili powder
½ tsp oregano
1 to 2 fresh, diced onions (not frozen)
Optional: 4 small pickled peppers (Thai), very finely minced**
4 (15 oz) cans diced tomatoes
2 tsp salt
1/3 cup water
After cooking,
Puree with immersion blender to desired texture and add

2 Tablespoons fresh garlic

1/2 large bunch cilantro, washed and finely minced
1/4 cup lime juice, or to taste
Chill and adjust flavors.
*Sriracha to taste


* Edited January 2015: I have some tender palates in my house - so the last time I made this I omitted the peppers to produce a no-heat salsa. It was very well-received by the heat-free crowd. Then, I added Sriracha to taste in  a bowl of Salsa for myself. I used 1 teaspoon Sriracha in 1 1/2 cups Salsa, and it was not excessively hot. I will probably always make the no-heat variety in the future, so that I can better control the heat levels.

**If I do use hot peppers, I use CTF brand Pickled Whole Green Chilli  which I buy at my local Asian market. I like that they keep in the fridge forever and are handy when I need them. They're also a nice snack for any fire-breathing dragons who might stop by to visit ; )

Gluten-Free, Sugar-Free, Low Fat Vegan Banana Bars

These little bars are very kid-friendly and make a perfect grab-and-go breakfast or snack for kids and adults alike.

They're simple to make and frugal - a great replacement for those overpriced boxes of bars from the "healthy" aisle at the supermarket.

This is a forgiving recipe that you can make without actually measuring if you like. The measurements below are what I used this time and it worked well. But, I usually don't measure at all to make this one.

Banana Bars
Stir together:
5 overripe bananas, mashed
3 1/2 cups Quick Oats (If all you have is old fashioned oats, pulse them in the food processor to make them "quick" - if you're Gluten Free, be sure to buy GF oats)
1/2 cup raisins*
Press with wet hands in small cookie sheet lined with nonstick foil, or in oiled pan (9x12 or so)
Bake 400 degrees, 30 to 35 minutes, till it pulls from sides of pan and edges are golden-brown.

*Optional: Any type of dried fruit or nuts may be used, in accordance with your preferences. if you buy chocolate chip granola bars for the kids at the grocery, don't hesitate to throw chocolate chips in here!

Cut with pizza wheel or knife.

Mash Banana with Fork, and stir vigorously.

Stir in oats and raisins or other add-ins.

Press in to prepared pan with wet hands.

May be served plain for breakfast, snacks or picnics. Good spread with peanut butter, or topped with apple slices. These freeze well, and are pretty tasty straight from the freezer. Also good toasted in the toaster-oven to reheat.

This is being shared on Slightly Indulgent Tuesdays
Healthy School Lunch Ideas/A Life in Balance