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grilled fig salsa with whipped avocado & baked tortilla crisps

by Jackie Newgent  |  August 21, 2018  |  2 Comments
I get so excited in August since I know football season (Go Buckeyes!) is getting underway. That also means it is time for sporty new snacks. Here’s my latest … basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on! Note: The Recipe Redux theme for this month is “Crunchy Snacks.”
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smoky pan-grilled baba ghanoush dip

by Jackie Newgent  |  January 22, 2015  |  4 Comments
I love good chips and French onion dip at a party. Perhaps too much! But rather than develop a new sour creamy-style dip, I opted for inspiration from my Lebanese roots (thanks to my mom!). The result is an updated classic baba ghanoush. When aiming for healthfulness, I figure you simply can’t go wrong by making a dip full of vegetable goodness! Another twist was tossed into my recipe development mix. For this month’s “Recipe ReDux” challenge, the goal was to focus on the trend of smoking … the culinary kind of smoking, of course. So I pan-grilled eggplant while keeping it covered with a lid to trap in all of the delicious smokiness. Then I added an extra kick...
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spicy buffalo cauliflower wings

by Jackie Newgent  |  February 1, 2014  |  0 Comments
(Click on photo for full-size image!) Makes 6 servings: 5 wings each I don’t think I’ve ever been to a Super Bowl gathering where chicken wings were not part of the feast. Though I skip them since I prefer to spend my calories elsewhere. Now here’s a way for us all to partake in their party popping goodness in a veggie friendly way. These  wings are made with cauliflower. They’re boneless too, of course. I heard about some folks doing this, but I needed to try it out for myself in my own culinary style.  They won’t taste like chicken (since there’s no chicken in them), but they are every bit a spicy hot bite. Definitely worth a try! Calories...
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cincinnati-style veggie chili

by Jackie Newgent  |  September 22, 2013  |  3 Comments
(Click on photo for full-size image!) Makes 8 servings Though a New Yorker now, I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe. So my dear hometown friends and family … I developed this “4-Way” recipe with you in mind. I...
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black bean & butternut squash chili

by Jackie Newgent  |  November 29, 2012  |  3 Comments
(Click on photo for full-size image!) Makes 4 servings: 1 3/4 cups each I’m a big football buff! And what food goes best with gameday? Chili, of course. I’ve created one that’ll be sure to please every palate. It’s vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and Monterey Jack or Cheddar cheese. But do try it without. I think you’ll find this intriguing chili—with the surprise additions of butternut squash and pumpkin pie spice—doesn’t need to be over-accessorized. The creamy avocado on top is a perfect finish. I love this recipe. Hope you do, too. Please let me know what you think! Calories Saved: 110
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