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Storms, Simplicity, and White Bean Roasted Red Pepper Dip

“I believe the nicest and sweetest days
are not those on which anything very splendid
or wonderful or exciting happens
but just those that bring simple little pleasures,
following one another softly,
like pearls slipping off a string.”
L.M. Montgomery, Anne of Avonlea

It’s a simple pleasures sort of day.

The skies are stormy, the wind wild, and it is a day for flickering candles, well-thumbed books, and homey sorts of projects.

So in between work assignments and hot cups of something, I’m stealing quiet moments to read a few pages or write in my journal or knit.

My friends Ann and Marie are teaching me to knit – bless them. They can do it with eyes closed, their fingers flying through familiar stitches and motions, whipping out sumptuous cowls and the prettiest mittens you ever did see. I have dreams of being able to do such things myself and they’ve gamely agreed to help me along.

So we started this weekend, and all was going well until our dog Solar sneaked up on the porch when we weren’t looking, grabbed my yarn and bolted. Ayiyi! By the time Bear found my yarn it was a tangled mess of knots, dog slobber, sticks, dirt, and broken bits of leaves. Good heavens!

I thought there was no way to redeem it, but Bear sat on the veranda with me for ages and we got every last bit of that mess unraveled and rewound. (That man is a luv, I tell ya!) Now I have no excuse not to practice.

My favorite food of late has been a White Bean Roasted Red Pepper Dip that I’ve been eating by the spoonful. It’s so easy to make yet packed with flavor and all sorts of healthy things.

White beans are filled with antioxidants and are a good source of fiber, protein and magnesium. Red Bell Peppers (organic) also contain fiber, plus potassium and vitamins C and A. I add a lot of garlic to this dip too, and that makes it even healthier.

Next time I’m going to add chicken broth and some caramelized onions to turn it into a creamy soup.

What is your favorite healthy, simple food?

 White Bean Roasted Red Pepper Dip

Ingredients:

3 cups of white beans, cooked (2 cans drained and rinsed white beans)
2 organic red bell peppers, roasted, skinned and chopped (1 cup marinated roasted red bell peppers, drained)
3-4 cloves of garlic, chopped
1/4-1/2 cup chicken broth
salt and pepper to taste

Directions:

  1. Dump all ingredients into food processor or blender and puree until smooth. Add more chicken broth if necessary.
  2. Serve with vegetable sticks, crackers, or spoon it up.



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Ulysses S. Rant - Enjoy that dip, K. Simple pleasures and quiet moments really are among the best things life has to offer…

Krista - I finished the last of it last night and already miss it, @UlyssesSRant:disqus 🙂

Cathy - I love that you are learning to knit Krista. Your wool is gorgeous, so all the best with that. I can’t knit, but it is such a handy skill to have. Red bell peppers are one of my favourite things. My kids love to eat it raw and as you say it is so full of vitamins. I think we will have to make this dip of yours 🙂

Krista - Isn’t it so beautiful, @wanderingsheila:disqus ? I love the colors and it is so soft. 🙂 I’m slow as molasses at the moment, but I reckon I’ll get better. 🙂 xo

Joanne (eats well with others) - It really is about the simple things in life! Like this dip. It’s not fancy, per se, but it still sounds amazing!

Darlene - That looks absolutely delightful and I will most definitely be trying it out – both as a dip and as soup like you suggested! I have a few favorites which at present include lentil soup, creamy cauliflower soup (the one I told you about a few months ago that also has sweet potato in it), and roasted brussel sprouts.

Breanne Mosher - That dip looks scrumptious! I’ll have to try it. The girls (and I) love dipping things. =) Good on you for learning how to knit! I love your colours and your basket. =) I want to learn one of these days as well. And, yes, Bear, is a sweetheart. I love the peace that exudes from this post. XO

Krista - It is indeed, dear @joanneeatswellwithothers:disqus 🙂 I can’t wait to get to town tomorrow for more beans. 🙂

Krista - I loved your cauliflower sweet potato soup, @785d136664c76cb584d58ee2e8b9d430:disqus 🙂 SO delicious and nutritious. I love roasted Brussels Sprouts too. YUM!!

Krista - When you come to visit we shall gather our gorgeous skeins of yarn and sit on the back porch and knit and chat while the girls play, @facebook-100001665607063:disqus 🙂 And just thinking of that will keep me smiling all day. 🙂

Lindsay Hogg - mmm i’ll have to give it a go

[email protected] - Your dip looks so tasty! And so easy to make! Way easier than knitting, which I find really difficut – but I applaud your efforts.

Krista - Hope you like it, @twitter-82747769:disqus 🙂

Krista - Oh gosh, trust me, @8c55800e368a37aa499c24f6424eb7b2:disqus , I’m finding this knitting thing hard too. 🙂 They tell me it will get easier. Here’s hoping! 🙂

Hila - My grandmother tried to teach me how to knit – oh, it didn’t go well! 😉 I hope you have more success than me.

Krista - LOL! That cracks me up, @bcdeb9873aa58892d29aa565c71353f5:disqus 🙂 I will keep you posted on my progress…or lack thereof. 🙂

budgetjan - Can’t wait to try that recipe, it sounds delicious and healthy. My go to easy recipe is a Zucchini Slice recipe, made into 12 individual muffins.

Krista - I would love to try that, @budgetjan:disqus 🙂 It sounds so good! 🙂

bellini - I love a good hummus or a tzadiki but red pepper dip would be cheery as well as healthy.

Katja - My problem with knitting is that I can never remember how to cast on. Once someone’s done that for me I’m away (so long as I’m just knitting in a straight line, that is!) I have a friend who’s a guerilla knitter and she creates the most wonderful things around London, making covers for phone boxes and giant squids out of Sainsbury’s bags – that kind of thing.

Love the look of that bean dip. I might adapt it to use some of the veg that are in season here at the moment. I have a sneaky suspicion that it would be rather good with artichokes, for instance …

Krista - I hear that, @d2c5288256f8dea1a3c79d49a939a968:disqus 🙂 Straight lines are brilliant – just don’t make me have to change directions or needles or anything. 🙂 That dip with artichokes would be fantastic!!

Krista - Mmm, I love both of those too, Val. 🙂 Delish!

Jeanne @ CookSister - If left to my own devices, I would eat chickpeas with chopped olives, cherry tomatoes, feta, basil and olive oil every night for the rest of my life ;o)

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