Found this step-by-step recipe at Baker's Royale. So perfect of a post, no need to recreate. Here's the link!
1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon cumin
1/8-1/4 teaspoon cayenne
chopped fresh parsley, for garnish (optional)
Soak cashews in a bowl of water for at least three hours. Drain and rinse a few times, then drain well and place in food processor. Add remaining ingredients to food processor and puree until well-blended. The texture will be very thick. Add water, 1/4 cup at a time, until desired thickness. (To make a dip that didn’t drip, use 1/2 to 3/4 cups of water – added gradually to get the right consistency. Less water makes it edible with a fork; lots of water would turn it into salad dressing.) Sprinkle the top with freshly chopped parsley before serving.
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil
Preheat oven to 400 degrees F. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
I am really pushing it this week with the leftovers, as I haven’t had time to get to the store mid-week as usual. This Fridge Friday, I found 1 egg, some cooked broccoli, 2 chicken breasts, and one packet each of two types of snack cheese. These were a big hit, and surprisingly low in fat and calories!
2 chicken breast halves
2 tsp water
1 cup whole wheat breadcrumbs
2 cups cooked broccoli, chopped small
2 oz. cheese (I had cheddar and Laughing Cow on hand)
Salt and pepper
Preheat the oven to 350. Mix water and egg to make an egg wash. Fill second bowl with breadcrumbs. Cut the chicken breasts into 2 thin cutlets, so you’ll have 4 cutlets total.
Put a fourth of the cheese and broccoli on each cutlet, and secure with toothpicks. Season with salt and pepper to taste.
Dip chicken into egg wash, followed by breadcrumbs. Place chicken breasts on parchment paper covered cookie sheet, and drizzle with olive oil. Bake about 25 minutes.