Time to meet your new favorite dipper of choice! Usually avos are the dip, but in this tasty plot twist they become the dipper. Did you have that on your bingo card?
Easy to make in an oven or air fryer.
Ingredients
3 avocados, refrigerated for about an hour before cutting to preserve consistency
1 cup chickpea flour, divided
½ cup water
¼ tsp garlic powder
¼ tsp white miso
¼ tsp salt
¼ tsp smoked paprika
Pinch of cayenne
Pinch of ground cumin
1 cup breadcrumbs
Oil to coat air fryer basket (if using air fryer)
1 cup mayonnaise – regular or vegan
Hot sauce to taste – we like kimchi sriracha
Directions
Preheat oven/air fryer to 425°. If using an oven, line a rimmed sheet pan with parchment paper. In a small bowl, mix mayo and hot sauce to taste and set aside in fridge.
Slice avocadoes in half. Remove pits and slice each half into quarters. Remove skin and slice each piece in half again. (This way each avocado will yield about 16 pieces.)
In a small bowl, add miso to water and dissolve as completely as possible. Combine ¼ cup chickpea flour with water – it should be like pancake batter, not too thin.
In another bowl, add garlic powder, salt, smoked paprika, cayenne and cumin to remaining chickpea flour. Whisk to combine.
Put breadcrumbs in a third bowl. If using an air fryer, spray tray/basket with oil.
Put one avocado slice in chickpea flour, then lightly onto a fork and into the batter. Make sure the slice is completely covered – the curvy part may take a little more effort. Lift the slice out of the batter and turn it side to side so excess drips off.
Lower slice into breadcrumbs so it’s covered. Press gently so breadcrumbs stick to the slice and place it on the sheet pan or into air fryer tray/basket. Repeat with remaining slices and place next to each other with about an inch of space in between.
If using an oven, bake avocado fries 15 minutes and then flip over to bake another 15 minutes or until golden brown. If using an air fryer, fry for about 12-14 minutes and then check for golden brown doneness. Fries should feel crispy when done, not soggy.
Peanut butter and the mix of spices add an earthy depth that balances well with the brightness of the tomatoes.
This is a great recipe for your Kwanzaa karamu feast, or any time you want something rich and delicious.
Ingredients
1-3 Tbsp olive oil
1 ½ lb beef stew meat cut into chunks
2 medium white onions, chopped
2 cloves garlic, minced
1 Tbsp ginger, minced
1 Tbsp Better Than Bouillon
1 (14.5-oz) can whole peeled tomatoes, coarsely chopped
1 small sweet potato, peeled/diced
½ tsp cayenne
½ tsp coriander
½ tsp cumin
1 bay leaf
½ – ¾ cup crunchy peanut butter
Salt and pepper
Cooked rice for serving
Directions
Add 1 Tbsp oil to a large pot over medium-high heat. Once pot is hot, add beef chunks without crowding and brown for about 2-3 minutes on each side. Set aside.
Turn heat to medium and add 2 Tbsp oil to the pot along with onions. Sauté until soft, then add ginger and garlic and sauté 3 minutes more.
Add beef chunks back to pot with 1 Tbsp Better Than Bouillon and water to cover. Add tomatoes, spices and sweet potato and simmer uncovered for about 2 hours until meat is tender. Add water to thin as needed while meat cooks.
When meat is just getting tender, add peanut butter and keep simmering until very tender/flaking apart and veggies are cooked down – about an hour. Taste and adjust seasonings, adding more peanut butter if needed.
If cornbread and a soufflé had a baby, this would be it! It’s thought to have Native American origins and is sometimes called Awendaw or Owendaw after the Lowcountry South Carolina region that was home to the Sewee tribe.
Whatever you call it, you will also call it ‘delicious!’
Ingredients
¾ cup cornmeal
½ – 1 tsp salt
2 cups milk (2%)
3 Tbsp unsalted butter, melted
4 eggs, separated
½ cup cooked corn kernels
Butter, for greasing pan and also serving
Directions
Preheat oven to 325° and grease a 1½ quart or 8” x 8” baking dish.
Heat milk on the stove, hot but not yet boiling. Add cornmeal and cook 3-5 minutes until it thickens. Remove from heat and add butter, salt and corn kernels. Let cool.
Beat egg whites and yolks in two separate bowls, making sure whites are stiff.
When cornmeal mixture has cooled, add egg yolks. Fold in egg whites with a spatula. Pour mixture into prepared baking dish and bake until brown on top and center is cooked, about 45 minutes.
“Sukuma Wiki” means “stretch the week” in Swahili – making the most of the food you’ve got. The recipe can vary a lot depending on what’s available.
This is a great recipe for using whatever greens you’ve got on hand – collards, kale, spinach… Use this lineup of celebration spices or keep it simple with just onion, garlic, lemon juice and salt/pepper.
Ingredients
1 lb chard
2 medium tomatoes, chopped (about ½ lb)
1 white onion, diced
1 clove garlic, minced
1 Tbsp avocado oil
½ tsp ground coriander
½ tsp turmeric
1 tsp cumin
Pinch of ground fenugreek
1 ½ tsp salt
¾ cup water
Juice of 1 lemon
Ground black pepper
Directions
Remove stems from leaves and chop into small pieces. Set aside. Chop leaves into ribbons.
In a large pot, heat the oil over medium-high heat. Add onion and cook/stir until softened, about 7-9 minutes. Add garlic and chopped chard stems and cook 1 minute more. Stir in coriander, turmeric, cumin and fenugreek. Add tomatoes and cook 1-3 minutes.
Add chard ribbons and stir to coat with other ingredients. Add in salt and a few grinds of pepper, stirring again. Pour in water, cover pot and turn heat to medium. Cook 8-10 minutes, until greens are tender.
Remove from heat, gently toss with lemon juice. Serve hot.
A robust and delicious dip for game day, or any day!
Ingredients
1 lb uncooked ground bison with 1 taco seasoning spice packet (we like Simply Organic or Siete’s)
1 white or red onion, finely diced
1 small bell pepper or poblano pepper, seeded/finely diced
1 cup fresh or frozen corn, thawed
¾ lb Monterey Jack or other stringy melting cheese, shredded
¼ lb pepper jack, shredded
Sprinkle of chili powder
Sprinkle of garlic granules
¼ cup cilantro, chopped
Tortilla Chips for serving
Optional Toppings:
1 Roma tomatoes, diced (optional topping)
2 scallions, green and white parts sliced into rings (optional topping)
Directions
Preheat oven to 400°.
In a large skillet, cook and crumble chorizo or other ground meat until brown. Stir in chili powder and garlic granules. Mix in taco seasoning packet if using meat other than chorizo. Remove from skillet and drain on a paper towel. Pour off excess fat.
Add onions, peppers and corn to skillet and cook over medium-high heat until veggies are soft and golden brown, about 8 minutes. Remove from heat, set aside.
In a medium oven-proof skillet, place 1/3 of cheese and then half the meat. Add another 1/3 of cheese and then as much of the veggies as can fit, along with rest of the meat and finally the rest of the cheese. There may be some ingredients left, just make sure to reach the top of the skillet. Everything will shrink once the cheese melts.
Remove from oven and top with diced tomatoes, scallions and cilantro. Serve immediately with tortilla chips.
To freeze: Allow queso to cool completely at room temp for ½ hour or more. Stir occasionally while it cools to help release excess heat, then transfer to fridge to cool further. Divide into smaller, manageable portions. Get as much air out as possible and seal in containers or bags. Will last in freezer for 2-3 months and may not be quite as creamy-smooth as the first day…but pretty close!
This recipe is a great intro to venison. Cocoa powder can help to reduce gamey flavor, and masa harina provides additional thickening and a bright earthiness.
Have plenty of topping options on hand so folks can customize!
Ingredients
2 Tbsp olive oil
2 white onions, chopped
8 cloves garlic minced
1 green bell pepper, seeded/chopped
1 carrot, finely diced
1 small sweet potato, peeled/diced
¼ cup chili powder
2 Tbsp ground cumin
1 Tbsp dried oregano
2 tsp dried thyme
1 tsp ground coriander
¼ cup masa harina
Salt and freshly ground black pepper
2 pounds ground venison
2 (15.5 ounce) cans kidney or black beans, drained/rinsed
2 10-oz cans fire-roasted diced tomatoes
1 28-oz can tomato puree
1 4-oz can diced green chilis, drained
1 bay leaf
Optional: 1-2 tsp cocoa powder
Toppings for serving: Shredded cheese, sour cream, green onions, diced avocado, crumbled corn chips
Directions
Add oil to a large pot or Dutch oven over medium-high heat. Add onions and sauté about 3 minutes. Add garlic and sauté one minute more. Add bell pepper, carrot, sweet potato, chili powder, cumin, oregano, chili powder, thyme, coriander, cocoa powder (if using) ½ teaspoon salt, and ¼ teaspoon pepper. Cook 6-8 minutes until veggies soften.
Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes. Stir in masa harina.
Stir in beans, tomatoes, tomato puree, green chilis and bay leaf. Once simmering, cover and cook for 30 minutes. Remove lid, simmer 30 minutes more. Remove bay leaf and add more salt/pepper as needed.
