We are now at week #31 profiling the “50 Women Game Changers” outlined on Gourmet Online. Mary Berger at One Perfect Bite and we fellow bloggers are having a great time learning about these dynamic women chefs, writers, and entrepreneurs. Welcome back.
At 41, Donna Hay is a wife, and a mother of three children. Some would describe her as Australia’s counterpart to Martha Stewart. Donna became interested in cooking at a young age, and by the age of 14 she took over the reign of the kitchen and began cooking meals for the family. At 19, she became food editor at Marie Claire Magazine, where she worked for five years. Not long after that, she convinced Rupert Murdock to finance the Donna Hay Magazine, in exchange she would post her column in his group’s magazine. John Hartigan, her publisher and boss, calls her “one tough cookie.” Like Marta Stewart, she has made business out of her name. She has a television show, a multitude of books she’s written, a Donna Hay kitchen product line, and her magazine reaches 82 countries, and is the top-selling international food magazine in the US, and it has over 384,000 Australian subscribers. You have to be a “one tough cookie” to get that far.
The white bean dip recipe below is a modification of Donna Hay’s recipe. I added lemon juice and smoked Spanish paprika sprinkled over the top of the dip. I also splashed it with a bit of olive oil. I used navy beans instead of canned cannellini beans, feeling that home cooked beans as a healthy choice, and cannellini beans are more difficult to find. It was also necessary to add about 3 tablespoons of cooking liquid so the dip would be creamier and less stiff; water can be used as well.
Servings: 4 to 6
Yield: 2-1/4 cups
Prep Time: 15 minutes
1 – 14 ounce can of white navy beans, rinsed and drained
1 clove garlic, minced
1 teaspoon ground coriander (cilantro), cilantro
¼ teaspoon ground cayenne pepper
sea salt and cracked black pepper
1/3 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil
Cilantro leaves for garnishing
1) Place all the ingredients in a small food processor and process until smooth. Serve with bread or veggies. Serves 2.
Add whatever herbs or spices you like to create variations of the recipe.
*TIP- You can pre-cook beans and freeze them to have on hand. Thaw time is about 3 hours.
Check out what the other bloggers have come up with for this week. It all sounds so yummy!