French Onion Chip Dip Thickened with Tara Gum
The big game’s only a week away, all of your friends are coming over, and you’re rushing to gather everything for the day. You have cups, plates, utensils, drinks, chips, but as you double-check you realize you forgot to get the chip dip! Don’t feel like going to the store to buy dip? Or maybe you just prefer the delicious taste of homemade French Onion Dip and you want to impress your friends with your cooking skills? Don’t worry, we over here at Andean Star have you covered!
French Onion Dip Recipe
Ingredients (Makes 2 Cups):
½ Cup Diced Onions (Note: 1 cup of chopped yellow onions is around 7gs of carbs, so if you’re monitoring carbs make sure to be light on the onions. If you’re not on a keto diet you can try a whole cup, but if you are carb counting ½ a cup should be perfect!)
1 tbsp butter
2 oz cream cheese
1 ¼ sour cream
¼ tsp of black pepper
¼ tsp of sea salt or pink Himalayan salt
½ tsp of garlic powder
2 tsp of parsley
1 tsp of chives
1/8 tbsp Andean Star Organic Tara Gum Powder (To get the perfect texture!)
What Is Tara Gum you may ask?
Tara Gum is a natural thickening agent that comes from the seed of the Tara plant. It is used in a wide range of foods such as ice cream, bakery products, processed meats, sauces, condiments, salad dressings, and today we’re using it in chip dip!
If you’d like to learn more, or you’re interested in purchasing some Organic Tara Gum, head over to our shop: Andean Star Superfoods – Tara Gum
Putting together the dip
First, melt butter on a pan set to medium heat. Once the butter is fully melted add in the onions. Make sure you take your time and don’t rush this part. Caramelizing onions is a slow process and speeding it up will only result in a burned product. Trust me, this will be worth it in the end.
A lot of people at this point pour in the seasoning with the onions, which you are definitely free to do, but for this specific recipe, we’re going to wait until a little bit later.
Stir the onions occasionally then let them cook for around 15 minutes, or until they’re fully caramelized (sweet and brown).
Now that you have caramelized onions, you’re going to want to put those to the side for now. Next place the sour cream, cream cheese, and all of the seasoning, herbs, etc into a bowl. Mix everything up until you have a smooth mixture.
Just as a note, now would be a perfect time to throw everything, onions included, into a blender! You actually are able to completely avoid spending a lot of time manually mixing the ingredients, by just blending everything together if you’d like. As long as you add in the 1/8 tbsp of tara gum, the texture should come out just right! However, if you don’t have access to a blender, or you’d prefer to manually do it yourself, then make sure to use a microwave to help smooth the mixture. Just throw the sour cream + cream cheese combination in the microwave for extremely short periods of time until you get the texture you prefer.
If you ended up blending everything together the dip is now complete. However, if you chose the manual route this next part is for you. You’re going to want to add in the caramelized onions and mix those in as well. Once that’s complete place everything into an airtight container and refrigerate for a few hours to let the flavors set in.
And done! A delicious dip for the game and the best part about this specific recipe is it is also keto-friendly! This only makes about two cups so if you’re having a lot of friends over, or if you’d just like more dip for the week then make sure you adjust the ingredients to the amount you want. Now you can enjoy the football game, and not worry about having chips without dip!
Ingredients:
- 150 Grams White Quinoa – Andean Star
- 250 Grams Unprepared flour
- 1 teaspoon baking powder
- 90 Grams Butter
- 3 tablespoons candied fruit
- 2 Units Egg
- 1 1/2 Tablespoons of brazil nuts- Andean Star
- 3 Tablespoons Raisins
Preparation:
-
- Preheat the oven to 180°C
- Wash the quinoa 3 times and cook it until it is well cooked. Strain it and spread it on a tray or plate to cool.
- In a bowl, mix all the ingredients until you have a dough. Let it rest in the refrigerator for 10 minutes.
- In a greased plate or with lard paper, distribute the dough in small portions to take to the oven at 180°C for 15 minutes. Wait for them to cool down and eat.
Ingredients:
- 1 cup of instant quinoa flour – Andean Star
- 10 mushrooms of your preference.
- 1 glass of water
- 1 onion, chopped
- 2 chopped tomatoes
- Parsley to taste
- 1 tablespoon of yeast
- Extra virgin olive oil
- 1 pinch of salt and ground black pepper
Preparation:
- preheat the pan with the olive oil, then add the onion, salt, chopped septa, parsley and chopped tomato.
- In another bowl mix the instant quinoa flour, ground pepper, yeast, a little olive oil and the water, mix until dissolved. Then add some of this mixture to the frying pan over low heat for a few minutes until the crepe is formed.
- Finally, prepare the salted crepe at the table.
Ingredients
- 1 ¾ cup uncooked or wholemeal
- 1 ½ teaspoon baking soda
- 2 teaspoons of ginger powder – Andean Star
- 1 teaspoon of ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon sweet pepper
- 2 tablespoons of maca powder – Andean Star
- ¼ teaspoon salt
- 100 grams of unsalted butter at room temperature
- 2/3 cup of panela or blonde sugar
- 2 eggs at room temperature
- ½ cup of yacon syrup – Andean Star
- ¾ cup fresh milk at room temperature
- Nuts
Preparation
- Butter and flour a 24cm x 14cm rectangular cake mould.
- In a bowl, sift the flour, bicarbonate, ginger, cinnamon, cloves, sweet pepper, maca and salt. Set aside.
- In another bowl, beat the butter with the panela for 4 minutes.
- Add the eggs, one by one and continue beating. Use a spatula to help mix well the sides and the bottom of the pan.
- Add the yacon syrup. Continue beating.
- Add the flour mixture alternating with the milk, beating at minimum speed until no traces of flour remain.
- Pour the mixture in the mold and take it to the oven preheated in 350F or 180C for 1 hour or until, when inserting a stick, it comes out clean.
- Remove from oven, let stand for 15 minutes and turn over on a wire rack.
- Allow to cool completely before starting. Serve with nuts.
The Christmas table is often filled with unhealthy and unhealthy foods. That’s why I’ll leave you the recipe for a chia seed pudding with almond milk, suitable for vegans, so you can collaborate with something exquisite and nutritious.
Ingredients
- 200 ml of almond milk
- 3 tablespoons of chia seeds – Andean Star
- One teaspoon of powdered cinnamon
- ½ cup pomegranate seeds
- 1 teaspoon of yacon syrup – Andean Star
- ½ teaspoon of tara gum – Andean Star
- 2 tablespoons of chopped brazil nuts- Andean Star
Preparation
- Place the almond milk or other vegetable milk (coconut, hazelnuts, etc.) in a container with the chia seeds and powdered cinnamon.
- Let it hydrate for 10 minutes and stir with the help of a spoon. Cover the container and let it rest in the refrigerator for at least 12 hours.
- If you want the chia seed pudding to be more consistent, you can add 1/2 teaspoons of tara gum before moisturizing.
- Serve in glasses and decorate with some pomegranate and chestnut seeds.
Prepare an original and delicious quinoa salad with nuts and grapes for this Christmas, which is accompanied by a delicious olive oil based vinaigrette that gives it a special touch. What would you use to accompany this delicious recipe for a Quinoa Christmas Salad?
Ingredients (4 Servings)
- 4 cups of water
- 1 tablespoon of salt
- 2 cups of white quinoa – Andean Star
- 1 bleached broccoli
- 1 bunch of asparagus pieces, blanched
- 2 cups of red grapes
- 1 cup of blueberries and raspberries
- 1 cup of caramelized brazil nuts in pieces- Andean Star
- 1 cup of Olive Oil for the vinaigrette
- 3 tablespoons of orange juice for the vinaigrette
- 2 cloves of garlic, finely chopped, for the vinaigrette
- 1 ½ cups lemon juice for the vinaigrette
- 1 teaspoon of salt for the vinaigrette
- 1/2 teaspoon of pepper for the vinaigrette
Preparation
- In a pot on medium heat, boil the water with the salt and add the quinoa. Lower the heat and cook covered for 20 minutes. Cool down.
- In a bowl, mix the quinoa with the broccoli, asparagus, grapes, blueberries, raspberries and nuts.
- For the vinaigrette, crush the garlic with the Olive Oil. Add the juices, salt and pepper and emulsify with the oil.
- Serve the salad with the vinaigrette.
INGREDIENTS
BASE
- ¼ cup flax meal (40 g)
- ¾ cup water (180 mL)
- 6 cups rolled oats (540 g)
- 6 cups Andean Star Quinoa (1 kg), cooked
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Andean Star Yacon Syrup (220 g)
- ½ cup refined coconut oil (120 mL), melted
- 2 teaspoons vanilla extract
- 4 ripe bananas, mashed
FILLINGS
PEANUT BUTTER CHOCOLATE CHIP
- 6 tablespoons peanut butter
- 5 tablespoons mini chocolate chips
APPLE CINNAMON
- ¾ cup gala apple (90 g), diced
- 6 tablespoons walnuts, chopped
- 1 ½ tablespoons cinnamon
- ¼ teaspoon nutmeg
CARROT CAKE
- ¾ cup carrot (30 g), grated
- 3 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons almond butter
MIXED BERRY
- 3 tablespoons almond butter
- ⅓ cup Andean Star Dried Goldenberries (55 g)
- ⅓ cup raspberries (40 g)
- ⅓ cup blueberries (40 g)
- nonstick cooking spray
PREPARATION
- Preheat the oven to 375°F (190°C).
- To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
- In a large bowl, combine the oats, quinoa, baking powder, salt, yacon syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
- Divide the base dough equally between 4 medium bowls.
- Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
- Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
- Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
- Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
- Grease 2 9×13-inch (23×33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
- Bake for 25-30 minutes, until the edges are slightly golden brown.
- Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
- Enjoy!
Ingredients
- 3 ripe bananas
- 2 ½ tablespoons organic cacao powder (Andean Star)
- 2 tablespoons cacao nibs (Andean Star)
- ⅓ cup almond milk (80 mL)
- 1 teaspoon agave
Preparation
- Peel and slice the bananas, then freeze overnight.
- Add the frozen bananas, cacao powder, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and thick.
- Transfer to a loaf pan and freeze for at least 2 hours.
- Serve with your favorite toppings.
- Enjoy!
INGREDIENTS
- 1 small sweet potato
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 portobello mushroom
- ½ small zucchini
- 1 small shallot, finely chopped
- ¼ teaspoon crushed red pepper flakes
- 1 cup cooked quinoa (from about ½ uncooked)
- ¾ cup dried breadcrumbs
- 1½ teaspoons fresh lemon juice
- 4 English muffins, split, toasted
- Guacamole, tomato chutney, and sprouts (for serving; optional)
RECIPE PREPARATION
- Preheat oven to 350°. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
- Remove stem from mushroom; discard. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid.
- Heat 1 Tbsp. oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
- Add breadcrumbs, lemon juice, and about ¼ cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
- Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties.
- Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.
- Do Ahead: Patties can be made 3 days ahead. Cover and chill.
Ingredients
- 2 cups (3/4-inch) diagonally cut carrot
- 2 teaspoons olive oil
- 1/2 teaspoon salt, divided
- Cooking spray
- 5 tablespoons plain 2% reduced-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 1/2 tablespoons Andean Star Yacon Syrup
- 3/4 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups Andean Star cooked quinoa
- 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 1 1/2 cups seedless red grapes, halved
- 1/2 cup thinly sliced green onions
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup toasted sliced almonds
- 4 cups mixed salad greens
Directions
- Preheat oven to 450°.
- Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender.
- Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture.
Ingredients
Makes 6 muffins
- 4 large eggs, separated
- 2 sticks softened butter
- 1 ½ cups coconut sugar
- 1 1/2 cups Andean Star Baking Flour – Gluten Free
- ½ cups Andean Star Organic Cacao Powder
- 1 cup mashed banana
- ¾ teaspoon baking soda
Directions
- Beat egg whites until stiff peaks form.
- Whisk the butter, sugar, and yolks together.
- Add the baking flour – gluten free, organic cacao powder, banana, baking soda and evaporated milk. Mix.
- Fold in the whites.
- Pour into a muffin pan.
- Bake for 45 minutes at 375 degrees F.
Ingredients
Serves 10
- 1 ½ cup Andean Star Gluten-Free Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon orange zest
- 1 cup milk
- 2 tablespoons orange juice
- 2 tablespoons apple sauce
- ¼ cup coconut oil
Directions
- Whisk the wet and dry ingredients together in separate bowls.
- Combine the wet and dry ingredients. Mix until just combined.
- Pour into a greased 9-inch cake pan.
- Bake for 20 minutes at 400 degrees F.