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Featured Pro: Curtis Stone Category: Cooking Time: 2:48
CURTIS STONE: Hey, I’m Curtis Stone. I’ve got a GMC Trade Secret for you, which is presented by the Yukon hybrid.
Now, when you’re enjoying the outdoors, you want a snack. But it doesn’t mean you have to eat unhealthily. I’ve got some beautiful food here that’s really good for you. Come on, let me show you how to make it.
One of the things I love snacking on most of all is dips. Now, the thing that’s so fattening about eating dips is what you eat them from. It’s those fried corn chips. Okay, they can be as high as 30 percent in fat. So if you can bake something instead of deep-fry it, there’s going to be a lot less fat and it’ll be a lot better for you.
What I’ve got right here is I’m tearing apart a pita bread. Now, a pita literally means a pocket, and it comes just like that. So if you break it into two halves, we can then turn these into some nice big chips for us. So what I’m going to do is take a little bit of olive oil and just brush our pita bread on both sides just lightly. You don’t need too much; just like this. Okay, lovely. And then flip them over and do the exact same thing on the other side like that. And it doesn’t matter if they break up a little bit. I kind of like that rustic approach.
What you can also serve with dips is great crunchy vegetables. So I’ve got some carrots and some celery and some cucumber. Even some radishes are really nice. If you give yourself something nice and crunchy to contrast the smooth silkiness of the dip that you make, you’re in business. So you grab these, a little bit of salt over the top, and it goes into the oven. I’m going to put them in for about seven or eight minutes at about 400, 450 degrees.
Now, once you’ve got a nice, crispy chip – because these are what have just come out of the oven – see that? Delicious. They break up into all sorts of pieces. They then serve brilliantly for dips that have been made with a lot of vegetables. So this one’s made from chickpeas. I’ve got another one here made from eggplant. So there’s a couple of different types there.
Here’s a really simple one as well. This is yogurt, okay, and I’ve got some cucumber that I’ve just finally diced – throw that in – a little bit of garlic and a little bit of fresh mint. So I grab some mint leaves. Now, this is a tzatziki, which is also a pretty traditional dip but one that tastes amazing.
Now, when you’re getting your hands on the yogurt, try and go for the live active culture. Now, the live active culture is what’s inside the yogurt, which means it’s probiotic, which actually translates to pro-life, which is a good thing. Spin that around and you’ve got a beautiful tzatziki; lovely, healthy dips.
Over here I’ve got some nice, crunchy granola, which is good to snack on. It’s full of nuts and oats. And here I’ve got a nice, healthy trail mix, which is full of dried fruit, some papaya and sultanas and raisins and seeds; really good stuff.
I’m Curtis Stone, and that’s your GMC Trade Secret. Go on, eat a bit healthier.