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Posts Tagged ‘vegetarian’

  1. Baked Asparagus Dip (#27)

    May 25, 2012 by admin

     

    I wanted to celebrate the release of my new book “Foodies Rush In” by posting another dip just in time for the weekend! This week’s dip is super easy and takes advantage of all that asparagus out there. I decided to make it when a friend dropped off a ton of asparagus from her farm.

    It calls for 1 lb cooked asparagus. I like to roast my asparagus in the oven. Toss asparagus with olive oil and salt and roast for about 10 minutes. Let cool.

     

    INGREDIENTS

     

     

    1 pound fresh asparagus, cooked and cooled

    1 cup mayonnaise

    1 cup Parmesan cheese, shredded

    1 minced clove of garlic (optional)

     

    THE PROCESS

     

    Preheat oven to 350. Chop off tops of cooked asparagus into bite-sized pieces. Set aside. Chop the asparagus in a food processor. Combine all ingredients and then put in a casserole dish. Bake for 20-30 minutes, until it starts to brown and bubble.

     

    See how easy that is? Here are the pictures of the process:

    Chop the asparagus (but save the tips)

     

    Combine all the ingredients in a bowl and....

     

    ...mix!

     

    Spread in your favorite shallow casserole dish or pie plate.

     

    Bake and...

     

    ...Eat!

     

     THE VERDICT

     

    This is a solid 4 Pretzels. It’s easy, uses few ingredients, and you could probably add chopped artichoke hearts for a twist. Try it with tortilla chips or crackers. And while you’re kicking back with this and a glass of wine, think about checking out “Foodies Rush In”.

    Oh! Shameless self-promotion! I know. But it IS  a foodie book.

    Cheers!

     


  2. Sweet Onion Dip (#25) with Baked Zucchini Sticks

    April 4, 2012 by admin

     

     

    Someone on Pinterest pinned a picture of this recipe from the King Arthur Flour website. (To view their recipe, click HERE.) I immediately decided to make it. I won’t keep you in suspense. It’s awesome. Usually, I just post dips, but this one is soooooo good with the baked zucchini sticks, that they just BELONG together. The dip is also great with chips and I can imagine it slathered on a burger. Oh, baby. The dip itself is dairy free (unless you consider mayo dairy. I have no idea). You could probably make the zucchini sticks dairy free too, but I’m so into cheese that’s mild heresy. Still, you COULD.

     

    THE RECIPE

     

     

    Here’s the recipe copied from the King Arthur Site. Or click HERE for a printable recipe. (I still have to figure out how to get a recipe printer-widget on here.)

     

    DIP

    1 tablespoon butter

    1 medium sweet onion, about 1/2 pound, peeled and sliced

    2 tablespoons cider vinegar

    2 tablespoons honey

    1 tablespoon prepared mustard

    1 cup mayonnaise

    salt and pepper to taste

    ZUCCHINI STICKS

    1.             3 medium zucchini, unpeeled, cut into 3″-long stick
    2.             1 tablespoon salt
    3.             1 cup Panko bread crumbs
    4.             scant 1/2 cup freshly grated Parmesan cheese
    5.             1 tablespoon Pizza Seasoning or mixed Italian herbs
    6.             olive oil spray
    7.             1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

    Directions

    1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
    2) Once the onions are a medium brown, remove from the heat and add the vinegar.
    3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
    4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
    5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
    6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
    7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
    8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
    9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
    10) Serve immediately, with sweet onion dip.
    Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

     

    THE PROCESS

     

    The hardest thing is caramelizing the onions, because it takes time. You want to though. I cooked them on low for like 30 minutes. I probably could’ve kicked up the heat a little bit and should have let them get a tiny bit more charred. Caramelizing them makes the onions sweet and luscious instead of hot and bitter. It’s worth the wait.

     

    Onions after 5 minutes of cooking, slow and low.

    Onions at 10 minutes...

    Onions at 15 minutes...

    Onions caramelized! After 20+ minutes of cooking.

     

    Once your onions are done, add the onions, vinegar, honey (we used agave), and mustard into the blender and blend.

     

     

    Then add the mayo….

     

     

     

    Blend and then…voila! Dip!

     

     

    THE VERDICT

     

    Well, your house will smell of onions and you’ll need to air it out AND probably take a shower. (I once dated a man who perpetually smelled of onions. He was a vegan. We didn’t last long.)

    The dip itself is AMAZING. I give it a solid 5 of 5 pretzels. It also keeps well. Make it ahead of time and serve it later. I really want to try it on a burger.

    I didn’t document making the zucchini sticks because it takes a lot of time to post these blogs, and I’m too lazy for doing that. You can check the original recipe for that info.

    Try this dip. Seriously.

     


  3. White Bean Dip (#18)

    December 28, 2011 by admin

     

    I had some requests for specific recipes. One was from a healthy eater who’d like a non-dairy, vegetarian dip. This one goes a step further: it’s VEGAN. At least I think it’s vegan. It’s pretty vegan. This is a smooth dip with a little bite. You can adjust the garlic and lemon to your taste. I made the mistake of being really heavy on the garlic and olive oil the first time I made it, so I suggest start with less. You can always add more.

     

    THE RECIPE

     

    2 cloves garlic

    1 can (15 oz) white beans, such as Northern or Cannelini, drained and rinsed

    2 ½ tablespoons of olive oil

    1-2 tablespoons fresh lemon juice

    ½ teaspoon oregano or Italian seasoning

    salt to taste

     

    1. In a food processor, blend garlic until chopped.

     

    2. Add white beans, olive oil, lemon juice, oregano or Italian seasoning and salt and pepper. Blend until smooth.

     

    3. Serve.

    Basically, just put ingredients in food processor and blend until your heart's happy.

     

    THE VERDICT

     

    This is a really simple dip, with the added benefit of not having a ton of ingredients. And they’re ingredients that are easy to get year round. It’s a nice change from hummus, for sure. I’ve also added rosemary to this and that creates a really nice hint of winter. That sounds poetic. It’s just good. I give this a 3 Pretzel rating. It’s a good little dip. It’s actually better if you let it rest overnight. It’s a subtle dip. It doesn’t scream at you, and you probably won’t eat it obsessively, but it will make you feel good while eating it. Low fat, high fiber, all that good jazz. And it keeps great.

     

    The Dunkables

     

    Crudites

    Bagel Chips

    Root Chips

    Or try making a sandwich with rye bread or pumpernickel, smear with lots of dip, add sprouts, tomato, cucumber and shredded carrots. So good!


  4. Goat Cheese Holiday Spread (#16)

    December 6, 2011 by admin

    I asked for some suggestions on what kind of dips to post, and one reader recommended a recipe with goat cheese. I’m a huge goat cheese fan, so I immediately did some research. This one looked great because it could also work beautifully for Christmas, or if you’re having Italians over for dinner. You know, white, green, red. Whatever.

    THE RECIPE

    Ingredients

    1 (8 ounce) package of cream cheese, softened
    4 ounces goat cheese
    1 garlic clove, minced
    ½ teaspoon dried oregano
    ¼ cup prepared basil pesto
    ½ cup sundried tomatoes in oil, drained and chopped

    Garnish: paprika, or sundried tomatoes and fresh basil made to look like a wreath

    PREPARATION

    1. Put peeled garlic clove in food processor. Pulse until chopped. Add in cream cheese, goat cheese and oregano and blend until smooth.

    2. Line a small bowl with plastic wrap. Spoon 1/3 of cheese mixture into bowl in even layer.

    3. Spoon pesto in even layer over cheese layer. Top with 1/3 cheese mixture. Spoon sundried tomatoes (I chopped them in the food processor) over cheese mixture. Finish with remaining 1/3 of cheese mixture. Cover with plastic wrap. Refrigerate for at least 6 hours or until firm.

    4. Invert onto serving plate, remove plastic wrap. Garnish if desired.

     

    THE PROCESS

    This was, all in all, a pretty easy dip/spread to make. You do need a food processor or blender. I pulsed the garlic first, then added the cream cheese, goat cheese, and oregano and blended until smooth. Then I cleaned out the processor, and chopped the sun dried tomatoes. After that it was just layering the three spreads. The first layer was the hardest as it was a little messy, but after that it was easy.

     

    Pulse cheeses and oregano and garlic until smooth.

     

    Mmm. Smooth. The cream cheese balances out the goat cheese.

    Plastic wrap, cheese layer, then pesto layer

    Cheese layer again then sun dried tomato layer.

    Final cheese layer...then wrap and refrigerate.

    Once firm, flip it over onto a plate and remove plastic wrap. Viola!

     

    THE VERDICT

    I had some dips over (AKA my friends) and they dove into this spread. It was immediately declared a 5 out of 5 pretzels! It’s creamy, sweet, salty, garlic-y, and just plain delicious. It was hard to stop eating it. And, yeah, it’s more of a spread than a dip, but get over it. It’s creamy. Dip your finger in it, but only if your guests aren’t looking.

     

    THE DUNKABLES

     

    Crackers, any kind but my favorite are Club

    Bruschetta

    Bagel Chips

     

    ALSO

     

    Probably really good on toasted bagels or homemade pizza.

     

     

     

     

     


  5. Baked Feta with Marinara (#15)

    November 12, 2011 by admin

     THE RECIPE

    from Cooking Light

     

     

    1 teaspoon fresh lemon juice

    2 garlic cloves, minced

    1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained

    1 (4 ounce) package crumbled feta cheese (or soft goat cheese)

     

    Preheat oven to 350. Combine first four ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin dish or small shallow baking dish coated with cooking spray. top with tomato mixture. Bake at 350 for 20-30 minutes, or until you see the cheese is starting to bubble.

     

     THE PROCESS

    Crumble feta in a dish you've sprayed with cooking spray.

     

    Mix remaining ingredients in separate bowl.

     

    Pour tomato mixture on top of feta and bake until bubbly.

     

    This is a really easy dip. The only thing you have to chop, really, is the garlic. Make sure you squeeze out the juice in the canned tomatoes, though, because otherwise it gets soupy. I’ve made this with feta and goat cheese (not together. separately.) I have to say I almost prefer the goat cheese because it’s smoother, but the feta is good too.

     

    THE VERDICT

     

     

    Both cheese and tomatoes have that weird ‘umami’ quality, so when you eat this it’s very comforting. It’s homey. Warm. Gooey. Terrific with a glass of wine. In fact, you’ll probably feel pretty sophisticated eating this. It’s also great for winter because it uses pantry ingredients. And it’s a good dip for Christmas because, well, it’s red and white. Throw some parsley on there and Ho Ho Ho. Kealoha wanted to give it 3 pretzels, but I’m giving it 4 pretzels. Over the years, it’s become one of my quick go-to dips when I need to whip up something.

     

     

    THE DUNKABLES 

    This is best with sliced, toasted baguettes. I slice a loaf of french bread, lay the pieces out in a pan and cook for 5-10 minutes (flipping once). Check it frequently because you want the toast golden and not black. Black toast is waaaay not good.


  6. Blue Cheese Walnut Spread (#14)

    October 25, 2011 by admin

     

    For this week’s recipe, I’m going a little outside my boundaries and posting a spread instead of a dip. Still, you can DIP your knife in and spread it on a cracker, so it almost works.

    THE RECIPE

     

     

     

    Blue Cheese and Walnut Spread from Everyday Food Magazine 

    4 ounces bar cream cheese, room temperature

    ½ cup walnuts, chopped

    salt and pepper

    4 ounces (1 cup) cold crumbled blue cheese

    In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts. Season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible.

     

    THE PROCESS

    This is super easy, and a good ‘last minute’ appetizer, since you can just grab the ingredients at the grocery store, mix and serve.

    Cream the cream cheese. (Why does that sound gross?)

     

    Add the walnuts and salt and pepper.

     

     

    Fold in the blue cheese and serve.

    THE VERDICT

    3 pretzels! But don’t dunk in pretzels because they’ll break. This is a spread, not a dip.

    This dip/spread  is good. It’s not great, but when I served it, everyone liked it. Of course, you need to like blue (bleu) cheese. Kealoha wanted more blue cheesiness, which is easy to accommodate. High ranks on ease of this spread. Basically three ingredients and you’re good to go.

    We had steak for lunch with this. I wonder what the spread would taste like spooned onto a grilled hamburger or juicy steak? Mmmm.

     

    THE DUNKABLES

    Crackers (wheat tasted really good)

    Slices of pear (great combo)

     

     

     

     

     

     


  7. Hot Spinach and Artichoke Dip (#13)

    October 13, 2011 by admin

    This dip post is late, but there’s a good reason (besides getting married). I searched about a hundred recipes (literally) and tried three of them to find the right one. Some of them were too spinachy, some lacked flavor, some were just weird. Recipes all had the same basic ingredients, but some used fresh garlic, some garlic powder. Some used canned artichokes and blanched the spinach in boiling water. As much as I love Alton Brown, his recipe rated only a three…so I had to keep looking. And then I found it. It was posted on a general recipe-sharing website, and while like many other recipes it had the same basic ingredients with one exception: mozzarella cheese. Who knew this would be the magical ingredient needed to create a truly gooey and decadent dip.

    It’s luscious. Gooey. And you can’t stop eating it.

    The Recipe

     

    Copycat of TGI Friday’s Hot Artichoke and Spinach Dip

     

    ½ cup sour cream

    ½ cup mayonnaise

    ½ cup grated Parmesan cheese

    ½ cup cubed mozzarella

    1-2 teaspoons of minced garlic

    ½ package (about 8 ounces) frozen, chopped spinach, thawed and squeezed of its juice

    1 (14) ounce can artichoke hearts, chopped

     

    Directions:

     

    1. Combine all ingredients.

    2. Place in shallow casserole dish.

    3. Bake dip for 15-20 minutes at 325, or heat in microwave until bubbly.

     

    The Process

     

    The hardest thing is squeezing water out of spinach. Take the defrosted spinach (you can do this in the microwave if you need), put it on a clean kitchen towel and squeeze. I used to do this to dry sweaters when I washed them and was too poor to get dry cleaning. It works great.

     

     

    Chop ingredients and add in bowl and mix. Easy.

     

     

    Bake or heat in microwave.

     

     

    The Verdict

     

    I wanted to find a 5 Pretzel recipe and I think I did. This baby gets 5! The fresh garlic lightly adds bite to every mouthful and the slight acidity of artichoke balances the creaminess of the spinach and cheese. It’s simply awesome.

    Be careful not to overbake. You’re not really baking, just heating it through. If you bake it too long, the spinach will cook through and the dip will suffer for it. In fact, heating it the microwave works just as well.

     

     

     

     

     

     

     

     

    The Dunkables

     

     

     

     

    Bruschetta

    Root chips

    Tortilla chips

    Bagel chips

     

    Try it in an omelette. Dip also freezes well.

     

    Like this dip? Let me know! I’m hungry for comments. Want me to find or try a certain dip recipe? Please email me at tanya@tanyaeby.com.

     

     


  8. Dip #11 — Curry Mango Dip

    September 13, 2011 by admin

     

    After looking over the last 10 dips, I realized three of them have black beans in them. Maybe I’m sort of obsessed with black beans or something. (I have a great recipe for a black bean cake. Cake as in burger not yummy-with-frosting.) But it’s time to move on.

    Here’s a great dip I served at my Dip Party. Explanation to follow. (To make it look a little prettier, I swirled some extra chutney on top. That’s optional.)

     

    The Recipe

     

     

    4 ounces cream cheese, softened

    8 ounces sour cream

    1 teaspoon curry powder

    ½ cup mango chutney

     

    The Process

     

     

    In medium bowl, combine cream cheese and sour cream. (Or use mixer with paddle attachment.) Add curry and chutney. Stir well to combine and chill.

    When making this, I actually screwed up and put all the ingredients in together. I had to overmix it a little, so the chunks of mango in the chutney got a little liquified. Ah well. It still tasted great. I would recommend creaming the cheese and sour cream first though.

     

    The Verdict

     

    In Japanese cooking there’s some approach (that I can’t remember) which seeks to create harmony in food. It attempts to balance both flavors and color. For instance, you want every plate of your food to have the colors white, red, black, brown and green. So let’s say you have a tuna sandwich. Wheat bread, white filling, green lettuce, red tomato and black olives on the side. You also want to create harmony with flavors. Something truly satisfying is at once sweet, sour, salty, bitter.

    In short, this dip does this. There’s heat from the curry and mango dip, but it’s also cool from the cream cheese and sour cream. The mango chutney adds sweetness, and if you use a bagel chip for dipping, you also get a tang of saltiness.

    I love this dip. I give it 5 out of 5 pretzels, as did many at the dip party. Kealoha wasn’t crazy about it, but he’s not a fan of things with spice. He gave it a 3.

     

    The Dunkables

     

    Bagel chips (Our favorite. Plain bagel chips with sea salt.)

    Pita chips

    Veggies

    Naan

    Pretzels

    You could try regular chips but the dip is a little thick and might break them.

     

     

     

     

     

     

     

     

     

     

     

     


  9. Dip #10–Roasted Salsa

    September 9, 2011 by admin

    I should’ve posted this earlier, but it still works now. Great for the end of summer vegetables. This recipe comes from “Everyday Food”.

     

     The Recipe

     

    2 large tomatoes (1 1/2 pounds)

    1 medium white onion, halved

    3 jalepenos

    3 garlic cloves

    3 tablespoons fresh lime juice

    1/4 cup chopped cilantro

     

    The Process

     

    1. Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and unpeeled garlic cloves, in a single layer on a rimmed baking sheet.

    2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes. Garlic can be removed if it’s browning too quickly.

     

     

     

    3. D1scard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with coarse salt and pepper, and pulse to combine.

     

     

    4. Transfer salsa to a bowl and stir in the chopped cilantro. Refrigerate up to 3 days, or freeze up to 3 months.
    Kealoha and I are pansies when it comes to spicy salsa. I chop the onions first so that they’ll be really small, then add in the rest. I also think you should hold off on using all the jalepeno. I added all and then had to cook another batch because it was way too spicy. You can take out the seeds first, or just go down to one jalepeno and add more if you need it.

     

    The Verdict

     

     

    I served this at my Dip Party. While it wasn’t a stunner in the sense that everyone ooh’ed and ahh’ed over it (like they did over the Buffalo Wing Chicken Dip), they kept coming back to it.

    The salsa has this wonderful smokey flavor that sets it apart from any other salsa you’ve had. It’s really what sets it apart. It will need some cooling time, because hot salsa is more like a soup.

    It’s a great salsa. Full stop. Still, I give it 3 out of 5 pretzels because a salsa is still a salsa, even if it’s a smoky salsa.

    The lowdown: fun, quick, pretty easy to do. Makes a ton. And the food processor does most of the chopping for you.

     

    The Dunkables

     

    Tortilla chips

    Fried plantains

    Use as a topping on black bean cakes or tamales

     

     

    *Anyone reading this blog? If you are and enjoy it, please let me know! If you’ve tried any of the dips I’ve posted, let me know that too. And…if you have a dip you’d like to see posted, send it to me at tanya@tanyaeby.com. I’d love to give your dip a pretzel rating.


  10. Dip #9 — Black Bean Salsa/Salad

    September 4, 2011 by admin

     

    The Recipe & Process

     

    This recipe is so easy, I’m combining the two steps. Here are the ingredients:

     

     

    2 cans Black beans

    1 ½ cups frozen corn

    1 ½ cups diced tomato

    1 bunch sliced scallions

    1 each of green, red, yellow peppers, diced

     

    Mix above together in medium bowl.

     

    In separate bowl: mix sauce.

     

    Sauce:

    1/3 cup veg. oil

    1/3 cup red wine vinegar

    1 tsp Worcestershire

    2-3 tsp tabasco

    2 tsp cumin

    Salt and pepper to taste

     

    Pour the sauce over the salad. Salad tastes better the longer it sits. It’s good right away, but even better the next day. 

     

     

    The Verdict

     

    I got this from someone when I lived in Miami. A coworker of my boyfriend’s, if I remember right. That was…oh…17 years ago? Ouch.

    Anyway. It’s a terrific, subtle dip. We give this dip a 4 out of 5 pretzels. It won’t wow you with it’s flavor. It’s not that kind of dip. This one is quiet, yet seductive. You’ll keep going to this dip long after those fancier dips have had their way with you.

    In Miami, we served it with plantain chips. Soooo good. The salad is refreshing and crisp, and really good for you. I like to let it set out for an hour or so and let the flavors meld before serving it. It makes a lot so it’s great for a party. It’s not spicy because there are no jalepenos in it. Who cares? Not every salsa needs to be spicy. This is also terrific as a side salad, without any dunkables at all.

     

    The Dunkables

     

    Tortilla chips

    Plantain chips

    Corn chips

    A spoon.