Hummus

I currently live in the land of hummus. It's a pretty regular part of the diet in these parts so I haven't really felt a need to make my own, especially since I've tried to make it in the past unsuccessfully.  However, I was at book club a while back at my friend Kelly's house and she served this delicious homemade hummus.  I couldn't get enough.  I raved about it so much that she brought me the leftovers.  The texture is fantastic and it has a nice balance of lemon and garlic.  You can play with the ingredients to get the texture and flavor you like.

HUMMUS

• 2 cans (15 ounces) chickpeas
• 3 cloves garlic, minced
• 1 teaspoon Kosher salt
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup water
• 1/3 cup tahini, stirred well
• 1/3 cup olive oil

Place chickpeas, garlic, and Kosher salt in the bowl of a food processor and process for a minute or so.  Scrape down the sides of the bowl.  

Add the lemon juice, water, and tahini while the food processor is running.  Scrape down the sides of the bowl again.  

Add the olive oil with the food processor running and process until the hummus is a desired consistency.

Source: Alton Brown and Brad Van

White Bean Dip with Pita Chips

Welp, summer has come and gone and I'm back to the heat and the sand.  It's actually quite nice to be back to my bed and a routine. And, it's amazing to not be new to everything.  So amazing that I might just stay one more year . . .

I cooked very little this summer because I was busy meeting friends for lunch (Qdoba mostly), playing outside, and spending time with these two.

One of the few things I did make this summer was this yummy bean dip.  If you need something quick and tasty to take to a get together, this is it.  The dip was garlicky and the pita chips slightly chewy (which is how they should be, in my opinion).

Tuck this recipe away for when you're in a pinch for time (and money) because homemade doesn't get easier than this!

WHITE BEAN DIP

• 1 can (15 ounces) cannellini (white kidney) beans, drained and rinsed
• 2-3 cloves garlic
• juice of 1 lemon
• 1/3 cup olive oil
• 1/4 cup loosely packed fresh Italian parsley leaves
• salt
• pepper

Place beans, garlic, lemon juice, olive oil, and parsley in the food processor. 

Pulse until the mixture is coarsely chopped.  

Season with salt and pepper, to taste. 

PITA CHIPS

• 6 pitas
• 4 tablespoons olive oil
• salt
• pepper
• oregano

Cut each pita into wedges. 

Arrange pita on a large baking sheet.  

Pour olive oil over pitas and toss to coat evenly.  

Spread out wedges evenly and sprinkle with salt, pepper, and oregano. 

Bake for 8-10 minutes, or until toasted and golden in color. 

Source:  Giada De Laurentiis 

Mediterranean Dip

This is the perfect appetizer to make for the 4th of July!  It is bursting with flavor, super easy to throw together, and the end product is colorful and beautiful.  Added bonus: it's full of healthy ingredients.  This is all the best things about Mediterranean food in one delicious little dip. 

It all starts with a layer of cilantro pesto (YUM!) that is topped with hummus, and then sprinkled with all sorts of delicious toppings.  I didn't include amounts for the toppings because it's really up to you. 

MEDITERRANEAN DIP

• 2 cups fresh cilantro leaves and stems
• 2 cloves garlic
• ⅓ cups olive oil, divided
• 2 tablespoons pecans
• 2 tablespoons pine nuts
• ¼ cup shredded parmesan cheese
• 2 cups hummus (I like to use the Mediterranean hummus from Trader Joe's.)

Top with: 

• cucumber, chopped
• red onion, thinly sliced
• kalamata olives, finely chopped
• grape tomatoes, chopped
• feta cheese
• pine nuts
• chopped cilantro

Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms.


Add pecans, pine nuts and cheese, and process until blended, stopping to scrape down the sides of the bowl.


With the processor running, pour the remaining oil in a slow, steady stream; process until smooth.  


Spread pesto on a platter.


Spread hummus on top of pesto. 


Top with cucumber, red onion, olives, tomatoes, and feta. 


Add a few pine nuts and cilantro leaves for garnish. 


Serve with pita chips, flatbread, carrots, or whatever you feel like dipping! 


Source:  Tasty Kitchen

Caramelized Onion Dip

This dip is absolutely delicious.  It blows any other store-bought or made-from-a-packet kind of onion dips out of the water. Definitely make sure you cook the onions slowly and for the full time.  You want them browned and caramelized; that's what gives this dip such great flavor!  I like to serve it with good sturdy potato chips, like Tim's, that hold up well to the dip. 

CARAMELIZED ONION DIP

• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon Ksher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds.


Heat the butter and oil in a large saute pan over medium heat.


Add the onions, cayenne, salt, and pepper and saute for 10 minutes.


Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.


Allow the onions to cool.


Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer with the paddle attachment and beat until smooth.


NOTE:  I have used an electric mixer before, but this last time I used a food processor instead.  After adding the onions, I pulsed the mixture just a few times so the onions were chopped a little smaller.  Otherwise the dip can be a little stringy and tricky to manage. 


Add the onions and mix well.


Serve at room temperature with good potato chips and/or vegetables.


Source:  Ina Garten

Cheese Ball

This is a family holiday classic, at least for my family.  In fact, my mom had a hard time giving me a recipe for it because it's just one of those things that she's thrown together for years and years.  I got a general idea from her and then paid attention to amounts as I made it tonight.  She never actually forms it into a ball or rolls it in nuts (which has always seemed gross to me) as many recipes instruct you to.  Nevertheless, we've still always called this cheese ball. 

This is definitely a recipe that can be adjusted and tweaked, depending on your preferences.  You could use medium or sharp cheddar, depending on what you like (I used sharp).  You could also reduce the cream cheese if you're looking for a more intense cheddar flavor or go heavy on the bacon if that sounds good to you.  In fact, I feel like I remember my mom's having a darker orange color which makes me think she didn't use equal parts of cheddar and cream cheese.  My version tasted pretty darn good though so I didn't mess with it. 

And why am I making cheese ball on this Sunday evening in March?  Because it is my TREAT WEEK at school.  This is a super big deal, people.  Every Wednesday at school is treat day.  Each week one teacher or staff member is in charge of bringing tasty treats for everyone to enjoy.  It's amazing how a few fun snacks can improve the mood of an entire building of educators.  I think this is what I like best about cooking: bettering someone's day by feeding them something delicious. 

So, yes, it's Sunday and I'm already working on snacks for Wednesday.  I've got a few other things to make and a pretty busy week and since cheese ball is perfect for making ahead I went for it.

CHEESE BALL

• 1/4 pound bacon, roughly chopped
• 8 ounces shredded cheddar cheese (about 4 cups)
• 8 ounces cream cheese
• 1-2 tablespoons bacon grease
• 1-2 tablespoons milk or cream (optional)
• 1/4 cup chopped green onions

Cook chopped bacon on medium heat until crisp.  Reserve1-2 tablespoons of bacon grease.


In food processor, mix cheddar cheese and cream cheese for 2-3 minutes or until well combined. 


Add bacon grease, 1 tablespoon at a time until mixture is a consistency you like.


If you want your cheese ball to be crumbly, don't add milk here, but if you want your cheese ball to be more like a spread, add milk or cream until the mixture if your desired consistency. 


Add green onions and bacon pieces and pulse the food processor a few times until well incorporated.


Chill. 


I prefer this to be room temperature when serving so that is spreads more easily.  Let cheese ball sit out for a bit before serving. 


Serve with crackers and veggies.  I think it should be served with Wheat Thins.  


Source: Marsha Porter 

Pepperoni Pizza Puffs

These little pepperoni pizza puffs are perfect! (How's that for alliteration?!)  Kids love them, but they're impressive enough to wow adults as well.  You might want to double this recipe unless you're serving them to a very small crowd.  Trust me, double it.  I always wish I had. 

 PEPPERONI PIZZA PUFFS

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup milk
• 1 egg
• 1 cup mozzarella cheese, shredded
• 1 cup pepperoni (about 5 ounces), cut into small cubes, see note below
• marinara sauce, for serving
• fresh basil, chopped

Note on pepperoni:  Go to the deli counter and ask for a chunk of pepperoni so that you can cut it into small cubes.  You'll need about 5 ounces for one cup of small cubes.  I removed the outside casing before cubing it. 


Preheat oven to 375 degrees.


Grease a 24-cup mini muffin pan.


In a large bowl, whisk together the flour, baking powder, milk, and egg.

Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. 

Bake until puffed and golden, about 20 minutes.

Sprinkle with basil and serve with marinara if so desired. 


Source:  A Bountiful Kitchen

Queso Blanco

This queso might be the best thing that's happened to me in the last month.  Okay, maybe my month hasn't been THAT rough, but I'm just saying, it's up there. 

It is sooooooooo cheesy and soooooooo de-lish.  And pretty simple to throw together.  The only trick is to keep it warm while serving.  I'm pretty sure I had a mini crockpot at some point in my adult life that I got rid of because I didn't know what I would use it for.  It would have come in handy the other night.  Instead I made a mess of my pan trying to keep it warm on the stove.

Note on white American cheese:  I bought it at the deli counter unsliced and then grated it.  If you can only find it sliced, cut it into thin strips.

This is what my perfect nachos con queso looked like.  Mmmmmmmmmm.   

QUESO BLANCO
(yields about 2 cups)

• 1 tablespoon canola or vegetable oil
• 1/4 cup finely chopped onion
• 1 jalapeño pepper, seeded and finely chopped
• 12 oounces white American cheese, shredded or sliced thinly
• 4 ounces Monterey jack cheese, shredded
• 1/4-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2 tablespoons minced fresh cilantro

Heat the oil in a medium saucepan over medium-high heat.


Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.


Reduce the heat to medium-low.  Add both of the shredded cheeses and 1/4 cup of the milk.


Stir until completely melted.


Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.


Serve immediately.


Source:  Mel's Kitchen Cafe

Ham & Cheese Pastry

I had a few friends over last Saturday morning to visit and catch up.  I made this ham and cheese pastry and it was pretty darn good.  Frozen puff pastry can make you feel like a legit pastry chef!  Seriously . . . throw a little gruyere and ham between two sheets and . . . VOILA!

It looked really puffy and impressive when it came out of the oven.  Isn't it pretty?

HAM & CHEESE PASTRY

• 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
• 2 tablespoons Dijon mustard
• 1/4 pound black forest ham, sliced
• 1/2 pound Swiss Gruyere cheese, sliced
•  egg, beaten with 1 tablespoon water, for egg wash

Preheat oven to 450 degrees.


Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches.


Place it on a pan lined with parchment and brush the center with the mustard, leaving a 1-inch border around the edge.


Place a layer of ham and then cheese, also leaving a 1-inch border.


Brush the border with the egg wash.


Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12 inches.


Place the second sheet on top of the filled pastry, lining up the edges.


Cut the edges straight with a small, sharp knife and press together lightly.


Brush the top with egg wash and cut a few slits in the top to allow steam to escape.


Bake for 20 to 25 minutes, until puffed and golden brown.


Allow to cool for a few minutes, slice into squares, and serve hot or warm.


Source:  Ina Garten

Chicken Taquitos

These are a non-fried version of one my favorite Mexican snacks.  I was so happy they were so good.  I guess I was glad they were fairly healthy as well.  These are flavorful and crispy.  You can make the filling ahead of time and then roll the taquitos right before baking.  I always love a make-ahead option.  You spray (or brush) them with olive oil before baking which gives them an excellent crispy crunch!  I served them as a main dish with this cilantro lime rice and this quac.  Adults probably need 3-4 to fill up.  The amounts below are double the original recipe.  It seemed convenient to double it since I had a whole rotisserie chicken and I always like leftovers to take in my lunch the next day.           

 

CHICKEN TAQUITOS
(makes about 24 taquitos)

• 8 ounces cream cheese, softened
• 1/2 cup green salsa
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 6 tablespoons chopped cilantro
• 2 green onions, sliced finely (white and green parts to equal about 4 tablespoons)
• 4 cups shredded cooked chicken (1 rotisserie chicken)
• 3 cups grated monterey jack cheese

• small yellow or white corn tortillas
• kosher salt
• olive oil

Heat oven to 425 degrees.


Line a baking sheet with foil and lightly coat with olive oil.


Mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine.


Then add cilantro, green onions, chicken, and cheese and combine well.


Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 45 seconds, until tortillas are soft and pliable and don’t crack while rolling.


Place 2-3 tablespoons of the chicken mixture on the tortilla and roll it up as tight as you can.


Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other.


When ready to bake, spray the tops lightly with olive oil and lightly sprinkle Kosher salt.


Bake for 15-20 minutes or until crisp and the ends start to get golden brown.


Serve immediately with pico, sour cream, and guac. 


Source:  slightly adapted from Mel's Kitchen Cafe

Artichoke Dip

Who doesn't love a little (or a lot of) artichoke dip?!?  This is a quick and easy appetizer that is always a hit.  Serve with baguette slices, crackers, and/or veggies. 

 ARTICHOKE DIP

• two 14-ounce cans artichoke hearts, drained
• 8 ounces cream cheese
• 1 cup mayonnaise
• cayenne pepper
• 1/4 cup green onions, chopped
• 1 cup grated Parmesan cheese
• salt
• freshly ground pepper

Preheat the oven to 350 degrees.


Add one can of artichokes, cream cheese, and mayonnaise to the bowl of a food processor. 


Sprinkle in cayenne pepper to taste and add green onions.


Pulse the mixture 6 or 7 times.


Mix in Parmesan, salt, and pepper (to taste). 


Add remaining artichokes and pulse food processor a few times until mixed.  (Don't over mix; you want some chunks of artichokes left.)


Pour the mixture into an oven-safe dish and bake for 15 to 20 minutes, until heated through and bubbly. 


Source:  Pioneer Woman

Egg Rolls

My favorite blog lately has been Mel's Kitchen Cafe.  I don't think this is the first time I've mentioned this lovely little blog.  There are so many fantastic recipes and last night I might have spent a sizeable chunk of time laying in bed and reading recipes online.  Man, I love Christmas break!   

I made these tonight and they did not disappoint.  I made a few little adjustments and will most definitely be making them again. 

The recipe below made about 50 egg rolls.  I made some to take to a post-Christmas get together tomorrow.  I rolled them and stuck them in the fridge.  I'll fry them up tomorrow before the party.  I also fried and then froze some.  The frozen ones reheated nicely.  Put them in a 350 degree oven for 20-25 minutes.    

** Update & LESSON LEARNED:  When I went to fry the egg rolls that had been in the fridge overnight, they were really delicate and some fell apart while cooking.  It was pretty frustrating.  I will not be going this route in the future!  You can refrigerate or freeze the filling, but once wrapped, I would suggest cooking them before they sit for too long.   

 

SUPER IMPORTANT NOTE:  Using the right kind of wrapper is uber important here.  Typically egg rolls are made using wonton wrappers which can be a little on the heavy side.  This recipe suggests using spring roll pastry (specifically Spring Home brand) which make them a little lighter and crispier.  I found these, along with several of the other ingredients, at Uwajimaya, the Asian grocery store in Bellevue (for Seattle folks).  They are in the frozen section.  They only had one package so I also used Lumpia (Filipino egg roll) wrappers that I found at the regular grocery store.  I preferred the spring roll pastry because it had a little more stretch to it, but the lumpia wrapper ended up being a good substitute.  This is what the spring roll pastry and vermicelli look like:

 

I also realized that I put twice the amount of sauce that I was supposed to, but it tasted just fine to me so I'm editing this recipe to be a little saucier than the original. 

 

EGG ROLLS

• 50 sheets spring roll pastry
• sweet chili sauce for dipping (from Trader Joe's, this is KEY!)

Filling:

• 2 ounces vermicelli (mung bean thread noodles) noodles
• 2 pounds ground pork (you can use a combo of pork and ground turkey if you so desire)
• 1/2 head of cabbage, shredded finely
• 2 whole eggs
• 2 egg whites (save the egg yolks for sealing the egg rolls)
• 10 ounces shredded carrots
• 1 onion, finely chopped (use the food processor to get the onion minced, if you want)

Sauce:

• 2 tablespoons salt
• 8 tablespoons oyster sauce
• 4 tablespoons black soy sauce (or regular soy)
• 1 tablespoon black pepper
• 2 tablespoons fish sauce

Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes.


Once soaked, drain well and chop noodles up a bit into 2-3 inch pieces.


Mix all the filling ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a LARGE bowl. Use your hands to mix well. 


NOTE:  I used the biggest bowl I have and it still was a little tricky so I mixed in two batches. 


Mix sauce ingredients in a small bowl and add to filling.  Mix well. 


Pull apart spring roll pastry wraps.


** Leave main stack of wraps covered with a damp towel while rolling egg rolls.


Lay the wrap so it is a diagonal in front of you.  Put a large spoonful of filling about an inch above the bottom diagonal. Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in.


Moisten the top triangle with the remaining egg yolks (I used a silicone brush for this) and roll/press to seal.


Heat 1-2 inches of canola or vegetable oil to 375 degrees.


Fry egg rolls until golden brown and cooked through. Constantly turn the egg rolls so they don’t overcook on one side.


Drain on paper towels and serve with sweet chili sauce.


Source:  Mel's Kitchen Cafe

Fig Love

My sister-in-law Britney organizes cooking classes from time to time.  She asks a few of her friends who like to cook to teach some of their favorite recipes.  The best part is you get to sample each dish.  I've been to a couple of the classes and have gotten some keeper recipes.  This is one of them. 

This is a simple and delicious appetizer.  I love the combination of all the textures.  The figs have a sort of snap to them. 

Fig Love
Recipe from Gourmet

• 12 slices of baguette
• 1/2 cup red wine vinegar
• 2 Tablespoons sugar
• 6 dried figs
• 1/4 cup water
• 2 Tablespoons pistachios, toasted and shelled
• 1/4 cup olive oil
• Robiola cheese (I use the spreadable goat cheese from Trader Joe's)

Combine red wine vinegar, sugar, water, and figs in a saucepan; bring to a simmer.

Remove from heat and let sit until figs soften, about 30 minutes.

Halve figs lengthwise.

Finely crush pistachios and combine with olive oil.

Toast baguette slices. 

Smear goat cheese onto warm toasts.  Top with halved figs.  Drizzle with pistachio oil.