Shiso Ranch Dressing

Shiso Ranch Dressing

adapted from Food & Wine it is no longer on the website

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus.  Green and red varieties are available but the green leaves tends to be milder and more refreshing.

Shiso is not easy to ind but i you can get it it has a wonderful addition to Asian dishes. The only places I have been able to ind it is in a small Asian Grocer and mostly recently at the Union Square Green Market.... not even at the Asian markets in Phili or any H-Mart that I have visited.

Makes about 10 Tbsp.                                                             1 WW pts / Tbsp.

1/4 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 tsp. fresh lemon juice

2 tsp. buttermilk

1 1/2 tsp. white balsamic vinegar

1/3 garlic clove, grated

1/3 tsp. Dijon mustard

2 Tbsp. + 2 Tsp. finely chopped shiso leaves

2 tsp. finely chopped chives

2 tsp. finely chopped fresh tarragon or 2/3 tsp. dried

Kosher salt

Freshly ground black pepper

1. Whisk together the mayo, sour cream, lemon juice, buttermilk, vinegar, garlic, and mustard.
2. Fold in the shiso, chives and tarragon.
3. Season to taste with salt and pepper.

Enjoy!                

Pasta with Squash Blossom Butter and Snap Peas

Pasta with Squash Blossom Butter and Snap Peas

adapted from Food & Wine

I had the pleasure of going to the Union Square Green Market and was able to get some beautiful squash blossoms along with other vegetables and herbs that I can not get in south central PA. Unfortunately they shriveled a bit before I could stuff  and fry them but this recipe put them to good use.

Makes 2 servings                                                                  9 WW pts / serving

2 Tbsp.butter, at room temperature
1/4 cup finely, chopped squash blossoms (about 4-5 blossoms), stems and pistils removed and petals 
3 oz. snap peas, stems and strings removed
4 oz. penne, cooked according to pacage instructions, reserving 1/4 cup pasta water
2 Tbsp. snipped chives
1 Tbsp. chopped basil leaves
1 Tbsp. finely grated Parmesan cheese, plus more for serving
1/4 tsp. finely grated lemon zest

1 1/2 tsp fresh lemon juice
Kosher salt & Freshly ground black pepper

1. In a small bowl, mix the butter with the chopped squash blossom petals; Set aside.
2. Prepare an ice bath. 
3. In a pot of salted boiling water, blanch the snap peas until crisp-tender, about 1-2 minutes. 
4. Using a slotted spoon, transfer the beans to the ice bath to cool completely; Drain and pat dry.
5. In a large skillet, melt the squash blossom butter. 
6. Add the pasta and pasta water and bring to a boil over moderately high heat. 
7. Add the peas; Cook, stirring, until the sauce is thickened and the peas are heated through, about 2 minutes. 
8. Add the chives, the basil, cheese, lemon zest and lemon juice.
9. Season with salt and pepper prior to serving and pass additional cheese as desired.

Enjoy!

Homemade Hummus with Herbed Pita Chips

Hummus with Herbed Pita Chips

adapted from Food Network

I like to make hummus whenever I have leftover chick peas from another recipe. You can also save the aquafaba (liquid from the chick peas) to make a vegan mayo. 

Homemade pita chips are so much better than the ones in a bag.

Makes 2 servings with extra hummus           3 WW pts/4 chips + 3 Tbsp. hummus

1 Tbsp. butter, at room temperature
2 tsp. fresh herbs of your choice (ex: chives, parsley, rosemary)
1 pita bread
Kosher salt, for sprinkling

1/2 15-ounce cans chickpeas, drained
1/2 cloves garlic
2 Tbsp. lemon juice
2 Tbsp.tahini
2 1/2 Tbsp. water to to reach desired consistency
1/4 tsp. salt
Aleppo pepper for garnish, optional

1/2 tsp. Pistachio oil, or other finishing oil for garnish, optional

1. Preheat the oven to 400F. 
2. Add the herbs to the butter  mix until well combined; Spread the herb butter onto the pita.
3. Sprinkle with salt and bake until crisp, about 10 minutes.
4. Meanwhile, combine the chickpeas, garlic, lemon juice, tahini and water; Run the processor until smooth, scraping down the sides as needed.
5. Season to taste with the salt.
6. Top with Aleppo pepper and oil, if using.
7. Serve with pita chips.

Enjoy!

 

Homemade Veggie Cream Cheese Finger Sandwiches

Homemade Veggie Cream Cheese Finger Sandwiches

adapted from Food Network

Homemade veggie cream cheese is so much better than store bought!

Makes 24 servings 

1 1/2 (8-ounce) packages reduced fat cream cheese, slightly softened
2 Tbsp. finely diced red onion
1 1/2 tsp.  chopped chives, or more to taste
1 1/2 tsp. chopped fresh dill, or more to taste
3 scallions, sliced
1/2 large carrot, peeled and finely grated
1/2 stalk celery, finely diced
1/2 clove garlic
1/4 red bell pepper, finely diced
12 slices hearty white bread

1. Combine the cream cheese with the red onion, chives, dill, scallions, carrot, celery and garlic in the bowl of a food processor. 
2. Pulse until mixed together and the spread reaches the consistency you want.
3. Spread the cream cheese mixture 6 of the slices of br4ead' Top with remaining bread.
4. Cut off the crust from the sandwiches.
5. Cut into quarters prior to serving.

Enjoy!

Whole Lemon Vinaigrette

Whole Lemon Vinaigrette

adapted from Food & Wine©

I like to lighten up homemade salad dressing by replacing half of the oil with water.

Makes approximately 1 cup                                                   2 WW points / Tbsp

1 medium lemon, scrubbed

3 oz. olive oil

3 oz. water

1/4 cup fresh tender herbs - I used chives and basil but dill and parsley would work as well

1 Tbsp rice vinegar

1 tsp. Dijon mustard

1 small garlic clove, peeled and smashed

1 tsp. Kosher salt

1/4 tsp freshly ground black pepper

1. Cut of the ends of the lemon and discard.
2. Quarter the lemon and remove the seeds.
3. Place the lemon in a small food processor and pulse until it is finely chopped.
4. Add the remaining ingredients and process until smooth.

Enjoy!

Twice Baked Cheesy Potatoes

Twice Baked Cheesy Potatoes

adapted from Food & Wine February 2008

Stuffed potatoes can be served as either a side dish or a main course depending on the size of the potatoes.

The potatoes can be stuffed and refrigerated overnight. Bring them to room temperature before baking.

 Makes 2-4 servings                                           7 WW Blue points  - 2 servings

                                                                      15 WW Blue points - 4 servings   

2 medium baking potatoes

Cooking spray

Kosher salt

2 Tbsp. butter, melted

Freshly ground black pepper

2/3 cup reduced fat shredded Mexican cheese

2 2/3 Tbsp. grated Parmesan cheese

2 2/3 Tbsp. fat free sour cream

1 1/3 Tbsp. chipped chives 

1. Preheat the oven to 400F.
2. Lightly coat the potatoes with cooking spray, sprinkle with salt and place them on a rimmed baking sheet.
3. Bake in  preheated oven for about 1 1/2 hours or until easily pierced with a fork; set aside to cool.
4. Reduce the oven temperature to 350F.
5. When the potatoes are cool enough to handle, cut the potatoes in half and scoop out the flesh of the potatoes leaving 1/4 inch shell.
6. Mash the potato flesh with the butter, cheeses and sour cream; spoon back in the potato shells.
7. Bake the stuffed potatoes for 30 minutes until the filling is heated through.
8. Sprinkle the potatoes with chives before serving.

Enjoy!

Fat Free Ranch Dressing

Fat Free Ranch Dressing

adapted from Drizzle Me Skinny

I like ranch dressing but the reduced fat versions have an off taste to me. This has the flavor and mouthfeel of  the full fat version. I am not usually a fan of yogurt based dressing because they usually have sour-tart flavor but it well balanced here.

Makes about 1/2 cup                                                0 WW Blue points / 2 Tbsp.

1/2 cup non-fat plain yogurt

1 Tbsp. fat free milk

1/2 tsp. dried parsley

1/2 tsp. dried chives

2/3 tsp. garlic powder

2/3 tsp. onion powder

1/2 tsp. kosher salt

1/2 tsp. finely ground black pepper

1/4 tsp. dried dill weed

1/6 tsp. paprika

1. Combine all ingredients in a small bowl.
2. Whisk to combine.
3. Refrigerate leftovers.

Enjoy !

Soft Scrambled Eggs with Cottage Cheese & Chives

Soft Scrambled Eggs with Cottage Cheese & Chives

adapted from Bon Appetit April 2008

The cottage cheese give the eggs a luxurious creaminess.

Makes 2 servings                                                     1 WW Blue points / serving

Cooking spray

4 eggs

2 Tbsp. fat free milk

1 tsp. freeze dried chives

1/4 tsp. Kosher salt

1/4 cup fat free cottage cheese

Fennel fronds, for garnish (optional)

1. Whisk eggs, milk and chives until well blended.
2. Cook the eggs in a pan coated with cooking spray over low heat until half cooked, about 2 minutes.
3. Add the cottage cheese and cook to about another 2 minutes or to desired consistency.

Enjoy!

Tarragon Tuna Cheddar Melt

Mixing up the traditional tuna melt with some tarragon. Be careful not to use too much. The tarragon has the potential to overpower the tuna.

Tarragon Tuna & Cheddar Melt
adapted from bhg.com

1 4 oz can tuna packed in water, drained
2 Tbsp reduced fat mayonnaise
1/2 tsp freeze dried chives
1/2 tsp dried tarragon
1/3 tsp minced lemon peel
1/3 tsp Dijon mustard
Freshly ground black pepper to taste

4 slices of bread
1/4 cup shredded cheddar cheese
softened butter

Combine the drained tuna with the next 6 ingredients. Butter one side of each slice of bread. Divide the tuna and the cheese evenly among the 2 sandwiches. Place in a panini maker or grill in a pan on the stovetop. I like to use my George Foreman for this. Cook until the cheese is melted and the bread is toasted.

Serve with Pacqui Very Verde Good or Nacho Cheese Especial Tortilla Chips - Our new favorite !