Tuscan Bean Dip

Tuscan Bean Dip 

We are becoming avid fans of bean dips. Olives could easily replace the capers if you have them on hand or even better make it a combination of the two.

Serve with baked tortilla, pita chips, crackers or vegetable dippers.

The next time I think I would rather mix the copped veggies into the bean base rather than just have them on top.

Makes 2 servings                                                               0 WW pp / serving

1/2 can (19 oz.) cannellini beans, drained and rinsed
2 Tbsp. shredded fat free mozzarella cheese
1 garlic cloves, pressed
1/4 tsp. salt
1 1/2 tsp. red wine vinegar
2 Tbsp. roasted red peppers, chopped
1 Tbsp. capers
2 Tbsp. chopped onions
1/8 tsp. lemon pepper seasoning

1. In a bowl, mash beans with masher until smooth. 
2. Add the cheese, garlic, salt and vinegar. Mix well. 
3. Spread bean mixture over bottom of a small oven proof container.
4. In a small bowl, mix the roasted red peppers, capers, onions and lemon pepper seasoning.
5. Spread the pepper mixture evenly over bean mixture. 
6. Bake 20 minutes or until heated through.
7. Allow to cool slightly before serving.

Enjoy!

Pasilla Aioli

Pasilla Aioli

adapted from Food Network

If you don't have pasilla chile powder use another pure chile powder such as ancho chile as opposed to chili powder which is actually a spice blend.

Use this aioli on your favorite burgers, sandwiches or as a dip for onion rings or oven fried poblano rings,

Makes about 1/4 cup                                                            1 WW pp / Tbsp.

3/4 Tbsp. pasilla chile powder
1 clove garlic
1/4 cup reduced fat mayonnaise
Kosher salt and freshly ground black pepper

1. Put the chile powder, garlic and mayonnaise in a small food processor and process until well combined.
2. Adjust seasoning with salt and pepper as desired.

Enjoy!

Patriotic Garlic Herb Dip

 Patriotic Garlic Herb Dip

adapted from WW.com

This is a zesty dip that is good with crudites, tortilla chips or crackers.

The presentation is a fun way to celebrate the Fourth of July.

Makes about 1 2/3 cups                                                1 WW Blue point / Tbsp.

3/4 cup plain fat free Greek yogurt

6 oz. Neufchatel cheese, softened

2 2 /3 Tbsp. grated Parmesan cheese

2 tsp. Italian seasoning

1/4 tsp. Kosher salt

1/4 tsp. freshly grated black pepper

3 medium garlic cloves, crushed

Jarred roasted red peppers, cut into strips

3 Blue tortilla chips

1. In small food processor, combine the yogurt, Neufchatel cheese, Parmesan, Italian seasoning, salt, pepper and garlic; process until smooth.
2. Spread the dip into a 1/8 sheet pan container.
3. Arrange the roasted red papers to be the red flag stripes and tortilla chips to be the star field.
4. Serve with crudite.

Enjoy!

Zucchini Onion Dip

Zucchini Onion Dip

Adapted from Food Network Magazine

A lighter version of the Food Network Magazine version.

Makes about 1 cup                                1 WW Blue point / 1/4 cup

Cooking spray

1/3 sweet onion, finely chopped

1/3 medium zucchini, finely chopped

8 tsp. (2 2/3 Tbsp.) reduced fat mayonnaise

1/2 cup fat free sour cream

4 tsp. chopped dill

4 tsp. chopped scallions

2/3 tsp. Champagne or white wine vinegar

1/4 tsp garlic powder

1/3 tsp onion powder

1/3 tsp Kosher salt

Kosher salt and White pepper to taste

Additional chopped dill for garnish 

1. In a small skillet coated with cooking spray, cook the onion until lightly browned and tender, about 10 minutes. Set aside to cool.
2. In a small food processor, puree the zucchini, mayonnaise, sour cream, dill, scallions, vinegar, garlic powder, onion powder, and 1/3 tsp salt.
3. Add the sautéed onions and pulse a few times to blend.
4. Season to taste with salt and white pepper.
5. Garnish with additional dill and refrigerate for at least 1 hour before serving.
6. Serve with crudité.

Enjoy!

Dill Vegetable Dip

Dill Vegetable Dip

adapted from Taste of Home

This is a zesty low fat dip for fresh vegetables.

Makes about 1/3 cup                                    1 point / 2 Tbsp of dip

1/4 cup nonfat Greek yogurt

2 Tbsp low fat mayonnaise

3/4 tsp finely minced onion

1/2 tsp dried parsley flakes

1/2 tsp dill weed

1/3 tsp seasoned salt

1/4 tsp white pepper

Fresh vegetables for serving

1. Combine all ingredients; mix well.
2. Refrigerate for at least 1 hour to allow flavors to meld.
3. Serve with fresh vegetable.

Enjoy !

Salsas & Guacamole

My family loves hot and spicy food. Realizing that many people do not, I always try to have a mild salsa option available. The guacamole give a creamy component that turns down the heat  of the very hot Hatch chile salsa.

I had never heard of Hatch chiles until there was a taste test of them at Wegman's a couple of years ago. The Hatch chile is from Hatch, New Mexico and is only available fresh at the end of August, beginning of September.

Fresh Tomato Salsa, Guacamole, Roasted Hatch Chile Salsa

Roasted Hatch Chile Salsa
adapted from Cooking Light September 2013 
3 Hatch chiles 
1 pound tomatoes 
4 shallots, peeled 
3 unpeeled garlic cloves 
2 Tbsp chopped fresh cilantro 
2 1/2 tablespoons fresh lime juice 
Kosher salt 

Broil the chiles, tomatoes, shallots, and garlic cloves on a baking sheet until charred on both sides. Remove chiles from pan and place them in a bag, sealed for about 15 minutes. 
Meanwhile, peel the garlic and place itin the bowl of a food processor with the tomatoes, shallots, cilantro and lime juice.
Remove and discard skins, tops, and seeds from chiles. Add them to the bowl of the food processor; Pulse to your desired consistency.

Fresh Tomato Salsa 

adapted from Gourmet December 1990 

1 lb  tomatoes, seeded, and chopped 

1 small onion

1 fresh jalapeño, seeded

1 Tbsp fresh lime juice

2 Tbsp chopped cilantro

 

Finely mince the onion jalapeno in a food processor. Transfer to a bowl. Chop the tomato in the food processor. Add to the onion .jalapeno mixture. Mix in the lime juice and cilantro. Allow to stand for about 1 hour before serving for the flavors to blend.

Guacamole

2 avocados

2 Tbsp chopped onion

1/2 jalapeno, seeded and chopped

3 Tbsp chopped tomato

Juice of 1 lime

Garlic salt, freshly ground black pepper

Place the avocado, onion, jalapeno, tomato and lime juice in a small food processor. Process until desired consistency. Season to taste with garlic salt and freshly ground black pepper.

Smores Dip

This is the best way to make smores without having to worry about your marshmallows catching fire.

Smores Dip

2 1.55 oz. Hershey Bars
Large marshmallows
Graham crackers

Preheat the broiler.
Break the chocolate bars into small pieces and line the bottom of a broiler proof dish. Top with enough marshmallows to cover the chocolate.
Broil until the marshmallows are toasted to your liking. Watch carefully this does not take very long.

Serve with graham crackers for dipping.

Cheesy Bacon Ranch Dip

My son loves dips. I have started making them with non-fat Greek yogurt and he has not noticed the difference.

Cheesy Bacon Ranch Dip
adapted from https://www.hiddenvalley.com
3 - 5.3 oz. containers non-fat plain Greek yogurt
1 -  1 oz. packet ranch dip mix
1 cup shredded reduced fat colby-jack cheese
6 Tbsp real bacon bits

Combine all ingredients, until mixed well. Refrigerate for 1 hour to allow the flavor to meld before serving.

Serve with cut vegetables, pita chips or pretzels.

Hummus

Warren has a new favorite dip .... hummus. Given the ingredients I have a hard time paying $3.50 for 10 ounces and that's when it was on sale. So I am off to the kitchen to find a recipes that is just as good. This one had a stronger lemon and tahini taste than I prefer but Warren likes it.

Onion & Garlic Hummus

Adapted from http://www.tasteofhome.com/recipes/lick-the-bowl-clean-hummus
1 large onion, thinly sliced
1/4 cup plus 1/3 cup olive oil, divided
1 can (15 ounces) garbanzo beans, rinsed & drained
1/4 cup plus 2 tablespoons lemon juice
1/4 cup tahini
4 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
 
Saute the onions in 1/4 cup oil until softened. Continue cooking over low heat for about 30 minutes or until golden brown.
Transfer to a food processor; add the beans, lemon juice, tahini, garlic, salt, pepper and remaining oil. Process until smooth. Serve with chips. 

Super Bowl Sunday !!!

What is on your menu for this year's Super Bowl Feast?

 

I am going pretty traditional this year since we are having friends over who I have never cooked for before. My usual rule is that I have to prepare 3 tried and true meals for you before you are fair game for experimentation. I did venture out a little and tried a new dip and caprese skewers... all in all pretty safe.

On the menu we have ......

Caprese Skewers

A grape tomato cut in half with a small fresh mozzarella ball wrapped in basil skewered in the middle.

Veggie Platter with Assorted Dips

We went to the PA Food and Wine Show back in November and pick up some yummy dip mixes from Sensational Dips. 

So we mixed up some Crabby Crab, Luscious Lobster and Loaded Baked Potato. 

1 Tbsp of the seasoning mix added to 1/4 cup light mayonnaise and 1/4 cup non-fat Greek yogurt.

Bourbon Onion Dip

adapted from Maker's Mark Cookbook
1/4 cup bourbon , plus 1 1/2 tsp

2 tablespoon olive oil

1 large sweet onions sliced thinly 

1/2 teaspoon salt

 1/4 cup ricotta cheese
6 oz Greek yogurt

1/4 cup sour cream

Few drops lemon juice

Pinch sugar substitute

Salt and pepper to taste

Cook with onions in the oil and 1/2 tsp of salt over high heat until they begin to soften,about 5 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/4 cup bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate to cool .

Using a food processor combine the ricotta, yogurt and remaining 1 1/2 teaspoon bourbon, and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar substitute, salt and pepper.

Tortilla Chips with Layered Mexican Dip

Layer  1 can  fat-free re-fried beans, 1 cup reduced fat sour cream,1/2 cup reduced fat mayonnaise with 1 packet of taco seasoning, 2 avocados mashed with the juice of 1 lime, 1 bunch of chopped scallions, 2 large tomatoes - chopped, a large can of pitted black olives - chopped (optional) and top with shredded cheddar cheese.

Cannellini Hummus with Pita Chips

Follow the link to a previous post

Roasted Sausages with Onions and Peppers

Meatballs with Pasta Sauce

Mild Hot Buffalo Wings from Arooga's

Lot's of Cooking but Not Much Blogging This Past Week

We made many yummy things this week that were all figure friendly ......

Chicken with Lemon Basil Sauce
This sauce does not look pretty but tastes great.
adapted from Epicurious.com
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Coat a skillet with cooking spray and place over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve.


Cauliflower Puree
The original recipe called for heavy cream but I wanted to lighten it up. It was still very yummy.
adapted from Gourmet January 2002

1/2 lb cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1/3 cup vegetable stock
1/2 teaspoon salt
2 tablespoons 2% milk
1 teaspoon unsalted butter
Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until
cauliflower is very tender, about 10 minutes. Purée mixture with milk and
butter in a food processor until smooth (use caution when blending hot liquids),
or mash with a potato masher or a fork. 

Buffalo Hummus
I did not get much of this because my husband ate most of it. On its own it was not that great but when combined with blue corn chips ..... Yum.
1 cup canned chickpeas, drained and rinsed, 2 1/2 Tbsp liquid reserved
1 clove garlic
2 Tbsp tahini
2 Tbsp lemon juice
1/2 tsp. paprika
2 tsp barbecue sauce
1 Tbsp cayenne hot sauce
1 tsp distilled white vinegar
Kosher salt to taste
Puree the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1/2 teaspoon salt in a food processor until smooth and creamy.
Serve with your dippers of choice.


Roasted Peppers Stuffed with Tomatoes, Onions and Basil
I had these for lunch a couple times this week. 
adapted from Gourmet July 1999
4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
Preheat oven to 425°F and coat a large shallow baking pan with cooking spray.
Halve bell peppers lengthwise discarding seeds and ribs. Arrange peppers, cut
sides up, in baking pan and lightly coat the cut edges and stems with cooking spray. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil and salt and pepper to taste. Divide mixture
among peppers and roast in upper third of oven until peppers are tender, about
20 minutes.


BBQ Sauce Marinade 
When I first read this recipe O thought it could be either really good or really bad. We ended up liking it. It provids the smoky BBQ taste without the heaviness or stickiness of the sauce. I marinaded skinless bone-in chicken legs and roasted them in the oven.

adapted from Real Simple, September 2006

1/3 cup barbecue sauce
3/4 cup white wine
2 tablespoons white wine vinegar
3 cloves crushed garlic
1 tsp dried thyme
1 tsp dried rosemary
Combine all ingredients. Can be used, add steaks, pork chops, or chicken to the marinade, cover, and refrigerate for up to 8 hours.

Beef Bolognese
I didn't get a picture of this one but we all know what meat sauce looks like. The boys loved it over pasta. I had it with roasted eggplant and zucchini. I calculated the Weight Watchers Plus Points to be 1 point per quarter cup of sauce. 
adapted from http://www.tasteofhome.com/Recipes/Beef-Bolognese-with-Linguine
1 lb lean ground beef (90% lean)
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
6 oz tomato paste, divided
3 garlic cloves, sliced
1 Tbsp. dried parsley flakes
1 1/2 tsp. kosher salt
1 tsp. dried basil1 tsp. dried marjoram1/2 tsp. coarsely ground pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1/2 cup dry red wine
1 can (28 ounces each) diced tomatoes, undrained
1/2 cups vegetable stock
2 bay leaves
1 cups 2% milk
 
In a stockpot, cook the beef over for 8-10 minutes or until no longer pink, breaking into crumbles. Remove beef with a slotted spoon; set aside. Pour off drippings. 
Coat the same pot with cooking spray. Add the onions, carrots and celery; cook and stir until tender. Stir in half of the tomato paste; cook and stir 3 minutes longer. Add the garlic, seasonings and beef. 
Stir in wine. Bring to a boil; cook until almost evaporated. 
Add tomatoes, stock and bay leaves; return to a boil. Reduce heat;simmer, uncovered, for 3 hours or until desired consistency,stirring in milk and remaining tomato paste halfway through cooking. Remove bay leaves and serve.

Lemon Garlic Marinade

Another one without a picture but we used this as chicken for dinner and for Warren in sandwiches. Even topped a little with the bolognese above.

The longer the chicken marinates, the better! I actually let split chicken breasts sit for 2 days before cooking. 

3 cloves garlic, minced
1/2 cup fresh lemon juice

1/2 cups extra-virgin olive oil
1 tsp salt
1 tsp pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley

Combine all ingredients in a bowl. Place chicken in a resealable bag and top with marinade.

Reduced Fat Creamy Clam Dip

This is a great low fat dip to serve with crudites or crackers.

Reduced Fat Creamy Clam Dip
4 oz reduced fat cream cheese, softened
2 Tbsp low fat sour cream
1 6 1/2-oz can minced clams, drained, reserving 1 1/2 tablespoons liquid
2 Tbsp finely chopped red bell pepper
1/2 shallot, minced
1 Tbsp minced fresh parsley leaves or 1 1/2 tsp dried
1/3 teaspoon Worcestershire sauce
Pinch of cayenne

In a small bowl mix together the cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste. Chill before serving.
Makes about 1 cup.

The First Post From the New Kitchen - Cannellini Hummus with Pita Chips

I have not posted in a while given the craziness of the move and ending of a job. We are semi - settled in our new home. I still have not found many of my gadgets or my flatware but I am cooking none the less.

A little hummus and homemade pita chips! But I did not have chickpeas so i used cannellini beans and we like it even better!

1 can (~15.5 oz) cannellini beans (white kidney beans)

1/3 cup olive oil

2 peeled garlic cloves

2 1/2 Tbsp fresh lemon juice

2 Tbsp chopped fresh parsley

Salt and freshly ground pepper to taste

Chips

2 whole wheat pita breads (unsplit)

olive oil

oregano

salt and freshly ground pepper

Tastefully Simple Onion Onion Seasoning

Blend the first 6 ingredients together in a food processor until smooth.

For the pita chips, preheat oven to 400 degrees. Cut each pita bread into 8 wedges. Place on an ungreased baking sheet. Brush lightly with olive oil. Sprinkle half of the wedges with oregano, salt and pepper. Sprinkle the other half with Onion Onion Seasoning. Bake for about 5 minutes or until crisp. Serve warm with hummus.

Mini Crabcakes with Three Dipping Sauces

Mini Crab Cakes
Yield: Makes 24
8 ounces low fat cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup reduced fat sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse salt
Large pinch of cayenne pepper
6 ounces fresh crabmeat, picked over, patted dry, coarsely shredded
1 cup panko
1/4 cup (1/2 stick) unsalted butter, melted
Beat the cream cheese until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, salt, and cayenne pepper. Fold in crabmeat. Cover and chill.
Preheat oven to 350°F. Generously coat 2 mini muffin pans with cooking spray. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. (I made these in the morning and then reheated in 350°F oven for about 10 minutes.) Arrange crab cakes on serving platter; sprinkle with chives.

Red Chili Mayonnaise
1/2 cup mayonnaise
2 teaspoons chili-garlic sauce
1 3/4 teaspoons lemon juice
Combine all ingredients and refrigerate until ready to use.
Sweet Roasted Pepper Rouille
1/2 roasted pepper
3 Tbsp fresh lemon juice
2 Tbsp mayonnaise
2 Tbsp fresh breadcrumbs
1 1/2 tsp white wine vinegar
1 3/4 tsp capers, including juice
1 1/2 tsp chopped garlic
1 1/2 tsp salt, or to taste
1 tsp sugar
1/2 tsp cinnamon
1/3 tsp cayenne or to taste
1 c vegetable oil
Puree all ingredients except oil until smooth. With motor running add oil in a slow stream, blending until emulsified.  Refrigerate until ready to use.
Tartar Sauce
1/2 cup light mayonnaise
1 Tbsp sweet pickle relish
1 1/2 tsp Dijon mustard
1 1/2 tsplemon juice
1/2 shallot, minced
Coarse salt and ground pepper
In a small bowl, mix the mayonnaise, relish, mustard, lemon juice, and shallot. Season to taste with salt and pepper.

Birthday Party Madness

Laser Tag, Pizza, Cupcakes and Klondike Bars are fun for 8-10 years olds but I needed something a little higher end (and healthier) for the adults. I decided on Crudites with Asian Guacamole and Zucchini Pesto and Italian Pinwheels.

Asian Guacamole

3 avocados

1 bunch chopped scallions

2 minced jalapenos

1 diced tomato

1 bunch cilantro

1 tsp grated ginger

1 c diced peeled, seeded cucumber

Splash of soy sauce

Splash of lime juice

Splash of sesame oil

Mash avocado, stir in remaining ingredients. The guacamole was good but next time I would eliminate  the sesame oil and add more jalapenos.

Zucchini Pesto
1 cup fresh basil leaves
1/4 cup roasted hazelnuts
2 garlic cloves
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
1/2 cup freshly grated Parmesan cheese
1 green onion, chopped
1/2 cup plus 2 tablespoons olive oil

In a food processor blend the basil, hazelnuts and garlic until finely chopped. Add the zucchini, cheese and green onion; process until coarsely chopped. Add oil. Pulse until mixture is finely chopped. Season to taste with salt and freshly ground pepper. 

This pesto made a great but thick dip but I think it would be even better over pasta.

Italian Pinwheels

1/2 cup shredded low fat Italian Four cheese blend cheese
1/2 cup sliced pepperoni
1/4 tsp dried oregano
1 egg yolk
1 8 oz can refrigerated crescent rolls
1 egg white, beaten

Preheat the oven to 375°F. In the bowl of a small food processor, chop the pepperoni until finely chopped. Add the cheese, oregano and egg yolk to the chopped pepperoni.

Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 1/4 of the pepperoni mixture.

Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on an ungreased cookie sheet. Brush with beaten egg white.

Bake at 375°F. for 15 minutes or until golden brown. Serve warm with pasta sauce to dunk.