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You’ve got to read Catherine Ryan Hyde’s book –Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

One of my book clubs occasionally reads a kind of edgy book. This is one of them. By Mohsin Hamid, Exit West: A Novel is a book set in an age not dissimilar to our own and in current time, but something bad has happened in the world. Something never divulged, although symptoms of a civil war are mentioned. A unmarried couple, Nadia and Saeed, are given the opportunity (as others are, as well) to go through a door (this is the exit part of the title) and to another place in the world – it takes but a second – to go through the special door. They go to England (London), to a palatial mansion. Sometimes the power grid is sketchy. Another door. And yet another. And finally to Marin County (north of San Francisco). You follow along with the ups and downs of the chaste relationship of the two, this couple from a house to living on the streets. And the eventual dissolution of the relationship too. I wasn’t enamored with the book, but after listening to the review of it and hearing others talk about it, I suppose there’s more to this story than it might appear. Hope is the word that comes to mind. The book is strange, but it won the Los Angeles Times book award in 2017. It’s received lots of press. It made for some very interesting discussion at our book club meeting.

The Last Letter from Your Lover: A Novel by JoJo Moyes. Story: Jennifer Stirling wakes up in hospital, having had a traumatic car accident. She’s introduced to her husband, of whom she has no recollection, and is sent home with him eventually, to a life she neither remembers or embraces readily. But this is the life she was raised to have, so surely it must be worth living, underneath the strange, muted tones of her daily existence. Jennifer goes through the motions, accepts what she is told is her life and all seems to bob along well enough, except when she finds a letter that isn’t her husband’s handwriting, and is clearly a link to someone she has been involved with, but whom? London, France, Africa and America all come into play in this story of a woman piecing back together her life in effort to understand what she has lost, and what she threw away. There is a bit of a time-hop from 1964 to 2003. . . from a reviewer on amazon.  I loved this book from page one to the end. There’s some bit of mystery and you so get into the head of Jennifer Stirling. I could hardly put it down. Great read.

Francine Rivers, an author relatively new to me, but much admired, is most known for this: Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) It’s a trilogy. The first 2 books are about Hadassah, a young woman in the time of the Roman Empire. When Jerusalem was overrun and destroyed, the Christians still alive were sent off and away, separated and derided and abused. Hadassah was one of them. She’s a slave to a wealthy family and it takes 2 of the books to read before the son of the family finally realizes that he’s in love with Hadassah. If  you’re a Christian, you’ll learn a whole lot more about the time following Christ’s crucifixion, about the lot of the struggling Christian community. The 3rd book in the trilogy is about a gladiator who is part of book 1 and 2, but not a main character. You’ll learn about his life too, after he regains his freedom from the fighting ring and the battle of his soul. These books are a fabulous read. Can’t say enough good things about them all. I’ve never been a huge fan of old-world Roman Empire reading, but this one was altogether different. Very worth reading.

Amy Belding Brown wrote this book: Flight of the Sparrow: A Novel of Early America, a true accounting in 1676, of Mary Rowlandson, a woman who was captured by Native Americans.  Even before she was captured on a winter day of violence and terror, she sometimes found herself in conflict with her rigid Puritan community. Now, her home destroyed, her children lost to her, she has been sold into the service of a powerful woman tribal leader, made a pawn in the ongoing bloody struggle between English settlers and native people. Battling cold, hunger, and exhaustion, Mary witnesses harrowing brutality but also unexpected kindness. To her confused surprise, she is drawn to her captors’ open and straightforward way of life, a feeling further complicated by her attraction to a generous, protective English-speaking native known as James Printer. The story is riveting, and perplexing once she is traded back to her home. You’ll see a different side to the Indian problem back then and find yourself conflicted. An excellent read.

Taylor Caldwell was a prolific writer, and one I read when I was younger. She died in 1980, and this book, her last, Answer As a Man certainly delivers as her others did. All his life, Jason Garrity has had to battle intolerance and injustice in his quest for power, money, and love. His new hotel will give him financial security, the means to support a loving family and become an upstanding citizen. When family secrets and financial greed combine to destroy his dreams, his rigid moral convictions are suddenly brought into question. . . from Goodreads. Caldwell believed the banking industry was way too powerful, and often took aim at it, as she did in this book. It chronicles the life of a very poor, impoverished Irish immigrant to the U.S. He was an upstanding citizen, God-fearing, but maybe naive in some respects. Good book if you enjoy very deep character study.

Another book by Diney Costeloe, Miss Mary’s Daughter. When a young women is suddenly left with no family and no job or income, she’s astounded to learn that she’s actually a granddaughter of a “grand” family in Ye Olde England. She’s very independent (at least I thought so, for the time period), but is willing to investigate this new family of hers. There are many twists and turns – is she going to inherit the family home – or is the man who has been caring for the home and his daughter the logical inheritors. There’s a villain who nearly sweeps her off her feet, much intrigue from many characters. Well developed plot with a happy ending. A good read.

Celeste Ng is a hot new author. I read another of her books (see below) but this time I read Little Fires Everywhere. There are so many various characters and plots in this book, as in her others. This book focuses on a Chinese baby abandoned at a fire station and the subsequent court battle when the single mother surfaces six months later to try to reclaim her daughter from the family in the process of adopting her. Emotions well up, waxing and waning on both sides of the issue. You may even find yourself changing your own mind about the right or wrong of a child raised with a natural-born mother (albeit late to the raising) or the mother the child has known since near birth. Ng likes to write books with lots of grit and thorny issues. Although a good read, I liked Everything I Never Told You better than this one.

The Rent Collector by Camron Wright. Oh my. This book has so many layers: (1) the young, impoverished couple and their infant son who live, literally, in a dump in Cambodia and about the precarious structure, if you can even call it that, that comprises their “house” in the midst and perched on top of trash; (2) the woman who collects the rent (hence the title and yes, people have to PAY to live there); (3) the young son’s chronic illness; (4) how they make a living out of collecting and selling trash; and (4) the life saving grace and wisdom imparted by characters in the book as the young mother begins to learn to read. If you decide to read this book, please don’t stop at about page 15-20, thinking you just don’t know if you want to read about this. Please continue. It’s so worth it. Have a highlighter pen in your hand because you’ll find so many quotes you will want to remember. Believe it or not, there is also quite a bit in this about literature.

Recently finished C.J. Box’s book The Disappeared (A Joe Pickett Novel). I just love Box’s novels. They take place in present day semi-wild west, and chronicle the fish and game warden, Joe Pickett, as he unravels another crime in his territory. A woman has disappeared, and the governor has asked him to figure it out. He does, but the tale meanders through multiple layers of intriguing story. His books are riveting. Men and women enjoy his books – so if you have a fellow in your life or family that would enjoy an intriguing book (this is not espionage) then gift him one of Box’s books.

Also finished Everything I Never Told You by Celeste Ng. About a dysfunctional family, through and through. I picked this up from amazon from someone who read the book, named “McReader,” and she says: “Set in the 70s, the story follows a Chinese American blended family in Ohio. When Lydia [the daughter] is found floating in the lake, her family is forced to analyze what put her there. Was it pressure from her family to succeed? Was it pressure to fit in? Was it a crime of passion or convenience? I was spellbound reading the last half of this book. I loved each flawed family member, especially Hannah,. While the story went where I hoped it would go, I was not disappointed at all with the progression. It was also quite insightful on the prejudices that society had about Chinese Americans still during that timeframe and how careful parents have to be to put their dreams onto their children.” Such a good book and definitely worth reading. Would be a good book club read. You’ll be hearing more from this author. Am currently reading her next novel, Little Fires Everywhere.

The Boston Girl: A Novel by Anita Diamant. A very, very intriguing book. The book is written from the voice of a Jewish grandmother as she tells her granddaughter the saga of her life starting about 1910, who struggles with her own individuality, with her domineering mother who never says a kind word to her. It’s certainly a coming-of-age story as she grows up, finds a job, makes friends, joins a literary girls club, moves out, but still suffers under her mother’s thumb and tongue. She becomes a reporter on a local newspaper, which opens her eyes to more of the world than she ever knew. She finally meets the right man (of course!) and she shares the stories about her life, and her friends and family members as she grows up, giving some sage advice along the way. Part of the time she’s talking to herself – to her young self  (really wanting to tell young Addie to keep on, forgive herself for her perceived transgressions, to live life, and experience the world).

One of the best books I’ve read in a long time – Redeeming Love by Francine Rivers. Rivers is a prodigious writer of Christian fiction, and I’d never read anything by her until now. As I write this, I’ve already read this, another one (below) and just purchased the Kindle trilogy called Mark of the Lion (Vol 1-3) that I haven’t yet started. (Two of my friends have said the trilogy is her best.) Redeeming Love details the fictional story of a godly man, Michael Hosea, forging his way in the era of the Gold Rush. He’s “driven” to rescue a beautiful prostitute who lives and works her trade in a nearby town. The entire book is about the story, the rescue, and it parallels a bit of scripture about Hosea who rescues a prostitute names Gomer. You get into the heads of both Hosea and the prostitute, named Angel. We read this for one of my book groups. A great read.

As soon as I finished the above book I promptly visited my church library and found a whole shelf of Rivers’ books, and grabbed one called The Atonement Child. This book takes place in the 1980s or 90s, about a young college student who is raped. She was engaged to be married, was a stellar student. The book chronicles what happens to her when she discovers she is pregnant from the rape. Every possible thing goes wrong in her life. I don’t want to spoil the story if you’re interested in reading it, but I couldn’t put it down. I ended up spending a good part of a day plowing through it. You hear her inner voice (I’m guessing this is a common thread in Rivers’ books) from a Christian perspective. Lots of meaty issues to discuss in a book club if your group would be interested and willing to talk about rape, abortion, adoption and the thorny issues surrounding all of those things, but with a Christian bent, for sure.

The Tuscan Child by Rhys Bowen. It’s kind of amazing how many and varied plot lines can be created from events of WWII. This is another one, about a current day woman who finds papers in the attic, after her father’s death, with references to “the child.” She never knew her father could have had another child – could she have a step-sibling somewhere? Her father she knew, had been shot down over Italy, but he never talked much about it. But of course, she must go to Italy to find out about this “child.” The book flips back and forth from this daughter on the search, to her father during the war, all of it taking place in a very small town in Tuscany. It’s about the varied people she meets who want her to go away and not dredge up anything about the war years (are they hiding something, you question), about how much she loves the landscape, and some of the people. And about the intense love affair between the injured pilot and a caring woman of the village. Very charming story. I could almost smell the flowers, taste the olives, hear the bees flitting, and loved the prose about the simple meals that were described. I really enjoyed the book. Perhaps not enough meat for a book club read, but that doesn’t mean I didn’t enjoy reading it nonetheless.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. Almost a page turner. When one uses the phrase “coming of age,” it usually means (I think) love and loss/boyfriend/girlfriend, and in this case it’s somewhat that way. When Ethan, a 17-year old boy and his mother come home unexpectedly to find dad and his young secretary in a compromising position, all hell breaks loose. Separation happens instantly and just as his father moves out, his mother has to go take care of her aging mother. Ethan’s too young to be left in the NYC apartment alone, so Mom sends son to the father who is escaping from the world in Wyoming, living in a primitive A-frame house, and continuing his daily 20+ mile running journeys. Ethan and his father are barely speaking. They live in the middle of nowhere. Ethan feels betrayed by his father in every possible way, and somewhat by his mother for forcing him to live with his father for a temporary period. Then his father doesn’t return one day from his run. The authorities do a cursory search, but they are under the impression the dad wants to “get lost” on purpose. Ethan, although he thinks he doesn’t care, really does. What happens next is best left to you reading this book. Very interesting people (kind of loners) enter the picture and off they go to search. So worth reading.

The Girl With No Name by Diney Costelhoe. What a good book. Perhaps you’ve read before about the huge numbers of German refugee children who were sent to England before Hitler closed down any exits. This is a novel about one particular young girl, who is devastated when her mother puts her on one of the boats. She ends up in London, in an orphanage kind of place, and is eventually placed with a childless couple. She speaks no English. They speak no German, but they manage soon enough. Lisa (who eventually becomes Charlotte) is so homesick. She’s bullied at school, because most people and children don’t want any Germans there. A boy steps up to protect her, and as she grows up, she’s attracted to him. She shouldn’t be – he’s also German and from her own home town. He’s not a good match for her. You live with her through the blitz during all those war years and during one attack, she’s badly injured and loses her memory (and no ID on her). Through a series of mishaps she ends up in a village far from London, with a spinster woman who does eventually come to love her very much – they name her Charlotte and Charlotte she becomes. She goes to school there, still longing, though, for her mother and brother and her London foster family too. Then when she’s 16 she returns to London to help at the orphanage where she was originally placed and tries to find her foster parents. The story goes on from there, with the boy/man who “wants” her, the bad boy, and a good boy/man she befriends in the village in the country. Eventually she regains her memory. SUCH a good read.

The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives and really liked it. Don’t confuse this book with the one I recently read, The Last Midwife: A Novel by Sandra Dallas that I reviewed recently. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Appetizers, Breads, on September 12th, 2018.

cheesy_shrimp_garlic_bread

Oh my, garlic bread, but on steroids. This is ciabatta bread, sliced in half horizontally, piled with a bunch of cheeses, tomatoes and shrimp. With a bunch of other flavor enhancers added in too.

Having had this at a cooking class, my friend Cherrie and I decided that after having had the watermelon blueberry drink, then this garlic bread, that could have been our “dinner,” and we’d have happily gone home. Not really, but we were somewhat full when we got done with this. (Although, I didn’t eat any of the bread – – the topping was wonderful, just sayin’.)

If you’re ever wanting to have some amped up kind of garlic bread – this is it – and you could serve this without the shrimp as a bread to go with a bowl of soup. If it was fish soup, then the shrimp would be fine there! You could also cut this up into much smaller squares and put it out on a buffet table.

What it is is delicious. Unctuous in my book. All that cheesy stuff going on. Shrimp is cooked through barely, then you add in chopped tomatoes and garlic. Then you chop up the shrimp a bit (or do it ahead of time, which might be easier) and add mayo, lemon juice, mozzarella and Parm. That gets piled onto the top of the ciabatta bread, sprinkled with more cheese (plus some Fontina there also), baked for 18-20 minutes, and garnish with chopped parsley. Phillis Carey made this at a class, and she happened to have bacon fat in a frying pan because she’d cooked up a bunch of bacon for a salad, so she cooked the shrimp in the bacon grease. Which might have made this even more tasty.

You can do all of the work ahead of time, except for piling the mixture on top of the bread – then you bake it. Easy peasy.

What’s GOOD: all the cheesy flavors are wonderful. Gooey deliciousness. The shrimp add something different – bet you’ve never had garlic bread with shrimp on the top, have you?

What’s not: nothing that I can think of. Really good dish.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Cheesy Shrimp Garlic Bread

Recipe By: Cooking class, Phillis Carey, 2018
Serving Size: 6 (I think more than that)

2 tablespoons unsalted butter
1 1/2 packages shrimp — cleaned, chopped
salt and pepper to taste
2 tomatoes — diced
3 cloves garlic — minced
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup mozzarella cheese — grated
1/4 cup Parmigiano-Reggiano cheese — grated
1 small ciabatta loaf — halved horizontally, lengthwise
TOPPING:
1/2 cup mozzarella cheese — grated
1/4 cup Fontina cheese — grated
1/4 cup Parmigiano-Reggiano cheese — grated
1/4 cup fresh parsley — chopped

NOTE: Buy a thin ciabbatta loaf if possible, i.e. you do not want height with this as it will be too bready.
1. Preheat oven to 375°F. In a large skillet over medium heat, melt butter (if you have bacon fat on hand, use that). Add chopped shrimp and season with salt and pepper. Cook until pink and cooked through, about 3-4 minutes, then stir in tomatoes and garlic and cook until fragrant, about one more minute. Remove from heat and cool.
2. Transfer shrimp to a bowl and mix with mayo, lemon juice, zest mozzarella and Parm. Season with more salt and pepper.
3. Spread shrimp mixture onto bread and add toppings: more Mozzarella, Fontina, Parm. Bake until bread is crispy and cheese is bubbly and golden on top, 18-20 minutes. Remove from oven and add parsley immediately (so it sticks to the bubbly cheese). Cool for 2-4 minutes only, then cut into stick-sized portions and serve.
Per Serving: 393 Calories; 20g Fat (46.1% calories from fat); 13g Protein; 41g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 548mg Sodium.

Posted in Appetizers, on July 9th, 2018.

mex_st_corn_dip

Oh my goodness. If you love corn – and if you happen to know the fabulous taste of Mexican Street corn, then you’ll already know this dip will be off the charts fabulous.

If you’ve been a reader of my blog for awhile, you may possibly remember a recipe I posted several years ago for Mexican Street Corn. My hubby and I had gone to a local restaurant (this was 4+ years ago since I’ve been a widow for that long) and I’d ordered the Mexican Street Corn on the menu. I went nuts over it. So did my DH. So I came home, researched the recipe and promptly made it myself. Many times. Often for guests because it’s such a crowd-pleaser. I don’t think I’ve made it since, however. Mostly, I think, because corn is a carb, and there’s not much of anything healthy about the preparation, so I convince myself I don’t need it, etc. etc.

But then, Phillis Carey decided to make it into a dip. Oh gosh, was it good. On my current diet, this would be a no-no, but when I went to the class, I was not , so I ate it all. And it was fabulous. It’s the same ingredients, made a little bit looser so it’s a dip, and served with chips. Phillis put a whole lot more varied ingredients into the corn dip – cream cheese, sour cream, mayo, shredded Jack, garlic, jalapeno, cumin, chili powder, lime juice (which was discernible, so don’t skip that ingredient), red onion, hot sauce and fresh cilantro. It’s baked in the oven and lastly sprinkled with some Cotija cheese (a Mexican dry, crumbly cheese somewhat like Feta).

What’s GOOD: every single solitary morsel of this is delish. I’m having a family gathering soon, so perhaps I’ll make this. Or maybe not since several of the family members (coincidentally) are on nearly-no -carb diets too. But YOU should make it, for sure.

What’s NOT: uhm, nothing at all, other than calories!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Mexican Street Corn Dip

Recipe By: Phillis Carey, cooking instructor, 5/2018
Serving Size: 8

8 ounces cream cheese — softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup pepper jack cheese — or plain jack if preferred, DIVIDED USE
2 tablespoons unsalted butter — or vegetable oil
2 cloves garlic — minced
1 whole jalapeno chile pepper — chopped
16 ounces frozen corn — or use Trader Joe’s fire roasted corn
1 teaspoon ground cumin
1/2 teaspoon chili powder — New Mexican, if possible
2 tablespoons fresh lime juice
3/4 cup Cotija cheese — crumbled, DIVIDED USE
3 tablespoons red onion — chopped
1 tablespoon hot sauce — Cholula, or Sriracha
4 tablespoons fresh cilantro — chopped, DIVIDED USE
corn chips for serving

1. Preheat oven to 350°F. In a food processor place the cream cheese, sour cream, mayo and 1/2 cup pepper jack. Blend until fully combined. Transer to a large bowl.
2. Melt butter in a large skillet over medium heat. Add garlic and jalapeno and cook 1-2 minutes. Add corn and increase heat to medium-high. Cook, stirring often, until corn begins to brown. Stir in cumin and chili powder. Cool completely to room temp, then stir in lime juice.
3. When corn is COOL, fold into the cream cheese mxture along with the remaining pepper jack, 1/2 cup Cotija cheese, red onion and 3 T cilantro. Pour mixture into prepared baking dish, like a deep dish pie plate. Top with remaining pepper jack cheese.
4. Bake dip for 15-20 minutes or until cheese is hot and bubbly. If you like, drizzle the top with hot sauce and garnish with remaining Cotija cheese and cilantro. Serve with blue corn tortilla chips.
Per Serving: 358 Calories; 29g Fat (78.0% calories from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 377mg Sodium.

Posted in Appetizers, Vegetarian, Veggies/sides, on April 1st, 2018.

zucchini_patties_feta_dill

Tender little pancake-shaped fritters of shredded zucchini, onion, Feta and topped with a dollop of yogurt. Make sure you add the dill!

Some years ago I made a version of this, Turkish Zucchini Pancakes, and liked them. Those, that I made in 2008 contained tons of green onions instead of white onion, and had 4 eggs in the batch and included chopped walnuts too. I don’t know why I don’t make some version of these more often, because I love them. They could easily (for me anyway) be dinner. I’d have about 4 of them, I suppose. These are quite thin, and they’re fragile-tender. They’re full of flavor (from the onions, dill, the spice rub and Italian parsley), and once cooked, they have a lovely (but tender) texture. There is a bit of flour added to help hold them together (plus an egg and egg yolk).

Do start an hour or so ahead as you need to salt the grated zucchini and let it sit a bit, to give off some of their water before you start to mix up the batter. The onions (chopped) need to be squeezed of their extra fluid also. Then you can mix up everything, including about 1/2 cup of Feta. Speaking of Feta, Tarla Fallgatter, the cooking instructor who made these recently, recommended Bulgarian Feta. She buys it at a local ethnic market, and prefers it because it’s lower in sodium and she likes the flavor of Bulgarian over others. So, the batter is formed into thin patties, and you can work as you go – do some for the first batch and while they’re frying, form more rounds of them.

Into a big frying pan they go with some olive oil (you’ll likely need to add more olive oil with each subsequent batch you fry). This recipe makes 16-18 of the pancakes, but they’re thin, so surely you’d have 2 per person, or more. For an entrée you’d have 4-5 per person, I’d guess. Maybe more if your crowd is really hungry. Anyway, they take about 5 minutes per side to get golden brown. Transfer them to paper towels to drain. If you make as you go, you’d be serving them immediately. Otherwise, put them on a paper-lined rack on a tray and keep them in a 250°F oven while you finish preparing them all. Because they are thin pancakes, they’ll cool off way too fast.

Meanwhile you chop up some fresh dill for the pretty-factor. DILL is essential in these – there are just food combinations that are made in heaven – zucchini-yogurt-dill is one. To serve, make them pretty with a dollop of the yogurt and garnish with a little sprig of dill on top. My mouth is watering . . . . .

What’s GOOD: the pancakes are delicate and tender. Full of flavor and satisfying. I would think these could be prepared and frozen too, then reheated in a toaster oven easily enough. If you have a bumper crop of zucchini this could be a great make-ahead dish. This would go nicely with a roast (lamb or pork I’m thinking), or all by itself.

What’s NOT: really nothing except that you do need to drain the zucchini and onion so start a bit ahead of when you’re going to prepare them.

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Zucchini Patties with Feta

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 8

2 1/2 cups zucchini — coarsely grated (about 3 medium)
1 teaspoon salt — divided use
1 teaspoon spice rub — or use a combo of Mediterranean spices/herbs
1 large egg
1 large egg yolk
1/2 cup all purpose flour — (or more)
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped onions
1 1/2 tablespoons chopped fresh dill
1/2 cup olive oil — (about)
1/2 cup Greek yogurt, full-fat — with dill to garnish

1. Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Chop the onion finely and gather it into a couple of paper towels and allow to drain for a couple of minutes, then squeeze to extract some of the liquid from the onions. Add onion in with zucchini. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley and dill. If batter is very wet, add more flour by spoonfuls.
2. Heat 2 tablespoons olive oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil oil as needed. Transfer to paper towels. Serve immediately or keep warm by placing patties on paper towels on a rack, on a baking sheet in a 225°F oven. Serve with yogurt and garnish with dill.
DO AHEAD: Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes.
Per Serving: 218 Calories; 18g Fat (73.9% calories from fat); 5g Protein; 10g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 396mg Sodium.

Posted in Appetizers, on January 24th, 2018.

cheese_ball_horseradish

A lovely tasting cheese ball, suitable for anytime. The little bit of horseradish in it gives it a different and subtle hint of it – not at all overpowering.

Cheese balls are so appropriate for the holidays. I made this a few days before Christmas and took it to daughter Sara’s house. We were spending the afternoon making tamales, but we ended up eating this and a big pan full of nachos (with the leftover pork and red chile tamale filling and a bunch of jack cheese sprinkled on top) as dinner. After the tamale fest, everyone was fatigued with the process, and the last thing Sara wanted to do was prepare a sit-down dinner. So out came the cheese ball and we just noshed.

For the last several months I’ve subscribed to the New York Times’ daily food section email. And of course, they want me to subscribe (the pay type, and no, I’m not doing that), and every day they remind me that I’m not subscribed, but yet I am able to access the recipes they include in those emails. Most of the time there isn’t anything all that noteworthy, but occasionally they rave about something. And the last week of December they mailed out links (and photos) of the favorites of 2017. This is one of them. And they particularly mentioned the hint of horseradish gave it really great flavor.

There are two steps to making this: (1) the nut coating; and (2) the cheese ball. You use a stand mixer for the cheese – maybe it could be done with a hand-held mixer (try it and see) but the stand mixer made it easy to combine the ingredients. The nut coating (walnuts, maple syrup, butter and salt) is roasted in the oven until just golden brown, then you chop up the nuts and set those aside. The cheese  ball needs to be refrigerated for a few hours (I did mine overnight) and just before serving you roll the ball in the nut mixture and onto a serving platter it goes. Very simple, and nice to make ahead if you’re having a group over and want minimal fuss at the last minute.

The recipe calls for cream cheese, cheddar and Gruyere. I didn’t have the last one, and Trader Joe’s was out of Gruyere (darn) but I found another Swiss type cheese that was similar. I do not recommend you use a domestic Swiss cheese in this – whatever it is American cheese producers do to our Swiss cheese, well, let’s just say I don’t want that flavor profile in the cheese ball. I used Emmental and it was perfect. The herbs add a nice little green hint throughout, and of course, the horseradish, to me, is the subtle star of the show. Also liked the nut coating.

What’s GOOD: loved the horseradish hint in the mixture, and enjoyed the cheese combo too. Very tasty. Easy to make, really, and I like that it all can be made ahead except for rolling the ball in the nuts. A keeper. I see why it made the best of 2017 at the N.Y. Times. I will say, that there is another cheese ball in my life, Bombay Cheese Ball, and I may just like it the best but if you’re not into Indian-style spices (i.e., curry), then this one would be a better choice.

What’s NOT: nothing!

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The Perfect Cheese Ball

Recipe By: The New York Times, 2017
Serving Size: 10

NUT COATING:
2 tablespoons maple syrup
1 tablespoon butter — melted
1/2 teaspoon salt
1 1/2 cups walnuts — coarsely chopped
CHEESE BALL:
12 ounces cream cheese — softened
2 teaspoons white balsamic vinegar — or white wine vinegar
1 teaspoon prepared horseradish
1/2 teaspoon ground black pepper — fine grind
1/2 teaspoon salt
1 cup sharp cheddar cheese — finely shredded
1 cup Gruyere cheese — shredded (or other Swiss type, but NOT American Swiss)
1/2 cup Parmigiano-Reggiano cheese — finely grated
1/4 cup chopped chives
2 tablespoons chopped parsley
2 tablespoons fresh dill — chopped (or use 2 tsp dried dill)

Crackers and fresh vegetables for serving

1. NUT COATING: Preheat oven to 375° F. Line a sheet tray with parchment paper. Set aside.
2. In a medium bowl, mix together maple syrup, butter, and 1/2 teaspoon salt. Add the walnuts and toss to coat. Pour the nuts onto the parchment lined sheet tray and roast for 8 minutes or until nuts are lightly toasted and fragrant. Set aside to cool. Once cool, roughly chop the nuts to a finer grind.
3. CHEESE BALL: In a bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese, vinegar, and horseradish until smooth. Season with pepper and salt. Then, add in all the cheese and herbs and mix until just combined. Place the mixture, in a big mound, onto a big sheet of plastic wrap. Fold the excess plastic wrap over the mound and form into a ball. Chill until firm, at least an hour, but a few hours would be better. [Will keep several days.]
4. When you’re ready to serve, remove the cheese ball from the fridge for 20 minutes to soften a bit. Roll the cheese ball in the nuts to coat. Serve with crackers and fresh veggies.
Per Serving: 345 Calories; 31g Fat (78.1% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 435mg Sodium.

Posted in Appetizers, on December 19th, 2017.

ricotta_roasted_grape_crostini

This might seem like an unlikely combination. Roasted grapes, you say? Yes, and garnished with toasted pine nuts and fresh thyme, then drizzled with some honey. Sublime.

Roasting every kind of food is certainly “in” these days, isn’t it? I’m most definitely on the bandwagon too – I particularly love roasted vegetables – they gain such incredible caramelization when roasted. So, why wouldn’t grapes be amped up with the same treatment. In fact, fruit of any kind is enhanced with roasting because the sugar in fruit makes for easy caramelization.

There is a bit of assembly required here, so it’s best to get everything ready before hand. Roast the grapes (tossed with vinegar, fresh thyme and olive oil). Cut and toast the baguette slices, toast the pine nuts too. Slightly warm the ricotta cheese to room temp too. Have the honey out (warm it just slightly in the microwave if it’s too thick) and some of the thyme leaves already chopped up.

Gather all the ingredients around you, grab a baguette slice and spread it with the ricotta cheese (do use full fat here – it has so much more flavor), then gently add 4-5 of the oh-so-cute wrinkled grapes on top, sprinkle with pine nuts and more fresh thyme, then drizzle the whole thing with just a tiny bit of honey. The grapes are the star of the show here, as they just burst in your mouth. The pine nuts add wonderful chewy texture, and then you get the honey on your tongue and the rounded-out flavor from the fresh thyme. If you have lemons, add a tiny sprinkle of zest on top too. This recipe came from a cooking class I took a couple of weeks ago with Tarla Fallgatter.

What’s GOOD: the flavor combo is just delicious. I wouldn’t be serving this to a cocktail party as they do require assembly at the last minute, but to a small group of friends or family, it’s do-able. Expect each person to eat at least two of them. You’ll love the squish in your mouth when you chomp down on the grapes. Yum. Then you get the flavors of the honey, the chewiness of the pine nuts then the hint of fresh thyme too. Altogether delicious.

What’s NOT: just that it requires last minute assembly. Don’t make it for a large crowd unless you have help in the kitchen. Assembly would be great for a teenager to do if you have one on hand!

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Ricotta and Roasted Grape Crostini

Recipe By: cooking class with Tarla Fallgatter, 2017
Serving Size: 6

GRAPES:
1 pound seedless grapes — mixed varieties, de-stemmed
1 tablespoon balsamic vinegar fresh thyme leaves
2 tablespoons olive oil
Salt and pepper to taste
CROSTINI:
3/4 cup ricotta cheese — (use full fat)
3 tablespoons pine nuts — toasted
2 tablespoons thyme sprigs
12 baguette slices — lightly toasted
3 tablespoons honey
2 tablespoons lemon zest — finely grated

1. Preheat oven to 400°F. On a parchment paper lined baking sheet toss the grapes with vinegar, thyme and olive oil. Season with salt and pepper and toss to coat. Roast for 15 minutes, stirring frequently, until grapes are softened and skins have started to pop.
2. Spoon a tablespoon of ricotta onto each crostini slice, spoon 3-5 grapes on top and sprinkle with pine nuts. Arrange on a serving platter, then drizzle with honey and sprinkle each with more thyme leaves and fresh lemon zest. Add salt and pepper, if desired.
Per Serving: 319 Calories; 12g Fat (33.9% calories from fat); 9g Protein; 44g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 336mg Sodium.

Posted in Appetizers, on December 3rd, 2017.

lentil_hummus

Not exactly the prettiest of colors, but the flavors are great. And healthy.

Wanting a simple appetizer that wasn’t rich, cheesy, or full of fat, I found this recipe in my to-try file, that came from Food & Wine. Made with lentils. It called for green lentils – I didn’t have any – nor did I remember ever seeing them at any of my local markets. I guess you can mail-order them. I used brown lentils, which, of course, made the finished product . . . well, BROWN. Do doctor up the top with a drizzle of olive oil and paprika to make it look a little bit better. The recipe indicated serving with red pepper strips (didn’t have any) or fennel strips (had them, but didn’t take the time) so I served it with crackers (pita chip type).

It’s made in the food processor. I actually took liberties with this – I bought a small package of already-cooked lentils (TJ’s carries them). I know . . . lentils are cinchy easy to make. But that was the way it was that day. So since I didn’t make them from scratch, I added a little sprinkle of powdered bay leaf in the mix. This part’s not in the recipe below, since I assume you’ll just make up a batch of fresh lentils for this. I was into saving time since I was having dinner guests and didn’t begin cooking dinner until 3 pm, and they were arriving at 6. I was into speedy. I made a sheet pan dinner (chicken, sweet potatoes, bacon, red onions, big chunks of sourdough croutons) which, when served, I plopped, in the pan, right in the middle of my dining room table. Easy for serving firsts and seconds. Everybody wanted more croutons and red onions.

The hummus is whizzed up in the food processor (so easy) with fresh lemon juice, EVOO, garlic, ground cumin, fresh cilantro, salt, tahini, cayenne – and I added a bit of water because I used the already-cooked type lentils (they’re on the dry side) –  you could add some of the cooking liquid if your mixture is too stiff. Taste it for seasonings – adding more salt or lemon juice or cumin. Into a container it went and chilled for a couple of hours (allowed the garlic to mellow a little bit) and it was ready to serve. That recipe is coming up next, I think.

What’s GOOD: how easy this was to make. As I’m writing this it’s the next day and I’ve just dipped a couple of crackers into it – it’s very tasty – healthy too. It will keep for a few days, so you could definitely make this ahead.

What’s NOT: don’t love the brown color, but the taste will shine through that little down side. If possible, try to find green lentils!

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Lentil Tahini Hummus

Recipe By: Adapted from a Food & Wine recipe
Serving Size: 7

1 1/2 cups low-sodium chicken broth
1/2 cup lentils — about 6 ounces * (see note)
1/2 bay leaf
1 1/2 garlic cloves — coarsely chopped
2 tablespoons tahini
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
3 tablespoons chopped cilantro
1/4 teaspoon
Salt — or more if needed
1/8 teaspoon cayenne pepper
Sweet paprika for sprinkling on top
Pita chips, sliced fennel and red bell pepper strips, for serving

NOTE: If you can find green lentils, good – use them. The finished hummus will have a more greenish tint rather than brown, which isn’t quite as appetizing.
1. In a medium saucepan, combine the chicken stock, lentils and bay leaf. Bring to a boil, then cover and simmer over low heat, stirring occasionally, until the lentils are tender, about 30+ minutes. If using green lentils, they take a bit longer to cook, up to 45 minutes. Uncover and boil the lentils over high heat until most of the liquid has evaporated, about 2 minutes. Discard the bay leaf and let the lentils cool slightly.
2. Transfer the cooked lentils to a food processor. Add the chopped garlic, tahini, olive oil, ground cumin, cayenne, salt, cilantro and lemon juice and puree until smooth. Scrape the hummus into a bowl. Garnish the hummus with paprika and some extra cilantro. Serve the lentil hummus warm or at room temperature with pita chips and vegetable crudités.
Per Serving: 132 Calories; 9g Fat (54.2% calories from fat); 7g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 92mg Sodium.

Posted in Appetizers, Breads, on November 25th, 2017.

seeded_cheddar_triangles_crackers

Really easy home made crackers, brimming with cheese flavor (cheddar) and topped with a variety of seeds.

It was a couple of years ago I was at my friends, Joan and Tom’s for dinner, and Joan served these cute-as-buttons cheese triangle crackers. I was smitten with them, and intended to make them pronto. But time moved on and I just hadn’t gotten around to it. I had an event at my house recently – the group of 10 of us watched A Man Called Ove, on Amazon Prime, based on the book by Backman. Then, we all sat down in my dining room and had lunch (soup – a recipe that’s already here on my blog, but I updated it and will post soon – plus seeded bread from Whole Foods and a scrumptious apple dessert made by my co-hostess Linda). During the movie, I served these crackers, fresh out of the oven, and they were gobbled up in no time.

I started the crackers the day before – it’s mixed up in the food processor (EASY!). You  have the option of chilling the dough if you want to, or making them immediately. I wanted to do it ahead, but bake them just before we watched the movie. So, I pressed the dough into two flat rounds, slipped them into a plastic bag and chilled them. I took them out of the refrigerator about an hour ahead of when I wanted to bake them. They’re rolled out into sort of circles, then you brush on some egg white and the seeds are pressed into the top. Then cut them into triangles and into a 350°F oven they went and baked for about 16 minutes. I cooled them about 3-4 minutes before serving them still warm. The recipe came from Southern Living in 2010.

What’s GOOD: how easy they are to make, how wonderful they taste!! The recipe says it serves 16. Well, my group of 10 devoured them in about 30 minutes. I baked each round separately, so I served them about 20 minutes apart. SO, you might want to double the recipe!

What’s NOT: really nothing – these are so easy to do, especially if you’ve made the dough ahead of time.

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Four-Seed Cheddar Triangles (Crackers)

Recipe By: From Southern Living, 12/2010
Serving Size: 16

10 ounces sharp Cheddar cheese — shredded
1 1/2 cups all-purpose flour
1/2 cup unsalted butter — cut into 4 pieces and softened
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons half and half
SEASONINGS:
1 whole egg white
1 teaspoon water
1/4 cup pumpkin seeds, roasted — salted
1/4 cup sunflower seeds, toasted
2 tablespoons sesame seeds — toasted
2 tablespoons black sesame seeds

1. Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball. If it’s too dry, add about a teaspoon of the half and half and pulse again until the dough forms a ball. Divide in half.
2. Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.
3. Preheat oven to 350°F.
4. If you chilled the dough, leave it out for about an hour before trying to roll it out. Roll each half into a 9- to 10-inch round. Transfer rounds to parchment paper-lined baking sheets.
5. Whisk together 1 egg white and 1 tsp. water just until foamy. Stir together pumpkin seeds, sunflower kernels, sesame seeds, and black sesame seeds. Brush rounds with egg white mixture, and sprinkle with seed mixture and press lightly so the seeds stick to the dough. Cut each round into wedges of random sizes, using a fluted pastry wheel. Separate wedges about 1 inch apart onto the baking sheets.
6. Bake 16 to 18 minutes; cool on baking sheets on wire racks for 10-30 minutes.
Per Serving: 199 Calories; 14g Fat (64.8% calories from fat); 7g Protein; 11g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 233mg Sodium.

Posted in Appetizers, on November 15th, 2017.

 

blackberry_cuke_caprese_skewersSara_375

A quick and easy appetizer that’s very healthy and fun.

A post from Sara . . .I find dinner with my family to be a bit of fun because we are all so willing to try new foods and flavor combinations. I brought this appetizer with me to my brother’s house and everyone loved it. I chose it because it was so easy to make and it travels very well.

Typical of Southern California, I was on the road for almost 4 hours! It’s 130 miles from where I live in San Diego County, to where my brother lives near Pasadena. Can you tell the traffic was awful?

I love simple appetizers that are fresh and quick as well as pretty to look and easy to eat. These definitely fit the bill. The recipe came from a blog called The Sweetest Occasion, by Cyd Converse. I didn’t have the marinated mozzarella balls (but you can add your own seasonings if you’d like and roll them in some good EVOO). The blackberries were sweet. You DO want sweet blackberries because the appetizer is quite savory and to add an unripe blackberry (very tart) to the mix would be pucker-worthy. I made the platter at home and 4 hours in the car was fine. I squirted the balsamic glaze on them just before serving (hard to see in the photo, but really, I did use the glaze).

What’s GOOD: how easy they were to make. They traveled well. Everyone liked them a lot. They’re also very colorful – put onto a white platter, it looked SO pretty!  This recipe is a keeper!  I’ll serve this for years to come.

What’s NOT:I can’t think of any negatives for this jewel.

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Blackberry Cucumber Caprese Skewers

Recipe By: The Sweetest Occasion (blog) by Cyd Converse
Serving Size: 12

25 mozzarella balls — fresh (mini ones)
25 blackberries — you need sweet ones
25 basil leaves — use large ones
25 cucumber — cut in chunks, preferably English cucumber Balsamic glaze to drizzle on top
25 Bamboo skewers, 3″ long

1. Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then a folded basil leaf followed by a blackberry and a chunk of cucumber.
2. Line a tray with your finished skewers and refrigerate or serve right away.
3. Drizzle with balsamic glaze right before serving.
Per Serving: 286 Calories; 5g Fat (15.6% calories from fat); 10g Protein; 56g Carbohydrate; 21g Dietary Fiber; 13mg Cholesterol; 33mg Sodium.

Posted in Appetizers, Vegetarian, on June 2nd, 2017.

crostini_pea_puree_yogurt_mint

Seems like I’m on a roll lately with some really wonderful recipes. Not that any of them are my originals; they’re just ones that I’ve found someplace and they definitely need a permanent home in my kitchen repertoire.

With that lead-in, it won’t come as a surprise that I’m telling you, you’ve GOT to try this. I was just blown away by how delicious it is. Easy? Yes. Healthy? Yes, indeed. Unusual? Yes – certainly the mint added a lovely burst of flavor, but so did the lemon zest too. Really all of it is a burst of flavor. And most people can’t figure out what the “green stuff” is. Some guessed pesto.

pea_puree_4_crostiniI took this appetizer to my daughter Sara’s for Easter dinner. I’d made up the pea puree ahead of time, also the yogurt mixture, and I’d also toasted the baguettes too, the day before. I packed everything up in a little fabric ice chest and constructed them at the last minute. Easy to do. These aren’t fussy.

You’ll be very surprised by the taste of the peas – they contain SUGAR and garlic. The yogurt is just Greek yogurt (about half a cup is all) mixed with some fresh lemon juice, lemon zest, oil and salt. But when you put the whole “package” together, you get this lovely crunch in your mouth, the pea hits your palate, then the mint and the lemon zest. Altogether wonderful.

pea_crostini_platterIt’s easy enough to do most everything ahead – the pea puree, the yogurt, the toasted bread and at the last minute, construct them with the fresh mint on top. And a bit more lemon zest. To tell you the truth, I think I could make a meal of these.

What’s GOOD: everything about this little morsel is delicious. I can’t say enough good things about it. Let me know what you think . . .?? It’s easy to make (and make most everything ahead) and it’s not heavy or bad for you (except the fact that it’s mostly carbs).

What’s NOT: nary a thing that I can think of!

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Crostini with Pea Puree and Greek Yogurt

Recipe By: Adapted slightly from Amy Scattergood, Los Angeles Times
Serving Size: 16

1/2 cup Greek yogurt, full-fat — or 2% may be okay
1 tablespoon olive oil
1/4 teaspoon sea salt
1 tablespoon lemon zest
PEA PUREE:
2 tablespoons sugar
2 1/2 cups frozen peas
1/4 teaspoon sea salt
2 small garlic cloves — minced
2 1/2 tablespoons olive oil
SERVING:
16 baguette slices — 1/4″ thick, toasted
Thinly sliced fresh mint for garnish
Grated lemon zest for garnish

NOTES: Use a baguette for the bread, or ciabatta. Brush the bread with olive oil, then toast to a golden brown. If using ciabatta, break each piece in half for a more normal appetizer serving.
1. Mix yogurt, olive oil, sea salt and lemon peel in a bowl and set aside.
2. Run hot-hot water over the frozen peas, then drain. Place in food processor with garlic, salt and olive oil. Blend until smooth.
3. Spread about 1 1/2 T pea mixture on each slice of bread, then spoon 2 tsp yogurt on top and garnish with sliced mint. Make these just before serving, and zest more lemon over all of it on the serving platter.
Per Serving: 127 Calories; 4g Fat (31.0% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 240mg Sodium.

Posted in Appetizers, Salads, Vegetarian, on May 21st, 2017.

georgia_cracker_salad

How many superlatives can I use here – oh my, fantastic, off the charts, amazing, is it possible, so good!

The other day I was looking through my to-try recipes for a salad to take to a function. I paused at this recipe I’d downloaded some time ago. I read it through. So easy. Could it really be that good? It doesn’t LOOK all that wonderful – kind of bland looking, really. And considering the ingredients (saltine crackers, tomatoes, green onions, hard boiled egg, mayo, salt and pepper) you might wonder. So I went to Paula Deen’s webpage and there is a video clip of her making this, with her son. She talked about its origins (Albany, Georgia) and that occasionally they feature this at the salad bar at their restaurant.

BUT – the reservation here is that it MUST be eaten immediately after you toss it together. Well, I could do that. All you have to do it chop up some fresh tomatoes (use good tasting ones, please) and chop up some green onions. Oh, and make 1-2 hard boiled eggs. And scoop out some mayo to add at the end. And crush a sleeve of saltine crackers (do it while it’s still in the paper sleeve). Nothing about this is hard. I had this all figured out in about 2 minutes. As I write this I haven’t taken it to the luncheon yet, but since I bought the ingredients, I just bought more and served it for a dinner I did here at home with friends.

OMGosh! This salad is just so crazy good. I made one recipe (using one sleeve of saltine crackers), one heirloom tomato, 2 hard boiled eggs, 3 green onions (using most of the tops too), pepper, maybe some salt, and the last thing you do is add the mayo. Have everything all ready ahead – I’d chopped the tomatoes and green onions, plopped the eggs in on top and just let that sit. I’d also put out about the amount of mayo I thought it needed and at the very last second it got tossed. I served it as a side salad. Paula Deen says where this recipe is from it’s served as an appetizer (or light lunch) with cold shrimp all around it. I think this would be hard to eat as an appetizer unless you served it with small plates and forks to eat it.

When I made it, I used about a cup of mayo. The recipe called for 1 1/2 cups, and I noticed in the video they added more as it was needed, and they may not have used a full portion either. I’d start with 1 cup and only add more if you think it really needs it.

When I take this salad to my function, I’m going to add a couple more chopped eggs on top (sliced, that is) instead of shrimp. What it will look like is a potato salad. But definitely it’s NOT! I can’t wait to make this again!

What’s GOOD: every single solitary smidgen of this is delicious. Worth making. Don’t eat a lot of it, then you won’t feel guilty for all the fat grams you’re eating. I’ll definitely be making this again soon.

What’s NOT: nothing other than the calories!

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Georgia Cracker Salad

Recipe By: Adapted slightly from Paula Deen
Serving Size: 6

2 medium tomatoes — chopped
3 green onions — chopped (including most of the green tops)
2 large eggs, hard-boiled — finely chopped
pepper to taste
32 saltine crackers — (a sleeve)
1 cup mayonnaise — add more if needed, up to 1 1/2 cups

1. In a medium sized bowl combine the chopped tomatoes, green onions (use most of the dark green tops too as they add nice color), and the hard boiled egg(s). Grate in some pepper.
2. Crush the saltines in the sleeve until they are coarse pieces. Don’t overdo it – it’s nice to have a few larger pieces. Add it to the bowl, then add only enough mayo to make it moist – toss it well, then taste as you go. It may need another tablespoon or two of mayo. Mix well and serve immediately. Do NOT let it sit as it gets soggy.
SERVING: scoop into a bowl just slightly bigger than the salad. Serve as a side salad or with cold shrimp it would make a lunch serving.
Per Serving: 369 Calories; 35g Fat (81.0% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 442mg Sodium.

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