Reckless Abandon

Red Wine Vinegar, Shallot and Cucumber Mignonette

2013-05-20T09:47:00.000-06:00

Freshly shucked oysters are just the best....even better with a little mignonette. A mignonette sauce means "cracked pepper" and is usually used to top raw oysters on the half shell. There are many different varieties, but the classic uses red wine vinegar and minced shallots with of course freshly cracked pepper. This is a version of the classic, but with finely diced cool cucumbers and a bit of chopped parsley mainly for color. Try this out at home with a dozen oysters from your local market. Also, if you need some assistance in shucking, check out this video on my Oysters Rockefeller post.

I'm used to making this in large batches for oyster bar events for my company, Denver-based Seattle Fish Company so I've had to scale down the measurements. Luckily this saves for quite awhile since the main ingredient is vinegar. Also, the shallot ratio may seem like a lot, but it really gives the mignonette it's flavor and can be opted out when you scoop some on your oyster.

Ingredients:

-1/2 cup red wine vinegar

-a few Tbsp. chopped parsley

-1 whole shallot, minced

-1/2 seedless cucumber (or seeds removed), skin removed and finely diced

-1 tsp. freshly cracked pepper

-1 tsp. salt

There isn't much to this recipe other than a bit of chopping and mincing. The trickiest part is the cucumber. I use a potato peeler to remove the skin and then I halve the cucumber length-wise. Using a small spoon or melon scooper, scoop the seeds out of the flesh and discard. Cut the cucumber into matchsticks and then dice into small cubes. Mix the other ingredients together and serve with freshly shucked oysters!

PeteyBird Goat Cheese and Fig Ice Cream Roll with Short Bread Cookies

2013-05-07T12:42:00.001-06:00

Photographing for Amanda at 5280.com means I get to meet some of the greatest chefs and entrepenuers in town. My most recent assignment was to photograph these amazing mini ice-cream sandwiches from PeteyBird. Pete of PeteyBird uniquely crafted ice cream sandwiches is engineer turned baker which is fabulous for us Denverites. The creatively flavored sandwiches are ideally sized and will melt in your mouth...just in time for summer! Pete has mastered all things ice cream and cookies during his lengthy R&D process and this was one of his fabulous creations. Similar to a savory, spreadable cheese log and cracker duo, this sweet version is a perfect dinner party dessert. The recipe may look a bit daunting but Pete swears it's not that bad (it's really not!). Well worth a show-stopping and interactive dessert. Also, here are a few of his few ice cream sandwiches first talked about on Amanda Faison's Table Talk blog post.

Ingredients for Fig Roll:

-2 cups whole milk
-1 cup heavy whipping cream
-1/2 cup honey + extra for drizzling
-3 oz soft goat cheese
-4 eggs
-5 oz fig preserves
-pinch of salt

Ingredients for Cookies:
-3 1/2 cups all purpose flour
-1/4 tsp salt
-1 tsp vanilla extract
-1 cup sugar
-3 sticks of unsalted butter

Equipment Needed:

-medium sauce pan
-spatula
-small mixing bowl
-ladle
-wire strainer
-ice cream maker
-thin plastic cutting board
-syran wrap
-tape

Steps to make the ice cream:

In the saucepan, combine whole milk, creme, honey, and salt. Over a medium heat, bring the milk to a point where small bubbles begin to appear (do not boil). whisk the mixture periodically, not continuously - approx 15 min
While the mixture in is heating, seperate the egg yolks into the mixing bowl. Whisk the egg yolks for 30 seconds
When the mixture is ready, use a laddle to transfer 1/2 a cup of the mixture to the egg yolks, whisking continuously.
Pour the egg mixture from back into the milk mixture. Whisk continuously for the first 10 seconds
Keep the mixture over a low heat until the mixture thickens
Strain the mixture into a bowl. Cover the miture and allow to chill over night in the refrigerator
Place the chiled mixture into the ice cream maker until firm. Add fig preserves 1 min before completion
Place the ice cream into a container. Place the container into the freezer for at least 6 hours
Cover the cutting board with syran wrap and use tape to hold tight. Roll the cutting board into a 2.5 inch tube and use tape to keep tupe in place. Add a piece of syran wrap to one end to form a stop
Scoop ice cream into the open end of the tube. Press down to pack in
Place tube into the freezer for at least 6 hours
When ready to serve, remove the tube from the freezer, cut the tape, and place the ice cream onto a serving platter
Drizzle remaining honey over the top of the ice cream. Serve with a cheese knife
Steps to make the cookies:
Melt butter in saucepan
In a mixer combine sugar, butter, and vanilla
In a mixing bowl combine flour and salt
Slowly add the flour mixture to the sugar/butter mixture
Wrap the dough in syran wrap and place into the refrigerator for an hour
Pre-heat oven to 350 degrees
Using a rolling pin, roll out the dough to a 1/4 inch thick sheet
Using a cookie cutter, cut 2 inch circles from the dough
Place the circles onto a non stick cookie sheet. Cook for 10-12 minutes or until bottom starts to brown
Allow the cookies 30 minutes to cool before serving
Enjoy!!

Springtime Radish Top Soup

2013-04-11T21:23:00.002-06:00

This soup is the perfect springtime soup that uses the fresh green tops of radishes that usually get thrown away. It's a filling soup without a drop of cream in the recipe. The creaminess comes from the typical potager recipe which is a puree of vegetables and potatoes. I first had this amazing first-course at a cookbook event at Frank Bonanno's local Lou's Food Bar in which cookbook author (a personal favorite), Diane Morgan hosted a 6-course meal straight from her new cookbook, Roots. This is one of the amazing recipes from the book that focuses on the under utilized vegetable family, roots.

Ingredients:

-2 Tbsp unsalted butter
-1 leek, white and light green part only, thinly sliced
-1 carrot, peeled and diced
-1 yellow onion, diced
-1 1/2 tsp salt
-1 medium russet potato, peeled and diced
-4 cups water
-1 1/2 tsp sugar
-1/2 tsp freshly ground pepper
-5 cups radish tops (from 3 bushy bunches)
-5 or 6 radishes, trimmed and cut into matchsticks

First, chop your carrots, onions, and leeks. Make sure to rinse the leeks well because they carry a lot of dirt within their layers. Melt the 2 Tbsp of butter in the bottom of a heavy soup pot over medium-low heat. Add the veggies and and stir a couple of times. Cover and cook for 20 minutes, stirring a few times until they are soft but not brown.

While the veggies are cooking, peel and dice the potato. Once the veggies are soft, add the potato, 4 cups of water, 1 1/2 tsp sugar, and 1/2 tsp pepper to the pot. Increase the heat to medium high to bring to a simmer. Once simmering adjust the heat so it maintains a soft simmer, cover and cook for 25 minutes or until the potatoes can be easily pierced with a fork.

While the soup is simmering, wash and roughly chop the radish tops. Once the potatoes are soft, add them to the pot and stir until they are wilted (about 1 minute). Remove from the heat.

Working in batches, process the soup in a food processor or blender. Return the pot and place over medium-low heat. If the soup is too thick, add a little water. Ladle the soup into warm bowls and garnish with matchstick radishes.

Sausage, White Bean and Hominy Cassoulet

2013-04-03T22:05:00.001-06:00

A typical white bean cassoulet is an amazing blend of flavors and textures, but a mistake in the kitchen took this recipe to whole new level. I thought I grabbed two cans of white beans from the pantry but accidentally opened a can of cannellini's and hominy! Oops. Add a few Italian sausages, tomatoes, onions and herbs to make a succulent one-pot meal. I followed this recipe...except for my maize mistake.

Ingredients:

-1 pkg sweet Italian sausage

-1 yellow onion

-1 pint cherry tomatoes

-1/8 cup olive oil

-1/8 cup balsamic vinegar

-3-4 springs fresh thyme

-1 can white bean, drained and rinsed (like canellini)

-1 can hominy, drained and rinsed

-1/2 cups dry white wine

-6 cloves garlic, thinly sliced

First, halve the cherry tomatoes, cut your onions into quarters, and thinly slice 6 cloves garlic. Add these ingredients to a cast iron skillet or dutch oven and drizzle with 1/8 cup olive oil and 1/8 cup balsamic vinegar. Sprinkle with salt and pepper, add a few sprigs of thyme and bake for 20 mins at 375 degrees.

Once the sausages are browned, add the drained and rinsed beans and hominy. Pour 1/2 cup white wine over the sausage and beans and stir. Put back in the oven for another 15-20 minutes. Serve hot in bowls

Pork Chops with Mushroom Sauce

2013-02-26T15:06:00.004-07:00

The best choice for pork chops is bone-in thick-cut 99% of the time. They are generally thicker and tend to not overcook as much as a thinner, bone-out cuts. This recipe, from Food Network Magazine, has a simple but wonderful mushroom and green onion gravy to pair with your pork. I served this dish with pureed parsnips (a recipe coming soon) to take the place of carb-filled mashed potatoes. They were silky with an earthy flavor from the under-utilized root vegetable. This is a quick recipe for a weeknight meal.

Ingredients:

-2 or 4 1/2-inch-thick bone-in pork chops (depending on how many you are feeding)
-2 Tbsp flour (I used Wondra)
-1 1/2 Tbsp olive oil
-12 ounces cremini or button mushrooms
-3 cloves of garlic
-1 bunch green onions
-1/2 cup low-sodium chicken broth
-2 Tbsp light sour cream

First, cut your green onions (green parts only) at an angle into 2-inch pieces. Slice your mushrooms if you didn't buy pre-sliced and chop the 3 cloves of garlic.

Season the pork chops with salt and pepper and sprinkle (or dredge) in the 2 Tbsp flour. In a large skillet heat 1 Tbsp olive oil over medium-high heat. Cook the pork chops 2-4 minutes per side until golden brown and cooked through. I always use an instant read thermometer when cooking pork or beef. It's very easy to overcook pork and then it is tough and undesirable. Once the pork chops register 145 degrees in the center, remove from the pan and set them to rest on a plate tented with foil. Work in batches of two if you are making four pork chops.

Heat the remaining 1/2 Tbsp oil in the skillet and saute the mushrooms, garlic, scallions and a pinch of salt until the shrooms start to brown.

Sprinkle in 1/2 Tbsp flour and stir to evenly coat the mushrooms and scallions. Saute, stirring constantly for another couple of minutes until the mushrooms are softened. Now, stir in the 1/2 cup chicken broth and 2 Tbsp low-fat sour cream (or greek yogurt!). Turn the heat up if necessary to bring the sauce to a simmer. Simmer for about 1 more minute until it thickens.

Serve the pork chops topped with the mushroom gravy and enjoy! This would be amazing with mashed potatoes or even better...a parsnip puree!

Sicilian Calamari with Italian "Mother Sauce" from Luca D'Italia

2013-02-06T22:10:00.001-07:00

This recipe comes from Frank Bonanno's Luca D'Italia iCookbook. The restaurant has been a local Italian favorite in Denver for years, so Frank picked his favorite recipes for the home cook and added pictures and videos to the interactive cookbook. I was recently invited to the restaurant with a few other food bloggers to taste some of the recipes and this was a favorite. It starts by making the "Mother Sauce", a wonderful red sauce simmered with a full bottle of chianti wine...yes please. The sauce has unlimited uses but here it is ladled on top of calamari rings with capers and toasted bread crumbs. Much fancier than your fried calamari.

Mother Sauce Ingredients:

-1 large onion

-1/2 stalk of celery

-1 bulb fennel

-1/2 lb carrots

-1 tsp salt

-1/2 tsp black pepper

-1/2 tsp chili flakes

-1 cup extra virgin olive oil

-6 cloves of garlic

-1 (750 ml) bottle of good quality chianti

-3 sprigs of basil

-2 sprigs of oregano

-1 sprig of parsley

-2 (16 ounce) cans San Marzano tomatoes

-1 tsp salt

-1/2 tsp black pepper

Sicilian Calamari Ingredients:

-1 lb calamari (I used tubes and tentacles)

-5 Tbsp extra virgin olive oil

-2 cloves garlic

-1 Tbsp crushed red chili

-3 Tbsp capers

-1/2 cup white wine

-1 cup Mother Sauce (ingredients above, or other good Marinara)

-1/4 cup flat-leaf parsley, roughly chopped

-2 Tbsp butter

-1 tsp salt

-1/2 tsp pepper

-1/2 cup toasted bread crumbs

-8 caper berries for garnish (optional)

First, make the Mother Sauce. Dice your vegetables (onion, celery, carrots, and fennel) into a small dice (Frank has a great video in the iCookbook). In a large, thick bottomed sauce pot (like my cast iron dutch oven), warm the 1 cup olive oil over a low flame. Toss in the garlic cloves and slowly toast over low heat until the garlic is light brown and softened. Remove the garlic with a slotted spoon and reserve for another use.

Add diced vegetables to the oil, season lightly with salt, peper and chili flakes. Saute over medium heat until translucent.

Pour the bottle of chianti over the vegetables until they are covered (I think I used nearly the whole bottle). Continue cooking until the liquid is reduced by half.

Tie the herb springs together with butcher's twine and stir into the pot. Crush the San Marzano tomatoes (2 cans) with between your fingers and add to the pot. Stir to incorporate all ingredients and bring to a slow simmer. Gently cook the sauce over low heat for at least 2 hours, stirring occasionally. Salt and pepper to taste.

Time to make the Sicilian Calamari. First, slice your calamari into 1/4 inch rings. Now is also a good time to toast your 1/2 cup bread crumbs over medium heat in a skillet.

Heat 3 Tablespoons olive oil in a saute pan over high flame. Add 2 cloves minced garlic, chili flakes, and 1/2 tsp pepper to the oil and cook for 30 seconds.

Add calamari, 3 Tbsp capers and 1/2 cup white wine and cook for 30 seconds. You do not want to over-cook calamari...it will turn rubbery.

Ladle in the 1 cup Mother Sauce (or other good marinara) and 1/4 cup chopped parsley. Bring to a boil, remove from heat and then stir in 2 Tbsp butter.

Spoon the calamari in a large bowl and top with bread crumbs, caper berries and drizzle of olive oil. I would recommend serving with crusty bread to scoop up the extra sauce.

Frank has an amazing how-to video to accompany this recipe in the Luca D'Italia iCookbook, so make sure download it and see for yourself how easy his recipe is!

Bison Bolognese

2013-01-15T14:25:00.000-07:00

I love cooking with bison (buffalo meat) because it's so lean and lends a 'gamey' taste to this dish. You can definitely sub the bison for ground beef, veal, or even venison (deer). Bolognese is a red sauce that is cooked down into a rich, flavorful sauce. In this recipe I add large slices of mushrooms and a little pancetta for flavor. If you make a big batch you can freeze portion sizes for a quick and easy weeknight meal.

Ingredients:

-2 carrots
-1 rib celery
-1/2 yellow onion
-1 Tbsp olive oil
-4 ounces cubed pancetta
-4 cloves garlic
-1 lb. ground bison
-1/2 cup red wine
-1.5 cups beef broth
-2 cans diced tomatoes
-2 ounces tomato paste
-1 pkg baby bella mushrooms (mini portabellas)
-1 tsp dried basil
-1 tsp dried oregano
-1 pkg dried pasta of your choice

First, dice your 2 carrots, 1 celery rib, 1/2 yellow onion and 4 cloves of garlic. In a heavy bottom pot (like my awesome cast-iron dutch oven!) saute the veggies and garlic over medium heat in 1 Tbsp olive oil until they are soft and the onions are translucent. Season with salt and pepper.

Next, add the 1 lb. ground bison (or other meat) and increase the heat to medium-high. Brown the meat with the veggies. While the meat is browning, slice your baby bella mushrooms.

Now add the remaining ingredients: 4 ounces cubed pancetta, 1/2 cup red wine, 1.5 cups beef broth, 2 cans diced tomatoes (don't drain), 2 ounces tomato paste, 1 pkg sliced baby bella mushrooms, 1 tsp dried basil and 1 tsp dried oregano. Bring everything to a boil then reduce heat to a slow simmer and cover for 1.5-2 hours. Taste and add salt and pepper if needed. Serve warm over boiled noodles and sprinkled with parmesan cheese.

Black Bean and Quinoa Burgers

2013-01-05T13:48:00.001-07:00

This may have been the first time I've even had a black bean burger. Blake came home from lunch at a little cafe and was raging about one he had with coleslaw and avacado. I figured it had to be healthy and after a few rounds of testing recipes I came up with this one. I've been making double batches and freezing them. My inspiration came from this recipe, but I changed some things because their measurements didn't work well for me. Serve them with Crispy Oven Baked Fries for an filling but healthy meal.

Ingredients:

-1.5 tsp olive oil (divided)

-1 large shallot, minced

-3 cloves garlic, minced

-1/4 cup quinoa

-2 cans black beans, drained and rinsed

-1/4 cup sliced almonds

-1/2 tsp sea salt

-1/2 tsp fresh ground pepper

-1/4 cup nonfat greek yogurt

-1/2 cup panko bread crumbs

Other:

-whole wheat hamburger buns

-1-2 avacado, sliced

-sliced swiss or mozzarella cheese

-red cabbage slaw

First, heat 1 tsp olive oil in a small saucepan over medium-high heat. Add 1 minced shallot and 3 cloves minced garlic and saute until they sallots are soft and translucent. Stir in 1/4 cup quinoa and toast it for a minute until adding 1/4 water. After adding the water (or broth), bring to a boil, reduce to a simmer, and cover for 20 minutes or until the quinoa has absorbed the liquid.

While the quinoa is cooking, blend together 2 cans drained, rinsed black beans, 1/4 cup almonds, salt and pepper using a blender or food processor. Blend together until it forms a coarse paste...not all of the black beans will be blended.

In a large mixing bowl combine 1/4 cup greek yogurt, 1/2 cup panko bread crumbs, quinoa mixture, and black bean mixture. Use a spoon (or your hands) to combine. Form patties (about 4-6) with your hands and place on a plate. Stick in the fridge for about 15 minutes to help them stay together.

Heat a skillet over high heat. Brush each side of the patties with a little olive oil. Once the pan is hot, place the patties in the pan (working in batches, if needed) and sear for 2-3 minutes on the first side. Flip after a couple of minutes and add a slice of mozzarella or swiss cheese to each patty. Cover with a large lid to help the cheese melt. Remove after a couple of minutes and serve on toasted buns with sliced avacodos and red cabbage slaw.

If you want to freeze some of the burgers, sear them on each side and even melt the cheese. Once they are cool you can place them in foil and then in plastic baggies in the freezer. I vacuum seal mine to keep them even longer in the freezer. To reheat, just bake at 425 for 15 minutes or until heated through. Also, I think they are best served with Crispy Oven Baked French Fries.

Tuna Tartare Bites

2012-12-13T15:59:00.001-07:00

Since I started working for Seattle Fish, I've had access to amazing fish and seafood. The first thing I brought home from the office was #1 yellowfin tuna (best stuff money can buy...in my eyes). You can purchase sushi grade tuna and specialty markets and some Whole Foods. If you only buy 1/2 pounds, as this recipe calls for, it's still fairly affordable for an amazing appetizer. A few simple ingredients and some time in the fridge will make a beautifully flavored topping for rice crackers or cucumber slices. Skip the chips and dip at your next party...and take it up a notch.

Ingredients

-1/2 lb (about 8 ounces) sushi grade tuna

-2 Tbsp toasted sesame oil

-juice of 1/2 lime

-splash of unseasoned rice vinegar

-2 Tbsp soy sauce

-1 Tbsp minced cilantro

-1 Tbsp Sriracha sauce

-1 avacado, diced

-rice crackers or 1 seedless cucumber to serve

First, slice your tuna into about 1/4 inch slices, then 1/4 inch strips and then about 1/4 inch dice (cubes).

In a small bowl whisk together 2 Tbsp toasted sesame oil, juice from 1/2 lime, splash of unseasoned rice vinegar, 2 Tbsp soy sauce, 1 Tbsp minced cilantro and 1 Tbsp sriracha sauce. Place the diced tuna in the dressing and toss to evenly coat. Place in the fridge for 30 minutes.

While it is marinating in the fridge, dice the avacado. Right before serving pull out the tuna and carefuly fold in the avacado cubes.

Serve a spoonful of the tuna on rice crackers or thinly sliced english (seedless) cucumber.

Crispy Oven Baked French Fries

2012-12-06T10:31:00.000-07:00

I don't know how many times I've tried to bake potato wedges or sticks do end up with a soggy mess. How to you get the crispiness of deep-fried french fries in the oven? Gwyneth Paltrow's trick is to soak the potato slices in ice cold water before baking! Sure enough...it works...everytime. This is my new favorite side dish for black bean or Turkey Burgers. Serve with some Sriracha Ketchup to heat it up.

Ingredients:

-2-3 large russet potatoes (you can peel if you want)
-2 Tbsp olive oil
-1 Tbsp sea salt

Equipment Needed:

-parchment paper to help prevent sticking
-large bowl of ice water

First, slice your potatoes into 1/2 inch discs and then again to make 1/2 inch sticks. Also, preheat your oven to 450 degrees.

Place the fries in a large bowl of ice water and let soak for at least 10 minutes.

Drain the water from the fries and throughly pat dry with paper towels. Drizzle and toss with 2 Tbsp olive oil and 1 Tbsp sea salt. Place on a baking sheet lined with the parchment paper and bake for 25 mins turning the fries a couple of times throughout.

Perfectly crisp french fries...everytime!

Homemade Nut Butter

2012-12-05T09:03:00.002-07:00

I recently sat down with the owners of local food truck Hey PB&J here in Denver and asked them, "what is the trick to homemade nut butter?" Nothing. It couldn't be easier to make your own peanut butter, almond butter, pistachio butter...you name it. The ratios are pretty much the same, it just needs a bit of tweaking depending on the natural oil content of the nuts. I always have a jar on hand to spread on toast in the morning. This version uses whole roasted almonds for almond butter...a sweeter version of peanut butter.

Ingredients:

-2 cups whole nuts (I used almonds)

-1/8-1/4 cup peanut oil depending on the natural oil content of the nuts

-pinch of sea salt

Equipment Needed

-Vitamix (or other powerful blender) or food processor

Measure out 2 cups whole nuts and place them in the food processor or blender. Run for about 60-90 seconds or until the nut mixture forms large chunks in the blender.

With the blender running, slowly add 1/8 cup of peanut oil. If needed, continue to add another 1/8 cup to adjust the consistency to your liking. Just remember, it will thicken a bit more because the nuts and oil are warm and will solidify once cooled.

Add a pinch of sea salt and blend for a few more seconds. Transfer to a mason jar and save in a cool dark place for up to a week (or two...we do).

Carrot Ribbons with Sorrel Pesto and Goat Cheese

2012-11-23T10:49:00.002-07:00

I had the amazing pleasure to meet my favorite cookbook author, Diane Morgan at a dinner featuring her recipes at Lou's Food Bar in Denver. I enjoyed a five course meal of recipes from her newest cookbook, Roots and was able to chat with Diane about techniques and preparation. This was one of the hit dishes of the night. It's raw, healthy and the flavors are perfect. It is a great alternative to the typical green salad that is passed around the table. Serve this colorful salad family style for your guests to enjoy. Also, if you've browsed my 'dips' you will see most of them come from Diane's Skinny Dips cookbook!

Main Ingredients:

-2 large garlic cloves

-2 tsp salt

-5 large carrots, trimmed and peeled

-4 ounces fresh crumble goat cheese

Dressing Ingredients:

-4 Tbsp olive oil

-1 Tbsp unseasoned rice vinegar

- 3/4 tsp salt

-1/2 tsp pepper

Pesto Ingredients:

-2.5 cups lightly packed sorrel, roughly chopped

-2 cloves garlic, chopped

-1/3 cup freshly grated parmesan cheese

-1/4 cup pine nuts

-1.5 tsp lemon juice

-1/2 tsp sea salt

-2/3 cup olive oil

First, rinse and peel your carrots. Using your peeler continue to peel the carrot by constantly rotating it until there isn't much of a carrot left. Keep the ribbons and set aside. These carnival-colored carrots were pulled from my garden!

Bring a pot of water to a boil with 2 tsp salt and 2 cloves of garlic in the water. Blanch the carrot ribbons — this means put the ribbons in the boiling water for 2 minutes, strain and place them in a bowl of ice water to 'shock' to stop the cooking process.

While the carrots are blanching, you can whisk together the dressing. In a small bowl combine 4 Tbsp olive oil, 1 Tbsp unseasoned rice vinegar, 3/4 tsp salt and 1/2 tsp freshly cracked pepper. Pat the carrots dry with paper towels after they have been shocked in the ice water. Toss the carrots in the dressing.

Now, we will make the sorrel pesto. Traditional pesto is made with fresh basil leaves, but this pesto is made with another herb, sorrel, which lends to a fresh, lemony flavor. In a food processor blend together 2 1/2 cups lightly packed and roughly chopped sorrel (I used 2 packages from Whole Foods), 2 large garlic cloves, chopped, 1/2 cup grated parmesan cheese, 1/4 cup pine nuts, 1 1/2 tsp lemon juice, 1/2 tsp salt and 2/3 olive oil.

Place the dressed carrot ribbons on a serving plate and drizzle with the pesto (or place large dollops if it's thick) and then crumble the goat cheese on top. Serve for a healthy, raw vegetable side dish or salad.

Red Cabbage Asian Slaw

2012-10-16T16:00:00.000-06:00

This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night. It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily. Feel free to use green cabbage or any cabbage you can find in the grocery store. I just thought the red would add great color to the plate.

Ingredients:

-1/2 head red cabbage

-1 carrot julienned (or 1 small bag thinly sliced carrots)

-1/2 bunch cilantro

-1 bunch green onions, thinly sliced

-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

First, halve the red cabbage and save half for a later use. With the half you are going to use, cut in half again and then remove the lower, white stalk by cutting a 'V' in the cabbage. Thinly slice the cabbage and place in a large bowl.

Next, thinly slice your carrot, roughly chop 1/2 bunch cilantro, and thinly slice 1/2 bunch green onions. Add to the large bowl of cabbage with 1/2 cup of almonds and 2 Tbsp sesame seeds. In a food processor or blender, puree together 2 Tbsp agave nectar (or honey), 1/4 cup rice vinegar, 1/8 cup white vinegar, 1 cup vegetable oil, 3 Tbsp toasted sesame oil, 1 Tbsp cumin, and juice from one lime. Add to the cabbage mixture and toss until evenly coated. Salt and pepper to taste. Enjoy now or later!

Healthy Bang Bang Shrimp

2012-10-15T22:37:00.000-06:00

If you've been to Bonefish Grill — a seafood chain — you've most likely had their Bang Bang Shrimp appetizer. My mom and her friends love the starter but I think I broke her heart when I told her it is battered, deep fried and tossed in mayonnaise. Here, I've re-created the restaurant favorite by pan frying the shrimp in just 2 Tbsp of coconut oil and then tossing in a spicy creamy sauce made of pureed tofu instead of mayo. I know it sounds odd, but even Blake liked the dish! Also, at Bonefish the shrimp is served on a bed of lettuce that is quickly wilted and often ignored. I served the shrimp on a healthy serving of Red Cabbage Asian Slaw. Bonus: this recipe makes a lot of leftover sauce which means a dipping sauce for Healthy Chicken Nuggets or slathered on Turkey Burger Sliders!

Ingredients:

-3/4-1 lb. raw shrimp (about 31-40 count per pound or larger)
-2 tsp cornstarch
-2 Tbsp coconut oil (or vegetable oil)
-14 ounces tofu
-1/3 cup sweet red chili sauce - found in asian aisle of most supermarkets
-3-5 Tbsp sriracha sauce (depending on your heat tolerance)
-3 Tbsp lemon juice
-2 green onions, sliced for garnish
-salt and pepper for seasoning

First, remove the shell, legs and tail from the shrimp and pat dry. Sprinkle with salt, pepper and two teaspoons of cornstarch and toss until evenly coated.

Now, in a food processor or blender combine the 14 ounces tofu (drained), 1/3 cup sweet red chili sauce, 3-5 Tablespoons sriracha sauce and 3 Tbsp lemon juice. Blend until smooth and creamy.

In a large skillet heat the two Tablespoons of coconut (or vegetable) oil over high heat. Add the shrimp and stir every minute or so until the shrimp is cooked through (opaque all the way through) for about 4-5 minutes. Turn the heat down to low. While these are cooking, thinly slice 2 green onions.

With the heat at a lower temperature, add about 1/2 cup of the creamy spicy sauce and toss until the shrimp is evenly coated. Serve on a bed of Red Cabbage Asian Slaw and garnish with the chopped green onions.

Elk Rotini Soup

2012-10-08T21:46:00.000-06:00

It's fall (at least in Denver) which means it's soup time! I love having a big pot of broth, veggies and meat simmering on the stove all day. This is down-home comfort soup is made with game meat — elk — but you can use ground beef, buffalo, or turkey. Freeze any leftovers in muffin tins and pop them out once frozen. Put three frozen soup blocks in a plastic baggy and back in the freezer for a quick week-night meal.

Ingredients:

-1 lb ground elk (or other meat such as beef)

-2 Tbsp Montreal steak seasoning

-2 carrots, diced

-1 white onion, diced

-1 celery rib, diced

-2 Tbsp olive oil

-1 can (11-ounce) corn

-1/2 can (7 ounces) peas

-1 large can (14-ounce) diced tomatoes

-6 cups beef broth

-6 cups water

-3 Tbsp tomato paste

-1 lb. dried rotini pasta

First, brown the ground meat in a skillet with the 2 Tbsp Montreal steak seasoning.

While the meat is browning, chop your 2 carrots, 1 celery rib and 1 white onion.

In a large pot add the onion, carrot, celery and 2 Tbsp olive oil with a sprinkle of salt and pepper. Saute the veggies over medium heat until the onions are translucent but not browned. Drain any excess fat from the meat and add to the pot of veggies.

Add the remaining ingredients: 1 can corn, 1/2 can peas, 1 large can diced tomatoes, 6 cups beef broth, 6 cups water, 3 Tbsp tomato paste and 1 lb. rotini. Raise to high heat and bring the soup to a slow boil. Reduce the soup to a simmer and cook until the pasta is al dente (about 10-15 minutes).

Serve warm with possibly some cornbread and honey-butter! If you let the soup simmer for awhile make sure the liquid doesn't get too low. Just add more broth or water and check the seasoning before serving.

Soy Pumpkin Spice Coffee Creamer

2012-10-01T21:18:00.000-06:00

This takes four minutes to blend together — I'm serious. Pumpkin Spice Lattes are invading every coffeeshop..even beyond the typical Starbucks. Even Delight and CoffeeMate have made their own variations of the make-at-home creamers to add to your coffee. The problem is they are loaded with artificial flavorings. The inspiration for this recipe came from this recipe but instead of using cream and milk I opted for organic soy milk. Blend these few ingredients together for the perfect fall addition to your cup of jo each morning.

Ingredients:

-1.5 cups soy milk (plain flavor)
-3-4 Tbsp pure maple syrup
-1 tsp pure vanilla extract
-4 Tbsp pumpkin puree
-1 Tbsp pumpkin pie spice
-1 tsp cinnamon

In a blender or food processor blend together all of the ingredients until smooth.

Pour into a mason jar or bottle (using a funnel) and store in the fridge for as long as "best buy date" is listed on the soy milk...about 2-3 weeks. You will notice the creamer may separate a bit so just make sure to give it a good shake before adding to your coffee in the morning. Also, if you want to heat up a few tablespoons in the microwave and use a frother to "whip" the milk you could have your very own latte!

Summer's End Fresh Basil Pesto

2012-09-23T21:12:00.003-06:00

A freshly made jar of pesto hardly compares to anything you can buy in the grocery stores. If you grow sweet basil or know where to buy it, now is the time to start using the bountiful harvest. A few other fresh ingredients and you will have a versatile pasta sauce, sandwich spread or as an appetizer on crispy crostinis.

Ingredients:

-2 handfuls (about 2 cups packed) fresh basil leaves

-2-3 cloves garlic (depending on how much you like/love raw garlic)

-1/4 cup whole pine nuts

-3/4 cup extra virgin olive oil

-juice from 1 lemon

-1/2 cup shredded parmesan cheese

-1 tsp sea salt

-1/4 tsp pepper

First, rinse your basil leaves and pat dry between paper towels to remove any excess moisture. Also, chop your 2-3 garlic cloves and shred about 1/2 cup of parmesan cheese.

In a food processor or blender add all of the ingredients and blend into a smooth paste.

Taste the pesto and adjust the seasonings if you want more salt, pepper, lemon juice or minced garlic. Place in a small jar or tupperware and keep in the fridge for a few weeks (if you don't eat it before then). My favorite way to serve is with crostinis as an appetizer. Just toast some slices of french bread and let the flavors of this fresh summer spread shine through.

Roasted Tomato Summer Spaghetti with Squash Blossoms

2012-08-13T22:39:00.000-06:00

Summertime means tomatoes. My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite. Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market. A blend of different types is what I used, which made the dish that much more complex. This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition. You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them. Give yourself 20 minutes and this dish will be on the table and ready to enjoy.

Ingredients:

-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese

First, halve your 1/2 pint tomatoes, dice 1/2 red bell pepper (mine is purple and green in the pictures below), and thinly slice 2 garlic cloves.

Next, remove the stems and stamens (inner yellow pollenated tubular piece) from the 1/2 cup squash blossoms and rinse. Set the squash blossoms aside. Next, put the tomatoes, bell pepper, and garlic slices on a baking sheet. Drizzle with 3 Tbsp olive oil and season with salt and pepper. Toss so the tomatoes are evenly coated in the oil.

Roast the tomato mixtures at 400 degrees for 15-20 minutes until the tomatoes are wilted and soft but the garlic isn't burnt.

While the tomatoes are roasting boil the whole wheat pasta according to package directions. Before you strain the pasta dip a coffee mug into the pot and scoop out some of the starchy pasta water. I do this EVERY time I make pasta in case my pasta sauce is too thick or needs some more liquid. It's a trick I learned long ago.

Return the drained pasta to the warm pot. Scoop the tomatoes with oil and juices into the pot with the pasta. Add 1/2 cup warm pasta water, 1/2 cup squash blossoms, 4 Tbsp parmesan cheese and fresh oregano (or dried). Toss and season with more salt and pepper if needed. Enjoy!

Tomato, Basil, and Balsamic Salmon

2012-07-30T22:43:00.000-06:00

The inspiration for this recipe came from my little kitchen garden I started this spring. I finally have an abundance of bright, delicate, warm-hued tomatoes taking over the garden. I couldn't be happier. My first thought on how to use these little gems is the famous Italian trio: tomato, basil and balsamic vinegar, which is often paired with fresh mozzarella in the classic caprese salad. I took these three base ingredients — and a little red onion — and steamed them in parchment paper with a fresh salmon filet. The preparation is the easy Fish en Papillote technique as I described in this recipe using cod and other fresh vegetables. Served with some wild rice, this recipe makes a balanced and healthy meal. If you aren't growing your own tomatoes, you can always grab a variety of cherry and grape tomatoes this time of year at your local farmers market or grocery store. If you're interested in growing these specific tomatoes next year, Botanical Interest's Rainbow Blend Seeds.

Ingredients:

-1 salmon filet
-1 handful cherry or grape tomatoes
-2 Tbsp thinly sliced red onion (or halved red pearl onions)
-5-6 fresh basil leaves
-1 Tbsp olive oil
-1 Tbsp balsamic vinegar
-salt and pepper

Also needed:

-parchment paper

Pat the salmon filet with a paper towel to dry. Sprinkle both sides with salt and pepper and set aside. Take a large piece of parchment paper (about 18 inches long) and spray half with cooking spray.

Halve your tomatoes and thinly slice your red onions (or halve if you're using pearl onions). Place the salmon filet on the sprayed side of the parchment paper set on top of a baking sheet. Sprinkle the tomatoes, onions and basil around the salmon. Season the veggies with salt and pepper.

Drizzle the fish and veggies with 1 Tbsp olive oil and 1 Tbsp balsamic vinegar.

Close the parchment paper by folding it over itself creating a half moon shape. For more instructions on how to do this see my post here. You can also buy parchment paper bags next to the regular parchment paper in the grocery store. Seal by folding numerous times.

Bake at 400 for 12-14 minutes depending on the thickness of the fish filets and how many parchment packets you are baking at a time. I also prefer my salmon on the medium-rare side versus overcooked and dry. Open the parchment packet and make sure the salmon is cooked to your desired doneness by cutting into it with a fork and knife. Serve with rice, couscous or red potatoes for a great meal.

Seared Ahi Tuna on a Bed of Zucchini Ribbons and Whole Wheat Pasta with Spicy Sauce

2012-07-25T13:54:00.000-06:00

I'm a carb craver. I've been trying to eat healthier but can't kick my pasta desires. Long, delicate strips of zucchini twirled with whole wheat pasta makes this a lighter, yet stil filling, substantial dish. It's tossed in a sesame dressing and paired with sesame and wasabi crusted ahi tuna for a fresh and healthy dose of protein. If you want a bit of a heat drizzled on top, stir together greek yogurt and Sriracha for a leaner Asian "spicy mayo". The blend of wonderful textures and fresh fish make this the perfect summer meal. The only utensil you may not have is a "zester" to create the thin strips of vegetables. I purchased mine from Crate and Barrel for only a few dollars but I assume it can also be found at Target, Sur La Table or William Sonoma. You can see mine in a picture below.

Ingredients:

-1/2 lb fresh tuna (make sure it's sear-grade..just ask - commonly found at Whole Foods)

-3-4 Tbsp sesame seeds, white and/or black

-2 tsp powdered wasabi

-1/2 package whole wheat spaghetti

-1 zucchini

-3 Tbsp toasted sesame oil

-1 Tbsp rice vinegar

-1 Tbsp coconut or vegetable oil for searing

Light Asian Spicy Sauce:

-1/8 cup greek yogurt

-1-3 Tbsp Sriracha, depending on your palate

The first thing I did was use the citrus zester to create the ribbons of zucchini. No need to peel the zucchini as the bright green will add color to the dish and it's definitely edible. I found it easiest to cut off an inch of the bottom and prop the vegetable on a cutting board so it's perpendicular to the conter. Hold the top and continually "peel" or "zest" the zucchini from top to bottom, rotating frequently. Continue until you start to see the seeds. Place the ribbons in a bowl and set aside

Boil the pasta water and cook the 1/2 package of whole wheat pasta according to the package directions, drain and place back in the pot. You can add the zucchini pasta at this time to the pot of pasta as well. Drizzle with 3 Tbsp toasted sesame oil and 1 Tbsp rice vinegar. Stir to incorporate and salt and pepper to taste. I also added a sprinkle of Eden Organic's Seaweed Gomasio (Asian seasoning blend of sesame seeds, seaweed and sea salt — can be found at Whole Foods when you getting your fish).

While the pasta is boiling you can coat your tuna in its crust. Basically, on a wide-bottom plate, evenly sprinkle the 3-4 Tbsp sesame seeds and 2 tsp wasabi powder to cover the bottom. Coat both sides of the fish in the seasonings and if there is any extra use your fingers to press it to the side of the fish fillet.

In a medium skillet, heat the 1 Tbsp coconut (or vegetable) oil over high heat. Wait a few minutes until the oil is really hot. You can test this by flicking some water onto the oil to see if it pops. Sear each side of the tuna for only 90 seconds per side. This will leave the tuna rare in the middle, just the way I like it (and the way I think tuna should be served). You can cook the tuna longer if you like, but remember it will get tough and you spent the money to get "sear-grade" tuna.

While the fish is searing you can stir together the 1/8 cup greek yogurt and 1-3 Tbsp Sriracha. I would start by adding a little and trying it until you get to your preferred heat level.

Thinly slice the seared tuna. To plate the meal, put a swirl of the zucchini and whole wheat pasta at the bottom of a wide bowl or plate. Fan out a few pieces of tuna on top of the pasta and drizzle with the spicy sauce. Enjoy your healthy, light, and fresh summer meal!

Pan Seared Snapper with Citrus Saffron Vegetables over Arugula Orzo

2012-07-16T23:39:00.002-06:00

My dad overnighted me multiple pounds of fresh snapper from Florida the other week, but pretty much any white fish would work for this recipe. The orange juice and saffron simmered vegetables add a great Spanish flare. The orzo is simple and tossed with fresh baby arugula for a peppery and light side dish. This dinner is very easy and the only special ingredient is the saffron that can be found at any specialty spice store. It's a must for the pantry and even though it is expensive, a little goes a long way.

Ingredients:

-2 snapper filets (or other white fish)

-salt and pepper

-2 Tbsp coconut oil or vegetable oil

-1/4 cup Wondra flour (or all purpose flour)

-1 cup halved cherry tomatoes

-1 zucchini, diced

-1/2 white onion, chopped

-2 cloves garlic, minced

-zest and juice from 1 orange

-2 large handfuls baby arugula

-1.5 cups orzo

-1/4 cup white wine

-pinch of saffron threads

First, salt and pepper both sides of the fish fillets. Sprinkle the wondra (or all-purpose flour) on a plate and dredge each fillet in the flour.

Add 1 Tbsp coconut oil (or vegetable oil) in a non-stick skillet over medium-high heat. Once the oil is hot, add the fish and sear on each side for 2-3 minutes, until the thickest part of the fish is opaque and flakey. Remove from the heat and cover with foil to keep warm.

Chop the zucchini, half the tomatoes, chop the onion and mince the garlic.

Also, zest the orange and put in a small bowl. Slice the orange in half and squeeze the juice in another bowl.

This is a good time to boil your water for the orzo, once it boils, add rice-shaped pasta and cook according to package directions (make sure to save about 1 cup cooking water before straining).

Now, in the same skillet you seared the fish, heat the other 1 Tbsp oil over medium-high. Saute the onion and garlic until fragrant and the onion is translucent. Season with salt and pepper.

Now add the chopped zucchini and orange zest. Saute a bit more until the zucchini is soft. Add the tomato halves and saute another 1-2 minutes.

Once the tomatoes are a bit wilted, add the 1/4 cup white wine, juice from 1 orange and a pinch of saffron. Bring to a boil and simmer for a few minutes until the liquid has reduced by half.

While the liquid is cooking down, add 1/2 of the baby arugula to the orzo and pour 1/2 of the hot, reserved cooking liquid over the top. Stir, and place a lid on the pot. Repeat with the remaining arugula and cooking liquid. Cover for another minute and then stir until the arugula is a bit wilted. Place the orzo in a large, warmed bowl or plate.

Now top the bed of orzo with a fish filet and large spoonful of the veggies and sauce. Serve warm and enjoy and healthy and quick meal for dinner.

Pan Seared Tofu and Sushi in Ponzu

2012-07-09T21:47:00.000-06:00

This post has two recipes, which I rarely — if ever —do, but they are both so easy that it seemed silly to do one for each. Blake and I had this as basically our meal one night...with a little Asian Marinated Cucumbers...oh and a Fresh Tuna Tower. We were stuffed. It's all so fresh, which is great, especially if you're trying to beat this summer heat. The sushi-grade fish is from Whole Foods so fairly accessible and a safe bet for eating raw.

Ingredients for Tofu:

-2 Tbsp coconut oil (or vegetable oil)
-1 pkg. tofu in water
-3 green onions, chopped

Ingredients for Sushi:

-1/4 lb sushi-grade tuna
-1/4 lb sushi-grade salmon
-1 Tbsp Ponzu sauce (citrus soy sauce, can usually be found at Whole Foods or Asian Market)
-1 jalapeño, thinly sliced
-1 Tbsp wasabi powder, rehydrated or wasabi paste

The first step is to remove the Tofu from the package and pat dry between two paper towels. My tofu squares were a bit thick so I sliced each one in half. You can also place a plate over the tofu and paper towels to remove more liquid.

Chop your green onions and heat your coconut (or vegetable) oil over medium high heat in a skillet.

Once the oil is hot, add the tofu and sear on each side for a few minutes or until golden brown. Remove and cut into wedges and serve with the green onions as a garnish.

For the sushi, slice it very thinly and place on a plate. Top each piece with a thin slice of jalapeño and drizzle of ponzu sauce. We also put a dollop of wasabi in the middle to enjoy with our fresh fish.

Cilantro Marinated Beef Satay with Peanut Dipping Sauce

2012-06-27T15:47:00.001-06:00

Flank steak is one of my favorite cuts of meat. It's lean and you barely have to cook it and it's done. I usually broil the flank steak, but this time we threw it on the grill (or grill pan inside) to sear it on a stick. Blake and I love peanut sauces so I developed a recipe from the guidance of a few others I found on the web. This would make a great appetizer or even a main protein for dinner.

Marinade Ingredients:

-1 pkg flank steak

-1/3 cup olive oil

-1/4 soy sauce

-3 Tbsp fish sauce

-1/2 shallot, minced

-juice of 2 limes

-2 Tbsp minced ginger

-1 tsp salt

-1/2 tsp pepper

-3 cloves of garlic

-1 bunch of cilantro, roughly chopped

Peanut Sauce Ingredients:

-3 Tbsp water

-1 clove garlic, minced

-1/2 cup dry roasted peanuts

-4 Tbsp coconut milk

-juice 1/2 lime

-2 Tbsp sesame oil (or peanut oil)

-1 Tbsp chopped cilantro

-1 tsp sriracha

-1 Tbsp soy sauce

-1 tsp minced ginger

First, mince the shallot, garlic and cilantro. If you're using fresh ginger, grate it or thinly slice and mince. I just use the stuff out of the tube or from the jar (I know, it's cheating a bit).

Thinly slice the flank steak into about 3/4 inch pieces...cutting against the grain of the meat.

Don't forget to soak your skewers in water if you are using wooden ones so they don't burn on the grill. Add the flank steak to the marinade tupperware and stir around until each piece is evenly coated. Cover and marinate at room temperature for at least 20 minutes and up to 2 hours.

While the steak is marinating you can make your peanut sauce in a food processor. Combine all the ingredients and pulse until they are evenly blended. If you want the sauce to be thinner you can add a little more water. Garnish with a few peanut halves and cover until you are ready to serve. This is also a good time to turn the grill to medium-high.

To thread the meat of the skewers just start at one end and "sew" down to the other end. Set on a serving plate and drizzle any remaining marinade over the steak.

Grill the meat over medium-high, direct heat turning every couple of minutes. I suggest spraying the grill grate with grilling oil so they don't stick. The total cook time should be between 5-10 minutes depending on how hot your grill (or gill pan) is. You want there to be brown pieces on the outside, but not overcooked or it will get tough and chewy. Let the skewers sit for about 10 minutes on a clean plate before digging in. This will help the flavors absorb in the meat. Enjoy with your peanut dipping sauce!

Quinoa Tabbouleh

2012-06-17T15:36:00.001-06:00

My last recipe was Easy Hummus with Cavender's which can't be made without Tabbouleh in my opinion. I love layering a pita chip with a little hummus and a scoop of tabbouleh to top it off. This can also be made as a fresh summer side dish. This specific recipe is made quinoa, an ancient power grain. If you want to check out another quinoa recipe look at my Light Mexican Quinoa with Tomatoes and Black Beans.

Ingredients

-2 cups quinoa
-2-3 garlic cloves, minced
-zest of 1 lemon
-juice of 1 lemon
-1/4 cup olive oil
-1 pkg grape or cherry tomatoes, halved
-1 smal bunch green onions, chopped
-1 large handful of cilantro, chopped
-1 large cucumber, diced
-salt and pepper

First, boil 2 cups quinoa in salted water according to package directions.

While the quinoa is cooking, finely mince the garlic, halve the tomatoes, chop the green onions, chop cilantro and cucumbers. The best way to cube the cucumber is to peel with a potato peeler, halve, and scoop out the seeds. Slice into sticks and then dice.

Use a zester to finely grate the rind of the lemon, half the lemon and squeeze over the rind in a small bowl. Once the quinoa is cooked, strain if need be and let cool in a bowl. Add the lemon, lemon zest, 1/4 cup olive oil, tomatoes, green onions, cilantro, cucumbers and garlic to the quinoa. Toss everything together and salt and pepper to taste.

You can eat this as a salad for lunch just by itself or even plopped on some lettuce to add to your green salad. It can also be served as a side dish or enjoyed as an appetizer next to the Easy Hummus with Cavender's. I think it would be great served with fish as well. Check out my fish recipes.

Easy Hummus with Cavender's

2012-06-04T22:09:00.002-06:00

One of the easiest and most versatile dips is hummus — and it's good for you! It's packed with protein from the garbanzo beans, aka chickpeas. A Mediterranean dip now popular in the US can be used with regular tortilla chips, pita bread, pita chips, cucumbers or in a wrap. I love having a double batch on hand for when I get late night cravings and know ice cream isn't the best choice. This is an easy recipe with a little bit of a kick from the famous all-purpose Greek seasoning: Cavender's which is blended in the Ozark Mountains of Northwest Arkansas.

Ingredients:

-1 can garbanzo beans, drained

-juice of 1 lemon

-1.5 Tbsp Tahini

-2 cloves garlic, minced

-1/2 tsp salt

-2 Tbsp olive oil

-1 Tbsp Cavender's Greek Seasoning

First, mince your garlic.

In a food processor add 1 can of garbanzo beans (chick peas), drained. You can reserve a couple for a cute garnish. Add the 2 cloves minced garlic, juice from 1 lemon, 1.5 Tbsp Tahini (which is now easily found at the grocery store — ask someone if you can't find it), 1/2 tsp salt, 1 Tbsp Cavender's, 2 Tbsp olive oil and blend until smooth. If the dip is a little too thick for your liking you can always add a little water (slowly) until desired consistency. I like really smooth Hummus! What is Tahini, do you ask? Well it is a paste of ground sesame seeds. It will keep for quite some time in the fridge, but it will separate with the oil being on top. Make sure to stir it with a spoon before using.

Optional garnishes include a sprig of cilantro, sprinkle of paprika for color, a sprinkle of Cavender's, drizzle of olive oil, and/or a few garbanzo beans. I may have done all of them for this picture. I think the best way to eat hummus is either on toasted pita wedges or sliced cucumbers. You can also have them with fresh torn pita. To toast the pita, slice the circles in half which will create two half-moon pockets. Tear the two half moons apart along the curved edges to create a total of four half moons. Cut into wedges, brush or spray with olive oil and toast in the oven at 400 degrees for just a few minutes until crispy. To create beautiful cucumber discs, use a potato peeler to peel lines down the whole cucumber leaving a little bit skin in between each raw strip. Slice into discs and enjoy! I don't mind the seeds in cucumber, but if you do, get English Cucumbers.