Blueberry Salsa with Cilantro and Jalapeno

We've got just a few days left here in Florida, and I'm still trying to empty out my fridge/freezer and resist buying anything new from the store.  And there was a bag of frozen blueberries that I bought for smoothies, but I'm a creature of habit and always go for the frozen banana instead.  I already knew I was making fish for dinner, and figured a blueberry salsa would go nicely.  Whipped this up real quick with a few other pantry staples.

As mentioned, I used frozen blueberries, and I think these would be preferable to fresh because they get all juicy when they thaw.  However, fresh would still work, you just might want to do a little extra muddling and maybe cut in half if you have larger berries.  You could also try cooking fresh berries for 10 minutes or so on the stove to break them down a little more.

I also really wanted to use lime or lemon juice in this, but didn't have any.  So I made do with a little rice vinegar, and I think it turned out great. If you have lime or lemon juice, though, you might want to give that a try!

I served this on top of broiled flounder fillets seasoned with salt, pepper, and cumin.  Thought about adding cumin to the salsa as well, but went with it just on the fish.  If I were serving this with something like plain chips, I'd probably add the cumin to the salsa to boost the flavor.

What you need:

1 1/2-2 cups frozen blueberries, thawed (I recommend Trader Joe's wild Boreal blueberries... they are so much better than any other frozen blueberries I've ever bought!)

1/2 cup packed chopped cilantro, thickest stem end removed

2 jalapenos, diced, seeds and pith removed

2-3 tablespoons diced onion

2 tablespoons rice vinegar

salt and pepper to taste (I probably added somewhere around 1/2 teaspoon of each)


Simply mix all ingredients together, mashing lightly to help the blueberries break down a little.  Let sit for at least 30 minutes, and preferably for a couple hours, before serving to allow flavors to meld.

Enjoy!

"Broccomole" (Creamy Broccoli Dip)

I saw a recipe for this on Pinterest and immediately went to boil some broccoli (which I conveniently had on hand and wanted to use up)  You can look at the original recipe here.  What a great idea! I changed it up a little to make it imitate my regular guacamole recipe a bit more.  It was quite tasty and I'll definitely be making more broccoli dips in the future- I'm thinking Italian-themed might be next.

What you need:

4 cups fresh Broccoli, cut into chunks
2 teaspoons Olive Oil
6 ounces fat-free Cream Cheese (or Greek yogurt)
2 teaspoons Lemon Juice
1-2 Garlic cloves
1-2 tablespoons Onion, chopped
1 tablespoon fresh Cilantro
1-2 teaspoons Chili Powder

Boil the broccoli in a large pot of lightly salted water until very tender (think the overcooked mush that is a bit appealing at the dinner table).  Drain and place in blender or food processor.  Add the rest of the ingredients and puree.  Enjoy with dippers of choice.

*After eating a good bit of this, I had the idea to stir in a bit of store bought salsa (mine was mango habanero) to add a little kick... delicious!

Pizza Hummus

After making my Pizza Dip for the first time a few weeks ago, I'm been on a major pizza-y dip kick. And now that there is no more cottage cheese to buy here for the time being (oh, the woes of Saba), I tried using chickpeas to make a pizza-y dip instead.  And then I made it again, and again. Yep, it worked well.

Every time I've made these dips (both the cottage cheese one and this hummus version here), I change things up a bit depending on my mood, my time commitment, and what ingredients I have on hand.  Below is a basic recipe with various add-in options listed.

You could even make a pizza using this dip as the sauce- it would work wonderfully for a vegan pizza as long you left out the cheese and pepperoni, of course.  I've also spread it on a baked portobello mushroom (similar to this here) for a light lunch.  Or just dip with veggies or crackers or chips or whatever you like.  Or make a "pizza" out of the dip: make a basic version of this, spread it in your serving dish and top with layers of other pizza-y ingredients (olives, chopped tomato, artichoke, pesto, cheese, etc).  However you decide to use this stuff, I'm sure it'll be a hit.

What You Definitely Need:

1 can of Chickpeas (14-19 ounces, doesn't really matter)

2-4 fresh Garlic Cloves (or a head of roasted garlic)

1 teaspoon Lemon Juice

1-2 teaspoons Red Wine Vinegar

Olive Oil/Broth/Water

1/2 cup Pizza sauce/ Marinara sauce/ Pasta sauce (some sort of tomato sauce that is pre-spiced- if you use plain canned tomatoes, you'll need to make sure to add extra spice)

Salt and Pepper, to taste

Italian Seasoning, to taste

And What Would be Great to Add:

1/2 cup roasted Eggplant, skin removed

1/2 cup canned Artichoke in brine, drained

2-3 tablespoons good quality Parmesan Cheese

1/4 cup "Broiled Pepperoni" slices (or regular, but if you broil it for a few minutes first, you can drain out the grease and it also becomes a little crispy)

1/4 cup Sun-dried Tomatoes

handful of Arugula 

Red Pepper Flakes

Just blend everything in the blender, adding your olive oil and other liquids as needed.  I start with a little olive oil and then add either water or broth to cut down a bit on the calories.  Just olive oil would be fine, of course.

Experiment and Enjoy!

Bacon-Wrapped Scallops

Clearly, this isn't a terribly original recipe.  Google "bacon wrapped scallop recipe" and you'll find tons of the same recipe that all basically say the same thing.  However, I wanted to post this in case others of you out there have the same initial impression of these tasty treats that I did.  I always kind of think of bacon-wrapped scallops as one of those really fancy seeming things that I never think to do, maybe because they just seem too fancy, and therefore must be some sort of ordeal.

In reality, these are both simple and quick to make.  And delicious.  I served them as dinner for the two of us, but it would also be a really nice appetizer if you cut the larger scallops in half or used smaller ones.

I also made a spicy "mayo" sauce and a pesto-avocado cream to complement them.  Two dips/sauces were not really necessary, but both were tasty and went well (and I had an avocado I needed to use up and also still really wanted to make a spicy mayonnaise-y thing).

What you need:

6 Jumbo Scallops, rinsed and patted dry (or 12 smaller ones, and just cut the bacon in half)
6 slices of Thick-cut Bacon (if you do not have thick cut, that's fine, I actually didn't either.  But it would have been easier if I had.  If you have really thin slices, use 9-12 slices instead)
Salt
Toothpicks

Heat oven to broil on low.  Lay bacon strips out on a baking sheet with edges.  Place pan in oven and broil bacon until it is just barely cooked and still plenty flexible.  Remove from oven and drain pan.  Sprinkle scallops lightly with salt.  Wrap one piece of bacon around each scallop, securing with a toothpick.  If you are using a thinner cut of bacon and the one piece seems too skimpy  add another half or whole piece.  Place scallops on baking sheet.  Broil for 4-6 minutes (depending on scallop size), flip over, and broil for an additional 4-6 minutes.  The scallops should be opaque and the bacon should be fully cooked.  If you want the bacon a little crispier, leave them another couple minutes.

Serve with sauce(s) and enjoy!

For the Spicy Mayonnaise:

Mix together equal parts fat-free plain yogurt (Greek or regular) and light mayonnaise.  Or just use all mayo, but I think the blend keeps a nice balance between flavor and healthiness.  Add Sriracha hot sauce to taste.

For the Pesto Avocado Cream:

Blend the following ingredients using a food processor or immersion blender:

1 Avocado, cut into chunks
Pinch of Salt
Splash of Lemon Juice
2 tablespoons chopped Onion
1-2 tablespoons pre-made Pesto

Brie, Peach, and Prosciutto Pizza

Pizza is great because it so strongly appeals to my creative side.  There are endless possibilities and combinations of pizza toppings.  Even the crust presents all sorts of opportunities for some brainstorming and experimentation.

One of my all time favorite combinations is this one.  This fusion of salty, cheesy, sweet, and spicy is just amazing (And makes great melted brie for dipping if you don't feel like making a pizza).  Depending on how heavily you adorn your pizza with toppings, it can make either a great main dish or a nice appetizer pizza.  I used my own pizza crust recipe, which I'll post in a bit, but you can use your own favorite recipe or store-bought dough, or even some flat bread that's been crisped up a bit.

I didn't measure at all when making this, so I'm just writing in a range of amounts below.  And, like I said, you may really want to vary the amount anyway depending on your purpose for this pizza.

What you need:

Crust to make one medium pizza (10-12 inch round)

Soft Brie Cheese, rind removed and cut into small chunks (2-4 ounces)

Prosciutto, cut into small pieces (2-4 ounces

Peach or Nectarine, cut into thin slices (2 small or 1 large)

Handful of Arugula

Honey

Red Pepper Flakes

Heat your oven to 450 degrees Fahrenheit.  If using dough, roll it out as thin as possible and bake it for 5-10 minutes, depending on how crispy you want it to be in the end.  Remove from oven and top with the brie, prosciutto, peach slices, and arugula.  Lightly drizzle honey over the whole thing and sprinkle with the red pepper flakes.  Bake for 10-15 minutes, or until it has reached the desired amount of bubbly-/crispiness. 

Baked Herbed Brie with Mushrooms, Onions, and Almonds

Baked brie is awesome, pretty much regardless of how you prepare it.  But this particular recipe might just be my new favorite way to make it.  It might be that the cheese I bought this time was of better quality, but I also think that these toppings really work well with the flavor or brie.  

I made mine on our toaster oven tray because it's easy and I don't care about how it looks, but I recommend using a smaller casserole dish (maybe a 5-6 inch circle or 5 x 7 rectangle) if you have one.  

Serve with crackers, chips, or slices of toasted baguette. 

What you need:

A 7-ounce wedge or wheel of herbed Brie (rinds removed, unless you're like me and really like the rind...  in that case just cut it to help it melt out)

1/2 tablespoon butter

1/2 cup sliced mushrooms

1/2 medium onion, thinly sliced

Salt and pepper

Splash of red wine

2 teaspoons honey

2-3 tablespoons chopped fresh herbs (I used basil and thyme)

1/4 cup sliced almonds

Red pepper flakes

Place brie on a lightly greased small baking sheet or casserole dish.  Heat oven to 350 degrees Fahrenheit.  Melt butter in a saucepan over medium-low heat.  Add mushrooms and onions, plus a pinch of salt and pepper.  Saute until cooked through and just beginning to brown.  Add the splash of red wine and the honey. Remove from heat and stir in herbs.  Spread mixture over the brie.  Sprinkle with the almonds and red pepper flakes to taste.  Bake for 20 minutes, or until cheese is melted and bubbly at the edges.  Enjoy!

Swiss and Gouda Fondue

My family always had fondue every year for New Year's Eve.  Cheese fondue first, then meat fried in oil, and then chocolate.  It was a lovely tradition, and very exciting every year as a kid.  And so special, because I really can't think of any other time I've had fondue.  All seven of us (plus boyfriends and girlfriends at times) would huddle around the table, eagerly dipping and frying, making sure to get our share.  

I don't actually have a fondue pot at the moment, nor any extension cords which would allow me to use my crockpot.  However, I made this cheese fondue on the stove and just served it into a cup for my Rob and I to dip out of, and that worked just fine.  If you have a fondue pot, use it, or try this out as a crockpot recipe. Otherwise, just do it in a pot, and I'm sure no one will complain.

I served this with beet chips and pita chips (oh, and a few slices of bacon that I was demanded to fry up... personally, I prefered the beet chips).  Chunks of lightly toasted bread or sliced apples would also work well.

What you need:

1 tablespoon butter

1/2 small onion, finely diced

5-6 cloves of garlic, finely diced

3-4 button mushrooms, finely diced

1-11/2 cups dry white wine

1/2 pound EACH gouda and swiss cheese

2 teaspoons cornstarch

1 teaspoon Hennessy (or other whiskey... or maybe just some chicken broth... I just used the Hennessy because it was sitting on the counter from making a drink and I remembered that some fondue recipes I had looked at had the cornstarch mixed with some sort of alcohol)

Black pepper

1 teaspoon lemon juice

Heat medium pot over medium-low heat.  Melt butter in pot and add the onion and garlic.  Cook until beginning to soften.  Add mushroom.  Cook until softened.  Add white wine and heat until simmering.  Add the cheeses and stir until melted.  Whisk together cornstarch and Hennessy.  Add to cheese mixture.  Stir in a bit of pepper and the lemon juice.  Done!

Enjoy!

Carrot-Sweet Potato Hummus

I made this using some of the leftovers from yesterday's Carrot-Sweet Potato Puree.  Tastes mostly like the regular hummus I make, with a little extra flavor.  Though that might be due to the slightly disgusting amounts of raw garlic I put in it... it's hard to taste too much of.  Anyway, it's delicious.  I also added a little tapenade-like topping for extra pizzazz, but you can skip it if you don't feel like it.  It's pretty intense, what with the extra raw garlic and red pepper flakes.  But I think it's delicious.

What you need:

1 cup Carrot-Sweet Potato Puree (or just roast enough sweet potatoes or carrots to make a cup and add those in with a little extra liquid)

1 (15 ounce) can chickpeas, rinsed and drained

1 head of garlic, peeled and roughly chopped (or just a few cloves- the raw garlic flavor it pretty intense, so if you don't support a pretty passionate love affair with garlic, reduce it)

1-2 tablespoons lemon juice

3-4 tablespoons tahini

1-2 teaspoons chili oil

pinch of salt

1 tablespoon fat-free italian dressing (or just add olive oil... I'm just trying to cut back a bit on the calories and this works well for me)

Simply put everything into the blender or food processor and puree.  In the blender, you'll definitely have to stir it around a few times to get everything to blend.  If it still isn't working, add a little more italian dressing or olive oil.  Refrigerate for at least an hour to let it firm up and allow the flavors to meld a bit.  Top with my tapenade-y stuff (recipe below) or just leave it plain.  Enjoy!

Oh, and try making some Veggie Chips to dip with.  Awesome.  Or stick with baby carrots, cucumber slices, or the chips of your choice.

"TAPENADE" TOPPING:

Chop the following finely and mix together along with 1-2 teaspoons of olive oil and a pinch of salt:

2-3 tablespoon pecans, toasted

4-6 cloves of garlic

scant 1/4 cup dried tomatoes

2 tablespoons green olives

up to 1 tablespoon red pepper flakes

Taco Casserole or Dip

This a great weeknight dinner- it's pretty quick and could also be made ahead of time and then baked when you need it.  It would also make good party food or could be used as a hearty appetizer.

What you need:

1 pound lean ground beef (or if you are like me and on an island where you can't get lean ground beef, see my tips on de-fatting below)

1 medium onion, chopped into small pieces

2 stalks of celery

1 red bell pepper

4-5 pickled serrano or jalapeno peppers

1/2 medium zucchini

1 packet taco seasoning (I used a hot and spicy kind)

2-3 teaspoons soy sauce

2-3 fresh tomatoes

1 tablespoon garlic powder (or less if you're not a garlic person)

1 cup of your favorite salsa

3/4 cup taco sauce

1 can refried beans (I used a can of low fat refried black beans this time around)

1 cup shredded cheese (a mixture of cheddar and monterey jack is good)
Tortilla chips, for dipping

Salsa, guacamole, sour cream

Brown the ground beef in a large pot over medium heat.  Once it is cooked through, add the onion, celery, bell pepper, serrano peppers, zucchini, taco seasoning, and soy sauce.  Cook, stirring frequently, for 3-4 minutes.  Add the tomatoes, garlic, salsa, and taco sauce.  Continue to cook, stirring occasionally  until all vegetables are cooked and the sauce is thick, between 5-10 minutes.   While this is cooking, spread the black beans in a 9x9 inch pan.  Pour beef and vegetable mixture over the beans.  Sprinkle with the cheese.  Bake at 375 degrees Fahrenheit for 20-25 minutes, or until bubbly and LIGHTLY browned on top.

Serve with tortilla chips and your favorite taco additions, such as salsa, guacamole, and sour cream.  Or skip the chips and just use a fork.  It works well too.

GETTING RID OF THE GREASE:

If using fatty ground beef (the stuff we have here is 20 % fat), try this:  Line a largish bowl with a thick layer of paper towels- I use 8 or 9, folded on top of one another.  After the beef has cooked, dump it into this bowl and wrap the edges of the paper towels up around it.  Place a few more paper towels on top.  Now squeeze the fat out!  The beef is going to be pretty hot, so you could try wearing gloves or using a spatula to help you (though I generally just go for it and I haven't suffered any major burns yet).  Once the first set of paper towels is soaked through, repeat with another, and that should do it.  It's actually pretty satisfying to see how much fat you get out and kinda makes me want to keep buying fatty beef even when I someday don't have to.  

Fabulous Mini Crab Cakes

These were AMAZING.  I think they are one of the best things I have ever made.  I decided to go a little wild and actually fry them up instead of trying to be healthy by broiling- it was worth it.  I served these alongside a pan of melted brie with roasted red pepper and pecans for the ultimate snacky splurge meal.  

What you need:

10-11 ounces crab meat

1 egg

1/4 cup light mayonnaise

1-2 teaspoons lemon juice

1 teaspoon worcestershire sauce

1-2 teaspoons mustard

salt and pepper

1/4 cup finely chopped green onion

1 1/2 cups panko crumbs, divided

Vegetable oil, for frying

Mix everything but the panko crumbs and oil together.  Add in 1 cup of the panko crumbs.  Form into 1 1/2 inch diameter discs that are about 1/2-3/4 thick.  Dip in remaining panko crumbs.  Heat oil until just sizzling (I did mine over low, but my burner is HOT, so medium might be appropriate for most).  Fry until golden brown, about 2-3 minutes per side.  Place on a paper towel lined plate to drain excess oil.  Serve with sauce (below).

For the Sauce: 

Mix the following together:

1/4 cup fat free cream cheese

2-3 tablespoons light mayonnaise

1 tablespoon garlic powder

2-3 tablespoons EACH finely chopped red bell pepper and onion

2 teaspoons lemon juice

1 teaspoon hot sauce

Roasted Tomato and Garlic Gazpacho

A nice refreshing soup- perfect for this hot weather we've been having on Saba.  Serve it with some shrimp, guacamole, and tortilla chips. 

What you need:
4-5 medium-large tomatoes
2 heads garlic (this may sound like a lot, but roasting it really mellows the flavor.  But you can always cut back if you're not a garlic fan)
1 small-medium cucumber, peeled
1 small red pepper, chopped into blendable chunks
1 small onion, roughly chopped (about 1/3 cup chopped)
2 jalapenos or serrano peppers, roughly chopped.
1-2 teaspoons lemon juice
2 tablespoon red wine vinegar
Salt and pepper, to taste
Soy sauce or Worcestershire (if you think it needs it)
Cilantro, for garnish


Start by roasting the tomatoes and garlic:
Heat oven to 400 degrees Fahrenheit.  Spray a baking pan that will fit the tomatoes and garlic with olive oil.  Poke a few fork holes in the tomatoes.  Cut the tops off of the garlic heads.  Place the tomatoes and the garlic in the pan and spray again with olive oil.  Season with a little salt and pepper.  Bake for 20-30 minutes, or until the tomatoes are a little charred and the garlic is soft.  Let cool.

Dump your chopped vegetables into the blender.  Add the tomatoes and squeeze the garlic from its paper shell.  Add in the lemon juice and vinegar.  Start blending and slowly add some water to get things going.  Once smooth, add salt and pepper to taste (and maybe a little soy sauce or Worcestershire if it needs a little something more.  I actually cannot quite remember if I did, but I think I might have).  Chill for an hour or two and then serve into bowls and garnish with the cilantro.  Enjoy!

Cauliflower "Breadsticks"

Saw these on a low carb blog and wanted to give 'em a try. I keep meaning to do the cauliflower pizza crust thing, but never end up getting to it.  Here's a compromise.

To be honest, they did not turn out quite like I expected and definitely stuck to the pan.  But they were tasty and pretty healthy, and I'm pretty sure I'll make them again.  I just need to get a food processer when I get off Saba and that will make it a lot easier.

What you need:

One (small to medium) head of cauliflower

2 eggs

1/4 cup shredded cheese ( I used a "pizza" blend- I would have used either low-fat mozzarella or cheddar or low fat anything if they had it here)

2 Tablespoons fat-free Greek yogurt

Salt (maybe a teaspoon?), pepper to taste, dried oregano, garlic powder

Heat oven to 350 degrees Fahrenheit.  Grease a 13 x 9 pan with olive oil cooking spray (or maybe a full coating of olive oil- mine stuck pretty badly).  Cut the core out of the cauliflower and purree the rest in a food processor or dice it REALLY finely by hand (which is what I did- messy, time-consuming, but possible, even for an impatient person like me).  Mix cauliflower and the rest of the ingredients and then press into pan.  Bake for 20-30 minutes, or until browned around the edges.  Then flip and bake for another ten minutes (at 400 degrees instead).  Cut into pieces and serve with a marinara sauce.

Enjoy!  (and don't stress if it fall apart a bit when flipping.  mine did too, but it was still tasty!)

BAKED BRIE with Roasted Red Pepper and Walnuts (best wine dinner ever)

Baked brie topped with a mix of spicy and sweet cannot be beat.  Especially if you are pairing it with a bottle (or two? oops) of wine while dining with your sweetie.

This is my favorite "cheat" meal.  I make it differently depending on my mood and what's in the cupboards and fridge.   The picture shows the recipe below, but at the end you will also find further suggestions.  Use bagel chips, pita chips, raw veggies (baby carrots, sliced red pepper, and cucumber), or homemade veggie chips to dip.


What you need:

Brie cheese, either a round or a wedge.  I guess a round is fancier if you have company, but the wedge suits us fine.
Roasted red pepper (either homemade or from the jar), cut into small pieces
Walnuts, chopped (2 tablespoons to 1/4 cup, depending on how much brie you are making)
Honey
Red Pepper Flakes


Slice the brie in half lengthwise and place on greased baking sheet (if you have something that both looks nice and is oven-proof, use that.  This thing isn't moving after baking).
Top with roasted red pepper and walnuts.  Drizzle LIGHTLY with honey and sprinkle the red pepper flakes.  Bake at 300 degrees Fahrenheit for 10-15 minutes, or until the brie is completely melted and bubbly at the edges. (If you have a toaster oven use that!  It broils it a bit as it cooks, which helps toast the nuts and caramelize the sugar a bit).

Enjoy!


And some variations:

Instead of roasted red peppers and walnuts, try out the following combinations:

*spread low sugar/ "just fruit" apricot or orange jam on top of brie and then top with sliced jalapenos or red pepper flakes
*top the brie with thinly sliced fresh peach/nectarine and then sprinkle on the jalapenos or red pepper flakes
*try adding almonds/ walnuts to either of the above options
*if you are like me, and living somewhere you can not easily get jalapenos or red pepper flakes, Tabasco sauce works in a pinch to add some heat to your fruity brie

Goat Cheese and Nectarine Filo Pastries

This would make a lovely appetizer or accompaniment to a light main dish.  I made four and served them along with my earlier post of tilapia and shrimp on top of salad.  They are decadent and delicious.  This makes four generous servings (with the salad and seafood I only had half of one.  Rob managed his with impressive swiftness).  And there are the two (and a half) leftover for another day!

What you need:

3-4 ounces goat cheese, divided into four pieces and shaped into 1/4-1/2 inch thick rounds

4 pieces thawed filo pastry

1 large nectarine, cut into thin slices

2 jalapenos, chopped into thin slices

1/3 cup mixture chopped fresh basil, mint, and sage- I used the most basil and the least sage

Salt and pepper

Spread your four pieces of filo out on a clean surface, one on top of the other (wrap the rest of package tightly and save for another use... or make more of these).  Place one round of goat cheese on the top filo piece.  Then top with three thin wedges of nectarines, a few slice of jalapeno, a sprinkle of the herbs, a pinch of salt and sprinkle of pepper.  Wrap the filo neatly around the goat cheese to create a little packet or bundle.  Place on a oil-sprayed baking sheet.  Repeat with remaining pieces.  Place any remaining nectarine or pepper slices alongside the packets and season lightly with salt.  Spray the entire pan with olive oil and bake at 375 degrees Fahrenheit.  The filo should be browned but not burned, and the extra nectarines should be slightly softened.  Top each packet with a few nectarine and pepper slices.  Serve on top of a green salad (preferably one that includes arugula).

Enjoy!

Garlicky Hummus

A tasty hummus recipe that's easy to whip up in your blender or food processor. Bonus: WAY cheaper than store bought and yummier too!

What you need:

2 heads of garlic, roasted (you can reduce this if you aren't a huge garlic lover, but roasting makes the flavor much more mild, so it isn't quite as excessive as it seems)

         NOTE: To roast, simply snip off the very top of the heads to slightly reveal the cloves within.  Drizzle or spray with olive oil, sprinkle with salt, and bake at 350 degrees Fahrenheit for about 30 minutes, or until completely softened.

1 can chickpeas, drained and rinsed

2-3 tablespoons tahini

1 Tablespoon olive oil

Small handful sun-dried tomatoes, chopped

1 jalapeno, chopped

Salt and Pepper, to taste

1/2-1 teaspoon cumin

2 teaspoons garlic powder 

Water (or more oil)

Add chickpeas, garlic, tahini, olive oil, sun-dried tomatoes, jalapeno, salt, pepper, cumin, and garlic powder to blender or food processor.  Drizzle in the water (or olive oil, for a more traditional, but fattier recipe) until it blends smoothly but is still thick.

I served it with a big dollop of chile garlic hot pepper sauce in the center.  Try the same yourself or enjoy how it it is with some chips, bread, or baby carrots and cucumber if you're like me!

Stromboli

A hearty and delicious meal.  Great as an appetizer if cut into thin slices.  Also very portable for packing in lunches (which is what I usually do for my boyfriend if he doesn't eat it first)

What you need:

Pizza or Bread Dough (I have done this with my own- see recipe below- or store bought dough in the refrigerator section)

Spicy Mustard and Mayonnaise

1/2 pound Deli Meat: I use a mixture of salami and pepperoni usually- you can also use ham or cook up some Italian sausage if you have it
(Sauteed peppers, onion, and garlic cloves if you feel like it- sometimes I do, sometimes I don't make the effort)
1-1.5 cups Shredded Cheese: I usually use a mixture of mozzarella, Parmesan, and cheddar- you can also try provolone, pepper jack, or whatever suits your fancy
Garlic Powder, Oregano, Red Pepper Flakes

Topping: Kosher Salt, Oregano, Garlic Powder

Roll dough out on a jelly roll pan as if you were creating a rectangular pizza crust.  Spread mustard and mayonnaise on the dough to create a THIN layer.  Arrange deli meat (and sausage if you are using it) in a strip down the middle, about 3-4 inches wide.  Add the peppers and onions if you decided you wanted them.  Sprinkle cheese on top and the garlic powder, oregano, and red pepper flakes.  Fold the sides of the dough in and pinch shut.  Then fold the ends in and pinch again to seal.  Carefully flip the loaf over.  Sprinkle with the kosher salt, oregano, and garlic powder.  Let rest for 10-20 minutes and place in preheated 400 degree Fahrenheit oven, or place in cold oven and turn on to 400 degrees (it will rise a bit while the oven heats).  Bake for 25 minutes, or until lightly browned.  Let cool for 10 minutes before slicing.  Enjoy!

Dough Recipe:
This recipe makes double what you need for one loaf of stromboli- you can either halve it, or make the whole thing and place the other half of the dough in the frig for a day or so until you need it.  Just be sure to cover it.

6 + cups all purpose flour
2 packets yeast
1 tablespoon salt
2 teaspoons sugar
2 1/2 cups water

Mix 4 cups of flour, the yeast, sugar, and salt in a large bowl.  Heat the water until it is hot (you should be able to stick a finger in it without it burning, but is slightly uncomfortable).  Pour into the bowl and stir to mix really well.  Keep adding the flour, switching from stirring to kneading when the dough becomes stirrer and not unmanageably sticky.  Knead for 5 minutes to create a smooth, soft dough.  You want to avoid adding much flour- only use as much as is needed to knead without it sticking all over you.  Form into a ball, spray with oil and place in bowl.  Cover and let rise 1-2 hours or until at least doubled in size.  Punch down, and let rest for 10-20 minutes.  It's ready to roll out (if you are making the stromboli or a pizza), or can be formed into loaves and baked.

"Gourmet" Herb Dipping Oil

A lovely oil for bread-dipping.

What you need:
1/2-2/3 cup Olive Oil
1-2 Tablespoons EACH chopped fresh basil, parsley, rosemary, oregano (vary this depending on how much you like each herb.  You can also use dried, just reduce to 1-2 teaspoons)
2-3 cloves garlic, minced
1 small hot pepper, cut into slices (I used a red one for the color contrast)
Large pinch of Kosher salt
Large pinch of Black Pepper

Sprinkle herbs, garlic, salt, and pepper into a smallish shallow bowl.  Place pepper slices on top- evenly districbute for nice presentation.  Pour olive oil over the top and let meld for an hour or so before serving.  Enjoy!  Store any leftovers in the refrigerator.

Peanut Pesto

A delightful twist on regular pesto.  No need to buy expensive pine nuts!

What you need:
2/3 cup honey roasted peanuts
1 hot pepper, chopped
2 cups fresh basil leaves
1/4 cup chopped onion
1/4 fresh mint leaves
1/3 cup fresh parsley
3 T soy sauce
3 T rice vinegar
1/2 grated Parmesan cheese
Olive Oil/ Water

Place all ingredients except oil/ water in blender.  Add oil/ water as necessary to create a thick paste (I used about half water and half oil).

Enjoy as a dip, spread, or base for a pasta sauce.  I made a tuna salad using this, canned tuna, chopped onion and celery, and olive oil mayonnaise 

Simple "Sushi" Snack

A quick and healthy snack or appetizer with a bit of flair.

What you need:

A cucumber, sliced into rounds
Fat free cream cheese ( or use the 1/3 less fat kind if you don't care for fat free)
Imitation Crab or Smoked Eel
Avocado, cut into thin slices or little chunks
Wasabi Dipping and Grilling Sauce (mine was Asian Gourmet brand)

Place a dab (about 1/2 teaspoon) cream cheese on each cucumber round, then top with a chunk of crab or eel and piece of avocado.  Drizzle with the sauce.  Enjoy!

Hot Pepper and Roasted Eggplant Spread

This recipe is inspired by Baba Ghanoush, a Levantine spread commonly served with pita bread.  Mine is a good bit different- for one thing, it is green due to all of the herbs and peppers.  It also does not have the tahini or very much oil at all.  It would probably be even better if you did add tahini or more olive oil, so give it a try if you're trying to cut down on fat intake.

What you need:

3 small eggplant (4-5 inches long and 1.5-2 inch diameter)
1/2 head of garlic
3-4 Serrano peppers (or a different hot pepper if you want.  Also, use more or less depending on how much heat you want), roughly chopped
1/3 cup chopped green bell pepper
1/3 cup chopped onion
1/4 packed mint leaves
2 T lemon juice
1 T soy sauce
1-2 t olive oil
1-2 t black pepper
Salt to taste

First, turn the oven on to 375 degrees Farenheit to roast the eggplant and half of the garlic (or you can roast all of the garlic if you find lots of fresh garlic too pungent).  Place the whole eggplants and peeled garlic cloves on a baking sheet.  Spray with cooking spray and sprinkle salt on the garlic.  Roast for the garlic for about 20 minutes and the eggplant for 30-40, or until the skin is all brown and it is soft to the touch.  Remove from the oven and let cool.

While the eggplant is roasting, you can work on the rest of it:  Place both types of peppers, the onion, mint, lemon juice, soy sauce, vinegar, olive oil, and black pepper in the blender.  Puree, adding splashes of the same liquids if it does not have enough liquid already to blend.

Peel the the skin off of the eggplant and add these and the garlic to blender.  Puree and you're done!