Red Pepper + Lemon Dip

The food processor is my best friend.

As much as I love to be in the kitchen, there is always a point that if I have to chop one more clove of garlic I just might snap. Let's face it, prep is no fun! That’s why all the big name chefs have prep cooks in their restaurants. The prep cooks do all the dirty work and the real chefs get to just throw things in a pan and light them on fire.

So the closest thing to a prep cook that I can manage in my meager kitchen is...THE FOOD PROCESSOR.

I call him Francesco.

There is nothing better than throwing a bunch of ingredients into Francesco’s able hands and suddenly having something, well...quite tasty! So I bring you yet another quick dip featuring my partner in crime, the food processor...

RECIPE:

2 Roasted Red Peppers

1lemon Juice and Zest

2Tbs Olive Oil

1.5tsp salt

1Tbs parsley

1Tbs basil

6oz cream cheese

      Put all ingredients in a food processor and chop until pureed and smooth. Serve on it’s own as a dip or over pasta, shrimp or chicken! ENJOY!

 

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Mango and Honey Crostini

Balance

It’s one of those words that's thrown around a lot when it comes to food...life...relationships...

EVERYTHING!

And as much as I would love to fix all your life's problems, let’s start with the food, this is only a food blog after all! 

Balance in a dish makes you want to keep on going back for that next bite.

You want your food to be sweet but not too sweet, salty but not too salty, creamy but not “food coma, never leaving the house” creamy.  

Well, may I present you BALANCE in the form of a crostini. 

Sticky sweet honey BALANCED by a sprinkle of salt, perfectly ripened mango BALANCED by bright and “wake up your taste buds” mint. And of course a spread of cream cheese which gives me BALANCE in my life just because...well...it is cheese...

(I’m a simple person :)

RECIPE:

1 small baguette, 16 ¼ to ½ inch slices

1 block Cream Cheese 

1 Lemon- Zest

2 Mangos 

 1/3 cup Mint leaves, loosely packed

¼ cup Honey

Salt

Toast bread slices till lightly toasted.  Let bread cool and top with approx 1Tbs of Cream Cheese and a couple grates of lemon zest.  Top that with finely chopped mango and mint.  Finally drizzle 1tsp honey over the mango and mint and finish with a sprinkle of salt.  Enjoy!! 

Notes:

• You could use most spreadable cheeses instead of cream cheese
• You could sub apricot, plum, pineapple, grapes or berries for the mango

 

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Gnudi

Let's admit it, food can be sexy. The pleasure it brings, the sometimes sinful experience of eating it, and of course the tantalizing discovery of new textures, tastes and smells.

And yes, of course, if you have some good looking company that helps the overall experience too. ;)

And when it comes to sexy foods, Gnudi has its place at the top of the list.

Its name alone provokes an inner desire and the simple idea of a ricotta dumpling, light and airy but still indulgently cheesy only makes that desire burn stronger.

You see “Gnudi” literally means “Nude.” These little guys are in a sense ravioli filling without the ravioli, so in a way they are, well, missing their clothes...hehe, dirty I know...

Well, whether or not you find a ricotta cheese dumpling sexy, I promise you WILL find it delicious.

RECIPE:

One 15-16 ounce container Ricotta

½ pounds frozen spinach, thawed + drained, chopped fine

½ teaspoon kosher salt

¼ teaspoon ground pepper

Pinch of nutmeg

1 cup shredded Parmesan cheese

½ teaspoon dried Oregano

1/8 teaspoon red pepper flakes

¼ cup all-purpose flour

¼ cup Panko bread crumbs

3 egg yolks

Combine all the ingredients together in a bowl, don’t over mix. Roll mixture into small 1-2inch balls. Cook in boiling water for 3-4 minutes until the Gnudi float. Toss gently with sauce and ENJOY!

NOTES:

• Depending on the amount of water in your ricotta you may need more flour or bread crumbs.  If you cannot roll the mixture into a ball, add more flour or bread crumbs.
• Be sure the spinach is finely chopped. Even if you're using frozen pre-chopped spinach, run your knife through the spinach once more to ensure it is finely chopped.
• Make sure the spinach is as dry as possible.

Gnudi Shown with Kabocha Sqaush + Tomato Pasta

 

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Homemade Ricotta

RECIPE:

Makes 2 cups ricotta

4 cups whole milk

2 cups heavy cream

1-1.5 teaspoons kosher salt

4 tablespoons white wine vinegar

Combine milk, cream and 1 teaspoon of the salt in a sauce pan and bring to a boil. Once boiling shut off heat and add vinegar. Wait 3 minutes and strain in a cheese cloth for 10-20 minutes. Taste and add more salt if necessary.

 

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Chickpea Crunchies

RECIPE:

1 15-19oz can of Garbanzo Beans aka Chick Peas, rinsed, drained + dried

1 + 1/2tsp Paprika

1+1/2tsp Garlic Powder

1/2tsp Dried Thyme

1/2-1tsp Cayenne (depending on how spicy you want)

1/4tsp Cinnamon

1+1/2tsp Onion Powder

1tsp Salt

1Tbs Oil

Combine all the ingredients in a bowl and toss till well combined and chickpeas are evenly coated.  Spread on a baking sheet and bake at 400degrees for 35-45 depending on how crisp you want them.  Enjoy!!

 

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Butter Free Garlic Bread

RECIPE:

3Tbs Low-Fat Mayo

1 container Oikos Plain Greek Yogurt

1/4tsp salt

8 Garlic Cloves, finely chopped

1/8-1/4tsp Cayenne Pepper

1tsp Fresh Thyme, finely chopped

¼ cup Parmesan Cheese, grated

1 loaf bread

Combine mayo, greek yogurt, salt, garlic, cayenne pepper and thyme together. Cut loaf of bread in half and spread yogurt mixture over the cut side of the bread. Top with the parmesan cheese and cook under your broiler until top is brown and bread is crisp. Serve warm and ENJOY!

 

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Appetizer Cups

It was a simple idea...make a cup...fill it with stuff... 

But how? 

Well this is how... 

With a little help from the store and a mini muffin tin you can suddenly become an assembly line for one of a kind, irresistibly cute little appetizers.

RECIPE:

1 8oz can Crescent Roll Dough

Rolling Pin

Knife/Pizza Wheel

DIRECTIONS:

 Unroll crecent roll dough onto a lightly floured surface...

Pinch the seams with your fingers in order to create one seamless rectangle of dough.

Dough should be tacky enough to stick together easily.

Roll out dough till it is about 1/3 bigger than the original size.

Cut the rectangle into 24 even squares. Place squares into a greased mini muffin tin and press the dough to the sides of the cup.

Bake at 350 degrees for 10-15 minutes or until cups are golden brown.

Let cups cool and fill with things like cheese, salads or even mini meatballs. ENJOY!

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Popovers

RECIPE:

2 cups milk, warmed

4 eggs

2 cups flour

2 tsp salt

1 cups grated Gruyere cheese

Place a popover pan or muffin pan in the oven.  Heat the oven and pan to 350 degrees.  In the mean time gently warm the milk over low heat until warm to the touch and set aside.  Whisk the eggs until frothy and slowly whisk in the warmed milk.  Set the mixture aside.  Sift the flour with the salt.  Slowly add the flour and salt mixture to the milk and eggs until there are no lumps. Remove the pan from the oven and grease LIBERALLY

—

the top as well as inside the cups.  While the batter is still slightly warm or room temp (definitely not cool), fill each cup full.  Top each popover with approximately 2 Tbsp of the grated Gruyere.

Bake at 350 degrees for 50 minutes, rotating pan half a turn after 20 minutes of baking. Serve warm and ENJOY!

 

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Cilantro Pesto

RECIPE:

2 cups packed cilantro leaves

½ cup parmesan cheese

¼ cup pine nuts, toasted

1 teaspoon kosher salt

1 jalapeno, roasted, seeds + ribs removed

Juice of 1 lime

3 cloves garlic

½ cup olive oil

Put all ingredients in a food processor except for the olive oil.  Process till finely chopped.  Stream in olive oil while the food processor is on and allow everything to mix till well combined.

Makes 1 and 1/4cup

 

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Red Pepper Pesto

RECIPE:

¼ cup Pinenuts

2 Roasted Red Peppers

1 tsp Thyme Leaves

3 Garlic Cloves

1 Shallot

½ cup Parmesan

2tsp Kosher Salt

¼ Olive Oil

Pulse everything in a food processor until well combined and pureed. Toss over pasta, rice or serve over fish or chicken. 

 

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Roasted Garlic

"Obsession" is a word I don’t throw around too often. But there is one thing in my life that I will easily admit I am obsessed with...

...One thing that has found its way into my heart...

...And stomach:

GARLIC.

I. LOVE. GARLIC.

And I when I say I love garlic, I love it in all its forms. Most definitely its sweeter, softer cousin--roasted garlic.

But before you can enjoy this garlicky goodness you need to make it, and here’s how...

Roasted Garlic

servings: 1 bulb

Ingredients:

• 1 garlic bulb
• 1 tablespoon olive oil
• Kosher salt
• Ground black pepper

Directions:

1. Preheat the oven to 400°F. Cut off the top third of the garlic bulb, exposing all the cloves on the remainder; discard the top and place the remainder cut-side-up on a square of aluminum foil. Drizzle the oil over the cut surface and then sprinkle the salt and pepper over the top. Wrap the foil around the garlic, making sure it doesn't touch the cut surface, and seal tightly. Roast the garlic until it is golden brown and soft--45 to 60 minutes.

Notes:

• Find more info on roasted garlic at CookNovel.com.

: @NikkiDinki

: @NikkiDinkiCooking

 

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Dill Hummus

Poor dill.

I used to say that mint was an underappreciated herb, but dill, he might just take the cake on that one.

What do I really use dill in? There is creamy dill dip! Now that’s delicious. My sister brings one over every Christmas Eve and with some pumpernickel bread it sure does hit that Christmas eve spot in my tummy.

I always think of this dill dip fondly as it starts off the festivities. And of course it makes sure there is a little cushion in my stomach for my second favorite thing on that day...Christmas Eve wine ;) 

What else has dill??

Cucumbers and Dill! It's delightfully refreshing thats true, but  where do we go from there??

Well, why not hummus...yes, a dill flavored hummus with accents of coriander and cumin to round out the dills bright notes. Hmmmm, a new dill dish staple perhaps??? You tell me…

RECIPE:

1 15oz can Garbanzo beans (aka Chickpeas)

¼ cup Tahini

1 tsp cumin

1 tsp coriander

1 tsp Salt

¼ cup dill

3 garlic cloves

1 lemon (juice)

1/8-1/4 cup olive oil

Combine all ingredients except oil in a food processor.  Drizzle in olive oil until it’s the consistency that you want. Serve and ENJOY!

Notes:

• If you want to use less oil and have a thinner hummus just add a little water
• The longer the hummus sits the more the flavors come out, especially the dill
• The Tahini can be optional but you will find it in most big grocery stores in the international isle.

 

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Pomegranate Goat Cheese Spread

RECIPE:

8oz Goat Cheese - softened

4oz Cream Cheese – softened

½ tsp Salt

1 Tbs + 1tsp Fresh Thyme (Finely Chopped)

1 Tbs + 1tsp Lemon Zest

1/2 cup Pomegranate Seeds

1/2 Cup Dried Cranberries

Mix Cheeses, Salt, Thyme and the lemon zest together until well combined. Add the Pomegranate Seeds and Cranberries and stir gently until well incorporated.  Top with extra cranberries, seeds and zest. Enjoy!!

 

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Fresh Pasta

RECIPE:

3+1/3 cup Semolina Flour

4 large eggs (7/8 cup)

1/2 tsp Salt

1 Tbs Olive Oil

2 Tbs Water

Mix together with you mixer paddle for 30 seconds. Change to a dough hook and mix 2 minute. Kneed for 2-3minutes. Dough is ready to put through your pasta maker. When using a kitchen aid mixer with pasta attachment you want to work your way thinner until the setting is set to "6", this will give you the best thickness for ravioli. Whatever dough your not using at the moment wrap in plastic wrap or seal in a plastic storage bag to keep moist.

**Watch the video**

 

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Cheese Ravioli

RECIPE:

Homemade Pasta Dough - Click here for fresh pasta recipe + how-to video

1 cup Ricotta

1.5 cups Parmesan

2 cups Gruyere

4 Garlic Cloves

1/2tsp salt

1 egg

Combine all ingredients in a bowl. Spoon 1Tbs of filling into each ravioli. Cook ravioli and enojy!!

Makes 45 raviloi

 

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Sweet Potato Souffle

"We're NUMBER ONE! We're NUMBER ONE!"

This is the chant of sweet potatoes everywhere...

What the heck does this mean? It means that the CSPI ranked all vegetables giving them points for things like Vitamin A and fiber and deducting points for saturated fats and refined sugars. And the sweet potato ranked NUMBER ONE with a score of 184!!

It outscored the next highest vegetable by more than 100 points!!

But when you smother this nutritional dense vegetable with butter and sugar it turns a once all-star food into something not quite so good for you. So...why not add just a touch of sugar, some super vibrant spices and some greek yogurt for creaminess?!

Sounds pretty good doesn't it? ;)

RECIPE:

5 lbs sweet potatoes

1 tsp cinnamon

1/4tsp nutmeg

1/8tsp cloves

2tsp Salt

1/4 cup honey

2Tbs Dark brown sugar

2 egg

2 container Oiko Greek Yogurt - Plain

Pecans and dried cranberries to top

Cut sweet potatoes into 1/2inch to 1inch cubes. Steam until soft, about 15minutes and mash or puree potatoes. Add spices, salt, honey, sugar, eggs and greek yogurt, and stir to combine.  Pour mixture into a baking pan and bake for 40-50minutes at 350 until top is slightly brown. Top with pecans and cranberries and bake for another 5 minutes. Serve hot and ENJOY!

 

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