Wednesday, November 10, 2010

Slow-Cooker Squash Stew

Food Network Magazine

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, sliced
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups dried chickpeas, rinsed
  • 1 pound butternut squash, peeled and cut into large pieces
  • 1 bunch Swiss chard, leaves and stems separated and roughly chopped
  • 1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
  • Kosher salt and freshly ground pepper
  • Crusty bread and/or lemon wedges, for serving

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

  2. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

  3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g

Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.

Liz's Rating: 9/10
Tim's Rating: 8.5/10

Wednesday, November 3, 2010

Butternut Squash Risotto with Shrimp

Bon Appetit

  • 3 ounces pancetta (Italian bacon), chopped
  • 1 pound large uncooked deveined peeled shrimp
  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 1 3/4 cups)
  • 1 garlic clove, chopped
  • 1 cup short-grain rice (such as arborio or carnaroli)
  • 4 cups vegetable broth, heated in microwave
  • 1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
  • 1 tablespoon chopped fresh sage
  • 1/4 cup whipping cream

  • Instructions:
    1. Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
    2. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
    3. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
    4. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
    5. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

    I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
    No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.

    Liz's Rating: 8/10

    Wednesday, October 27, 2010

    White Beans with Onion Confit

    Food & Wine

    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 2 large onions, thinly sliced
    • 10 garlic cloves, thinly sliced
    • 1 scant tablespoon chopped rosemary
    • 1/4 teaspoon crushed red pepper
    • Kosher salt and freshly ground pepper
    • Two 15-ounce cans cannellini beans, drained and rinsed
    • 2 tablespoons chopped flat-leaf parsley
    • 1 cup water
    • 1/4 cup freshly grated Parmigiano-Reggiano

    1. In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

    Recipe Notes: The cooked white beans can be refrigerated overnight. Serve with crusty bread.

    My Notes: This was really easy, and really good. Use good Parmesan! I think it would be a nice side dish for a winter dinner party as you can assemble it beforehand.

    Tim's Rating: 9/10
    Liz's Rating: 9.5/10

    Sunday, October 24, 2010

    Caramelized Asian Pork Chops with Sizzled Ginger Rice

    Food & Wine

    Pork Chop Ingredients:
    • 4 garlic cloves, halved
    • 2 tablespoons soy sauce
    • 2 tablespoons sugar
    • 1 tablespoon vegetable oil
    • 8 very thin pork rib chops (about 4 ounces each)
    • Salt and freshly ground pepper

    Pork Chop Instructions:
    1. Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
    2. Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

    Rice Ingredients:
    • 1 1/2 cups sushi rice
    • 2 cups water
    • 1 tablespoon vegetable oil
    • 1/4 cup julienned fresh ginger

    Rice Instructions:
    1. Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
    2. Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

    Tim's Rating: 8.5/10
    Liz's Rating: 9/10

    Amazing Race Recipes: Catching Up

    I had the best intentions to cook along with The Amazing Race this season, but, well, life got in the way.

    Here are the recipes I researched up to this point in the race. I hope to make them some day soon!




    Wednesday, October 13, 2010

    Warm Lentil Salad with Roasted Beets and Goat Cheese

    Bobby Flay and beets from our CSA

    • 1 medium Spanish onion, peeled and quartered
    • 1 carrot, quartered
    • 1 stalk celery, quartered
    • 1 fresh or dried bay leaf
    • 4 sprigs fresh thyme
    • 4 cups chicken stock
    • 1 1/4 cups dried French green lentils
    • Salt and freshly ground pepper
    • 2 tablespoons olive oil
    • 1/4 pound slab bacon, diced
    • 2 cloves garlic, finely chopped
    • 1 small carrot, peeled and finely diced
    • 2 teaspoons finely chopped fresh thyme leaves
    • 1 tablespoon sherry vinegar
    • 4 cups frisee or mixed greens
    • Sherry Vinaigrette, recipe follows
    • 4 slices goat cheese
    • French bread, for serving


    Begin by roasting the beets.


    Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

    Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

    To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

    Roasted Beets:

    3 medium beets (red or gold), scrubbed, leaves trimmed

    Olive oil

    Preheat oven to 375 degrees F.

    Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

    Sherry Vinaigrette:

    • 1/4 cup sherry vinegar
    • 2 teaspoons Dijon mustard
    • 1 teaspoon chopped fresh thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup olive oil

    Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

    Liz's Rating: 8/10

    Wednesday, September 29, 2010

    Cottage Cheese Farm Salad

    I had a some cottage cheese and lots of fresh veggies from our CSA. A little googling led me to Grandpa's Home Cooking.

    • 1 tomato (heirlooms preferred; quarter and slice into chunks)
    • 1 cucumber (quarter and slice into chunks)
    • 1 bunch of green pencil onions (sliced thin)
    • 1 fist full of fresh basil leaves (chopped)
    • 24 oz container of large curd, 4% milk fat cottage cheese
    • A pretty serving bowl
    • Salt
    • Pepper

    1. Empty the contents of the cottage cheese container in a bowl. Add the tomato and cucumber chunks, round pencil onion slices, and chopped basil. Stir the vegetables and cottage cheese together. Salt and pepper to taste.
    2. Spoon into a pretty serving bowl and set it on the table.

    Notes: I know not everyone is a fan of cottage cheese, but I am, and I really enjoyed this salad. The crunch of the cucumbers and the flavor of fresh basil make the dish.

    Liz's Rating: 8.5/10
    Tim's Rating: 8/10

    Sunday, September 26, 2010

    The Amazing Race: Boston Baked Beans

    The Amazing Race 17! Racers will take off from Boston tonight- can't wait.
    Recipe from The New Basics Cookbook

    • 1 pound dried navy or Great Northern beans
    • 8 ounces slab or thick-cut bacon, cut into 1/4" pieces
    • 1 cup chopped onion
    • 2 cloves garlic, chopped
    • 1 1/2 cups packed dark brown sugar
    • 2 cups ketchup
    • 6 tablespoons maple syrup
    • 6 tablespoons dark molasses
    • 1/4 cup Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    1. Rinse and pick through the beans. Soak them overnight in a large pot of water.
      Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
    2. Preheat the oven to 300 degrees F.
    3. Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
    4. Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
    5. Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
    6. Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
    7. Serve hot.

    Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.

    Tim loves baked beans, but I'd never attempted them from scratch. It's quite the process, both taking longer and being more expensive than buying canned. However, it isn't a lot of work, as you can just throw the pot in the oven and go watch some football. :)

    Tim's Rating: 9/10
    Liz's Rating: 8.5/10

    Next week on The Amazing Race 17: London, England.

    Wednesday, September 15, 2010

    Tomato, Basil, and White-Bean Salad

    Martha Stewart

    • 2 cans (19 ounces each) cannellini beans, drained and rinsed
    • 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
    • 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
    • 1 teaspoon coarse salt
    • Freshly ground pepper
    • 1/4 cup extra-virgin olive oil
    • 3 small garlic cloves, minced

    1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
    2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

    Liz's Rating: 8.5/10

    Saturday, September 11, 2010

    Grilled Soy-Glazed Halibut

    Real Simple

    • 2 tablespoons brown sugar
    • 1 tablespoon low-sodium soy sauce
    • 2 teaspoons grated fresh ginger
    • 4 6-ounce pieces white fish fillet (such as cod or halibut)

    1. Heat grill to high.
    2. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
    3. Grill fish skin side up for 5 minutes. Flip and grill an additional 7 minutes, brushing twice with the sauce.

    Loved the ginger-soy combination with the fish.

    Tim's Rating: 8.5/10
    Liz's Rating: 8.5/10

    Wednesday, September 1, 2010

    Rick Bayless' Mexican-Style Zucchini Tacos

    Rick Bayless


  • 1 1/2 tablespoons vegetable oil
  • 1 medium white onion, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 pound ripe tomatoes, roughly chopped (6 to 8 Italian-plum or 2 medium- large round)
  • 2 large fresh poblano chiles
  • 1 cup fresh corn kernels (about one ear of corn)
  • 4 medium zucchini cut into 1/2" cubes (about 1 1/2 pounds or 5 cups)
  • 3 tablespoons chopped fresh cilantro
  • 2/3 cup homemade crème frâiche or heavy cream
  • Salt
  • 1/2 cup Mexican queso fresco or other crumbly fresh cheese-like salted, pressed farmer's cheese or feta
  • 24 fresh, warm corn tortillas

  • Instructions:
    1. Measure the oil into a large (12-inch skillet) and set over medium-high heat. Add onion and cook, stirring frequently, until richly browned, about 8 minutes.

    2. While onion is cooking, coarsely puree the tomatoes in a food processor or blender. Add garlic to the browned onion, cook 1 minute, stirring, then add the tomatoes. Reduce the heat to medium-low, cover skillet and cook, stirring occasionally, for 5 minutes. Remove from heat.

    3. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flames, about 10 minutes for the broiler. Remove from heat and cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skins, then pull out the stems and seedpods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips.

    4. Uncover the skillet, return to flame and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, epazote and crema. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes. Taste and season with salt, about 1 teaspoon or to taste. Serve in a decorative bowl, sprinkle with crumbled cheese and pass hot tortillas separate for do-it-yourself tacos.

    Nutrition facts per serving (1/6 of the recipe): 453 calories, 18 g fat, 8 g saturated fat, 43 mg cholesterol, 66 g carbohydrates, 12 g protein, 604 mg sodium, 8 g fiber

    Tim's Rating: 8.5/10 ("better than 'facos'")
    Liz's Rating: 8.5/10

    Wednesday, August 25, 2010

    Green Beans with Goat Cheese and Fresh Lemon Vinaigrette

    Inspiration: and green beans from our CSA.

    • 2 pounds green beans , trimmed
    • Zest of 1 lemon
    • 2 tablespoons lemon juice (about 1 lemon)
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 2 ounces goat cheese , softened and crumbled

    1. In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).
    2. In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss.
    3. Transfer to a serving platter and sprinkle with crumbled goat cheese.

    Notes: Loved the combination of lemon zest and goat cheese with the green beans. We took this to work with our lunches- it's a nice way to mix up the monotony of bagged lunch.

    Tim's Rating: 8.5/10
    Liz's Rating: 9.5/10

    Wednesday, August 18, 2010

    Bobby Flay's Grilled Corn Salad with Lime, Red Chili, and Cotija

    A side dish tasted at Mesa Grill over a year ago that we couldn't forget. I finally looked online to see if a recipe was available when we received corn from our CSA. It was!

    • 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
    • Canola oil
    • Salt and freshly ground black pepper
    • 1/4 cup creme fraiche
    • 2 limes, juiced and 1 zested
    • 1 tablespoons ancho chili powder
    • 1/4 cup chopped fresh cilantro leaves
    • 1/4 cup grated cotija

    1. Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
    2. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

    Notes: Cotija is the food of the gods. This is a fantastic recipe to enjoy the sweet corn of summer.

    Tim's Rating: 10/10
    Liz's Rating: 10/10

    Wednesday, August 11, 2010

    Bittman's Kosher Pickles

    Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

    • 1/3 cup kosher salt
    • 1 cup boiling water
    • 2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
    • At least 5 cloves garlic, smashed
    • 1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds

    1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

    2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

    3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

    4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.

    Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!

    Liz's Rating: 8.5/10
    Tim's Rating: 8/10

    Saturday, August 7, 2010

    Breakfast Tacos with Homemade Corn Tortillas

    This week, my friend Brooke declared it's easy to make corn tortillas and that they're delicious.

    I immediately headed to Amazon to order a tortilla press and to my co-op to search for Masa Harina. They had it, but if you can't find it, you can order it online.

    • 1 cup Masa Harina (will make approximately 6 6-inch tortillas)
    • Eggs
    • Shredded Cheddar
    • Hot Sauce
    • Optional: cooked sausage, vegetables, other taco ingredients

    1. Mix Masa Harina with scant 1 cup hot water and a dash of salt. Once combined, cover and set aside for one hour.
    2. When dough is ready, roll into 2-inch balls. Press in a tortilla press lined with wax or parchment paper.
    3. Heat griddle to hot. Cook tortillas approximately 1 minute on each side. Keep warm in towels until other ingredients are ready.
    4. Scramble eggs and season with salt and pepper.
    5. Assemble tacos and enjoy!


    Notes: Very easy to make! I don't know what took me so long to try it, but I don't think we'll ever purchase tortillas again.

    Friday, June 4, 2010

    Sicilian Shepherd's Tomato Pasta with Fresh Ricotta

    Lynne Rossetto Kasper of The Splendid Table on NPR

    • 1 15-ounce container creamy whole-milk ricotta cheese
    • 2 tablespoons extra-virgin olive oil
    • 1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)
    • 2 stalks celery with leaves, chopped
    • 1/2 cup chopped carrot
    • 10 large fresh sage leaves, snipped
    • 1 tablespoon fresh Italian parsley leaves, snipped
    • 2 medium onions (about 1 cup), chopped
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt
    • 2 large cloves, garlic
    • 1/4 teaspoon crushed red pepper flakes
    • 3/4 cup dry red wine
    • 1 tablespoon tomato paste
    • 1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up
    • 1 pound penne rigate or bucatini pasta
    • 6 quarts boiling salted water

    1. Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.
    2. Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.
    3. Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.
    4. Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.

    Recipe Notes:

    Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.

    This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.

    I am not the world's biggest fan of ricotta cheese, but this was good. I think the sauce would be just fine without the ricotta. I did attempt to find sheep's milk ricotta without success- when I can find some, I'll try this again!

    Tim's Rating: 8/10
    Liz's Rating: 8.5/10

    Monday, March 15, 2010

    Coconut Arborio Rice Pudding

    Food and Wine

    • 1 quart whole milk
    • 1 cup arborio rice (about 8 ounces)
    • 1/2 cup sugar
    • One 14-ounce can unsweetened coconut milk
    • 1/2 cup coarsely shredded unsweetened coconut

    1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
    2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
    3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

    Notes: This would be the perfect dessert for a casual Southeast Asian dinner party.

    Tim's Rating: 8/10
    Liz's Rating: 8.5/10

    Thursday, March 11, 2010

    Product Rave: Trader Joe's Red Curry Simmer Sauce

    If you like curry, and you have a Trader Joe's nearby, and you need a quick weeknight meal, you MUST try this sauce!

    I cut chicken breasts into 1-inch chunks and sauteed them in a little canola oil until cooked through. I threw in a few handfuls of baby spinach, about a cup of frozen peas, and sauteed a couple minutes longer, added the simmer sauce, and simmered until warm. I served over rice, although you can't tell from the photo.It was absolutely delicious. My only slight complaint was that it was pretty salty. But it's otherwise as good as you'd get at any Thai restaurant.

    When Tim tasted it, he looked at me and said, "This is the BEST curry sauce you've ever made!" I told him I didn't actually make it, but I don't think he heard me. He was too busy with his dinner. Then he gave the sauce the best compliment ever: "I think I love this more than tacos."

    Enough said.

    Tim's Rating: 10/10
    Liz's Rating: 9.5/10

    Tuesday, March 9, 2010

    Fettuccine with Lima Beans, Peas, and Leeks

    Real Simple

    • 12 ounces fettuccine (3/4 box)
    • 1 10-ounce package frozen lima beans (about 1 1/2 cups)
    • 1 cup frozen peas
    • 2 tablespoons olive oil
    • 2 leeks (white and light green parts), cut into half-moons
    • kosher salt and black pepper
    • 3/4 cup heavy cream
    • 2 tablespoons chopped fresh tarragon
    • 1/4 cup grated pecorino or Parmesan (1 ounce)

    1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
    2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
    3. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

    Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.

    Liz's Rating: 9/10

    Thursday, March 4, 2010

    Arroz con Pollo

    A recent trip to Puerto Rico and a recipe from Martha Stewart's Living

    • 1 cup dry white wine
    • Pinch of saffron
    • 6 chicken thighs (6 ounces each)
    • Coarse salt and freshly ground pepper
    • 1/3 cup extra-virgin olive oil
    • 1 large onion, finely chopped
    • 2 tablespoons minced garlic (2 to 3 cloves)
    • 1 large tomato, diced
    • 2 dried bay leaves
    • 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
    • 3 cups short-grain rice, preferably Valencia (can substitute Arborio)
    • 1 cup pimiento-stuffed green olives

    1. Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
    2. Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
    3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

    • I omitted the tomato because- well, I forgot to buy one!
    • Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
    • I used a pinch of saffron, but next time I'd use a really really large pinch.
    • There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.

    Liz's Rating: 9/10
    Tim's Rating: 9/10

    Tuesday, March 2, 2010

    Giada's Lemon Ricotta Cookies

    Inspiration: Giada De Laurentiis


    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 stick unsalted butter, softened
    • 2 cups sugar
    • 2 eggs
    • 1 (15-ounce) container whole milk ricotta cheese
    • 3 tablespoons lemon juice
    • 1 lemon, zested


    • 1 1/2 cups powdered sugar
    • 3 tablespoons lemon juice
    • 1 lemon, zested

    1. Preheat the oven to 375 degrees F.


    2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

    3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

    4. Add the eggs, 1 at a time, beating until incorporated.

    5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

    6. Stir in the dry ingredients.

    7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

    8. Bake for 15 minutes, until slightly golden at the edges.

    9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


    10. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.

    11. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

    12. Let the glaze harden for about 2 hours.

    • I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
    • Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
    • It is very important to let the glaze harden before you store the cookies.
    • I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
    • These may make you famous with your friends, family, and colleagues. Everyone loves them!
    Tim's Rating: 10/10
    Liz's Rating: 10/10

    Sunday, February 28, 2010

    Quinoa Salad with Cucumber

    A search for a new rice/pasta/other salad to take for lunch, and Martha Stewart's Living.

    • 2 cups water
    • 1 cup quinoa, rinsed
    • Coarse salt
    • 1 small shallot, finely chopped
    • 3 tablespoons champagne vinegar
    • 1/2 teaspoon red-pepper flakes
    • 1/4 cup plus 3 tablespoons extra-virgin olive oil
    • 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
    • 3/4 cup finely chopped fresh flat-leaf parsley

    1. Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
    2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
    3. Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

    I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

    While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.

    Liz's Rating: 7.5/10
    Tim's Rating: 8/10

    Thursday, February 25, 2010

    Pioneer Woman's Restaurant-Style Salsa

    I love restaurant-style salsa, so when I saw Pioneer Woman's recipe on my friend Sarah's blog, I had to make it immediately!

    • 1 can (28 Ounce) Whole Tomatoes With Juice
    • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
    • ¼ cups Chopped Onion
    • 1 clove Garlic, Minced
    • 1 whole Jalapeno, Quartered And Sliced Thin
    • ¼ teaspoons Sugar
    • ¼ teaspoons Salt
    • ¼ teaspoons Ground Cumin
    • ½ cups Cilantro (more To Taste!)
    • ½ whole Lime Juice

    1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

    2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

    Notes: I used one large jalapeño, including the ribs and seeds. I would describe the salsa as medium-hot. Tim loves spicy food, so I'll probably use two next time. This makes a lot, but we ate the entire batch within a week.

    I make my own salsa in summer using fresh tomatoes, but I never had made it in winter. This recipe is so good! I think it may be my favorite salsa of all time.

    Liz's Rating: 10/10
    Tim's Rating: 9.5/10

    Tuesday, February 23, 2010

    Bok Choy Salad

    A desire to increase my vegetable intake during lunches and Martha Stewart's Living.

    • 4 teaspoons rice vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon toasted sesame oil
    • 3/4 teaspoon sugar
    • 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
    • 2 tablespoons chopped cashews

    1. Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.

    I had a little extra bok choy, so I doubled the dressing amount and tripled the cashews :)

    Updated Notes:
    If you are going to store this for later, one batch of the dressing should be enough. This salad is so good!

    Liz's Rating: 9/10

    Sunday, February 21, 2010

    Asian Dumpling Soup with Shitakes and Edamame

    Have you ever returned from a vacation where you overindulged, and all you wanted to do was eat spinach and drink water for a week? Tim and I just had a fun-filled trip to the Caribbean, and we enjoyed all the food--perhaps a little too much. This soup was just the healthy, vegetable-packed recipe we were craving.
    Recipe adapted from Real Simple

    • 64 ounces low-sodium vegetable or chicken broth
    • 1 2-inch piece fresh ginger, peeled and thinly sliced
    • 1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
    • 2 medium carrots, halved lengthwise and sliced
    • 4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
    • 2 cups frozen shelled edamame
    • 1 bunch watercress, thick stems removed (or spinach, see note; about 3 cups)
    • 1 tablespoon low-sodium soy sauce
    • kosher salt
    • 4 scallions, sliced

    1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
    2. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
    3. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.

    Notes: I substituted 3 cups of spinach for the watercress as my food co-op didn't have watercress. I doubled the mushrooms as Tim loves them.
    This is really easy to make as long as you don't mind chopping a few carrots/mushrooms/scallions.

    See recipe for nutritional information.

    Liz's Rating: 9.5/10
    Tim's Rating: 9/10

    Tuesday, January 26, 2010

    Irish Beef Stew

    Simply Recipes

    • 1/4 cup olive oil
    • 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
    • 6 large garlic cloves, minced
    • 6 cups beef broth
    • 1 cup of Guinness beer
    • 1 cup of fine red wine
    • 2 tablespoons tomato paste
    • 1 tablespoon sugar
    • 1 tablespoon dried thyme
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 2 tablespoons (1/4 stick) butter
    • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
    • 1 large onion, chopped
    • 2 cups 1/2-inch pieces peeled carrots
    • Salt and Pepper
    • 2 tablespoons chopped fresh parsley

    1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

    2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

    3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

    Beef stew isn't my favorite, but I did enjoy this. This is a good recipe for grass-fed beef; it uses a cheaper cut of meat, and the cooking method makes it nice and tender.

    Liz's Rating: 8/10
    Tim's Rating: 8.5/10

    Friday, January 22, 2010

    Lentil-Pecan Burgers with Blue Cheese and Apple

    Cara's Cravings

    • 3/4 cup dry brown lentils
    • 1 1/2 cups water
    • 2 tablespoons cider vinegar
    • 1 tablespoon olive oil
    • 1 cup minced onion (150gm)
    • 4 large cloves garlic, minced
    • 8oz mushrooms, minced
    • 1/2 cup finely chopped pecans (2oz)
    • freshly ground salt & pepper
    • 2 tsp minced fresh rosemary or thyme
    • 1/2 cup rolled oats
    • buns or rolls of your choice
    • thinly sliced apple
    • blue cheese (about 1/2 oz per serving)

    1. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.
    2. Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.
    3. When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.
    4. Preheat broiler. Form the lentil mixture into six equal sized patties and place on a baking sheet. Broil for about 8 minutes on each side. Top the burgers with the sliced apple and blue cheese and broil for one minute more, or until cheese is melted and begins to brown. Serve on toasted buns.

      Nutritional Info (per burger, without apples, cheese, or bread)
      Servings Per Recipe: 6
      Amount Per Serving
      Calories: 172.3
      Total Fat: 9.7 g
      Cholesterol: 0.0 mg
      Sodium: 2.7 mg
      Total Carbs: 20.3 g
      Dietary Fiber: 8.0 g
      Protein: 8.3 g

    These were fabulous! Thanks, Cara!
    I had a little issue with binding, but I just kind of kept pushing the burgers together, and they turned out fine. If you really want them perfectly shaped, perhaps add an egg to the mixture?

    Liz's Rating: 9.5/10
    Tim's Rating: 9/10

    Tuesday, January 19, 2010

    The Easiest Chicken Chili

    The last week of regular season NFL football
    Pink Parsley's recipe

    • 4 cans white beans, drained and rinsed
    • 3 boneless, skinless chicken breasts, trimmed of fat
    • 8 ounces Pepper jack cheese, cut into 2-inch cubes
    • 2 cups salsa
    • Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, crushed tortilla chips, extra salsa, tabasco

    1. Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
    2. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

    I thought that a little more tomato would be good. I'd consider replacing one can of beans with one big can of stewed tomatoes or additional salsa, and I'd maybe add a little cumin. Tim was completely satisfied with the recipe as written. It's so easy, I think he can make it next time!

    Tim's Rating: 10/10
    Liz's Rating: 9/10

    Friday, January 15, 2010

    Sesame Chicken Pasta Salad

    Modified from a recipe found on

    Last year, my New Year's Resolution was to improve my yeast breads. I did pretty well with that and am enjoying homemade pizza and bread rather often.

    This year's New Year's Resolution: take lunch to work more often. This will not be difficult to do, as I rarely brought lunch last year. It is too tempting to go out for pho with friends or swing by one of the sandwich places near my office. Now, I have a refrigerator in my office, and I am going to try to bring some sort of pasta/rice/couscous salad every week with some greens for a good midday meal 3-4 days a week. The remainder of the days-- I'll likely be having pho :)

    • 1/4 cup sesame seeds
    • 1 (16 ounce) package bow tie or similar-shaped pasta
    • 1/2 cup vegetable oil
    • 1/3 cup light soy sauce
    • 1/3 cup rice vinegar
    • 1 teaspoon sesame oil
    • 3 tablespoons white sugar
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 3 cups shredded, cooked chicken breast meat
    • 1/3 cup chopped fresh cilantro
    • 1/3 cup chopped green onion
    • 1 can baby corn, sliced
    • 1/4 diced red bell pepper
    • 1/2 cup julienned carrot
    • 1 cup blanched and sliced snow peas

    1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
    2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
    3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
    4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

    • I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.
    • Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.
    • For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.
    • After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!

    Liz's Rating: 10/10
    Tim's Rating: 9.5/10

    Tuesday, January 12, 2010

    Baked Rigatoni with Ricotta and Collard Greens

    Cottage Living
    and seen on Erin's blog and Food alla Puttanesca

    • 1 (16-ounce) package rigatoni or penne pasta
    • 1/4 cup butter
    • 1 medium onion, chopped (about 1 cup)
    • 3 garlic cloves, minced
    • 1 pound collard greens, washed, drained, and chopped
    • 1/4 cup all-purpose flour
    • 1 1/2 cups milk
    • 1 cup shredded mozzarella
    • 1 cup ricotta cheese
    • 2 teaspoons sugar
    • 2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon red pepper flakes
    • 1/2 cup grated Parmesan cheese

    1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.

    2. Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.

    3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.

    4. Bake at 350° for 15 to 20 minutes.

    I love cooked collards in pasta, and they hold their shape so much better than cooked spinach, which can become mushy. This would be a nice dish for vegetarians, but if you're an omnivore who eats pork, I'd probably suggest Linguine and Collard Greens with Bacon first. :)

    Tim's Rating: 8/10
    Liz's Rating: 8/10

    Thursday, January 7, 2010

    Tommy Gun

    Food & Wine
    Our friend Lindsay made these for a recent party, and we made a batch at home this past weekend.

    • 2 thin fresh ginger slices
    • 1 teaspoon apricot jam
    • 1/4 ounce fresh lemon juice
    • Ice
    • 2 ounces Irish whiskey
    • 1/2 ounce Grand Marnier
    • 1 lemon twist

    Original Instructions:
    1. In a cocktail shaker, muddle the ginger with the jam and lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass. Garnish with the lemon twist.

    Lindsay's Method:
    1. Put all ingredients in a blender; blend, strain, and serve over ice.

    Tim's Rating: 9.75

    Monday, January 4, 2010

    Deviled Eggs, Two Ways

    A holiday gathering with friends and recipes from

    Ingredients and Instructions:

    Bacon-Balsamic Deviled Eggs

    Savory Deviled Eggs

    These were a HUGE hit! I was of course expecting the bacon recipe to be the favorite, but surprisingly the dill eggs were even more popular. I made 24 deviled egg halves for 8 people, and I should have made more. These will be something I'll make often.

    Shout Out:
    Thanks to my friend Lindsay for lending me her pretty antique dish. :)

    Liz and Tim's Ratings:
    Bacon-Balsamic: 9.5/10
    Savory Deviled Eggs: 10/10

    Friday, January 1, 2010

    Healthier Sour Cream & Onion Dip

    Good Housekeeping

    • 1 1/2 cup(s) plain fat-free yogurt
    • 2 tablespoon(s) extra virgin olive oil
    • 2 medium (6- to 8-ounce) yellow onions, finely chopped
    • 1/4 teaspoon(s) sugar
    • salt
    • Pepper
    • 1/3 cup(s) reduced-fat sour cream
    • Snipped chives, for garnish

    1. Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.
    2. Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.
    3. Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)
    4. In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully.) Garnish with chives and serve with fresh veggie crudités.

    My family members LOVE the dip made by mixing Lipton's Onion Soup dry mix with sour cream. They love it. My mom and I thought that we would try making an onion dip from scratch. This was much much less salty than the other dip (not surprisingly), so I would probably add a little more salt next time :)

    Nutritional Information:
    (per 2 tablespoon serving)

    Total Fat2g
    Saturated Fat1g
    Total Carbohydrate4g
    Dietary Fiber1g

    Tim's Rating: 8/10
    Liz's Rating: 8.5/10