Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

We recently ate at a new Mexican restaurant in town. They had a Butternut squash dip on the menu, I liked the idea of it but theirs was very greasy. Here is my attempt of a healthier and more delicious dip.

Roasted Squash and Poblano Dip

1 small butternut squash peeled, seeded and cubed

1 c eggplant cubed ( peeled or unpeeled is fine)

2 poblano peppers cut into 1 ” pieces

1 onion peeled and sliced into 8ths

1 tomato sliced into wedges

1 T olive oil

1 t salt

1/4 t pepper

1 t chopped garlic

2 t cumin

1 T lime juice

Queso Fresco and Chopped Cilantro for garnish if desired

Place cut vegetables on a baking sheet ( I used a silpat to prevent sticking) add oil and toss until vegetables are coated. Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until squash is fork tender/soft. Let cool for 5 minutes. Add to a food processor or blender or mash by hand until smooth but not pureed, I like it better with a little texture. Stir in cumin, garlic and  lime juice. place in serving dish and top with queso fresco and chopped cilantro if desired. Serve with tortilla or pita chips. This would also be a great filling for veggie enchiladas or tacos.

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

 

 

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Mediterranean Layered Dip

Mediterranean Layered Dip

 

Everyone has had 7 layer dip and its delicious, here is a little twist, same idea but Mediterranean flavors. Make this as easy or as difficult as you want, use store bought ingredients or make your own Hummus and Tzatziki Sauce.

On a large plate or shallow bowl layer the following ingredients or be creative and add your favorites, anything goes.

Hummus

Tzatziki sauce or Greek Yogurt

Chopped Tomatoes

Chopped Kalamata Olives

Chopped Pepppadew Peppers or Roasted Red Peppers

Crumbled Feta Cheese

Chopped Fresh Parsley or Oregano

Lemon Zest

Serve with Pita, Celery or Pretzel Crisps

Mediterranean Layered Dip

 

Other ideas, Pine Nuts, Roasted garlic, Extra Virgin Olive Oil, Tabouli

 

 

Graduation Party Revisited

Graduation Party Ideas

I can’t believe it has been a whole year since my oldest graduated from high school. He has now completed his first year of college and is working part time. He votes, pays taxes and insurance and is a true adult in everyone’s eyes but mine, to me he is still my baby. As I see many parents getting ready to celebrate their own children’s accomplishments and graduations I decided to revisit some of the highlights from last year’s graduation party and post them here.

For decorations we did all of our sons school and baby pictures under a sheet of clear plastic on the table, it was fun to reminisce and see all the crazy hairstyles he went through as a preteen. We also rolled the napkins into diploma shapes and tied them with black ribbons. Then made little stacks of them around the table.

Graduation diploma napkins

For food we incorporated his favorite food, chips and set up a chip and dip bar. We set out various types of chips and dips in different bowls plates and cake stands and let everyone mix and match.

Chip and Dip Bar

Don’t worry we also had vegetables for dipping.

Veggie platter

Some dip ideas are… ( click on the link for the recipes)

Salsa and Guacamole

Bacon Horseradish

Kalamata Olive

Beer Cheese

Goat Cheese and Marinara

Sweet Potato Hummus

Pimento Cheese

Also you could include some dessert dips

Creamy Reese’s Peanut Butter Dip

Key Lime Pie Dip

I was lazy and let Publix make the cake, but this book cake would be pretty easy to replicate using 2 different sized rectangular or square pans.

Publix's Book Style Graduation Cake

Congrats to all who graduated and the people that helped them get there, have fun celebrating this momentous occasion.

Lebanese Please: My New Favorite Food

Lebanese Please:Herb Tossed Salad with Lemon Coriander Dressing and Fried Potatoes with Lemon, Red Pepper and Cilantro

 

On a recent trip to London I was amazed by all the great food. It is not just the land of Fish and Chips and Bangers and Mash. They are utilizing fresh, local, and seasonal ingredients creatively. Also there are many ethnic restaurants that span the globe. I was intrigued by the amount of Lebanese restaurants we found around Kensington. So being the foodie I am we had to try one. After reading about the 5 freshly squeezed lemonades on the menu I was hooked and had to try Comptoir Libanais. I think it might have even been a chain restaurant but it still was delicious. My friend and I shared a Falafel Wrap and Salad, Baba Ghanouj, and a dish called Lebanese Fries. I also had the fresh squeezed Apple, Ginger, and Mint Lemonade. (It is the glass full of green stuff) It was all delicious and so fresh and tasty. The potatoes and the salad were my favorite, though the pickled turnip on the falafel wrap was pretty darn good too. So I came back inspired and wanted my husband to be able to get a hint at the taste and feel of the food.

Comptoir Libanais in South Kensington

I gave it a try and even if it was totally wrong it had the same fresh feel with the emphasis on fresh herbs and citrus which is what I was looking for. Perfect for Summer, I will be making these again and again.

Lebanese Style Fried Potatoes with Lemon, Red Pepper and Cilantro

4-5 cups diced potatoes, I used Yukon Gold

1/2 stick butter

1 lemon juiced

1 t red pepper flakes

2 T fresh cilantro chopped

1 t salt

Melt butter in a large pan over med high heat. Add potatoes and cover and cook for 15 minutes. Uncover and stir and cook 15 minutes more or until golden and crunchy on the outside.

Fried Potatoes with Lemon, Red Pepper and Cilantro

 

Add lemon juice and red pepper flakes and toss to coat, cook about 5 minutes more over med heat. Then toss with cilantro and serve.

Fried Potatoes with Lemon, Red Pepper and Cilantro

 

Tossed Salad with Herbs and Lemon Coriander Dressing

Lemon Coriander Dressing

2 T lemon Juice

1 T olive oil

1 t ground coriander

1/4 t black pepper

1/4 t salt

Whisk all ingredients together in a small bowl, serve over salad.

Tossed Salad with Herbs

4-6 cups of fresh crisp torn greens ( I used hearts of romaine and spring mix)

1/2 c thinly sliced radishes ( Soak the radishes in ice water after slicing that will remove some of the bitterness and make them crisp)

1/2 c grape tomatoes

1 cucumber peeled and sliced

2 T chopped fresh parsley

2 T chopped fresh mint

 

Toss the salad with the dressing and serve immediately, I topped with grilled chicken and served with warm pita bread.

Herb Tossed Salad with Lemon Coriander Dressing

Herb Tossed Salad with Lemon Coriander Dressing

Beet and Blue Cheese Hummus

Beet and Blue Cheese Hummus

Beet and Blue Cheese Hummus

Valentines’s Day is right around the corner, looking for a festive snack that doesn’t involve sugar or chocolate. Try making this delicious and savory hummus, go all the way and cut pita into heart shapes with a cookie cutter or serve with red veggies like peppers and cherry tomatoes.

Beet and Blue Cheese Hummus

1 15 oz can chick peas, drained and rinsed

3 T Tahini (sesame seed paste)

2-3 T blue cheese ( you could also use feta)

1 t salt

1/2 c sliced pickled beets

2 T beet juice from jar

1/2 c olive oil

1T chopped green onions

Add all ingredients except oil to a food processor, turn on and slowly drizzle olive oil in.  Continue to process until all ingredients are completely smooth, add more oil if it is too thick.

Serve with pita, tortilla chips or fresh veggies. I drizzled some extra beet juice on top when serving.

 

 

IMG_6693

Spicy Pumpkin Hummus …..with Beer!

Yes another pumpkin recipe, gotta get them in while I can. This one is a spicy earthy dip perfect on Pretzel Crisps or Pita Chips. Beer can be omitted just add more olive oil., or try your favorite style instead, stout, pumpkin beer etc..)Bring this to your next fall gathering.

Spicy Pumpkin Hummus

1 can garlands beans (chick peas)

1 can pure pumpkin

4 garlic cloves

2t chipotle chili powder

1/2 t cumin

1/2 t  ground ginger

1 t cinnamon

1 t salt

3-4 T olive oil

2 T honey

1/4 c beer ( I used an IPA, Lancaster Brewing’s Hop Hog to be exact)

2 T lemon juice

1 T pepitas

Combine all ingredients except pepitas in a food processor. Whirl until smooth, taste, add salt or olive oil if necessary. Pour into serving bowl, top with 2 T olive oil, pepitas and a sprinkle of chipotle chili powder.

Greek Chicken Pitas with Tzatziki Sauce

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

This is one of our favorite week night dinners, quick, easy and healthy.

For the chicken

1 1/2 lbs boneless chicken breat cutlets

1/2 T Greek seasoning

1/4 c olive oil

2T red wine vinegar

Combine all ingredients in a shallow baking pan (or large ziplock bag), add chicken and turn until well coated. Place in refrigerator for at least 30 min.

Grill over med heat about 3 minutes per side ( these were very thin cutlets, adjust your grilling time accordingly) or until no longer pink.

Cut chicken into bite size pieces or strips.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Serve over grilled pita with chopped cucumber, tomato, kalamata olives, lettuce, crumbled feta cheese and tzatziki sauce.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Tzatziki Sauce

1/2 c greek yogurt

1/2 c sour cream

1T chopped fresh dill

1/2 t minced garlic

1/4 cucumber finely grated

1/2 t salt

1/8 t pepper

Combine all ingredients in a small bowl and chill. Serve with chicken pitas, can also be served with cut up vegetables and pita chips as a dip.