Category Archives: Snack

Parmesan, Arugula Cottage Cheese Dip

21 Monday Mar 2011

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This recipe was inspired by one I saw in Sunset Magazine during the holidays. I thought it would still appeal to having a rich dairy dip but be a little more balanced, due to the fact that it is made from cottage cheese and not sour cream and cream cheese. It’s great for a dip or a great topping for a baked organic russet potato (this is how Billy and I enjoyed it yesterday for lunch). Try it out for your next get together. Enjoy!

-Parmesan, Arugula Cottage Cheese Dip-

16 oz organic cultured cottage cheese (I use low fat)
5 oz baby arugula or baby spinach (I use a combo of both)
1/4 c. grated Parmesan cheese
2 garlic cloves, chopped
1 lemon, juiced and zested
salt and pepper

1. Place the contents of the cottage cheese tub in the food processor, season with a little salt and pepper. (If you like pepper, use a little extra) Pulse a few times to smooth out just a bit.
2. Lightly saute the arugula or spinach in a little oil over medium heat. Add the garlic and saute just until the greens start to wilt, but are still green.
3. Add the greens and garlic to the food processor along with the lemon juice and zest. Pulse enough to mix well together.
4. Add the grated Parmesan cheese and pulse again to mix in. Taste to check salt and pepper, add more if needed.
5. Scoop into a bowl and refrigerator for a few hours, serve when ready.

DIY- Herbed Crackers (Vegan and Gluten Free)

17 Monday Jan 2011

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I wish I could take credit for this recipe but I can’t, this one belongs to Elana’s Pantry. I have made these crackers more times than I can count, they are easy, taste fantastic and are probably not like any other cracker you’ve had. They are great with soup or with your favorite dip. I recently made these for my mom to go with this yummy, warm, spicy roasted squash soup after her last chemo treatment (YEAH!). This was a perfect combination because I wanted something delicious and comforting, but good for her. Did I mention these crackers are high in protein due to the fact that they are made with almond meal. Enjoy!
-Herbed Crackers-
2 c. almond meal (the last time I bought almond meal I bought it at Cali’s Market, but I’ve also seen it in the bulk section at Whole Foods)
3/4 tsp. real salt, or Celtic salt
2 T. Herbs de Provence (I use Bragg’s Organic Sprinkle)
1 T. olive oil
2 T. water
1. Preheat the oven to 350.
2. Mix all the dry ingredients together first. Then add the olive oil and water, mix again well.
3. Using a parchment lined baking dish (8×8 or 9×9 in size) pour the mixture into baking dish. Press the mixture into the bottom of baking dish, making sure to even out the mixture. Make sure the mixture is pressed down firmly and evenly.
4. Bake for 10-15 minutes or until the top of crackers mixture is browned a little.
5. Take out of the oven and let cool 20 minutes. Then cut the crackers, I get 16 crackers out of my batch.

DIY Recipes- Kale Chips

19 Monday Apr 2010

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Kale Chips
This picture doesn’t do these kale chips justice. This is one of those items I was was happy to remove from my grocery list because I can make them myself. When money gets tight we all look for ways to cut back, well for me the groceries aren’t an option. I feel that when times get stressful taking great care of yourself by eating well is the best insurance policy you can have. So make healthy food fun, that’s what I have done here with the kale chips. In return it saved me money on my food budget, but I didn’t have to budget my health and well being in the process. My good friend Kimmy made them for her family and even her one year old Martine loved them. Good luck and ENJOY!
-Kale Chips-
1 big bunch of kale, stems removed , washed and cut into 1-1/2 pieces
1 T. olive oil, or coconut oil
1/4 t. real salt (local salt) or celtic salt
1. Toss the kale with the olive oil and salt. Making sure all the kale is coated.
2. Place on a parchment lined baking sheet and cook for 10-15 minutes at 375. (They are better on the crispier side)
3. Remove from oven and Enjoy.

Happy Halloween- Apple Cider/Pumpkin Seeds

09 Monday Nov 2009

Posted by in Drinks, Snack, vegan

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I know it is a little late for Halloween recipes but these are fun through the fall and into the winter. These two recipes are the request of my sweetie, we always have a Halloween party with our friends that have kids but since the kids were questionably sick we canceled last minute and partied with ourselves. But of course my sweet Bill has to have his ‘treats’. I hope you enjoy these as much as he does.

-Apple Cider-
6 c. apple juice
1/4 c. maple syrup or agave nectar
2 cinnamon sticks
6-8 whole cloves
2 oranges, sliced in rounds
2 1/4 c. pineapple juice
1. I place all these ingredients in a large pot or a crock pot, turn on low and let simmer until warmed through.
2. Ladle into mugs and ENJOY!
-Pumpkin Seeds-
1 1/2 T. melted butter or olive oil
2 c. raw whole pumpkin seeds
2 t. Worcestershire sauce
1/2 t. salt
1/4 t. garlic salt
1/4 t. cumin
1/4 t. paprika, chili powder
1/8 t. cayenne pepper
1. Preheat oven to 275 F.
2. Combine all ingredients in a bowl and mix thoroughly and place on a lined (parchment paper) cookie sheet.
3. Bake for 1 hour, stirring occasionally. Cool and place in a bowl to share. Enjoy

Lunch for the week… Tabbouleh

02 Thursday Jul 2009

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I am so glad I found some time to catch you up with this wonderful light and refreshing dish. Every week I crave something different and it seems to me that this weeks recipes are about simple fresh flavors. Also I was wanting meals that make us feel refreshed like my ‘green drink’. I had a crazy month and my husband just got back from a boys weekend in Vegas! That’s right Vegas need I say more?! This has made a great lunch for us, you could make it for a side dish with chicken or fish or take to to a party with some pita.
I got this recipe from one of my favorite cooking show ladies, The Barefoot Contessa. She makes this all in a big bowl, refrigerates it and then stuffs pitas with the mixture and adds a slice of feta. I on the other hand layer the ingredients in our lunch containers starting with the feta, then the tabbouleh, I add brocco sprouts (not in the recipe), then the cucumbers, and cherry tomatoes. It a fresh party in your mouth, Enjoy!

-Tabbouleh-

1 c. bulgar wheat (I get it the bulk section)
1 1/4 c. boiling water
1/4 c. lemon juice (2 lemons)
1/4 c. olive oil
kosher salt
1/2- 1 c. scallions, white and green parts (1 bunch), I used the ones in my garden!
1/2 c. chopped mint (fresh)
1/2 c. flat leaf parsley, chopped (fresh)
1 cucumber, seeded and medium diced, I use 6 little ones for our lunches.
1 pint cherry tomatoes, cut in half
1 t. freshly ground pepper
3/4 lb. feta cheese (I got mine from the farmers market)
pita (if making sandwiches)

1. Place the bulgar in a large bowl, pour in the the boiling water, and add the lemon juice, olive oil and 1/2 t. salt. Stir, then allow to stand at room temperature about an hour.
2. Add scallions, mint, parsley, cucumber, tomatoes, 2 t. salt and the pepper, mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve went the tabbouleh sits for a few hours.
3. If making lunches refer to above blog, if making for side dish add feta and serve. If making sandwichesstuff the tabbouleh and feta into the pita breads. Enjoy

Hummus

20 Saturday Jun 2009

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I took a little break to make a batch of tortilla soup, it’s raining so I want to to advantage of soup weather while I can! My husband is off playing poker so it’s just you and me. This hummus recipe came from my mother in law and we make it all the time, I’m actually snacking on it right now. I have served this with some colorful veggies for Friday cocktail night with friends or I make it for Billy to snack on with carrots and jicama after work before I get home, if not he’ll eat everything in the cabinets. NOT GOOD ! Or I’ll pack it up for our weekly lunches. It’s creamy, a little spicy and super easy. ENJOY.

-Hummus-

1 can (15oz) chickpeas
zest and juice of 1 lemon
1/2 c. tahini (sesame paste)
1/4 c. chopped yellow onion
3 cloves garlic, chopped lightly
2 T. – 1/2 c. olive oil
2 tsp. cumin
1/8 tsp. cayenne pepper
1/2 tsp. – 1 tsp. salt and or garlic salt (according to taste)

1. Drain chickpeas, reserving 1/4 – 1/2 c. of the liquid.
2. Combine chickpeas, zest and lemon juice, tahini, onion, garlic, cumin, salt, and cayenne pepper in a food processor. Turn on and start to puree.
3. Stream in the reserved chickpea liquid and olive oil. Make sure to scrape down side and puree all together.
4. Refrigeratefor at least and hour before serving. ( the longer the better)

Trying Again!- Quinoa Salad

20 Saturday Jun 2009

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It’s a rainy Saturday afternoon and I am just getting time to re-update from Monday Housewife Day. I didn’t sleep at all that night thinking about the fact that I wouldn’t be able to get back to this until now. Life was happening this week I’m moving locations of my job and finishing my enrollment and loan process for school, all of which I am very excited about. So thanks for being patient with me, I love that I have taken this step to share my food and local endeavors. So let’s get on with it. Monday Housewife Day used to frustrate me, I would get so worried that I was spending all this time in the kitchen and neglecting the rest of the house. I had to let it go and tell myself how lucky I was to be able get this time to devout to our health and well being, along with piece of mind that this part of our life is simple the rest of the week. Well enjoy these recipes and tomorrow’s blog will be all about Farmers Market. See you then.

–Quinoa Salad- Makes 6 1/2 c. servings

1 1/2 c. quinoa
2 1/4 c. water
2 T. liguid aminos or light soy sauce
zest and juice of one lemon
handful of scallions (green and white parts)

1. Place all of this in a medium sauce pan and turn oven on high. When this mixture begins to boil turn heat down to low and cover with a lid, cook for 10 to 15 minutes until liquid absorbs. When done take lid off and let cool.

In the mean time prepare all the other ingredients.

1 pint cherry tomatoes, cut in half
1/2 to 1 c. edamame, cook according to directions, drain and cool
1 and 1/2 cucumbers, diced
1 package brocco sprouts or any other sprouts

2. When the quinoa is cooled get ready to layer. In six containers start with 1/2 c. of quinoa in each container. Next add the sprouts and then layer the rest of the vegetables. Put on lids and and place in the fridge.

* If you haven’t tried quinoa give it a try it has a fun texture like couscous. It’s a super grain that the Inca’s have been eating for centuries, and it’s a complete protein and gluten free!

-Dressing- I divide this into 6 little containers ( just so the salad doesn’t get nasty by the end of the week)

2/3 c. lemon and or lime juice
2 T. liquid aminos or light soy sauce
1/4 c. olive oil
2 tsp. sesame oil
1/2 tsp. chili oil
pepper