Saturday, November 19, 2011

Creamy Edamame Dip

As Thanksgiving descends upon us all, we all can use an easy, creamy and healthy dip to add to the fray.  Maybe some snacking on this flavorful dip will distract you from a few pieces of pie! 



3 cloves garlic
1 small jalapeno
½” piece of ginger
10 oz bag of frozen Edamame, (thawed)
¼ cup olive oil
½ cup water
1 tsp. sesame oil
kosher salt to taste

Combine everything in a blender or food processor and blend until smooth.  Serve with blue corn tortilla chips (looks great with this bright green dip) and assorted veggies.

Recipe adapted from Heather Cristo.



Monday, November 14, 2011

Granola Cookies

Since my last post featured Cap n' Crunch, I thought I'd continue the trend with something a bit more respectable.  Now I know that store bought granola is not truly healthy but let's admit it - we'll pretend these cookies, given the presence of a scant raisin and an oat or two, are somehow better for you. 



1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
4 cups Cascadian Farm® organic maple brown sugar granola
3/4 cup raisins or chocolate chips (or dried cherries would be good too!)
3/4 cup chopped pecans, optional

Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on low speed until light and fluffy. Beat in flour, baking soda and salt until well mixed.

Stir in granola, raisins/chips and pecans if using. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.  Pour milk and resist the urge to eat them all in one sitting.

Adapted from a Cascadian Farms Cereal Box - I swear! 

Saturday, November 12, 2011

Cap 'n Crunch Bars

When I'm at work, a foodie gremlin (namely my mother) will occasionally drop off treats that she's concocted during her day.  This week she dropped off these bars and they've been a hit especially with my husband who secretly eats sugary "kid" cereal at night once the kids have gone to bed!  I'm not sure where she found her recipe but I found it here

6 cups Cap’n Crunch (which ever flavor you like)
4.5 tablespoons butter
1 10.5 oz bag mini marshmallows
1 tsp salt

Spray a 13×9 inch pan with non-stick cooking spray. Set aside. Pour cereal in a large zip-loc bag. Seal and smash cereal a few times with a rolling pin. In a medium sauce pan, melt butter over medium-low heat. Add salt to melted butter, stir until salt is dissolved. Add marshmallows to butter. Stir until all marshmallows are melted. Remove from heat. Add in cereal and stir until cereal is completely coated. Pour cereal mixture into baking pan. Press down, and let cool completely. Cut into desired size bars.



Wednesday, November 9, 2011

Creamy Gouda Mac n' Cheese

While I have some old standby macaroni & cheese recipes, this is a welcomed change from the standard.  For starters, cheddar cheese is not invited to this party.  Sacrilidge I know, but after one bite I was convinced that this would make it into my repetiore often with some fun variations.  Maybe smoked gouda?  Peas, roasted garlic, chicken, cooked bacon, diced ham, or even fresh spinach would be wonderful in this versatile dish. 



1 lb. dried pasta (whatever shape floats your boat but I use a high protein if not adding meat)
1 - 2 cloves garlic, minced (this goes in raw so go easy since my 2 cloves was strong for my kids)
¼ cup shallot, finely minced
8 oz. gouda, shredded (smoked gouda would be tasty too!)
2 oz. freshly grated Parmesan
¼ cup milk
4 oz. low-fat Greek yogurt
4 oz. cream cheese, at room temperature
3 tbsp. unsalted butter, at room temperature
Salt and pepper, to taste

Bring a large pot of water to boil. Cook pasta according to package directions just until al dente. Drain well, reserving 1 cup of the pasta water.

Immediately return the pasta to the pot. Add the garlic, shallot, and gouda and Parmesan cheeses and stir briefly to combine. Mix in the milk, Greek yogurt, cream cheese and butter and stir until the cheese is thoroughly melted and the mixture is creamy. If necessary add a small amount of the reserved pasta water to adjust the consistency. Season to taste with salt and pepper. Serve immediately.

Recipe adapted from Annies Eats



Wednesday, November 2, 2011

Fluffy Apple Dip

What do you make when you walk in the door and have five minutes to dress kids in Halloween costumes, change out of your work clothes, somehow salvage your limp hair, drive one kid to another neighborhood and oh, make an appetizer to take to a party that's already started?  This kid-friendly dip! 


1 package (8 ounces) cream cheese, softened
2 tablespoons peanut butter
1/2 teaspoon pumpkin pie spice
1 jar (7 ounces) marshmallow creme

Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. 

Recipe and pic from Laura over at Real Mom Kitchen