Friday, March 15, 2013

Caramelized Onion Guinness Dip

Cook time: 20 minutes            |           Total time: 40 minutes           |             Yield: 2 cups

. 1 tablespoon Olive oil
. 2 onions

. 2 cloves garlic
. 8 ounces cream cheese, softened
. 2 1/2 cups shredded sharp cheddar cheese
. 1 tablespoon Dijon mustard
. sprinkle of kosher salt and pepper
. 1 cup cold Guinness draft beer
. 2 tablespoons chopped fresh parsley (plus, more for garnish)
. dash of hot sauce (sriracha, or tabasco), or to taste
. Crackers, chips or bread, to serve

1. In a large skillet over medium, heat the olive oil. Add the onions & cook, stirring occasionally, until browned and caramelized, about 15 minutes. Add garlic and sautee for 5 minutes.
2. Once the onions and garlic have cooled, combine them, cream cheese, shredded cheddar, & mustard in food processor. Sprinkle in a pinch of salt and pepper & pulse until combined. 
3. Pour in the beer & blend until smooth. Add in the parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
4. Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers.

Source: Adapted from The Parsley Thief

Sunday, March 10, 2013

Skinny Tomato, Basil, & Cheddar Soup

Bisque your heart out.
Cook time: 45 minutes           |          Total time: 50 minutes          |          Yield: 6 servings

. 2 28-oz. cans diced tomatoes
. 1 yellow onion, chopped
. 2 cloves of garlic, chopped
. 1 tsp olive oil
. 2 cups of vegetable broth
. 1 cup of plain Greek yogurt
. 1 cup cheddar cheese

. 1/2 cup basil, chopped
. 2 tsp of oregano
. 1 tsp sugar
. salt and pepper to taste

1. Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. 
2. Add in chopped garlic and cook for an additional two minutes. 
3. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. 
4. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. 5. Garnish with chopped basil, grated cheddar, and crostini cheese if desired.

Source: More Fruit Please

Eggplant & Goat Cheese Woopie Pies

Cook time: 45 minutes           |          Total time: 50 minutes         |           Yield: 4 servings

. 1 tablespoon olive oil 
. 1 small onion, chopped 
. 28 ounce can crushed tomatoes in thick puree 
. 1 teaspoon fresh tarragon 
. 1- 1/4 teaspoons salt 
. 1 teaspoon sugar
 . 1/2 teaspoon fresh-ground black pepper
 . 1 cup Panko bread crumbs 
 . 1/2 cup grated Parmesan
 . 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all 
. 4 eggs, beaten 
Cooking oil, for frying
 . 1/2 pound mild goat cheese cut into 8 rounds

1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant. Serve with pasta or on its own.

Source: What Did You Eat?

Pesto Spaghetti

Pesto perfection.
Cook time: 5 minutes             |            Total time: 45 minutes           |             Yield: 6 servings

. 2 eggs
. 1 teaspoon salt
. 2 cups all-purpose flour
. 1/4 cup of water

 Pesto Sauce:
. 2 cups packed fresh basil leaves
. 3 cloves garlic
. 1/4 cup pine nuts
. 2/3 cup extra-virgin olive oil, divided
.  Kosher salt and freshly ground black pepper, to taste
.  1/2 cup freshly grated Parmesan cheese

1. In a large  bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. Stir in water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
3. Cook in boiling water for 3 minutes.

Pesto Sauce:
1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. 
2. Add oil and cheese and process until fully incorporated and smooth. Season with salt and pepper.

Source:  All Recipes