Spinach-Cheese Swirls

In a search for something new to bring to Jazz in the Garden on Friday, I came across this recipe on the back of the puff pastry box. It sounded like the perfect item to bring to a picnic, travels well, easy to eat and flavorful. I must admit that during my first attempt I let the puff pastry defrost too much and it was really hard to slice. The second time I waited a little too short which made unfolding it a little difficult but made it a lot easier to slice.

My suggestion for you, let the puff pastry defrost, unfold it and then either put it back in the freezer for a little bit or stuff it, roll it and then put it back in the freezer for a little bit. Circular or slightly misshapen, these are delicious!

Ingredients
1/2 a package of frozen puff pastry
1 egg
1 tbsp water
1 10 oz package of frozen chopped spinach, defrosted and drained
1/2 cup of shredded Monterey jack or Muenster cheese
1/4 cup of shredded Parmesan
1 green onion finely diced

Leave puff pastry out of the freezer for about 30 minutes on a slightly floured surface.

Preheat oven to 400F, line baking sheet with parchment paper.

Beat egg and water together. Unfold pastry and brush with egg. Cover with drained spinach. In a small bowl, mix both cheeses and the green onion. Spread cheese mixture on top of the spinach. Roll pastry tightly, like a jelly roll. Slice into 1/2 inch thick slices.

Place slices on a baking sheet lined with parchment paper. Brush with egg. Cook at 400F for about 10 minutes or until golden. Cool on wire rack. Serve warm or at room temperature.

Blender Pesto

Here's a quick and easy way to use up any extra basil leaves you might have hanging around the house.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup olive oil
• 2 cloves crushed garlic

Add all ingredients to blender and mix until smooth. Enjoy!

Lentil Spread

I was looking through my collection of recipes pulled from random magazines and came across this one. Apparently Rebekka from Libertyville, IL created this version of a lentil spread she experienced at her favorite fusion restaurant. Being a big fan of lentils I decided I would give it a whirl.

Ingredients

• 2 cups water
• 3/4 cup dried lentils
• 1 tbsp olive oil
• 2 tbsp finely chopped shallots
• 1 tbsp minced garlic
• 1/2 cup chopped peeled tomato
• 2 tbsp thinly sliced green onions
• 1 1/2 tbsp chopped fresh basil
• 1 tsp salt

Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.

Heat olive oil in a small skillet over medium heat. Add shallots and garlic, cook 2 minutes or until challots are tender, stirring occasionally.

Place lentils in a large bowl, mash to desired consistency, add shall mixture, tomato, onions, basil and salt; stir to combine. Cool to room temperature and serve with crusty italian bread.

Tomato and Goat Cheese Tart

I've posted a recipe before for my Tomato Herb and Goat Cheese Tarts so when I came across this recipe I wasn't really sure whether it would be good enough to post. Yes it looked easy but would it be as tasty? I have to say that it was quite tasty and is a great alternative when people get sick of the other goat cheese and tomato tarts.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/4 cup Dijon Mustard (or if you are like me Trader Joe's Hot and Sweet Mustard)
• 10 large fresh basil leaves
• 20 Campari tomatoes, cut in half
• 1/2 cup goat cheese, crumbled
• extra virgin olive oil

Preheat oven to 400F. Place puff pastry on a baking sheet and perforate with a fork. Bake for 8-10 minutes or until light golden brown. Remove pastry from oven and let cool.

Brush mustard over entire surface of tart. Lay basil leaves on top and then cover with tomato halves. Crumble goat cheese over tomatoes. Season with pepper if desired and then drizzle with olive oil. Bake for another 8-10 minutes or until golden brown.

Quick and Easy Bean Dip

Saturday mornings I teach a nutrition class for families. We start with a 45 minute nutrition lesson, followed by 45 minutes of physical and ending with a cookign demonstration and sampling. This recipe is one of the recipes that we use during the program and I am always surprised by how well it goes over with the families and just how easy it is to throw together.

Ingredients

• 1 15oz can of low-sodim black beans
• 1 4 1/2oz can chopped green chiles
• 2 green onions, trimmed and finely chopped
• 1/4 cup chopped fresh cilantro
• Baked tortilla chips

Mix beans, chiles, green onions in a medium pan and heat over medium heat for 5 minutes or until warmed throughout. Sprinkle cilantro on top of bean mixture and serve with baked tortilla chips.

Herbed Ricotta Spread

I'm usually not a fan of cheese but when it comes to ricotta all bets are off! Ricotta is great to spread on a sandwich instead of mayo, tastes delicious stuff inside of pasta shells, and for this dish mixed with a herbs and spread over crostini.

Herbed Ricotta Spread

• 3/4 cup part-skim ricotta cheese
• 3/4 cup fresh chopped herbs (dill, parsley, chives, mint or a combination of any of these)
• 1 tbsp fresh lemon juice
• salt and pepper to taste

Mix all ingredients in a small bowl. Spread over crostini/crackers or serve as a dip for vegetables. Enjoy!

Easy Appetizers

White Beans, Sun-Dried Tomatoes, and Basil Bites

• 2 tbsp extra virgin olive oil
  
• 1 clove garlic, minced
  
• 8 fresh basil leaves, sliced crosswise into 1/2 inch strips
  
• 3 tablespoons drained sun-dried tomatoes packed in oil, sliced 1/4-inch thick
  
• fresh lemon juice
  
• freshly ground black pepper, to taste
  
• 1/2 cup white beans
  
• Carr's roasted garlic and herb table water crackers
  
• 2 oz ricotta salata cheese, coarsely grated

Heat olive oil in large skillet over medium heat. Add garlic and cook until pale golden. Add basil. When leaves are wilted and crispy, add sun-dried tomatoes. Cook for 1 minute. Stir in lemon juice and pepper to taste. Add beans and cook until warmed through.

Arrange crackers on serving tray. Spoon 1 tbsp of tomato bean mixture on each cracker, top with grated ricotta salata and serve.




Blue Cheese and Lavender Honey

• Carr's table water crackers
  
• 4 oz artisanal-quality blue cheese at room temperature
  
• 3 tbsp lavender honey

Arrange crackers on work surface. Divide cheese onto crackers and drizzle with honey. Arrange crackers on serving tray and serve.

Allie's Hot Artichoke Dip

• 1 can artichokes, slices
  
• 1/2 cup mayo
  
• 1/2 cup sour cream
  
• 1 cup parmesan cheese
  
• 1/2 tsp garlic powder

Mix all ingredients together in a large bowl and pour into casserole dish. Bake at 350F until bubbly and brown. Serve with wheat thins, bread, or other whole grain crackers.

Smoked Salmon and Herbed Goat's Cheese Toasts

Happy Thanksgiving! This is a slight twist on a dish my family enjoys every holiday season. Usually we spread cream cheese on melba toasts topped with smoked salmon and dill. I'm not sure which one I prefer but both are absolutely delish!

• baguette
  
• goats cheese
  
• fresh dill
  
• zest of 1 small lemon
  
• sliced smoked salmon

Turn oven on to broil. Slice baguette on the diagonal, place on baking sheet and toast in oven until golden brown. Set aside to cool.

Mix goats cheese with fresh dill and zest of 1 lemon, to taste. Spread over toasted baguette slices. Add smoked salmon on top.

Enjoy!

Tomato Herb and Goat's Cheese Tarts

I'm going to pretend that I am still living in California and it is actually 11pm instead of the 2am that it currently is in Virginia. That way I haven't missed the midnight deadline of posting every single day.

Below is a recipe that I picked up at a supermarket in England. It's super easy to throw together, is impressive to look at and is a crowd pleaser. It should be included in everyone's repertoire of appetizers to take to a potluck.

• 1 box frozen puff pastry, thawed
  
• pesto
  
• goats cheese
  
• fresh parsley
  
• fresh chives
  
• cherry tomatoes
  
• olive oil

Roll out thawed puff pastry, cut into rounds and place on baking sheet. Gently score around each circle, 1 cm from the edge. Generously spread pesto on the tart to the scored line. Mix goats cheese with the herbs and spread over the tarts. Generously scatter tomatoes over the tarts and drizzle with olive oil. Bake at 200C, gas mark 6 for 15 minutes.

Mushrooms Stuffed with Sun-Dried Tomatoes

I think it's about time for me to apologize for being a bit of a flake lately. Not only have I not been cooking the majority of the recipes that I have been posting this week but I also have not been bringing a lunch to work. I'm so sorry, I've let you down.

**Warning: Excuses to Follow** I guess this is what happens when over the past two weeks you've had two job interviews, been offered a new position, spent the weekend in London, had to empty your kitchen and closets for pest treatment, then had to move everything 12 inches from the wall for another pest treatment, and been trying to say goodbye to your coworkers while trying to get ready to go away for Thanksgiving. It's been a little hectic and my apartment still is nowhere close to being back to "normal". But that's what weekends are for, right?

This recipe is something that I will be making this weekend, between cleaning my entire apartment and heading south to visit a college friend. It comes from one of my favorite blogs, and another NaBloPoMo member, Smitten Kitchen. I don't know how she does it but everyday she has gourmet recipes posted alongside amazing photos. I wish I was capable of the same.

Mushrooms Stuffed with Sun-Dried Tomatoes
Adapted from Gourmet, March 1996

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.*

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Caprese Salad

Easy Peasy Caprese! If I were to pack a lunch today I would have made myself this salad. I had some leftover tomatoes and basil from yesterday's dip, so why not. It's both flavorful and refreshing.

Caprese Salad

• Tomatoes
  
• Fresh Basil Leaves
  
• Fresh Mozzarella
  
• Olive Oil
  
• Balsamic Vinegar

1. Slice the tomatoes into 1/4 inch thick slices. Layer tomato slices and mozzarella with a basil leaf. Drizzle with olive oil and a shake of balsamic vinegar. Enjoy!

Today's lunchbox consists of a few snacks as I will be going out to lunch with my coworkers:

1/2 cup plain nonfat yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Gala Apple

Kashi Granola Bar - Honey, Almond, Flax Seed

Roasted Tomato Bean Dip

After perusing recipes all day at work yesterday I couldn't help myself but purchase a few extra ingredients at the grocery store last night. Especially when I saw the gorgeous red vine-ripened tomatoes in the produce section which would be perfect for this recipe I saw on Fat Free Vegan.

Roasted Tomato Bean Dip
3 large tomatoes or 4 medium
2 tsp minced garlic (divided)
freshly ground black pepper and dried oregano

1 1/2 cups cooked chickpeas, drained
2 tsp. white balsamic vinegar (or lemon juice)
10-12 large leaves fresh basil

Preheat the oven to 400 F. Slice the tomatoes into 1/2-inch slices and place them in a large, oiled baking dish in a single layer. Sprinkle each slice with garlic, using only half of the garlic. Add a sprinkling of black pepper, oregano, and salt to the top of each slice, drizzle with olive oil. Bake until tomatoes are soft, approximately 30 minutes.

Place the remaining garlic into the food processor along with the chickpeas, vinegar, and roasted tomatoes. Blend well. Add the basil leaves, and blend again. Serve chilled with vegetables or tortilla chips for dipping. Also makes a good sandwich spread.



Today in the lunchbox:

Moroccan Couscous with leftover chicken

Tortilla Chips and Roasted Tomato Bean Dip

Gala Apple

Kashi Granola Bar - Honey, Almond, Flax Seed

1/2 cup yogurt with 2 tsp flax seed, 1 tsp sweetened chestnut

White Bean Dip

Right now it's the calm before the storm. In about an hour I'm going to pick my parents up from the airport. This year I have invited them to my house for Christmas. Not only does that mean that I am now responsible for the entire Christmas meal, it also means I am responsible for feeding and entertaining them for the next three days. I'm really excited about this opportunity. It could make them want to come back again and again, or it could completely dissuade them from ever visiting me again. Nervous? No, I have a game plan.

Since I won't be able to prepare the meal ahead of time I've stocked up on drinks and nibbles to keep my parents busy when I don't need their assistance in the kitchen. With the dining room table in the kitchen, they can either watch me prepare everything or I can send them to the living room to relax and read a book. To go with my nibbles I whipped up this quick and easy bean dip. Unfortunately it's been the only dish I have been able to make ahead.


White Bean Dip
1/4 cup fresh cilantro
juice of one lime
1 teaspoon low-sodium soy sauce
2 tablespoons olive oil
8 oz great northern beans, or other white beans
1 teaspoon minced garlic
chopped plum tomato (one or two)

• Place all items in a food processor and blend until smooth.


• Top with diced tomato and serve with tortilla chips.

Fried Parsley with Sun-dried Tomato Cream Cheese

I originally encountered this dish during the closing dinner in Mexico this summer. I'd never heard of fried parsley before but as soon as I had tasted it I knew I would finally have a use for any future left over parsley. Really simple to make this one is sure to be a crowd pleasure not only for it's taste combination but also for the texture combination.

1. You can buy preflavored cream cheese (the original dish was served with chipotle cream cheese) or you can flavor your own. For this recipe I added 2 teaspoons of sundried tomato paste to one tub of spreadable cream cheese. If you are flavoring your own cream cheese, make sure the flavor is subtle enough not to overpower the flavor of the parsley.


2. In a pot with high sides, preheat vegetable oil over medium heat. If the oil starts to smoke, it's too hot. Dry the parsley as much as possible before frying. Unfortunately no matter how dry you think your parsley is, it will still splatter when frying, so make sure to use a splatter screen or be ready for some cleanup afterwards. Remove parsley leaves from the stalks, throw into oil, and fry for approximately 45 seconds. Remove the parlsey from the oil and dry on a paper towel. You may place the fried parsley in the oven on warm while you fry the rest to prevent it from turning soggy.


3. Serve the fried parsley and cream cheese with slices of french bread. Spread the bread with a light coating of cream cheese and then smash the bread, cream cheese side down, into the parsley. Enjoy!