Sun-Dried Tomato Jam

Yumm, this is a keeper. I wanted to make an appetizer for Thanksgiving since we all know that we need just one more thing to eat on this holiday! This was perfect. I made a few changes to the original recipe from Giada De Laurentiis. My first was subbing regular sun-dried tomatoes for the oil packed and the other was adding in balsamic vinegar for the red wine. It took a lot longer to reduce to a jam then the directions said. I'm glad I started it the night before, I think all in all it was on the stove for at least 45 minutes. It was delicious on the crostini with the thyme flavored goat cheese.

Sun-Dried Tomato Jam

2 C sun-dried tomotoes

2 T evoo

1/2 onion, sliced thin

1 clove of garlic, minced

2 T sugar

1/4 C balsamic vinegar

1 C water

1/2 C chicken broth

1 t fresh thyme, chopped

1/2 t salt

1/2 t fresh ground pepper

Crostini

1 baguette, cut into slices (or use store bought, pre-sliced)

evoo

salt & pepper

Goat Cheese

5 ounces goat cheese

2-3 t fresh thyme

Place a medium saucepan over medium heat. Add the chopped tomatoes, evoo, onions and garlic. Cook for 5-7 minutes or until the onions start to brown. Add the sugar, vinegar, water, broth, thyme, salt and pepper. Bring to a boil, reduce heat to a simmer and cover for 30-40 minutes. Remove cover and continue to simmer until reduced to the consistency of jam. Remove from heat and cool completely.

Pre heat oven to 400 degrees. Place baguette slices on a baking sheet and lightly coat with evoo and sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the softened goat cheese in a bowl and stir in thyme.

To assemble:

Spread crostini with jam and top with goat cheese.

Cheddar Ale Spread

For book club last night I decided to make an easy dip. I'm trying to expand my appetizer list with minimal ingredients, quick no fuss recipes. This one definitely fits the bill.

Cheddar Ale Spread

8 oz. cream cheese, softened

2 t Dijon mustard

2 C extra sharp Cheddar cheese

1 T milk

1/4 C good beer

3 T fresh leaf parsley

pinch of kosher salt

Combine cream cheese, mustard, cheese, milk, salt and parsley in food processor. Pulse for 30 seconds. Add beer and continue processing until smooth. Place in refrigerator up to 4 days. Serve with sliced vegis and pretzels.

Source: Brown Eyed Baker

Roasted Eggplant Dip

Yum! This was so good. I whipped up dinner so fast tonight! We were working after working at one of our side jobs and were not motivated for "working" in the kitchen after working until 7:30pm! I kept my eye on the task and created a nice little dinner. Dave sat at the kitchen table looking for flights to Mexico, Oregon and Massachusetts. (Yes we have some trips planned.) We wanted to go to Mexico but I think the other trips will take precedence. We have a new Nephew to meet, a Brother's wedding reception to attend and Christmas to celebrate. We may throw in a trip to North Carolina for a job interview in there as well. Yes, BUSY!

To keep Dave on task I made this eggplant dip after seeing it on this blog. We followed the appetizer with a nice Indian Chicken and Spinach also found on the same blog. This dip is very versitile. It makes more then you think with one eggplant. I mixed it with some fresh spinach and popped it in the microwave for a nice little lunch a few days later.

Roasted Eggplant Dip
1 medium eggplant
4 garlic cloves
1 small tomato
1/4 C onion, roughly chopped
2 t evoo
1 t suracha sauce
salt

Wash eggplant and make slits in it with a knife. Stick garlic cloves into the slits. Roast in a 400 degree oven for 20-30 minutes, turning once. When eggplant is soft, slit the charred skin lengthwise and scrape out the pulp with a spoon. Discard skin. And place eggplant, suracha sauce, salt and garlic in food processor. Meanwhile add 2 tsp oil to a pan over medium heat and cook the onion and tomato until onion is translucent. Then add to the eggplant mixture. Pulse till combined adding more salt to taste. Serve with warm naan or pita bread.

Easter Dinner

We had a great time with Dave, Julie, Berit and young Anders over the weekend. We watched Berit take a few "runs" down the magic carpet at Copper then went and saw the Easter Bunny and gather some eggs. Berit was very entranced with Mr. Bunny!!

Dinner was great. We all chipped in and created a memorable meal. Katie and John brought these delicious green beans. (I need to get the recipe for these!). I also need to get the recipe for the grilled Tempeh that Dave made. It was really good.

Dave and I made the following:

Fresh Spinach-Artichoke Baked Dip
courtsey of deliciousliving
(this is Dave and Julies recipe but I just had to make it!) It is a healthy version and I think its better then the one my mom makes!! Sorry mom! I made some slight modifications so this is my rendition.

1 C nonfat plain greek yogurt (and didn't strain it because I forgot!)
10 oz of frozen spinach thawed and squeezed dry
1/2 C grated parm
1/2 shredded part-skim mozzarella
2 T reduced fat mayo
2 garlic gloves
1/2 t freshly ground pepper
1/2 t kosher salt
1 t hot sauce
1 14 oz can of quartered artichokes drained
2 T grated parm

Place all the ingredients in the food processor except for the artichokes. Process until coarsely blended. Add half the artichokes and pulse until incorporated. Mix in the rest of the artichokes and place in a baking dish. Sprinkle with 2 T of parm and bake at 350 until lightly browned, about 35 minutes.


Savory Bread Pudding with Spinach and Mushrooms
courtsey of EatingWell
Man, this was really good! I love this magazine and haven't made one recipe that we don't like.

4 large eggs
2 C low-fat milk
1/2 t hot sauce
3/4 t salt divided
1/4 teaspoon freshly ground pepper ,divided
3 1/2 cups cubed stale whole-wheat country bread
1 10-ounce package frozen spinach
1 tablespoon extra-virgin olive oil
1 cup chopped onion (1 medium)
1 cup chopped red bell pepper (1 small)
4 cups sliced mushrooms (12 ounces)
1 clove garlic, minced
1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided

1. Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
2. Meanwhile, preheat oven to 350ºF. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
5. Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.

NUTRITION INFORMATION: Per serving: 286 calories; 14 g fat (6 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrate; 19 g protein; 4 g fiber; 572 mg sodium; 572 mg potassium.

Minted Peas & Rice with Feta
courtsey of EatingWell

1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste

Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.

NUTRITION INFORMATION: Per serving: 134 calories; 3 g fat (1 g sat, 0 g mono); 8 mg cholesterol; 22 g carbohydrate; 7 g protein; 4 g fiber; 321 mg sodium; 203 mg potassium.

Yummy Deliciousness

Oh these were so good. Warning, not good for you! But still really good. I was worried that they would be too spicy but they weren't at all. I brought them to book club last night for our co-ed summer party and they were the first thing to go. They are just as good at room temperature as they are right out of the oven. I'd say that they are a little labor intensive but well worth it. From washing to cutting to filling and baking it took about an hour. Oh, incidentally, the book we read was The Shadow of the Wind by Carlos Ruiz Zafon. It was so good! It ranks up there with Pillars of the Earth by Ken Follott. Right now they are my two favorite books of 2008. Our next book is The Book Thief by Markus Zusak. I'm looking forward to this one as well. Enjoy the poppers!

Jalapeño Poppers

20 jalapeños
Reduced fat cream cheese
Bacon
Wooden Tooth Picks

Cut each jalapeno in half and remove seeds and ribs. The more you remove the less heat. I wore rubber cloves to do this. Using a spoon scoop cream cheese into each jalapeño half. Cut bacon into thirds and wrap each stuffed jalapeño in a piece of bacon and secure with a wooded toothpick. Bake at 375 on a wired rack over a baking sheet. It took about 25-30 minutes to crisp the bacon. After this time I flipped each one over and broiled until the bottoms were crisp (1-2 minutes). I was worried that the cream cheese would fall out but it stayed in!