Tag Archives: dip

Winter Squash-Walnut Pate

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I’m sorry to admit it but I fell deep into a cooking rut over the past several months.  I’ve been on autopilot and turning over and over again to my tried and true meals.  Enchiladas, huevos rancheros, chili, tamales, stir fry…same ol, same ol.  I was feeling pretty uninspired.  Until…a couple of months ago when I was given the opportunity to pilot a home delivery program for groceries.  Total game changer.  The act of sitting down to order my groceries online every weekend has led me to start meal planning more seriously and has inspired me to shake things up a bit.  And seriously…shopping for groceries in my jammies instead of shopping with a toddler in a busy store on the weekend?  Heck yes!

One of the fun new things I’ve been doing with my meal planning is picking a cookbook every week and choosing two or three recipes from it to try that week.  A couple of weeks ago we had Berbere red lentil stew (fantastic!), pad thai, and red flannel hash from Cooking Light’s Global Kitchen and Lighten Up, America! cookbooks.  Next week I’ll be moving onto Bryant Terry’s Vegan Soul Kitchen with BBQ tempeh and spicy smothered green cabbage on the menu.  But this week I’m having a wonderful time reading and cooking from Peter Berley’s The Modern Vegetarian Kitchen.  On Sunday I made Balsamic Glazed Beets and this flavor packed pate.  Tonight, my husband made the Three Sisters Stew with masa dumplings and spiced pumpkin seeds.  It was a delicious departure from my normal soup repertoire.

This pate, one of my favorite new recipes, is great smeared on top of crisp crackers, pita crisps, or used as a dip for your favorite crudites.  This is also a kid friendly recipe.  My 15-month old waddled back into the kitchen several times to tug on my leg for another taste.  Finally, it’s freezer friendly – perfect to pack away in little containers for snacks at work or on the go!

Winter Squash-Walnut Pate; Adapted From The Modern Vegetarian Kitchen By Peter Berley

Ingredients

  • 1 pound winter squash, such as pumpkin, acorn, butternut, or buttercup, peeled and cut into 2 inch chunks
  • Coarse sea salt
  • 1/2 cup dry-pack sun-dried tomatoes
  • 4 and 1/2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 2/3 cup walnuts, coarsely chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons chopped fresh sage
  • 1/8 teaspoon red pepper flakes
  • Freshly milled black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss squash chunks with 1/2 tablespoon olive oil and sprinkle with sea salt. Evenly distribute squash onto a sheet pan and place in the oven. Bake for 15-20 minutes until you can easily pierce with a fork. Remove from oven and allow to cool slightly.
  3. In a small saucepan over high heat, combine the tomatoes and enough water to cover. Bring to a boil, then turn off the heat and set aside for 10 minutes to soften.
  4. In a saute pan over medium heat, warm the oil. Add the onion and saute for 4 to 5 minutes, until it softens and begins to brown. Add the walnuts, garlic, sage, and red pepper flakes and saute gently for 5-7 minutes, until the walnuts are fragrant.
  5. Drain the plumped tomatoes but save the liquid. Transfer to the bowl of a food processor fitted with a metal blade. Add the sauteed vegetables and winter squash. Puree until creamy, adding the reserved tomato water if needed, until the desired consistency is reached.
  6. Season with salt and pepper to taste, and serve warm.
http://dinnerwithaura.com/winter-squash-walnut-pate/

Roasted Beet Hummus With Walnuts and Goat Cheese

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An old Ukranian proverb forewarns, “A tale that begins with a beet will end with the devil.”  As a big beet fan, I’d like to think that a tale that begins with a beet will end with deliciousness.

My cooking style has changed considerably since my baby boy arrived in November.  Meals are simple, quick, freezable, and lunch-packable.  Sundays are filled with food prep to make the work-and-baby-filled weeks a little easier.  This Sunday I prepped muesli for breakfasts, grains, tofu, and greens for lunches, and snacks for the whole week.  As a nursing mom, I need to make sure I’m eating small, healthy snacks in the mid-morning and mid-afternoon and hummus is a clear winner.  Hummus is packed with protein and fiber, easy to make, and endlessly versatile (spread on crackers or in a sandwich, use as a dip with carrot sticks or sugar snap peas or put a dollop on a grain salad).  Sometimes I get stuck in a rut with a basic hummus recipe but last month’s Cooking Light magazine inspired me to get a little crazy with my hummus and the results were great. Continue reading

Roasted Baby Beets With Creamy Goat Cheese Dip

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Happy spring….errrrr….whatever it is.  Today is March 25 and we had whiteout conditions for parts of the day.  Nevertheless, I have some faith, due to thirty two years of walking this earth, that one day soon the sun will shine, the snow will melt, the crocuses and daffodils will force their way through the thawing ground, and it will be spring at last. Continue reading

Roasted Vegetables with Cheese Sauce and Toasts

Roasted vegetables with cheese sauce and toasts

Welcome to another Meatless Monday with the Food Matters project!  I say that half-joking because everything on my blog is meatless, Monday or not.  This week Lexi from Lexi’s Kitchen chose “Reverse Fondue” for the Food Matters pick of the week.  If you have a minute, check out Lexi’s blog.  She grows her own vegetables and has tons of tasty recipes.  I have been meaning to try her baby spinach salad with dates and almonds for a couple of weeks.  It looks amazing and I can’t wait to try it.

I had such a busy, busy day today and had about 30 minutes to whip together lunch (and exactly 7 minutes to eat it!).  This no-fuss recipe was easily done in that span of time.  All I had to do was rough-chop some veggies, drizzle with olive oil, salt, and pepper and roast for a short time.  While that was happening, I mixed together the cheese sauce, which was a five-minute-max project and pretty impossible to screw up.  Slice up a few pieces of bread from a baguette and toast a moment, and voila!  Roasted Vegetables with Cheese Sauce and Toasts.

Veggies Read to Roast

Feel free to experiment.  This recipe is hard to go wrong with.  Use any veggies good for roasting, use any cheese you want, any kind of bread you want (or skip the bread if you want).  Piece of cake.  I couldn’t help thinking when I made this that this trick is how parents get their kids to eat veggies (broccoli with cheese sauce, anyone?).  I felt a little childlike digging into this dish myself.  Not a bad thing in the middle of a hectic workday.

Roasted Vegetables with Cheese Sauce and Toasts

Roasted Veggies With Cheese Sauce and Toasts, adapted from Mark Bittman’s The Food Matters Project Cookbook

  • 1 cup broccoli florets
  • Stem of broccoli, shaved then sliced on the diagonal
  • 2 carrots, sliced diagonally in about ½ inch pieces
  • 1 turnip, cut into wedges
  • ½ medium onion, cut into wedges
  • 2 tbsp olive oil
  • 4 oz vegetable broth or chicken broth if you aren’t vegetarian
  • 1 tsp cornstarch
  • 4 oz cheese (I used a combination of Swiss and goat cheese)
  • Salt and pepper to taste
  1. Heat oven to 450°.  Cut all of the veggies roughly—they don’t need to be perfect.  Spread on a large, rimmed baking sheet and drizzle with olive oil.  Sprinkle with some salt and pepper and toss to coat.  Roast in the oven for 15-20 minutes, until crisp-tender and beginning to brown. 
  2. Meanwhile, cut a few ½ inch thick slices of baguette and place in the oven on another sheet or move the veggies over to make room for the bread if you only have a few slices.  Toast until browned but still soft in the middle.  This should take less time than the veggies, about 10 minutes. 
  3. While the veggies and bread are in the oven, mix cornstarch with broth in a small saucepan.  Bring to a soft boil and add cheeses.  Stir continuously until all of the cheese has melted.  Pour into a small bowl and put a pinch of pepper on the top if you like. 
  4. Serve the cheese sauce with the roasted veggies and the bread on the side. 
  5. Dip away to your heart’s content!

Creamy White Bean and Celery Root Dip With Fresh Herbs

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Welcome to another Food Matters Monday!  Today’s recipe choice, selected by Lexi at Lexi’s Kitchen, is something that will surely find its way onto my (healthier) holiday spread.  It is creamy, simple, delicious, and so much better than many of the creamy dips out there.  I’ll take this over Rondele any day!

White Bean and Celery Root Puree

This was also a great opportunity for me to pull out some of my pre-cooked beans to use.  I recently read something about cooking beans in Super Natural Every Day that inspired me.  Heidi suggested cooking beans and storing them in the freezer in freezer bags so they are quickly ready to use.  I had been storing my cooked beans in Pyrex but it always took so long to thaw out the block of beans so this new method was worth a shot!  I cooked up some garbanzo beans, mung beans, white beans, pinto beans, and black beans, all in separate large pots (I felt a little crazy with so many pots bubbling away but I knew that the result of my madness would pay off!).  I let each pot cool, drained the beans (let sit in the colander for a couple of minutes until all the liquid is gone), and scooped beans into sandwich, quart, and gallon freezer bags.  Now I have beans of all types for any size recipe: larger recipes (soup), medium recipes (like this bean dip), and single portion sizes for when I just want to add some beans to a stir fry or salad.  Genius!

I modified the original recipe to give it a little more oomph with some garlic and fresh lemon juice.  I also had a celery root hanging around and begging to be put to good use so I cooked that up and pureed it with everything.  If you love celery root as I do, it is a great addition but completely optional.  This dip is great without it too.

Check out what the other Food Matters Project participants came up with here.  They are a creative lot!  For visual inspiration, check out the FMP Pinterest board.

White Bean and Celery Root Dip With Fresh Herbs

White Bean and Celery Root Dip With Fresh Herbs; adapted from Mark Bittman’s The Food Matters Cookbook

Note from Bittman:  This puree has a stunning green color from all of the fresh herbs and is the perfect dip-warm, cold, or at room temperature-for toasted bread or crudites.

  • 1 tablespoon olive oil, plus more for garnish
  • 1 leek, white part and some of the green, trimmed, well rinsed, and chopped; or 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 cup chopped mixed mild herbs, (I used parsley, cilantro, and mint but you can also try basil or chervil as options)
  • 1 tablespoon chopped fresh oregano, tarragon, or thyme
  • 3 cups cooked or canned cannellini, navy, or other white beans, drained, liquid reserved
  • 1 small celery root (optional)
  • Juice of 1 lemon
  • About 1 cup bean-cooking liquid, stock or water, or more as needed
  • Salt and black pepper
  • Crudites and crackers to serve
  1. Put the oil in a large skillet over medium heat. When hot, add the leek and cook, stirring occasionally, until it is soft, about 5 minutes. Add the chopped herbs and garlic and cook a minute or 2 more.
  2. In the meantime, add cubed celery root to a small pot with water to boil.  Boil for about 10 minutes or until very soft but not breaking apart.
  3. If you want a smooth dip, transfer the beans, leek/herb/garlic mixture, lemon juice, and celery root to a blender or food processor and process, adding as much liquid as you need to make a smooth but not watery puree. If you want a lumpier texture, mash the beans right in the pan with a fork or potato masher, adding liquid slowly to get them as soupy as you like.  Note:  I saved a couple of spoonfuls of the un-processed bean mixture to top the dip with.  I also added a sprinkling of pine-nuts.
  4. Sprinkle with salt and pepper; taste and add more if necessary. If you want your dip hot, heat and serve immediately or keep warm over low heat for up to an hour or so. Garnish with a drizzle of olive oil if you like.  This dip also tastes quite good cold!  I served mine with carrots, cauliflower, radishes, and rye crackers.  Mmm!