This recipe sounds delicious… I love pudding!
Ingredients:
Steps to make banana pudding:
This is a slightly updated version of 7 Layer Dip from Food Network. It’s slightly more complicated but still pretty easy. My mother-in-law actually heats 7 Layer Dip in the oven to melt the cheese and serves it with rice as a tasty main dish. You could also layer these ingredients over chips and pop them in the oven to make tasty nachos.
Six Layer Dip
2 cloves garlic
2 teaspoons kosher salt
1(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 cups lowfat shredded Cheddar
2 ripe avocados, preferably Hass
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt, preferably Greek
1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green), thinly sliced Baked tortilla chips, for dipping
On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.
Tired of the same old french onion dip? This dip from the Food Network will add a little heat to your party.
Spicy Sour Cream Dip
1 cup sour cream
1/2 cup mayonnaise
1 chipotle chile in adobo, chopped
1 teaspoon abobo sauce
1 tablespoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon salt
In a bowl, combine all the ingredients. Adjust the seasoning, to taste. Refrigerate, covered, until ready to serve. Serve with tortilla chips or veggies.
This recipe comes from a great cookbook: The Golden Door Cookbook. The Golden Door Cookbook is based on foods served at the Golden Door Spa in southern California. The recipes are interesting and unique and delicious. BUT they tend to be more gourmet. By that I mean that they usually have extensive ingredient lists and aren’t always the simplest recipes to make. This recipe is an exception to that. While it does have a fairly long ingredient list, it is pretty simple to assemble. If you like, the dip could be prepared alone and served with potato chips or some other “dipper”.
Potato Skins with Ricotta-Sundried Tomato Dip
Dip
2 T. sliced, soaked dry-packed sundried tomatoes (these are the sundried tomatoes that come in a bag, rather than packed in oil— see note on soaking at bottom of recipe*)
1 T. reserved tomato soaking water
3/4 cup low-fat ricotta cheese
1 T. minced shallots
1 T. balsamic vinegar
1 t. dried basil
1/4 t. freshly ground pepper
In a food processor, combine the tomatoes, reserved soaking water, ricotta, shallots, vinegar, basil and pepper and process until smooth. Transfer to a bowl, cover and refrigerate until ready to serve. Let come to room temperature before serving.
*To rehydrate dry-packed sundried tomatoes, soak them in warm water to cover for 15 to 20 minutes. Drain and slice. Be sure to reserve 1 T. of the soaking water for the recipe.
Potato Skins
About 20 sprigs fresh rosemary
2 teaspoons dried parsley flakes
1 t. chili powder
1 t. ground cumin
1 t. paprika
1/2 t. celery salt
4 russet potatoes, scrubbed (a little over 2 1/2 lbs.)
Preheat the oven to 375 F. Spread the rosemary sprigs on a rimmed baking sheet.
In a small bowl, combine the rest of the ingredients, except the potatoes. Set aside.
Using a small, sharp knife, slice off a 1/4 inch thick slice from all four sides of each potato. (Save the peeled potatoes for another use.) Blot the cut sides of the potato skins dry with paper towels and arrange them, skin sides down, on the rosemary. Sprinkle the cut sides evenly with the spice mixture. Spray with vegetable oil spray, or brush with olive oil.
Bake for about 20 minutes, remove from the oven, and spray with the vegetable oil spray again (or brush again with olive oil). Return to the oven and continue baking for 10 to 15 minutes, or until the potatoes are golden brown and beginning to puff. Serve with the dip.
Fondue may make you think of the 70s, but it’s made a real comeback. It’s cheese dip with class. So whether you are looking for something delicious and a bit different for a vegetarian New Year’s Eve, something to eat while you’re watching the Bowl Games or something to add to a New Year’s brunch buffet, here are three fondue recipes that will fit the bill. These recipes are adapted from recipes found on The Food Network.
Easy Fondue with Vegetables
1 tablespoon extra-virgin olive oil
1 shallot, finely chopped
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh chives, snipped or chopped
Your choice of vegetables, raw or lightly steamed
Some suggestions: broccoli, cauliflower, cherry tomatoes, mushrooms, grilled tofu
You can also choose to use various breads, if you like
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle. Garnish with chives. Serve with dipping forks or bamboo spears.
Feta Cheese With Walnuts and Parsley
4 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk
6 ounces feta cheese
2 scallions minced
1 tablespoon chopped parsley
Kosher salt and freshly ground black pepper
1/4 cup walnuts toasted and finely chopped
In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it’s easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper. Finish with the walnuts tossed on top. Serve with bread, broccoli, melons, black olives— whatever suits your fancy.
Chocolate Fondue
2 tablespoons sugar
1 cup heavy cream
8 ounces chopped bittersweet chocolate
1 tablespoon butter
1 tablespoon cabernet sauvignon, optional
Items for dipping
Suggestions: pound cake, biscotti pieces, strawberries, grapes, oranges
In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes. Take out of microwave and give it a quick whisk. Add wine (if using) and whisk again. Transfer to a fondue pot with a flame underneath.
This recipe could be a bit complicated if you make each of the parts from scratch. However, with the basic idea of the recipe in mind, you can also cheat and make this a simple vegetarian dish to put out on a buffet for New Year’s Eve or New Year’s Day. Or bring it to a party and wow your friends. There are many variations that you can use. You could use a good black bean dip and top it with pico de gallo, instead of caramelized onions. You could use regular prepared hummus. Add something other than thyme, if you like. Hummus with a bit of tabouli on top, perhaps. Let me know if you use some interesting variation.
Flatbread with hummus, olives and caramelized onions
4 pieces good-quality pita bread, naan, lavash, or Buckwheat Flatbread, recipe follows
White Bean Hummus, recipe follows (or use prepared hummus or black bean dip or anything like this that suits your fancy)
Caramelized Onions, recipe follows
1 cup sliced black olives
Fresh thyme leaves, for garnish
Spread each flatbread with some of the hummus, then top with the caramelized onions, and olives. Garnish with fresh thyme leaves. Cut into wedges and serve.
Buckwheat Flatbread:
1/2-ounce fresh yeast
1 1/2 teaspoons sugar
1 1/4 cups water, at room temperature
8 ounces bread flour, plus more if needed
3/4 cup buckwheat flour
1 teaspoon salt
2 tablespoons olive oil
All-purpose flour, for dusting and rolling
In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let stand until the mixture just begins to bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix until it forms a mass; the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
Divide the dough into 4 pieces, roll into balls, and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator.
Preheat a grill or preheat the oven to 425 degrees F.
To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk, on a floured surface, into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy.
White Bean Hummus:
3 cups white beans, cooked, or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground pepper
Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
Caramelized Onions:
2 tablespoons olive oil
2 tablespoons unsalted butter
6 large Spanish onions, peeled, halved and thinly sliced
1 tablespoon sugar
1 tablespoon finely chopped fresh thyme leaves
Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in the thyme.
Only one week until New Year’s Eve. Whether you do snacks, a full meal, or a midnight brunch, you can find great vegetarian options. Obviously, with only sevendays, I don’t have time to post a lot of recipes, so I’m going to remind you of a couple of recipes that have been posted in the past that you might want to include in your celebrations.
Black Eyed Peas are traditional for New Year’s and over the past year I’ve posted three black eyed pea recipes.
Cumin Black Eyed Peas with Tomatoes
If you’re looking for brunch recipes, here are some of my favorites from the past year:
Prepare Ahead Breakfast Casserole
What if you just want snacks for New Year’s Eve? You might want to try some of these:
Now, I will still be posting some new recipes, as well, this week. So, if you didn’t find something that you like, check back between now and New Year’s Eve.
No matter what holiday you celebrate, it’s a good idea to have some munchies on hand for parties or friends who drop by. These spicy nuts are perfect. Make up a batch ahead of time and wait for the company to arrive— maybe you should make two batches, in case the cook needs feeding.
Spiced nuts
Assorted shelled nuts (almonds, cashews, peanuts, etc.)
For sweet and spicy nuts:
Peanut oil, for drizzling
Sugar, to taste
Kosher salt, to taste
Chinese five-spice powder, to taste
For savory nuts:
Peanut oil, for drizzling
Kosher salt, to taste
Chili powder, to taste
Preheat the oven to 400 degrees F.
For a sweet and spicy nut, toss your choice of nuts with oil, sugar, salt and a few dashes of Chinese five-spice powder.
For a savory and spicy nut, toss your choice of nuts with oil, salt and a few dashes of chili powder.
Lay out the nuts in an even layer on a baking dish. Bake, redistributing the nuts every 7 minutes or so to make sure they cook evenly, until the nuts are lightly browned, about 15 to 20 minutes.
You can make your own frozen burritoes and just pop them in the oven or microwave whenever you need a quick meal. To make them even more inexpensive, make your own beans.
Vegetarian Burritos for Once A Month Cooking
1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 ounces) black beans, rinsed and drained (can substitute pintos or refried beans)
1 1/2 cup salsa
1 cup frozen corn, thawed
2 1/2 cup cooked rice
2 teaspoons chili powder
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
8 flour tortillas (10 inches)
Sour cream, chopped tomatoes, guacamole, additional cheddar cheese and salsa, optional
In a large skillet, cook the green pepper and onion over medium heat until translucent. Add the next six ingredients; mix well. Sprinkle about 1/4 cup cheese off-center on each tortilla; top with about 1 cup bean mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet; bake at 350° for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, cheese and salsa if desired. Makes 8 burritos.
To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Or microwave until heated through.
What’s a Super Bowl without some nachos? This super easy recipe comes from Boca Burger’s site.
Boca Burger Nachos
1 pouch (1 cup) frozen BOCA Meatless Ground Burger
1/2 cup chunky salsa
16 tortilla chips
2 Tbsp. shredded Monterey Jack cheese (or vegan alternative)
1/4 cup chopped tomato
1 Tbsp. chopped jalapeño peppers
sliced green onions
sliced black olives
MIX ground burger and salsa in nonstick skillet; cook on medium heat 5 min. or until heated through, stirring occasionally.
ARRANGE tortilla chips on plate; top with ground burger mixture. Sprinkle with remaining ingredients.
Most people who don’t like hummus haven’t tried hummus. Hummus is the Middle Eastern/Mediterranean answer to bean dip. It’s delicious with chips, with pita, or rolled up in a flat bread with some lettuce, tomatoes, olives, and maybe a bit of feta cheese. Here are three recipes for hummus from Eden Organics.
Chickpea Basil Hummus
15 ounces Eden Organic Garbanzo Beans, 1 can, do not drain
3 Tablespoons organic roasted tahini (sesame butter)
2 cloves garlic, minced
1 teaspoon Eden Extra Virgin Olive Oil
1/4 cup red onion, diced
1 teaspoon Eden Umeboshi Paste, or salt to taste
1/8 teaspoon cayenne pepper
1/2 cup fresh basil leaves, packed, chopped
Place all ingredients in a food processor or blender. Blend until smooth and creamy. Great with any Eden Brown Rice Chips or Brown Rice Crackers.
Eden Hummus
30 ounces Eden Organic Garbanzo Beans, 2 cans, do not drain
1/4 cup organic roasted tahini (sesame butter)
1 Tablespoons Eden Extra Virgin Olive Oil
1 1/2 Tablespoons Eden Umeboshi Paste, or to taste (or you can use salt, to taste)
3 cloves garlic, minced
1/2 lemon, juiced
2 Tablespoons fresh parsley, minced
Blend all ingredients in a food processor or blender until smooth and creamy, adjusting the consistency with a little cold water if needed. A quick, homemade version of this Middle Eastern favorite. We use umeboshi paste for added flavor in place of raw salt. Serve as a dip with Eden Brown Rice Chips, Sea Vegetable Chips, Vegetable Chips, Wasabi Chips or with warm pita bread.
Hummus with Roasted Red Peppers
30 ounces Eden Organic Garbanzo Beans, 2 cans, do not drain
1/4 cup organic roasted tahini (sesame butter)
1 Tablespoon Eden Extra Virgin Olive Oil
1 1/2 Tablespoons Eden Umeboshi Paste, or to taste
3 cloves garlic, minced
1/2 lemon, juiced
2 Tablespoons fresh parsley, minced
1 small jar roasted red peppers, water or oil packed
Blend all ingredients in a food processor or hand food mill until smooth and creamy, adjusting the consistency with a little cold water if desired. A quick, homemade version of this Middle Eastern favorite. We use umeboshi paste for added flavor in place of raw salt. Serve as a dip with Eden Brown Rice Chips, Sea Vegetable Chips, Vegetable Chips, Wasabi Chips, Eden Brown Rice Crackers, Arare 5 Flavor Crackers, Nori Maki Crackers or with warm pita bread.
Quesadillas
Quesadillas can be pretty much anything you want them to be. You can saute some vegetables, or just melt some cheese (or vegan options) between a couple of tortillas. Add some guacamole, picante, or your personal favorite toppings, and you’re good to go. Here are two recipes from Food Network.
Grilled Green Chili Quesadillas
3 fresh chile peppers, such as poblanos—any variety may be used, according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves
Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.
Wild Mushroom Quesadillas with Warm Black Bean Salsa
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
12 shiitake mushrooms, thinly sliced, stems discarded
Coarse black pepper and salt
1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
4 large flour tortillas, 12 inches in diameter
2 cups shredded sharp white cheddar
Salsa:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup smoky barbecue sauce
Salt and freshly ground black pepper
Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
Cut each quesadilla into wedges and serve with warm salsa for topping.
Artichoke and Spinach Hot Dip
1 box frozen spinach, thawed and squeezed dry (or 1 cup chopped spinach)
1 14 oz can quartered artichoke hearts, chopped
1 cup mayonnaise (can use canola mayonnaise alternative, or any other vegan alternative)
1/4 cup (2 oz.) cream cheese, softened (substitute dairy-free alternative, if desired)
2 cloves garlic, minced
1/8 cup dry bread crumbs
1/2 cup Parmesan cheese, grated (vegan alternatives may be used)
1/8 tsp pepper
Now comes the tricky part: Combine all of the above ingredients and place in baking dish. Bake for approximately 15-20 minutes in a 400 degree oven and serve with crackers.
(That wasn’t so difficult, was it?)
Cream Cheese with topping
This is one of my favorite, super easy snacks. Anyone can make this, and everyone loves it. Also, it can be tailored to the occassion or your personal taste.
Place a block of cream cheese on a plate (I suppose a vegan alternative would work, but it really does work best if it’s in a block, instead of a tub)
Pour topping over it. Serve with crackers.
What should you use for a topping? There are many alternatives. Salsa, pepper sauce, vegetarian barbecue sauce, chutney… you name it, if it pours, you can probably use it. My favorite? Raspberry Chipotle sauce. It’s unbelievable! Hmmm. Wonder if I have any crackers right now?
I remember when I was younger and ate meat, I really enjoyed going to Chili’s for their chili con queso. Now that I don’t eat meat, I’ve missed that chili with cheese combination. But I don’t have to miss out. And neither do you.
Veggie Chili Con Queso
16 ounces Velveeta (can substitute Better Than Cream Cheese cream cheese substitute )
2 12 ounce cans vegetarian chili (or use 3 cups of your own homemade vegetarian chili)
1 (4 ounce) can chopped green chilies (you may omit this if you’re using a spicy brand of chili)
1 (16 ounce) jar salsa or Rotel
1 minced red onion
tortilla chips
Combine all ingredients, except chips, in a crockpot and let go for about an hour on high, stirring every so often.
Reduce temp to low until ready to serve with chips for dipping.
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