We eat a lot of spinach in our house, but every once in a while it sneaks up on us, and I have to be creative as to how to maximize the use of it. Then it is time to whip up a batch of this tasty dip, which can be used in so many ways, and has a very good shelf life.
Ingredients
1/4 cup blend of mayo and sour cream
8 oz Nancy's Organic Cream Chesse
2 - 3 green onions, chopped
2 Tablespons minced garlic
1/2 cup of cheese
(I have used a variety of flavors-including Cheddar, Parmesan, Jalapeno Jack etc)
1 Tablespoon (or more) of Raspberry Chipotle Sauce (Costco)
** can sub fresh jalapeno
1 can of drained artichoke hearts
10 oz of fresh spinach (packed)
Heat oven to 375 degrees
lightly oil a baking dish (9x11)
In a large food processor (I use my Ninja) mix the sour cream and next three ingredients. Blend well. Add in cheese and Raspberry Chipotle Sauce. Blend well. Add in the drained artichoke hearts and spinach. Mix to a smooth consistency.
Bake in pan for 25 - 30 minutes. Remove from oven. Cool and put into containers --- I use a quart size mason jar.
And as always -- and as Julia would say... Bon Appetit!!
Monday, February 15, 2016
Gluten Free Dutch Baby
As a child - I always loved going to Henry Thiele's in Portland with my parents and ordering a Dutch Baby pancake. Several weeks back, I had an urge for one, googled a few recipes and then put my own spin into the process. The result - yum and yum. Take note however, this is not an immediate hurry up and enjoy breakfast - so plan ahead - allowing at least an hour to get things dialed in properly.
GF Dutch Baby
Ingredients
• 2 tablespoons butter – OR - coconut oil
• 3 extra large eggs, at room temperature
• 1/2 cup, plus 2 tablespoons whole milk - OR- coconut milk
• 1/2 cup GF Bobs Red Mill Blend
• 1 teaspoon of vanilla
• pinch of sea salt
• lemon wedges and confectioners sugar for serving – OR –
• home-made cranberry pomegranate syrup and cinnamon sugar (my favorite)
Instructions
1. Preheat the oven to 375 degrees. Put the butter/oil in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
2. Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
3. Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
4. Serve immediately with lemon wedges and confectioners sugar or a topping of your choice
As always - Bon Appetit!
GF Dutch Baby
Ingredients
• 2 tablespoons butter – OR - coconut oil
• 3 extra large eggs, at room temperature
• 1/2 cup, plus 2 tablespoons whole milk - OR- coconut milk
• 1/2 cup GF Bobs Red Mill Blend
• 1 teaspoon of vanilla
• pinch of sea salt
• lemon wedges and confectioners sugar for serving – OR –
• home-made cranberry pomegranate syrup and cinnamon sugar (my favorite)
Instructions
1. Preheat the oven to 375 degrees. Put the butter/oil in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
2. Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
3. Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
4. Serve immediately with lemon wedges and confectioners sugar or a topping of your choice
As always - Bon Appetit!
Monday, February 8, 2016
Year of the Monkey ~ 2016
I love celebrating Chinese New Year, and it is a tradition for us. Several years back, I came across a recipe for Chinese Tea Eggs and decided to try my hand. Simple, colorful and a lively addition to our yearly menu and celebration. In Northern China, Chinese Tea Eggs symbolize gold nuggets for the Chinese New Year representing wealth, prosperity and fertility. This recipe posting is for an amazing person, woman and artist - Pamela Joy Trow-Johnson. May your 2016 be filled with an abundance of wealth and prosperity. Losar Tashi Delek.
Chinese Marbled Tea Eggs ~~
Ingredients:
8 white organic eggs
¼ cup black tea (I used an organic Black Mango Ceylon)
2 Tablespoons of Tamari
2 star anise
1 cinnamon stick (or 1 Tablespoon cinnamon chips)
5 cloves
4 – 5 cardamom pods (= ½ teaspoon)
1 tablespoon multi colored peppercorns
1 teaspoon fennel seeds
2 slices of fresh ginger
Directions:
Gently place the eggs in a medium pot and fill with cold water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 6 minutes.
Remove the eggs from the stove top, running cold water over them to cool. When acceptable to touch, using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
Return the eggs to the pot, refill with water add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 2 hours minimum.
Remove eggs – strain the liquid from the tea / spice blend. Crack eggs and store in a glass jar – I have about an inch of the liquid on the bottom.
Enjoy!!
Chinese Marbled Tea Eggs ~~
Ingredients:
8 white organic eggs
¼ cup black tea (I used an organic Black Mango Ceylon)
2 Tablespoons of Tamari
2 star anise
1 cinnamon stick (or 1 Tablespoon cinnamon chips)
5 cloves
4 – 5 cardamom pods (= ½ teaspoon)
1 tablespoon multi colored peppercorns
1 teaspoon fennel seeds
2 slices of fresh ginger
Directions:
Gently place the eggs in a medium pot and fill with cold water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 6 minutes.
Remove the eggs from the stove top, running cold water over them to cool. When acceptable to touch, using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
Return the eggs to the pot, refill with water add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 2 hours minimum.
Remove eggs – strain the liquid from the tea / spice blend. Crack eggs and store in a glass jar – I have about an inch of the liquid on the bottom.
Enjoy!!
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