Artichoke Parmigiano Dip

Ingredients:
1 (14oz) can artichoke hearts drained and chopped
3/4 cup reduced-fat mayo
1 cup grated Parmigiano-Reggiano cheese
2 Large cloves garlic finely chopped
2 Tbs fresh chopped basil

Directions:
Combine all ingredients and mix well. Spread the mixture in a 7x7 baking dish (or microwave safe dish) and microwave for 4-5 minutes stirring twice to heat evenly. Serve with pita chips, bagel chips, or crackers

Lentils and Rice with Curry

Ingredients:

4 cups water
1 vegetable bullion cube
3/4 cup lentils
3/4 cup brown rice
1 small red onion
2 Tbs curry powder

Directions
Finely chop the onion and bring the water to a boil. Dissolve the bullion cube and add the rest of the ingredients. Bring mixture to a slow boil and simmer covered for about 35 minutes or until the water is absorbed.

Bake Asparagus

I love asparagus and Amanda made the most amazing asparagus last Thursday. It was perfectly done so of course I had to steal the recipe!

Ingredients:
1 lb asparagus
1/4 cup virgin olive oil
1/2 cup Kalmata olives roughly chopped
1 Tbs lemon pepper (or more or less to taste)
Pinch of Kosher salt

Directions:
Heat the oven to 400 degrees. Lay the asparagus flat on baking sheet (I put foil over the sheet) and drizzle the olive oil over the asparagus.
Drizzle the olive oil over the spears and sprinkle the lemon pepper and salt. Next place the olives over and around the asparagus and bake for about 10-12 minutes (until tender).
That's it! How easy is that? The taste is really amazing so enjoy.

Warm Balsamic Potato Salad

On Thanksgiving I made this dish instead of the traditional mashed potatoes and I'm glad I did. This was amazing!

Ingredients:
2 lbs redskin potatoes (not peeled)
1/2 cup olive oil
1 small red onion chopped fine
2 Tbs chopped black olives
6 capers chopped
8 sun dried tomatoes drained and chopped
5 Tbs chopped parsley
1 Tbs balsamic vinegar
salt and pepper to taste

Directions:
1. Roast potatoes in oven for 30 minutes at 400 degrees. Be sure to oil them and lightly salt before putting in the oven. Turn the potatoes occasionally during cooking.
2. Mix the rest of the ingredients in a bowl and let sit at room temperature while potatoes cook
3. Remove potatoes from oven and lightly smash with a fork then cut in quarters. Toss the warm potatoes with the dressing and serve.

Simple, easy, and really freaking delicious

Toasted Pumpkin Seeds

I just came across a great recipe for toasted pumpkin seeds. We still have a huge bag of seeds in the fridge from when we carved pumpkins on Sunday so tonight I'm going to try something a bit different. Instead of just toasting them for 20 minutes with salt on a pan I'm going to lightly coat the pan with olive oil then toss the seeds with equal parts of salt and cinnamon. You are supposed to turn the seeds every 5 minutes for 20 minutes. The total amount of seasoning to be used is about 1 tsp salt mixed with 1/2 tsp cinnamon. Every time you turn the seeds sprinkle in more of the cinnamon and salt mixture to get some on all the seeds.

Updated Potato Pancakes

Growing up potato pancakes were just left over mashed potatoes that my dad then fried up in a pan and served with gravy (usually after holidays to get rid of the left overs). I never thought to actually make them as a meal on their own until I got this recipe. This goes great with the homemade applesauce I posted yesterday.

Ingredients:
4 medium potatoes
1 white or yellow onion
1 carrot
1 clove garlic
1/3 cup flour
1 egg
oil for frying
salt
pepper

Directions:
1 - Peel and shred potatoes, carrot and onion. Crush and add garlic.
2 - Stir in egg and flour, add salt and pepper til it looks right.
3 - Fry 1/4 cup scoops (flatten when you put the pile in the pan) in hot oil (a few tablespoons) on both sides til golden brown. Drain on paper towels or newspaper.
4 - Serve with applesauce and sour cream

Easy Applesauce

This is the best time of year to get fresh picked apples from the farmer's market. A good friend of mine gave me this great applesauce recipe that is easily customizable. It goes great with potato pancakes or as a side dish for your favorite fall recipes. When picking apples you want to pick the ones that soften well when cooking such as McIntosh, Cortland, or Empire. Stay away from the Red Delicious and the Fuji varieties (Granny Smith doesn't do too well either). This recipe shouldn't cost you much at all especially when apples are in season and it tastes great and is better for you than the store bought varieties (and cheaper too!)

Ingredients:
4 medium apples
1 tablespoon sugar
1 teaspoon ground cinnamon
water

Directions:
1 - peel and seed apples. Chop roughly.
2 - put apples in small saucepan and add just enough water to cover. Stir in sugar and cinnamon.
3 - cook uncovered and bring to a boil. Reduce heat, cover and simmer until apples break down and soften, stirring occasionally.
4 - Mash up some of the apples as they soften, depending on how lumpy you want your applesauce.

Lentil Salad

Here is one of my all time favorite side dish/ snack/ all around good food recipes. It is deceptively easy and tastes so freaking good.
Ingredients:
1 1/4 cups brown lentils, rinsed
1/4 cup red wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled and diced
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
salt and pepper
Directions:
1 - In a small saucepan, cover lentils with water by one inch. Bring to a boil. Reduce heat and simmer, partially uncovered, until lentils are tender but still holding their shape. (20 to 25 minutes) Drain well.
3 - In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley and onion. Season with salt and pepper. Toss well to coat with dressing.
4 - Cool to room temperature or serve chilled

Mexican Rice

I love this Mexican rice. It is simple to make and delicious. To save time I'll use my rice cooker and run errands while the rice is cooking up.

Ingredients:
1 1/2 cups uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce

Directions:
1. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
2. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
3. Cook over medium heat until heated through.


You can make this rice for under six bucks if you shop right. Pick up some tortillas and you have the fixings for a good leftover burrito. I also like to sprinkle a lot of Mexican Cheese blend on top of my rice so I have a sort of Mexican Salad.