Author: deborahbarnett

Cranberry White Chocolate Parfait

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FAT FREE! What? Yes, this delicious parfait is almost completely Fat Free and mostly Sugar Free. There’s a little natural sugar in the blueberries… but the anti-oxidants you get from this power fruit more than makes up for it. And there’s just a little sugar in the wafer crust at the bottom. All in all, this light & fluffy dessert is a perfect end to any hearty burger fest you may have this summer. And since it’s Fat Free – go ahead and add cheese to your burger!

Ingredients
(serves 4)

1 – 1 oz Sugar Free – Fat Free White Chocolate Jell-O Instant Pudding
1 – .3 oz Sugar Free Cranberry Jell-O
2 cups skim milk
1/2 cup fat free sour cream
1- 8 oz container Cool Whip Free (fat free, only 1 gram of sugar and 3 grams of carbs)
1/2 cup reduced-fat Nilla Wafers – crumbled (only 2 grams fat per 11 wafers. You’ll be using less than 2 wafers per parfait)
1/2 cup fresh blueberries

Preparations

Whisk together first 4 ingredients until smooth without lumps.
Fold in Cool Whip until thoroughly mixed. Don’t use a mixer or beater as you want to maintain the fluffiness of the parfait.

Put Nilla Wafers into a food processor and pulse until evenly broken up. Add just a few at a time so you don’t get complete powder. You want the consistency of course sea salt.

Fill bottom of glasses or dessert cups (I used champagne flutes here) with about a full tablespoon with Nilla Wafer crumbs (use a little more if you’re using wider dessert cups) .

Top with parfait mixture leaving 1/2 inch room at the top. If using a narrow glass like these champagne flutes, it helps to use a pastry bag to neatly fill the cylinder.

Refrigerate for at least an hour before serving. When ready to serve, top parfait with fresh blueberries. Don’t top with berries before refrigerating or they will sink to the bottom.

The Perfect Bite
As usual, I’m all about getting a little of everything on my fork or spoon. So dig to the bottom for some yummy Nilla crumbs, some fluffy cranberry white chocolate goodness and some fresh healthy blueberry. Enjoy!

The Perfect Pairing
As mentioned earlier, this light and fat free dessert is a perfect way to top off a heavy meal of burgers on a hot summer evening. Paired with a glass of Cabernet Sauvignon from Barefoot Cellars. It has dark fruit notes of currant, raspberry and blackberry, and a velvety vanilla finish that will be a lovely compliment to the cranberry and blueberry in the dessert. An affordable Gold Medal wine that is great to pass around those big outdoor summer parties.

Did You Know?
Most Fat Free products are still very high in calories, sugar and carbohydrates. Especially sweets that are marketed as Fat Free. Even products marked “low-fat” can still be high in calories, and even fat! They’re just “lower” than the full fat version. Read the Nutrition Facts Label to make sure you’re not purchasing something that is not as “reduced” as you think it is. Read more here.

Make My Own Cheese? What? Ricotta from Scratch

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It’s an amazing thing to make your own cheese. It makes me feel like I’m really making something… not just opening a package or a can… but making food. It’s a thing of wonder.

Also… I was surprised at how absolutely simple this is – and trust me… once you get this down… you will impress your friends.

The recipe below is a lower fat version of ricotta… which means it yields less volume than the full fat version. But it will make about 2.5-3 cups. Be sure to plan on using it right away. It will only last (in the fridge) for a few days because it isn’t packed full of preservatives like your store brand… and you will certainly taste the difference! It’s really hard for me to buy it off the shelf now. TIP: The fresher the milk the longer the shelf life of the cheese. Keep in air tight container.


Ingredients
1 Gal 2% milk
5 cups low-fat buttermilk
3/4 tsp of fine sea salt

Equipment Needed
Large soup pot
cheese cloth (4-5 layers)
candy thermometer

Preparations
Pour both milks into stock pot and turn to medium heat. Continue cooking until it reaches 170 degrees. Should be 15-20 minutes. gently stir every 5 minutes or so. Be careful not to stir too vigorously or curds will not form.

When the milks reach 170 degrees, curds will have formed at the top. Using a large slotted spoon, gently remove curds (aka milk solids) and place into a cheese cloth-covered strainer and bowl. Let cheese drain in bowl for about 5 minutes. Then, taking the 4 corners of the cloth and bringing them together, rubber band or tie them up… and hang from kitchen faucet. Let drain about 15 minutes. TIP: Don’t toss that whey (the leftover liquids after scooping out the curds)! It is packed with protein – great for smoothies and cooking oatmeal.  You can also cook starches with it (rice, polenta, potatoes). And try watering your tomato plants or other planted veggies and herbs – they will grow like crazy!)

Carefully open the cheese cloth and scrap the fresh ricotta into a mixing bowl. It will be more textured than you’re used to seeing, if you normally have store bought. It should have the consistency of cottage cheese. It will firm up more in the fridge.

Gently stir the sea salt in until throughly mixed. Taste and add more if necessary.

Voila! You have ricotta cheese! Congratulations…

The Perfect Bite
We tasted it straight out of the bowl… while it was still warm… and salty… and tangy… and sweet… and it was probably our favorite thing ever.

The Perfect Pairing
My friend Michele (who acted as Sous Chef on this week’s project) helped me think of all kinds of things to pair this fresh-goodness with. We mixed it with a little homemade salsa and scooped it on a chip. Yep… Delish! We spread the ricotta mousse we’d made for the Zucchini Flutes recipe on a cracker – heaven! We talked about putting it on crustinis and topping with pickled onions or peppers or a tapenade. Can’t wait to try that! Let us know what you come up with… and enjoy!

Did You Know?
Research shows whey protein from dairy foods helps muscle recovery after a bout of exercise. And an easy found source of whey protein can be found in ricotta cheese. More info here.
Ricotta, 1/2 cup (124g) (part skim milk)
Calories: 171
Protein: 14g
Carbohydrate: 6.4g
Total Fat: 10g

Zucchini Flutes Piped with Basil-Ricotta Mousse

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This delicious side dish has morphed over the last few times I’ve made it… trial and error play a big part in creating dishes…. at least, when I’m creating dishes. But I believe this one has finally become what just might be something close to perfection. Well close… anyway.

One of the beautiful things about zucchini is the range of sizes they come in… the ones I chose for this recipe were roughly 4-5 inches in length… with the intention of using them as a compliment to an entrée. But, as you will see *later in the recipe… with a few modifications, they can be used as a main dish. Just go to your local Farmer’s Market and grab a few of the big daddies… they can grow to be a full foot long and 2-3 inches in diameter.

Ingredients
(this recipe serves 4 as a **side dish)
2 medium Zucchini
1/4 cup fresh basil leaves – torn
2 tablespoons minced garlic
1 1/2 cup ricotta (use my ricotta recipe for the freshest taste!)
4 tablespoons of shredded Parmesan cheese (divided)
1 tablespoon extra virgin olive oil

Preparations
Preheat oven to 375 degrees.
Zucchini:
Cut stem tips of zucchinis off and discard. Slice lengthwise into two pieces. Take a teaspoon and hollow out each half… scraping away seeds and core until smooth. Be sure to leave about 1/4 inch of flesh or the flute will be too weak. Set on baking tray.

Mousse:
Put the ricotta, basil, garlic, and half of the shredded Parmesan cheese into a food processor and blend until creamy. If too thick… add just a dab of olive oil. But not too much as you need the mousse to stand firm in the zucchini flutes. Once you reach the desired consistency – scoop the mousse out of processor into a zip lock baggie or pastry bag. If using a baggie, snip off about 1/4″ of the corner and squeeze baggie to pipe out mousse into the hollowed section of the zucchini. Stop short of the end by about 1/2″, as the ricotta will expand when baking. Sprinkle remaining Parmesan cheese along the top of flutes.

Ready To Cook?
Put tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees. Remove when zucchini is tender to a fork and the cheese has browned slightly. Once flutes are removed from the oven, sprinkle a few ricotta crumbles across the top and lightly drizzle with extra virgin olive oil. Serve immediately.

*If you would like to make a large Zucchini Flute your main dish… just add crumbles of cooked sweet Italian Turkey Sausage (for a healthier option than pork) into your mousse puree. Or keep it vegetarian and add your leftover zucchini scrapings to the puree.

**Zucchini Flutes are shown here with an entrée of Bucatoni noodles, marinara and sweet Italian turkey sausage.


The Perfect Bite
These flutes are so tasty on their own, just slice off a bite and enjoy. Be sure to have some extra fresh basil leaves to tear and add to your dish. If serving with pasta and sausage as I did hear… mix it up and stack your fork with it all!

The Perfect Pairing
One of my new favorite (and inexpensive) reds is the Cycles Gladiator Syrah. It’s earthy and bold and has just the kind of aromas that bring out the best in Italian foods.

Did You Know?
One cup of zucchini has about 35 calories and it contains about 340 milligrams of potassium. Zucchini is a good source of fiber with 4 grams per cup. Be sure to include the peel to get all the fiber.

Warm Red Potato Salad with Horseradish-Dijon Dressing

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One of my favorite summer side dishes… is this Warm Red Potato Salad. Usually, potato salad calls for the standard mayo & mustard mix. But while playing with an idea for a spread for a German burger idea I’m also working on… I thought this might be quite tasty mixed into a red potato salad, as well. And… I was right!

Ingredients
(serves 10 people)
Salad:
3-4 lbs Red Potatoes
5 hard-boiled eggs
1 bunch green onions
5-6 stalks of celery
Salt & Pepper to taste
Sauce:
2 tablespoons Horseradish
3 tablespoons Dijon mustard
1/4 cup Mayonnaise
1/4 cup sour cream
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pinch powdered Cayenne pepper

Preparation
Wash & dice potatoes into small 1/2 inch pieces. Do not peel. Red potato skins are not as grainy as russet and you’re adding about 2 grams of fiber per serving if you leave the skins on. Plus, they add color and texture to your dish.
Dice potatoes into 1/4″-1/2″ pieces. Boil until tender and drain. Roughly 15-20 minutes on medium heat.
Wash green onions, chop off ends and discard. Slice remaining stalks finely.
Wash and trim celery stalks. Save leafy pieces for garnishing later. Slice each stalk length-wise into 3-4 strips, then dice.
Chop boiled eggs (including yolks) into 1/2 inch pieces.
While potatoes and eggs are still warm, add all above ingredients to a large mixing bowl.

To make sauce get a small mixing bowl and add the mayo, horseradish, sour cream, mustard, salt & pepper. Mix well until completely blended.

Pour about half the sauce over your bowl of potato mixture and stir until well covered. Continue to add sauce until completely covered. If you have any remaining sauce, be sure to save it! You’ll be amazed at all the things it can be used for…

Final step: Use leafy pieces from celery to garnish edge of bowl or plate. The leftover ends from scallions work well, too. Enjoy!

The Perfect Bite
Of course, you know what I’m going to say… stack your fork with a bite of potato, egg, and a little onion. And there you have it… the Perfect Bite.

The Perfect Pairing
Since this is a side dish… I want to suggest a perfect main dish pairing, as well as a beverage pairing. The subtle tangy-ness of this salad beautifully compliments a hearty meat course like polska kilbasa or bratwurst on the grill. You can even the sausages to the salad and turn it into a main course. Just butterfly the links and throw them on the grill.

The perfect beverage to go with this salad is a wheaty summer brew like Yazoo’s Hefeweizen. Yazoo is a local Nashville Brewery with some of my favorite beers (and one of my favorite photography sites). If you’re in the Nashville area, be sure to stop by for a tasting and pick up a half-gallon “growler” of your favorite ale!

Did You Know?
Horseradish contains significant amounts of glucosinolates, compounds that have been shown to increase the liver’s ability to detoxify carcinogens and may suppress the growth of cancerous tumors. Horseradish is also said to aid digestion and it also contains compounds known to fight against pathogens in food, such as listeria, E. coli and Staphylococcus aureus.

 

Red & Orange Roughy

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This is one of my favorite dinners, and probably one the most healthy entrees I’ve created so far.

Orange Roughy are a deliciously light and ‘non-fishy’ deep sea fish that’s a little pricier than the more common Tilapia… but worth every penny.

Ingredients (per filet)
Orange Roughy filets
Fresh Rosemary, 2-3 sprigs
Sweet roasted red bell peppers from jar, 2-3 strips
Butter, 1 tsp
White wine, 1/4 cup (*see pairing below)
Course salt, pinch
Black & red pepper, pinch
Panko bread crumbs, pinch
Asparagus, 5-7 spears
Olive oil, 1/2 tsp

Preparation

Fish

  • Preheat over to 375 degrees.
  • Tear off a large enough piece of tinfoil to form a boat-like baking dish (see photo), crimping edges up enough to hold liquid.
  • Place filet in boat (be sure it’s thawed if you’re using frozen Roughy).
  • Wedge a couple of rosemary sprigs under and around the filet.
  • Pour wine evenly over fish. It shouldn’t cover the fish completely… only about 1/4 to 1/2 way.
  • Take the tsp of butter and divide into tiny pats and place evenly throughout fish.
  • Pull 2-3 strips of the sweet roasted peppers out of the jar and lay atop the filet.
  • Sprinkle pinches of salt & peppers across fish
  • Sprinkle Panko crumbs across fish. Make sure this is the last step so they don’t get soggy.

Asparagus

  • On a non-stick baking tray, lightly drizzle olive oil over asparagus spears. Roll spears to completely cover with the small amount of olive oil
  • Sprinkle with course salt

Ready To Cook?
Put tinfoil fish boat(s) on a baking tray or right on to the middle rack. Bake at 375 degrees for 20-25 minutes. The narrow end of the filet will start to brown and curl up when fish is done. Move your second rack to the very top rung. Place baking tray of asparagus spears there and bake simultaneously with the Orange Roughy. Asparagus will be done in 15-20 minutes. If you do not have a 2nd rack you can use the broiler. But only cook spears for 5 minutes under the 500 degree broiler.

When both fish and asparagus are done, place asparagus in center of plate, then place filet on top of the asparagus. Drizzle leftover juices from the tinfoil boat across both.

The Perfect Bite
Stack your fork with an inch of rich, green asparagus spear, a flaky bite of buttery roughy and be sure to include a little of the sweet roasted red pepper. Enjoy!

The Perfect Pairing
Now, I’m not against pairing red wine with fish. But… I also wear white shoes after Labor Day. So, perhaps you shouldn’t trust me. Regardless, if you have a red-wine-only policy… please, feel free. Just find a gentle red with light tannins like Washington’s Red Diamond Cabernet. However, even though I prefer reds over whites on any given day, with this particular dish… I wanted to find something crisp and fresh that wouldn’t over-power the entree’s delicate flavors… yet wouldn’t be wimpy standing all on its own. Meet<!–DOMAINE LAPORTE –> Henri Bourgeois’s Pouilly Fume La Porte de L’Abbaye 2007. The light, yet smoky French Pouilly Fume perfectly compliments the earthiness of the roasted red peppers and rosemary, all the while balancing the buttery-ness of the roughy. *I would recommend using this same wine for the 1/4 cup in the ingredients above).

Did You Know?
Fish and seafood is one of the “power foods” that have a multitude of health benefits that include inproving physical, emotional and mental health levels. And Did You Know that Rosemary, beyond being a flavouring-enhancer for certain foods and its use in cosmetics, has been used as an extract with a long history of medicinal uses too. It has been used to treat a wide range of ailments, including stomach upsets, digestive disorders and headaches.

Roasted Red Bell Pepper Salsa

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Just the hint of a warm Spring day in my home here in Nashville brings people out of their Winter hiding and into the brilliant sunshine. On a beautiful day such as today, you’ll spot people gathering on front porches or in backyards, passing around a plateful of some beloved family recipe or sharing a favorite beverage. I may have romanticized this a bit, but Spring and Summer will do that to a girl.

One of my favorite summer-time treats is a healthy bowl of my homemade salsa… not just because it’s chock full of fresh ingredients like cilantro, summer tomatoes, spicy jalapeño peppers and sweet Vidalia onions. But because it’s a social dish. I served this just last night at a grill-out and it became the ‘watering hole’… where everyone gathered to scoop chip-fulls of chunky goodness as they caught up on each others lives. This particular recipe has a couple of unusual ingredients for salsa… a touch of Indian curry for heat and roasted red bell peppers for sweet. If you keep some of these ingredients on-hand… it’s a quick and easy way to bring people together and keep them coming back.

Ingredients
1 large can of Red Gold Whole Peeled Tomatoes (*or 10-12 fresh Roma tomatoes quartered and roasted – follow directions for fresh bell peppers below)
1 large sweet Vidalia onion – quartered
*1 jar sweet roasted red bell peppers (include about 1/2 the juice from the jar)

4 cloves of garlic
1/2 cup of cilantro leaves (remove stems)
2-3 jalapeño peppers – remove seeds and quarter
1 tablespoon Patak’s Hot Curry Paste (hopefully still in your fridge from making my curry hummus recipe!)
Salt & pepper to taste
Garden of Eatin’ Blue Corn Chips (or any bag of your favorite corn chips)

* feel free to roast your own bell peppers. Just cut in half, remove seeds and stem, drizzle with olive oil, sprinkle with sea salt and roast on top oven rack at 400 degrees for 20 minutes. You’ll know they’re done when your whole house smells AMAZING! TIP: to easily remove skins, immediately place piping hot peppers in a bowl and cover with saran wrap. Let steam (and cool) for 10 minutes and the skins will just peel right off!

Preparation
In a food processor or blender, add whole peeled tomatoes (discard juice from can), and all remaining ingredients. Pulse the food processor or blender but don’t let it run or you’ll puree the salsa and you’ll lose the chunkiness. Taste the salsa (always taste your food before serving!) and add additional salt, pepper or curry paste if needed.

The Perfect Bite
I use the Garden of Eatin Blue Corn chips, but any chip with good scooping power will work. For added yummy-ness, dice a semi-ripe avocado and sprinkle across top of salsa. Scoop up a bite and enjoy. This salsa is also great as a topping on your burger or on grilled fish and chicken.

The Perfect Pairing
Now, normally you’d never catch me recommending a boxed wine… but I’ve recently discovered Bota Box wines… and their Pinto Grigio is quite tasty. Since you’ll probably be entertaining with all this salsa… you’ll need a Bota Box (contains 4 bottles and runs $16-$20 depending on where you purchase) to satisfy the masses. Refrigerate white boxed wine over night to achieve a good tasting temperature.

Did You Know?
Jarred salsas are very high in sodium. Manufacturers have to guarantee a shelf life and use tons of preservatives. Making your own salsa lets you control the salt. I’m a big fan using plenty of flavorful spices so very little salt is necessary. And if you make it tasty enough – it will be gobbled up and it won’t need a shelf life! For even less sodium, make this recipe using fresh tomatoes cut into 1/4 inch squares. A Handy Tip: If you use rubber gloves to cut and de-seed jalapeños you’ll avoid the Diablo Rojo fiasco. The seeds are the hottest part of the chile and if you can handle, add quite a bit of heat to your salsa. Enjoy!

The Blu Ox Martini

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This is the time of year when a cold beverage on the front porch just hits the spot. One of my favorite Spring & Summer drinks is one I came up with (or tweaked to make my own) last year. Very simple. Very good.

History of the Blue Ox Martini Name

So you’re probably wondering why I would call a redd-ish-amber-ish gradient-ish beverage a “Blu Ox Martini”.

The history goes waaayyy back… to about 5 minutes ago… when my friend Bizzle and I sat on my porch drinking them, and trying to figure out what to call them. And of course, the more we sipped, the more entertaining the titles became… but we finally settled on The Blu Ox Martini.

The Blu is for the Blueberry (and I spelled it without the “e” because, well… I’m cool like that). And the Ox comes from the antioxidants that are in this tasty beverage – thanks to the pomegranate juice and those fresh blueberries. The Ox also derives from the oxymoron of my thinking an alcoholic beverage can be an anti-oxidant. Thanks to Bizzle for pointing out that little fact. Nothing like a good friend to let you know when you’re being ridiculous.

Ingredients
2 shots New Amsterdam Gin (or your favorite gin – most people use vodka to make martinis, but I prefer gin as it doesn’t over power the other flavors)
1 shot Triple Sec
1 – 1.5 cup pomegranate juice, depending on size of shaker (I use Trader Joe’s organic – still trying to make this drink healthy)
Fresh Blueberries

Preparation
Frost glasses in freezer while getting your drink ready. Pour shots and juice over ice in a martini shaker and shake gently. Stack blueberries onto swizzle sticks and set in glass. Pour shaken martini into frosted glasses and enjoy.

Makes 2 martinis.

The Perfect Bite
a gin-soaked blueberry off the cocktail stick, of course…

The Perfect Pairing
A good friend on the porch. Cheers!

Did You Know?
That blueberries and pomegranates are filled with rich antioxidants, anti-aging properties and essential vitamins.

Drink responsively.

The Backyard Salad

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I love a big salad. A leafy bowl of green goodness, garnished with bright fresh veggies, crunchy nuts, earthy avocado chunks, tangy crumbled cheese and of course , topped with my favorite part of the salad: Good Seasons All Natural Italian Dressing.

This recipe is quite simple and you may be thinking, “Deb, why do I need a recipe for salad? I mean, come on… it’s just salad!” But this particular “recipe” is packed full of proteins (which aren’t normally found in your average side salad) and is hearty enough to be a complete meal in itself. Even for the burliest hungry-man (he may protest initially, but he’ll find himself perfectly satisfied by the time he reaches the bottom of the bowl), and it’s tasty enough for even the pickiest of kids. Also, it’s a great source of filling protein for your die-hard vegetarians. I made this for my friend Cara and I last night. She’s a self-proclaimed “Veg-Head” who was completely full after one plate.

History of the Backyard Salad Name
Kids love this salad and you’ll finally get them to eat spinach without a fuss! When my niece Katelyn was 8 years old (she’s now 11), she took one look at the salad and said, “Aunt Debbie, did you just pick these leaves off the tree in the backyard?” I simply smiled and said, “Maybe…”. She laughed and said, “Cool!” And dug right in. She calls it my Backyard Salad.

So take the challenge and tell me if you finally got your kids to eat spinach. And tell me if you’re still left hungry after polishing off a big bowl of Backyard Salad!


Ingredients
(serves 3-4)
1 large bag of baby spinach leaves (much better for you than iceberg or lighter leaf lettuces & doesn’t turn brown when air hits it)
1 large avocado
2-3 med tomatoes-on-the-vine
1 large cucumber
1 cup of croûtons (make your own by tossing cubed day old bread in olive oil, garlic and salt and bake for 8 minutes at 350 or until golden brown).
1/2 cup of roasted sliced almonds (I use Almond Accents Original when I don’t have time to roast my own)
1/4 cup of Vegan Feta


Preparation:

-Wash bagged spinach leaves and put in large bowl.
-Peel and cut cucumber lengthwise in half, then cut into 1/4″ slices.
-Cut tomatoes into 1/4 inch slices and then into quarters.
-Cut avocado in half, remove pit, then slice halves into 4 sections lengthwise. The skin will peel off much easier this way. Then cut your 8 slices into 1″ chunks. A too ripe avocado will turn into mush. Look for fruit that is semi-firm to the touch.
-Add cut veggies and remainder of ingredients to the salad and toss.
-Add 4-5 tablespoons of salad dressing and toss again. It covers a lot but add more if desired. Be careful to not add too much before tossing, or salad can end up soggy.
-Serve in large individual bowls and enjoy!

(If you reserve a handful of spinach leaves and croûtons, you can add them to your leftovers (if you have any) the next day, re-toss and it will revive your somewhat soggy salad. You probably don’t need to add any more dressing of tossed well.)

The Perfect Bite
I like to stack on my fork a piece of  avocado and tomato with a big spinach leaf… then swirl it around to pick up bits of the crumbled feta and almonds.

The Perfect Pairing
I’m not a fan of fresh fruit in my salad, though some people like to add pears, strawberries or mandarin oranges. Instead, I prefer to pair The Backyard Salad with a crisp, fruity fermented beverage. Monterey’s Bogle Chardonnay adds the perfect touch of green apple and ripe pear. All the fruit I need with this meal!


Did You Know?
A new little handy item I’ve recently discovered is the Hefty Fresh Extend zip-lock baggies. These one gallon gems literally extend the life of fruits and vegetables in the fridge. I like to stock up at the Farmer’s Market… but my fresh goods usually get tossed from rotting before I can consume them all (especially with my travel schedule). The Hefty Fresh Extend baggies have saved me from throwing away food and money.

Curry Hummus & Naan Bread

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Hummus is a popular condiment in the Middle East and in the Far East… and is usually eaten with a some form of flat bread.

But this is not your ordinary hummus… and to quote my friends Mahesh & Parvathi from India… “Deb, you need to get a patent for this!”

I love the flavors of India… rich in spices like curry, cardamom, cumin (Jeera), paprika, coriander and turmeric. So, I wanted to create a hummus that was rich in Indian flavors… rich enough to be eaten just with naan bread on its own… combining spices that provide heat and sweet simultaneously.

Below are the recipes for both my Curry Hummus and homemade Naan. If you’re crunched for time, Trader Joe’s carries Naan bread in both the fresh bread section as well as the frozen food section. Both are quite tasty. But, seriously…. there is nothing like the taste of homemade Naan, fresh out of the oven. Plus, I love watching each bread round puff into a little naan pillow just before settling into its flat bread state. Pure entertainment to a foodie such as I…

Hummus Ingredients

2 12 oz cans chickpeas – drained
3 garlic cloves crushed
2 tbs Tahini (pictured below)
1 tsp ground cumin
1 sweet onion – chopped
3 tsp yellow curry powder or 1 tsp of yellow curry paste (I find this at the International Market – Nashville has a great one in the downtown Farmer’s Market)
1 tsp paprika
4-5 tbs olive oil – divided
1 tablespoon Patak’s Hot Curry Paste (pictured – use mild if you are not a fan of spicy food).
salt & pepper to taste

Preparation
Bring a saucepan of water to boil – add chickpeas and reduce to simmer for 20 minutes. Meanwhile, sauté onion and garlic in 1-2 tbs of olive oil until softened. Add cumin, curry powder and hot curry paste, and another 2 tbs of olive oil. Continue to sauté until onions are translucent. Mixture will be yellowish-brown. Blend softened chickpeas and Tahini in food processor, adding onion & garlic mixture until thoroughly blended. Add additional olive oil until desired consistency. Give it a taste and add salt & pepper if necessary.

When mixture is creamy (but not runny, more like the consistency of mashed potatoes)) transfer to serving dish – drizzle with olive oil and sprinkle with paprika.

Naan Ingredients
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain non-dairy yogurt

Preperations
Mix together flour, baking powder and salt. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.

Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.

Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.

Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. Heat your oven to 500 degrees. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes. It will puff up in places or all over, and there will be some brown spots on each side as you flip it. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted vegan butter or olive oil.


Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

The Perfect Bite
Scoop warm Naan bread into the hummus and enjoy! The hummus is also quite tasty on chicken or with raw or roasted veggies. Also, try it as a spread on a burger or sandwich instead of mayo.

The Perfect Pairing
To keep with the Indian theme… try an IPA (Indian Pale Ale). Or try a white blend by Hayman & Hill Interchange. Hailed as a perfect blend to accompany Indian food… thanks to its creamy and fruity aromas that offset the rich spicy flavors of the curry hummus. Enjoy!

Did You Know?
Curry has a multitude of health benefits including aiding in the prevention of Alzheimers Disease.

Spicy Mac & Cheese

/ deborahbarnett / 5 Comments


This is not your Mama’s macaroni & cheese… but it is a definite crowd pleaser!

I love comfort food… I mean, who doesn’t? It evokes warm memories of home and family and a simpler time… which is why we crave it on rainy, cold days and when life throws us a curve ball.

I love to eat this on its own as a meal, but it’s also great paired with my Drunken Country Ribs… I’ll post that recipe at a later date.

Ingredients
1 pkg Creamette jumbo elbow macaroni
1 cup shredded sharp cheddar
1 cup shredded Mexican blend
1/2 cup  shredded Swiss or Jarlsburg cheese
4 tablespoons all-purpose flour
4 cup whole milk
5 tablespoons butter
2 tsps of salt
1 tsp pepper
Cholula Original hot sauce (or whatever your favorite is – this is one of mine)
salt & pepper to taste
1 sm can Ortega Diced Green Chilies (if you like it really spicy you can use their diced jalapeños instead)
1 sm sweet onion – diced
1/2 cup Panko (Japanese bread crumbs – they’re made from bread after the crust is removed, which gives them a light airy texture. If you can’t find Panko, Corn Bread Crumbs are great)

Preparation

Sauté diced onion in 2 tablespoons butter until translucent. Don’t overcook, they’ll be cooking longer in the oven.

Boil macaroni until tender, drain and put into shallow baking dish (glass or ceramic cake pan works best). While noodles are boiling you can make your bechamel sauce.  In a medium saucepan, heat butter over medium-low heat until melted.  Add the flour and stir until smooth.  Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Once removed from heat, slowly add the grated cheeses and continue stirring. NOTE: If you add the cheese while still on the heat it will curdle up and that when you get a grainy gritty texture. You want a smooth, cheesy bechamel! Once all cheese is incorporated, season with salt and pepper.

Fold in bechamel sauce and green chilies and stir until all noodles are covered and ingredients are thoroughly mixed.
Add more salt and pepper if needed and Cholula Hot Sauce to *taste.
*I always take a taste a spoonful before baking to make sure it’s spicy enough or to see if it needs more salt or pepper.

Ready To Cook?
*Sprinkle Panko across the top until evenly, but not completely covered. Bake at 375º for 20 minutes or until cheese is slightly brown & crunchy around edges (you know this is the best part!)

*For a more golden crunchy topping… sprinkle a few drops of olive oil in a bowl and toss panko crumbs until evenly (but lightly) coated. Then sprinkle on mac & cheese.

The Perfect Bite
Who are we kidding? Every bite of this is a perfect bite!

The Perfect Pairing
With its zesty Mexican flavors the perfect beverage for this dish is an ice cold bottle of Negra Modelo.

Did You Know? You can reduce the amount of tears you shed while cutting onions if you use a really sharp knife and a cold onion. A dull knife used on an over-ripe room temp onion will make you cry a river of tears. I always use sweet onions because they’re less tear-inducing than yellow or white onions. Also, for a little more complicated but cry-proof solution… check out this video.