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Cooking, Recipe and Food Blog

Tapenade

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Tapenade is a delicious dip which is also used to liven up other dishes. For this recipe we used basil, but others use parsley. Some people also season it with salt and ground pepper, which for me is not necessary because the anchovies add some saltiness to it.

 

Makes 1-1/2 Cups

Ingredients:

1/2 pound pitted mixed olives

2 anchovy fillets, rinsed

3 cloves garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

 

Rinse the olives in cool water and place them in a food processor. Add the anchovy fillets, minced garlic, capers, basil leaves, lemon juice and olive oil. Process it for thirty seconds and then scrape the sides of the food processor bowl. Continue to process for another minute or two until the mixture forms a consistent paste mixture. Transfer it to a bowl and serve or store it in a sealed jar or container and refrigerate.

 

*Based on Alton Brown’s recipe from the Food Network

 

Image from: giffconstable

Dried Shrimp Sambal

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Dried shrimp sambal is a mix of salty, sweet and spicy. It goes well with rice, porridge or as a sandwich filling. It can be stored too. All you have to do is bottle it up andrefrigerate.

 

Ingredients:

1 1/2 cups dried shrimps

2 tablespoons oil

1 teaspoon sugar

2 tablespoons lime juice

For the spice paste:

4 candlenuts

8 large dried red chili, seeded

1 teaspoon shrimp paste

1/4 cup shallots

2 tablespoons water

 

Soak the shrimps in warm water for 30 minutes. Strain and remove any hard parts. Place it in a blender or food processor and blend it for 30 seconds or until it becomes smooth. You may also grind it in a food processor if desired.

Next, combine the candlenuts, dried chili, shrimp paste shallots and water in a food processor or blender. Process it for 30 seconds or until it forms a paste.

Heat the oil in a skillet over medium heat. Sauté the spice paste for a minute or two or until it becomes fragrant. Add the sugar and lime juice.

Heat oil in a wok and sauté the spice paste until fragrant then add sugar and lime juice. Cook for 2 minutes.

Place the dried shrimps in the skillet and mix well. Reduce the heat to low and allow it to cook for 6-8 minutes or until the shrimps dry up. Stir constantly. Remove from heat and let it cool completely. Serve with plain rice.

 

Photo Courtesy Of:   stu_spivack

Herbed Popcorn

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Herbed popcorn is a yummy twist to the classic popcorn recipe. It almost tastes like chips! The combination of Parmesan, garlic salt and basil give off an aromatic saltiness to it. The walnuts on the other hand contribute more crunch and an added taste plus texture too.

 

Ingredients:

5 tablespoons canola oil

1/2 cup un-popped popcorn kernels

2 tablespoons melted butter

1/2 teaspoon garlic salt

1/2 teaspoon dried basil

1/2 cup walnuts, roughly chopped

1/2 cup grated Parmesan cheese

 

Heat the oil in a large pot or Dutch oven over medium heat. Add the popcorn and cover the pot. Once the corn kernels start popping, gently shake the pot over the burner. Keep the lid slightly open to release the steam. When the popping sounds slow down and the intervals last for a few seconds, remove the pot from the heat. Shake the pot while covered for a minute to make sure all the kernels pop. Transfer the popcorn to a large bowl and drizzle it with melted butter.

In a medium sized b bowl, combine the chopped walnuts, garlic salt, Parmesan and dried basil. Mix well. Add the herb and walnut mixture to the popcorn and gently toss until well combined. Serve warm. Add more garlic salt if desired.

 

Photo Courtesy Of:  cyclonebill

Spicy Beef with Onions

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Spicy beef with onions is a delicious main course that can serve as tapas too especially if you are fond of spicy food. You can stir-fry the beef until crisp or keep the strips tender. I also prefer making twice as much spice paste. It serves as a delicious sauce for the rice. Enjoy this dish with stir-fried sweet and sour vegetables for a yummier fare.

 

Ingredients:

600g beef cubes

10 dried chili, cut and seeded

4 red finger length chili, seeded and sliced

6 shallots, peeled

3 cloves garlic, peeled

1/2 cup oil

2 onions, cut into rings

2cm piece fresh ginger, peeled and shredded

2 teaspoons sugar

1 teaspoon salt

1 tablespoon lime juice

 

Cook the beef in a pot of water over high heat. Bring it to a boil and skim off any foam that rises. Reduce the heat to low and simmer for 1-2 hours until the beef is soft. You may use a pressure cooker to reduce cooking time to 30 minutes.

Soak the dried chili in warm water for 15 minutes until soft. Drain and then grind it along with the fresh chili, shallots and garlic to form a paste. You may use a food processor or mortar and pestle. Add a little oil if needed.

Once the beef is cooked, drain and reserve the liquid for other dishes. Let the beef cool a little and then slice it into strips.

Place 4 tablespoons of oil in a wok or skillet over high heat. Stir-fry the beef in batches for 5-8 minutes until brown. Transfer the beef to a plate lined with paper towels to drain the excess oil.

After frying the beef, stir-fry the onions for 2 minutes until translucent. Place the cooked onions with the fried beef to drain the excess oil. Next, fry the ginger for 2-3 minutes until golden brown. Place the ginger on the plate with beef and onions.

Heat the remaining oil in the wok or skillet. Stir-fry the ground paste around 5-6 minutes until the oil separates from the paste. Return the beef, onions and ginger to the wok or skillet. Set the heat on medium and season the beef with salt, sugar and lime juice. Stir-fry for 2-3 minutes until the beef is coated in spice paste. Serve warm with rice.

 

Photo Courtesy Of:  stu_spivack

 

Cheesy Pretzels

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Cheese pretzels are a big hit with kids. They make good snacks for school or during playtime. You may also prepare it ahead of time and store it in the freezer. Sprinkle it with cheese before reheating to make it cheesier.

 

Ingredients:

200g plain flour

25g cheddar cheese, grated

25g butter, diced

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

100ml milk

1 egg beaten

Toppings:

Coarse sea salt

Sesame seeds

Extra grated cheese

 

Pre-heat the oven to 200C.

Combine the sifted flour, baking powder, butter, sugar and salt in a mixing bowl. Mix it together with your hands or using an electric mixer set to medium. Gradually add the dough and continue mixing it until you form a ball of dough.

Flour a flat surface and roll the dough 3-5 times. Knead it by pressing and folding for 2-3 minutes or up to 10 times.

With a rolling pin, roll out the dough until it measures 10 x 7 inches. Cut the dough into strips about half an inch thick. Pinch the edges and twist the dough to form a pretzel. Do this for the remaining strips of dough. Place the pretzels on a greased baking sheet. Brush it with beaten egg and sprinkle with salt, sesame seeds and grated cheese. Bake it in the oven for 10-12 minutes or until golden brown.

 

Photo Courtesy Of:   Kelly Sue

 

Punch Up That Pasta with Bagna Cauda

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I was on my usual daily afternoon online girl chat routine with a gal pal, when we started talking about food. This was our little distraction from work. Come on, switching through multiple tabs and windows is hard work. This is multitasking at its finest. Oh what a drag the daily grind at work would be without Facebook and chat messengers. Two chics who are trying their darnest to go on a diet but end up talking about parties, boys and food are just about waiting on an epic fail stamp for end goals as well as productivity. Haha!

The conversation progressed from the juiciest of gossips first of course, and then the exchange of notes on hot guys … and then the lamentations of singlehood and the lack of eligibles, prospects and sidetrips. And when all has been said , food seems to be the end all of all conversations between us.

This time around, we tossed about on our frugal and almost austere food favourites. When the pantry is fresh out of groceries and you’re cash is tighter than that pair of old jeans you’ve been hoping to wear again from 5 years ago, all it takes is a few essentials and some creativity to whip up something to eat.

Spam. Yup, a long time gourmet meat favourite! I like it any day with some chopped tomatoes and onions and garlic fried rice! Eggs, a cheese omelette always does the trick. Then again, when you’re left with nothing else but a bottle of anchovies soaked in oil …. and some leftover dried pasta, it’s time to break out that can of courage and try this ultimate salty yet heavenly indulgence you can easily conjure for dinner.

It’s not a very encouraging food thought for some of you out there, but if you’re digging anchovies … you’re sure to get hooked on this dish.

PASTA BAGNA CAUDA

Ingredients:

• ½ cup olive oil
• ¼ pound butter
• 3 to 5 garlic cloves, chopped fine or mashed
• 6 flat anchovy fillets, chopped of mashed
• 1 pound pasta, cooked al dente
• 1 egg
• Grated cheese (Parmesan or Romano)
• pepper, freshly ground

Instructions:

Heat the oil and the butter together in a small pan on very low
heat. In another pan cook the garlic in a bit of the oil until the
garlic is soft. Add the anchovy fillets and cook until the fish dissolves
into a paste, about 5 minutes. Add to the pan of olive oil
and melted butter. Stir briskly.
Toss the cooked pasta the the sauce. Add 1 whipped egg
and cheese and pepper to taste.

Photo Credit: Elise Bauer

Photo Credit: toastable.com

Photo Credit: bacon and butter

Happy Tapas Hour

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Before you head out to that nearby sports pub after work for a little bevy with your mates, why don’t you scout around for a nice little Spanish tavern and check out a different Happy Hour atmosphere.   Of course, sports bars are always fun and lively with the overflow of male testosterones. There’s that high end lounge that sometimes can just be a little too nice  on a dreary Wednesday, and of course that popular strip of dives that can be usually too dark, too smoky and too packed.  I’ve always liked those Irish style pubs where you can actually hear each other talk, see what’s on your plate but intimate enough for a loner to drown his sorrows in a pint of beer and some buffalo wings.

Spanish taverns kind of like have the same ambience, except for the one thing that sets them apart from most bars. The absolute life changing array of the tapas buffet!  I guess my Spanish roots have something to do with my love for tapas. In fact, being under the Spanish regime for more than 300 years in my country’s history, drinking is serious business in our culture.  We never drink with just nuts and chips.  Alcohol is always served with fatty, crispy, spicy, salty, and crunchy appetizers and entrees.

The Spanish tapas buffet has a lot of stories to tell about its beginnings and history has brought it to our contemporary lives as the Happy Hour.  A tapas buffet would usually boast of nothing less than 12 different dishes bathed in either olive oil or tomato sauce and swimming in the company of garlic, chillies, paprika, saffron, aaah and yes, olives and a variety of bread!  One would just drool over quietly at the sight of plump shrimps, chorizos, sardines, meatballs and  … gee, I better just let you google that and leave it up to your imagination because I’m about to short my keyboard with these tasty visions.

There is nothing more relaxing after a long dragging day than being in the company of good friends, delicious food and great wine. So if you’re entertaining at home this weekend, maybe you’d like to try and make these 2 tapas dishes from the Food Network and Spain-recipes.com. These are great for starters with a bottle of wine or a carafe of Sangria.

Shrimp con Chorizo

Ingredients:

  • 1 tablespoon, plus 1/4 cup Spanish olive oil
  • 1 pound chorizo, sliced on the diagonal into 1/4-inch slices
  • 1 1/2 cups thinly sliced onion
  • 1 tablespoon minced garlic
  • 1/2 cup dry sherry
  • 1 tablespoon Spanish paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds peeled and deveined raw medium shrimp
  • 3 tablespoons lemon juice
  • 2 tablespoons minced parsley leaves
  • Crusty bread, for serving

Cooking Instructions:

In a large skillet, heat 1 tablespoon of the olive oil and sauté’ chorizos until it starts to brown around the edges, 7 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Mushrooms ala Pobre:

Ingredients:

  • 1/4 cup (2 fl. oz) olive oil
  • 4 cups (8 oz) mushrooms, wiped clean and quartered
  • 6 cloves garlic, minced
  • 3 tablespoons dry sherry
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried red chile, seeded and crumbled
  • 1/4 teaspoon Spanish paprika
  • Salt and pepper, to taste
  • 2 tablespoons chopped parsley

Instructions:

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the garlic, sherry, lemon juice, dried chilli, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

 

 

Photo Credit: Adactio

Photo Credit: Kai Hendry

Chocolate Covered Bacon

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Some people find this weird, but it is extremely delicious. It is sweet and salty at the same time. It is similar to Royce’s chocolate covered potato chips, but it is more sinful. You can slice the bacon in bite size pieces if desired.

 

Ingredients:

6-8 slices thick cut, honey cured bacon

12 ounces semisweet chocolate chips

White or colored chocolate chips

 

Preheat the oven at 375F.

Place the bacon in a baking tray lined with parchment paper and bake them for 15-20 minutes depending on how you want it done. Let the bacon cool for 5-10 minutes. After, drain the excess oil using paper towels or place the bacon in a strainer.

Set up a double broiler. Let water boil at the bottom pan. Reduce the heat and let it simmer. Place a heatproof bowl on top of the simmering water. Add the chocolate chips and stir until they melt.

Dip the bacon in melted chocolate until it is coated. Place it in a baking tray lined with new parchment paper. Repeat the process for the remaining bacon. Drizzle with white or colored chocolate if desired. Let the chocolate harden in the refrigerator before serving.

 

Photo Courtesy Of:  urbanfoodie33

 

Chinese Pork Jerky

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Here is another dish served during the Chinese New Year. It is also known as dried pork, bakkwa, rougan, long yok and yuhk gon. It is sweet and salty at the same time.

This dish was originally made from leftover meats from festivals or celebrations. The meat is ground, marinated and smoked. Since this is a tedious process, it is more common to bake it.

You can be more creative for this dish, make it sweeter or spicier if you wish. It is also a good idea to cut the jerky in different shapes using cookie cutters.

Ingredients:

500g minced pork with fat

1/2 cup caster sugar

2 tablespoons fish sauce

1 tablespoon rice wine

1/4 tablespoon five-spice powder
1 teaspoon sesame oil
1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1/2 teaspoon salt

1/2 teaspoon kam cho (licorice) powder

2 tablespoons honey

In a bowl, combine all the ingredients together and mix well. Cover and refrigerate for 4 hours up to overnight.

Preheat the oven at 125C.

Place the marinated meat mixture in a baking sheet and cover it with cling film. With a rolling pin, roll it until it becomes a thin sheet. Remove the cling film and transfer the baking sheet to a baking tray.

Bake it in the oven for 15-20 minutes. Increase the temperature to 175C and bake for another 10-15 minutes. Remove it from the oven and let it cool. After, turn it over and return it to the oven and bake it at 175C for another 5-10 minutes. Make sure that the edges are brown. Let it stand until cool.

Cut into pieces with a knife or pizza cutter. Serve or store in an air-tight container.

Photo Courtesy Of: avlxyz

Homemade Potato Chips

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Everyone loves potato chips, but we all know that too much of it is not good for us. Now there is a healthier way of preparing it. No need to worry about the grease.  We can now enjoy chips with less guilt. You can also try this recipe with other vegetables to create healthy snacks.

Eat the chips with dip or pour some sour cream on it to make it more interesting.

6 large potatoes

Salt

Spice of your choice (cayenne, paprika, garlic salt)

Vegetable oil

Wash the potatoes and scrub them well. Slice it into paper thin pieces and soak it in water with a dash of salt, so that it does not turn dark.

In a deep frying pan or deep fryer, heat oil in medium low heat. Do not forget to test if the oil is hot enough. We want our chips crisp.

Pat dry the potatoes using a paper towel, to avoid oil splatter.

Once the oil is hot, deep fry the potatoes for 2-3 minutes or until lightly browned. Transfer it to a colander or plate with paper towels to drain the oil. Season it with salt and other spices you desire.

If you don’t want to fry the potatoes, you can cook them in a microwave oven. Grease a covered tray or microwavable dish/ container. Place the potatoes in the container in batches. Season it with salt and desired spices. Microwave on high for 5 minutes or until the chips curl slightly and the edges turn brown. Repeat the same process for the remaining potatoes.

Serve immediately or store in a sealed container.

Photo Courtesy Of: Edgar Zuniga Jr.

Penne Puttanesca

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Some say that its name means ‘out of nothing’ because it is made with leftover ingredients. Puttanesca is a simple dish that is easy to prepare. It is salty, tangy and somewhat spicy as well. You can add tuna or mushrooms to give the dish more texture.

Ingredients:

4 cloves garlic, chopped

20 large basil leaves, chopped

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1 (32-ounce) can chunky style crushed tomatoes

1 (14.5-ounce) can diced tomatoes, drained

1/4 cup olive oil

2 tablespoons cooking oil

2 tablespoons parsley, chopped

1/4 cup anchovies, coarsely chopped

1/2 teaspoon red chili flakes

1/4 cup capers, drained

1 cup pitted Kalamata olives

1 lb penne pasta

1/4 cup Parmesan cheese

In a pot, boil 6 quarts of water. Add cooking oil and 1 teaspoon of salt. Drop the penne into the pot of water and cook according to package instructions. Make sure that it is tender but firm to the bite (al dente). Drain the pasta in a colander and rinse it with cold water. Set aside.

In a saucepan, heat the olive oil under medium heat and sauté the garlic and onions. Cook for 3-5 minutes or until the onions become translucent. Stir in the tomatoes, olives, capers, anchovies and chili flakes. Reduce the heat to low and let it simmer for 20-30 minutes or until the tomatoes are tender. Add the basil and season the sauce with salt and pepper.

In a bowl, combine the penne and the sauce; mix well. Sprinkle with Parmesan and parsley before serving.

Photo Courtesy Of: larryjh1234

Sauerkraut

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A very popular European dish, with many countries using it in one way or another in a traditional dish. It’s quite easy to see why too – it keeps for such a long time without the need for storing it in a refridgerator, and goes with Pork, Beef and Lamb, as well as other vegetables and pasta dishes.

Literally, it’s sour cabbage. Don’t let that put you off – it’s very good for you – very high in Vitamins, good bacteria and other important nutrition.

You can always add extra fruit and vegetables to make it your own – carrots, different cabbages, onion, beetroot, apples…the list goes on!

1 cabbage

Fine Sea Salt

Storage Pot (not plastic or metal)

Mixing bowl

1.      Shred the cabbage. Chop it in a fine pieces, or coarsely. Dump it in the mixing bowl and add salt as you go

2.      To add any extra fruit and vegetables, grate or dice them. Personally, I like the flavours that you get from the mix of Carrot and Garlic. Grate and Dice any extra fruit and vegetables, and add these to the bowl, with the extra salt.

3.      Squeeze and mix everything together. Try using your hands to start off with, because you can squeeze harder.

4.      After getting some of the moisture out, start to pack the mix into the ceramic storage pot – make sure you can cover whatever sized pot you use. Pack it into the jar very tightly, making sure you can compress it down further.

5.      Cover with a snug fitting cap, or a plate if you have one which fits. Place something heavy on top to weigh it down (large water bottle, or a rock) to make sure that the mix is completely covered under the brine. Cover the whole assembly with a towel or cloth to keep any bugs and insects out

6.      Every few hours for a couple of days, press down on top of the weight to make sure it’s all still submerged. If it isn’t you’ll just have old cabbage, so you’ll have to add more water and some more salt.

7.      After the first two days, check it less often. It will reduce in volume as it begins to ferment, and some mould or scum may appear on the surface. Skim it off as you see it appear, but don’t worry – as long as the Sauerkraut is covered, it’ll be fine

8.      Taste it after three or four days. It should begin to be tangy, and you’ll be able to judge how long you’ll need to leave it to get the right taste – the longer it’s left, the stronger it tastes.

9.      Usually, it’s ready in between three and seven days – if you leave it somewhere cool (like a cold cellar, or a fridge) it can improve for months.

That’s it. Only takes a few minutes to shred and cut everything, but then the time comes in waiting!

Photo courtesy of: bucklava

Pretzels

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If, like me, you like your Beers, you’d know that earlier this month was Oktoberfest. Having spent much of my time celebrating, I ‘researched’ this recipe very well. Although these pretzels are slightly softer and more buttery than ‘traditional’ pretzels, I found them to go excellently with a wide range of beers – the perfect side for any Oktoberfest gathering, sports event or as a snack.

To Make 12

4 tsp active dry yeast

1 tsp white sugar

1 ¼ cups of Warm Water

5 cups all-purpose flour

½ cup white sugar

1 ½ tsp Salt

1 tbsp vegetable oil

½ cup baking soda

4 cups hot water

¼ cup Kosher salt (for topping)

1.      In a small bowl, dissolve the yeast and 1tsp of sugar in the warm water. Let it stand until creamy and frothy – should be around ten minutes.

2.      In a separate bowl, mix the flour, the rest of the sugar and the 1 ½ tsp of Salt. Make a small well in the centre, before adding the Yeast mixture and Oil and mix in well, until it’s a dough. If it’s too dry, add an extra tablespoon or two of water.

3.      Knead until it’s smooth (should take around seven or eight minutes. Lightly oil a large bowl, and place the dough in and coat with the oil. Leave to stand in a warm place until it has doubled in size – around an hour.

4.      Pre-heat oven to 230 C/ 450 F. In a large bowl, mix the baking soda in the hot water until it has dissolved.

5.      Turn the dough out onto a lightly floured surface, and divide into 12 equal pieces, rolling each piece into a rope, and twisting into the desired shape. Once they’re all shaped, carefully dip each Pretzel in the baking soda solution and place on a greased tray. Sprinkle with Kosher Salt.

6. Bake in the pre-heated oven for around eight minutes, until golden brown

Photo Courtesy of Mercury Jane

Flowers of Salt

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Fleur de Sel

This, for me, is the king of salt. Fleur de Sel (literally “Flowers of Salt”) come from the topmost layer of sea salt before the latter sinks to the bottom of the salt pan.

It’s harvested by hand, and if you could see the top of the cork cover in the above photo, you would see the name of the man who harvested the salt contained therein. Yes, it’s that precious.

If you’ve never had Fleur de Sel, you might think- ah, salt is salt. But take a few granules of this, and let it melt on your tongue, and you’ll understand.

That said, this is not salt you necessarily “cook” with- regular kosher salt is best for that. No, this is sprinkling salt. That is, I like to sprinkle Fleur de Sel on almost everything- it’s divine on a freshly grilled steak, and is the secret behind perfect chocolate chip cookies. It’s perfect on caramel, and can turn ordinary sliced tomatoes into something otherworldly.

Mmm… Adobo

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adobo, originally uploaded by spo0on.

Got some chicken or pork? Some garlic? Vinegar? Then you can make adobo. Yes, that’s all you need.

Adobo is the Philippines’ national dish. Nearly anything can be “adobo-ed”- from chicken to pork (or, in most cases, chicken and pork), to squid, to spinach leaves.

The beauty of adobo is that you can go completely minimalist (as I described above), or add a lot of things to it, and still have a hearty, hot, absolutely awesome meal. Got a few peppers left from last week’s chili? Chop them up, add them in, and your adobo becomes spicy (and, dareisay, even better with rice). Have an open can of coconut milk in your fridge? Make it adobo sa gata, creamy and delicious. Or splash about a half-cup of light soy sauce (Chinese or Japanese- they’ll both be delicious) in, and make a darker adobo.

I’m not just saying that, either: this is how we eat in our house. Sure, we’ll have pasta or steaks or stir-fries, but at least once a week, probably twice or more, we have adobo. It’s just the easiest thing: put your meats, vinegar, garlic (lots of garlic, don’t be shy here), salt and pepper in a large pot, bring it to a boil, turn down the heat and simmer it until you can’t smell the sharpness of the vinegar. Serve with plain rice.

How to replace salt in your diet

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salt.jpg

Salt certainly adds a lot of flavor to a dish, but too much of it can cause health complications and bloatedness. So how do you cut back on salt without meals tasting as bland as cardboard?

Try adding liberal amounts of lemon and garlic. These are strong flavors that can help mask the lack of salt (garlic is also thought to be good for the heart, so that’s a bonus!). Look for salt-free seasonings, which are far better than salt substitutes. Also experiment with fresh herbs or some spices. Curry powder, for example, has so much flavor you won’t even miss the salt.

Halloween Tomatillo Dip

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chips and tomatillo dip

Take out the chips and the scary movies — here’s a “bloody” good dip for your Halloween horror marathon. Contains loads of anti-oxidant rich tomatoes, and no cholesterol. 

Ingredients 

  • 3 fresh tomatillos (about 6 oz. total), husks removed
  • 1/2 cup shelled raw pumpkin seeds (pepitas)
  • 2 medium cloves garlic, peeled
  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup lightly packed fresh cilantro
  • 1/2 teaspoon salt
  • Tortilla chips 

What’s Next

Broil the tomatillos in a pan, about 4 to 6 inches away from heat. Turn it once. Do this for about 5 minutes, or until the skins are charred. In a separate pan, toast pumpkin seeds for about 4 minutes. Then, throw all the ingredients into a food processor and give a quick whirl. Add salt to taste.

Cashew Herb Chex Mix Recipe

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herbed-cashew-chex-mix-recipe-12-20-06.jpgTo me, nothing says the holidays like something sweet & something salty & a hot drink!  Now, we have a lot of that sweet already, let’s tackle the salty!  Say hello to a holiday tradition of mine, chex mix.  And this Cashew Herb Chex Mix recipe has just enough herb to make it interesting.  Take a stab & let me know what you think!

Ingredients:

  • 2 cups Corn Chex cereal
  • 2 cups bite-size shredded wheat cereal
  • 2 cups pretzel sticks
  • 1 cup cashews
  • 1/4 cup butter or margarine
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
  • 1 teaspoon onion powder
  • 1/4 teaspoon red pepper sauce

What’s Next:

Go ahead & preheat your oven to 325 F or 162 C.

In ungreased 13×9-inch pan, mix cereals, pretzel sticks and cashews. In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in tarragon, onion powder and pepper sauce. Pour over cereal mixture, stirring until evenly coated.

Bake uncovered about 25 minutes, stirring occasionally, until hot. Serve warm or cool. Store in airtight container. And enjoy!

Eat well & Laugh often!