Healthy Seven-Layer Dip

The classic is undeniably delicious, but it's little more than stacked store-bought sauces, and the dish's total sodium is a staggering 12,000 mg! With homemade refried beans and garden-fresh salsa and guacamole, our hearty appetizer delivers less sodium and more flavor, with only one-sixth the saturated fat and one-third fewer calories.

Serves: 12 

Yields: 12 appetizer servings
Total Time: 25 min

Ingredients

• 454 grams plum tomatoes, seeded and finely chopped
• 1 green onion, finely chopped
• 1 clove(s) garlic, finely chopped
• 1/2 jalapeño chile, seeds and ribs removed, finely chopped
• 30 mls fresh lime juice
• Salt
• Pepper
• 5 mls canola oil
• 1 small onion, finely chopped
• 2 mls no-salt-added chili powder
• 1 can(s) (15-ounce) no-salt-added pinto beans, rinsed and drained
• 1 ripe Hass avocado, pitted and peeled
• 30 mls chopped fresh cilantro
• 240 mls (from 2 ears) fresh corn kernels
• 1 large red pepper, finely chopped
• 120 mls reduced-fat sour cream
• 45 mls low-fat Cheddar cheese, shredded

Directions

1. In large bowl, combine tomatoes, green onion, garlic, jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt.
2. In 8-inch skillet, heat oil on medium. Add onion; cook 3 to 4 minutes or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper. Mash until almost smooth.
3. In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
4. In 1 1/2-quart straight-sided bowl, spread bean mixture in even layer. Top with corn and pepper. Spread sour cream and then the salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.
   
   Nutritional information is based on a 1/2-cup serving

Calories 100

Total Fat 4g

Saturated Fat	1g
Cholesterol	6mg
Sodium	135mg
Total Carbohydrate	13g
Dietary Fiber	4g
Sugars	--
Protein	4g
Calcium	--

http://www.goodhousekeeping.com/recipefinder/seven-layer-dip-recipe-ghk0911

 

Hawkshead Relish Salted Caramel Sauce review

We've been reviewing some fabulous foodie products lately that would make a great addition to a homemade Christmas hamper. I can't think of a more perfect gift for those hard to buy for relatives, especially as personally selecting the products make it a really special gift that shows you have put some thought into it.

The latest product on the Madhouse testing hotseat was this Salted Caramel Sauce from Hawkshead Relish. While I loved the idea, I wasn't too sure what to do with it. Having tried various salted caramel products in Madhouse Daddy Mike's native Brittany - including a sticky toffee spread and a to-die-for creamy ice cream with it drizzled through like raspberry ripple - I was determined to find uses for it though !

Having sampled Salted Caramel spread in the past, my initial taste test was a spoonful straight from the jar and a spoonful spread on bread. I wasn't totally won over because the texture was a bit "bitty", full of tiny salt granules that felt a bit strange on the tongue, not as smooth and gooey as the Breton spread that we'd tried. But this is classed as a sauce, not a spread, so I headed to the jar for inspiration.

The label says : "A delicious creamy sauce with Halen Mon, Anglesey Sea salt crystals creating an irresistible salty crunch! This longs for pancakes and ice cream or drizzled over ginger pudding or warm chocolate brownies". Well, funnily enough, as you'll know if you've been following the blog, we've just been testing out a Smiley Pancake Maker (here) so I grabbed the jar and put it on the table alongside the jam, Nutella and sugar as possible pancake toppings.

I spread some over a warm pancake and it went deliciously gooey and smooth as it melted. This is definitely a sauce begging for a bit of heat to really bring out its qualities. It would be perfect spread on a thick slice of bread still warm from the bread machine, hot crumpets or toast. It would also make a gorgeous topping to hot apple pie, crumble or even Christmas pudding. I haven't tried this but I'm sure you could put some in a bowl, microwave it for a few seconds and have a delicious hot toffee sauce for pouring over ice cream or fresh fruit too.

 

for more information : http://www.hawksheadrelish.com/shop/products/salted-caramel-sauce.htm

http://madhousefamilyreviews.blogspot.com/2011/12/hawkshead-relish-salted-caramel-sauce.html

avocado pineapple cucumber salsa

Last week at the marathon expo, there was...an avocado truck!  It's kind of like a food truck or ice cream truck, but it carries avocados (pretty much, the best food on the planet!).  I'm pretty sure my dream job would be to drive it.

Well, the avocado ladies had samples of something avocado.  I had to try it.  It involved a tiny little container with a baby fork.  It was so cute--I wish I had my camera.  

It was avocado pineapple cucumber salsa.  Each item in its name just made it sound better and better.  It's a genius combo of sweet, spicy, savory, and salty.



I added more onion and lime and added some tomatoes to the original recipe.  But, pretty much any combination of these flavors would be amazing.

And, if anyone happens to know how one can get a job driving an avocado truck, let me know!


Avocado Pineapple Cucumber Salsa

Recipe adapted from Truly Mexican by Santibañez
Makes about 4 cups

Ingredients:

• 1 cucumber, peeled and seeded
• 1 small red onion
• 2 jalapeño chiles
• 1 lime (juiced)
• 2-3 ripe avocados
• 1 c pineapple
• 1/2 c cherry tomatoes
• 1/2 tsp salt

 In a large bowl combine all of the ingredients.  Start by peeling and seeding a cucumber.  I removed the seeds by quartering the cucumber and using a grapefruit spoon to scoop them out.  Dice the cucumber into about 1/2" cubes.  Peel and finely dice the red onion.  Depending on how spicy you'd like your salsa, you can decide to use the chiles without the seeds (more mild) or with the seeds (spicy!!).  Finely mince the chiles (if you leave them too big, you'll be surprised by super-spicy bites!).  Cut a lime in half and squeeze all of the juice into the bowl, being careful to not have any seeds fall into the salsa.  Cut the avocados in half longwise, removing the seed.  Score the avocado into small squares and then use a spoon to scoop out the avocado.  Peel and dice the pineapple into 1/2" cubes (or just use canned pineapple that you cut into cubes).  Cut the tomatoes in half and add them to the mix, being sure to remove excess water from them before adding.  Finally, add a little salt, as needed.  Mix everything well and chill.

Avocados will discolor as they're exposed to air, so to keep them greener, before refrigerating be sure to wrap the bowl with plastic wrap with the plastic wrap actually touching the salsa. 

 

http://www.achookiechookie.com/2012/05/avocado-pineapple-cucumber-salsa.html

Apple Cider Caramel Sauce

Caramel and apples seem to be the perfect combo – so I decided to whip up a pot of Apple Cider Caramel Sauce. It turned out to be a fabulous flavor combo of sweet, tart and warm spice. Totally perfect to drizzle over top ice cream, a slice of apple pie, and even apple slices for a healthy-yummy kid-friendly snack. Get my recipe..
I was playing around with caramel sauce for a homemade apple pie when I created this recipe. And soon followed a recipe for Caramel Apple Pie which turned me into an Apple Pie-lover.
This recipe is easy, and dairy-free. The cider adds much of the natural sweetness and flavor. Do not use apple juice for this recipe. Only apple cider will create the rich, aromatic flavor or fresh-pressed apples and sticky salty caramel.

And after you perfect your pot of caramel – try a few of these recipe ideas that accompany it:

Vegan Caramel Apple Pie with Homemade Crust:

Caramel Apple Sundae:

Cider Caramel  Apple Slices:

Onto the recipe!..

Vegan Apple Cider Caramel sauce

3/4 cup apple cider
1/2 cup vegan shortening or vegan butter (or sub with whatever butter you have in your fridge)
1 cup sugar
2 Tbsp maple syrup
1-3 Tbsp corn starch (add more for a thicker caramel, less for a watery caramel)
1 tsp ginger powder
Dash or two of cinnamon
2 Tbsp lemon juice
pinch of salt (opt’l)

1. Dissolve the corn starch into the cold apple cider.
2. Add the cider/starch to a sauce pot with the other ingredients. Bring the mixture to a boil – stirring constantly. When the bubbling becomes intense, reduce to medium heat and continue stirring until the mixture thickens a bit. Optional: whip with beater for a few minutes.
3. Remove from heat. Pour the sauce into a bowl

http://blogs.babble.com/family-kitchen/2011/03/10/apple-cider-caramel-sauce/

Salted Chocolate Caramel Sauce

My Salted Chocolate Caramel Sauce reminds me of hot fudge – but with an extra sticky-sweet, buttery edge to the flavor. This caramel sauce will have your ice cream sundae swooning. It’s perfect drizzled over sundaes, parfaits or over-top a milkshake. Easy to make! You’ll feel like Willy Wonka with this velvety chocolate bliss simmering away on your stove. It may even smell like Wonka’s chocolate factory too. You can make this sauce dairy-free or traditional – your call. Oh my yum…

Deliciously Dairy-Free Caramel. Usually caramel sauce is loaded with butter, cream, milk and more. But it’s very easy to cut back on the saturated fat in your caramel sauce simply by subbing in plant-based, dairy-free ingredients. You’ll be treating your family to a healthier dessert,  while keeping all of that sweet caramel flavor.
Or you can use traditional ingredients if you’d prefer!
I drizzled this sauce over a peanut butter cake and it was ah-mazing!! So many uses for homemade caramel sauce. Especially when it has a chocolate edge.

Texture Tip! Instead of melting in chocolate chips or using cocoa powder – i used hot fudge sauce to add the “chocolate” to this recipe. I did this because the chips – when hardened would turn my sauce into ‘fudge’ – and the cocoa was just a bit to powdery for the texture I was going for. I found that the fudge sauce combines with my homemade caramel recipe worked perfectly! So incredibly silky smooth.

Salted Chocolate Caramel Sauce

vegan, makes about 2 cups

3/4 cup soy milk (milk)
1 stick of vegan buttery spread (butter)
1 cup sugar
pinch of sea salt
2 Tbsp corn starch (you could also use arrowroot powder)
1/4 cup dairy-free fudge sauce (I used Santa Cruz brand)
1/4 tsp vanilla extract
dash of cinnamon

Directions:

1. Add cold milk to a small sauce pot. Add in corn starch and stir until dissolved.
2. Turn on the heat and add in the butter and sugar. Continue stirring over medium heat until the butter and sugar has dissolves/melted into the mixture. Keep stirring.
3. Bring the mixture to a boil – and keep stirring until it starts to thicken. Fold in the cinnamon, salt and vanilla – lastly, add in the chocolate fudge sauce. Stir for another minute and remove from heat.
4. Pour into a bowl and place in the fridge. The sauce should harden to a nice ‘caramel’ consistency in about 20-30 minutes. Pour into smaller bowls and place in freezer for even faster cooling. You’ll notice that in about an hour the sauce will get very thick. If you need to ‘loosen’ the consistency before serving – simply place in microwave for a few seconds to ‘ungel’ the texture.
5. Serve! Over ice cream cakes and more.

http://blogs.babble.com/family-kitchen/2011/05/17/salted-chocolate-caramel-sauce/

This Weekend: Red Wine Caramel Cherries

April McGreger is the woman responsible for those cherries. She is a former pastry chef who owns Farmer’s Daughter, her own small food business based in Carrboro, North Carolina. It’s devoted to honoring Southern culinary culture and the customs and flavors that go along with it. April’s at my farmer’s market every week selling her original products like kimchi made with local spring onions, sauerkraut peppered with juniper berries, and those astonishingly delicious cherries macerated in red wine and caramel syrup. April says she’ll sell you some via mail order, and she’s also going to give you her recipe.

Red Wine Caramel Cherries


Makes about 4 cups

This recipe is most delicious when made with at least a portion of sour cherries, but the more accessible sweet cherries make a fine substitute.  You can throw in a handful of dried sour cherries, too, if you wish.

Ingredients

1 1/3 cups sugar
1/4 cup water
1/2 vanilla bean, halved lengthwise
1 cinnamon stick
1 star anise pod
1 cup fruity red wine, preferably with notes of sour cherry
4 cups pitted cherries (about 1 1/2 pounds cherries)

Directions

1.  Measure the red wine and set aside at the ready.
2.  Measure the sugar In a heavy, nonreactive saucepan. Pour in the water and gently mix with the sugar to create a wet sand consistency.  Place a lid on the pot and bring the sugar mixture to a boil over high heat.  After two minutes of boiling, remove the lid and continue cooking the sugar mixture while watching closely until it begins to brown.  Do not stir at all during this time.
3.  When the sugar starts to brown, swirl the pan to encourage even browning.  Cook the mixture until it is deep amber, then immediately add the red wine. Stand back away from the pot as much as possible to avoid the splattering.
4. Add the vanilla bean, cinnamon stick, and star anise and cook over medium low, stirring regularly, for about 7 minutes or until the sugar dissolves and mixture thickens and reduces by about 1/2.
5.  Add the cherries all at once and cook for about 5-7 minutes more, stirring occasionally, until the cherries taste cooked but still maintain some texture.
6. Serve warm or at room temperature or even cold
If covered the cherries will keep in the refrigerator for 2 weeks, or you can process them in a boiling water bath for 5 minutes for longer shelf storage.

http://blogs.babble.com/family-kitchen/2010/08/13/this-weekend-preserved-cherries/ 

Say I Love You with Red Wine Caramel Sauce

What’s the best way to say I love you? With food, it seems – particularly the sweet, indulgent chocolate-caramel kind. Add red wine and you have a winner. This divine sauce is made by whisking reduced wine into freshly caramelized sugar, as you would normally do with heavy cream. The result is a thick, creamy caramel with a red wine twang, beautiful for pouring into jars for sweet Valentine’s day gifts. Or serve it up over a scoop of ice cream and/or chocolate cake for a V-day dessert in bed.

Although it’s rich and stunning, this caramel sauce is actually on the less indulgent side, having swapped the bulk of its butter and cream for reduced red wine. I stumbled upon it one day when I had exactly a cup of wine left over in a bottle sitting on the countertop – it made perfect use of it.



There’s no need for a candy thermometer to make this; simply cook the sugar mixture until it turns golden (caramelizes), then whisk in the already warm reduced wine. Voila!

Red Wine Caramel Sauce

Adapted from Gourmet, 2001, where it came from pastry chef Michael Laiskonis

1/2 vanilla bean, halved lengthwise with the tip of a sharp knife (optional)
1 cup full-bodied red wine
1 1/3 cups sugar
1/4 cup water
1 Tbsp. butter

If you’re using it, scrape the seeds from the halved vanilla bean into a small saucepan, then add the pod and wine. Simmer over medium heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard the vanilla pod.
While the wine is reducing, bring sugar and water to a boil in a heavy medium saucepan set over medium-high heat, stirring until sugar is dissolved. Boil, without stirring, swirling the pan occasionally until syrup turns pale golden. Continue to cook caramel, swirling pan, until it turns deep golden. (This part happens quickly, so don’t walk away from the stove!)
Remove from heat, then carefully pour in the wine – the mixture will bubble and steam. Simmer, stirring, until any hardened bits dissolve and the sauce thickens, about 5 minutes. Stir in the butter and serve warm, or cool and pour into jars. Makes about 1 cup.

 http://blogs.babble.com/family-kitchen/2012/02/08/say-i-love-you-with-red-wine-caramel-sauce/

Five-Minute Caramel Sauce

Hot fudge seems to get all the attention, but I can’t imagine anything better than a simple caramel (or butterscotch) sauce – butter, sugar and cream, simmered into smooth bliss, is better than the sum of its parts. It can dress up anything from plain cake or ice cream to special-occasion waffles and crepes, and makes a fine gift, in a small jar wrapped up with a bow. If you want to upgrade your (already simply perfect) caramel, it can easily be fancied up itself with a spoonful of instant espresso, a vanilla bean, or grated lemon zest. Or try using maple sugar in place of the brown sugar.

So many recipes call for bottled caramel sauce, yet there is nothing simpler to make from scratch. There is no chemistry to it – simply simmer cream, butter and sugar, until slightly thickened. That’s it. Store in the fridge for up to two weeks, or freeze for up to two months; reheat over low heat on the stove top when you’re ready for it.

Caramel Sauce

1 1/2 cups heavy (whipping) cream
1 cup packed brown sugar
2 Tbsp. butter
In a small saucepan, stir together the cream, brown sugar and butter over medium heat. Bring to a boil, then reduce heat and simmer for a few minutes, until smooth and slightly thickened.

http://blogs.babble.com/family-kitchen/2011/05/02/five-minute-caramel-sauce/ 

Ten Ways to Pimp Up Your Cranberry Sauce

Cranberry sauce is dead easy to make, and so much better than the canned kind (unless you like the way it comes out of its tin with a gelatinous plop). To make your own, all you need to do is simmer a bag (3-4 cups) of fresh or frozen cranberries with sugar (about a cup – white or brown) and a cup of water or orange juice. Toss in a cinnamon stick or some grated orange zest if you like, and simmer until the berries pop and it looks like cranberry sauce. If you want to take it up a notch, there are a ton of other ingredients you can add, including (but not limited to) dried fruit, nuts, and booze.

Chunky Apple-Pear Sauce: add a grated or finely chopped apple, pear, or half of each to the berries as they simmer.

Cranberry-Rhubarb Sauce: use half cranberries, half fresh or frozen chopped rhubarb. Simmer until thick.

Citrus-Port Cranberry Sauce: simmer 1 bag (4 cups) fresh or frozen cranberries with 1/2 cup ruby Port, 1/2 cup orange juice, 1/2 cup brown sugar and a cinnamon stick until the berries pop.

Roasted Coronation Grape Sauce: spread out a bunch of dark purple coronation grapes on a rimmed foil-lined baking sheet, drizzle with oil and roast at 450F until they burst and start to turn golden (about 20 minutes); stir into your simmering cranberry sauce.

Ginger & Honey Cranberry Sauce: simmer a bag of berries (3-4 cups) with 3/4 cup honey, 1 cup water or juice, 2 tsp. grated fresh ginger and a cinnamon stick.

Chipotle Cranberry Sauce: add a half a finely chopped chipotle en adobo sauce as your sauce simmers.

Apricot-Grand Marnier Sauce: use 1 cup orange juice as your liquid, and add 1/2-1 cup chopped dried apricots and 1/4 cup Grand Marnier.

Spiced Cranberry Sauce with Raisins: add a handful of raisins, a cinnamon stick or two, and a pinch of powdered ginger, allspice and freshly ground black pepper.

Rosemary Balsamic Cranberry Sauce: add 1 tsp.-1 Tbsp. chopped fresh rosemary as your sauce simmers, and 1 Tbsp. balsamic vinegar at the end.

Citrus Spice Cranberry Sauce: add the grated zest of an orange, then peel it and roughly chop the orange itself; add it too, along with a cinnamon stick. A spoonful of marmalade works, too.
What do you like to do with your cranberry sauce?

Related Cranberry Recipes on Babble:

• Crockpot Cranberry Pear Sauce
• Apple and Pomegranate Cranberry Salsa
• Cranberry Mango Chutney

http://blogs.babble.com/family-kitchen/2010/11/21/ten-ways-to-pimp-up-your-cranberry-sauce/ 

A Gluten-free Soy Sauce Substitute

I was recently cooking gluten-free, and needed a substitute for soy sauce, which contains gluten. I was out of tamari, but recalled seeing a recipe for homemade soy sauce somewhere. A quick search came up with several versions of essentially the same thing – beef broth simmered with cider vinegar, molasses and spices that simulates soy sauce surprisingly well.

Once this mixture has cooked down, you can keep it bottled in the fridge for a few weeks; it also freezes well for longer storage.

Gluten-free Soy Sauce Substitute

adapted from several sources, including Food.com
2 cups beef broth
2 tsp. cider vinegar
1 tsp. molasses
pinch ground ginger
pinch black pepper
pinch garlic powder
pinch onion powder
Combine all ingredients in a small saucepan and simmer until reduced to 1/2 cup. Cool and refrigerate – shake before using.

http://blogs.babble.com/family-kitchen/2011/09/21/a-gluten-free-soy-sauce-substitute/ 

Homemade BBQ Sauce

It’s oh so easy to buy bottled, but Homemade BBQ Sauce is just so much better! If you’ve ever made your own sauce you know that the flavor and texture simply can’t be matched. Creamy, thick, sweet and sticky, BBQ that you customize will have the perfect balance of spicy and sweet – because you made it! Brush your sauce on anything you throw on the grill and have the best family BBQ ever. Kids can even get in on the sauce action by helping collect the ingredients you’ll need for my recipe – and help out with the stirring of the thickening bbq sauce..

This recipe is great because you may already have most of the ingredients in your kitchen. The one ingredient that you may have to seek out is the Black Strap Molasses. But rest assured this ingredient is crucial. And molasses is quite healthy too! Check out the nutrition qualities of this sticky black goo: Blackstrap Molasses – Goo that’s Good for You!
And since you won’t use the entire bottle of molasses – you can surely use it to make recipes like ginger cookies.

Homemade BBQ Sauce

makes about 1 1/2 cups

4 Tbsp apple cider vinegar
3 Tbsp Black strap Molasses
2 1/2 Tbsp agave syrup or brown sugar
2 tsp lime or lemon juice
2 tsp Liquid Smoke
2 tsp olive oil
1 tsp spicy mustard
2 tsp soy sauce
3 Tbsp organic tomato paste
1 1/2 Tbsp Arrowroot Powder (or 2 tsp corn starch)
1/2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cumin
1 Tbsp ketchup
1 tsp onion powder
1/4 tsp cayenne (adjust for heat)

Optional Tweaks:

For a sweeter sauce add more agave or 2 Tbsp brown sugar
Taste test sauce and add more salt if you prefer
For a sweeter citrus flavor replace the lime/lemon juice with 2 tsp orange juice
Double the recipe for more sauce
Minced garlic will add a warm spicy bite to your sauce.

Directions:

1. Combine all liquid ingredients in a bowl. Stir in the remaining ingredients one at a time. Make sure to add the arrowroot powder slowly to avoid clumping. I like to dissolve it into the citrus juice.
2. Set aside until ready for use. You can also simmer on your stove on low heat if you plan on using the sauce immediately for brushing onto grilled foods. If you are using as a glaze for sauteed foods “simmered” right in the sauce, you can skip the simmer in pot step.
3. Store in fridge if you are not using immediately.
Use: brush on grilled food – or use as a stove top simmer sauce, marinade or glaze. I adore this stuff on bbq peaches, veggies, tofu and tempeh. My bbq tofu instructions are here.
This BBQ Sauce recipe is featured in my 30 “Man Food” Recipes – Veganized for Father’s Day

And check out the Babble Father’s Day – My Husband’s Fave Recipes slideshow here!

http://blogs.babble.com/family-kitchen/2011/06/18/homemade-bbq-sauce/

Roasted-Garlic Bean Dip

Love hummus? The same flavors with a change in beans makes an easy-make dip that takes only 10 minutes.

Prep Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 8 servings (1/4 cup each)

Ingredients

• 1  medium bulb garlic, unpeeled
• 2  teaspoons olive or canola oil
• 1  can (15.5 oz) great northern beans, drained, reserving 2 tablespoons liquid
• 3  tablespoons lemon juice
• 1/4  teaspoon salt
• Chopped fresh parsley
• Assorted raw vegetables

Directions

1. Heat oven to 350°F. Cut 1/2 inch from top of garlic bulb to expose cloves. Drizzle oil over garlic bulb; wrap securely in foil. Bake 50 to 60 minutes or until garlic is soft when pierced with a knife; cool slightly.
2. Into food processor, squeeze soft garlic out of cloves. Add beans, reserved bean liquid, lemon juice and salt. Cover; process until uniform consistency.
3. Spoon dip into serving dish. Sprinkle with parsley. Serve with vegetables.

http://www.tablespoon.com/recipes/roasted-garlic-bean-dip-recipe/1/

Greek Layered Dip

70% less fat • 54% fewer calories • 48% less sodium than the original recipe—see the comparison. You'll love this much better-for-you appetizer updated with fat-free ingredients, extra veggies and baked whole wheat pita chips.

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 12 servings (1/4 cup dip, 2 chips and 4 veggies each)

Ingredients

• 2  whole wheat pita (pocket) breads (6 inch)
• Cooking spray
• 1  container (7 or 8 oz) plain hummus
• 1  container (6 oz) Yoplait® Greek Fat Free plain yogurt
• 1  tablespoon chopped fresh parsley
• 1  teaspoon fresh lemon juice
• 1/8  teaspoon pepper
• 1  medium plum (Roma) tomato, seeded, chopped
• 1/3  cup pitted kalamata olives, quartered
• 1/3  cup finely chopped seeded cucumber
• 1/2  cup crumbled feta cheese (2 oz)
• 1/4  cup chopped green onions (4 medium)
• 1  teaspoon olive oil
• 1/2  medium cucumber, sliced
• 1  medium green or red bell pepper, cut into strips

Directions

1. Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2. Bake 8 to 10 minutes or until golden brown and crisp; cool.
3. Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.

http://www.tablespoon.com/recipes/healthified-greek-layered-dip-recipe/1/

Hummus di ceci

Si può fare in due modi, uno vuole la tahina, una salsa di sesamo che non è facile trovare, e una vuole invece il cumino. In questo post metto la ricetta col cumino, che quella che fatto io. Per fare l'altra basta sostituire il cumino con un cucchiaino di tahina e un po' di paprika.

Questa salsa è servita con le falafel, le polpette di ceci o fave, oppure da sola, col pane pita.

Ingredienti:

100 g di ceci lessati
mezzo cucchiaino di cumino
mezzo spicchio d'aglio (o meno, senza l'anima)
succo di mezzo limone fresco
olio evo 4-5 cucchiai
sale, pepe

Procedimento:

Passare al mixer tutti gli ingredienti, regolare di sale e spezie e aggiungere il succo di limone a piacere.

Servire col pane pita e le altre Mezze.

 http://vanigliazenzeroecannella.blogspot.ch/2011/04/cena-tipica-del-medio-oriente-atto-iii.html

Besciamella

La besciamella o bechamel sauce è una salsa di origine francese. È una delle salse basilari della cucina francese e italiana, ma è diffusa anche in inghilterra dove è nota anche come salsa bianca (white sauce).

La preparazione della salsa besciamella consiste nel fare una roux, un composto fatto con burro e farina e latte portati ad ebollizione in modo tale che la salsa addensi. Per fare la besciamella ci vogliono 10 minuti, ma sono spesi bene, perchè il sapore di quella fatta in casa è tutta un’altra storia secondo me  

Ingredienti per 4 persone:

500 ml di latte
50 gr di farina
50 gr di burro
sale
noce moscata
 
Tempo di preparazione: 5 min
Tempo di cottura: 15 min
Tempo totale: 20 min

Come fare la besciamella

Far sciogliere il burro a fiamma bassa, una volta fuso, aggiungere la farina lentamente

 

Formare quindi una roux facendo Amalgamare il tutto

 

Diluire il composto con il latte precedentemente riscaldato, aggiungendolo a filo e mescolando di continuo per non far creare grumi.



Mescolare finchè la salsa non si addensa, aggiungere quindi sale e una grattuggiata di noce moscata e lasciar cuocere la besciamella fino ad ebollizione.



Una volta raggiunta l’ebollizione, lasciar cuocere fino alla consistenza desiderata. La consistenza della besciamella deve essere densa per i ripieni o semi liquida per i condimenti.

http://www.misya.info/2007/05/22/besciamella.htm

Panna Acida

non sempre si riesce a trovare in commercio, ma è semplicissimo farla in casa, unico inconveniente: i tempi di attesa!

ingredienti:
1/2 lt panna liquida
1 vasetto di yogurt
succo di limone



meglio utilizzare uno yogurt denso e cremoso, ovviamente non dolcificato

mettere la panna in un contenitore, aggiungere lo yogurt e il succo di mezzo limone
amalgamare bene il tutto e lasciare a temperatura ambiente una giornata
a seconda della temperatura esterna può bastare molto meno, verificare via via come si trasforma, deve risultare denso e cremoso



conservare poi in frigorifero
http://www.lacucinadimarble.it/rec.php?id=74 

Ragù alla Bolognese

Dopo avere realizzato in casa le tagliatelle all`uovo, quale condimento preparare per insaporirle se non il principe dei condimenti? Il Ragù alla bolognese. Questo gustoso condimento è conosciuto e diffuso in tutto il mondo, tanto da venire pure commercializzato pronto in scatola. Ma noi che conosciamo bene i nostri sapori italiani preferiamo prepararlo fresco e con ingredienti di prima qualità . Il Ragù alla Bolognese è l`abbinamento naturale delle tagliatelle all`uovo, come da tradizione emiliana, ma non si potrebbero neppure immaginare le lasagne al forno senza questo prezioso condimento.

La preparazione del Ragù non è particolarmente complessa basta seguire passo passo il procedimento.

per 4 persone

• 300 gr. di manzo tritato
• 300 gr. di maiale tritato
• 80 g di burro
• 3 cipolle
• 2 carote
• 1 gambo di sedano
• 160 g di pancetta a dadini
• 1 bicchiere di vino rosso
• 1 bicchiere di latte
• 2 bicchieri di brodo
• 1 cucchiaino di estratto di carne
• 2 cucchiai di salsa di pomodoro
• Sale
• Pepe

Preparare un trito fine di cipolla, carota e sedano. Dopo avere sciolto il burro in una capiente padella dai bordi alti unirvi verdure e pancetta, lasciare cuocere mescolando per circa 10 minuti. Unire al soffritto la carne macinata, entrambe le qualità , farle rosolare qualche minuto e unirvi il vino da sfumare.

Appena evaporato il vino, unirvi il concentrato di pomodoro, la passata e mezzo bicchiere di brodo. Mescolare bene e lasciare cuocere per circa un`ora e mezzo avendo cura di aggiungere il brodo per mantenere il composto umido e morbido. A fine cottura regolare di sale e pepe.
Secondo i propri gusti è possibile aggiungere odori quali chiodo di garofano o noce moscata.
Condire le tagliatelle e spolverare con abbondante Parmigiano Reggiano. Un bel piatto di tagliatelle al ragu possono mangiarlo anche tutti quelli che non tollerano il glutine, ma attenzione non usate la stessa farina.

 http://www.odealvino.com/primi/ragu-alla-bolognese.html

Ricetta originale della salsa besciamella

Una ricetta che qualunque appassionato di cucina dovrebbe saper preparare, velocemente e perfettamente, è quella della salsa besciamella, salsa madre di origine francese, che oggi è divenuta un must di qualsiasi cucina nonché fondamentale per la realizzazione di innumerevoli pietanze.

Questa salsa, la cui definizione come “madre” si è resa necessaria dal momento che la besciamella, se cucinata nella maniera classica, può fungere da prelibata base per la preparazione di molte altre gustose salse, è così diffusa e radicata, anche sul territorio nazionale, da essere divenuta parte portante di numerose preparazioni nostrane.

La salsa besciamella, a titolo d’esempio, serve a coprire, così che in forno non brucino, numerosi piatti unici della tradizione italiana, quale la pasta al forno, le lasagne, il timballo di tortellini oltre a dare, naturalmente, una consistenza più o meno decisa alla portata in questione.

Insaporita, poi, con della semplice noce moscata, la salsa besciamella serve a dare, a qualsiasi pietanza la preveda, un gusto raffinato e particolare che, piuttosto che coprirli, esalta in maniera sublime i sapori degli ingredienti principali.
Per questi, ed innumerevoli altri validissimi motivi, ci sembra dunque corretto provvedere alla spiegazione della preparazione della besciamella per la quale ci aiuteremo, così che i concetti appaiano quanto mai chiari e ben definiti, con un video che mostri, dettagliatamente, ogni passaggio.

COME PREPARARE LA BESCIAMELLA SECONDO LA CLASSICA RICETTA FRANCESE

• 50 grammi di burro;
• 50 grammi di farina 00;
• 500 ml di latte intero;
• noce moscata;
• sale;

In un pentolino facciamo sciogliere a fuoco lento il burro e appena lo vediamo sufficientemente liquido versiamo la farina a pioggia stando attenti a regolare il fuoco affinchè il burro non prenda colore. Mescolate bene il tutto e iniziate a versare il latte a piccole dosi in modo da non formare inutili grumi.
Continuate a mescolate con un mestolo di legno finchè il composto non risulta denso a sufficienza. Se desiderate una besciamella più o meno liquida potete regolare la preparazione attraverso la quantità  di latte che verserete. Usate subito ancora calda la besciamella che avete appena preparato.

http://www.odealvino.com/ricette/natale/ricetta-originale-della-salsa-besciamella.html 

Besciamella

 

La besciamella o bechamel sauce è una salsa di origine francese. È una delle salse basilari della cucina francese e italiana, ma è diffusa anche in inghilterra dove è nota anche come salsa bianca (white sauce).
La preparazione della salsa besciamella consiste nel fare una roux, un composto fatto con burro e farina e latte portati ad ebollizione in modo tale che la salsa addensi. Per fare la besciamella ci vogliono 10 minuti, ma sono spesi bene, perchè il sapore di quella fatta in casa è tutta un’altra storia secondo me

Ingredienti per 4 persone:

500 ml di latte
50 gr di farina
50 gr di burro
sale
noce moscata
 
Tempo di preparazione: 5 min
Tempo di cottura: 15 min
Tempo totale: 20 min

Come fare la besciamella

Far sciogliere il burro a fiamma bassa, una volta fuso, aggiungere la farina lentamente

Formare quindi una roux facendo Amalgamare il tutto

 

Diluire il composto con il latte precedentemente riscaldato, aggiungendolo a filo e mescolando di continuo per non far creare grumi.



Mescolare finchè la salsa non si addensa, aggiungere quindi sale e una grattuggiata di noce moscata e lasciar cuocere la besciamella fino ad ebollizione.



Una volta raggiunta l’ebollizione, lasciar cuocere fino alla consistenza desiderata. La consistenza della besciamella deve essere densa per i ripieni o semi liquida per i condimenti.

http://www.misya.info/2007/05/22/besciamella.htm