4 Layer Pudding

As I have noted previously, my mom loved to cook and share her dishes with others. This dessert was popular, and Mom made this for numerous social events, including monthly church potlucks.
 
Consisting of a pecan crust, cream cheese, pudding, and whipped topping, this dessert with four layers is easy to prepare.
 

 

Although the recipe below uses chocolate pudding, any flavor of pudding or mousse can be used.
 
PREPARE
Preheat oven to 350 degrees.
 
LAYER 1
Mix together with pasty blender until coarse and crumbly:

• 1 1/2C flour
• 8T butter or margarine
• 3/4C chopped pecans

Press into a 9x13 dish. Bake at 350 degrees for 20 minutes. Cool.
 
LAYER 2
Mix together:

• 8oz cream cheese, softened
• 1C non dairy whipped cream (CoolWhip, etc.)
• 1/2C confectioner's sugar

Spoon evenly over baked Layer 1.
 
LAYER 3
Prepare pudding according to instant pudding directions and spoon evenly over Layer 2.

• 2 packages (4oz) instant chocolate pudding
• 2 1/2C milk

 
LAYER 4
Spread CoolWhip over Layer 3. If possible, spread CoolWhip over just before serving. Optional: add colorful sprinkles on top of Layer 4.

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Faux Dinde (Turkey)

This is a nut-based alternative to a meat entree. This pecan loaf recipe was published in a family recipe book some years ago. This is one of my mother's recipes. Her comment: This is one of our family's favorites.

Prepare

• Preheat oven to 350 degrees.

Ingredients

• 2C potatoes, mashed
• 2C bread crumbs
• 1t poultry seasoning
• 2t salt
• 6T oil
• 2 eggs (or 2T ground flax seed plus 6T water)
• 1 medium onion, peeled and quartered
• 2C cashews, chooped or pieces

Directions

1. Boil 2-3 potatoes, drain, and mash. Place 2 cups of mashed potatoes into a mixing bowl. Add bread crumbs, seasonings, and salt to bowl.
2. Place remaining ingredients in a blender and process until smooth.
3. Add blended mixture to the other ingredients and mix well.
4. Press into a 8x8 baking dish or 2 loaf pans.
5. Bake at 350 degrees for 60 minutes.
6. Transfer to serving dish and serve with Super Simple Cranberry Relish.

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Super Simple Cranberry Relish

If you live in the United States, Thanksgiving is a holiday that traditionally features specific foods to be served. Turkey, stuffing/dressing, potatoes, green bean casserole, and some kind of sweet potato/yam dishes are frequently served.
 
A traditional accompaniment to turkey is cranberry sauce or cranberry relish. Both cooked and fresh cranberry dishes are popular. Cranberries provide a tart contrast to meats and other entrees.
 

 
This recipe is easy and fast. While best if prepared slightly ahead of the meal, you can quickly mix this up and serve immediately.
 
Ingredients

• 2C fresh cranberries
• 1 navel orange, peeled and separated into slices
• 2T sugar

 
 
Directions

1. Finely chop the cranberries in a food processor. Transfer to a small mixing bowl.
2. Place orange slices in food processor and puree. The result should look like a pulpy orange juice. Add to the cranberries.
3. Add sugar to the mixing bowl and mix well. Transfer to serving dish.

 

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Happiness Hummus

This is a "dressed up" hummus. Although this combination of ingredients may seem odd, the taste is delicious. This is easy to make and works well served as a dip or as a sandwich spread.

Ingredients
1/2C chopped black olives
1 14oz can garbanzo beans, drained and mashed
1T creamy peanut butter
2t tomato paste
1/4C mayonnaise
1t chili powder
1/2t garlic powder
1/4t onion powder
1/4t paprika
Salt and Pepper to taste

Directions
Drain and mash (coarsely) garbanzo beans. Combine all ingredients and mix well.

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Baked Chili Spaghetti

Years ago my mother created a cookbook of family recipes. This particular dish was contributed by my aunt, Barbara.

 

 

Preparation

Preheat oven to 350 degrees.

 

Ingredients

2T olive oil

1 medium onion, chopped finely

1 can vegetarian burger substitute or 1 pound Morningstar Grillers Crumbles

1 can kidney beans

1 can diced tomatoes

1 small can tomato paste

2T chili powder

2t paprika

1-2t salt

2C water

1 16oz. package spaghetti

 

Directions

Prepare spaghetti as directed on box. Saute onions in olive oil. Combine remaining ingredients in a large sauce pan and bring to a boil over medium heat. Stir in the onions and continue to cook, stirring occasionally. The resulting chili should be salty because it will be mixed with the spaghetti. Cook the chili for 30 minutes. Transfer the spaghetti to a large mixing bowl. Pour the chili over the spaghetti and mix well. Press into a 9x13 pan and bake for 30 minutes at 350 degrees. Slice the baked spaghetti into squares or rectangles according to the desired serving size.

 

Ice Desserts Around the World

When we were in Korea, we tried several different versions of "patbingsu." I wrote about it in a previous post.
 
FLICKR
I keep all of my photos on Flickr. Not too long ago I received the following e-mail via my Flickr account:
 
I work as the Associate Editor of Gourmet Live (the digital version of Gourmet magazine) and we'd like to feature your photo of Patbingsu in our upcoming slideshow feature about the varieties of shave ice around the world.
 

I replied that "I am happy to share my photo."
 
GOURMET LIVE
I am now pleased to announce that the photo series highlighting shaved ice is now available.
 

Ice Desserts Around the World

 

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Dip de Capa Ocho

Once when my wife and I were planning to attend a party, I decided to buy a layered bean dip from a grocery store. When I found the dip section in the deli, the price of a small dip was $15! I decided I could make my own, which would be less expensive and fresher.
 
The result is this recipe which I have made several times. This is an easy dip to make and can be adjusted to personal tastes. Dip de Capa Ocho is great for parties and potlucks. It is best served with Homemade Tortilla Chips.
 
Layer Uno: Spread 1 can (16 oz.) of refried beans in a 9x13 pan.

 
Layer Dos: Spread 1 cup of sour cream.

 
Layer Tres: Add 1 1/2 cups salsa.

 
Layer Quatro: Sprinkle 2 cups of grated cheese over the salsa.

 
Layer Cinco: Finely chop 1 bunch of cilantro and layer over cheese.

 
Layer Seis: Chop two tomatoes and add to the dip.

 
Layer Siete: Sprinkle 1 1/2 cups (1 bunch) of finely chopped green onion.

 
Layer Ocho: Add 1 cup sliced black olives.

 
For best results, prepare several hours in advance and chill until ready to serve. This will permit the flavors to combine into an even more delicious Dip de Capa Ocho.
 

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Homemade Tortilla Chips

Most commercially-prepared tortilla chips are salty. Try this recipe to make your own chips. They will taste better because they are freshly prepared and you can control the level of saltiness. This recipe makes 36 chips.
 
In this photo, (left) tortilla triangles have been brushed with oil and are ready for baking and (right) chips as they appear after baking.
 

 
PREPARE
Preheat oven to 350 degrees.
 
INGREDIENTS
6 corn tortillas
1T olive oil
Salt to taste (optional)
 
DIRECTIONS
Brush both sides of each tortilla. Place the tortillas in a stack. Cut three times to create triangle shaped pieces. Arrange in a single layer on a baking pan. Bake for 15 minutes at 350 degrees.
 
Note: if using two pans, rotate the pans after about 7 minutes to ensure evenness of baking.
 
Allow chips to cool before eating.
 

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Fresh Fruit Tart

A fresh fruit tart is delicious because it includes a flaky pastry, sweet cream, and fresh fruit. A search online will yield several variations of each required element. This recipe uses a very easy-to-make pie crust, a cream cheese-based cream layer, and three types of fruit.

PREPARATION
If you don't have a tart pan consisting of a metal fluted ring and separate bottom, you can use a 8-9-inch pie plate. I purchased a quiche/tart pan today from JC Penny, after some searching. Target also had them, but Macy's and Dillard's did not. Williams-Sonoma has a selection of tart pans in various sizes.
 
PASTRY SHELL
1c flour
1/3c olive oil
2-3T water
 

• Preheat oven to 400 degrees.
• Combine all ingredients in a bowl and mix well. Place the dough on plastic wrap and press out until a 7-8-inch circle is formed. Wrap with pastic and place in the refrigerator for 15 minutes.
  
• Unwrap the dough and place in the tart pan. Press out the dough until the sides are formed. Press gently to ensure the dough the flutes are filled. Place in the freezer for 15 minutes. This ensures that the pastry will not puff up when baking.
• Remove from freezer and lightly prick the bottom with a fork. Bake at 400 degrees for 5 minutes then reduce temperature to 375 degrees and bake an additional 15 minutes. Remove and place on a rack until completely cooled.

 
GLAZE
Glazing the cool pastry shell ensures that the shell will remain crisp and flaky with the addition of the sweet cream layer. You can also use this glaze to brush over the fruit to give it a glossy appearance. If you will be serving the tart soon after preparing, you can skip this step.
 
1/2c apricot preserves
1T water
 

• Combine preserves and water is a sauce pan and heat until a liquid consistency is achieved.
  
• Use a pastry brush to brush a layer onto the cooled pastry. Allow 20 minutes for the glaze to harden.

 
SWEET CREAM

8oz package cream cheese, softened
1/4c sugar
1t vanilla extract
2t corn starch

• Combine all in a bowl and whip for 2-3 minutes by hand or with a hand mixer until light and fluffy.
  
• Transfer onto tart pastry and spread evenly.

FRUIT

Blueberries
Strawberries
Kiwi

• All fruit needs to be fresh.
  
• Slice kiwi and strawberries.
• Arrange, as desired, in a single layer.

 
SERVE

When tart is ready to serve, remove the fluted ring and very gently slide the tart from the round bottom onto your serving plate.

 

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Tatertot Casserole

Sometimes you want to dress up and go out. Other times you want to sit at home in old, comfortable clothes. Comfort is good.

 

 

This recipe is an easy one to prepare, and is a good comfort food with some vegetables added for balance.

 

Since tatertot casserole is a one-dish meal, the only side needed is a salad. It is perfect for office or church potlucks.

 

PREPARE

Preheat oven to 350 degrees.

 

INGREDIENTS

32oz bag frozen tatertots

2c frozen mixed vegetables

2c diced chicken or meatless substitute

2 cans condensed Cream of Mushroom soup

1/2c vegetable broth

 

DIRECTIONS

Combine all ingredients in a large bowl. Mix well. Transfer to a 9x13 baking dish. Bake at 350 degrees for 55-60 minutes.

 

Homemade Tofu

Before marrying into the Asian culture, the only times I had eaten tofu were in the tofu-spinach lasagne that my mother made (that recipe will be shared at another time).  Since then, I have eaten a lot of tofu, served in a variety of ways.

Tofu is a fantastic substitute for meats and takes on whatever flavor it is cooked with.  Additionally, tofu can be frozen (which changes the consistency) or used to create sauces and a variety of dishes.  There are several cookbooks dedicated to using tofu as the featured ingredient. 

At H-mart, one of the large Asian markets in Atlanta, Georgia, tofu is made in the store.  This was my first experience with fresh tofu.  Like fresh pasta, cheese, or bread, fresher is better.  Foods are healthier and taste better with fewer preservatives and minimal time from production to your table. The fresh tofu was incredible and had a much richer flavor than commercially-prepared, large-batch tofu.  Fresh tofu, especially when still warm, is so good that you can eat it right out of the package with just a little soy sauce.

I had a similar experience when visiting Korea.  In one particular street market, we purchased fresh tofu from a vendor.  It was from him that my wife learned a couple of tips for making tofu.  This was her first attempt to make tofu, although she had watched her mother make it before.

Below are the photos that chronicle my wife's first homemade tofu experience.  As with other fresh tofu, the richness of flavor and tenderness of the finished tofu far exceed store-bought tofu.

I compiled these photos together using a comic book app on my iPad.  I couldn't resist a special effect because the transformation from a bowl of soy beans to solid tofu is amazing.

Classic Skillet Cornbread

Cornbread is a staple of Southern cooking.  Because there are so many variations to cornbread, it is the perfect accompaniment for meals.  It should not surprise you to learn that there is a competition devoted to cornbread dishes.

The National Cornbread Festival is held annually outside of Chattanooga, Tennessee.  Sponsored in large part by Lodge Manufacturing, a maker of cast iron cookware, thousands of people participate in the festival every year.

The recipe below came about as the result of a search by me for a basic, non-sweet cornbread.  In a previous post, I shared my recipe for Prize-Winning Cornbread Muffins.  This is a deliciously moist and sweet cornbread that I have made many times.

However, recently I wanted a cornbread without the sweet taste.  After searching online without success, I found a recipe on the back of a bag of Hodgson Mill stone-ground cornmeal.  The recipe below is modified from there.

Preparation
If using buttermilk substitute (see Notes*), prepare first. 
Preheat oven to 400 degrees.

While mixing the batter, put 2T of butter in a cast iron skillet** and place in the oven during preheating.

Ingredients
2T butter or margarine
2C corn meal
2t baking powder
1t baking soda
1t salt
1T ground flax seed (or 1 egg)
2C buttermilk* (decrease by 1/4C if using egg)

Directions
Place 2T of butter in cast iron skillet and place in the oven during preheating.  In a mixing bowl, combine other ingredients and mix well.  Remove skillet from oven and pour in the batter.  Return to the oven and bake for 25 to 35 minutes. 

Notes
* You can create buttermilk by combining 1C of milk with 1T of lemon juice.  Mix well and let sit for about 5 minutes.

** The 9-inch cast iron skillet works the best.

Food Photos: McDonalds Style

According to the McDonald's 2011 annual report, there are 33,510 McDonald's restaurants in 119 countries. In Korea, where I visited for three week, the menu is the same as in the United States, and McDonald's also offers "McDelivery" 24/7.  Below is my photo of "McMotorcycles."

 
Photos of food products play an integral part of the marketing and promotional strategy for McDonald's.  Companies spend millions of dollars on advertising to entice us to buy.  For me, I tend to buy items when I can see photos or, in the case of Amazon.com, "look inside" the books.

The same is true for cookbooks.  I prefer cookbooks with photos of ready-to-eat dishes as well as at key steps in the preparation.  For this blog, I try to take as many pictures as possible. 

I recently came across this video on the McDonald's (Canada) YouTube channel that shows their process to take beautiful food pictures.  Whether you are interested in food, photography, or both, I believe you will enjoy this video.  I definitely feel inspired to improve my own food photography after watching this!

Let me know what you think about the video.  By subscribing to the Eat@Home blog, you'll receive at e-mail whenever I create a post (usually once a week). Subscribe to Eat @ Home by Email.

Street Market

One night, while we were in South Korea, my wife said, "let's go to the street market." I said, "let's go!" and we left the apartment. The Korean street market was not far away and consisted of several blocks of fresh produce, baked goods, tofu, meats, poultry, housewares, clothes, and shoes. Most of the food items available were fresh. The fish were swimming in tanks! The tofu and breads were still warm.

Even though some of the fruits were pricey (watermelons were $15-25 each), the vegetables were more reasonably priced. I also loved that everything was only one or two connections away from the source. The baker was also the seller. The seller of the produce knew the farmers.

In the collage below, you can see three separate booths which illustrate the vivid colors and varieties of items.

Most cities, whether large or small, have a farmers' market. In Nashville there are several farmer/vendors that sell a variety of produce. Even in my small community of 2,000 residents are two produce markets.

I encourage you to locate the farmers' market near you and skip the grocery store. You'll find fresher produce at cheaper prices.

Walnut Meatballs

This recipe for walnut meatballs has been a family favorite for four generations.  I believe that my Great Aunt Edith (Generation 1) contributed this recipe to my mother's (Generation 2) recipe collection.  As I mentioned previously, my mother gave me (Generation 3) a recipe box for Christmas years ago.  This recipe is one that I added soon after starting my recipe collection.  This recipe is a favorite with my daughter (Generation 4) as well.

This particular recipe evidently is the combination of two separate recipes, both from the same now unknown book.  The walnut meatballs come from p. 320 and the barbecue sauce is from p. 295.   Both of these recipes could be prepared separately to use in conjunction with other sauces or proteins.

Prepare

Preheat oven to 350 degrees.
Lightly oil a 9x13 pan.

Ingredients & Directions for the walnut balls
1 1/4C Italian-style cracker crumbs
3/4C ground walnuts
1/2t salt
1 small onion, finely chopped
1 1/2T sage
3/4C grated cheddar cheese
2 pressed garlic cloves
3T minced parsley
4 eggs (or 4T ground flax seed + 3/4C water)

Mix all ingredients well.  Form into balls approximately 1.25 inches in diameter.  Place balls in baking dish.

Ingredients & Directions for the barbecue sauce

1/4C oil
1/4C lemon juice
3/4C apricot preserves
1/2C ketchup
2T brown sugar
2T grated onion
1/2t salt
1/2t oregano
Dash hot pepper sauce

Place all ingredients in a sauce pan.  Bring to a boil over medium heat.

Final Directions

Pour sauce over walnut balls, ensuring that all are well-coated.  Cover dish with aluminum foil and bake at 350 degrees for 45 minutes.

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Where to eat in Korea: Joseph's Coffee

One of the advantages of visiting a country where you know some of the locals is that you can visit places that you might otherwise miss. On our family vacation to Korea, we spent time with my wife's brother and his wife. They live in Seoul and took us to a wonderful, little coffee house named Joseph's Coffee.

Coffee, coffee everywhere
In Korea, it is very expensive to buy a house or rent an apartment. Thus many young people live with their parents much longer than in "America," the term for the United States. When people want to date, they must go out. There are coffee shops on every corner. Especially in the evenings and on weekends there is an endless stream of young couples in love, walking close and hold hands.

Joseph's Coffee House
This small coffee shop is located on a small side street on a mountainous area, but still in the middle of Seoul. With over 10 million inhabitants, Seoul has a large footprint (approximately 300 square miles).

This small restaurant probably seats around 75 customers. The building was once a house. When you drive in and park in the garage, you feel as though you are pulling into someone's house. The views are spectacular as you can see downtown Seoul. As the sun fades into night, the lights of the city create a romantic backdrop.

Patbingsu
We went to Joseph's Coffee House, not for the coffee, but for patbingsu, a traditional dessert. At its simplest, patbingsu consists of shaved ice and sweetened azuki beans. However, there are endless variations. Earlier in the week my daughter ate patbingsu which was mixed with fresh fruits. At Joseph's, the patbingsu included the aforementioned shaved ice and azuki beans as well as pieces of rice cake and topped with ice cream.

In the photo strip above: my daughter posing at the entrance, black milk tea, patbingsu, cookie selection accompanying our coffee and tea.

What to eat in Korea: Bibimbap

One of the ubiquitous dishes found at most restaurants in Korea is bibimbap. This dish is sort of like a Korean version of taco salad - everything is mixed together. It is a great tasting dish and easy to make at home.



Bibimbap consists of warm rice mixed with vegetables and a protein, traditionally beef, egg, or tofu. The vegetable ingredients typically include julienned cucumber, zuchini, carrots, Korean radish, mushrooms, spinach, and soy bean sprouts. Bell flower root and brachen fern stems are also frequent additions. The carrots and zuchini can be pan fried slightly so that they are softened but retain a crispness. The spinach is also cooked.

The final component is seasonings. Gochujang is a spicy red pepper paste used in a variety of Korean dishes. You can substitute soy sauce if gochujang is not available or a milder flavor is desired.

Bibimbap is not limited to these vegetables, and probably one reason for the popularity and longevity of this dish is the endless variation of ingredient combinations. The picture included here is of bibimbap with mountain vegetables as described by the menu.

Where to eat in San Francisco

Sometimes, you cannot eat at home. I am in the middle of a trip to South Korea. There are just a few airports in the United States that serve as the launch point to Korea. We decided to fly to San Francisco, spend a couple of days there, and then continue on to Korea.


Our hotel was located in the Union Square area, which is a part of the city filled with boutique hotels and art galleries. It is also close to Chinatown and Japantown. My wife posted on her Facebook profile inquiring about recommendations for Asian cuisine. The restaurant recommended most highly was Thai Idea Veggie. All of the entrees are vegetarian and feature meat substitutes that resemble the various meat textures including lamb, chicken, and beef. The chicken satay, wing bomb (pronounced "ving bomb" by the server), and yellow curry with lamb are pictured below. The fourth photo is dessert-Thai crepes with coconut ice cream.

On Day 2, we visited Japantown. Although not as large as Chinatown, there is a several block area of San Francisco that comprises Japanese restaurants and shopping areas. After studying various menus posted at entrances, we opted for Suzu Noodle House, a small noodle shop that makes their own ramen, udon, and soba noodles. Both the udon and soba are thick noodles while ramen is a thinner noodle. My soba noodle dish is pictured below.

When you travel, I encourage you to seek out unique, local restaurants. Especially in large metropolitan areas there is a good representation of ethnic cuisines.

Vegan Cheese

In an effort to still enjoy cheese and also be more health conscious, my family has started making cheeses from non-dairy ingredients.  These vegan substitutes are just as tasty as dairy cheese and work just as well on sandwiches, crackers, and salads.

Prepare

Lightly oil a small plastic or glass dish capable of holding 2-3 cups.

Ingredients

3/4C black olives, sliced
3t paprika
1/2C chopped raw cashews
1/4C nutritional yeast flakes
2t onion powder
1t salt
1/4t garlic powder
1/4t dry mustard
1 1/2C water
1 1/2T agar powder (available from local health food store)
3T lemon juice
2T sesame tahini

Directions

Place all dry ingredients in a blender.  In a medium sauce pan, combine water and agar powder until dissolved.  Bring to a boil over medium-high heat and then reduce heat.  Stirring constantly, continue to cook until the sauce is thickened, about 5 to 10 minutes.  Pour liquid from pan into blender.  Add tahini and lemon juice.  Blend until smooth.  Pour into the container and stir in the olives.  Cheese will firm quickly and be ready to eat in a couple of hours.  Store in the refrigerator.

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Note:  This recipe is from The Uncheese Cookbook.

Mocha Bubble Tea

Bubble tea is a beverage that is said to have originated in Asia. Drinks consist of a coffee or tea based drink with bubbles at the bottom of the glass. The drinks are popular because they function as a beverage and a snack.
 
The bubbles are actually large tapioca pearls. These are difference than the pearls used to make tapioca pudding. Typically, the pearls for bubble tea are black. I purchase an instant variety that are ready in about 10 minutes. I buy these from my local Asian food store and they are also available at Amazon.com. There are also long-cook (about 30 minutes) tapioca pearls available from nuts.com.
 

Prepare
Prepare tapioca pearls according to the instructions on the package.
You will also need strong coffee or black tea. Nuts.com also has flavor mixes available.
Over-sized straws are necessary in order to drink the bubbles (Nuts.com).
 
Ingredients
Note: This recipe makes four 16-oz. servings.
1C Prepared tapioca pearls
3C Strong coffee or tea (hot is best)
6T Sugar
1T Chocolate syrup
1t Vanilla extract
1C Milk
 
Directions
Distribute pearls evenly among the glasses. In a separate pitcher or bowl combine the coffee and sugar. Stir until the sugar is dissolved. Mix in the chocolate syrup and vanilla extract. Finally, pour in the milk. Place ice cubes (1 1/2C) in each glass. Pour the coffee mixture over the ice.
 
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Super Bowl XLVI

On Sunday, two nights ago, we watched as the New York Giants beat the New England Patriots in NFL Super Bowl XLVI.  The final score was 21 to 17.  The game was great to watch because the teams battled back and forth until the end of the fourth and final quarter.

We had a few friends over to watch the game and, of course, the commercials (at $3.5 million per 30 second advertisement).

To provide sustenance during the game my wife and I made the following items from the Eat@Home blog:

Pizza

Mom's Hummus

Pigs in a Blanket

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Chicken Broccoli Bake

This simple casserole is easy to make and tastes fantastic. The addition of mayonnaise and curry as ingredients in the sauce give it a unique flavor that people like but can't quite figure out!

 

Prepare

Preheat oven to 350 degrees.

 

Ingredients

2 bunches fresh broccoli cut into florets (enough generously cover the bottom of a 9x13 baking dish)

2-3C sliced or diced chicken

2 cans cream of celery soup

1C mayonnaise

1t lemon juice

1/2t curry powder

1/2C shredded cheese

 

Directions

Layer the bottom of a 9x13 glass baking dish with broccoli florets. Arrange the slice or diced chicken over the broccoli. In a small bowl, combine the remaining ingredients. Pour the sauce over the chicken and broccoli. Bake for 45 minutes at 350 degrees.

Spinach Artichoke Dip

I can't remember when I first ate at the Olive Garden, an Italian-American restaurant chain.  One of my favorite appetizers is the Hot Artichoke-Spinach Dip. In preparing for this post, I came across a recipe site sponsored by Olive Garden, where the recipe for artichoke spinach dip is available.

The recipe below came from a book, which I have now lost, that is supposed to replicate Olive Garden's artichoke-spinach dip.  Whether it does or does not, the dip is delicious and I have made it numerous times for parties and family gatherings.

Ingredients
1/2 10oz box frozen chopped spinach¹
1 6oz. jar quartered artichoke hearts²
1 8oz package cream cheese³
1/2C grated Parmesan cheese
1T chopped parsley
1t garlic powder
1/4t salt
1/4t thyme
1/4t onion powder
1/4t crushed basil leaves, dried

Directions
Place the spinach in a small pan and add water to cover.  Using your fingers, mash the layers of the artichoke hearts to separate them and add the hearts to the spinach.  Bring mixture to a boil and simmer for five minutes.  While the spinach/artichoke mixture is cooking, place the cream cheese in a mixing bowl.  Using a strainer, drain the water from the spinach/artichoke mixture.  You may need to use a wooden spoon to press on the mixture to squeeze out excess water.  Transfer the vegetable mixture to the mixing bowl.  The heat from the hot vegetables will soften the cream cheese.  Stir to thoroughly combine the vegetables and cream cheese.  Add the Parmesan cheese and spices.  Combine thoroughly.

Serve immediately with crackers, thinly sliced French baguette, or use the pizza dough recipe to create bread sticks (bake the rolled-out dough for 10 minutes at 375 degrees then slice into strips). 

If you make this dip ahead of time, you can reheat it in the oven for 15-25 minutes at 350 degrees.  Of course, be sure to use an oven safe dish.

This dip also works well as a sandwich spread (ideal for party sandwiches).

¹You can substitute 2-3C of chopped fresh spinach.
²You need about 1C of quartered artichoke hearts, which is approximately three hearts, quartered.
³~or~ a cream cheese substitute.

Cream Cheese Substitute

If you find yourself in a situation where you need cream cheese, but don't want to take the time to run to the store, this simple recipe will provide an excellent substitute, especially for sauces and dips.

Ingredients
1C milk or almond milk
1T lemon juice
2T cornstarch
1/2t nutritional yeast flakes
1/2t salt

Directions
Combine all ingredients in a blender and blend until smooth.  Transfer liquid to a medium sauce pan.  Bring to a boil, stirring constantly.  After mixture thickens, reduce heat to medium and continue to cook, stirring constantly, for two to three minutes.  Pour into a mixing bowl and beat well with a wire whisk for five minutes.  Transfer to a storage container.  Place in the refrigerator or ice bath.  As the mixture cools it will thicken.  Prior to use, beat again with the wire whisk until smooth and creamy.

Christmas Sugar Cookies

It is sad that we only enjoy certain traditions at specific holiday times.  Why isn't turkey served in April?  Why is pumpkin pie typically only served in the Fall, especially since canned pumpkin is available perennially?  Why are sugar cookies primarily seen around Christmas but not at other times?

The recipe below is a classic sugar cookie recipe.  These cookies will be just as delicious in June as in December.

Ingredients
2T ground flax seed plus 6T water ~or~ 2 eggs¹
2 1/2C flour
1t baking powder
1t salt
1/4C butter
1/4C plain Greek-style yogurt
1C sugar
1/2t vanilla extract

Directions
In a small bowl, sift together flour, baking powder, and salt.  In a mixing bowl, cream the butter, yogurt, sugar, and egg mixture.  Add the flour mixture by spoonfuls until all flour is added and the dough is mixed well.  Chill for at least one hour.  Roll out to 1/8 inch thick with a rolling pin.  Cut the dough with cookie cutters.  Place on an ungreased cookie sheet.  Bake at 375 degrees for 6-8 minutes.

¹Mix the ground flax seed and water in a small measuring cup and set aside.  It will continue to thicken as you sift the flour.