What I Made: Peach Trifle

Ingredients:

6 – 8 peaches
1 8 oz. angel food cake, cut into chunks
1 jar peach preserves
1 packet fat free vanilla instant pudding mix
2 cups of milk
cool whip

mix instant pudding with milk till thick

In trifle bowl or serving bowl, place 1/3 of the cake, then peach preserves, pudding, peaches and cool whip. Repeat x 3. And maybe add a couple of peaches to the top.

peachtrifle

What I Made: Onion Dip

INGREDIENTS:
4 medium yellow onions (2 quartered lengthwise, 2 finely chopped)
1 cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup mayonnaise
½ cup cream cheese, softened
½ cup sour cream
1 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Hot sauce, such as Tabasco, to taste
4 scallions, minced
Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving

INSTRUCTIONS:

1. Heat oven to 425°. Toss quartered onions with 2 tbsp. oil on a foil-lined baking sheet, and season with salt and pepper. Roast, turning occasionally, until soft and slightly caramelized, about 45 minutes; set roasted onions aside to cool.

2. Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, juice, Worcestershire, hot sauce, and salt and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.

3. Heat remaining oil in a 10″ skillet over medium-high heat; add finely chopped onions, and cook, stirring, until beginning to brown, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until deep golden brown, about 16 minutes more. Transfer onions to a strainer set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain; set aside.

4. To serve, stir 2/3 of the fried onions and the scallions into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables.

OK, it’s terrible for you and it does need to sit for a few hours, but this is amazing. And if you’re entertaining, the calories will all go to your guests! The fried onions on top really put it over.

oniondip

What I Made: Bacon Onion Tart

INGREDIENTS:
6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten

INSTRUCTIONS:
1. Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

2. Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

bacon onion tart

What I Made: Scallion Pancakes

Scallion pancakes:

Pancake dough:
2 cups all-purpose flour, plus more for dusting
1/2 tsp coarse salt
1 cup boiling-hot water
3 to 4 Tbsp vegetable oil
3 tsp toasted sesame oil
2 cups scallions or spring onions, green parts only, thinly sliced
Coarse salt
Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tsp toasted sesame oil
1/2 tsp crumbled dried red chile
1/2 tsp toasted sesame seeds
1 tsp sugar
Prepare dough:
1. Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. This can also be done in a food processor with a dough blade.
2. Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with plastic wrap and a warm towel; let stand 20 minutes.
Make pancakes:
3. Divide dough into four pieces and roll each piece out into an 8-inch circle, keeping remaining pieces covered as you work.
4. Brush with sesame oil. Starting on one end, roll each piece into a tight cylinder; pinch ends to seal. Press to flatten.
5. Wrap each cylinder around itself to form a spiral, like a jelly roll (seam side in. Flatten gently with your hand, then re-roll into an 8-inch disk again.

Scallion_Pancake_Dough

6. Paint with another layer of sesame oil, sprinkle with scallions, roll up into a tube and then into a spiral, flatten and again roll out gently into a slightly smaller sized disk.
7. Repeat with remaining dough pieces.

ScallionPancake

1. Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
To cook:
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until oil is shimmering. Cook pancakes, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.

ScallionSauce

What I Made: Carrot Green and Cilantro Pesto

Got to do something with all those carrot greens, why let them go to waste?!?
  • ¾ cup pine nuts (or walnuts, hazelnuts or pistachios)
  • 1/8 cup organic carrot leaves, chopped
  • 1/8 cup organic cilantro, chopped (or parsley, I used cilantro since that was in our share)
  • 1 clove garlic
  • juice of 1 lemon
  • ¼-1/2 cup extra virgin olive oil
  • ½ cup fresh-grated parmesan cheese
  • generous pinch of sea salt
Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, cilnatro leaves, lemon juice and garlic. Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too thick.
 
I used this as a topping for some quinoa pasta.  When I realized that I had an awful lot of left over pesto, I made it into a carrot green ans cilantro pesto chicken pizza.  🙂  I recommend both.  This is surprisingly yummy!!
 
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What I Made: Rhubarb Crisp

OK, I was gonna make something healthy like the rhubarb mustard that someone suggested, but I couldn’t resist.  

Pie seemed too complicated so I went for crisp.
 
Rhubarb crisp:
 
Mix 4 cups chopped rhubarb, 1 cup of sugar, 1/4 cup of flour and tsp of cinnamon in a bowl.  Transfer to a pie dish.
 
Mix 1 cup sugar, 1 cup brown sugar, 1/2 cup rolled oats and 1/2 cup melted butter together.
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Crumble over the pie fixins.  Bake at 375 for 35 minutes or so.
 
You can always cut some sugar down if you like things on the tart rather than sweet side.  But I’ll tell ya…this is damn yummy.  

What I Made: Garlic Scape Hummus

My garlic scapes are gone, and now live in my belly.  This recipe is DELICIOUS, but make sure you make anyone in a 10 mile radius eat the hummus too, or you will be smelt from afar.

 
Garlic Scape Hummus
 
12 garlic scapes, chopped into pieces
1 can garbanzo beans
1 tsp – tbsp tahini
juice of 1/2 lemon
sea salt to taste
 
throw all these ingredients into a food processor or a vitamix and blend.  Then slowly add 1/2 cup of olive oil as the machine is still running.  
 
You’re done.  Now eat.  You have plenty of carrots for dipping.
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