I have an awesome neighbor that shares her magazines with me, so I have a bunch of People’s lying around. I always make sure to check the recipes in the back but rarely do I pull one out; this spinach dip was a rare exception. The short ingredient list was right up my alley and I liked that it didn’t contain mayo or sour cream. With friends coming over on a Friday night, I knew it was the perfect time to try it out.
You might not know, but these are back. It makes total sense, because with all the exclusion diets out there, eggs seem to be the only thing nobody’s mad at. Since mayo is dairy and gluten free (and it’s usually in the filling), this is the sort of snack you can feel confident sharing with your most high maintenance friends (unless they eat “raw”, in which case just bring them a bag of carrots and wish them luck).
This seems like such an obvious recipe to me that I looked it up first, to make sure it hadn’t been done a thousand times. There were a lot of just Boursin mushrooms, and a few Boursin and spinach stuffed chicken (um sounds amazing). Do you know what Boursin is? How many times can one say Boursin in a short paragraph?
No food processor, no standing mixer, no kneading – no lie! All you need is a bowl, a whisk, a spoon, and a baking sheet. Now some recipes I post here barely need the “how-to” pics as the directions are pretty standard; this recipe (and all that use yeast), benefits from the photos. I will show you EXACTLY how it should look so that you know things are working properly. This will make a simple recipe even easier, if that’s possible – and there is nothing tastier than fresh, garlicky, olive-oily bread.
The Pepper Mill was our local haunt – cheesesteaks on Friday nights and and surprisingly good omelettes on Sunday’s after church. I have a very clear memory of going with my mom when I was about fourteen or fifteen and ordering the BLT wrap. I just felt like the most mature adult there was, ordering something so fancy.
Big fan of dates. Dates are natures candy – and candy wrapped bacon (minus the sugar) is what’s up. I made these for some Whole30 guests but my (gluten free) husband and my (eats without restrictions) in-laws enjoyed them just the same. Even Leo got in on the action – they’re like the most delicious baby chew toys in the world.
Every time I type “thyme” I think of the truly countless high school students who, over the semesters, would come to my counters saying they forgot to get them “thime”. Ok this app is what’s UP if you want easy, delicious, “real” and crowd pleasing. Hopefully you’re nodding your head “yes” by now.
Going back about 5 years now, I used to teach my students how to make pinwheels using Pillsbury dough. They were delicious, obviously, but pinwheels are really meant to be made with puff pastry. For a few reasons, really…
I heart puff pastry. I mean – it’s awesome. I don’t understand why anyone would ever make it because it’s just so fantastically flaky and perfect and comes right out of the box. You can also do about a bajillion things with it (roughly a bajillion – give or take).
Do you know about frozen puff pastry? I love the stuff because the homemade version is really hard to make and not necessarily better tasting. I consistently keep a box of Pepperidge Farm frozen puff pastry in my freezer because truly, the possibilities are endless.
The other day I was making these pecan pie bars for like, the hundredth time, when I pulled the toasted nuts out of the oven. I wanted one, but I knew without a little help it would taste blah – I drizzled a few with maple syrup and a sprinkle of kosher salt and gobbled them up – heavenly. I needed a way to make that same flavor in an easy, big batch.
I vascillated between call this hummus or pesto; I maybe should have just gone with “dip”. Technically, though, peas and chickpeas are both legumes, so this more closely resembles hummus. Regardless, besides the gorgeous verdant color it literally tastes like spring – bright and fresh as can be.
I have a post on here for hummus – it’s from America’s Test Kitchen and, though delicious, I don’t often make it. I hate to admit it but I’ve actually been buying hummus for months and eating it almost every day for lunch – especially during the no-dairy period. After reading a reminder on Be Well Philly (who I write for bi-monthly) that hummus is a silly item to buy because it’s so easy to make, I needed to give it a go.
Now that I’m avoiding dairy I keep coming up with delicious ingredients where dairy is the star. Some sort of masochism? Super annoying. Though Rich gave this two thumbs up I wasn’t about to post it until my sometimes-judgy-about-food mom tried it. She asked for the recipe and made sure to tell me ten times how much she loved it (this could be because I sport dark circles under my eyes and perma-scratchy morning voice from baby-induced lack of sleep and she feels sad for my life).
If you’ve tasted the grape tomatoes at a farmer’s market (or from your back yard) then you, like me, are ruined for the grocery store variety. They’re like candy in comparison. We get a box every Saturday morning and they’re gone by the end of lunch. This appetizer is especially good with those little gems, but could technically work in all seasons.
I find that appetizers tend to fall in one of two camps. On the one side, there are the myriad mayonnaise- and cheese-loaded dips that taste delicious but leave you with the sinking suspicion that you just ate a day’s worth of calories. On the other side, you have to healthy choices like crudités with yogurt dip—definitely lower in calories but also lower in fun.
Roasted garlic is to cooking as browned butter is to baking (I scored excellently in the analogies section of the SAT’s). It takes an extra minute but the newfound flavor is unparalleled. It usually seems like a messy and time consuming endeavor and I have to say rarely (if ever) roast garlic. When I saw the method used by Bon Appetit for this dip I was intrigued to say the least.
Belgian endive is like the Ritz cracker of the produce word: endlessly versatile and you can top it with pretty much anything. The difference? It has 100 percent fewer calories.
As I’m writing this up I’m remembering back to eating this last Friday night. This is what occurred in my brain… “stromboli… food of the gods”. It’s technically ambrosia that means food of the gods, and someone made a recipe with marshmallows, fruit, coconut, and whipped cream and named THAT ambrosia. Dummies! I think stromboli is probably what the gods wanted to eat.
So, I ate a fair amount of Splenda during my first pregnancy – mostly in the form of Crystal Light which I was obsessed with. My daughter can be a bit of a spaz, like most two year olds, and sometimes I think back to that Splenda. I know this is probably ridiculous. Anyway – in this pregnancy I’ve been paying better attention to my diet and, whenever possible, eating whole foods. Sounds simple – it’s not.