Category Archives: fruits/veggies

Fluffy Apple Dip

I got this recipe from Real Mom Kitchen, who got it from Simple and Delicious, and I’ve made it twice since Halloween.  It’s yummy and different.

1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice (I used 1 full teaspoon)
1 jar (7 ounces) marshmallow creme
Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.

Avocado Salsa

I’d show you a picture, but when I opened the fridge this morning, the leftovers fell on the floor, scattered, and the dish broke, too.   Bummer, because this stuff is GOOD and was going to be lunch today.

2 cans diced tomatoes, mostly drained
1 can shoepeg corn (can substitute with any corn, but shoepeg is BEST), drained
1 small can chopped olives
1/2 bunch cilantro, chopped
2 avocadoes, chopped
4 green onions, fine chopped
1 envelope dry Italian dressing (original directions said “NOT Zesty!” but I used Zesty because it’s what I had and it was great)

juice of two limes

Toss and enjoy.

Blueberry Tart

from Real Simple, August 2009

This was really pretty, very simple, and good – not too sweet.

1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners’ sugar
2 cups blueberries

Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.

Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.

Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.

Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.

Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

PW’s Potato Bundles

Most excellent.  I didn’t follow her recipe,  but the idea is so easy and versatile you can substitute so many different spices and veggies.  We LOVED this and will be doing it again.  Often.

Russet potatoes, cut into chunks
Yellow or white onion, cut into chunks
Butter (regular, salted)
Heavy cream
Kosher salt
Paprika
Freshly ground black pepper
2 tablespoons minced parsley

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter, splash on some cream, then sprinkle on salt, paprika, and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve foil bundles right on the plate!

Link to Pioneer Woman’s photo tutorial

Potato Salad with Artichokes and Asparagus

We LOVED this.

makes 6 healthy salad-side servings

Can be made up to 4 hours ahead of time and chilled.  Stir in asparagus just before serving.

8 oz asparagus, ends trimmed, spears cut into 1″ pieces
2 lbs red potatoes, cut into 1″ thick chunks
2 strips bacon, chopped
2/3 cup chopped shallots
2 t fresh chopped fresh rosemary
5 t olive oil
1 1/2 T red wine vinegar
2 T plain yogurt (I used the vanilla yo baby we had in the fridge)
1 1/2 T coarse grain mustard
salt and pepper
1 can (14 oz) artichoke hearts, drained and quartered
2 T capers, optional

Boil salted water and cook asparagus until barely fork-tender, about 3 minutes.  Remove asparagus and run with cold water to stop ccooking. Add potatoes to water and cook until tender when pierced, 8-10 minutes.  Drain and set aside.

Cook bacon, crumble.  Toss with shallots and rosemary.

In a bowl, combine olive oil, vinegar, yogurt, mustard and salt and pepper to taste. Whisk well, until blended and creamy.

Toss asparagus, potatoes, shallot mixture, artichoke hearts, capers (optional), and dressing.  Season with salt and pepper.  Serve warm or at room temperature.

Per Serving: 323 calories, 19 g fat, 3.5 g fiber, 6 g protein, 32 g carb