Just made a snack dish tonight Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread. Sounded tasty..........also i was watching a new thirty min meals with rachael, and I think she has put on a little weight.....now all my readers do not get angry, she still looks cute as a bug in a rug......I just notice stuff like that, anyway on to the dish.
Ingredients
1 medium bulb garlic, end cut off, 1 clove reserved
1 tablespoon evoo, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted
Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with evoo and serve.
When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes
The Verdict..........this was very tasty as is most of rachaels recipes. I could see using plain yogurt instead of milk if you wanted to make the dip a little creamier. The feta and walnuts made a nice flavor together, so I say make this dear reader at your next party or get-together.
Until Tomorrow...........
Tuesday, August 11, 2009
Sunday, August 9, 2009
Living Lean
Not particularly hungry, but i saw this recipe and thought I would try it since it seemed a bit out there when I read the name...........Melon Soup........
Ingredients
2 ripe small to medium cantaloupes
2 rounded tablespoons sugar
1 lime, juiced
1 1/2 cups spring water
2 kiwis, peeled and diced or thinly sliced
1/2 pint raspberries
Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
The Verdict..........this was just ok for me. I think it needed something else to make it taste like more then just pureed melon. I will say that the bites that contained some pureed melon, kiwi and raspberries was good, but over all this was not my favorite dish.
Until Tomorrow........
Ingredients
2 ripe small to medium cantaloupes
2 rounded tablespoons sugar
1 lime, juiced
1 1/2 cups spring water
2 kiwis, peeled and diced or thinly sliced
1/2 pint raspberries
Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
The Verdict..........this was just ok for me. I think it needed something else to make it taste like more then just pureed melon. I will say that the bites that contained some pureed melon, kiwi and raspberries was good, but over all this was not my favorite dish.
Until Tomorrow........
Subscribe to:
Posts (Atom)
