Smoked Salmon Cucumber Bites with Cilantro Lime Crema

Therapy, she's a getting hairy....but I'm doing all the crap my therapist is telling me to do, and although I don't like it, I think that Ph.D knows what she's doing...so I do what she says. When she analyzed my stress journal she noticed that there were a few things that constantly affect my stress level, one being weighing myself in the morning, so for the past week and for the next week I am not "allowed" to weigh myself in the morning, so then we can see if this helps my anxiety level at all. I tend to think not, considering I've pretty much run for an hour to an hour and a half a day since we started this little experiment, like I've just shuffled the attention and compulsion into more running, I'm not sure that is what she meant to do. This woman must see dollar signs when she reads my anxiety journal, "cha Ching....this girl is going to be in therapy for years, book the vacation honey we can afford to go anywhere with her billings."

Anywho, such a super simple and really attractive appetizer, I made these for mothers day, but really they are perfect for any gathering and so easy to throw together. The cilantro lime crema I used was left over from the fish tacos recipe that I posted last week. So simply cut cucumber on a bias, place some smoked salmon on top put on a dollop of the crema and top with a little caviar and a chive sprig. So pretty.

PS am I the only one that finds it hard to watch Mad Men without a drink?

PPS am I the only one that also things that Air on the G String is a horrible name for a song that is often used in weddings.

Therapy, Crying in Public, Angry Shavasna | Skinny Creamy Spinach Dip

I don't cry much, at all in fact, most of my friends can probably count the number of times they have seen me cry on one finger, or less. I think Chris and I were together for four years before he saw me shed a tear. I don't know why I am so averse to crying, but it probably has something to do with growing up with a Nana who who belittled crying, stating every time that I cried "that only babies cried, and I was no longer a baby, therefore crying was not acceptable." There was a lot of "I'll give you something to cry about" statements when the threat of tears showed on my face. I guess it made an impression...


One of my main fears of therapy is that in one of the sessions I will cry. I am petrified of this. Crying when you are alone in your car is one thing, but crying in front of someone else, someone who themselves is not crying scares the shit out of me. Handicapping vulernablility is the only way that I can describe it. In today's New York times there was a great opinion blog post about crying in public, titled Look at Me, I'm Crying. I absolutely love this blog post, it makes me think that at some point, I'll be able to cry without personal stigma. Read it, its a great post, especially when she comparing crying in public to tripping and falling in public.  Great.


I went back to therapy this week, it was an okay session, most of it was setting up my background information with questions like "have I ever been hospitalized for a mental illness, suicide attempt, etc, has anyone in my family had mental issues, what do I think my strengths and weaknesses are, etc." Apparently when insurance pays for your therapy they do a thorough background check on you first.


I was given two assignments this week. Each day I need to perform a Progressive Muscle Relaxation series, (there are literally tons of videos on this on YouTube if you are interested) at least once, preferably two times a day. And I also need to keep an anxiety/stress journal. Each morning, afternoon and night I need to write down what my anxiety/stress level is on a scale of 0 to 10 with 10 being the best score (like the Olympics). I asked if I needed to write down what was altering my stress levels and was told that that would come later, we aren't at that point yet (well, phew, because I am not ready to face the things that alter my stress levels just yet, thank you very much). 


I go back to the doctor next Friday, I'll be interested to see what my anxiety/stress journal shows, and also to see if I can get a handle on how to do this progressive muscle relaxation thing the right way.


Okay, now onto the recipe.


I love spinach dip. Creamy spinach dip, but let's be honest its strappy dress season and no one needs to be knocked in the face with my arm waddle, so here is a low fat version that I got from Gina's Skinny Recipes. The recipe as it is is 2 weight watchers points (the old points) for 1/4 of a cup. Here is a link to her blog, and also her recipe below.

Servings: 8 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 79.4 • Fat: 6.2 g • Carb: 3.3 g • Fiber: 0.9 g • Protein: 3.2 g

• 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• 1/2 cup light sour cream
• 5 tbsp light mayonnaise
• 1/3 cup Parmigiano Reggiano
• 1/4 cup scallion, chopped
• fresh pepper to taste

Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Makes about 2 cups. 


Now, I have to be honest, I left out the raw garlic because it does a number on my stomach, and with the IBS I don't need to go pissing of my insides anymore than I already have. When I tried the recipe as is, I thought that it had way too much mayonnaise in it, so I added another 1/4 cup of sour cream, this helped, but I still thought it was a little bland so I added some seasoning that I had. That helped, but I still have to be honest, I still think that 5 tbsp of may is too much, I think you can get away with increasing the sour cream and reducing the mayo to 3 tbsp. I'm not sure what that will do to the points value, but it can't alter it too much. I'm bringing the dip to a friends house tonight with a fresh veggie platter, I'll see what the crowd thinks tonight, maybe they won't have any issues with it.


Rating = Good

Shit, I almost forgot the angry shavasna part. On Wednesday I went to my community yoga class that I just love love love, and I haven't been able to go in almost a month due to traveling. It was an awesome, ass kickingly hard class and at the end I was just spent, and was so glad that I could just lie back and enjoy my shavasna with my lavendar eye pillow and the soft music. Just as I was settling into it, the bitch in front of me...her f'ing cell phone starts ringing. Are you serious, you brought your cell phone into class with you. You are an asshole. I just spent an hour and a half trying to find inner peace and now all I can think of doing is donkey punching you because you are a terrible, horrible, person. Thanks. 

Creamy Corn Chipotle Dip | WW 1 Point +

Just in time for the Pats game this weekend, an awesome, figure friendly dip. I made this the other night because I had a can of chipotle chilis in adobo opened from a recipe I had made the day before. This little number is so smoky and creamy, you'd never guess it was only 1 point. Serve with vegetable dippers and this is a seriously good thing to nosh on while the Patriots take on the Jets. Maybe I'll go all barefoot the day of the game in order to try and distract Rex Ryan. We all know about his foot fetish. I have to admit, I think Sanchez is hot though. 

Creamy Corn Chipotle Dip

3 Tbsp = 1 points plus

4 oz fat-free cream cheese   

2 item(s) canned chipotle peppers in adobo sauce, seeded   

3 cup(s) frozen corn kernels, or fresh corn kernels*   

2 Tbsp fresh lime juice   

1 1/2 tsp Ground Cumin Seed

1/2 tsp table salt 

Place all ingredients in a food processor fitted with the chopping blade; 

pulse a few times, scrape down the sides of the bowl, and process until 

smooth. To store, spoon into a medium bowl, cover, and refrigerate for up 

to 3 days; return to room temperature before serving. Yields about 3 

tablespoons per serving.

I actually think this recipe is better the next day, so make ahead if you can.

I also stirred in a bit of chopped fresh cilantro to mine, I think it made it a bit better than the original recipe.

Rating - Damn Good

Pumpkin Hummus

 

Silly me to think that things would slow down in November. Silly silly me. I'm not sure where I got that cock-a-mame idea, but boy was I dead wrong. Bright side people, its winter squash and root vegetable time. I love this time of year, mostly due to the fact that not only is orange my favorite color, I'll eat just about anything that is orange, including bags of candy corn at a single sitting. I'll eat them until my teeth ache - that's usually the sign to stop. I've got a few more business trips this month, but nothing like last month thank Jebus, where I spent 14 of 31 nights in a hotel room - meaning 16 days on the road eating road food. I came away with only putting on 3 pounds which I am going to take as a minor victory, it could have been worse, much worse. 

So, need an idea for healthy snacking, try this recipe from Cooking Light, its great with carrots, celery and pita crisps as dippers, and it's orange. Whip some up for your Thanksgiving appetizer hour, or as I like to call it, "someone better open up that friggin wine before I lose my shit" hour. Ah, the holidays, aren't they swell.

Pumpkin Hummus | WW 2pt

2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)  

Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.

Yield: 10 servings (serving size: about 3 tablespoons hummus and about 3 pita wedges)

CALORIES 117(20% from fat); FAT 2.6g (sat 0.4g,mono 1g,poly 0.9g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 43mg; SODIUM 330mg; FIBER 2.1g; IRON 1.6mg; CARBOHYDRATE 20.4g
Cooking Light, NOVEMBER 2005 

White Bean - Garlic Dip | WW 1 pt

Remember when you were little and you used to get bored? Where have those days gone? What I wouldn't give to have a lazy Sunday afternoon where I was just bored, where my mind and hands were not busy doing half a dozen tasks at once, where I just thought to myself, "shit, I'm bored, I wish I had something to do. Remember when you were little and Christmas seemed like it was a lifetime away? Christmas is 87 days away and all I can think is "shit, it will be here before we know it". Why, why is time moving so damn fast right now? Is it because every year that we get older, a year is indeed a smaller piece of your life span on this earth, therefore it actually is a smaller unit of time as it relates to the time you've been alive? Want to hear something that will make you feel like time is on an unfair trajectory? I was running the other morning and happened on the Oldies 103.3 radio station, and, they led of the next block of "oldies" with Prince's iconic hit Party Like It's 1999. I nearly crapped my pants. When did Prince become an Oldie? Oh, and then the next artist...wait for it...Madonna. Madonna. 

I'm speechless, we've become our parents generation and it happened without us even noticing.

Well, if age is inevitable at least this dip will help me get there without orthopedic shoes and elastic waistbands on all my pants.  

White Bean Garlic Dip

6 servings | 1 pt

1/2 garlic bulb

1 cup canned cannellini beans rinsed and drained

2 tbsp fresh lime juice

1 tbsp extra virgin olive oil

3 scallions, minced

1/4 orange or red bell pepper seeded and finely chopped

1 1/2 tsp minced fresh cilantro or parsley

1/8 tsp salt

1/8 - 1/4 tsp cayenne

1. Preheat the oven or toaster oven to 400 degrees. Cut off a thin slice from the pointed end of the garlic bulb. Wrap the garlic in foil and roast until soft, about 30 minutes. Unwrap the foil and let the garlic cool slightly. Squeeze the garlic from the skins into a food processor or blender. Add 1/2 cup of the beans, the lime juice and oil; puree.

2. Transfer to a medium bowl; stir in the remaining 1/3 cup of beans, the scallions, bell pepper, cilantro, salt and cayenne. Refrigerate covered until the flavors have blended, at least one hour.

Rating = Good (better the next day)

Meet the Famous "Avocado Lime Dip"

This is the dip that made all the ladies swoon and say..."ooh, you have to post this recipe". For those of you who haven't tried it, do yo'self a favor and make a batch, and for the ladies who did try it at my house, leave a post to say how much it rocked.


This is another recipe ripped from the pages of Vegetable Planet. 


Avocado Lime Dip


1 Haas avocado peeled and pitted
3 tbsp lime juice (I used the zest of the lime as well)
3 tbsp sour cream
3 tbsp chopped cilantro
1 tsp ground coriander
1 garlic clove minced
3 tsp canola oil (the recipe called for 1/4 cup which I thought was obnoxious.
1/4 tsp salt
freshly ground black pepper
(I also added a little fresh mined jalapeno)


In a food processor combine lime juice, zest, sour cream, cilantro, coriander and garlic. Blend well. With processor still running add the oil (I actually think because I lowered the amount so much you can just add in the first step). Mix in salt and pepper to taste.


This can be stored (covered) in the fridge for 5 days.


Rating = So God Damn Good


Oh, 
PS
Wanna feel old, it's the 20th anniversary of Mariah Carey's first album. Gulp.

Dad's Day Picnic featuring "Chipotle Black Bean Dip"

So, my dad is a bit of a foodie. Not just in that he loves food, loves to read about food, has a garden, etc etc. He really likes being adventurous with food, really adventurous. I remember a story he told me a few years back about how he was driving down the street once and the car in front of him hit a pheasant. The car didn't stop, but my father did, he pulled over, he assessed the pheasant, he thought it didn't look to bad, so he picked it up, he put it in his car, he took it home. And HE ATE IT!

Can you f'in believe that. I recall him saying something like "it wasn't too bad, a bitch to pluck". I think I stopped listening at the part of the story when he said he picked it up. At that point, I think Ihad started to see spots. I give him credit though, I'm a pretty intense foodie, but he's got me beat, by a long shot. So when it came to Father's Day we decided to have a picnic, my little sister and I creating various culinary treats. See our spread below.

One of the things that I made to go with that there crudites was Chipotle Black Bean Dip from the book Vegetable Planet, this is the same book that I got the Rockin' Guacamole and Jamaican Black Bean Burger recipes from. All have been fantastic.I've made this dip twice, and the second time I added a bit of water to loosen it up as it is very very thick, if you like it thick keep the recipe as it appears below, if you like it a little more lose add some water until you get the consistency you like. I will say that I also doubled the number of chili peppers that it called for - cuz I dad likes his shit spicy.

Chipotle Black Bean Dip | Vegetable Planet

1 (15oz) can black beans
3 tbsp chopped fresh cilantro
1/2 C chopped onion
2 large garlic cloves
1 tbsp chopped chipotles in adobo sauce
1 pinch cayenne
2 tbsp lime juice (I used the lime zest as well)
salt and pepper to tasate
1/4 hulled pumpkin seeds, toasted (optional)


1. Pour black beans into a strainer and run cool water over them.


2. In a food processor,combine the cilantro with the onion and garlic and chipotles and run the machine in short spurts to mince the vegetables. Add the black beans, cayenne, lime juice and salt and pepper and puree until smooth. (This is the point where I added a little water to make the dip less thick)


3. Sprinkle with toasted pumpkin seeds if you like.


Rating  = Damn Good

Rockin Guacamole | Veggie Planet

I just can't seem to get enough eggplant right now. I actually have four plants growing big and strong in the garden right now. I can only hope that they produce enough fruit to make this recipe over and over and over again. Actually, hopefully I'LL be able to use jalapeno, bell pepper, red pepper and onion from the garden in this recipe too. The only thing in this recipe that came from the garden was the cilantro, but come August I'll pretty much be able to make this from the back yard - will just need to get the avocado from the market. 


This recipe comes from the cookbook Veggie Planet, the author owns a restaurant of the same name in Harvard Square in Cambridge. The original recipe calls for cooking the eggplant for 30 minutes, I found that I needed to cook the eggplant for almost an hour to get it fully cooked, I'm sure it depends on the size of the eggplant, but just know that you may need to cook it longer.
The original recipe also didn't call for jalapeno, I had one on hand, so I added about a half a jalapeno to the recipe.


Rockin Guacamole | Veggie Planet
1 lb eggplant
1 ripe avocado peeled and pitted
1 red bell pepper seeded and minced
1 green bell pepper seeded and minced
1/2 jalapeno seeded and minced
1 pinch cayenne
1 garlic clove minced
1/2 cup red onion minced
1/4 cup chopped cilantro
1 tbsp extra virgin olive oil
1/4 cup fresh lime juice
1/2 tsp salt
1/4 tsp pepper


Preheat oven to 425, cut eggplant in half and lay on baking sheet cut side up. Bake for 30 minutes (or longer) then allow to cool.


In a bowl combine the avocado, bell peppers, cayenne, garlic, red onion, cilantro, olive oil and juice.


Spoon the eggplant from its skin and add to the mixture. Mash with a fork or a potato masher. Add salt and pepper to taste, chill for 30 minutes before serving.


Mmm Mmm Mmm


Rating = So Damn Good

Salsa Fresca

Did I mention I have a shit ton of tomatoes?

I did right. I have so many of them that they are falling off the vines to the ground and I'm just leaving them there. This is so sad. CB has been averaging about a tomato a day, either in his sandwich or in a salad at night. Don't even get me started on the cucumbers. I've got ones in the house that are as long as my arm, and I saw one this morning laying on the ground that was literally as thick as my calf.

So, I took Hallie's advice on peeling tomatoes [Pick tomatoes that are fully colored and tender (but not mushy or soft) and clean them well. Dip 2 to 3 tomatoes at a time into boiling water, removing after 30 seconds with a slotted spoon. Slide off the skins and remove the core.] I did this to about six of them, peeled them, seeded them and then chopped them fine. I combined this with chopped fresh cilantro, chopped sweet onion, lime juice, lime zest, and a little salt and pepper. It was delicious. We ate it with big crunchy corn chips.

Rating = Good

New Year New Goal and Roasted Cauliflower Poppers | WW 0pts

I don't really have a new years resolution this year, but I do have a goal. My goal is to make at least one recipe per week out of of one of the cajillion cook books that I own. Every time I go to a book store I am drawn to the cookbook aisle and no doubt find a new book that I somehow justify buying, even though I have stacks of cookbooks at home that haven't been cracked open in years. So, my goal, is to put those cookbooks to better use this year, to use them at least once a week. I may still ask for cookbooks for my birthday, but I will not buy another cookbook this year until I do justice to the plethora of books I already have. In order to make this goal achievable I did buy a weight watchers cookbook before the new year - it's justified because only one of my cookbooks is termed "light recipes" and I definitely needed recipes to help me stay on track with my points. Also included in this new goal is the bazillion cooking magazines that I own, those count, I'm allowed to source those for recipes too - but I will not buy another cooking magazine this year. Let's see how it goes.

This is a Weight Watchers recipe and I love it. The cauliflower had a good crunch and the spices made it really tasty. What I didn't eat straight I added to my salad and it was awesome.

Cauliflower Poppers
1/2 cup serving = 0 WW points
Ingredients
1 spray cooking spray
1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp ground chili powder
1/2 tsp salt
1/2 tsp black pepper

NOTE: I added the zest and juice of one lemon - next time, I'd just add the zest.

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.

Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Rating = Good

Chickpea Fritters

I've become a bit of a chick pea freak as of late. Ever since I learned how to make hummus, every time I go to the grocery store I pick up at least two cans of chickpeas. This is great if I was actually constantly making hummus, but I just haven't made it in a while, and now I have seven cans of chickpeas in my tiny ass kitchen. CB actually opened up the cabinet the other day and said "do you think you have enough chickpeas?" So, in an effort to whittle down the chickpea stash I decided to try and make chickpea fritters, no recipe, just whatever I had in the fridge. This is what came out of that little experiment, and they were actually pretty good.

Chickpea Fritters..ish
1 can chickpeas rinsed and drained
3 scallions chopped (white and green parts)
3 ribs celery finely chopped
1/2 onion finely chopped
1 cup breadcrumbs
salt and pepper to taste.
Note: I didn't have any fresh herbs in the house, but if I did I would have added fresh parsley and cilantro (or whatever you like).

In a food processor, pulse the chickpeas a few times so that some remain whole, but most are mashed. In a bowl, combine the chickpeas mash and the rest of the ingredients. Mix well and form into patties.

In a non stick skillet heat enough olive oil (or whatever light oil you prefer) to come up to the mid part of your patty. Get oil hot enough so that when you place the fritter onto the pan it immediately starts to sizzle. Cook about 5 minutes on each side depending on the size of your fritters.

I served mine over cous cous, but I bet it would be great if you just served them with a little cucumber dill yogurt sauce. Mmm.

Rating = Good

Low Fat Lime Cilantro Hummus...Mmm Good

I've heard that people are genetically predisposed to either love cilantro or hate it. I'm not sure the science behind this, or if it's actually true, but if it is, I fall into the "love it" category. I cannot get enough of it, it's one of the herbs that, just a hint of it in a dish is amazing. I prefer more than a hint though, I prefer a fist full.

The weather is actually starting to not suck everyday, the sun is rising earlier and earlier, and going to bed later and later; and it's not ass biting cold outside every minute of every day. Its the time of year when you just feel like you have more time because you have more daylight. I love this time of year. I love summer better, but this time is still pretty damn good. I eat cilantro all year round, but for some reason even in the dead of winter, it reminds me of warm weather.

This hummus is very good, if you are a cilantro lover, please make it, its so much better than any dip you're going to find in the market, and it's vegan, so you can feel all self righteous when you eat it.

Low Fat Lime Cilantro Hummus
1 (15 oz) can chickpeas drained and rinsed
6 tbs water
juice of one lime
zest of one lime
1/2 bunch cilantro chopped
2 tbs tahini
1 tbs extra virgin olive oil
3/4 tsp salt
1/2 small garlic clove minced

1.Process the chickpeas, water, lime juice, lime zest, cilantro, tahini, 2 tsp of the oil, salt and garlic together in the food processor until very smooth, 1 to 1 1/2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed.

2. Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The hummus covered can be refrigerated for up to 2 days. Bring to temperature and season with additional lemon juice, salt, and cayenne as needed before serving.) To serve, make a well in the center of the hummus, drizzle with remaining teaspoon of olive oil in the well.

Per 1/4 Cup Serving: Call 100; Fat 5g; Sat Fat .5g; Chol 0mg; Carb 10g; Protein 4g; Fiber 3g; Sodium 320mg

Rating = So Damn Good

Roasted Garlic Hummus

I made a bunch of food for my birthday, and it's gone. Actually, this small dish of hummus was the only thing left over the next day. I didn't get pictures of the other stuff I made because I hate having to explain why I'm taking pictures of my food to people. So I didn't take pictures and posts without pictures is like a spoon without peanut butter on it, f'ing useless. So sorry, I'll have to make the food again and post about it another time.

In awesome birthday news CB got me the newest version of the Garmin GPS running watch for my birthday and I could not be happier, I've waited for this damn watch since the started making it about 5 years ago and I finally have it. YEAH! And my mother-in-law mailed me the Veganomicon cookbook for my birthday so I won't bitch and moan about her at all in this one post. I can't wait to make the recipes in that book when I get back. So, yes, when I get back, whirlwind business trips start tomorrow. See you at the end of the month. LATER.

Roasted Garlic Hummus (Reduced Fat)

For this recipe I simply took the tired and true ATK, Best Light Recipes version and added two whole heads of garlic that I toasted in the oven at 400 degrees for 1 hour. I took the bulbs, cut off the tops so there was a flat top surface and the garlic was exposed, poured a little olive oil over the garlic, wrapped it in foil and placed on a cookie sheet in the oven for 1 hour. I let it cool then squeezed the garlic goodness into the hummus as I processed it. YUM!

Rating = So Damn Good

Sundried Tomato & Pesto Tofu Dip | Yum

Can I just say that I'm really bummed about Heath Ledger. He just seemed like such a down to earth person in such a whacked out Hollywood scene. And I think he was a refreshingly good actor. Just so sad. I'm so sorry for his little girl, who is now left without a father, and I'm sorry for his ex-fiance who is now truly a single mother. Just tragic. My heart goes out to his friends and family. And on a different note, I was so excited to see the new Batman movie, and now it may just be too weird to watch.

Moving along to happier thoughts. This dip disappeared at the football party (GO PATS!) that we went to on Sunday. It disappeared even though people knew there were no dairy products and it was tofu based. Just goes to show how good this dip is, and that you don't need heavy cream cheese or sour cream bases to make good dip.

I found this recipe while searching online and now I can't find the original site I found it on; it may have been an About.com web link.

Sundried Tomato & Basil Tofu Dip
1 package soft lite tofu drained
1/2 jar sundried tomatoes packed in oil
about 1/4 cup prepared basil pesto (I used pesto that I had made earlier and frozen)
zest and juice of one lemon

Add tofu, sundried tomatoes (some of the oil), pesto, lemon zest and lemon juice to a food processor and process until smooth. Add salt and pepper to taste.

Rating = Damn Good

Muhammara | ATK Light

Well so far this new year 2008 sucks ass. After having my car breakdown in a snow storm of the first day of the year, I find out that my car which I've only owned for 14 months and which I didn't buy the extended warranty on needs a new engine to the tune of 7,000 dollars. Please FORD, tell me how a 2005 car, less than three years old and with less than 45,000 miles on it needs a new engine. Please tell me how this is acceptable. I've always owned Ford cars and have always thought they were well built. Not so much with the 2005 Ford Escape I guess considering you need to buy it a whole new engine when it's three years old. Truth be told, I don't have the money to fix the car, so I'm not sure what's going to happen - it may sit and rot in the mechanics shop for years while I try and save up the money to fix it. THANKS FORD!

On a lighter note, I made this dip/spread the other night when we had friends over, and I was almost too greedy to serve it because I wanted it all for myself. It was that good.

Muhammara ATK Best Light Recipes
1/4 cup walnuts
1 2/3 cups jarred roasted red peppers, drained, rinsed, and thoroughly patted dry with paper towels
2 slices wheat or white sandwich bread, torn into quarters
3 tbsp juice from one lemon
2 tbsp extra virgin olive oil
1 tbsp mild molasses
3/4 tsp salt
1/4 tsp ground cumin
1/8 tsp cayenne pepper.

1. Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.

2. Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. (The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt and cayenne as needed before serving.) Serve the dip either cold or at room temperature.

Rating = So God Damn Good

Sage and Citrus Hummus

Two things.

One. When the person on the train sitting next to me has bad breath. I feel violated. I feel forced to consume tainted air, and I find no air as terribly hard to breath as the air that is expelled from someone else's body; whether it be halitosis, flatulence, or burps. No less than three times in the past week I boarded the train, only to be in close proximity to someone on the train who either had just finished a disgusting baloney sandwich and proceeded to share his heartburn and horrible processed meat smell with the whole train; a mouth breather with the worst case of morning breath/halitosis/something died in their mouth smell; or just someone who decided he/she would toss air biscuits through the whole train. These have all forced me to take a new plan of attack on the train which is, wrapping a perfumed soaked scarf around my neck before I leave the house, and then plunging my head face down into the scarf as soon as I get onto the train. Aren't people lovely creatures. How come you never sit down next to someone who smells zest fully clean, why is it always a person demonstrating all the functions of all the orifices of the human body.

Two. While driving to VT on Friday I had way too much coffee and then got stuck in construction traffic which allowed me to move a mere 2.6 miles in an hour. When I finally got through the construction traffic I stopped at the first tourist/rest area I could find because I was pretty sure I was theeese close to peeing my pants. The bathroom was one of the fancy environmentally conscious bathrooms where the water in the toilet is green, to warn anyone who might be tempted to drink the water, that indeed it is recycled water and is not potable, so don't drink the toilet water. I proceed to use the bathroom, just barely making it there before I peed my pants; and I have to go so bad and it takes so long for me to pee, that they automatic flush system kicked in before I was even done. I had no idea that there was only so much time that the toilet allotted you before it says, ok little missy, I think you're about done here, and flushes away. I guess I had to go even worse than I thought, but really, the preemptive flush threw me there. Just thought that maybe there shouldn't be a time limit on such things.

And finally what you really came here for...the recipes. This is another variation on the light hummus recipe that I use from the Best Light Cookbook from America's Test Kitchen. It was good, but I was a little disappointed in the sage, it just didn't seem as powerful as the rosemary so next time I will have to add more.

Use this recipe, and for the final few pulses add about 1.5 tbsp chopped fresh sage.

Rating = Damn Good

Rosemary Hummus

I'm not very happy today. I'm sick. I have a very bad stomach ache. I think the Mexican stomach has reared it's ugly head again. Top that off with the fact that a fat man in a car yelled "fuck you" out his window today as I crossed the street, while I had the walk sign, no less. Apparently I wasn't moving fast enough for his fat ass, probably due to the fact that I'm dealing with Montezuma's Revenge in my stomach right now. Thanks Asshole. Merry Christmas to you too, you jackass. Normally I'm full of quick witted responses, and I generally get the better of people when it comes to a battle of wits, but today I just didn't have it in me. I'm going to the doctor this afternoon where hopefully she will give me drugs to kill whatever beast has taken up residence in my GI track and is wreaking holy hell on my insides. Better living through chemistry, isn't that the saying.

Anyway - what I would really like for Christmas other than a settled stomach, would be to be a cookbook reviewer for America's Test Kitchen. I think I would rock the house at that assignment.

This hummus recipe is altered from the one in the Best Light Recipe book that I got at the beginning of the year. I've made this hummus recipe no less than 5 times in the past few months, and every time I bring it somewhere people always comment about how good it is. I adapted the recipe by adding a tablespoon of freshly chopped rosemary leaves to the recipe just at the end of processing. I also use the zest of a whole lemon in addition to the lemon juice that is called for in the recipe.
The rosemary and the lemon pair really well together and make for a fresh and aromatic dip that seems to please all. Also, the woody smell of the rosemary is really great this time of year.

Rosemary Hummus The Best Light Recipes (altered)
1 (15 oz) can chickpeas drained and rinsed
6 tbs water
3 tbs juice from one large lemon plus zest from that lemon
2 tbs tahini
1 tbs extra virgin olive oil
3/4 tsp salt
1/2 small garlic clove minced
1 tbs chopped fresh Rosemary

1.Process the chickpeas, water, lemon juice, lemon zest, tahini, 2 tsp of the oil, salt, garlic and cayenne together in the food processor until very smooth, 1 to 1 1/2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Add chopped rosemary and pulse a few more times to incorporate.

2. Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The hummus covered can be refrigerated for up to 2 days. Bring to temperature and season with additional lemon juice, salt, and cayenne as needed before serving.) To serve, make a well in the center of the hummus, drizzle with remaining teaspoon of olive oil in the well.

Per 1/4 Cup Serving: Call 100; Fat 5g; Sat Fat .5g; Chol 0mg; Carb 10g; Protein 4g; Fiber 3g; Sodium 320mg

Rating = So Damn Good

Garlic and Lemon Hummus | ATK Light Recipe

Yeah, as you can see I'm still on the vegetarian bandwagon. I'm just still working through some of my food issues, so while that happens, I hope you enjoy vegetarian fare. I'm sure come Thanksgiving I'll be making cauldrons full of turkey soup, we'll see when we get there.

Two things.
One.
I got on the elevator this morning with a middle aged man, he had salt and pepper hair, and was about my height - I'm five two people, this was not a big man. I noticed that he had a back pack on, which struck me funny that a middle aged man, seemingly on the way to his professional job would chose a backpack, over say a briefcase, or a man's carry all. I was getting off on the seventh floor, he the fourth. As he exited the elevator, I noticed that the back of his backpack had his initials sewed into it, JED. Now this seemed too weird for me, as he exited it was more like he was in seventh grade on his way to science class, not fifty-ish and on his way to work. Am I wrong, are monogrammed backpacks a little too immature for the workplace? I don't know, It just struck me odd this morning.

Two.
A few years ago CB's office had a little open house party for all their clients. Basically it was just appetizers, wine and aren't we great, don't you love us conversation. CB has two bosses, it's a husband and wife team which I think is so great and so super crazy at the same time, if CB and I worked together, I'm sure one of us would not make it out alive. Anyway, when I got to the party, his female boss did hugs and kisses and then proceeded to tell me what kind of food they were offering in the way of appetizers. When we got to the hummus display she said "and we have this lovely whooooo-maaahhs. I shit you not this is how she pronounced it, I nearly burst out laughing, spraying bits of spittle all over her face. I thought she was kidding. She wasn't. I said to CB; "did you have any of the whooo-maaahs", he quickly shushed me, "they both pronounce it that way". Both of his bosses, husband and wife, pronounced it this way - the whole night I nearly peed myself every time anyone got near the hummus display. Am I wrong, is this the way its supposed to be pronounced, I assumed it was pronounced phonetically hum-mus (hummus), not whooomaaahhs. Anyway - now in the house this is how we pronounce it, because it brings a smile to our face, and because we are super mature.

This recipe is from the Best Light Recipes from America's Test Kitchen. It's another winner.
1 (15 oz) can chickpeas drained and rinsed
6 tbs water
3 tbs juice from one large lemon
2 tbs tahini
1 tbs extra virgin olive oil
3/4 tsp salt
1/2 small garlic clove minced
Pinch cayenne pepper

1.Process the chickpeas, water, lemon juice, tahini, 2 tsp of the oil, salt, garlic and cayenne together in the food processor until very smooth, 1 to 1 1/2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed.

2. Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The hummus covered can be refrigerated for up to 2 days. Bring to temperature and season with additional lemon juice, salt, and cayenne as needed before serving.) To serve, make a well in the center of the hummus, drizzle with remaining teaspoon of olive oil in the well.

Per 1/4 Cup Serving: Call 100; Fat 5g; Sat Fat .5g; Chol 0mg; Carb 10g; Protein 4g; Fiber 3g; Sodium 320mg

Rating = Damn Good

Light Roasted Artichoke Dip | Cook's Illustrated

This is the first recipe from Cook's Illustrated that I can actually say I wasn't head over heals about. In all honesty, even though it was light, I thought it was too rich. I will make it again, but next time I think I will use only 3/4 of the suggested amount of mayonnaise that the recipe called for. When I was eating it, it had great flavor, but for me it was a little to rich, this may not be the case for other people, I'm just not that fond of mayonnaise, so take that for what it's worth. CB really liked it, and pretty much ate the whole thing, so whatever.

Recipe: Serves 10 to 12
(It is important that the cream cheese be at room temperature, otherwise it will not mix well or distribute evenly. Also, this dip is best served warm, so make sure it comes out of the oven just as your guests are starting to arrive. Serve with crackers, thin slices of baguette, or crostini. The dip can be prepared without the crumb topping and refrigerated, covered tightly with plastic wrap, for up to 3 days. To bake, sprinkle the bread crumb mixture over the dip, spray with vegetable oil, and bake, as directed in the recipe. You will not need to increase the baking time.)

2 (9 oz ) boxes frozen artichokes (do not thaw)
2 tsp olive oil
salt and ground black pepper
1 medium onion minced
2 medium garlic cloves minced
1 C reduced fat mayonnaise (I will use less next time)
1/2 C light cream cheese at room temperature
1 oz Parmesan cheese grated (about 1/2 C)
1 Tbsp juice from one lemon
1 Tbsp minced fresh thyme leaves
Pinch cayenne pepper

Topping
1 C fresh bread crumbs
2 Tbsp grated Parmesan cheese
vegetable or olive oil spray

1. For the Dip: Adjust an oven rack to the middle position and heat oven to 450. Line a rimmed baking sheet with foil. Toss the artichokes with 1 tsp oil, 1/2 tsp salt and 1/4 tsp pepper until evenly coated, spread over the prepared baking sheet. Roast rotating the baking sheet from the front to the back halfway through, until the artichokes are browned at the edges, 20to 25 minutes. Let the artichokes cool and then chop coarse. Reduce the oven temperature to 400.

2. Meanwhile combine the onion, garlic, the remaining 1 tsp oil and 1/2 tsp salt in a 10-inch nonstick skillet. Cover and cook over medium low heat, stirring occasionally to prevent burning, until softened, 8 to 10 minutes. Scrape the onion mixture into a large bowl.

3. Add the mayonnaise, cream cheese, Parmesan, lemon juice and cayenne to the onion mixture and stir to combine, smearing any lumps of cream cheese against the side of the bowl to break them up. Gently fold in the chopped artichokes; season with salt and pepper to taste. Scrape the mixture into an ungreased 8-inch square baking dish.

4. For the topping: Toss the bread crumbs and Parmesan together in a medium bowl until combined, then sprinkled evenly over the top of the dip; spray the bread crumbs lightly with vegetable oil. Bake until browned, 20 to 25 minutes. Serve Immediately.

Per 1/4 Cup Serving: Cal 140; Fat 8g; Sat Fat 3g; Chol 10mg; Carb 13g; Protien 5g; Fiber 3g; Sodium 630 mg.

Rating = Damn Good (It will be better for me next time I make it with less mayonnaise)

Sundried Tomato and Goat Cheese Crostini

I still had some sundried tomatoes and goat cheese left over from the pasta dinner I made the other night, so when our friends from Providence decided to come up and see us Friday night I knew exactly what to make as an appetizer before we went out to dinner. Seriously, two ingredients here, it doesn't get much easier than that people. Sundried tomatoes and goat cheese, it's not rocket science.

Our friend Eric is completely batshit over P.F. Chang's. I don't know why. CB and I try our damnedest to not eat at chain restaurants, knowing that it's more important to support smaller family owned establishments than big honking suburban sprawl inducing chains. On Friday night we even suggested going to one of the small restaurants by our house to which Eric's reply was, "it's P.F. Chang's or nothing." So that pretty much put the kabash on going anywhere else, and considering they had waited in two hours of Fenway traffic to get to our house that night, we weren't going to argue.

Everything at the restaurant was fine, the service was good, the food is what I would call high class take-out Chinese. As Eric was nearing the end of his Tam Tam Noodles he looked at his plate and said "what the fuck is this" as he picked up a brown sticker that clearly said THURSDAY/JUEVES on it. We called the waiter over and inquired about the THURSDAY/JUEVES sticker to which his reply was that our meal was most likely prepared the night before, which explains the date on the sticker, but not why the sticker was in the food. Needless to say, we didn't pay for that particular order of Tam Tam Noodles. To their credit, the manager came over and looked completely mortified, we had actually had enough drinks that we found it very comical, especially because it was "P.F. Chang's or nothing" that night for Eric, and it was his meal that was fouled. I think he may have also been perplexed that he was essentially eating left overs, considering it had been made a whole 24 hours prior to his ordering it. Good Times.

Sundried Tomato and Goat Cheese Crostini
1/2 jar sundried tomatoes in olive oil
1/2 log or about 3 ounces goat cheese
1/2 loaf French bread

Cut the french bread on a bias into small slices. You can either brush them with a little butter before you toast them, or simple toast them plain. I wanted to keep the fat/calories low so I simply toasted them plain in the toaster oven.

In a food processor, pulse the sundried tomatoes and goat cheese until completely incorporated. When bread is lightly toasted top each one with a generous amount of the tomato and goat cheese spread. Enjoy.

Rating = So Damn Good