A great ATK recipe.
- 3/4 cup good mayo
- 3/4 cup sour cream or Greek yogurt
- 2 T freshly squeezed lemon juice
- 2 ounces (1/2 cup) crumbled feta cheese
- 1T fresh dill (1 1/2 t dried)
Mix all together. Tastes best when allowed to sit for a few hours for flavours to blend.
This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green. Adapted from a recipe by Ingrid Hoffmann.
- 1 avocado, halved, pitted and scooped out
- 1/3 cup real mayonnaise
- 1/3 cup low-fat cream cheese
- 1 jalapeno pepper, seeded and chopped
- 2 green onions, white and light green part only, chopped
- juice of 1 lime
- freshly ground black pepper
Place all ingredients, except for salt and pepper, into a blender or small food processor. Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper. Serve as a dip for sweet potato fries, or anything else you like.
- 8 oz creamy goat cheese log
- 3⁄4 cup coarsely chopped fresh parsley
- 1⁄4 cup coarsely chopped fresh basil
- 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
- 1⁄4 cup black olives, pitted, sliced
- 2 cloves garlic, minced
- Pinch of thyme (or can use fresh thyme)
- Pinch of hot red pepper flakes
- 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
- Salt & Pepper to taste
- Combine marinade ingredients in a bowl and let stand to let flavours blend.
- Spoon over the cheese, cover and refrigerate overnight.
- Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.
Slice the Beets and the Red Onion
- 2 tablespoons sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 8 whole cloves
- 1 clove garlic, peeled and chopped
- 1/3 cup cider vinegar
- 1/4 cup water
- 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
- 1 small sweet red onion, sliced and separated into rings
- Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
- In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
- Cover and refrigerate at least 1 day.
- Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.
- ½ large egg white
- ¼ cup granulated white sugar
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ teaspoon sea, or kosher, salt
- Large pinch to 1/8 teaspoon cayenne pepper
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- 2 to 3 ½ cups raw pecan halves
- Preheat oven to 300F.
- Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water. Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
- Break apart into single nuts.
- Store in an airtight container at room temperature.
These are great on a spinach salad dressed with citrus vinaigrette. For nuts that are great “out of hand”, try Maple Roasted Almonds.
- 2 Tablespoons vinegar (rice vinegar is good)
- 2 Tablespoons soy sauce
- 1 Tablespoon granulated sugar
- 1 Tablespoon pureed or finely minced garlic (you could use ginger instead)
- ½ teaspoon to 1 Tablespoon sesame oil (start with ½ tsp, taste, and adjust)
Whisk all ingredients together thoroughly.
From The Smitten Kitchen. These addictive cheese straws are the best recipe EVER. EVER.
1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
1/4 cup unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half, cream, or milk
1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds. (it never forms a ball for me, but when it holds together when squeezed between finger and thumb, I remove it then knead by hand for a moment until it forms a nice ball).
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned; these taste bad if they brown all over. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature.