Moroccan Eggplant Dip

Kicking off the new year with a Healthy vegetarian dip!  I calculate this one to come in at 1 point for my weight watchers followers, its very healthy for you and chock full of flavor! I added in crushed red pepper to give it an extra kick! Enjoy!

Moroccan Eggplant Dip

Ingredients

3 medium eggplants (about 2 1/2 lbs.), halved lengthwise

2 tomatoes, quartered

1/2 cup cilantro leaves

1/4 cup EVOO

3 cloves garlic, grated

1 1/2 teaspoons cumin

1 teaspoon fresh lemon juice

Salt and pepper (to taste)

Crushed Red Pepper (Optional)

Directions

Roast eggplant cut side down at 425 degrees for 20 minutes. Scrape flesh into strainer; press out liquid and discard. Puree flesh in food processor with remaining ingredients. Drizzle with more EVOO. Add a few shakes of Crushed Red Pepper if you like a little kick! Serve with Pita Chips or Melba toast.

From The Kitchen of: Rachel Travers

Adapted from a recipe by Meredith Corporation. 

Click Here to Print: http://www.scribd.com/doc/121295333/Moroccan-Eggplant-Dip

Minotti-Chokes

My coworker Stephanie Minotti sometimes surprises me and brings me in lunch, and last week she made me Artichokes this new way that I fell in love with! Although I think plain old chokes & butter is always going to be my favorite way to prepare them, her method was a fresh new twist that was very easy to make! Plus for my weight watchers followers Artichokes are ZERO points! Just count points for however many tablespoons of Oil you use and that's it! They are VERY filling, I ate 2 for dinner and that was enough for me!

If you are unfamiliar with this vegetable, see more detailed information on the basics of Artichokes on my earlier post here: http://kitchenmittens.blogspot.com/2011/12/artichokes.html

Preparation:

• Trim the stem off the bottom each artichoke & remove a few of the outer leaves. Take a large knife and chop the tip of the top off
• Spread apart the leaves stuffing minced or slices of garlic in between them, and sprinkle Crushed red Pepper flakes inside also (more or less to suit your spice tolerance)
• Drizzle Olive Oil (about 1 tablespoon each artichoke- more/less to taste) and a splash of White Balsamic Vinegar.
• Bring a large pot of Salted water to boil on High heat.  Using just enough water so that when they are standing it will cover about half way up the side of the artichoke *do not cover them completely with the water.  I placed a mug in the center and wedged the artichokes around so they would remain standing upright. 
• Cover, reduce to a rolling boil on medium heat.  Cook for about 35-40 minutes.  *depending on the size.  They are done when you can easily pull a leaf out of the center.  Remove carefully with tongs and serve immediately!

Rob Forgot the Broccoli...Asparagus Salad!

Happy Memorial Day to everyone! I hope you are all enjoying this lovely holiday weekend also known as the official "start to summer"!  While preparing for a small holiday BBQ with our close friends, I went to make one of my favorite summer salad staples: Broccoli salad.  You know the one with a yummy sweet mayo based sauce topped with crisp bacon, red onion and sunflower seeds.  Come home from work to find that Rob got everything on my grocery list, but Forgot the Broccoli! (Or as he claims "they were out" yea ok Rob whatever you say!)  So scrapping that idea I started sifting through the vegetable drawer and decided I had better just wing it and come up with an alternative twist to my old favorite....hence the newly created Asparagus Salad!  I think by choosing to make a Lemony balsamic vinaigrette instead of the sweet mayo sauce I also cut some calories too!  This salad was a very fresh tasting substitue for my original plan and a big hit with our friends! I hope you will try this at your next party or bbq! 

Rob Forgot the Broccoli….Asparagus Salad!

1 Bunch Asparagus, cut into bite size pieces

1 Red Bell Pepper, chopped

4 Stalks of Celery, sliced

5 Slices Bacon, cooked crisp & crumbled

¼ cup Sunflower Seeds

2 tablespoons white wine

1 tablespoon Extra Virgin Olive Oil

½ tablespoon diced garlic

1 tablespoon White Balsamic Vinegar

1 Lemon, zested

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

½ teaspoon fresh ground pepper

¼ Cup Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

6 Fresh Basil Leaves, minced

Heat a medium sauté pan, add white wine, 1 tablespoon of EVOO & diced garlic.  Sauté asparagus pieces for a few minutes, cover and continue warming for a few more minutes until asparagus has softened up a bit, but is still crisp to bite.  Set aside to cool.

In a medium bowl whisk together white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt & pepper.  Continue whisking and slowly stir in ¼ cup EVOO.  Toss with cooled asparagus, red bell pepper and celery. Cover and refrigerate for 1 hour.

Toss thoroughly; add in crumbled bacon and sunflower seeds, tossing again.  Serve chilled.

*From the Kitchen of Rachel Travers

Click here to Print this recipe: http://www.scribd.com/doc/95002067/Rob-Forgot-the-Broccoli-Asparagus-Salad 

Artichokes

As I make my weekly shopping run, and proceed through the check-out line; It NEVER fails that as soon as the cashier comes upon this particular item they will inevitably hold up the produce bag, wrinkle their nose, raise an eyebrow and stammer "Whaaaat's this??!!" Many smart remarks run through my head as potential responses...tell them its a green pepper they are on sale 10 for 10! Yet I know I had better behave, and perhaps I can educate them on this alien form of produce that apparently nobody else ever purchases. "Why it's an Artichoke!!" I reply cheerily. Some look at me in disgust as though the inconvenience of looking up the produce number has clearly ruined their evening; while others inquire how does one cook an artichoke?! A question many of my friends have asked me and this technique is one I am always happy to share.

While there are many methods to making artichokes, I prefer the basic boiled or steamed Whole Artichoke. Growing up this was one of my favorite things to eat for dinner, it was always a special treat and what kid doesn't love picking apart their food and dousing it in butter?!

Anyone who has eaten a whole artichoke before tends to tell me they have a favorite "dip" for the leaves. Some dip it in mayo, vinaigrette, lemon juice, or my favorite: melted butter! For your first time I recommend either setting out an assortment of dipping options or sticking with just butter.

Next time you pass through the produce section of your local grocery, grab a couple artichokes and give this technique a try! Don't forget to have fun with the check out clerk ;)

Basic Steamed Artichoke

2-4 Large, Whole Artichokes (1 per person)

Salt to taste

Butter or Dipping Sauce

• Make sure when purchasing, they are plump & firm when squeezed. Leaves should be crisp.
• Set a large pot of water to boil, tossing in a pinch of salt to taste.
• Break off the outer leaves that are small and rough looking. With scissors, trim any of the sharp points off of the outer leaves if desired (usually when serving children). Snip off about a 1/2 inch to 1 inch off the bottom of the stem. Discard clippings.
• Place whole artichoke in boiling water or steamer, bottoms up, cover and cook for about 30-45 minutes, depending on the size. You can taste test one of the middle leaves to test for doneness. It should pull away very easily and the meat will taste very tender. If it tastes too starchy let it go a bit longer.
• Remove with tongs and hold with tip down to allow the water to drain out into the pot. Give a little squeeze with the tongs to get any excess out of the middle.
• Serve immediately with your choice of dipping sauce. Typically served with hot melted butter. Or you can serve with vinaigrette, mayonnaise, or lemon juice.

How to Eat Leaves:

Peel off the leaves starting from the outside. The first few outer leaves will be a bit tough, feel free to discard if not to your liking. Dip into your butter or sauce then scrape the “meat” off with your teeth. You should be holding the pointed end in your fingertips, and putting the bottom part in first. The inside of the leaf where it’s meaty should be facing up if you are a top teeth scraper and vice versa. Discard the leaf in a trash bowl. Continue until you reach the Choke, needle like center that you Do Not want to eat.

The Heart <3

Holding it by its stem, take a butter knife and carefully slide it in between the needle part and the heart. It should lift up; scrape off to reveal the coveted “Heart” below. Discard all of the choke into your trash bowl. Once the heart is revealed dip it into your sauce & enjoy. You can eat the stem too if you desire, or discard.

From the Kitchen of: Rachel Travers

Click here to Print: http://www.scribd.com/doc/75516286/Basic-Steamed-Artichoke