Ricotta and Tahini Dip

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I made this dip for a potluck party we went last weekend. The theme of the potluck was Lebanese food. I had already made some hummus last week, so I decided to make a different dip this time.

This ricotta-tahini dip is really great. Originally it is made with chopped onions but I like using green onions instead, they add a great flavour. This is a great alternative to the old ranch dip, think of that next time you make a vegetable platter. I also use is as a sandwich spread, after all it is just dressed up ricotta... making it couldn't be easier:

Ricotta Tahini Dip Recipe:

1 (14 oz) container of ricotta

3/4 cup of tahini

3 small green onions, chopped

1/2 teaspoon of salt (or to your taste)

olive oil

Blend the first 4 ingredients in the food processor. Slowly add olive oil until you get a creamy dip consistency. Keep refrigerated.

Brazilian Açai in the Bowl (Açai na Tigela)

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First things first. It is pronounced a-sigh-EE, with the emphasis on the EE. Not a-SIGH-ee, as it is in a certain TV juice commercial. Well, now that we got that straight, let's talk about açai.

Açai is a berry that grows in certain palm trees in the Amazon rainforest. Considered a super food, açai is low in sugar, high in antioxidants, good fats, protein, vitamins and carbohydrates. This little fruit has it all. It is not a surprise that it became so widely popular here in the States where people continue to look for good-for-you, healthy foods.

Brazilian indigenous tribes have been using açai for centuries to cure many health problems. Over the centuries, this berry made its way from the tall trees fromthe jungles of Amazon to Brazilian's modern kitchens. What you see on this post is the açai in the bowl (açai na tigela), which is the most popular way of eating açai but Brazilians, specially from the north region use açai in various ways including with fish dishes.

Here in the U.S. we can find frozen pulp of açai in many supermarkets. Of course there are also juices, ice creams, smoothies and sorbets flavoured with açai, but if you really want to take as much advantage as possible of it's nutritional value, try using the concentrated frozen pulp. Here in Seattle I buy Sambazon frozen pulp. They come in packages of 4 individual portions of 100 grams (3.53 oz) each called smoothie packs.

Here is how it looks like:

In Brazil the typical açai bowl is mixed with guarana syrup which is loaded with caffeine. I normally have my bowl of açai for breakfast and so I figure my coffee (which are also Brazilian beans) have enough caffeine for me.

To make my version of the Açai in the Bowl you need:

1 individual (100 grams) package of frozen açai pulp

1 banana

a splash of soy milk

granola

Break up the frozen açai pulp in large pieces and place it in the bowl of a blender. Add half of the banana and the soy milk. Blend it until smooth. Pour into a bowl and top it with the remaining banana, sliced and granola. This makes enough for one bowl. The recipe is easily doubled or tripled.

Useful Notes:

• The same açai bowl can be made with different fruits like mangoes.
• You can make a drinking smoothie by adding more liquid to the recipe.
• Açai stains. It's colour is very strong so you will end up with a dark tongue and perhaps even lips (depends on how much you have I guess). Not recommended on a first date.
• This is NOT a sweet treat (unless you load it with sugar, of course).

A Valentine's Day Breakfast Idea

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This photo is from last October, when Andrew and I celebrated our second anniversary. The flowers were my present from him, and the breakfast was mine for him. I am a believer of celebrating life special dates, but that doesn't necessarily mean expensive presents or fancy restaurant dinners.  

I made this breakfast back then and thought I would share the idea here since Valentines Day is coming soon.

The heart-shaped eggs were made with a pancake/egg shaper, I think they turned out very cute. I kind of burned the toasts....but if you look closely, it says I ♥ YOU. It is just something you press on the bread before toasting it.

 

I bought both these items at Urban Outfitters, but I am sure they are available at kitchen supply stores. Unfortunately I don't have the original packaging anymore and therefore can't really say what the brands are.  Here is a look at them:

They cost me very little and I was able to make something unexpected and surprise my valentine for breakfast. You can do the same.

Chicken Gyros

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Ok, so if you are Greek and know better, maybe you wouldn't call this a gyro. But I thought it would be so much nicer to tell Andrew that he has Chicken Gyros for dinner, rather than chicken sandwich on a pita with yogurt-cucumber sauce (which is basically what it is). Don't you agree?  This chicken gyros (?) are easy to  prepare and pretty healthy too. The yogurt sauce and feta cheese bring a good amount of calcium, the chicken is lean protein and there are lots of veggies in the sandwich too. A great meal.

I used only  a quarter of a chicken breast for each sandwich. I think it is enough, I like to balance the amount of meat with lots of fresh produce.

Chicken Gyros Recipe:

makes 4 gyros

 

You will need:

1 chicken breast

2 tomatoes, sliced

4 lettuce leaves

slices of red onion

crumbled feta cheese

4  pita, Greek type (not the pocket type)

 

For the cucumber-yogurt sauce:

plain yogurt

cucumber

chopped garlic

olive oil

salt and pepper

 

Make the chicken:

Pat dry and season the chicken breast with salt and pepper.  Brush it with some olive oil (or use your hands to spread the oil). Grill chicken on a hot barbeque or indoor grill until cooked, about  12-15  minutes total.  Set aside.

 

Make the cucumber-yogurt sauce:

I really don't know the exact proportions for making this sauce, I guess it is up to your personal taste.

You can shred or dice the cucumber. Mix it with the plain yogurt and the garlic, season with salt and pepper and drizzle a little olive oil. Mix until combined. This sauce can be made in advance and kept in the fridge, it will actually improve the flavours in it.

 

Assemble the sandwich:

Quickly warm the pita breads so they are easier to roll.  You can do this in the oven, microwave or grill. Whatever way you choose, it should take less than a minute.

Drop a spoonful of the sauce on the bottom of each pita. Slice the chicken into strips and divide it into 4 portions. Place one portion on each pita over the sauce. Top it with the tomatoes, the lettuce leaves and the slices of onion. Sprinkle them all with crumbled feta and wrap the pita bread.

Yakult

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First of all, let me make it clear that I am not making any money nor have I been asked to talk about this product or review it. This is simply me, wanting to share something I like with you.  We all heard that consuming probiotics helps regulate our digest system, keeps us regular and  it is good for our overall health and immune system. This is just another way you can get your daily dose of healthy bacteria!

So what is Yakult?

According to Wikipedia, Yakult  is "a Japanese probiotic milk-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota."

Here is what I know about it:

• Yakult contains it's own probiotic (live, friendly bacteria) called Lactobacillus casei.
• That means you cannot get it from any other products, even yogurts.
• It tastes great, just a little bit sweet (very little)
• They come in small individual 2.7 oz bottles.
• I love to peel the lid off and just drink it straight from the bottle.
• It is gluten-free.

How do I know Yakult?

I grew up drinking it. These tiny bottles can be found in every grocery store and super market in Brazil. I have  enjoyed the taste of Yakult  since my early ages and I continue to enjoy it. Until this day, every time I visit my family back home my mom makes sure there is a pack of Yakult waiting for me in the fridge.

Unfortunately they are not that popular here in North America.  When I was in Vancouver, BC I found them at the H Mart downtown. Here in Seattle I was so happy to see Yakult at the Uwajimaya store. These are both Asian grocery stores.

You can find out more about Yakult on their site, including the complete nutrition info and where to find it in the US.

I hope you get to try it and if you do, let me know what you think!

Cheers!

 

Grilled Eggplant with Crispy Crust

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This is a typical meal for me at home: a simple,  "no-recipe required" type of dish. Since I often have eggplant on hand, this is a dish I made several times and with many variations.  The one pictured here was made using homemade hummus and sun-dried-tomatoes. I like to pair it with a green salad for a quick and healthy meal.

This is more an idea rather than a recipe itself.

I will highlight the steps, although I think it is really simple:

1 - Slice the eggplant longwise into steaks about 1 inch thick. Season with salt and pepper and brush with olive oil.

2- Grill or roast them until cooked, but still somewhat firm and holding its shape.

3- Top the eggplant steaks with whatever you want. Some options are:

• chopped sun-dried-tomatoes
• fresh sliced tomatoes
• hummus
• basil leaves
• spinach leaves, cooked or raw
• white beans or white bean pure
• ground meat, or bolognese sauce
• sautéed mushrooms
• leftover risotto or rice

 

4- On a dry skillet over medium-low heat, mix bread crumbs or Panko with a drizzle of olive oil and fresh chopped parsley and cook until lightly toasted.

5- Top everything with the Panko/breadcrumb mix and reheat it quickly either back on the grill or in a hot (400 degrees) oven foe about 5 minutes.

 

Mongolian Beef

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This is one of Andrew's favourite dish to have at any Asian restaurant. I have  made it for him in a couple of different ways, but the goal was to be as close to a restaurant meal as possible. It's a nice way to treat yourself or someone you love without shrinking your wallet's contents (or having to face any ugly winter weather outside).

I use only one wok to make this version of Mongolian beef, good news if don't really love cleaning up pots (who does anyway?). The thickness of the sauce is up to your liking, the longest you cook it for, the thicker it will get. Thinning it out with water is also an option. I tried this dish with flank steaks, sliced crosswise and also with pre-cut stir-fry meat which is cheaper. According to Andrew (the tester, taster and Mongolian Beef expert), the flank steak is a better choice. Still on Andrew's expert opinion of the dish... I add  half of a teaspoon of red pepper flakes to it and it gets a "2 stars"  in spiciness.

 

Mongolian Beef Recipe:

makes 2 servings

You will need:

 

1 lb of flank steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use low sodium)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

 

 

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

 

	Use a strainer to help shake off excess corn starch from beef. They should be lightly coated, not over coated with corn starch.

 

Cheddar Cheese and Beer Soup with Garlic Toast

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I had this recipe page in my pile of "to cook" for far too long. It is from an old issue of Real Simple magazine, and when I say old, I mean about three or four years, when I used to buy the magazines. I don't do that anymore, Andrew has convinced me that buying magazines is an expensive habit. Besides, many of the magazine's contents these days can be easily found on the web (in fact I found this recipe's link on the magazine site).

This soup was really good. I made it on a cold and rainy day and it felt like the perfect thing to have. I wanted to use some white sharp cheddar but couldn't find any so I made it with the yellow one, still sharp though. What I liked most about this soup is that it is kind of creamy because of the cheese, but it also has pieces of vegetables for you to sort of bite on. The beer taste is very subtle (use a very light beer, please), but you can certainly taste a little bitterness from it. It is a good combination. I hope you'll like it.

Cheddar and Beer Soup Recipe:

adapted from here

serves 4

You will need:

4 tablespoons of unsalted butter

1/2 onion, chopped

1 stalk of celery, chopped

1 large carrot, chopped

1 garlic clove, minced

1/2 cup of all-purpose flour

2 cups of vegetable broth

2 cups of whole milk

1 12 oz bottle of light beer

3 cups of grated sharp cheddar

1 1/2 teaspoon of salt

1/4 teaspoon of pepper

1 tablespoon of sugar

Heat a large pot over medium heat and melt butter. Add the onions and cook until translucent, about 10 minutes. Add celery and carrots and cook for another 5 minutes or so, stirring occasionally. Add garlic and cook for a minute more.

Add the flour, stir quickly and add the broth. Keep stirring while adding the milk and beer. Bring it to a gentle boil, soup should thicken slightly. Add the cheese and season the soup the salt and pepper. Simmer for about 15 minutes, stirring occasionally to dissolve the skin that forms on the surface.

Top it with come more grated cheese and serve it hot with garlic toasts.

Note:

To make the garlic toasts, place bread slices (any kind you want) in a preheated 350 degrees oven for 10 minutes. Remove and rub a peeled garlic clove on the toasted slices.

Hummus

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I love Middle-Eastern foods and hummus is no exception. But I never managed to make some good hummus at home, and to be honest, even at restaurant sometimes hummus can be disappointing. A good hummus for me needs to be moist and smooth and not have a major ingredient flavour overpowering the others, like lemon, cummin or garlic. That is exactly how my past attempts were, dry and too garlicky, or too lemony... To try and moisten it up I often added more olive oil but still didn't get what I was looking for.
When I read Mercedes post and recipe about Hummus, I knew that my search for the perfect hummus was over. If you are interest in making  good, authentic hummus, I encourage you to read her post, it is super informative and she gives lots of variations to the Hummus bi Tahine, which is the one I made (and the most common one). It was a real surprise for me to find out that a hummus recipe doesn't use both tahini and olive oil. It is either one or the other. Most of the recipes I see call for both, and believe me, I looked (and tried) at a lot of hummus recipes.
I made half of the original recipe from Mercedes,  because I am the only hummus-eater here at home.The bowl you see in the picture is all of it, about 2 cups.
I love this hummus and I am very excited to be able to share this recipe with you.  Enjoy it!

Hummus bi Tahine
adapted from the blog Desert Candy

I used:
1 15 oz can of chickpeas
1 teaspoon of salt
1 garlic clove
1/4 cup of  tahini
1/4 cup of fresh lemon juice
olive oil and paprika for serving at the end

First prepare the chickpeas:
Rinse and drain the chickpeas and transfer to a pot. Cover it with water by one inch or so. Gently rub the chickpeas with your hands to loosen their skins and remove the ones that come off. Bring water to a boil, reduce heat and simmer for about 5 minutes or until the chickpeas are very soft. Drain and reserve about 1/2 cup of the cooking water. Remove any other pieces of skins.

In the food processor, add the tahini, lemon juice, salt and garlic and process for a couple of seconds. Add the chickpeas and process until it's all incorporated. At this point the hummus is probably on the dry side. Add the cooking water, about a tablespoon at a time and pulse. Keep adding cooking water until it gets to the desired consistency.
Transfer to a bowl or serving platter, make an indentation and drizzle some olive oil. Sprinkle with paprika and voila!

Grilled Asparagus and Poached Egg Salad

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Here is a super-quick, super-healthy meal, perfect for those days when time (or disposition to cook) is not really on your side. That happens to me often, and it is so easy to just settle for  a grilled cheese, but having a good meal always makes me feel better, and having too many grilled cheeses in a week make me feel like I am not really looking after myself... My trick then is to keep lots of vegetables in the fridge that are easy to prepare as well as washed, ready-to-eat salads.

Asparagus and eggs are always a good combination, I often have scrambles eggs with sauteed asparagus and roasted tomatoes  for lunch. This time I poached my egg (oops, that didn't sound right...) and used one of those bagged mixed salads.

This dish took me no time to prepare and it is so easy to make I even feel a bit silly posting a recipe for it, but here it goes anyway.

 

Grilled Asparagus and Poached Egg salad Recipe:

 

A handful of asparagus, tough ends trimmed

1 large egg

Mixed greens or your salad of choice

Lemon vinaigrette (*see recipe bellow)

Parmesan shavings

 

 

Heat the grill.

To poach the egg:

Fill a large pot with water about 3 inches deep and bring it to a simmer. Add a splash of white vinegar to the water and use a spoon to make a gentle swirl. Crack the egg in a small bowl, cup, ramekin or a soup ladle. Be careful to keep the yolk intact. Lower it into the water and cook until done, 3-4 minutes.

Meanwhile, coat asparagus with olive oil and grill for about 10 minutes, until they are cooked but still firm. Dress the salad greens with the vinaigrette. 

Plate the salad by layering the greens, then asparagus and topping it with the poached egg. Add fresh Parmesan shavings and season to taste.

 

* Lemon Vinaigrette:

Use 1 part lemon juice, 1 part olive oil, salt and pepper to taste. Shake it well.  Sometimes I add dried oregano to it, or Dijon mustard.