7 Layer Greek Dip

A while back one of our board members brought a similar dip to one of our meetings. I have to confess that my original thought of cream cheese and hummus combined was not a good one. It turned out to be exactly the kind of thing I was looking for. Despite the fact that fresh, local veggies have not yet arrived to Fairbanks, this dip has a perfect fresh and spring like flavor.
I immediately searched  online for the recipe and when I found this one that I thought I would fancy up a bit. Maybe use fresh herbs instead of dried, and make my own hummus and homemade pita chips. In the end I just got lazy. You know what? It was still pretty good, ok really good. The only thing I would do differently next time is use fresh, warm pita triangles instead of the store bought pita chips. The dip, I won't change at all. Sometimes when life gets a little crazy it's nice to have something simple to bring to a party.

 

Balsamic Vinaigrette

I would rather eat a dry salad rather than dousing it with a bottled vinaigrette. I do not consider myself a food snob. I'm not the kind of person my friends worry about inviting over for dinner because their food might not be good enough. I will eat pretty much anything (except quiche) and I don't pass judgment on other people's food habits. Except for one thing, bottled vinaigrette. It is so easy to make yourself and honestly doesn't take much more time than opening a bottle (ok, you do have to open three bottles). The thing is if you want to take the extra time by adding some fresh herbs or garlic you can go from really good to fabulous in no time. I will promise you this basic recipe that can be made in 3 minutes flat tastes better than any store bought dressing you will ever taste. I used Balsamic Vinegar, but Red Wine or another other will work great too. This does not follow your standard 3 to 1 ratio for Vinaigrette as I prefer a little more flavor.

Maple Walnuts with Rosemary and Orange Zest

Last week on my trip to Anchorage I felt like a temperamental four year old. In my head I was stomping my feet and crying "Why?". Why can't we have a cheese shop in Fairbanks? What about a chocolate lounge? A good brewery? The big question, why can't we get lettuce that isn't slimy and disgusting? I just don't understand. Maybe I need a nap.
I understand why we can't have the things that Seattle has. Shipping costs, distance, etc...
It's just not fair that Anchorage gets to have them and we don't. Really, it is only a seven hour car ride, or less than an hour by plane. Hmmmph.
Well, at least I was able to have two good salads while I was there. I also picked up some Valdeon Blue Cheese from Frommagio's. Back here in the real world of Fairbanks I scour the produce section for something green and leafy to serve it with. I will even stoop to bag lettuce, or this week a bag spinach. All this to eat something green. Good luck finding fresh veggies to top that salad. Luckily, with some really good cheese, homemade vinaigrette, and some dried fruit I can get by with something that resembles salad. If I really want to feel like I'm eating something special and forget about the lack of fresh produce, I  add some candied nuts. Recently, I stumbled across a few good  recipes that really add that extra touch to an otherwise boring salad. This recipe is a combination of two of them. The citrus flavor really complements the blue cheese and the rosemary makes your house smell wonderful while they are cooking. Rosemary and Citrus are both recommended recommended aromatherapy for Seasonal Affective Disorder.

Fresh Tomato Salad

This post is all wrong and I just want you to know that I am aware of this fact. I'm writing to you about tomatoes in November from Fairbanks, Alaska. This salad screams fresh tomato and herbs from the garden. Ever since I returned from San Francisco I can't stop thinking about the heirloom tomato salad I had at Fish and Farm. It doesn't help that I drove all the way out to Pt. Reyes station just so I could bring some of this Blue Cheese home with me. Even though I have tossed the cheese on salads of romaine and smeared it across sliced pears, I still needed this salad.
I'm not a huge fan of recipes with step-by-step photos. I am one to say, "Just give me the recipe" and scroll to the bottom of the page. This one is so amazingly simple I couldn't resist...

Carrot Ginger Dressing

The first time I ever had sushi I was so excited to try something new. I went into it totally open minded and wasn't really sure what to expect. Honestly, I wasn't that impressed. It wasn't that the place I went wasn't good, I just felt sort of indifferent to the whole experience. Then a month later I found myself craving it. How strange, I have never felt this way about any other food I have eaten in my adult life. Now, I love sushi and will never pass up a chance to stop at a good sushi place.
If you have ever been to a Japanese restaurant, I can almost guarantee you have had a dressing similar to this one. I always take the salad for granted when I am at a Japanese restaurant. I remember really enjoying it the first time I had it, but now it always feels like something you need to get through to get to the sushi. On its own with no anticipation of sushi to come, this dressing really shines. I really regret not searching out a recipe sooner. It's a great way to add a little something to a simple noodle bowl dinner. This recipe makes a whole lot, but keep in mind that it is more of a topping than a dressing. You will want to ladle it on thick. Most places just serve it over iceberg lettuce. I used mixed greens and added a little red onion and toasted sunflower seeds. This would make a great lunch to bring to work.

Strawberry Balsamic Salad

This time of year I want to have salad with every meal. I prefer to keep them simple, some nights it is only mixed greens with a sprinkle of feta or gorgonzola and a simple vinaigrette. The easiest combination I find that still feels like you made an effort is the fruit, toasted nut, and cheese combo. I have used everything from the traditional store bought mandarins with gorgonzola to apples and brie. This salad follows that equation and nets some fine results.

Curried Chicken Salad

I think everyone has that one meal each day that they don't really enjoy. A lot of people don't enjoy breakfast, whether it is the getting up early or the choices breakfast lays out. Well, I love breakfast, but I really struggle to come up with good idea for my work day lunches. We rarely have leftovers, and I am not a big fan of sandwiches (or leftovers for that matter). In the winter I always want something warm. My biggest downfall is that I work in the Student Union at the University, so 50 paces from my office is a food court. Lunch seems to be the thing I always put off until the last minute and then just never get around to doing. Half the time, I honestly just don't eat at all. I'll spend my lunch hour walking the puppy or I just work right through it. None of these options are healthy, maybe with the exception of the walk. I feel like lunch is just a really inconvenient time of day to be eating. There are things to do...
So, I have decided to make more effort to come up with at least one new work day lunch each week. This one comes from So Easy, I like this cookbook because it has a whole section on traveling lunches. I have not actually purchased it yet, so this is my adaptation from what I remember from browsing in the bookstore.

Lingonberry Vinaigrette

 A while back Bon Appetit did an article on New Austrian Cuisine. I made the entire dinner including goulash, spaetzle, and a red cabbage salad. This meal had a lot of flavors going on. Each individual component was good, but all together the competition happening on my tongue was just too much. When I asked David how he like the meal he said, "These flavors are just not something I'm used to, but I like the radioactive red color of the dressing on the cabbage." Somehow, I knew exactly what he meant. That dressing was really good, too much for the meal that night, but I knew if I worked with some of the ratios I could create a really good every day salad dressing. That is a really good thing considering I still have over 6 quarts of lingonberries in my freezer from last fall.


Lingonberry Vinaigrette

Ingredients
3 tablespoons lingonberry preserves,
or 1/4 cup lingonberries(fresh or frozen) and 1 teaspoon sugar
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
3/4 cup olive oil
1/4 teaspoon fresh ground black pepper

Preparation
In a medium bowl combine all ingredients and blend with an immersion blender, or use a regular blender. Serve over a bed of salad greens, ours was great topped with diced granny smith apple, chopped toasted walnuts, and gorgonzola.

*For those living in Alaska Lingonberries are called Low-Bush Cranberries.

Spicy Pepita Brittle and some resolutions...

The last day of 2009. This year more than any feels like a new beginning. Things have not been easy in 2009. It was definitely a year of change and transition. I'm trying not to fight the Fairbanks life, and am coming to terms with the fact that this is where I live for now. I'm not one for resolutions, but there are some things I want to accomplish this next year.

I want to renew my adventurous spirit (hopefully this will renew a thinner spirit as well). I would like to complete three major hikes this summer: this one, this one and this one. I would also like to ride my bike to Chena Hot Springs from our house, spend the night and ride back. I have also been very curious about this as well and if it goes well, would like to try and train for this in 2011. In addition I am hoping to revive my creative spirit by taking some art classes at the University starting with ceramics this spring semester. I'm still hoping to expand the blog to include more than just food. I'm still trying to figure that out. Food alone does not make me a well rounded girl (well, actually it does and that is the problem).

So, I wish you all a Happy New Year! Good luck with those resolutions. Don't forget to enjoy the blue moon tonight. Here's to a spicier new year...

This Pepita Brittle is great on a salad of mixed greens and gorgonzola with a simple white wine vinaigrette. It was supposed to be included on our Christmas dinner menu, but it took me several tries to get the recipe right, this is a good one. Keep an eye on the heat as once it gets to 300 degrees, the temperature really shoots up fast.

Spicy Pepita Brittle
adapted from Brittles, Barks, and BonBons
Ingredients
Butter, for pan
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
3 cups sugar
1 cup water
2 tablespoons light corn syrup
2 cups pepitas

Lightly butter a 10-by-15-inch jelly-roll pan and place parchment on bottom of pan, lightly butter parchment as well.
In a medium saucepan over medium heat, stir together the sugar, water, and corn syrup until the sugar is completely dissolved, about 5 minutes. Increase the heat to high and boil without stirring until the syrup is golden brown (about 335°F [168°C] on a candy thermometer), 10 to 15 minutes. When the sugar begins to brown around the edges of the pan, swirl the pan gently so that it caramelizes evenly. Quickly remove from the heat and carefully stir in the pepitas, cayenne, and salt.
Immediately pour into the prepared pan, using a spatula or wooden spoon to spread the nuts out flat if necessary. Let the brittle stand at room temperature until cool and hard, about 1 hour. Chop or break into chunks. Store in an airtight container at room temperature for up to 2 weeks.

Coconut Yogurt Salad Dressing

I should have titled this post "Remembering Summer", or maybe "Not remembering Summer". Remembering that I once had a blog, I logged on today to see what fellow bloggers have been up to lately and thinking that maybe I should post something I started looking through all my saved "almost" posts of this summer. So many of them I can't remember what is in the pictures, more or less where the recipes came from. Did we even eat this summer? Where does the time go?
This was one of those dinners that we didn't eat until after 10:00 p.m. because it was still light out and we felt like we had all the time in the world. It was inspired by a salad dressing David had at our local brewery one night. It was called Coconut Yogurt dressing. When I tasted it, I knew it had potential to be so much better. I'm pretty sure theirs is just a blend of yogurt and coconut milk. A few nights later I went to work on making it my own. In my mini food processor I blended about 1/2 cup coconut milk, 1/2 cup yogurt, one teaspoon garam masala and two tablespoons of spicy mango chutney. I coated the chicken in lemon juice and then dredged it in all the same spices I use for Tofu Tikka Masala and tossed it on the grill. This I served over a bed of greens with red onion, and toasted almonds and of course to prove it was summer in Alaska, a nasturtium blossom. This was a spectacular summer meal, one of many, if only I could remember the others...

Simple Macaroni Salad for a Hot Day

The weather has been really warm the last few weeks. I don't usually feel like cooking much when it is hot and even more so, I don't want to eat much. On Saturday I decided to make a pasta salad for lunch. It was perfect for a hot day. If you can't find smoked paprika, regular will also do. I think the smoked really added something though. David thought it needed more egg, so I added an extra one to the recipe.

Simple Macaroni Salad for a Hot Day

Ingredients

1/2 lb. macaroni cooked according to package, rinsed and cooled

2 hard boiled eggs, chopped

1 bell pepper (any color you like), chopped

1/4 cup chopped green onion, light and dark parts

1 tablespoon chopped parsley

1 tablespoon lemon juice

1/2 cup mayonnaise

1/2 teaspoon smoked paprika

salt and pepper to taste

In a large bowl combine egg, pepper, onion, parsley, and lemon juice. Let sit for 5 minutes. Add mayonnaise and paprika and thoroughly mix. Mix in cooked macaroni until completely coated and season with salt and pepper.

Serves two hungry people with a little extra to bring to work for lunch the next day.

Stir-Fried Chicken Salad

It has been really warm here and the smoke from the fires burning to the west of us make the days feel even more humid. At dinner, I want to turn the stove on for as little time as possible. This chicken salad is quick and easy, perfect for a really hot day.

Stir-Fried Chicken Salad
adapted from Cooking Light

Ingredients
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 teaspoon Sriracha or other hot sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges

Preparation
Combine first 7 ingredients in a medium bowl. Add chicken to the mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4-6 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Place 1 1/4 cups salad mixture on each plate. Top with chicken and drizzle with sauce, top each serving with onion and peanuts. Serve with a fresh squeeze of lime juice.

Lemony Potato Salad

Rhubarb isn't the only thing growing out of control in our garden right now. We were so lucky to have a lovely perennial garden already planted for us when we moved into the house, but I will be honest, because I didn't plant the stuff, sometimes I forget that it is there. It is only when it gets to the point that it is over grown and screaming, "somebody harvest me already", that I say "oh yeah, we have chives in our garden". Last year I actually purchased some chives before I found these lovely ones. So, with this bumper crop I couldn't wait to make this potato salad that called for 1/2 cup. I love how light and fresh this salad tastes. The recipe is doubled for a party size serving. I made it for one last week and will be taking it again to a little 4th of July BBQ tonight. You can find the original recipe at Epicurious if you want to make it for a smaller group. Also, I somehow forgot to buy mayonnaise and made my own last week, I couldn't believe what a difference it made. I recommend giving it a try, it was way easier than I thought. Enjoy the day, I hope it is as beautiful wherever you are as it is here in Fairbanks.
Lemony Potato Salad
adapted from Gourmet Magazine
6 pounds small boiling potatoes
2 cups chopped celery
1 cup mayonnaise
1/2 cup finely chopped chives
1 teaspoon grated lemon zest
juice of one lemon
2 teaspoon sugar
Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a large bowl.

Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

Spring Greens with Balsamic Tarragon Vinaigrette

Rosie Creek Farm arrived with the first greens of the season  at the Farmer's Market this past wednesday. There were also some (greenhouse grown) cucumbers from Delta.  So a simple celebratory salad was in order. You can half this recipe if you don't have two pounds of greens waiting for you in your fridge.

Ingredients
1 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1 shallot , finely grated or pureed in food processor
1 tablespoon fresh tarragon finely chopped
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

Whisk all ingredients in a small bowl until blended and creamy. I usually just throw everything in my mini food processor and then pour it all into a a small canning jar so it can be shaken in between servings. Keeps for one week in the fridge, remember to bring back to room temperature before serving.

Golden Beet and Pomegranate Salad

When I was searching for recipes to make with my new CSA box, I knew this had to go on the list. I always try and challenge myself to make recipes that use more than one item from my CSA and this one used three (golden beets, pomegrante, salad mix), plus some local red onions I still had left from our summer CSA.

Golden Beet and Pomegranate Salad 
from Simply Recipes
3 golden beets (can use regular red beets if you want, just not as pretty)


1 cup diced red onion 


1/4 cup red wine vinegar


1/4 cup chicken broth or vegetable broth


3 tablespoons Triple Sec or other orange-flavored liqueur


1 tablespoon sugar


1/2 teaspoon grated orange peel


1 cup pomegranate seeds


Salt


2 cups arugula and butter lettuce leaves


1/4 cup crumbled feta cheese

 Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.
 In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.
 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.
Serves 4.