Archive for the ‘Appetizer’ Category

Artichoke Dip

Bubbling hot

I was at a party one time and I couldn’t stop eating this artichoke dip. I think I practically ate the whole thing and the hostess had to make another batch. That’s the thing about me, I’m not shy about stuffing my face in public. It’s actually kind of gross sometimes; I can devour a burger and fries in minutes. Anyway, I bragged about this dip so much to the hostess that night that she finally gave me her recipe. I love this recipe because it’s super simple. There is no spinach in there, which I think is what makes it easy to make. You can certainly add spinach, you just have to deal with thawing it and ringing it out really well.

This recipe is by no means low fat; in fact in might give you an instance heart attack, but it’s an artichoke dip so you probably already knew that. I recommend doubling the recipe if you’re having a big party cause it’ll go fast.

Prep time: 15 minutes
Cook time: 25 minutes
Level: Easy
Yield: 4-6 servings


1 cup mayo
1 cup parmigiano reggiano
3-4 ounces herbed goat cheese
1 can artichoke hearts
freshly ground black pepper


Preheat oven to 350 degrees. Drain artichokes and chop roughly. Combine all ingredients well and bake for 25 minutes. That’s it!

Oh yeah, I think I promised a giveaway. So here it is! A good friend of mine introduced me to these amazing edible icing sheets. His cousin owns the company, ticings, that makes these lovely pieces. I’ll be honest that I haven’t yet used the product but they look like fun. I’m not getting paid to advertise the product and I don’t know the owner personally. I just really want to share the product with you-all. I think the packet I have has 4 of the miniature and two of the regular sized sheets. If you’re interested, leave me a comment on this post and I’ll pick a random winner in a week or so.  I’m a little scared no one will comments. 🙂


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Sometimes you have an over abundance of  peppers and tomatillos. This has been the case for me all summer long; I’ve constantly had an overabundance of some vegetable or fruit and had no idea what to do with it. At first it was lettuce and cabbage then it was rhubarb and garbanzo beans, and now squash and onions and corn; oh my!

I guess that’s really one of the only cons of being part of a CSA, having all this food that you don’t know what to do with. I’ve given away tons of stuff this summer and even frozen several batches of green beans and onions and still feel overwhelmed. Although I will not participate in a CSA next year for this specific reason I will really miss having vegetables in my share that I would not normally buy. It’s been fun receiving greens that I wouldn’t normally think of eating and finding creative ways to incorporate them into my diet.

Portland has a plethora of Farmer’s Markets within my reach and my plan is to hit them up frequently next year. With the subscription to the CSA this year I haven’t really had much need to hit up the market, although I do still go to several because I love the atmosphere and the farmers. Here is what is available to me as far as markets go:

Sunday: Montavilla Market
Monday: Pioneer Square Market
Wednesday: PSU Market
Thursday: PGE puts on a market in August and September in the plaza
Saturday: PSU Market and Hollywood Market

Now that we’re talking about markets, let me mention that I have been getting involved in the Montavilla Market. This market is literally down the street from my house and it’s truly a wonderful place. I love going there and getting to know all the volunteers, vendors and shoppers. It feels so good to be involved in something not only sustainable but also invigorating. I’ll talk more about the market in another post but I do want to mention that Kyle Curtis the Assistant Market Manager and Volunteer Coordinator is speaking at a community food forum this coming Saturday, September 25th. The talk is titled “Where’s the Food” and the subject is about access to healthy food in East Portland. The event will be held at the Highland Church of Christ in the Fellowship Hall, 7600 NE Glisan St.

Prep time: 20 minutes
Cook time: 40 minutes
Level: Medium
Yield: 4 servings

5 large tomatillos – paper removed, washed and cut in half
1 bell pepper (I used a purple bell and an anaheim pepper)- roughly chopped
1/2 medium onion – roughly chopped
2 tbsp olive oil
salt & pepper
1/2 jalapeno – chopped (more if you want it hotter)
1 large handful cilantro

Toss tomatillos, peppers and onions in oil and season with salt & pepper. Roast in 350 F oven for 35 -45 min or until charred spots begin to form. Allow the mixture to cool slightly. Then blend all ingredients with jalapeno and cilantro in a food processor. You’ll want to leave it slightly chunky.
Season with more salt & pepper if needed.

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Green Hummus

new 236

No it’s not guacamole, it’s actually hummus. Last week I received this strange plant from my CSA that turned out to be fresh garbanzo beans. Sun Gold Farm decided to send the entire plant because it’s too time consuming to harvest the little pods. I had never seen fresh garbanzo beans and I had no idea what to do with them. After some research I found out that you can still make hummus with the fresh peas and still get a similar result. The fresh peas are slightly sweet and have a nuttier flavor. If you can’t find these little treats at the farmers market look for them in your favorite Hispanic grocery store. It turns out the pods are a popular snack in Mexico and served similar to edamame.

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new 232

Prep time: 30 minutes
Cook time: 30 minutes
Level: Easy but time consuming
Yield: 8 servings

1 and 1/2 cups fresh garbanzos (not dried)
2 cloves garlic
1/4 cup tahini
Juice of one lemon
1/3 cup olive oil
2 teaspoons salt

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Steam the fresh beans in pot with steamer insert over medium-high heat for about 30 minutes, or until beans are cooked but still slightly crunchy. Skins should slide off under a firm pinch. You can either set them aside to cool for a couple minutes or blend while still warm. I prefer the latter and think it tastes much better when it’s still a little warm.

In a food processor, add steamed beans, tahini and lemon juice and garlic cloves. Pulse and begin slowly adding olive oil. If the mixture has trouble moving, add up to a 1/3 cup water as needed. Puree for several minutes.

Season with salt and pepper if you desire. Serve with olive oil drizzled on top.

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