Caramelized Onion Dip

 

Caramelized Onion Dip

Ingredients:
1 TBS olive oil
1 large onion (sweet)
2 cloves garlic
1 TBS butter
2 tsp onion bouillon 
1/2 tsp Worcestershire sauce
1 TBS fresh parsley, chopped
1 cup sour cream
Garnish with chopped scallions and coarse pepper 

Directions:
1.  Heat oil in a medium-size skillet on med/high temperature.  Stir in the sliced onions.  Cover to sweat the onions to soften, stirring occasionally.  Cook the onions until nicely browned and soft.  Stir in the garlic and cook 5 mins.
2.  Melt the butter in the skillet.  Stir in the bouillon, Worcestershire, and parsley.  Cook for 3 mins.
3.  Add the sour cream and onion mixture to a food processor.  Puree until smooth.  Add to a serving bowl.  Top with coarse pepper and chopped scallions.  Serve with chips or vegetables.

Vegetable Medley Tempura with Celery Dip

Veggie Ingredients:
1-2 cups peanut oil (or canola oil)
1 whole head Celery (with wide bottom), washed
1 large red onion, sliced in 1/2 inch rings
4 jalapeno peppers, sliced lengthwise
4 large portobello mushroom, wiped clean and sliced in half
1 sweet corn on cob, sliced into 1 inch rings

Tempura Batter:
2 cups flour ( I use my own blend of gluten free)
2 TBS baking powder
2 TBS sesame oil
1 cup cold seltzer
1 egg
1/8 tsp salt

Celery Veggie Dip:
2 garlic cloves
2 cups celery
1 cup bell pepper  ( I like half red and half yellow)
1/2 cup red onion
1 cup parsley
1/2 jalapeno
8 ozs cream cheese, room temperature
1 cup cottage cheese
1/8 tsp salt
1/8 tsp coarse pepper



Directions:
1.  Heat 1 cup oil in large cast iron skillet on medium/high heat.  Additional oil will be added as veggies cook.
2.  Make sure all veggies are washed and wiped dry before dipping into batter.  Start with celery.  Trim off tops with knife about 4 inches down.  Cut off bottom of celery head, approx. 4 inches from the bottom.  Cut remaining celery ribs into 3 - 4 inch pieces.  Prep remaining veggies.
3. In large mixing bowl add ingredients of batter, whisk. Dip veggies into batter, completely covering.  Add to hot oil and saute for approx. 1-2 mins, depending of the thickness of veggie.  Flip and saute the other side until brown.  Place on paper towel to drain excess oil.  Repeat process for remaining veggies, reserving celery leaves for last.
4.  Dip: In medium size bowl add garlic, celery, peppers, onions, parsley and 1/2 of a jalapeno (or less, according to likeness).  Pulse in medium size food processor to chop, but not puree.  Add cream cheese and pulse a few times to incorporate.  Add contents to small bowl.  Fold in cottage cheese.  Season with salt and pepper.  Refrigerate until ready to use.
5.  Trim out inside of celery stalk to create a bowl.  Add dip to the inside.  Serve in center of platter with tempura around it.  Place the celery tempura leaves on top

Serves 4-6

Italian Guacamole with Pizza Strips

Mix together in medium size bowl:

1/2 cup roasted eggplant
2 avocados, cubed
1 garlic clove, chopped fine
1/4 cup sun dried tomatoes (packed in oil) drained
1/2 cup cannellini beans
1/2 cup artichoke hearts, chopped
1 TBS jalapeno peppers, chopped fine
2 TBS sweet basil, chopped
1 lime, zested and juiced
1/4 tsp sea salt
1/4 tsp course black pepper
1 large preparred pizza crust
3 TBS oil from sun dried tomatoes
2 TBS parmesan cheese


Directions:

1.  Cut a few slices of eggplant with skin (for color). Season with salt and pepper.  Bake in oven or toaster oven on 375 degrees until starts to brown. (Approx. 15 mins)  Let cool, dice and place in medium size mixing bowl.
2.  To mixing bowl add avocados, garlic, sun dried tomatoes, cannellini beans, artichoke hearts, jalapeno peppers, basil, lime zest, lime juice, salt and pepper.  Toss.  Serve warm or refrigerate.
3.  Spread oil from sun dried tomatoes on pizza crust.  Sprinkle parmesan cheese.  Season with salt and pepper.  Bake until crispy in 375 degree oven. (approx. 10 mins).  Slice into pizza rectangles. 

Chick Pea Salad Hummus

This recipe makes a huge bowl of Chick Pea Salad.  Recipe can be divided in half to make less.  I like making this salad and serving it, tossed over lettuce on day "one".  On day "two", puree the leftovers and turn this wonder, delicious and very healthy salad into a hummus dip.  Serve with potato chips, pita chips, crackers or even some sliced, toasted Italian Bread.  Enjoy!!!

Ingredients:
2 cups chick peas
2 cups red, grape tomatoes
1 cup black olives, sliced
1 cup artichoke hearts, marinated or packed in water.
1 avocado, sliced
1/2 cup red onion, chopped
8 ozs feta cheese crumbles, optional
4 cloves garlic, chopped
2 limes, juiced and zest (or lemon)
1-2 cups fresh cilantro, chopped (reserve some for garnish)

Whisk in bowl: Drizzle over top of salad, toss.
2 Tbs tahini paste, optional
4 Tbs olive oil
4 Tbs balsamic vinegar
salt and pepper, to taste