November 22, 2024

At Home with GCH: Eggplant Dip (Baba Ghanouj)

March 22, 2013 by

Baba Ghanouj 2

While I am a huge fan of french onion dip – you know, the kind made with a tub of sour cream and a packet of french onion soup – I know it is not the healthiest for me.  I firmly believe that when it comes to your diet, you should eat as well as possible, load up on veggies and lean protein, and avoid processed foods. That said, you gotta enjoy life, and I think it’s okay to have a treat every once in a while.  The problem is when “every once in a while” turns into “I deserve it now” which eventually becomes an everyday habit.  I speak from experience!  So one way I’ve found to subvert those cravings for treats is to find delicious alternatives that are nutritious as well.  Move over potato chips and french onion dip, here comes baba ghanouj!

Baba ghanouj (pronounced “gah-noosh”) is a roasted eggplant dip.  You can usually find it alongside hummus and pita wedges in Middle Eastern restaurants.  The only ingredient you may not have on hand is tahini, which is sesame seed paste.  I can buy it in my regular Vons and, depending on how well-stocked your grocery store is, you can find it with the Indian/Middle Eastern food, or with the Kosher foods.  It’s rich and creamy—almost like peanut butter made from sesame seeds.  It keeps well in the fridge, and I use it to make salad dressings, too (like this one for a kale salad.)  This recipe also adds a roasted bell pepper.  It isn’t necessary, but  it adds another layer of smoky sweetness that I really enjoy.  Ready?  Let’s get dipping!

Baba Ghanouj_
Eggplant Dip (Baba Ghanouj)

Ingredients:

  • 3 Japanese eggplants, or one very large regular eggplant
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2-3 tablespoons tahini (I like to add a lot!)
  • 1/2 lemon, juiced
  • 1 teaspoon ground toasted cumin
  • salt and pepper
  • 1 roasted bell pepper  (Trader Joe’s has some great ones in a jar)

Directions:

  1. Preheat the oven to 400*F.  Line a baking sheet with aluminum foil.  Poke some holes in the eggplant with a fork or knife and drizzle with the oil.  Bake for 30 minutes.  Turn off the heat and let sit in the oven for 30 minutes to cool.
  2. When the eggplant is cool enough to handle, slit it open and scoop out all the insides.  Transfer the eggplant to the bowl of a food processor.  Add the remaining ingredients and blend together.  Keep refrigerated until ready to eat.

I serve this with veggie sticks.  The kids like pita bread, Wheat Thins, and any other cracker or pretzel I give them!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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At Home with GCH: Appetizers Again – Mini Quiche

February 25, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month we are doing a series on appetizers…I love ‘em!!  How about you?   I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s)!

This week we are making bite-size crustless mini quiche; have you ever had them? Pop-‘em-in-your-mouth yumminess!  These little appetizers are excellent to make ahead of time and freeze, then pull out to warm for a quick breakfast.

I made two types: Spinach&Swiss with Bacon, and Broccoli-Cheddar with Ham.  I have given you the basics—for both types—and then a few suggestions for optional fillings.  Whether you do them crustless (low-fat, gluten-free) like these or wrapped in some yummy, flaky crust, these are delicious!  You can let your imagination and taste buds lead you to making a variety or two that your loved ones will enjoy!

And I would suggest doubling or quadrupling the recipe (as I did); these go fast!  My husband can eat almost the whole batch (one dozen mini quiche) by himself… I’m just sayin’!  🙂

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Mini Quiche (makes one dozen)

Egg Filling

3 large eggs
1/2 cup milk
1/4 teaspoon kosher salt, freshly ground black pepper

Whisk these 4 ingredients together, thoroughly blending the eggs.  Pour into a container with a spout (for ease in filling muffin tin) and set aside.

Spinach&Swiss with Bacon

1/2 cup frozen chopped spinach, defrosted
2 slices bacon, cooked and crumbled (option: packaged, cooked bacon)
4 tablespoons chopped onion
1+ tablespoons dried dill or tarragon (optional)
1/2-3/4 cup finely grated Swiss cheese

Preheat oven to 375.  Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough.  Place spinach in colander, allow to defrost, and then squeeze dry (with your hands); set aside.  Cook bacon, cool, and crumble.  Saute onion in a bit of the bacon drippings until soft.  When done, mix with spinach and herbs.

Evenly distribute the veggies, the bacon, and the cheese among the muffin cups; these should be at least 1/2 full. Then carefully pour the prepared Egg Filling mixture into each muffin cup.  Fill almost full.  Bake @ 375 for approximately 12-15 minutes until the eggs puff and are lightly golden brown.  Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.  If you have thoroughly greased your muffin tin in preparation, this shouldn’t be too hard.  I used a small, flexible spatula—but a teaspoon or small knife will do—and just run it around the edge of each quiche to loosen.  Serve immediately.

Broccoli-Cheddar with Ham

4 tablespoons chopped onion
olive oil
1/2 cup frozen, chopped broccoli (cooked and cooled)
1/2 cup ham, chopped small
1+ tablespoons dried crushed rosemary or marjoram (optional)
1/2-3/4 cup of finely grated sharp Cheddar

Preheat oven to 375.  Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough. Cook frozen broccoli in small saucepan, drain and cool; set aside.  Saute onion in a small amount of olive oil until soft; when done, mix with broccoli, and herbs.

Evenly distribute the veggies, the chopped ham, and the cheese among the muffin cups; these should be at least 1/2 full. Then carefully pour the prepared Egg Filling mixture into each muffin cup.  Fill almost full.  Bake @ 375 for 12-15 minutes until the eggs puff and are golden.  Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.  If you have thoroughly greased your muffin tin in preparation, this shouldn’t be too hard.  I used a small, flexible spatula—but a teaspoon or a small knife will do—and just run it around the edge of each quiche to loosen.  Serve immediately.

Filling Variations (choose one from each category)

  • Veggies:(1/2 cup) of either sauteed mushrooms, peppers, seeded tomatoes, zucchini, butternut squash
  • Cheese: (1/2-3/4 cup) of your favorite Cheddar, Monterey Jack, goat cheese, Gruyere, Parmesan, Fontina, Provolone, Gouda
  • Herbs: (1+ tablespoon) of your choice of parsley, chives, tarragon, basil, dill, rosemary,  marjoram
  • Meat: (1/2-3/4 cup) finely chopped ham, cooked&crumbled breakfast sausage or bacon

Crust Options  OK, should you want to make your mini quiche with a crust (oh yum!) you have options, too.  This is a little ditzy and time-consuming but well worth the effort for those that love crust!

After choosing (and preparing, if necessary) your option, cut out into approximately 2+1/2″ diameter rounds; I used a juice glass.  Gently fit into mini-muffin tin cups.  Bake @ 400 for 20 minutes or so ’til egg is puffed and crust is lovely and golden.  Allow to sit in the muffin tin for 2-3 minutes; remove to a cooling rack OR serve immediately.

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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At Home with GCH: Appetizers Week 3

February 18, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month we are doing a series on appetizers.  As I confessed last week: I love appetizers! Whether you call them tapas, small bites, hors d’ouerves, antipasto, or simply appetizers; no matter what you call ‘em…I like ‘em!  One of my favorite things to do on a weekend evening is to have some folks over, set up a board game, put appetizers and beverages on the buffet…relax and have fun!  But that’s me! I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s)!

This week we are making Guacamole and Six Layer Mexican Dip…Vamanos! (Let’s go!)

Guacamole is so simple to prepare from fresh ingredients.  And when you make it at home you are able to leave out any preservatives or other unhealthy additions.  The main ingredient in any guacamole recipe is AVOCADO.  Avocados, which are fruit, are considered a very healthy plant-based fat which is comprised of monounsaturated (the good stuff) fat that is easily metabolized (burned).  Here are some nutrition facts (based on one whole avocado):

Guacamole DipIMG_0154

1 ripe avocado
juice of ½ small lemon (try Mayer lemons!)
Kosher salt, freshly ground pepper
1/2 ripe tomato, seeded and chopped
OR 12-15 grape tomatoes, halved
1/8 small Vidalia onion, very thinly sliced

Halve the avocado; remove pit very carefully.

Scoop out the fruit into a glass or ceramic bowl, and mash roughly with the lemon juice and approximately 1 teaspoon kosher salt and pepper to taste.

Stir in the cut-up tomatoes and onions.  Taste for seasoning, adding if necessary.

Should be served immediately.

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Six Layer Mexican DipIMG_0159

1 (16 ounce) can refried beans
8 ounces of jarred salsa (I used black bean & corn variety)
12 ounces sour cream
2-3 tablespoons homemade taco seasoning*
Guacamole (see above recipe)
8-12 ounces shredded sharp cheddar or colby jack
1 (6 ounce) can black olives, sliced

Heat refried beans in the microwave for approximately 1 minute in a 1/2—2 quart clear glass  container just ‘til warm.  Remove from microwave.  Spread into an even layer.

Pour salsa over beans and smooth into an even layer.

Mix homemade taco seasoning with sour cream; spoon onto the salsa layer, spreading gently.

Spoon guacamole evenly over the sour cream mixture; spreading if necessary.

Scatter shredded cheese on top of the guacamole; and then distribute olive slices on the very top.

Serve with your favorite tortilla chips!

Homemade Taco Seasoning Mix

1/4 cup chili powder
3 tablespoons dried minced onion
1 tablespoon garlic powder
1+1/2 teaspoons salt (optional, I do not include it)
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground chipotle pepper
2 teaspoons paprika
1 teaspoon black pepper
½ teaspoon cayenne pepper
1/3 cup cornstarch

Place all ingredients in a small glass jar; shake really well ‘til all ingredients appear to be evenly distributed.  (To substitute for the mix that comes in a yellow package: use 3 tablespoons of mix and 1/3 cup water for each pound of meat.)

God loves you!   ♥  (Don’t ever forget that!)

 ♥   coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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At Home with GCH: More Appetizers

February 11, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. And this month we are doing a series of looks at appetizers. Here in the NorthEast, we are in the middle of a snowstorm. So,  I thought…’summery food!’  🙂  This week’s appetizer selections are Caprese Salad and Zucchini Fritters. We enjoyed these as a vegetarian supper tonight!

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I hope you enjoy these fritters as much as we do! They go along with our healthy but oh-so-yummy category because they are loaded with zucchini, and a good shot of whole grains in the cornbread. And, even though lightly fried in a bit of oil, they are no greasier than your weekend pancakes!

As I confessed last week: I love appetizers! Whether you call them tapas, small bites, hors d’ouerves, antipasto, or simply appetizers; no matter what you call ‘em…I like ‘em!  I would love for you to leave a comment below sharing with us YOUR favorite appetizer!

Zucchini Fritters

1 box of Jiffy Cornbread mix  IMG_1404
1 medium zucchini, shredded (do not peel!)
1/2 cup milk
good squeeze of juice from a fresh lemon
1 egg
1 tablespoon of melted butter
1/4 teaspoon freshly ground pepper
dash of ground nutmeg
Oil of your choice (but NOT olive oil)
Kosher salt

Preheat oven to 250. Place an oven-safe platter into the oven.

Shred zucchini into a colander; sprinkle with a small amount of kosher salt. Let sit to drain 5 minutes or so. Then dump onto a double layer of paper towels. Blot with a couple of additional paper towels, removing as much moisture as possible.

Stir milk and lemon juice together = buttermilk!  Lightly beat egg in a small mixing bowl. Stir in buttermilk, zucchini, seasonings, melted butter and, finally, cornbread mix. DO NOT overmix; there might be a small lump or two. Let sit for 3 minutes.

While mixture is resting, add a small amount of oil to a large nonstick frying pan; bring up to medium heat; then reduce heat to low. Add the fritter mix by scoops, spacing apart for easier turning. When edges appear dry, and there are a few little bubbles on the surface of the fritters, carefully flip. Once cooked, remove to platter in oven, sprinkle with a bit of salt and keep warm while remainder of batter is cooked.

  • For larger size fritters: use 1/4 cup-sized measuring cup or a large cookie scoop.
  • For smaller, bite-size fritters, use a tablespoon measure or a small cookie scoop.

These can be served hot or warm. Serving options are many: Caprese Salad (recipe below); guacamole, sour cream, salsa…

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Continuing our “bit of summer in the midst of a snowstorm” theme, I prepared a quick Caprese Salad, aka Fresh Mozzarella and Tomato Salad. Not much tastes more like summer to me than a yummy, ripe, delicious tomato. Not so easy to find in the wintertime though! However, I find that the tiny tomatoes (grape, cherry, mini—whichever varieties your grocery store carries) are usually very flavorful and yummy all winter long!

Caprese Salad

various sizes of fresh mozzarella from my favorite brand—Belgioso!

8 ounces fresh mozzarella
1/2 pint tomatoes
Basil * (fresh is best)
Kosher salt, freshly ground black pepper
1-2 teaspoons extra-virgin olive oil.   Easy-peasy!  Depending on the size of the fresh mozzarella you have bought, you might need to cut the mozzarella into small, bite-size pieces; halve the tomatoes, and sprinkle with salt and pepper, to taste.  Thinly slice the basil*.  Add the sliced basil to the seasoned tomatoes and cheese.  Pour a small amount of olive oil over and gently mix. Serve immediately.*Gourmet tip: stack 3-4 basil leaves; tightly roll-up (like a tiny cigar!); then carefully slice into very thin slices. You have now accomplished the technique known as ‘chiffonade!’  You are amazing!

 

God loves you!  ♥  (Don’t ever forget that!)

♥ coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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At Home with GCH – Dips!

February 4, 2013 by

Here on our At Home with GCH  blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This month we are going to do a series of looks at appetizers.

I am here to confess: I love appetizers!  Whether you call them tapas, small bites, hors d’ouerves, antipasto, or simply appetizers; no matter what you call ‘em…I like ‘em!  My favorite type of casual get-together has appetizers as the food component.  Oftentimes, when hubby and I go out to eat I prefer a couple of appetizers over almost anything else offered on the menu.  So that’s me!  I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s).

Now this week we are going to be making dips: two very different ones—one is chilled and one is warm! The first is homemade Lemon PineNut Hummus.  And our second recipe is for Spinach Artichoke Dip.  Remember we always endeavor to make our recipes as healthy as we can but keeping them oh-so-yummy.  The Lemon PineNut Hummus is relatively naturally healthy with chickpeas as the main protein.  Now the Spinach Artichoke Dip is notorious for being incredibly high in calories (mostly fat calories).  You will notice as you peruse the recipe that we have reduced the fat by using less cheese (but still enough; you’ll see!), and choosing Greek yogurt in place of most of the mayonnaise.

Lemony PineNut Hummus

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I toasted the pine nuts in a small skillet for 3 minutes before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor that is oh-so-yummy!

1 (15 ounce) can chickpeas, drained and rinsed
1 heaping Tablespoon chopped garlic (I use jarred)
1/4 cup filtered water

¾ cup pine nuts, lightly toasted (reserve 1/4 cup for garnish)
2 tablespoons of tahini
juice of 1 small lemon (try Mayer lemons, if you can find them)
1/4 cup unflavored Greek yogurt
2 tablespoons olive oil
pinch EACH of tarragon, thyme
dash of crushed red pepper (optional)
1 teaspoon salt, freshly ground black pepper
1 teaspoon dried parsley (plus more for garnish

In a food processor, blend the chickpeas, garlic, and water. Add ½ cup of the pine nuts.  Blend until very smooth.  Add tahini, lemon juice, yogurt, olive oil, herbs, and salt until the ingredients come together into a paste-like consistency.  Pour into a 2 cup serving bowl; garnish with any remaining parsley and 1/4 cup pine nuts.  Cover and refrigerate about an hour.  Serve with fresh veggies (carrot sticks, sliced red and yellow peppers, cucumber rounds, sliced radishes) and Pita’s (nice if toasted), or flatbread.

Warm Spinach Artichoke Dip

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2 (8.5 ounce) cans artichoke hearts packed in water (drained)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
1/4 cup Vidalia onions, chopped
2 heaping tablespoons chopped garlic (I use jarred)
8 ounces unflavored Greek yogurt
½ cup mayonnaise
4 ounces part-skim shredded Mozzarella cheese, reserve
6 ounces freshly grated Parmesan cheese   Kosher salt, freshly ground black pepper

Remove chopped spinach from package, place in sieve or colander, and rinse gently with cold water, breaking up into chunks.  Let it defrost completely and then squeeze dry with your hands. (I try to remember to do this step earlier in the day.)

Preheat oven to 375.  Lightly grease or use olive oil cooking spray on a 1+1/2 – 2 quart baking dish; set aside.

In a food processor, coarsely chop the artichokes along with the garlic and onions.  Add the dry spinach, yogurt and mayonnaise. Pulse a few times until all is incorporated together.  Pour into ovenproof bowl or baker, and stir in cheeses, salt, and pepper.  Sprinkle top with a pinch or two of additional cheese.  Bake for 20-25 minutes until hot and cheeses are melted.*  Serve immediately.  We like cubed pumpernickel bread or Italian/French bread cut on the diagonal into thin slices; or thin crispy chips (tortilla are great); or carrot sticks.

* You can also heat the dip in a small crockpot for 2-3 hours on low; just be sure it is hot and the cheeses are melted.

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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