Greek Salad Bites

Individually made appetizers are things I generally tend to shy away from.  I love making dips and simple fair for parties and gatherings.  Years ago I came across the recipe for Greek Salad Bites on the Cooking Light BB and my attitude towards appetizers changed a bit.  Everyone in the CL community raved about this recipe, originally posted by jilliniowa, and I had to try it.  Truly tasting like a Greek salad, this appetizer has been gobbled up time and time again.  My family and I were back in Chicago celebrating Christmas with my parents David and Teresa.  Our wonderful friends and neighbors the Haley's invited us over for a holiday party on the 23rd and I knew this recipe would be the one to select and share.  It was an absolute hit.  I received numerous compliments and was asked for the recipe.  Kylie, my stepdaughter ate about half of them herself, so I know what to make her next time she and her girlfriends are over and need something to much on.  Greek Salad Bites are easy to make, enjoyed by everyone, and highly recommend.

-Heather

Greek Salad Bites
Better Homes and Gardens, Quick and Easy Comfort Cooking

Ingredients
1 cup crumbled feta (4 ounces)
1/2 cup sour cream
1/4 cup chopped parsley
2 Tbs. oil-packed sun-dried tomatoes, drained and finely chopped
2 cloves minced garlic
1/2 tsp. cracked black pepper
1 1/2 medium cucumbers
1/4 cup finely shredded fresh basil
1/4 cup chopped Kalamata olives

Instructions
1. In a small bowl stir together the cheese, sour cream, parsley, tomatoes, garlic, and pepper. Cover and chill for at least two hours.

2. Bias-slice cucumbers into 1/4 inch slices. Spoon 1 1/2 tsp. cheese mixture onto each cucumber slice. Arrange on serving platter.

3. In a small bowl, stir together basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately.

In a small bowl stir together the cheese, sour cream, parsley, tomatoes, garlic, and pepper. Cover and chill for at least two hours.

Bias-slice cucumbers into 1/4 inch slices.

Spoon 1 1/2 tsp. cheese mixture onto each cucumber slice. Arrange on serving platter.

In a small bowl, stir together basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately.

Creamy Corn and Vegetable Soup

 Ellie Krieger is an excellent cook who develops creative and interesting ways to make healthy foods taste great.  I have two of her books and have yet to be disappointed with her recipes.  I have made her Creamy Corn and Vegetable Soup several times with great success.  My good friends Sarah and Kristen were coming over for a girls lunch and since Sarah is vegan, I decided to make a vegan version of this soup.

Creamy Corn and Vegetable Soup

Adapted from Ellie Krieger

Ingredients

• 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
• 2 cups nonfat milk (I subbed 2 cups of vegetable broth)
• 1 tablespoon olive oil
• 1 large onion, diced (about 2 cups)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 1 medium zucchini, (about 1/2 pound) diced
• 2 cups low-sodium vegetable broth
• 2 plum tomatoes, seeded and diced
• 3/4 teaspoon salt
• Freshly ground black pepper
• 1/2 cup fresh basil leaves, cut into ribbons

Put 2 cups of the corn and the milk (in our case, the first two cups of vegetable broth) into a blender or food processor, blend until smooth.  Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.



Put 2 cups of the corn and the first two cups of vegetable broth into a blender or food processor, blend until smooth.  Set aside.



Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.



Add the remaining 2 cups of corn and the broth and bring to a boil.

Add the pureed corn and tomatoes and cook until warmed through, but not boiling.

Add the salt and season with pepper. Serve garnished with the basil ribbons.

My vegan take on Ellie Krieger's Creamy Corn and Vegetable Soup turned out very well.  I personally enjoy the original version a bit more, but my friend Kristen who has had both said she could not tell a difference between the two.  I served this with a big loaf of crusty bread and a large green salad with tons of chunked up fresh vegetables.  The lunch was beautiful and it was so nice to relax and have some good old fashioned girl talk.  Don't get me wrong, I love watching sports with the guys, but there is just something really special about some great food, wine and conversation with your girls.

-Heather

Cold Noodle and Carrot Salad





The weather in Southern California has been beautiful lately and my poor family back in Chicago has been hit with terrible blizzards. My Crazy Cousin Bud (CCB for short) loves taunting our family over Facebook by reminding them of how gorgeous and sunny it is here while they are busy shoveling out their cars to get around town. I am not so evil, but I did want to take advantage of this unseasonably warm weather by cooking something a bit more suited to summer. I decided on an Asian inspired grilled chicken with Cold Noodle and Carrot Salad and garlic and ginger steamed broccoli. The meal was delicious and the Cold Noodle and Carrot Salad was phenomenal, Terry couldn’t stop raving about it. It was extremely simple to make, nothing more than cooking pasta, a little chopping and a little mixing. I made it during the afternoon and we enjoyed it that evening. The leftovers also held up very well.

-Heather

Cold Noodle and Carrot Salad

(Adapted from The kitchn)

8 ounces whole wheat angel hair pasta
3 large carrots
1 bunch (about 6) scallions
1 tablespoon of minced fresh ginger

2 tablespoons sesame oil, plus more for drizzling
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds

Cook the noodles for 6-8 minutes, or according to package directions. Drain and toss with just a drizzle of sesame oil to keep them from sticking together. Put in the refrigerator to cool.

Peel the carrots and shred or shave with a peeler. You should have about 2 cups of loose carrot shavings. Chop the scallions into small pieces.

Toast the sesame seeds in a dry pan over medium heat for a few minutes until they become fragrant; watch to be sure that they do not burn.

Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, ginger, chilled noodles and sesame seeds together and serve.



Cook the noodles for 6-8 minutes, or according to package directions.

Drain and toss with just a drizzle of sesame oil to keep them from sticking together. Put in the refrigerator to cool.

Peel the carrots and shred or shave with a peeler. You should have about 2 cups of loose carrot shavings. Chop the scallions into small pieces.



 Toast the sesame seeds in a dry pan over medium heat for a few minutes until they become fragrant; watch to be sure that they do not burn.



Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste.

Toss the carrots, scallions, ginger, chilled noodles and sesame seeds together and serve.

Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette

Bread baking is one of my new hobbies, and I have been wanting to try to make flatbread for some time now. While leafing through the September 2005 issue of Cooking Light I found their recipe for Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette. I also have a passion for tomatoes, so this recipe grabbed me on several levels. Last night I went to my BF Christy's house for dinner. She and her husband Stephen (Terry's BF) were taking off in the morning for a family vacation. She gave me her new container of organic Roma tomatoes, fearing they would go bad before their return. Having all of the ingredients, and nothing else to do for the rest of the day once I was done working out at 10:30, I decided that this recipe would be on our lunch menu. (Have I mentioned how much I love summer break?)


Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette

Cooking Light

Flatbreads:
1/4 cup whole wheat flour (about 1 ounce)
1 cup warm water (100° to 110°), divided
1 package dry yeast (about 2 1/4 teaspoons)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/2 teaspoon salt
Cooking spray
1 teaspoon cornmeal
4 garlic cloves, thinly sliced

Topping:
3 tablespoons balsamic vinegar
2 tablespoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 cup halved red cherry tomatoes (about 4 ounces)
3/4 cup halved yellow cherry tomatoes (about 4 ounces)
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup thinly sliced fresh basil

To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.

Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.

To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.

Preheat broiler.

Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts. Remove from oven; top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread into 6 equal wedges.

Yield: 12 servings (serving size: 1 wedge)

CALORIES 139 (27% from fat); FAT 4.1g (sat 1.3g,mono 2.1g,poly 0.4g); IRON 1.4mg; CHOLESTEROL 5mg; CALCIUM 73mg; CARBOHYDRATE 20.2g; SODIUM 194mg; PROTEIN 5.3g; FIBER 1.3g

Cooking Light, SEPTEMBER 2005

Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.

Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl.

Add yeast mixture, and stir until a dough forms.

Knead until smooth and elastic (about 10 minutes). I used my KA mixer with the dough hook attachment.

Add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Gently press two fingers into dough. If indentation remains, dough has risen enough.

Preheat oven to 450°, and punch the dough down.

Cover and let rest 5 minutes.

Divide dough in half.

Roll each half into a 9-inch circle on a lightly floured surface (mine turned out like rectangles.)

Place dough on a baking sheet sprinkled with cornmeal.

Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips.

Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.

To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.

Preheat broiler. Sprinkle each flatbread with 1/2 cup cheese.

Broil flatbreads 1 minute or until cheese melts. Remove from oven.

Top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil.

Every once in a while I eat something that I am absolutely floored by...Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette is officially my favorite recipe of the summer. It literally tastes like summer! Fresh tomatoes and basil, savory garlic, sweet balsamic vinegar...it almost leaves me speachless. This recipe seems to have a bunch of steps, which a year ago would have intimidated me, but this recipe is totally do-able. As I mentioned above I used organic Romas instead of the cherry tomatoes because I had them on hand. I also used a full 2 cups of the chopped, seeded tomatoes. I didn't have any smoked mozzarella, so I just used regular mozzarella. Rolling out dough is something I have a lot to learn about so what were supposed to be 9 inch rounds turned into rectangles. Terry and I almost finished the entire recipe in one sitting! The flatbread was crisp and held the toppings well, it tasted great warm fresh from the oven as well as at room temperature later in the day. The flatbreads alone seem very versitile and could be the base for any pizza toppings. Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette will be made MANY more times this summer. If you try just one of the recipes that I suggest on this blog, this should be the one! Thanks again Cooking Light!

-Heather

Simple Grilled Vegetables and Grilled Veggie Pitas

Champagne brunch is one of my favorite activities…especially when I get to enjoy it with my three favorite boys, Terry, Timmy and Derrick (I’m talking local boys of course, love you Cousin Bud!!) I got the breakfast quesadilla, with the sour cream on the side, like always. Verbally ordering is not necessary, our waiter Dino, knows my order by heart. Whenever we indulge in brunch, lunch is the furthest thing from our minds. While spending some time in the pool with Terry, I perused the August issue of Cooking Light. I came across the recipe Simple Grilled Vegetables and knew I had to try but it but I also knew had to add meat to the meal so that it would not be too veggie-tastic for Terry. I created a spin off of CL’s Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo. I basically used their recipe as a guide, along side I altered the Parmesan Zucchini Sticks recipe to make Parmesan Baked Onion Rings.

Simple Grilled Vegetables

Cooking Light

Ingredients

8 (4-inch) Portobello mushroom caps (about 1 pound)
4 medium red bell peppers, quartered
2 medium Vidalia or other sweet onions, each cut into 4 slices (about 1 1/4 pounds)
Cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons balsamic vinegar

Preparation

1. Prepare grill to medium-high heat.

2. Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet. Coat vegetables with cooking spray. Sprinkle evenly with salt and black pepper. Drizzle vinegar over mushrooms. Place vegetables on grill rack; grill 5 minutes on each side or until tender.

Yield

8 servings (serving size: 1 mushroom, 2 bell pepper pieces, and 1 onion slice)

Nutritional Information

CALORIES 65(4% from fat); FAT 0.3g (sat 0.1g,mono 0.0g,poly 0.1g); IRON 0.8mg; CHOLESTEROL 0.0mg; CALCIUM 26mg; CARBOHYDRATE 13.7g; SODIUM 127mg; PROTEIN 2.8g; FIBER 3.3g

Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo

Cooking Light

Ingredients

1/4 cup reduced-fat mayonnaise
1 tablespoon commercial pesto
2 whole wheat pitas, cut in half
4 leaf lettuce leaves
4 servings Simple Grilled Vegetables

1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Combine mayonnaise and pesto.

2. Spread 1 tablespoon mayonnaise mixture into each pita half. Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled Vegetables, and 2 tablespoons cheese. Serve immediately.

Yield

4 servings (serving size: 1 stuffed pita half)

Nutritional Information

CALORIES 220(30% from fat); FAT 7.3g (sat 2.5g,mono 1.6g,poly 1.6g); IRON 2.1mg; CHOLESTEROL 7mg; CALCIUM 62mg; CARBOHYDRATE 33.7g; SODIUM 505mg; PROTEIN 8.9g; FIBER 5.8g

As I mentioned above, I used CL's Grilled Vegetable Pita with Goat Cheese and Pesto Mayo as a spring board in developing my own little creation. I grilled the veggies on an indoor grill pan, and we added left over Unbelievable Chicken to the pitas for protein (and to make Terry happy!) Instead of goat cheese, we used lite feta from Trader Joe's. I didn't have any pesto on hand, so I combined basil, lemon, garlic and store bought mayo together for a spread. I used the zucchini recipe to create onion rings, once this recipe is perfected, I will post it. As a whole, this meal was delicious! It is very versatile, I can picture adding steak, or following the original vegetarian version of the recipe. I would recommend giving this a try sometime in the near future while the veggies are abundant and fresh!

-Heather