Berry Avocado Quinoa Salad

As I've mentioned before, one of my dreams is to have an abundance of raspberries growing in my yard.  If that ever happens, I imagine salads like this will make frequent appearances at our table.  This salad is delicious and healthy.  I love the combination of all the different flavors and textures--juicy berries, salty feta, crunchy almonds, little chewy bits of quinoa.  And just about everything is better with avocado, right?

The first time I made this I served it with store-bought poppyseed dressing.  If I end up trying a good homemade dressing I'll have to add an update.  I'd love to find a good oil-free dressing to put on this healthy salad.

Berry Avocado Quinoa  Salad
Ingredients:
1 1/2 cups cooked quinoa
1 cup sliced almonds, toasted
9 oz. baby kale or baby spinach (or a mix of the two)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium avocados, peeled, cored and diced
1/2 cup feta cheese, crumbled

Directions:
Toss all salad ingredients together in a large salad bowl (or divide ingredients and layer on individual plates).  Serve with poppyseed dressing. 

 Source: slightly adapted from www.cookingclassy.com

Chocolate Raspberry Cheesecake Pie

One of my dreams in life is to have raspberry bushes.  Raspberries are a little pricey to buy at the grocery store, but they are so delicious.  I would love to have an ample supply growing just steps from my kitchen.  While I would hopefully enjoy most of them plain or in salads or other healthy applications, a raspberry dessert is sure something to look forward to on occasion.

There's a lot to love about this cheesecake pie--chocolate cookie crumb crust, cheesecake filling, the chocolate/raspberry flavor combination, and if you're feeling like making something pretty you can pipe on some whipped cream and decorate the top with raspberries.  While this dessert is pretty and fancier than, say, chocolate chip cookies or brownies, there's nothing particularly difficult about making it.

While frozen raspberries would not work very well for the garnish, either fresh or frozen work fine in the cheesecake layer.  (I think the fresh hold their shape a little better, however.)  I wanted a more substantial chocolate layer on top, so I tripled what the original recipe called for.  I think doubling it and just using 4 oz. of chocolate and 1/2 cup whipping cream would have been enough of a chocolate layer though.

Chocolate Raspberry Cheesecake Pie
Ingredients:
For the crust:
1 3/4 cups crushed chocolate cookies (I used about 24 Oreos with the cream scraped out)
1 tablespoon sugar
5 tablespoons butter, melted

For the cheesecake layer:
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla
1 cup raspberries, fresh or frozen

For the chocolate ganache:
6 oz. semisweet chocolate squares, chopped or 1 cup chocolate chips
3/4 cup whipping cream
(For a slightly thinner chocolate layer use 4 oz. chocolate, 1/2 cup whipping cream)

For garnish:
Sweetened whipped cream, if desired
Fresh raspberries, if desired

Directions:
1. Preheat oven to 350 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Mix in the melted butter until combined.  Press into the sides and bottom of a 9-inch pie plate.  Bake for 5 minutes.  Remove from oven and set aside to cool.

2.  Beat cream cheese until fluffy.  Add sweetened condensed milk and beat until smooth.  Add egg, lemon juice, and vanilla; mix well.  Arrange 1 cup raspberries evenly on the bottom of the cookie crumb crust.  Slowly pour cream cheese mixture over the raspberries.  Bake for 30-35 minutes or until the center is almost set.  Cool completely.

3. To make the chocolate ganache, heat the cream until just simmering (either in the microwave or on the stove) and add the chocolate.  Stir until the chocolate is melted and the mixture is very smooth.  Remove from heat and allow to slightly cool.  Pour on top of the cheesecake and place in the refrigerator to let the ganache cool completely and set.  If desired, garnish the whole pie or individual slices with sweetened whipped cream and fresh raspberries.

Source: cheesecake and ganache recipes slightly adapted from my friend, Wendy; chocolate cookie crumb crust from www.melskitchencafe.com

Mango Lassi

While I usually don't order drinks at restaurants, there are a couple drinks that are hard for me to resist.  Mango lassi is definitely on that list.  I've tried making my own a few times over the years but was never happy with the result.  After some investigating, including talking to one of my neighbors from India, I found out that you do not have to use fresh mango to make mango lassi.  There is canned mango pulp that works great in this drink.  I love the idea of using fresh mangoes, but they just weren't making mango lassi like I've had in restaurants.  I got canned mango pulp from a local Indian grocer, but I also saw some on Amazon.  I got the Deep brand, and I thought it was good.

Some searching online uncovered a few different flavors some people like to add (rose water, cardamom, etc.), but I like mine plain and simple with just mango pulp, yogurt, and milk.  Some recipes call for thinning the drink with water instead of milk (as does my neighbor), but I like to use most if not all milk so it does not start to taste watered-down at all.

Mango Lassi
Serves 4-6
Ingredients:
30 oz canned mango pulp (about 3 cups)
3 cups plain yogurt (I used nonfat Greek yogurt)
1 1/2 cups milk
Additional milk or water to thin to desired consistency

Directions:
Blend mango pulp, yogurt and 1 1/2 cups milk in a blender.  Blend in additional milk or water, if desired, until it reaches desired consistency.

Source: adapted from www.vegrecipesofindia.com, with help from my neighbor and a kind worker at my local indian grocery store

Avocado Mango Salsa with Coconut Rice

This meal has some of my favorite foods all in one bowl-avocado, mango, and black beans all over some creamy coconut rice.  It comes together very quickly and makes for a tasty light meal.  The lime juice keeps the avocado nice and green and adds some fresh flavor.  I find that I have leftover rice when I make this, but I would rather use the full can of coconut milk rather than have half a can languishing in my fridge.  The leftover rice can be eaten with beans or just by itself for a snack.

While this would make for a wonderful quick meal in summer, I thoroughly enjoyed a taste of the tropics on a cold January day the last time I made this.

Avocado Mango Salsa with Coconut Rice
Yield: serves 2 as a main dish, with leftover rice

For the coconut rice:
Ingredients:
1 1/2 cups Jasmine rice
1 3/4 cups water
1 14 oz. can coconut milk
3/4 teaspoons salt
2 teaspoons sugar

Directions:
In a small saucepan, combine all of the ingredients.  Bring to a boil, then reduce heat to low and simmer for 20 minutes or until liquid is absorbed and rice is tender.

For the salsa:
Ingredients:
1 avocado, diced
1-2 roma tomatoes, diced
1 mango, diced
1/3 cup chopped cilantro
2 tablespoons finely chopped onion, or to taste
Juice of one lime
Salt, to taste
Garlic powder, to taste
Dash of cayenne pepper or hot sauce (optional)

Black beans, for serving

Directions:
Gently mix all salsa ingredients together.  Serve over coconut rice with black beans on the side.

Source: very slightly adapted from my friend, Jessica

Spinach Artichoke Dip (Slow Cooker)

Spinach artichoke dip is such a tasty hot dip to have as an appetizer or party food.  And this recipe is extra nice because it is made in a slow cooker and is so easy.  It's pretty much a dump and stir type of recipe (plus a little chopping and shredding).

I didn't realize how much room 10 ounces of fresh spinach takes up, and when I made this I tried to use my 3 qt. slow cooker.  It didn't work out so well, and I ended up having to pull out my big 5 qt.  The spinach cooks down a lot, so don't worry, you will not end up with a huge crockpot full of dip (though that may not be such a terrible thing).   I'm curious to see how this would turn out using frozen chopped spinach as that would be less expensive and would fit in a smaller crockpot.

Two thumbs up for a delicious hot appetizer that can be prepared in advance and then just put into a serving bowl when it's time to eat.

Spinach Artichoke Dip (Slow Cooker)
Ingredients:
10 ounces baby spinach
8 oz cream cheese (cut into 1 inch cubes)
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/3 cup shredded Parmesan cheese
14 oz. can artichoke hearts, finely chopped
salt and pepper to taste
pita chips, bread, or vegetables for dipping

Directions:
1. Put spinach in a large (at least 5 qt) slow cooker.  Add cream cheese cubes, mozzarella, garlic, Parmesan cheese, and artichoke hearts.  Cover and turn on slow cooker.  Let warm up for 30-45 minutes, then stir well.  Cover again and cook on low 2-3 hours, or on high 1-1 1/2 hours.

2. Remove from heat.  Stir well.  Season with salt and pepper, as desired.  Serve warm with pita chips, bread, or vegetables.

Source: very slightly adapted from lecremedelacrumb.com via www.yourcupofcake.com