Spinach Artichoke Dip Bread

I had this bread at a recent church activity and it was amazing.  I love spinach artichoke dip, and while I love dipping pita chips in it, slathering the tasty stuff on some toasty bread is also a really wonderful idea.  I asked around for the recipe from the church activity and was told that they had used Spinach Artichoke dip from Costco--spreading it on French bread, sprinkling it with mozzarella and parmesan cheese, and warming it in the oven.  I didn't want to make a trip to Costco in order to make this at home, so I made a simple homemade dip and it worked great. 

Spinach Artichoke Dip Bread
Ingredients:
8 oz. cream cheese, softened
14 oz. can artichokes, chopped
2 cups chopped spinach, slightly packed
2 teaspoon garlic, minced
1 cup shredded mozzarella cheese, plus additional for sprinkling
1/3 cup shredded Parmesan cheese
Salt and pepper to taste
1 loaf French bread

Directions:
1. Preheat oven to 350 degrees.  In a medium bowl combine cream cheese, artichokes, spinach, garlic, 1 cup mozzarella cheese, 1/3 cup Parmesan cheese, and salt and pepper to taste.  Mix well.

2. Cut loaf of French bread in half lengthwise (like cutting open a long hamburger bun).  Spread artichoke mixture on both sides.  Top with additional mozzarella cheese. 

3. Place on a baking sheet (lined with foil for easy clean up) and warm in oven until cheese is melted, but bread is not getting too dark on the bottom, about 8-12 minutes.

Source: inspired by http://damndelicious.net via Deidra S., dip adapted slightly from this post

Kale, Quinoa and Beet Salad

While I enjoyed this salad, I almost didn't post it because it didn't receive rave reviews at our dinner table.  But as I sat down to enjoy the last bit of it for lunch, I realized that I like unique salads, and the kale/quinoa base of this salad can be a great starting point for a delicious salad, even for those who don't care for beets. 

When I served this I billed it as a "build your own salad" and kept all of the different components in separate bowls to let people dish it up how they liked.  I also kept the leftovers stored in their separate bowls, which helped keep things fresh longer.

Kale, Quinoa and Beet Salad
Yield: Serves 4
Note: Steps 1-3 (along with roasting the beets) can be prepared ahead of time and stored separately in the refrigerator until ready to assemble the salad.
Ingredients:
1-2 beets, roasted (avocado or roasted butternut squash could be good alternatives to beets)
1 bunch kale (about 6 oz)
1 teaspoon olive oil
3/4 teaspoons kosher salt
1/2 cup dry quinoa
1 cup water
1/3 cup walnuts
1/3 cup dried cranberries
1 apple, chopped
1/3 cup feta or goat cheese

For the dressing:
3 tablespoons olive oil
2 teaspoons honey
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Directions:

 1. In a small saucepan combine the quinoa and water.  Bring to a boil, then turn down heat to low, cover and simmer 15 minutes or until tender.  Cool. 

2. Place walnuts in a small skillet and toast over medium heat, turning frequently, until fragrant and lightly browned (5-7 minutes).

3. Wash and dry kale.  Cut into thin ribbons.  Toss with 1 teaspoon olive oil and 3/4 teaspoons kosher salt.  Massage kale for 3-4 minutes until it turns bright green and softens. 

4. Whisk together dressing ingredients.  Pour over cooled quinoa and mix well.  Combine the quinoa, kale, beets, walnuts, dried cranberries, apple and cheese. 

Source: adapted slightly from www.jeanetteshealthyliving.com

Chocolate Frosted Peanut Butter Bars

These bars have great chocolate-peanut butter flavor and are just perfect to feed a crowd.  The cookie base is a perfect texture and flavor and is topped with a layer of peanut butter and then chocolate frosting.  All the greatness of a cookie (plus frosting!), and in quick bar form. 

Chocolate Peanut Butter Bars
Ingredients:
For the bars:
2 cups (10 oz) all-purpose flour
2 cups (6.4 oz) quick oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 oz) unsalted butter, softened
1 1/4 cup (9.5 oz) packed light-brown sugar
3/4 cup (5.7 oz) granulated sugar
2 large eggs
1 cup (8.6 oz) creamy peanut butter
1 teaspoon vanilla extract

For the frostings:
1 cup (8.6 oz) creamy peanut butter

1/4 cup unsalted butter
3/4 cup chocolate chips
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup cocoa powder
1 cup powdered sugar
1/4 cup heavy cream (or milk)

Directions:
1. Preheat oven to 350 degrees.  Spray a rimmed 13x18 inch cookie sheet. 

2. In a medium sized mixing bowl stir together flour, oats, baking soda and salt.  Set aside.

3. In a large mixing bowl cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the eggs and blend well.  Add 1 cup peanut butter, 1 teaspoon vanilla and mix well.  Add the flour mixture and mix until just combined. 

4. Put dough into prepared cookie sheet.  Spray hands with non-stick cooking spray and press the dough into an even layer in pan.  Bake for 12-15 minutes until just golden.  (The edges should be puffed and beginning to set, but still soft.)

5. Remove from oven and cool 5 minutes.  Drop spoonfuls of the remaining 1 cup peanut butter over the top and let sit for 1 minute.  Spread into an even layer. Allow to cool completely.

6. For the frosting, melt 1/4 cup butter and chocolate chips in the microwave for one minute.  Stir.  Continue warming in the microwave, stirring every 30 seconds, until completely melted and combined.  Transfer to a mixing bowl.  Stir in the salt and vanilla.  Add cocoa powder, powdered sugar and cream.  Beat until fluffy.  Spread over cool bars.

Source: Bar recipe from www.cookingclassy.com; frosting adapted from my friend, Janette

Chocolate-Chocolate Chip Cookies (Small Batch)

I know I already have a chocolate-chocolate chip cookie recipe on this website, but that recipe and this one are for different occasions, in my opinion.  The Thick and Chewy Triple Chocolate Cookies are rich with chocolate flavor and very delicious.  However, they can be a bit expensive and time-consuming to make by the time you chop and melt a pound of chocolate and let the dough sit before baking. 

So while I will keep that recipe around for special occasions or events, this chocolate cookie recipe is perfect for more everyday appearances.  It only makes about 10-12 cookies, and the small amount of ingredients can be mixed up by hand without pulling out an electric mixer (and then having to wash it).  You could be all proper and mix up the dry ingredients separately, but I go the lazy route and just mix it all in one bowl. 

While I have nothing against baking big batches of cookies, sometimes if it's after dinner on a weekend evening and we want a sweet treat, it's nice to just mix up a small batch of dough and bake up one sheet of cookies.

Chocolate-Chocolate Chip Cookies (Small Batch)
Yield: 10-12 cookies
Ingredients:
4 tablespoons butter, softened
Scant 1/4 cup sugar (50 g)
1/4 cup brown sugar (50 g)
1 egg
1/2 teaspoon vanilla
1/3 cup cocoa powder (33 grams)
1/2 teaspoon baking soda
Pinch salt
1/2 cup flour (64 g)
1/2 cup chocolate chips, plus more to press on top

Directions:
1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silicone liner. 

2. Cream together butter, sugar and brown sugar (this can be done without an electric mixer, just using a spoon).  Add the egg and vanilla; mix well.  Add the cocoa powder, baking soda and salt.  Mix until combined.  Add the flour and begin mixing.  When flour is almost incorporated add 1/2 cup chocolate chips and mix until the flour is incorporated.

3. Drop onto lined cookie sheet and press a few additional chocolate chips on top of each cookie.  Bake for 10-12 minutes.  Allow to cool on cookie sheet.

Source: adapted from www.sallysbakingaddiction.com

Orange and Asparagus Spinach Salad

I've just recently realized how easy it is to make a variety of tasty, healthy salads.  This salad came about one afternoon when I had some leftover steamed asparagus in my fridge and some oranges on the counter.  I love the sweetness and unique flavor oranges add to a green salad.  Sometimes asparagus can be a bit pricey, and I think diced avocado would be a great substitute in this salad.

Orange and Asparagus Spinach Salad
Yield: 2 large salads or 4 side salads
Ingredients:
5-6 oz. baby spinach/baby kale mix
1-2 Cara Cara oranges
12-14 asparagus stalks
1/3 cup almonds, toasted and chopped
1/4 cup crumbled feta cheese
Dressing of your choice (Poppyseed is pictured above, but I think balsamic vinaigrette pairs even better)

Directions:
1. Peel and break orange into segments.  Slice each segment in half lengthwise to create thinner orange sections. 

2. Steam asparagus until just tender, then transfer to a bowl of ice water.  Cool and drain.  Chop into 2-inch pieces.

3. Toss all ingredients (except the dressing) together, or arrange on plates.  Drizzle on dressing.

Source: Inspired by Cara Cara and Asparagus Salad in Home Cooking the Costco Way

Banana Oat Muffins (with optional mix-ins)

When brown bananas sit on the countertop begging to be baked into something yummy, a lot of people think "banana bread!"  But for some reason I tend to gravitate to muffins.  This muffin recipe is adapted from one of my favorite muffins of all time--Pumpkin Oat Muffins.  I cut down on the spices and also took the sugar down a bit because bananas naturally add so much sweetness.  I also decided to use melted butter instead of oil.

You can add whatever mix-ins you like.  These are delicious with walnuts in them, and this week I went crazy and added blueberries and walnuts.  And my kids love it when I add chocolate chips.  I prefer to use mini chocolate chips because it doesn't take very many to have little bits of chocolate dispersed in the batter.  I treated my kids on a snow day this week to chocolate chips in their muffins and they were quite excited.  I didn't tell them the muffins they were excited to eat were whole grain with minimal butter and sugar. 

Banana Oat Muffins
Yield: 12 muffins
Ingredients:
2 cups quick oats
3/4 cup whole wheat flour
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (about 2 large or 3 medium ripe bananas)
3/4 cup buttermilk (or sub half plain yogurt, half milk)
2 eggs
2 tablespoons butter, melted and slightly cooled
Optional mix-ins: chopped walnuts, blueberries, chocolate chips, etc. (1/2-3/4 cup mix-ins)

Directions:
1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.

2. Whisk together the quick oats, flour, sugar, cinnamon, baking powder, baking soda, and salt.  In a separate bowl, whisk together the mashed banana, buttermilk (or yogurt and milk), eggs and butter.  Add banana mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  Stir in mix-ins as desired.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-18 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com

White Beans with Rosemary

I'm always interested in trying tasty new ways to prepare beans .  They are pretty much the perfect food: healthy and inexpensive.  Our local Zoe's Kitchen restaurant serves Braised White Beans with fresh rosemary that are delicious.  I haven't had the beans at Zoe's for quite some time, so I can't say for sure how these compare to the original, but we enjoyed this homemade version. 

We had these white beans with focaccia bread and a kale, spinach and apple salad.  It felt great to serve a healthy meal that was quite tasty too.  I used canned beans this time, but I hope to try making this using dried beans at some point.  There is nothing particularly fancy about this dish, just beans flavored with some ordinary ingredients: onion, garlic, rosemary and chicken stock.  It is simplicity at its best!

White Beans with Rosemary
Yield: Serves 4-5
Ingredients:
1 tablespoon olive oil
1/2 cup onion, finely chopped
4 cloves garlic, minced
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
2 cans cannellini beans (15.5 oz each), drained and rinsed
1-1 1/2 cups chicken broth
salt and pepper, to taste
Fresh rosemary for garnish, if desired

Directions:
1. In a small saucepan heat the olive oil over medium heat.  Add the onion and saute until soft and translucent.  Add the garlic and rosemary and saute about 30 seconds.

2. Add the beans and 1 cup chicken broth.  Simmer, stirring frequently, until slightly thickened, adding more chicken broth if desired.  (The mixture will continue to thicken off the heat.)  Season with salt and pepper to taste.  Garnish with fresh rosemary, if desired.

Source: http://yeahimadeit.com