Spicy Spaghetti Squash Fritters with Red Pepper Chutney

We grill every chance we get this time of year, but we have definitely fallen into a pattern of grilling the same few things - like veggie burgers, veggie sausages, onions, peppers, and asparagus. As much as I love all of those things cooked on the grill, I know we should be expanding our grilling horizons.

So, when Z came back from the store a few weeks ago with a spaghetti squash to grill, I was instantly intrigued. To be honest, I had never even worked with a spaghetti squash before, let alone grilled one. Thanks to a downpour, we never got to grill the squash, but I was able to roast it. 

As creatures of habit, we ended up not even eating the squash that night because we had so much other food (like veggie burgers and onions). And since I hate wasting food, I decided to turn the leftover squash into these Spicy Spaghetti Squash Fritters.

Spicy Spaghetti Squash Fritters with Red Pepper Chutney

Yields: 4 fritters

Fritters:

-1 medium spaghetti squash

-1 teaspoon maple syrup

-1 1/2 teaspoons olive oil

-Pinch of crushed red pepper flakes

-Salt and black pepper

-1/2 teaspoon curry powder

-1/2 teaspoon coriander

1/2 teaspoon turmeric

-Pinch of cayenne

-Salt and black pepper, to taste

-Squirt of lemon juice

-1 large egg

-3 tablespoons all-purpose flour

-Canola oil

-Fleur de sel or sea salt for serving

Red Pepper Chutney:

-1 teaspoon olive oil

-Pinch each of yellow mustard seeds, smoked paprika, cumin, garam masala

-1 cup chopped roasted red peppers (from a jar)

-Salt and black pepper, to taste

Directions:

Fritters:

1.) Heat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with the maple syrup and olive oil and season with crushed pepper, salt, and black pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

2.) Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside. (At this point, you can put the squash in the refrigerator and make the fritters the next day/in a few days, if desired).

3.) In a medium bowl, combine the squash with the curry powder, coriander, turmeric, cayenne, salt, pepper, and lemon juice. Add the egg and flour and stir to combine.

4.) Add the canola oil to a large, shallow pan (about 1/4-inch). Place the pan over medium-high heat. (You want the oil at 360-370 degrees for frying). Form fritters by hand and place in the pan. Cook on each side for 4-6 minutes, or until golden brown. Drain fritters on a paper towel, and sprinkle with fleur de sel or sea salt before serving.

Red Pepper Chutney:

1.) In a small saucepan, heat olive oil to medium heat. Add spices (everything except salt and pepper) and heat until fragrant, about 15 seconds. Add peppers and cook until heated through. Season with salt and pepper as needed.

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One of my favorite things to order when we go out for Indian food is the vegetarian platter (as an appetizer). I love having something fried and full of great flavor - dipped in all of the delicious sauces and chutneys - before diving into my meal. These crispy, intensely flavorful fritters dipped into the sweet red pepper chutney definitely fulfilled that same craving. (We followed up these fritters with a lentil curry for dinner, too).

What's your favorite thing to cook on the grill?

Carrot-Harissa Hummus

Did you guys know that today is National Hummus Day (and my big sister's birthday...which is unrelated?). There seems to be a holiday for just about every food (and drink), but a holiday devoted to hummus is one I can get behind.

If you've been reading this blog for a while, it's probably clear by now that I love hummus (a list of other hummus recipes I've made is included at the bottom of this post). I slather hummus on my sandwiches at lunch time, and I love eating crackers/pita/veggies dipped in hummus as a snack. I also don't discriminate: I think edamame, lentils, white beans, black beans, etc. can replace chickpeas in hummus [almost] any day.

Today, I'm sharing a new recipe with you guys for a hummus I've made several times over the last few months, and it's always a hit. The sweet carrots combined with the nutty tahini and the spicy harissa oil makes for a unique and borderline addictive flavor combination.

Dig in.

Carrot-Harissa Hummus

Yields: 3 1/2 cups

Adapted from Food & Wine

-2 cups low-sodium vegetable broth or water*

-2 cups chopped carrots

-3 medium garlic cloves, peeled

-15 ounce can chickpeas, drained and rinsed

-1 tablespoon tahini

-1 1/2 tablespoons extra virgin olive oil

-1/2 tablespoon harissa-infused olive oil (I got mine from Gustare Oils & Vinegars in Wellesley)

-1 1/2 tablespoons lemon juice

-1 teaspoon honey

-Salt, to taste

Directions:

1.) In a medium saucepan, bring the broth to a boil. Add the carrots and garlic and simmer over medium heat until the carrots are tender, about 12 minutes. 

2.) Using a slotted spoon, transfer the carrots to a food processor, fitted with a steel blade. Add the chickpeas and half of the carrot cooking liquid to the food processor and puree until smooth. Add the tahini, olive oil, harissa oil, lemon juice, and honey and pulse until incorporated. Taste hummus and season with salt as needed (then pulse again to incorporate salt). 

3.) Scrape hummus into a bowl and refrigerate until chilled, at least 2 hours. Serve with crackers and/or crudités.

*I forgot to defrost the vegetable broth I have in the freezer, so I added a bay leaf while my carrots were cooking to infuse the liquid with a little more flavor.

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I almost didn't add the honey to this (it sounded like an odd addition), but the slight sweetness from the honey complements the spice from the harissa wonderfully. This is one of those dishes where everyone - after each bite - asks, What is IN this?? And then they want the recipe.

In honor of National Hummus Day, here are a few more hummus recipes (plus Z and I's favorite brand of hummus):

• Curry Hummus
• Chunky Jalapeno & Cilantro Hummus
• Black Bean Hummus
• Our favorite brand of hummus 

Are you celebrating National Hummus Day today? ;)

Mushroom Pâté

I'm not one who usually likes vegetarian versions of traditional meat dishes. For example, you will probably never see me eat or cook something like tofu bourguignon or seitan marsala. But sometimes, I think vegetables make great substitutes for when meat is typically present - vegetables like the almighty, "meaty" mushroom.

This recipe for mushroom pâté actually comes from my mother-in-law, and I'm not sure where she originally found it (or if she made it up herself). All I know is that this pâté is damn good, and it's always a hit when she brings it to family parties. I'm actually helping out at a dinner at Lord Hobo this Sunday (be there at 3 p.m.!), and I will most likely be making this pâté for one of the dishes...so I've been making batches at home to ensure the recipe is perfect. And, really, it was perfect when Z's mom handed it to me.

Creamy and rich just like traditional pâté (yes, I've had it before...I haven't always been vegetarian), this mushroom-filled version is chock-full of earthy mushroom flavor, complemented by some local cream cheese.

Mushroom Pâté

Yields: About 3 cups

-2 tablespoons olive oil

-1 tablespoon unsalted butter

-4-6 cloves garlic, minced

-2 pounds of assorted fresh mushrooms, sliced*

-1 package (about 1-ounce) of dried mushrooms (porcini are ideal)

-1/2 bar of cream cheese (I used Cabot)

-Salt and black pepper, to taste

-Dash of hot sauce or pinch of cayenne pepper (optional)

Directions:

1.) Prepare the dried mushrooms by soaking them in room temperature water for about 20-30 minutes, or until softened. Then, rinse the mushrooms to remove any residual grit. Set aside. (The broth from the soaked mushrooms can be saved in the fridge or freezer for later use).

2.) Heat olive oil and butter over medium-low heat. Add garlic and sauté for about 1-2 minutes (until garlic begins to cook but doesn't brown). Increase heat to medium, add all of the raw mushrooms, and sauté until all the water from the mushrooms is gone (about 30 minutes). 

3.) In a food processor fitted with a steel blade, add the reconstituted dried mushrooms and the cooked fresh mushrooms and blend. Add salt and pepper, cream cheese, and a dash of hot sauce. Blend until smooth. 

4.) Chill for an hour or more before serving with crackers.

*For fresh mushrooms, a combination of white button, shiitake, and portabella works great, but you can really use almost any combination of mushrooms in this recipe.

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This is definitely one meat-dish-made-vegetarian that I can get behind.

If you want to add some color to this dish, feel free to garnish the pâté with some fresh chives. No matter how you serve it, though, just be sure not to skip the step to let this chill for an hour or more. The colder this pâté is, the better it is!

Are you a fan of mushrooms? If so, what's your favorite mushroom dish? One of my other favorite mushroom dishes is this Mushroom & Gruyere Quiche.

Spinach and Chickpea Curry Tarts

I know, I know - I just made a spinach and chickpea curry concoction in February. But that recipe got kicked up a few notches with these Spinach and Chickpea Curry Tarts.

I made these tarts for a Kitchensurfing demo I did at the Williams-Sonoma in Natick earlier this week, and, I must say - they were quite the hit. The flaky, buttery puff pastry envelops the flavorful filling within - and with dollops of raita piped on top (not pictured), these are borderline irresistible. 

These elegant tarts are also super easy to eat while standing, so these would make a fantastic addition to a cocktail party menu.

Spinach and Chickpea Curry Tarts

Yields: About 18 tarts

-2 sheets frozen puff pastry, thawed

-2 tablespoons olive oil

-1/2 yellow onion, diced

-1 clove garlic, minced

-2 teaspoons curry powder

-1 teaspoon coriander

-1 teaspoon turmeric

-1/2 teaspoon garam masala

-Pinch of cayenne pepper

-1 teaspoon grated fresh ginger

-1 can chickpeas, drained and rinsed

-2 handfuls baby spinach (about 2 cups)

-1 tablespoon chopped parsley

-Salt and pepper, to taste

Directions:

1.) Preheat oven to 400 degrees.

2.) Heat olive oil in a medium-large skillet over medium heat. Add onions and cook until mostly softened, about 5 minutes. Add garlic, spices, and ginger and cook until fragrant, about 30 seconds.

3.) Add chickpeas and spinach, stir, and cook until spinach is mostly wilted, about 4-5 minutes. Add parsley, salt, and pepper. Remove from heat, and taste for seasonings, then adjust if/as necessary. 

4.) Lightly spray two muffin pans with non-stick cooking spray. Cut each sheet of puff pastry into 9 equal squares. Lightly push each square of pastry into muffin tins to form a "cup." Fill each pastry "cup" with the chickpea mixture (about 1 tablespoon per cup). 

5.) Bake in the oven for 10-15 minutes, or until the pastry is golden brown. Remove from oven and let cool slightly in pan before serving. 

*As I mentioned before, I served these with a dollop of raita on top, which made a world of difference. The cool, creamy raita really helped to calm the curry and other spices, as well as add a necessary texture to these tarts. My rough recipe: 1 cup plain Greek yogurt; 1 seeded cucumber, diced; 2 scallions, chopped; generous pinch of ground cumin; salt and black pepper. Stir all ingredients together in a medium-size bowl and refrigerate for 30 minutes before serving.

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These were a great mix of healthy, indulgent, spicy, and flavorful - I won't even tell you how many of these I popped into my mouth when I was originally testing this recipe. They're a little too easy to eat, but, thankfully, everything in here [besides the pastry] is actually quite good for you! 

What's your favorite appetizer to make for a cocktail party? I love making different kinds of hummus or deviled eggs!

Horseradish Deviled Eggs

We made these deviled eggs for the Super Bowl, and, as you can imagine, they were a way bigger hit than the game itself. But even if the game was somewhat exciting, these deviled eggs would have still been successful.

The recipe is similar to that of my Spicy Deviled Eggs, but I took the recipe up a notch with some prepared horseradish. The end result was the traditional, creamy deviled eggs many people know and love with a kick of tolerable spice in each mouthful.

Horseradish Deviled Eggs

Yields: 15 servings*

-15 large eggs

-2 tablespoons minced pickled jalapenos

-2 teaspoons prepared horseradish

-6 tablespoons Trader Joe's Wasabi Mayonnaise (or plain mayonnaise)

-4 tablespoons Dijon mustard

-Salt and black pepper, to taste

-Squirt of fresh lemon juice

-Paprika and chopped chives, for garnish

Directions:

1.) Put the eggs in a large saucepan and cover them with water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. 

2.) Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl, and mash with the back of a fork.

3.) Add the jalapenos, horseradish, mayonnaise, mustard, salt, pepper, and lemon juice to the bowl. Mix until smooth and creamy. 

4.) Spoon the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Lightly sprinkle each egg with paprika and chopped chives.

*15 servings seems a bit random, but I used 15 eggs based on how many people we had coming over. If you wanted to just make 12 eggs/servings, I'd recommend starting with 1 tablespoon jalapenos, 1 teaspoon horseradish, 4 tablespoons mayonnaise, 2 tablespoons mustard, and tasting/adjusting from there.

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I'm seriously craving another one of these deviled eggs right now. I loved the kick of spice the wasabi, jalapenos, and horseradish added to each bite, while the cool, creamy texture of the filling helped to calm everything down a bit. Z's cousin is actually anti-spice, but he still loved these deviled eggs - they were just spicy enough, without ruining his palate for the entire evening. 

Vegetarian-Friendly Super Bowl Recipes

Despite the Pats not making it to this year's Super Bowl, we still plan to watch the game/commercials. And eat our faces off.

Whether you're hosting the Super Bowl festivities this year, or simply looking to bring a simple (yet tasty) dish to a friend's house, these vegetarian- and vegan-friendly recipes should do the trick. They're indulgent and football-friendly, while also being [mostly] friendly to your waistline (and wallet!).

Appetizers/Lighter Fare:
Spicy Deviled Eggs
Jalapeno Poppers with Chive Cream Cheese
Baked Fontina
Black Bean Sliders
Hippie Joes
Veggie Sausage Subs
Slow Cooker Vegetarian Chili
No-Yeast Pizza Dough (with Homemade Pizza Sauce)

Desserts:
Nutella and Banana Turnovers with Sea Salt
Boozy Irish Whoopie Pies
Guinness Dark Chocolate Brownies

Cocktails:
Gin and Ginger Cocktail
Cucumber-Dill Gin Fizz
Jalapeno Dirty Martini

Will you be watching the Super Bowl this year?

Last-Minute Super Bowl Recipe Ideas

The only reason I watch the Super Bowl is to eat my body weight in chips and dip (and beer). And since I know a lot of you watch the big game for similar reasons, I decided I should re-share some of these recipes with you - mainly because they'd be great for eating during the game, but also because they don't cost much to prepare, either.

I shared some of my Super Bowl-friendly recipes last year, but here is the line-up for this year's game, in case you need some more last-minute ideas:

• Black Bean Sliders
• Hot Mexican Dip
• Curry Hummus
• Baked Fontina
• Black Bean and Pumpkin Chili
• Jalapeno Poppers with Chive Cream Cheese
• Corn and Tomato Salsa 
• Chocolate Orange Fudge Brownies

Not into beer? Here are some cocktail ideas:

• Jalapeno-Cilantro Tequila and Tonic
• Cherry-Lime Martini
• Jalapeno, Gin and Basil Martini

Do you plan on watching the Super Bowl this Sunday? I plan on eating and drinking while the game is on TV...and perhaps watching a few minutes of it. ;)

Guest Post: Hot Mexican Dip from Lightlife

Hey guys! Happy Friday. :) Today's post is brought to you by Meredith Kimelblatt on behalf of Lightlife®. I'm a big fan of their vegetarian and vegan products, and I thought this dip would be perfect for enjoying during the Pats game on Sunday. Enjoy!

You probably thought you were past heavy-eating season now that the holidays are over, right? But between college bowl games, the NFL playoffs, and the Super Bowl in early Februrary, the same dips and goodies that were present at your holiday spreads always seem to reappear during January and Februrary. If your New Year’s resolution this year was something along the lines of eating healthier or eating more vegetarian diet food, don’t worry! It’s definitely possible to enjoy winter get-togethers and delicious foods while still keeping your body feeling great—and you won’t even feel like you’re eating healthy!

This Hot Mexican Dip is a great example of a stereotypically “bad for you” dip that’s been lightened up a bit. Not only is this dip vegetarian and only 126 calories per serving, but it’s also incredibly delicious. The kick from the mix of green chilies, onion powder and chili powder, and the combination of soy ground beef and beans makes it hearty enough to fool even your most carnivorous friends. Play around with spices to fit your taste preferences and feel free to experiment with different soy cheese options to find your favorite. If you’re a tomato fan, adding some diced tomatoes or salsa to the top after it comes out of the oven gives this dip another layer of flavor and freshness. Try it out the next time you have company over for a healthier alternative to traditional taco dip. Enjoy!

Photo Credit: Lightlife®

Hot Mexican Dip (from Lightlife®)
Yields: 15 servings
-1 package (12 ounces) Smart Ground® Original
-1 1/2 teaspoons chili powder
-1 teaspoon onion powder

-1 tablespoon olive oil
-1 can (16 ounces) fat-free refried beans
-1 can (4 ounces) diced green chilies
-3/4 cup taco sauce
-2 cups shredded reduced-fat Mexican cheese blend
-1 cup Greek yogurt or light sour cream
-1/3 cup green onions

Directions:
1.) Crumble Smart Ground® into a large bowl. Add chili powder and onion powder; set aside.
In a 13x9x2 baking dish coated with olive oil, layer the beans, Smart Ground Original mixture, green chilies, taco sauce and 1-1/2 cup cheese.
2.) Cover and bake at 350°F for 25-30 minutes or until the cheese melts and bubbles around the edges.
Cool for 5 minutes. Spread yogurt or sour cream on top; sprinkle with green onions and remaining cheese. Serve with sliced veggies, tortilla chips or pita chips.

Did you make any resolutions for the new year? If yes, what were they?

Eat This: Baked Fontina

If you’re having people over for the football game on Sunday – or, if you just find yourself craving hot cheese this weekend – then I highly recommend making this. 

It’s easy, cheesy, and mildly addictive when scooped up with crusty, fresh bread. Just don’t plan to make out with anyone soon after eating it – there’s enough garlic in this dish to ruin anyone's chance for romance.

The only variation I made was that I cooked this in a pie dish vs. a cast iron pan, and it turned out just fine.

Are you happy football season has started, or could you do without it?

Goat Cheese and Pot Pie

This past weekend, I devoted the majority of my time to relaxing, laughing and eating with some of my closest family members. I took few photos of my food and barely looked at my iPhone. It was glorious.

With that being said, I don't have my own photos to share with you in this post, but I can tell you two things I made for two separate family festivities. The first was Martha's Easy Goat Cheese Appetizer for a small gathering at my sister's house on Saturday night.

Source: www.marthastewart.com

My revisions: I eliminated the peppercorns and used dried thyme, since that's what I had on hand. I also had some three-pepper goat cheese and plain goat cheese, so I used both in my dip. Here's the adapted recipe.

Easy Goat Cheese Appetizer

Adapted from www.marthastewart.com

-8 to 12 ounces goat cheese (plain or flavored), broken into large chunks

-1 tbsp. olive oil, divided
-1/2 tsp. dried thyme
-Crushed red pepper flakes
-Sliced baguette or crackers, for serving

Directions:

1.)  Place cheese in a small ovenproof dish; drizzle with half of the olive oil. Baked the goat cheese at 325 degrees for 15 to 20 minutes until golden brown. 

2.) Remove the dish from the oven, drizzle with the remaining olive oil, and garnish with thyme and red pepper flakes. Serve with sliced baguette or crackers. 

This appetizer was insanely easy to make, and it ended up being a huge hit with my family. I mean, let's be honest: how can anyone not like warm goat cheese?

The second dish I made was an entree. Every year, my older sister, myself and two of our cousins offer to make my grandparents dinner. It's our Christmas gift to them, and they (not to mention we) really enjoy it. This year, it was my turn to make the entree. I wanted to make something comforting and flavorful, while still being pleasing to everyone's palate. Thankfully, I stumbled upon this recipe by Aida Mollenkamp.

Source: www.foodnetwork.com

Vegetarian Pot Pie

Yields: 8 servings

Adapted from www.foodnetwork.com

-1 tbsp. olive oil
-1/2 medium yellow onion, diced
-2 medium carrots, peeled and chopped
-12 ounces white button mushrooms, sliced
-1 small russet potato, peeled and diced
-1/4 cup whole wheat flour
-1 cup low-sodium vegetable broth
-1 cup whole milk
-1 cup frozen green peas
-1 tbsp. dried parsley
-1 egg yolk
-Frozen pie crust, defrosted

Directions:

1.) Heat the oven to 400 degrees. In a heavy saucepan, heat olive oil over medium heat. Add onions and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
2.) Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
3.) Remove from heat, add peas and parsley, and stir to coat. Season well with salt and black pepper. Pour filling into an 8 by 8-inch baking dish.
4.) Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside. Carefully, take defrosted pie dough and place it over filling. Tuck the dough into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. 

5.) Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Um...let's just say this pot pie came out bomb dot com. Even though I used very few spices, the flavors of the broth, vegetables and buttery crust made this one flavorful and comforting dish. My grandparents also loved the meal, which I served with a simple mesclun green salad and sliced bread. 

It was a wonderful weekend spent with some of my favorite people on planet earth, with some delicious food to boot. I wish every weekend could be like that!

Eat This: Buffalo Fried Brussels Sprouts at Highland Kitchen

Buffalo Fried Brussels Sprouts ($6.95) at Highland Kitchen. 

This innovative twist on buffalo chicken bites is incredibly addictive. I happen to love both Brussels sprouts and buffalo sauce, but even those who aren't fans of the bite-sized cabbages can enjoy this dish. The crispy, saucy exterior complements the soft, "meaty" interior surprisingly well. Dunked in creamy, blue cheese dressing, these spicy bites of heaven are worth the wait for a table at this consistently popular Somerville joint.

Super Bowl Snack Ideas

This is the first year I’ve ever been excited for the Super Bowl. Normally, the only things I’m remotely looking forward to come Super Bowl Sunday are the snacks and the company. The football game? I couldn’t care less.

But this year…this year is different. I have a lot of good friends in New York who will be rooting for the Giants, and a lot of good friends here in Boston who will be rooting for the Patriots. It will be a fun, competitive game with plenty of beer and plenty of good eats.

If you’re having people over for the game (like we are), or are heading to a Super Bowl party elsewhere, here are some of my favorite recipes that would be even more delicious consumed while watching such an exciting game.

Spicy Deviled Eggs.

Eggplant Chips with Spicy Aioli.

Avocado-Corn Salsa.

Sweet and Spicy Roasted Red Pepper Dip.

Slow Cooker Vegetarian Chili.

                                      

Banana Bread Beer Banana Bread. 

Are you excited for the Super Bowl this year? If so, which team are you rooting for?

Leftovers: Cheese Fondue and Pumpkin Pancakes

My recipe for Pumpkin Mac and Cheese somehow left me with quite a few leftovers - not only of the mac and cheese itself, but also several of its ingredients. I especially did not want the Gruyere and canned pumpkin to go to waste, so I incorporated both ingredients into two delicious meals.

Using up the Gruyere for fondue was a no-brainer. My older sister and brother had given Z and I a mini-crockpot set, perfect for keeping fondues and hot dips warm. I melted the Gruyere with some cheddar, Brooklyn Lager and spices to make a gooey, satisfying fondue - perfect for dipping with mushrooms, roasted Brussels sprouts, red peppers, apples, cauliflower, Tofu Pups and baguette slices, to name a few.

Gruyere, Cheddar & Beer Fondue
Yields: 4 servings
Adapted from FoodNetwork.com
-1 1/2 cups, shredded sharp cheddar
-1 cup Gruyere, shredded
-1 tbsp. all-purpose flour
-1 cup Brooklyn Lager
-2 tbsp. Dijon mustard
-A few drops hot sauce
-Salt and pepper, to taste
-Cayenne pepper (optional)

Directions:
1.) Combine cheeses in a bowl with flour. Add beer to a small saucepan over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches.
2.) When the cheese has been incorporated fully. Stir in the mustard, hot sauce and spices. Transfer fondue to small crockpot or fondue pot.
3.) Serve with your favorite dippings.

I sadly didn't get a good picture of the fondue itself, but trust me when I say, it was good, and slightly spicy, which I loved. Plus, it's pretty hard to go wrong when your melting cheese in beer. Just sayin'.

The other ingredient I had leftover from the mac and cheese was canned pumpkin, which I just used this morning for Z and I's breakfast.

Pumpkin Pancakes
Yields: 8-10 pancakes
Adapted from MarthaStewart.com
-1 1/4 cups whole wheat flour
-2 tbsp. sugar
-2 tsp. baking powder
-1/2 tsp. cinnamon
-1/2 tsp. ground ginger
-1/2 tsp. salt
-Generous pinch of grated fresh nutmeg
-1 cup milk
-6 tbsp. canned pumpkin
-2 tbsp. melted butter (and extra butter for cooking)
-1 egg

Directions:
1.) In a large bowl, stir together the dry ingredients.
2.) In a separate bowl, stir together milk, pumpkin, melted butter, and 1 egg; fold mixture into dry ingredients.
3.) Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

They might not look the prettiest, but these seasonal pancakes were a fantastic way to start my day off. The fluffy cakes were packed with nutmeg and cinnamon flavor, with subtle - yet appreciated - hints of pumpkin and fresh nutmeg.

They were also extremely easy to make. I can see a few more batches of these in my near future.

Z and I are off to the Cape until Sunday to celebrate Thanksgiving with his family. Until then, I hope you all have a very Happy Thanksgiving!

What are you doing for Thanksgiving this year?

Sweet and Spicy Roasted Red Pepper Dip

Remember last week when I promised you the recipe for the roasted red pepper dip I made for my Eggland's Best dinner? Well...a promise is a promise!

I found this recipe in the Cook's Illustrated Cookbook which I received in my goodie bag at the Boston Brunchers' one year anniversary party. Based off how this dip came out, I have a feeling I'll be getting a lot of use out of this cookbook. 

Sweet and Spicy Roasted Red Pepper Dip
Adapted slightly from Cook's Illustrated Cookbook 
Yields: about 2 cups
-3 red bell peppers, stemmed, seeded, ribs removed, and cut to lie flat
-6 tbsp. olive oil
-1 small onion, coarsely chopped
-1 jalapeno, seeded and minced
-1 tbsp. ground cumin
-1 small garlic clove, minced
-1/4 cup chopped fresh parsley
-Salt and pepper, to taste

Directions:
1.) Turn on broiler. Spread peppers out over aluminum foil-lined baking sheet and broil until skin is charred and puffed but flesh is still firm - about 8 to 10 minutes, rotating sheet halfway through cooking.
2.) Transfer peppers to medium bowl, cover with foil, and let steam until skin peels off easily, about 10 to 15 minutes. Peel and discard skin; set peppers aside.
3.) Heat oil in skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add jalapeno, cumin and garlic; saute until garlic softens, about 1 minute longer.
4.) Transfer mixture to food processor. Ad peppers and parsley; process until very smooth. Season with salt and pepper. Transfer to bowl and serve. (Dip can be refrigerated for up to 1 week).

The end result was a spicy, slightly sweet dip that was perfectly light for a healthy, tasty appetizer. Served with Stacy's pita chips, it was a fantastic start to the meal - and our friends seemed to really enjoy it.

Side note: Today's your last chance to enter my Eggland's Best giveaway! Ramekins, an apron, free eggs, and more are up for grabs.

Spicy Deviled Eggs

After talking about deviled eggs last week, Z and I decided to make our own.

Our long weekend was spent relaxing, biking, and just enjoying the sunshine with family and friends. We took a trip to deCordova on Saturday, and also had dinner with my parents at The Publick House. We ate well, we drank even better, and I did a lot of sleeping. A lot. It was glorious.

After so much rest and relaxation, Z and I decided to be productive on Memorial Day and make some food for a cookout at his godfather's home. Knowing the main dishes were already taken care of, we decided to make some deviled eggs - with a twist. A spicy twist.

Spicy Deviled Eggs

Adapted from DeviledEgg.org

-12 hard boiled eggs, peeled
-1/2 cup Trader Joe's Wasabi Mayonnaise (or regular mayonnaise, for more mild deviled eggs)

-1 tablespoon Dijon mustard
-1/4 cup shredded cheddar cheese
-1 tablespoon minced jalapeno peppers (or 1 fresh jalapeno pepper, minced)
-1 minced green onion stalk
-1 tablespoon dried parsley
-Salt and black pepper, to taste
Cayenne pepper to sprinkle on top

Directions:

1. Cut peeled eggs in half length-wise and place yolks in a mixing bowl; set the whites aside. Mash the yolks with the back of a fork and add mayo, mustard, cheddar cheese, jalapeno, green onion, and parsley. Mix well. Add salt and pepper as desired.
2. Spoon or pipe the filling back into egg white. Sprinkle tops with cayenne pepper.
3. Cover and refrigerate at least one hour before serving.

Despite how spicy these deviled eggs sound, they were actually rather mild - but intensely flavorful. Although Z and I like our food on-fire-spicy, it was nice that these ended up more mild, since we were feeding a small crowd - and not everyone likes to eat fire. 

How was your Memorial Day weekend? 

Gourmoo Cookoff Dinner Party Challenge + a Giveaway!!

I have always been lactose-intolerant. I was "that kid" at birthday parties growing up popping the white, chalky Lactaid pills before digging into the party pizza.

So, when Moovision approached me and asked if I'd like to promote their Gourmoo Cookoff Dinner Party Challenge - which promotes recipes using Lactaid Milk - I happily obliged. Gourmoo Cookoff consists of five episode challenges: Appetizer, Side Dish, Entrée, Dessert and the Wild Card finale. For this week, I'm hosting my own “Gourmoo Cookoff Dinner Party Challenge” on The EE to correspond with the Appetizer Challenge. My mission: Watch the video below, critique it, and enter my own recipe/dish that I would have entered into the challenge if I was competing.

I thought most of the contestants in this appetizer challenge really created delicious-looking dishes that most people would think would be impossible to make with trace amounts of lactose. Nicole's Blue Cheese Sweet Potato Chips, for instance, seem like a fairly easy dish, but it's great to know someone like me can enjoy it with wanting to rip out our intestines afterwards (too graphic?).

Robert's Mediterranean Spread with Garlic Bread didn't really scream "creativity" to me, and I agree with the judges that his bread slices were overly thick and large. Morena's Thai Galanga and Mushroom Soup, as well as Laurie's Pan Seared Scallops with Johnny Cakes, seemed the most innovative to me. I had hoped Laurie would win, as her appetizer also seemed the easiest to eat - think standing over a cocktail table - so I think the judges made the right decision in the end. I just wish each contestant gave a little more description on how Lactaid Milk played a central role in their dish.

If I had participated in this challenge, I would make my own variation of a Cheese Herb Dip. Personally, I refused to ever give up cheese, even when my lactose-intolerance was at its worst. No one should ever go without cheese. My recipe would consist of some plain Greek yogurt - which is easier on the stomach than, say, sour cream - a little bit of fresh goat cheese, lemon juice, Lactaid milk, chopped parsley, chopped green onions, chopped chives, some fresh thyme and rosemary, and salt and black pepper to taste. Throw it all in a food processor, mix well, and serve with baguette slices. Elegant and stomach-friendly.

Now - what does any of this have to do with you guys?? You have the chance to enter my GIVEAWAY!!!! Courtesy of Moovision, I am giving away a $50 Amazon gift card and $25 worth of Lactaid Milk coupons to one lucky EE reader. To enter, simply leave a comment on this blog post about what appetizer featuring lactose-free milk you'd make for this challenge. For additional entries, tweet "I entered @MichellePC's giveaway for @Moovision's #GourmooCookoff Challenge!" Winner will be picked and announced by me, at random, on February 22nd. Good luck!!

Super Bowl Beer Cheese Spread

Ah, the Super Bowl. Such an overrated, another-excuse-to-drink-and-eat sports game. But hey, I can't complain - I had some good eats this past Sunday thanks to the football festivities!

A bunch of us headed to Z's to watch the game on the his big screen television. Most people brought their own drinks, but the menu consisted of spicy con queso dip with tortilla chips; homemade guacamole, courtesy of my friend Christine; and, the star of the evening, the homemade Beer Cheese Spread that Z and I made. Talk about delicious.

Z found this recipe for the Beer Cheese Spread (scroll down the page to see recipe), and we only altered it slightly. He didn't have any paprika on hand, so we replaced that with chili powder. We also used Dale's Pale Ale hot sauce, which Z had bought previously at the Craft Beer Cellar in Belmont. And although we almost skipped the celery seed - I highly recommend you do not. The flavor makes a big difference.

We spread this creamy, tangy, decadent beer cheese on small slices of baguette. The dish made a more elegant and filling snack to munch on while watching the big game.

What food did you make for the Super Bowl? 

Dinner Party Recipes

I realize I teased all of you with the photos of my appetizer/dinner party food yesterday, so here are the recipes - including the directions on how to create the olive penguins!

First up: Roasted Chickpeas, which I first discovered on Michelle's blog.  

Roasted Chickpeas

Yields: 8 servings

-2 (12 ounce) cans chickpeas, drained

-2 tablespoons lemon juice

-1/4 cup olive oil

-1 tablespoon ground cumin

-1 ½ tsp. chili powder

-1 tsp. dried oregano

-½ tsp. ground ginger

-Salt and black pepper, to taste

Directions:

1.) Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

2.) Stir together the chickpeas, lemon juice, olive oil, and seasonings in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.

3.) Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 30 to 35 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

Next up: Black Bean Hummus. This recipe inspired my recipe.

Black Bean Hummus

Yield: 8 servings

-1  tbsp. minced garlic

-2  tablespoons  fresh lemon juice

-1  teaspoon  ground cumin

-1  (15-ounce) can black beans, rinsed and drained

-1  small jalapeño pepper, chopped (about 2 tablespoons)

-Pinch of cayenne pepper

-½ tsp. dried cilantro

-Salt and black pepper, to taste

-2  teaspoons  extra-virgin olive oil

Directions: 
1.) Place garlic, lemon juice, cumin, salt, black pepper, cayenne, black beans, jalapeño pepper and cilantro in food processor; process until smooth.
2.) Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with more dried cilantro. Serve with pita chips.

And, the grand finale: Olive Penguins!

Directions, courtesy of my mother:

-Take a slice of carrot for the base; cut out a pie slice piece for the beak; remainder of carrot is for the feet (base).
-Make a slit down the front of 1 olive and fill with cream cheese (squeezed from a bag) for the body
-Make a tiny slit across another olive and slide pie slice carrot in for beak
-Stack onto carrot base with a toothpick

Enjoy!

What are some of your favorite dishes to make for a dinner/appetizer party?

Second Helping: Chunky Jalapeno & Cilantro Hummus

One of my grocery list staples is hummus. I could eat hummus with a spoon - it's just so creamy, versatile, and chocked full of nutritious, delicious flavors. However, the best thing about hummus is that it's also affordable - especially when you make it at home.

I had picked up 10 hot peppers for $1 from The Neighborhood Farm at the Roslindale Farmers' Market several weeks ago, and finally used them up in various recipes last week. The final recipe that used up the remainder of the peppers was my Chunky Jalapeno & Cilantro Hummus (so, technically, this post should be a Third or Fourth Helping...not Second).

Chunky Jalapeno & Cilantro Hummus

Yields: 6-8 servings 

-1 can chickpeas (which were $0.99 at Stop and Shop last week)

-3 tbsp. extra virgin olive oil (or more, depending on the consistency you desire)

-2 jalapeno peppers, seeded and chopped

-1 teaspoon minced garlic

-1/2 teaspoon dried cilantro

-Salt and black pepper to taste

-Juice of 1/2 lemon 

Directions: Pour chickpeas, jalapeno peppers, garlic, cilantro and lemon juice into a food processor. Add olive oil (1 tablespoon at a time) and pulse until hummus reaches your desired consistency (I like mine a little chunky, so I didn't pulse it until completely smooth). Take lid off food processor and season hummus with salt and pepper as needed; also add more lemon juice if needed. Pulse hummus again to mix in salt and pepper (you may also need to add more olive oil as you pulse the ingredients together). Serve with sturdy pita chips.

This was one flavorful bowl of hummus, and I loved how a few whole chickpeas were still present throughout. Although I made this last week, I still have some leftover hummus in my fridge - the stuff lasts a good 1 to 2 weeks, I'd say, and can easily be used for dipping, on sandwiches, or even on flatbreads. 

Bonus: The price of this recipe in its entirety was under $2. Please hold your applause. 

Do you make your own hummus at home? What's your favorite flavor combination?

Olivia's Organics Recipe Contest

Last month, Olivia's Organics ran a contest on their Facebook page where at-home cooks had to whip up something using Olivia's Organics salad greens and fresh, seasonal ingredients. The grand prize winner, who will be announced on September 10th, gets their recipe featured on Williams-Sonoma's website, as well as a $500 Williams-Sonoma gift certificate. 

I submitted my recipe for Arugula Pesto with a Kick. The peppery arugula blends beautifully with the pine nuts and tart lemon juice, while the small addition of cayenne gives every mouthful of this pesto a serious kick-in-the-pants bite. 

Arugula Pesto with a Kick

Yields about 2 cups

-2 cups packed Olivia's Organics arugula
-2 cloves garlic
-1/4 cup pine nuts
-2/3 cup extra virgin olive oil
-1/2 cup grated Parmesan cheese (or Romano cheese)
-Juice of 1/2 a lemon
-1/4 teaspoon cayenne pepper
-Salt and black pepper, to taste

Directions: Add above ingredients (except for salt and pepper) to food processor and pulse until smooth. Taste, and add salt and black pepper as necessary. Serve over whole wheat pasta, smear on French bread, or simply indulge with a spoon.

This was seriously good pesto. I'll let you know if this ends up being the winning recipe!