Here’s a healthy appetizer for Super Bowl Sunday or a snack for any day that doesn’t have football in it. Recently posted on Diane Atwood’s blog, Catching Health, this simple recipe for green pea hummus is packed with healthy vitamins. Serve with endive, as in the recipe, or with all sorts of cut veggies to add color to your appetizer spread.
Just remember, it’s only a game…
Last month I shared Lemon Poached Salmon with Horseradish and Caper Aioli and have another to share as a companion recipe. This salad goes nicely with the salmon and is a good one for this time of year when we are all interested in fare that is light and healthy. I mean, you haven’t jumped off the veggie wagon yet, right? (Me either 🙂 ) I think I know what we are having for dinner tonight!
Asparagus and Arugula Salad with Walnuts
There are two ways to prepare the orange sections for this recipe. One is simply to peel the orange and separate the sections. The second is to peel the orange with a knife, called supreme or supreming (I mean how does one actually spell this word?), by slicing off the top and bottom and running your knife between the flesh and the rind. You then run your knife along both sides of the section membranes to remove only the flesh. This is a nicer way to serve the orange, but also a bit more complicated. Choose whichever suits your comfort level..
3 tablespoon extra virgin olive oil (for both sautéing and the salad)
2 cups asparagus thinly sliced on the diagonal, about 1 bunch or 15 to 20 stalks
3 cups lightly packed arugula
1 ounce shaved Romano cheese; about 1/4 cup
1 orange, sectioned, “carcass” reserved
1/2 cup coarsely chopped walnuts
2 tablespoons lemon juice; about 1/2 lemon
2 pinches kosher salt
several grinds fresh black pepper
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the asparagus and sauté for 1 or 2 minutes. Remove to a platter and spread out to cool quickly. Combine all ingredients in a large bowl. Squeeze the “carcass” of the orange on top of the greens and toss gently with your hands. Serve immediately.
Serves 4 to 6
Still on the veggie wagon
Almost always, making something from scratch is better than anything you can buy at the grocery store. These crackers are no exception. Super crispy, super flavor, super fun – and a special addition to any holiday appetizer board (especially with Rosemary Cheese with Apricot Preserves).
I like them simple – with just salt and pepper sprinkled on them, but if you prefer, sprinkle fennel, sesame, or poppy seeds instead. Recipe excerpted from Sugar & Salt: Book 2 (The Orange Book).
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons table salt
4 tablespoons extra virgin olive oil
1 cup water
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds
Preheat oven to 450°F. Combine all of the dry ingredients in a medium bowl and then add the oil and water. Mix together for 1 to 2 minutes until fully combined. If there are still bits of flour in the bottom of the bowl, add more water a teaspoon at a time until the flour is fully incorporated.
Transfer the dough to a floured counter. Cut the dough in half and cover one half with plastic wrap while you roll out the other to a thickness of 1/8-inch. Slice into small squares with a pizza cutter and with a spatula, transfer to a baking sheet. Sprinkle with sea salt, black pepper and the other optional toppings and bake for 12 to 15 minutes or until the edges begin to brown and the centers are firm. Repeat with the second half of the dough.
Cool completely and store in an air-tight container.
Makes about 8 dozen crackers
These crackers also make a special hostess gift, wrapped in a cellophane bag and tied up with some red and white kitchen twine.
When you give the crew a cookie….paint brushes get busy.
When paint brushes get busy…the hull gets painted.
When the hull gets painted…it’s almost time to go sailing!
While we are home this week having adventures of the cozy sort, we’ll probably watch another movie and we’ll probably want popcorn to go with it. The column this week ran with all sorts of popcorn variations that we’ve played with over the years –Lime and Cumin Popcorn, Truffle Sea Salt Popcorn, Curry and Red Pepper Popcorn, Parmesan and Black Pepper Popcorn and Kettle Corn. All stove-top varieties, because one, it’s so much better and two, it’s so much better for you.
Stove-Top Praline Kettle Corn
3 tablespoons canola oil
1/3 cup corn kernels
1/3 cup chopped pecans
1/3 cup sugar
Big pinch sea salt
Have a large bowl ready before beginning. Heat the oil in a large pot over medium-high heat. Your pot has to have a lid and if it’s a glass lid that’s super helpful. Add two corn kernels to the pot and wait for them to pop. At the same time they pop, the oil will begin to smoke just a little bit. This means it’s time to add the rest of the corn kernels, pecans, sugar and salt. You need to add them all at once and stir for just 10 seconds or so. Make sure to get that lid on before the first one pops, your goal is to just barely coat the popcorn with the sugar. Cover with the lid and shake the pot with potholders or a kitchen towel holding each handle. Shake the pot every 20 seconds or so until the popping sounds have diminished to every 1 seconds. Don’t wait to make sure that all the kernels get popped. Instead, err on the side of not burning the sugar and a few more unpopped kernels . Immediately transfer the popped corn to the ready bowl. Use tongs or a spoon to turn the popcorn and distribute the sugar. Serve with lots of napkins and be careful to wait until the sugar has cooled!
Makes WAY more than you think (about 16 cups)
Stove-Top Smoked Paprika and Lemon Popcorn
2 tablespoons salted butter
1 1/2 teaspoons canola oil
1/2 cup corn kernels
1 teaspoon smoked paprika
2 teaspoons lemon zest
1/2 teaspoon sea salt
Have both a large bowl and the melted butter ready before beginning. Heat the oil in a large pot over medium-high heat. Your pot has to have a lid and if it’s a glass lid that’s super helpful. Add two corn kernels to the pot and wait for them to pop. At the same time they pop, the oil will begin to smoke just a little bit. This means it’s time to add the rest of the corn kernels. Add the smoked paprika carefully and quickly once the kernels begin to pop. Cover with the lid and shake the pot with potholders or a kitchen towel holding each handle. Shake the pot every 20 seconds or so until the popping sounds have diminished to every 1 to 2 seconds. Immediately transfer the popped corn to the large bowl and drizzle both the melted butter, lemon zest and salt over all. Use tongs or a spoon to coat thoroughly. Serve immediately with lots of napkins!
Makes WAY more than you think (about 16 cups)
Getting ready for movie time!