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Posts tagged “Dill

Hummus Havarti Harvest Pizza

Hummus Havarti Harvest Pizza

I woke up early this morning. There is a chill in the air. It is cool enough to open the windows and to sit on the patio and have a cup of tea. The fresh air smells so wonderful after the stale air conditioned air I’ve been breathing all summer.

There are tomatoes on my little potted tomato plants! Not a lot of them, but enough to give me a little of that wonderful juicy fresh garden tomato taste that you just can’t get from a store. I feel grateful for these beautiful little plants and the pollinators who visited my porch to help create this plump red fruit. I love the soft fuzziness of the vines and the lively fresh tomato scent on my fingers after I touch them.

Tomatoes on the vine

It’s Friday. We will be seeing my parents tomorrow. I feel happy and content.

I made this pizza for lunch the other day. It is such a good pizza to make this time of year when the harvest starts coming in. If I have just a few cherry tomatoes, then I like to use them on pizza to really highlight their pretty color and juicy flavor.

Hummus Havarti Harvest Pizza

Hummus Havarti Harvest Pizza

The smoked Havarti cheese was a gift from Dofino cheese. It is a creamy, soft, smoky cheese that goes so wonderfully on so many things. I’m not giving amounts here because I was making a little individual-sized pizza, but you can easily scale it up to make a full-size pizza for your family.

  • Pizza crust (I used my Zucchini Asiago Whole Wheat Flatbread)
  • Hummus
  • Smoked Havarti cheese, shredded
  • Fresh cherry tomatoes, halved
  • Chopped cucumber
  • Avocado, pitted, peeled, chopped
  • Fresh dill, snipped (or a sprinkle of dried dill would do in a pinch)

Heat the flatbread briefly in the oven at 425, then spread with a thick layer of hummus. Top with the shredded Havarti cheese and the halved cherry tomatoes and then pop it the oven to bake until the cheese is melted and bubbly. Add a tumble of fresh cucumber and  avocado, then sprinkle with dill and enjoy!

Hummus Havarti Harvest Pizza

This recipe was shared at Katherine Martinelli’s Tomato BloghopFoodie Friends FridayFit & Fabulous FridaysScrumptious Sunday and Weekend Potluck.


#Tomatolove: Sundried Tomato Ranch Dressing

Sundried Tomato Ranch Salad Dressing

After making Melissa’s Sundried Tomato Vinaigrette, I still had a few sundried tomatoes left and I thought perhaps I should try throwing them in some ranch dressing too? Yep, it works. Tastes mighty fine. The sundried tomatoes do make it thicker, so if you want a drizzle for your salad, you’ll need to thin it out a bit.

Sundried Tomato Buttermilk Ranch Salad Dressing (or Dip)

  • 1/3 c. light mayonnaise
  • 2/3 to 1 c. buttermilk
  • 1/4 c. nonfat greek yogurt
  • 3 heaping tablespoons chopped sundried tomatoes
  • 2-3 big fresh cloves of garlic
  • A handful of fresh basil leaves
  • ½ teaspoon sugar
  • Several fresh parsley leaves or ½ teaspoon dried parsley
  • A few fresh dill twigs or ½ teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • A sprig of fresh rosemary leaves
  • 2 green onions (tops only)

Whir all the ingredients in a handy chopper or food processor until smooth. Adjust seasonings to taste. Add more buttermilk as needed to get the dressing to the desired consistency. Mine was pretty thick, but I was using it for a pasta salad so that was just perfect.

Use for pasta or potato salad, on green salads or as a dip with vegies. Store in a covered container in the fridge.

Sundried Tomato Ranch Dressing (or Dip)

This is a post for #tomatolove.

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This recipe was also shared at Summer Salad SundayScrumptious Sundays, Weekend PotluckManic MondayTip Junkie, Cast Party Wednesday and EveryDay Mom’s Meals


Hot & Cheesy Kale & Salmon Dip

Hot & Cheesy Kale & Salmon Dip

I was seriously craving spinach artichoke dip yesterday … but alas! I am all out of spinach. Hmm, but I have kale … and it occurred to me … why does spinach get all the attention? Shouldn’t kale get to play in the dip too?

I also had some salmon that we had barbecued the other night that needed using, so I threw that in the dip too. By this time, it was getting pretty tasty, so I skipped the artichokes altogether and threw it in the toaster oven to bake. It totally satisfied my craving, and then some. I’m kinda wishing I hadn’t eaten it all … I would really like some more now … these pictures are making me hungry!

I think this dip would be fantastic with shrimp or crab in place of the salmon …

Hot & Cheesy Kale & Salmon Dip

Hot & Cheesy Kale & Salmon Dip

This makes a small portion, just right for 2 people snacking (or one hungry muncher). Double (or triple) the recipe if you are serving to several people.

  • 1 heaping up of kale leaves, chopped roughly (about 2 ribs of kale)
  • 3 cloves of garlic
  • 1/4 cup chopped red onion
  • Several sprigs of fresh dill
  • 3 Tablespoons white wine
  • 3/8 cup of salmon, flaked
  • 1/4 cup fat free plain greek yogurt (or more if you want a creamier dip … I like lots of “stuff” in my dips)
  • about 2 oz. of goat cheese
  • 1/3 cup shredded Dubliner cheese (or parmesan)
  • A bit of shredded mozzarella or Italian blend, for the top

Directions:

  1. Put the kale leaves, garlic, onion, and dill in a food processor or handi chopper and process till the kale is chopped into tiny bits.
  2. Heat a frying pan to medium heat, spray with cooking spray, then add the kale mixture and the wine. Stir it around a little and cover to cook for just a few minutes, then remove the cover and cook a minute longer to evaporate the moisture from the wine.
  3. Mix the kale mixture with the greek yogurt, salmon, goat cheese and shredded Dubliner cheese.  Put in a small casserole or oven-safe bowl and top with a little bit of shredded mozzarella cheese.
  4. Bake at 350 for about 10 – 15 minutes or until the cheese is all melted and bubbly. Serve with chips, crusty slices of bread, or vegies for dipping.

Hot & Cheesy Kale & Salmon Dip

This recipe was shared at Melt in your Mouth MondaysMakin’ you Crave Mondays and Totally Tasty Tuesdays.


Herbed Asparagus Quinoa Egg Ramekins

with Goat Cheese & Havarti

Herbed Asparagus Quinoa Egg Ramekins

I was wishing I had some hashbrowns this morning so I could make some hashbrown & asparagus egg cups with cheese … but I didn’t have any. No potatoes either. But I did have some cooked quinoa in my fridge … and quinoa is a very versatile ingredient.  So I decided to try my little breakfast cups with quinoa in them instead of hashbrowns. Although I really really love hashbrowns, I have to say the quinoa was marvelous, and just one of these little ramekins filled me up for quite a while.

Quinoa is a super-healthy grain about the size of a small couscous that has a great texture and a lot of protein and fiber in it … so it’s the perfect breakfast food because it will help keep you going strong for a long time.

Herbed Asparagus Quinoa Egg Ramekins

Herbed Asparagus Quinoa Egg Ramekins

with Goat Cheese and Havarti

Makes 2 small (3-inch diameter) ramekins, just perfect for two light eaters or one more hefty appetite. You will want to multiply the recipe if you have many mouths to feed!

  • Several asparagus spears (I think I used 5 or 6 spears about 6 inches long each)
  • 4 Tablespoons cooked quinoa
  • A few crumbles of goat cheese
  • A few tablespoons of shredded havarti cheese
  • Red onion, chopped
  • 1 egg
  • 1/8 cup milk
  • Mixed snipped fresh herbs: basil, terragon, dill, green onion, garlic scapes (or other fresh herbs! use what you’ve got!)

Directions:

  1. Spray a baking sheet with cooking spray, then place the clean asparagus on the sheet. Spray the spears lightly with cooking spray, then sprinkle with Red Robin seasoning or your favorite seasoned salt. Bake at 350 for about 5 minutes or until the spears are crisp tender. Chop the spears into little chunks.
  2. Spray each ramekin with cooking spray, then put 2 tablespoons of cooked quinoa in each cup. Add a few goat cheese crumbles to each, then some red onion, a bunch of asparagus, and a bit of havarti on top.
  3. In a small bowl, whisk the egg and milk till smooth, and season with Red Robin Seasoning (or salt) and freshly ground pepper. Stir in a bunch of snipped fresh herbs.
  4. Pour half the egg mixture into each ramekin. Bake at 375 for about 20 minutes or until the egg is set and the cheese is melted.
See the pretty little bits of quinoa in there? They add a lovely chewy almost-crunch to the dish. I think you’ll love it.

Herbed Asparagus Quinoa Egg Ramekins

This recipe was shared at Totally Tasty TuesdaysDelicious Dish Tuesday, Cast Party Wednesdays, Recipe of the Week and Fit & Fabulous Fridays.


Roasted Asparagus, Bacon & Smoked Gouda Omelet

with fresh tomato, dill, garlic scapes and red onion

Asparagus Bacon & Smoked Gouda Omelet with Tomato, Dill, & Garlic Scapes

I needed something hot, hearty and healthy for breakfast this morning … after the big fundraiser last night, I was so exhausted, all I had for “dinner” was snack mix and beer. So I remembered I still had a bit of asparagus in my vegie drawer … what could I make with that?

I scrounged around and found half a tomato, some red onion, smoked gouda cheese, and a bit of bacon. Sounds like great omelet, right? It was perfect: just what I needed. Delicious, comforting, hot, and it gave my body all the things it needed … the only problem was I loaded it so full of good stuff, I had a hard time sliding it out of the pan. (This is a common problem with my omelets … I tend to overload my eggs!) No matter, I thoroughly enjoyed this delectable mess.

Asparagus, Bacon & Smoked Gouda Omelet with Fresh Tomato, Dill & Garlic Scapes

Roasted Asparagus, Bacon & Smoked Gouda Omelet

with Fresh Tomato, Dill & Garlic Scapes

  • 1 egg + 1 egg white
  • Several spears of fresh asparagus
  • 2 slices of bacon
  • Chopped red onion
  • Chopped tomato
  • Snipped dill
  • Garlic scapes (the green part of the garlic plant), snipped into small bits
  • Shredded smoked gouda cheese + shredded Italian blend of cheeses

Directions:

  1. Prepare your chopped vegetables and shred the cheese.
  2. Set the asparagus on a baking sheet sprayed with cooking spray and set in the toaster oven (or the oven) to roast at 400 for about 5 minutes or until it’s crisp tender.
  3. While the asparagus is cooking, in the same pan you would cook the omelet in,fry the bacon till it’s crisp, then remove the bacon to a clean towel and dab the top to soak up the extra fat. Pour the bacon fat out of the pan (save it for making things like bacon popcorn!) and wipe out the pan with a clean towel so there is just a very thin layer of bacon fat there. Crumble the bacon into bits
  4. In a small bowl, whisk the egg, egg white, and 1 tablespoon of water till fluffy. (Use water to keep the eggs moist without sticking to the pan.) Season with salt and freshly ground pepper (and/or my favorite: Red Robin seasoning). Add the snipped dill and garlic scapes and whisk briefly to combine.
  5. If you do this quickly enough, your skillet or omelet pan will still be hot. Turn the burner to medium-low heat, pour the egg into the pan and rotate it a little to spread the egg out over the bottom of the pan.
  6. Quickly sprinkle the herbed egg with the cheeses, chopped vegetables, and crumbled bacon. By the time I got done adding everything, the egg was cooked and the cheese was melted. Still I covered the omelet and cooked just briefly to make sure everything was cooked through. The omelet should be just lightly browned on the bottom.
  7. With a spatula, carefully fold over one side of the omelet onto the other, then slide it out of the pan onto a serving plate. Hopefully you’ll have better luck with that than I did … those tomatoes you see on top there? They were actually INSIDE the omelet when I started. Oh well! As long as it tastes good, right?
I can only eat about half of one of these omelets at a time … but that makes for a perfect quick meal later. Today this was breakfast AND dinner! Now I’m all ready for yoga and then a glass of wine. Ah what a perfect day!

Asparagus, Bacon & Smoked Gouda Omelet with Fresh Tomato, Dill & Garlic Scapes

This recipe was shared at  Trick or Treat TuesdaysCast Party WednesdaysTastetastic Thursday, Fit & Fabulous FridaysThis Week’s Cravings: Eggs and Fabulous Friday.


Ham & Asparagus Rollups with Dijon Dill Cream

Ham & Asparagus Rollups with Dijon Dill Cream

It’s my favorite time of year. Asparagus season. I adore asparagus. It’s beautiful. It’s elegant. It’s delicious. It’s versatile. It’s the perfect vegetable.

I suppose I could go buy it at the store just about any time I want it, but I don’t. I wait for spring. I wait to go to my parents’ house where they have this HUGE asparagus bed and I can pick and pick and pick to my heart’s content.

And then once asparagus season is over, I don’t cook with asparagus till next spring. Don’t ask me why. That is just how it is.

Ham & Asparagus Rollups with Dijon Dill Cream

Ham & Asparagus Rollups with Dijon Dill Cream

I made 8 rollups. I have seen this type of thing done with store-bought crescent rolls. I suppose you COULD do that, but being the freakazoid make-my-own-bread fiend that I am, I just used my bread machine to make the dough. It’s so simple … why not?

Dijon Dill Cream

  • 3 Tablespoons light cream cheese
  • 3 Tablespoons nonfat Greek yogurt
  • 1 Tablespoon Dijon mustard
  • Several little sprigs of fresh dill, snipped
  • 1/2 cup shredded Havarti cheese

Rollups

  • Fresh bread or crescent roll dough (I used this bread dough)
  • 16 – 48 asparagus spears (just the top 3 – 5 inches of each spear)
  • 8 Slices (or chopped) lean ham (I used chopped ham, but I think thin slices wrapped around the asparagus would be prettier)

Directions:

  1. Make the bread dough. I used my French bread dough and made it in my bread machine on the dough setting. I made a whole recipe of the dough, then used about 1/3 of the dough for this recipe and made the rest into a small loaf of French bread. If you want to make all of the dough into rollups, just make about 3 times as much Dijon Dill Cream and adjust the amount of asparagus accordingly.
  2. Make the Dijon Dill Cream. In a small bowl, mix the cream cheese, yogurt and mustard until the mixture is smooth. Stir in the dill and havarti cheese. Set aside.
  3. Place the asparagus spears in a microwaveable dish, add a little water, then cover and microwave for a minute or three until the asparagus is just crisp tender.
  4. Roll out the bread dough into a large rectangle. Cut out half as many 4 inch squares as you will want for rollups, then cut each square in half diagonally to make a triangle.
  5. Spread each triangle with dijon dill cream, then lay the asparagus and ham on the triangle, with the tips of the asparagus poking past the tip of the triangle. I used 2 sprigs of asparagus per rollup but I wish I had put in more! I think 3 or 4 per rollup would be just perfect.Ham & Asparagus Rollups with Dijon Dill Cream
  6. Roll the bread dough around the ham and asparagus, then carefully lift and place on a greased baking sheet.Ham & Asparagus Rollups with Dijon Dill Cream
  7. Spray the rollups with cooking spray, cover with a clean towel and let rise in a warm place for about 20 – 30 minutes.
  8. Bake at 350 for about 10 – 12 minutes or until they are lightly golden brown. Let sit for just a few minutes before serving and serve while they’re still warm. If you have any leftovers, keep them in a bag in the fridge then reheat for a few seconds in the microwave.

They really don’t need any dipping sauce … they are SO good just like this, but if you like, you can serve them with avocado ranch dressing … or thin out some of the dijon dill cream with a little milk to make it into a dipping sauce.

You could serve this as an appetizer or alongside soup or salad for a lovely lunch or light dinner.

It needs a little more than 2 spears per rollup, don’t you think?

Ham & Asparagus Rollups with Dijon Dill Cream

If you want to see what they would look like with slices of ham wrapped around the asparagus, check out this beautiful post from The Fresh Fridge.


Avocado Ranch Salad Dressing (Low Sodium Option)

Avocado Ranch Salad Dressing with Low Sodium Option

I found some lovely ripe avocados at the store today and it just occurred to me that avocado would be delicious in a Ranch Salad Dressing. Maybe I live in a hole, but why haven’t I ever seen that before?

Before today, that is. Because here it is! Tada! Super quick, super healthy, super delicious, and if you have someone who is watching their sodium, then just leave out the salt! It’s still fantabulous.

Lowfat Avocado Ranch Salad Dressing with Low Sodium Option

Avocado Ranch Salad Dressing with Low Sodium Option

To reduce sodium: If you leave out the salt altogether, this salad dressing has 75 mg of sodium per 2 Tablespoons; with 1/4 teaspoon of salt, this dressing has 149 mg sodium. I did a quick check and store-brand ranch dressings have sodium content ranging from 200 to 500 mg in 2 Tablespoons of dressing.

Makes about 1 cup of dressing (8 servings/2 Tablespoons per serving)

  • 1/3 c. light mayonnaise
  • 1/3 c. 1% milk
  • 1 clove of garlic
  • About 1/2 a handful of fresh basil leaves
  • ½ teaspoon sugar
  • Several fresh parsley leaves or ½ teaspoon dried parsley
  • A few fresh dill twigs or ½ teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • Several chives
  • Freshly ground pepper
  • A sprig of fresh rosemary leaves
  • 3 green onions (tops only)
  • 1/4 of a ripe avocado (you could probably even add more avocado if you want …)
  • 1/4 teaspoon salt (Leave out the salt altogether if you want less sodium … I made sure to taste it before I added salt, and it was delicious.)
  • 1/3 c. nonfat greek yogurt

Whir all the ingredients except the yogurt in a handy chopper or food processor until smooth. Stir in the yogurt. Adjust seasonings to taste. Store any leftovers in a covered container in the fridge.

Lowfat Avocado Ranch Salad Dressing with Low Sodium Option

This recipe was shared at Newlyweds Recipe Linky and Full Plate Thursdays.


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