Tastebud Tuesday – Quick and Easy Artichoke Dip Recipe

artichoke dip recipe 911x1024 Tastebud Tuesday   Quick and Easy Artichoke Dip Recipe

This is my go-to recipe when I need to whip up a quick appetizer. I often get asked for the recipe, so I thought I’d share it here.

As I usually tell my friends, this isn’t exactly healthy but it’s incredibly easy to make and tasty!

I think I ripped this one out years ago from a Kraft recipe magazine.

What you need: 

  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup mayo
  • 1 clove garlic, minced
  • 1 cup parmesan cheese
  • 2 Tbsp. chopped tomatoes
  • 2 Tbsp. sliced green onions

How to prepare:

  1. Heat oven to 350°. Mix all ingredients except tomatoes and onions
  2. Spoon into shallow dish or 9″ pie plate
  3. Bake 20-25 minutes, sprinkle with tomatoes and onions.

 

I like to serve this with pita chips, but any cracker will do!

 Tastebud Tuesday   Quick and Easy Artichoke Dip Recipe
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Tastebud Tuesday – Tuna Salad Recipe

tuna salad recipe 1024x1024 Tastebud Tuesday   Tuna Salad Recipe

I love citrus tuna salads and was so excited to see this recipe in the August 2011 issue of Better Homes and Garden. Unfortunately, Manfriend doesn’t care for tuna steaks, so I will reserve this tasty treat for nights alone with the Child!

What you need:

  • Olive oil
  • Wonton crisps
  • 12 oz. fresh or frozen tuna steaks
  • 1/4 cup cider vinegar
  • 1 Tbsp. sugar
  • 1/2 a medium head Napa cabbage, shreaded
  • Cucumber, sliced or cut into strips

How to prepare:

  1. Heat 3 Tbsp. of olive oil and cook wonton strips until browned. Set aside.
  2. Lightly season tuna with salt and pepper and cook 3 to 4 minutes per side until some pink remains in the center. Slice tuna for your salad.
  3. For your dressing, whisk together 2 Tbsp. olive oil, vinegar and sugar. Serve over your salad!

I like to douse most of my meals with lemon juice and think this dish tastes extra better with more lemon/lime flavor!

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Tastebud Tuesday – Cashew, Coconut and Pumpkin Curry Recipe

pumpkin curry recipe 1024x1024 Tastebud Tuesday   Cashew, Coconut and Pumpkin Curry Recipe

I scored this recipe from the October 2011 issue of Sunset Magazine. I’ve only made it once but plan to make it again. It’s a great family meal (perfect leftovers!), easy to make and a great way to mix up the routine.

What you need:

  • 1.5 qts. peeled, 1.5″ chunks pumpkin or other orange-fleshed squash
  • 1 tsp. kosher salt
  • 3 tbsp. vegetable oil
  • 1 onion cut into half-moons
  • 1 or 2 red or green serrano chiles, minced
  • 1 cinnamon stick
  • 20 fresh curry leaves or 6 dried bay leaves
  • 1 tsp. each turmeric and cumin seeds (I used curry powder)
  • 1 can (14.5 oz) coconut milk
  • 1 cup salted roasted cashews
  • 1 tbsp. lemon juice

How to cook:

  1. Heat oil in a pan and brown half the pumpkin in oil. Reduce heat if pumpkin starts to get dark. Transfer to a bowl and do the same for the remaining pumpkin.
  2. Heat remaining oil and cook onion until deep golden. Transfer half to frying pan and save the rest in a bowl.
  3. Add chiles, cinnamon, and curry leaves to the onion in the pan. Cook until curry leaves are fragrant. Add turmeric, cumin and salt and stir about 1 minute.
  4. Add pumpkin to the pan and add coconut milk. Bring to a boil then cover, reduce heat and simmer until pumpkin is tender (5-10 minutes). Stir in cashews and lemon juice and serve over rice!
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Tastebud Tuesday – Maple Bourbon Salmon Recipe

Maple Bourbon Salmon Recipe 300x300 Tastebud Tuesday   Maple Bourbon Salmon Recipe

This is hands-down one of my favorite recipes. It’s easy to make and packed with flavor. I saved this from my November 2010 issue of Better Homes and Garden. 

What you need:

  • 1/3 cup pure maple syrup
  • 1/3 cup orange juice
  • 3 Tbsp. bourbon whiskey (substitute orange juice if you don’t want the booze)
  • 4 4-to-5 oz. skinless salmon filets
  • 1/4 cup coarsely chopped pecans or walnuts

How to cook:

  1. Preheat broiler. In a small saucepan combine maple syrup, OJ and whiskey to create the glaze. Cook uncovered as you prepare the salmon. bourbon glaze recipe 300x300 Tastebud Tuesday   Maple Bourbon Salmon Recipe
  2. Sprinkle salmon with salt and pepper. Broil 3 to 4 inches from heat for 5 minutes. Brush 2 tablespoons of glaze on all sides of salmon. Turn salmon and broil 5 minutes longer or until it becomes flaky.
  3. Stir pecans into remaining glaze and heat on high for 5 minutes. Top your salmon with the syrup!
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Guest Post | Vegan Donut Recipe

Happy Tuesday! Today I’m excited to have Dianapantz share her vegan donut recipe with us! Please make sure to check out her blog. She has great posts about other great vegan recipes, the joy of riding bikes and living a happy life. Enjoy!
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hey everybody!
i am diana and wanted to drop by vanessa’s blog and share one of my favorite things ; donuts!! icon wink Guest Post | Vegan Donut Recipe
 Guest Post | Vegan Donut Recipe
see, a while back, i bought myself a donut pan.
since then, i have been making donuts left & right!
i have a ‘donut maniac’ board on pinterest, and one of my 2012 goals is to make a donut a week [thats 52 donuts!!]
one of the great things about vegan desserts is that its not hard [or expensive!] to modify most recipes.

so, even if you arent vegan, keep reading, because i promise you these donuts are simple, easy and you probably have everything you already need!


 Guest Post | Vegan Donut Recipe
baked vegan donuts with peanut butter & chocolate frosting

makes 6 large donuts // original recipe found here // vegan modifications made by me

you need : 

*1 1/2 cups whole wheat or all purpose flour [i use whole wheat]
*1/2 cup + 2 tablespoons granulated sugar [i use turbinado sugar]
*1 1/4 teaspoon baking powder
*3/4 cup + 2 tablespoons almond milk [i use regular, unflavored]

*1 1/2 tablespoons vegan butter [i use earth balance] ; melted

how to do it : 
1) preheat over to 425* ; spray pan with nonstick spray
2) in a large bowl, sift together flour, sugar, baking powder // add nut/soy milk & veg butter & stir til just combined [DONT over-stir your batter!!]
3) scoop batter into piping bag, large ziplock bag with corner cut off OR just use a spoon and your fingers to fill donut pan.
4) fill each cup 1/3-1/2 full
5) bake 5-8 minutes until the top of the donuts spring back when touched
6) while donuts are cooling, make the frosting
 Guest Post | Vegan Donut Recipe
how to make pb&chocolate frosting : 
you need : 
*3 tablespoons peanut butter [i use natural, creamy]
*small handful of chocolate chips

how to do it : 

1) in a microwave safe [glass!] bowl, melt pb&chocolate chips ; should take 20-30 seconds
2) dip each donut in glaze, set on cookie sheet
enjoy.
and be sure to stop by the blog for tons of great [and healthy!] vegan recipes, diy projects and tips on sustainable/healthy living.
 Guest Post | Vegan Donut Recipe

Tastebud Tuesday | Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts Recipe 1024x1024 Tastebud Tuesday | Roasted Brussels Sprouts Recipe

This is the first time I ever made or ate Brussels sprouts in my entire life. Can you believe that?

I completely believe in the power of thought and the Universe, even in the silliest and smallest of circumstances. Just the other day, I discovered a recipe for Brussels sprouts in my favorite magazine, The Week (www.theweek.com). Just a few days after,I stumble upon Trader Joe’s killer Brussel Sprouts stalk sale. We’re talking enough sprouts to feed a family of three for at least three days for only $2.99!

(Secret!) The Universe was listening.

This recipe, originally published in Cook’s Illustrated, is very simple. I added way more red pepper flakes than the recipe called for and omitted the Parmesan cheese, because it sounded gross.

What you need:

  • Brussels sprouts, trimmed and halved
  • olive oil
  • water
  • salt and pepper
  • minced garlic
  • red pepper flakes
  • grated Parmesan cheese

Instructions:

  1. Adjust oven rack to upper-middle position and heave oven to 500 degrees. Toss Brussels sprouts with oil, water (1 tbsp. per 2 lbs.), and salt and pepper in a large bowl until sprouts are coated.
  2. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down.
  3. Cover sheet tightly with aluminum foil and roast for 10 minutes.
  4. Heat additional oil in skillet over medium heat. Add garlic and red pepper flakes; cook until garlic is golden and fragrant. Remove from heat.
  5. Remove foil and continue to cook Brussels sprouts until they are well browned and tender, 10-12 minutes.
  6. Transfer to serving platter and toss with garlic oil, and season with salt and pepper to taste. Sprinkle Parmesan and serve!

Serves 6-8 as a side dish.

Roasted Brussel Sprouts 1024x1024 Tastebud Tuesday | Roasted Brussels Sprouts Recipe