The Best Caramelized Onion Dip

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The best recipe for caramelized onion dip is yours to download and keep. I’ve been saving this recipe for about six months so I could post it this week just before the big football game when all the guys and a lot of gals too, will be sitting around watching the big game… What game? The SUPERBOWL of course!! The truth is, I’m not much of a football fan, but I do like a good party with food and drink. This recipe is my contribution to the party. The internet is full of recipes for dip and appetizers to nibble on while watching the game and this the best caramelized onion dip recipe is there is!

Do you remember when people mixed sour cream with onion soup mix to whip up a quick snacking dip, and then they ate it with potato chips? Maybe you still even do that. If you want to eat healthy and unclog your arteries, the old dip is out and caramelized onion dip is in. Your guests will never know that it’s made with yogurt and tofu; all they taste is great flavor. And . . . → Read More: The Best Caramelized Onion Dip

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Recipe: Cashew Nut Cheese

 

Cashew Nut Cheese

 

A few months back I stumbled across a recipe for Cashew Nut Cheese on Chocolate and Zucchini. Like Coltilde, I am an omnivore, though there are certain foods that I eat little of, dairy for example. Dairy tastes great and there are so many wonderful dishes you can make it—like pasta alfredo sprinkled with parmesan cheese, lasagna, or quesadillas. But it’s not so great when its eaten by a person with rheumatoid arthritis or lupus. The casein in the dairy causes inflammation and inflammation ultimately means pain. After discovering Cotilde’s recipe for cashew nut cheese, I tucked it away in my brain because I knew I’d be going back for it.

Since finding that recipe, there have been a couple more good discoveries. At my library I came across a book called The Uncheese Cookbook by Jo Stephanic, and on the web another recipe at Whole Foods Market. I picked out the best in each recipe and came up with my own version. This “uncheese” is dairy-free and makes a nice substitute for people who for one reason or another prefer not to eat dairy. It is also vegan and gluten-free, and very easy to make. Try it and let me know how you like it.

 

Prep Time: 15 min

Yield: 1 cup

Servings: 4 as an appetizer

Ingredients:

3/4 cup cashew butter, or 1 cup raw cashews (they should be soaked at least four hours prior to making the cheese)

1-1/2 tablespoons . . . → Read More: Recipe: Cashew Nut Cheese

Recipe: Bread with Tomato

Bread with Tomato

My husband has an amazing summer job. He takes students from Arizona State University (ASU) to León, Spain. In this four-week program the students take Spanish classes and engage in cultural excursions.

La Sagrada Familia

This past week-end the group travelled to Barcelona to experience the sights and sounds it has to offer: the Picasso Museum, the Barceloneta beach, and the Modernistic architectural visions of Antonio Gaudi, whose works include the cathedral La Sagrada Familia, el Parque Güell and La Pedrera, among others.

La Pedrera

Among the things I enjoy most is trying the food. One interesting food item is bread with tomato, or pan con tomate, which is something comparable to Italian bruschetta. It’s toast that is spread with natural tomato pulp, and it’s typical of the Catalonian region, but the practice is now more wide-spread in Spain. Bread with tomato is extremely easy to make and people eat it at any time of the day or night, for breakfast, lunch, dinner, tapas, and snacks.

 

 

Preparation Time: 5 minutes

Yield: 1

Ingredients:

La Boquería Market

2 slices firm bread (French, sourdough, whole wheat, etc.)

1 ripe Roma tomato

1 tooth garlic

olive oil

salt

Procedure:

1) Toast the bread.

2) Cut the garlic in half and rub it over the toast.

3) Place the tomato on the counter and place your hand over it. Roll the tomato back and forth under the palm of your hand to soften up . . . → Read More: Recipe: Bread with Tomato

Recipe: Black Bean Tostadas

Mini Black Bean Tostadas

Mini Black Bean Tostadas

A black bean tostada makes a quick, nutritious and delicious lunch. And with the right lunchbox it can easily be assembled at work. You just need to pre-toast the tortilla and take a lunchbox that has various compartments. Tostadas have always been my favorite Mexican-American food. I love the tactile feel in my mouth with the beans, the tortilla, the lettuce and the toppings. Each ingredient gives a different flavor and texture. And then there is also the factor of hot beans mixed with cold salad that feels interesting in the mouth.

 

Full Size Tostada

 

 

The nice thing about a tostada, like a hamburger, is that you can build it to your liking. You choose as much or as little as you want, for the toppings. Whether at home or at work, as long as you have the beans on hand, black bean tostadas can be a quick and easy to make. And they also make great party food, or fiesta food. They’re attractive, tasty, and the mini tostadas can be eaten in one bite. So go ahead and bite in.

Yield: 2

Prep Time: 15 minutes

Total Time: 25 minutes

 

Ingredients:

1 ½ cups pre-cooked black beans

1 tablespoons cumin

1 1/2 teaspoons coriander

salt to taste

4 Corn Tortillas ( 1 to 2 per person)

1 cup non-fat plain yogurt (Vegans will omit this)

3 cups shredded romaine lettuce

2 tablespoons chopped tomatoes

2 tablespoons cilantro leaves

. . . → Read More: Recipe: Black Bean Tostadas

Recipe: Walnut Pate

Mushroom pate

You’re trying to eat less dairy and you’re having a few people over for dinner, so what can you put out for an appetizer. You don’t want the usual cheese platter, or cheese dip, so common at many dinner parties. You look in the fridge and don’t get ideas. Here’s a suggestion–look in the cupboard. If you’re following an anti-inflammation diet you’ve probably got a good supply of nuts on hand. And most likely, you’ve got walnuts. Walnuts are well-known as food that helps lower cholesterol, and Dr. Andrew Weil recommends walnuts to fight anti-inflammation. So if you’re looking for something good to make, why not try this walnut pate. (Makes about ½ cup.)

Mushroom Pate

Ingredients:

1 C. walnuts

1 ½ teaspoons olive oil

2 teaspoons minced shallot

2 teaspoons sherry

1 teaspoon Mirin

2 teaspoons Braggs Liquid Animos, (or substitute with Tamari, or Lite Soy).

1 tablespoon minced parsley

Procedure:

1.) Sauté the minced shallot in the olive oil until it is transparent. Then, remove it from the heat and allow to cool.

2.) Mince the parsley in a food processor, and then add the walnuts and process until the walnuts appear sandy, or grainy. (*You may feel more comfortable chopping the parsley by hand and then adding it, if you want to be more precise).

3.) Put the walnuts in a small bowl and add the sherry, the Mirin and the Braggs Liquid Animos. Allow it to marinate at least an hour.

Serving Suggestion: Serve . . . → Read More: Recipe: Walnut Pate

Recipe: Spicy Marinated Tofu

I just heard about the Meatless Monday movement and thought I’d place a recipe here to contribute to that effort. Unless you are vegan or vegetarian, tofu may not sound very enticing. It’s true that tofu on its own is bland, but it lends itself well to be dressed up and flavor enhanced. This spicy tofu will make a good introduction for the person who has never tried tofu.

Spicy Marinated Tofu

Ingredients:

1 pound block of firm tofu

1 red bell pepper, roasted and peeled

3 cloves garlic, peeled

1 inch knob of fresh ginger, peeled (approximately 1 ½ tablespoons minced)

1 teaspoon red pepper flakes

1 tablespoon sesame oil

2 ½ tablespoons soy sauce

3 ½ tablespoons cooking sherry

1 ½ teaspoons hot pepper oil

Procedure:

Cut the ginger into quarters and add to the food processor along with the garlic. Process them until minced.

Add the roasted red bell pepper, red pepper flakes, sesame oil, soy sauce, sherry and hot pepper oil. Process the marinade for 30 seconds.

Place the tofu on its side on top of a cutting board, and then slice the tofu in half along the length.

Pour half of the marinade into an 8 inch glass pan, or a 7 ½ by 9 ½ pan and spread it out evenly. Place the tofu, side by side, on top of the marinade and then cover with the remaining sauce.

Marinated Tofu

Cover and place the dish the refrigerator overnight. In the morning . . . → Read More: Recipe: Spicy Marinated Tofu