2017-08-24

Garden Gazpacho

I love Gazpacho. In EVERY form it come in. But there is nothing like this wonderful chilled soup on a hot summer day made from vegetables fresh from your garden.  To try to make this soup a little lower in WW points, I've omitted the olive oil found in most versions of this dish.

Garden Gazpacho


Ingredients 



  • 2 large fresh tomatoes, sliced and seeded 
  • 10 grape tomatoes, halved
  • 1 large cucumber, peeled, quartered, and seeded
  • 1 large orange bell pepper, quartered and seeded
  • 1⁄2 medium red onion, peeled and quartered
  • 28 fl oz V8 100% Vegetable Juice, Low Sodium
  • 1⁄3 cup(s)red wine vinegar
  • 1 Tbsp minced garlic
  • 1⁄2 cup cilantro, chopped (1/4 cup reserved)
  • 1 1⁄2 tsp kosher salt
  • 1 tsp black pepper
  • 1⁄8 tsp hot pepper sauce (couple of drops) 


Instructions 


  1. Pulse each vegetables individually in a food processor until desired consistency. 
  2. Gently mix all processed vegetables and all remaining ingredients (except 1/4 cup reserved cilantro) in a bowl just until combined. 
  3. Chill in refrigerator no less than 2 hours to let flavors mingle.
  4. Serve garnished with reserved cilantro on top.
  5. Serving size = 1 cup. Approx. 6 servings.

Photo courtesy of familyfoodonthetable.com

Corn and Three Bean Mexican Salad

Summer time is such a wonderful time for cold salads, and this one is chock full of dietary fiber and protein. It also makes a great topping for tossed salads, nachos, or as a vegetarian filler in tacos.  It was fun to revisit this salad with a homemade Cilantro Lime Vinaigrette.

Corn and Three Bean Mexican Salad

Ingredients

  • 14 oz can Black Beans 
  • 14 oz can Kidney Beans 
  • 14 oz can Pinto Beans
  • 2 medium Corn
  • 1/2 Bell Pepper, diced
  • 2 fl oz Cilantro Lime Vinaigrette
  • 1 tsp Ground Cumin
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Optional garnishes: fresh Cilantro, diced Tomatoes, or Pico de gallo

Instructions

  1. Cook corn and remove from cob. 
  2. Rinse and drain all beans.   
  3. Gently combine corn, beans, and all remaining ingredients. 
  4. Best served after flavors have blended at least 30 minutes. 
  5. Keep leftovers refrigerated. Freshen with a splash of vinaigrette and/or optional garnishes at when serving.
  6. Makes ten (10) 3/4 cup servings. WW SP=4. 

Photo courtesy of triedandtasty.com

2017-08-21

Cilantro Lime Vinaigarette

There is nothing better on summer salads than a light, bright vinaigrette. I love using this dressing to liven up mexican dishes, such as my Corn and Three Bean Mexican Salad.  If you don't have fresh limes handy, I find that Nellie & Joe's Key West Lime Juice makes a fine substitute.

Cilantro Lime Vinaigrette


Ingredients

  • 1/2 cup fresh Lime Juice (2-3 limes)
  • 1/2 cup extra-virgin Olive Oil 
  • 1/8 cup chopped fresh Cilantro 
  • 1 Garlic clove, minced (optional)
  • 2 TBSP Vermont Maple Syrup
  • 1/2 teaspoon kosher Salt 
  • 1/8 teaspoon ground Coriander (optional)  

Instructions 

  1. Stir all ingredients together. Keep refrigerated. Shake before serving. 
  2. Makes sixteen (16) 2 TBSP servings. WW SP=3
Recipe and photo courtesy of Epicurious.com


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2016-09-30

Dog Team Tavern Horseradish Cottage Cheese Dip

Anyone who had the pleasure of visiting the Dog Team Tavern may recall placing their order from the little blackboard at the front door, then waiting in the expansive, barn-like bar while waiting (sometimes over an hour) for a table. During that time, you would devour their infamous Horseradish Cottage Cheese Dip...served form a large bowl at the bar with wide-wale, ruffled potato chips. Rarely did one avoid stuffing oneself with chips and dip then sticky buns before the meal ever came. You can find over Dog Team recipes here>

Dog Team Tavern Horseradish Cottage Cheese Dip

Ingredients


  • 16 ounces small-curd, whole-milk cottage cheese
  • 1/8 cup minced horseradish root or 1/4 cup quality, jarred horseradish
  • 1 tsp fresh chopped dill
  • 1/2 tsp sugar
  • Kosher salt and freshly ground black pepper to taste

Directions

  1. Combine ingredients gently but thoroughly. 
  2. Let chill a few hours before serving for floors to blend. 
  3. Best served with wide ruffled potato chips, pita or bagel chips, or crudités

Thanks to  bonappetit.com for posting the recipe, and mountainmamacooks.com for the picture.