Super Bowl Snacks Plus MVK’s *Like* of the Week

In nearly five years of writing, I have never written an article on snacks for football Sunday! Which, when I think about it, isn’t that odd since I don’t really watch football, except when a game goes into overtime and I’m waiting for “60 Minutes” to come on, although I do usually watch the Super Bowl. But I’m only there for the snacks and the half-time show! And in my opinion, forget chicken wings and everything else, nothing is better than chips and dip.

These days, clam dip is non-existent on the fridge shelves at the supermarket and I’m not sure why. But when I came across this simple dip in the New York Times a few years back, I now make my own. Homemade is always best for most everything, because it’s healthier, you’re controlling the ingredient list, and there is no added fake ingredients! It takes five minutes to put together, an hour (or longer if you want to make it the day before) to sit in the fridge, and lots of veggies and chips on the side, you will be the star of the game! And if you don’t like football, the dip will also go well with Episode 6 of “Downton Abbey!”

I’ve made this with either two cans of chopped clams or three cans of minced. I don’t think you can go wrong with too many clams, and I up the Worcestershire to 1 teaspoon. I’m not shy with the cayenne and lemon juice, and like Sifton says, I taste and adjust the seasonings to my palate. I sprinkle a little bit of Hungarian paprika, for yet another kick of hot.

Not into clam dip? Here are some other suggestions healthy and delicious snack idea for game day!

Nachos: The direct opposite of loaded nachos you might find at a bar, my take is simple and delicious. Distribute a layer of tortilla chips on a cookie sheet. Add some grated sharp cheddar cheese and chopped jalapeno. Add another layer of chips, more cheese and peppers. Bake at 350 degrees until the cheese is bubbly, top with chopped scallions and serve with salsa and sour cream.

Black Bean Hummus: Healthy and oh so yummy!

Baked Artichoke Dip: For two years in a row, this has been the most popular recipe on myvermontkitchen.com! If you take this to a party, you will be the most popular cook in the room!

Guacamole: This recipe is for two, but just double (or triple) it if you have a crowd!

Deviled Eggs: In my house, these don’t last very long and are always a hit!

Mediterranean Kebabs: No cooking involved!

Homemade Salsa: Like I say, homemade is always best!

dip2

Clam Dip
This recipe by Sam Sifton originally appeared in the January 27, 2014 issue of The New York Times.

1 pint sour cream

1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor

1 ½ tablespoons fresh lemon juice, or to taste

½ teaspoon Worcestershire sauce, or to taste

½ teaspoon cayenne pepper, or to taste

½ teaspoon kosher salt, or to taste

¼ teaspoon ground white pepper, or to taste

Spears of red bell pepper, celery and endive, or salted potato chips, for serving

1. In a small bowl, combine the sour cream and clams and mix well.

2. Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour.

3. To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

theholiday

The kitchen from “The Holiday,” one of my favorite movies!

MVK’s *Like* of the Week: 13 of the Best Movie Set Kitchens of All Time
With movie award season upon us, I found this article highlighting the best kitchens in movies a lot of fun. I counted and I’ve seen ten of the 13 movies and am having a hard time selecting my favorite kitchen, but it’s a toss-up between “The Holiday” and “Julie and Julia.” But I love the kitchen in “You’ve Got Mail” too! Which is your favorite? You can see all the movies by clicking here.

 

 

Green-Chile Bake, an Update, Plus MVK’s *Like* of the Week

Sorry for the first post this morning! I was too excited about my three-day weekend and the big news below! (Ok, it was my error!)

Here is the final edited version!

First a quick update. Last summer, I told you about the short film I participated in with blueberry pie. Well, it has been accepted as an entry in the Green Mountain Film Festival! To say this whole experience has been wonderful is an understatement and this is the cherry (or blueberry, as it were) on top takes the cake! If you missed it the first time, you can watch it here. It’s less than three minutes and you get to see Vermont in all its glory in July. So lush and green. Sigh. It will be that way again, soon!

Now on to this week’s recipe. It’s an oldie (1999!!), but a goodie, one that I used to make on a regular basis and just got forgotten through the years. It wasn’t until I saw a recipe that resembled it that I was reminded of it. While I couldn’t remember its name, but I knew the ingredients, so after a little bit of Internet digging and searches on the Cooking Light website I finally found it. I made it and it was just as good as I remembered it!

I decided to take this to a potluck dinner. With the recipe in hand, I stopped at the grocery store on the way home from work. In an effort to save a few pennies, I decided to use a couple cans of chopped chiles as opposed to whole. I regretted this decision as I was making the dish, but to be honest, green chiles are so mild, it wasn’t as hot as I thought it was going to be. Phew! Crisis averted! I don’t think I’ve ever seen Manchego cheese in Vermont, so all Monterey Jack is what I use (and full fat, too). I thought if you wanted more heat, peppered Jack would be good too in place of the Manchego. I’m not that big a fan of egg substitute, but when I did the math, it would be 4-5 eggs for this recipe, but you can certainly use them.

This is an easy vegetarian casserole to make on a weeknight, on the weekend, or to take a potluck. As I’ve said before, cooking for potlucks and guests is on the tricky side these days, as so many people are either on diets or have food intolerances. This is vegetarian and gluten-free, so it at least covers those two bases!

 

greenchile2
Green-Chile Bake

This recipe first appeared in the July 1999 issue of Cooking Light magazine.

2 tablespoons butter or stick margarine
1 1/2 cups chopped onion
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/8 teaspoon salt
3 cups cooked long-grain rice
1 1/4 cups egg substitute
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1/2 cup (2 ounces) shredded manchego cheese
3 (4 oz.) cans whole green chiles, drained and cut into strips
Oregano sprigs (optional)

1. Preheat oven to 375°.

2. Melt the butter in a medium nonstick skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté 5 minutes. Remove from heat, and stir in ground cumin and salt. Combine onion mixture, rice, and egg substitute in a bowl. Combine tomatoes and tomato sauce in a bowl. Combine the cheeses in a small bowl. Spread 1 1/4 cups tomato mixture in bottom of a 13 x 9-inch baking dish, and top with 1 1/2 cups rice mixture. Arrange half of green chiles on top of rice mixture, and sprinkle with half of cheese mixture. Repeat the procedure with the remaining tomato mixture, rice mixture, and chiles. Bake, uncovered, at 375° for 30 minutes. Sprinkle top with remaining cheese mixture, and bake an additional 5 minutes or until the cheese is melted. Garnish with oregano sprigs, if desired.

MVK’s *Like* of the Week: Pete Wells Review Per Se

Pete Wells is the lucky writer at the New York Times who writes the dining reviews. I always thought this sounded like a glamourous job until I read memoirs by former writers Ruth Reichl and Frank Bruni, who both held that job at one time, and they talked about eating out. Every. Single. Night. While I like eating out, when I’m on vacation, I’ll
admit even I get tired of eating in restaurants. I can’t imagine eating out as my job!

Pete Wells’s reviews of restaurants I’ve always felt are written for someone like me, the average consumer who wants to have a nice meal in a restaurant. His review of Guy Fieri’s Time Square restaurant a few years ago was the talk of the town and Internet for weeks. I remember Fieri had to do some fast PR to counter the review.

The New York dining establishment I’m sure gasped when Thomas Keller’s Per Se went from 4 stars to 2 following his review last week. I’ve always thought going to one of these restaurants would be the pinnacle of fine dining and the best meal I’ve ever eaten, but after reading this review, and the thought of paying $395 (!) for dinner, I’ve decided I’ve had much better (and less expensive) dinners—and I know more special—dinners with The Eater of the House and friends at other restaurants than I would ever have at a place like this. So Wells has saved me several hundreds of dollars on a dinner the next time I’m in New York.

You can read Pete Wells’s review of Per Se here.

Sweet Onion Risotto With Sautéed Kale Plus MVK’s Like of the Week!

Sunrise, Sunset.

Sunrise, Sunset.

Last week I brought you several comforting recipes to get you through January. Well, add one more to the list! Even though we’ve had more rain than snow this winter and it’s been in the 30s and 40s (a virtual heat wave by Vermont standards), it’s still that time of year you want something warm and healthy to eat at supper time!

With fewer calories and fat than macaroni and cheese or pasta, I think there’s something special about a warm, creamy bowl of risotto. To me it’s like a savory rice pudding for dinner! And this recipe includes the added benefits of some sautéed kale with nuts and raisins (which would be a delicious side dish anytime, or on its own), so you have a complete meal all in one bowl!

While the ingredient list may seem daunting, it’s the constant stirring that takes the time. I made this on a weekend, but you could certainly do this on a weeknight. And I’ll be honest, when I make risotto, I sometimes cheat. I’ll make sure the burner isn’t set too high, so when add the stock, stir, I will sometimes step away for a couple of minutes. And then rapidly stir when I get back to make up for my absence! Vegetarians can substitute either water or vegetable stock in place of the chicken stock.

The added bonus of this recipe is it actually makes three recipes! Set aside some of the risotto for Cauliflower Risotto Cakes and Italian Wedding Risotto Soup. (Recipes below.) I put my batch in the freezer to make these dishes later on!

Happy Cooking!

risotto
Sweet Onion Risotto with Sautéed Kale

This recipe first appeared in the December 2015 issue of Cooking Light magazine

3 cups water
2 1/4 cups uncooked short-grain brown rice
3 cups unsalted chicken stock (such as Swanson)
1/4 cup olive oil, divided
3 cups chopped sweet onion
3 tablespoons chopped garlic
1 cup dry white wine
5/8 teaspoon kosher salt, divided
5/8 teaspoon black pepper, divided
2 ounces shredded Gruyère cheese (about 1/2 cup)
3 1/2 cups chopped Lacinato kale
1/4 cup golden raisins
1/4 cup chopped pecans, toasted
1 teaspoon white vinegar

1. Combine 3 cups water and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid. Combine 1 1/3 cups cooking liquid and stock in a medium saucepan over medium heat; bring to a simmer. Reduce heat to low; keep warm.

2. Heat a large Dutch oven over medium-high heat. Add 3 1/2 tablespoons oil; swirl to coat. Add onion and garlic to pan; sauté 8 minutes. Add rice to pan; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes or until liquid almost evaporates, stirring constantly. Reduce heat to medium-low. Add 1/2 cup stock mixture to pan; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/4 cup at a time, stirring almost constantly until each portion is absorbed before adding the next (about 30 minutes). Reserve 3 cups risotto for Cauliflower Risotto Cakes and Italian Wedding Risotto Soup. Stir 1/2 teaspoon salt, 1/2 teaspoon pepper, and cheese into remaining 3 1/2 cups risotto.

3. Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 3 minutes or until kale is slightly wilted. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, raisins, toasted pecans, and vinegar; sauté for 1 minute. Top risotto with kale mixture.

Cauliflower Risotto Cakes

Italian Wedding Risotto Soup

bfMVK’s *Like* of the Week: Buzz Feed Food
I’ve always thought of the website www.buzzfeed.com as a fun pop culture website, not one where I would get “real” stories. That changed a couple of months ago when I signed up to get their weekly food newsletters. Their stories are fun and full of information! With an emphasis on healthy eating (“18 Healthyish Slow Cooker Stews to Get You Through the Rest of Your Winter”), fun graphics (“17 Charts to Help You Eat Healthy), and sometimes silly (“Grandparents Predict the Food Trends of 2016”), it’s a fun way to get more recipes, learn about health, and have a laugh along the way! You can check it out at Buzz Feed Food!

 

From the Archives: Comforting Winter Fare Plus MVK’s *Like* of the Week

Christmas Eve's sunset in Vermont's capital city.

Christmas Eve’s sunset in Vermont’s capital city.

Happy 2016! I hope your year has started on the right foot! Winter has begun in earnest here in Vermont; with a Christmas Eve high of nearly 70 degrees (yes, you read that correctly!), we now have a little bit of snow on the ground and it’s finally beginning to look like January. While disliking winter weather, I have to admit I have a special fondness for this time of year; the holidays are over, the light is slowly coming back, and when it’s snowing I don’t feel guilty about staying home for the day to cook and read. It’s time to roast root veggies in the oven, make a pot of farro to add to salads, and re-read Sense and Sensibility.

Since I am going into the fifth(!) year of My Vermont Kitchen, I decided to take a trip through the archives to find some warm and comforting recipes to start the year off a healthy foot. Such is the time for warm soups and stews, roasts, casseroles, and all of these recipes are some of my favorites that I make throughout the cold months; they’re healthy, delicious, and perfect to make when the weather outside is frightful. And most of these are either vegetarian and/or can be made vegetarian!

Turnip, Leek, and Wild Rice Soup
The underused turnip shines in this cream-based soup with leeks and wild rice.

Lentil Mushroom Soup with Barley
I find lentils and mushrooms cooked together with a little bit of barley to be very cozy. If you want to go the gluten-free route, omit the barley and pump up the lentils.

Hot Peppered Pinto Soup with Garlic
If you feel a cold coming on, make this soup STAT! Spicy with lots of garlic, it will keep those germs at bay!

Chicken Stew with Old South Buttermilk Biscuits
Warm chicken stew topped with homemade biscuits isn’t as hard to make as you think!

Braised White Beans with Garlic and Rosemary
A misread on a recipe turned into a happy mistake that I’ve made again and again!

Farro with Brussels Sprouts and Beans
With the addition of a little bit of bacon and shallots, this dish is easy to make with lots of flavor to warm you on a chilly night.

Sweet-Spicy Chicken and Vegetable Stir-Fry
With an early morning prep, this dinner can come together quickly after a long day.

Spicy and Creamy Pasta
Pasta, sausage, veggies, and a little bit of cream, you’ll think you died and went to heaven!

Roast Chicken
Roasted chicken is my go-to comfort dinner and one bird can make several dinners plus soup!

Barley, Corn, and Provolone Bake
A combination of easy to find ingredients makes for a delicious and nutritious casserole.

(Photo Faith Durand)

(Photo © Faith Durand)

MVK’s *Like* of the Week: 13 Things for Your Grocery List This Month
Along my reasons for liking this time of year (see above), I also love reading articles that highlight how to start the year off right. Here is a great list of things to add to your grocery cart this month. Grapefruits, Cuties, and coconut milk–yes!

You can read the entire list by clicking here.

End (or Begin) the Year on a Healthy Note: Lemon-Herb White Bean and Kale Salad Plus MVK’s *Like* of the Week

spoon
I can’t believe we are at the end of the year! Last New Year’s is still so vivid in my mind, but now we’re saying goodbye to 2015 and hello to 2016! This year brought challenges and opportunities (making a pie for a movie!), crossing Bonnie Slotnick’s cookbook store off my bucket list, and learning more and more about food, nutrition, and cooking. I’m ready to see what the new year will bring.

And no doubt it will bring more healthy cooking and eating. After a few days of out of the ordinary food, I really wanted a healthy salad. And I hit the jackpot with this one: kale, white beans, a flavorful vinaigrette. It was perfect!

This salad would be perfect on its own as a main dish for lunch or dinner, but will work equally well as a side dish at dinner. Easy to assemble, you can serve it warm (which I did) or chilled (like I had for leftovers) and both are equally tasty. If you wanted to add a little grated cheese or a few pieces of chicken, the salad will only get better.

The Lacinato (or dinosaur) kale at the coop was flimsy and had about three stalks in each bunch, so I decided to go with plain curly, and chopped, you’ll never know the difference. And instead of cannellini beans, I opted for the nondescript “small white beans,” that were just right.

New Year’s will of course include my Good Luck Peas for lunch, with hopes that it brings good luck for the coming year. And as we close the year, my fourth as the author of this blog, I will raise my glass to my readers from near and far tomorrow evening and bid you a Happy New Year! May you find light and love in the coming year!

Happy Cooking!

salad
Lemon-Herb White Bean and Kale Salad
This recipe first appeared in the December 2015 issue of Cooking Light magazine. 

3 tablespoons olive oil, divided
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.

2. Combine remaining 7 teaspoons oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over kale mixture. Serve warm or chilled.

MVK’s *Like* of the Week: 15 Ways to Shop Smarter

shoppingI am always looking for ways to save money on food for my household, as it is one of the largest bills each month. Thekitchen.com created this list of past articles that is a great start for your new year! You can read the article by clicking here. Happy Savings!

Tis the Season: Mexican Chocolate Cookies Plus MVK’s *Like* of the Week

Look at this sunset!

Look at this sunset!

Since we are in the thick of the holiday season, I’ve been craving a really good homemade cookie. But just one! If I’m going to make anything this time of year, it will be my family’s butterball cookies, but I certainly don’t want them in the house because they are the perfect accompaniment to a cup of tea. The Eater of the House doesn’t really eat sweets, so I know I’ll start looking like a butterball myself eating the entire batch! But I recently had the opportunity to try something new and these cookies were it! The melding of chocolate, cinnamon, and pepper is a classic Mexican mixture and it all came together in this cookie. A soft cookie with a deep chocolate peppery flavor, this made the perfect sized batch to accompany the casserole I took to a recent dinner party. And it made just 24 cookies for me, so it was a sized offering of cookies.

If you don’t have a microwave like me, you can easily melt the chocolate in a water bath. Just take a saucepan filled with water and set a glass bowl over. Bring the water to a boil and stir occasionally, the chocolate will start to melt gently.

I realized as I started this that I was out of cayenne pepper. To be honest, when I see “red pepper” in recipes I don’t exactly know what that means; I always take it to be a spicy red pepper. So without cayenne, I added a dash of spicy Hungarian paprika since that’s what I had on hand. Success!

Happy Cooking!

cookies
Mexican Chocolate Cookies

This recipe first appeared in the December 2007 issue of Cooking Light.

5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 350°.

2. Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

4. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

MVK’s *Like* of the Week: Ben’s Kosher Deli and Restaurant
matzoIn the last *like* of my trip to New York City (see Like 1 and Like 2 here!), lunch on Monday was at Ben’s Kosher Deli and Restaurant. This restaurant right off Broadway didn’t seem to cater to tourists, or at least it didn’t seem so when I was there; at the height of lunchtime, it seemed to be more business and family lunches. Our meal began with a platter full of pickles and some coleslaw, which were both delicious. I ordered a bowl of matzo ball soup and half of a corned beef sandwich for my lunch. The matzo ball were the size of a tennis ball, yet light and fluffy, nothing like the ones I make at home. It was a good thing I ordered half a sandwich, it was layer upon layer of corned beef on a really nice rye bread. These were both delicious and gave me sustenance for an afternoon of walking around the city. This restaurant is definitely worth seeking out!

Ben’s Kosher Deli and Restaurant
209 West 38th Street
New York, New York
www.bensdeli.net