Tempura Fried Okra w Honey Scallion Dip

Tempting Tempura-Fried Okra
Serves 4 to 6

Ingredients
3 quarts canola oil
2 cups all-purpose flour
2 teaspoons salt, plus more for seasoning the okra
1 teaspoon freshly ground black pepper
1 cup club soda
1 large egg, lightly beaten
1 teaspoon cream of tartar
2 pounds fresh okra, stems trimmed and okra halved lengthwise
Sweet and Sticky Honey-Scallion Dipping Sauce (see below)

Directions

In a large, heavy pot, heat the oil over high heat until a deep-fat thermometer reaches a temperature of 350°F.

In a large bowl, mix 11/2 cups flour with the salt and pepper. Add the club soda, egg, and cream of tartar and whisk until smooth.

Coat the okra with the remaining 1/2 cup of flour and shake off any excess. Dip the okra in the batter and then, using a long-handled slotted spoon or tongs, carefully submerge the okra in the oil and fry until golden brown, 6 to 8 minutes. Do not crowd the pot. Lift the okra from the oil with the slotted spoon or tongs, transfer to a large plate or baking sheet lined with paper towels to drain, and season with salt while hot. Continue frying the okra, letting the oil return to 350°F between batches. Serve hot with the dipping sauce.

Sweet and Sticky Honey-Scallion Dipping Sauce
Makes about 11/2 cups

Ingredients
1 cup sour cream or low-fat Greek-style plain yogurt, drained
1/4 cup honey
1/4 cup chopped scallions, white and green parts
1 teaspoon cayenne pepper
Salt and freshly ground black pepper

Directions
In a small bowl, combine the sour cream, honey, scallions, and cayenne. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour to chill, or for up to 1 week. Stir before using.

Spicy Bean Dip

Spicy Bean Dip

Servings: Makes about 3 cups

Ingredients:
1 can cannellini beans drained and rinsed
1 can pinto peans drained and rinsed
1 sm. can diced green chile peppers, (use your favorite peppers here, I used this because it is what I had on hand, but jalapenos or chipotle in adobo sauce would be GREAT too. Add according to your taste and tolerance to peppers)
juice of 1 lime
5 coarsely chopped scallions
2 tsp. cumin
3 oz. tomato paste
3 cloves minced garlic
handful fresh cilantro or 1 T dried
Salt and pepper to taste if preferred, and the lime juice zips it up nicely.



Directions:
Throw all into food processor and pulse until smooth. Serve with chip or fresh veggie dippers. Takes 5 minutes and tastes great! Just as good as store bought maybe better and its healthy too!!

Spinach Spread w Mushroom and Tomato

Cheese and Spinach Spread with Mushrooms and Tomatoes

1 1/4 cups sour cream
3 tablespoons olive oil
1 tablespoon minced garlic (4-5 cloves)
1/4 teaspoon ground nutmeg
Salt and white or black pepper to taste
2 cups (8 oz.) Shredded Mozzarella & Provolone Cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry*
1 can (14 1/2 oz.) diced tomatoes with garlic, drained
1 (8 oz.) package sliced fresh mushrooms
1/2 cup (2 oz.) Shredded Parmesan Cheese, divided

Preheat oven to 350°F. Combine sour cream, olive oil, garlic, nutmeg,
salt, pepper and Mozzarella cheese in blender or food processor. Blend
until smooth.

Fold in spinach, tomatoes, mushrooms and 1/4 cup Parmesan cheese.
Transfer to 10-inch baking dish and top with remaining cheese. Bake
30-40 minutes until cheese is melted. Serve warm with toasted pita bread
triangles, chips or breadsticks.

Do-Ahead Tip:
Conveniently, this tastes even better when made
one day ahead and reheated.

*Cooking Tip if using fresh spinach instead of frozen:
Use 10 oz. baby spinach leaves and cook spinach for
3 minutes in 2 tablespoons water in saucepan over low
to medium heat. Stir gently until wilted. Rinse in cold
water, drain well and squeeze dry.

The "go-to" recipe

Everyone I know has a "go-to" recipe. If they can't think of what to make or bring, they always make their "go-to". I have a few of these go-to's.... Anyone wanna try this one?

This is something you can use as a side dish, a snack, a condiment, anything, and you can add all kinds of things to it.

1 can diced tomatoes
1 can chickpeas, drained but not rinsed
1 cup green olives, halved
2 tbsp parsley
1 tbsp lemon juice
1 drizzle olive oil
Garlic to taste

Mix all ingredients, and if you can, let it sit in the fridge for as long as possible. Its always better the next day, but I usually can't wait that long.

I have also used kidney beans, and a mixture of chickpea and fava beans, and sometimes add some diced onion.

I eat it right out of the bowl, but DH likes to dip bread or garlic bagel crisps in it.

Table for 2, please?

Last night, thanks to the generosity of JAM, hubby and I got the chance to actually go to a restaurant and sit at a table for 2 and get mushy with each other. We LOVE trying new restaurants, so upon recommendation from my very dear SGTSG, Deb, we headed to Carraba's. We gave it 3.8 out of 5 stars. The food was AMAZING good, but heavy on the salt. The only other con was the ambiance, or rather the lack of it. The place was loud and hopping and the booths were highly uncomfortable. Not quite Santaniellos, but a very suitable replacement. Let me see if I can show you what we tried..... here we go.

Carrabba's Bread Dipping Spice

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My Notes:

My Notes

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This is a favorite with Italian style-grub. They serve the spices on a small plate and the waiter adds olive oil, now you are set to dip your bread. YUM YUM TIP: Chop all spices in small chopper then store them in a small container in the refrigerator, since a little goes a long way--then you can have it anytime.

SERVES 1 -4 , 1/4 cup

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Ingredients

• 1 tablespoon minced basil
• 1 tablespoon chopped parsley (Italian is best)
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt or ground sea salt
• 1/2 teaspoon chopped rosemary
• 1/4 teaspoon crushed red pe pper flakes
• 1/2 teaspoon olive oil

Directions

1. Combine all of the ingredients, EXCEPT oil.
   
2. Put in a small food processor or a small food chopper. Chop briefly until all ingredients are about the same.
3. Stir in oil.
4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
5. Dip sliced bread in mixture.
6. French bread is good.
7. ENJOY.

Zucchini Fritte
Fresh zucchini lightly battered and fried, served with roasted garlic aioli

FRIED ZUCCHINI

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

ROASTED GARLIC AIOLI

FOR THE ROASTED GARLIC:
1 head of garlic
olive oil
sprig of fresh thyme
ground black pepper
FOR THE GARLIC AIOLI:
3/4 cup mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons roasted garlic
1 1/2 teaspoons grated lemon peel

to prepare the Roasted Garlic:
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over low heat or preheated BBQ. Cook for approximately 15 minutes or until tender. Remove.

to prepare the Garlic Aioli:
In a medium bowl add some of roasted garlic without skin that has been smashed with a fork. Mix in all ingredients and season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop.


From there we had the bruschette and the brick oven Quattro Formaggi. The pizza was good, although I think next time we'll opt for the Margherita instead. Probably more flavor and not quite so heavy. But of you're looking for comfort food, the Formaggi is the way to go. Definitely hit the spot for me :)

Buffalo Toasters

Buffalo Toasters

Ingredients

1	package (10.5 oz) Morningstar Farms® Buffalo Wings Veggie Wings (thawed, diced)
1	package (8 oz.) shredded low fat Cheddar cheese
1/2	cup reduced calorie mayonnaise
1/3	cup sliced green onions
1/4	teaspoon garlic powder
	6 Crusty rolls

Directions

1. In medium mixing bowl, combine MORNINGSTAR FARMS Buffalo Wings, cheese,
   mayonnaise, onions, and garlic powder. Spread evenly on muffin halves. Place
   on ungreased baking sheet.
   
   2. Bake at 400° F about 10 minutes or until golden brown and hot. Serve hot
   garnished with tomatoes.