Ode to the Artichoke

My family and well everyone who tries this dip is obsessed. Try it; you will love it. It satisfies that garlicky salty need to snack while being really good for you. Watch out for post-dip breath though:)

A lil bit o lovin on the Artichoke:
Artichokes contain a substance called cynarin, which has been shown to stimulate bile secretions. This helps clear out a sluggish liver to improve fat emulsification and overall digestion. It also has diuretic properties making it useful for kidney problems. In France, artichokes have been used to lower cholesterol and to treat arteriosclerosis. Chinese medicine identifies it as sweet, salty, and bitter, believed to tone the blood, stimulate chi, drain away excess fluid, and detoxify the system. Its high mineral content makes it a remedy for deficient blood (anemia). ( from http://www.shareguide.com/HealingFoods.html)

Artichoke dip- yes it is the one everyone loves

1 13 3/4-ounce can artichoke hearts, well drained
1/2 cup walnuts, toasted
1.4 cup pine nuts, toasted
3 or 4 garlic cloves, peeled
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/4 cup greek yogurt (can use non-fat)

Finely chop first 4 ingredients in processor. Add the rest of the ingredients; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

Flavour Savor:
1. if it tastes to garlicky or too lemony add more walnuts or pine nuts too add sweetness. More yogurt can help with this as well.
2. If it looks to clumpy keep adding live oil until it is at a consistency that you like.

Serving suggestions:
serve inside a steamed artichoke with the choke removed. Drizzle with olive oil and a dash of paprika.
serve with sliced persion cucumbers, baby carrots, pita chips, radishes or whatever your little heart desires.

Also great on:

• Great spread for turkey sandwiches or turkey wraps. Use this dip instead of mayonaise or mustard on your favorite turkey sandwich.
• Makes a great garlicky salad dressing or pasta salad dressing. Take a dollop, mix it with a dash of champagne or other mild vinegar and some olive oil, salt and freshly ground black pepper. This dressing is perfect for a romaine salad.
• Lavash pizzas. Spread a thin layer of dip on a lavash, drizzle with olive oil and cover with a grated cheese of you choice (cheese blend of fontina, provolone, mozzarella works really well). Bake in a 350 degree oven for approximately 7 minutes or until the cheese gets bubbly and the lavash gets nice and crisp.

Enchilada Sauce Becomes Tacos and more

A tid bit on tomats...
Fresh tomatoes are low calorie, low sodium, a good source of fiber, high in vitamins A and C and carbohydrates. They also contain the antioxidant lycopene, which some studies have found, helps prevent certain forms of cancer.

Why we love chilis...
Scientists say that chillis add more than just flavour to the diet. Capsaicin stimulates the appetite, helps to clear the lungs, improves circulation and acts as a painkiller for rheumatoid arthritis sufferers. Capsaicin, once ingested, causes the brain to release endorphins into the bloodstream which can induce a natural feeling of well being similar to that achieved by long distance runners.

Spicy food ...good for you!

Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
2 chipotles chili peppers in adobo chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Flavor Savers:
1. more adobo sauce...if you like spicy but the sauce isn't spicy enough keep adding teh adobo sauce that the chipotles come in until it taste right to you.
2. cumin- sometimes this sauce can taste a bit too tomatoey and bland...add more cumin (about 1/4 tsp at a time and let it simmer).
3. never underestimate the power of salt to bring out flavor!

More Recipes with Enchilada Sauce...
The point is be creative add whatever you want. The sauce is good and will hold up to almost anything. Add it to burgers, tofu, eggs whatevs!!

Tacos

1.5 Tbsp oil
1lb ground beef/chicken/turkey
1 onion diced
1 zuchini chopped into cubes
1 red pepper chopped into cubes
1/2 cup black beans canned
1/4 cup frozen corn kernels (or fresh corn cooked and taken off the cob)
3/4 cup Enchilada sauce
Corn tortillas
grated cheddar cheese
guacamole
cilantro

Saute onions in oil at medium heat for about 3 minutes or until transluscent. Add ground beef and break up with spatula. Cook until there is no more pink. Add zuchini, red peppers, black beans, and corn and saute for 1 minute. Add enchilada sauce. Saute for 5 minutes on medium-low heat.

Fill small skillet with vegetable oil and heat on medium-high. Fry tortilla on one side for 2 minutes and then flip. Add cheese to center tortilla and cook for another 2 minutes (covered). Place tortilla on a plate covered in paper towel and fold into a taco shape to rest. Repeat with the rest of the taco shells.

To serve scoop taco filling into shell and garnish with cilantro sprigs and guac.

Bomb Ass Breakfast Burritos

1 Tbsp oil
4 eggs
1/2 zuchini chopped into cubes
1/2 red bell pepper chopped into cubes
1/4 cup black beans
1/4 cup corn
1/2 cup enchilada sauce
2 large flour tortillas
guacamole
cilantro sprigs
guacamole
grated cheddar cheese

Sautee onions in oil until translucent, add bell pepper and zuchini and sautee for 2 minutes. Turn down heat and add beaten eggs. Scramble eggs slowly. Add black beans, corn, and enchilada sauce to the eggs and veggies. Scramble until barely set.

Meanwhile heat tortilla on the griddle. Add cheese and cover so that cheese melts. Top with half of egg mixture and then with guacamole. Fold tortilla around the mixture like a burrito. Flip burrito to other side in order to seal the seams. Repeat with the other tortilla and other half of the egg mixture.

Garnish the burrito with cilantro and extra guacamole.

Serve with fresh fruit.

Chicken with Mushrooms, Wine and Truffle Oil

So this is one of those dishes that is truly simple to make, impresses even the most foodie of foodies and is really satisfying to eat. It sounds like it would be horrendously fattening and scary but it isn't. It's actually good for you.Chicken with mushrooms, wine and truffle oil yummy and cancer fighting!!! Remember don't fear it love it!

A bit about the health benefits of mushrooms:
Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties. The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer.

A bit about the health benefits of rosemary:

Rosemary extract has been shown to produce a significant decrease in the incidence of breast tumors that were induced in laboratory animals. Dr Dannenberg recently discovered that carnosol in rosemary extract can protect against cancer. Carnosol blocks the expression of the human gene responsible for making the enzyme COX-2. This enzyme normally plays an important role in the development of colon, breast and other cancers.

Recipe

4 chicken breasts pounded-seasoned with salt and paper
1 cup or more flour (for dredging chicken)
2 tsp Rosemary (fresh preferably but dried if fresh is not available)
1 onion chopped
2 cloves garlic choopped
1 cup white wine
12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced (can use dried but if using dried make sure to mix with lots of fresh mushrooms like criminis)
2 tablespoons butter, divided
2 tablespoons olive oil, divided
Finish with 1/2 Tbsp truffle oil

Pound and season chicken breasts. Place flour on a plate. Dredge chicken breasts in flour. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm.

Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, onions, garlic and 2 teaspoons rosemary. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Add wine and simmer for 2 minutes. Add chicken back into the pan and simmer another 7-10 minutes or until chicken is fully cooked.

Remove pan from heat, and add truffle oil to finish.

Garnish with Chopped parsley and serve with some kind of starch either pasta, rice or potatoes.

Flavor savers- if it doesn't taste good at the end try these tips:
1. keep adding truffle oil- that isht makes anything taste like heaven
2. add lemon zest
3. add lots of parmesan- in fact you can add parmesan rind to the pot as the sauce is cooking which makes it taste awesome
4. never under estimate the flavour enhancing power of salt and pepper

Mango Goat Cheese Quesadillas

These are just frikin phenomenal. My friends are obsessed with these, they are sooo good and so easy to make. They have all of the comfort food appeal of quesadillas with a kicked-up gourmet touch. And as always they have key health benefits!! Give into the mango goat cheese quesadilla...

A bit o info on the amazing mango:

Carotenoids are the pigments found in yellow-orange vegetables (carrots, pumpkins, and sweet potatoes) and leafy, green vegetables (kale, broccoli and collard greens) and the red and yellow-orange fruits (mangoes, pineapple, peaches, oranges, pink grapefruit, tomatoes, strawberries, watermelon, cantaloupe) known to possess significant anti-tumor activity. The carotenoids are also known to enhance immune function. Persons with high blood levels of carotenoids have a reduced risk of heart disease and कैंसर. Mangoes are not only delicious they are also rich in vitamins, minerals and anti-oxidants.
Mangoes are high in fibre but low in calories and sodium.

A bit on goat cheese:

Goat's milk is a good source of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since a cup of goat's milk contains 498.7 mg of potassium and only 121.5 mg of sodium, goat's milk may help to prevent high blood pressure and protect against atherosclerosis.

Recipe

2 super ripe mangoes
4 ounces Chevre/Goat cheese
1 Tbsp lime zest
Fresh flour tortillas

Dice 2 mangoes and place in a medium sized bowl (be careful not to loose too much juice). Add 1 Tbsp of lime zest and chevre cheese to bowl with mangoes. Begin to mash mango mixture with a potato masher or fork. Blend until the mixture takes on the color of the mango. Add additional small chunks of mango if you so desire.

Place apporximately 3.5 Tbsp of the mango goat cheese mixture into the center of the tortilla and spread the mixture out leaving a 0.75 inch rim. Place a second tortilla on top of the tortilla with which was already spread with the goat cheese mixture.

Grill the quesedillas until the cheese is melty and the tortillas are slightly browned. (if using corn tortillas pan fry the quesedillas to develop a slight crust)

Serve with guacamole and cilantro sprigs.

Garnishes:

spicy red onion crab and cilntro slaw
jicama and avocado slaw

Variatons:

Mango Crab and Cream Cheese wontons
-create mango cheese mixture with cream cheese instead of goat cheese and add crab. Fill store bought wonton wrappers with mango cheese mixture and form wonton shapes. Spoon 0.5 tsp of the mixture into the center of the wonton wrapper. Lightly brush wonton edges with water and fold two corners together forming a triangle. Then take two corners of the triangle and fold together, securing a seal with some water. Fry the wontons for 2 minutes or until lightly browned. Place on paper towel to drain and serve immediately.

Mango Goat Cheese Eggrolls
-create mango goat cheese mixture. Fill store bought egg roll wrappers with mixture. Form egg rolls. Fry egg rolls until lightly brown. Place on paper towl to drain and serve immediately.

Ok yes frying isn't healthy but if you crave it sometimes you have to have it. And these are good. (You could also steam them)