Leek-Yogurt Dip

Since my leeks aren't as wide as the ones you buy in the market, I didn't realize they were past time to harvest.  June 30th, I found my first scape.  Since I was leaving the next day on vacation, I decided to let it go for the week and harvest it when I got back.  That meant I was going to have to put the leek in whatever I made first.

After a week of eating out and mostly carnivore, I made a vegetable platter.  While not as elaborate as Purim, I did include the charred cabbage.  For the rest of the veggies, I made this dip.

This is barely a recipe.  Apologies.  It's a yogurt-based "onion" dip.  I didn't add any additional herbs, but you could make it your own with dill, oregano, thyme, or any favorite.

*1 leek, white and green parts only
1 Tb olive oil
*celery salt to taste
*1-1/2 C plain Greek yogurt
1 Tb lemon juice

1.  Trim off root and leafy green ends of leek.  Slice in half and rinse under running water to remove any grit.  Thinly slice.

2.  Heat oil in a small skillet on medium heat.  Add leek and cook until softened, stirring occasionally.  It will take 5-8 minutes.  Remove from heat and set aside.

3.  Whisk together yogurt, lemon juice, and 1/2 tsp celery salt.  If using additional herbs, add now.  Stir in cooked leeks and taste.  Adjust seasonings as needed.  Chill until ready to serve.

Makes about 2 cups

Difficulty rating  π

Garlic and Herb Bean Dip

I know it's soup and stew season, but I got in a Mediterranean mood.  There are so many "healthy" recipes being posted now, since most people are on a diet until Superbowl.  I work in foodservice, I know when resolution willpower dies.  Also, it got warm again, and I was missing the simplicity of a dip dinner.

This is a variation of a tofu "ricotta" that I bookmarked to make after the Pantry Challenge.  I'll need to buy some ingredients.  They're all things I will use, and have had on hand in the past, but currently do not have in stock.  It's kind of like hummus without the tahini, which I tend to make frequently, taste, then realize I forgot to add it.  This is why you should taste recipes along the way.  Instead, I'm going all in with the other flavors to make up for the missing sesame paste.

I did break the Challenge a bit to buy carrots.  I needed a dipper, and only had a handful of ripe cherry tomatoes when I ripped out the plant; it got powdery mildew and whiteflies after the storms.  It was between that and a cucumber.  I realized after everything was on the counter that all I had to go with the dip was Wheat Thins and plantain chips.  That week's grocery total was still $2.95.  Including eggs.

*2 C cooked white beans, such as Great Northern, Navy, or Cannellini (a little over 1 15 oz can)
3 Tb olive oil
*6 cloves garlic, smashed
*1/2 C chopped herbs of choice - I used basil, rosemary, parsley, and cilantro
1 tsp salt, or to taste
pepper to taste, about 1/4 tsp
*Juice of 1 lemon, about 3 Tb
*white wine vinegar to taste, about 1 tsp

1.  If cooking the beans from dry, start with about 2/3 C.  The day before, soak for 8 hours, drain.  Bring to a simmer and cook for 2 hours, until very tender.  Drain and allow to cool slightly.  Makes a great do-ahead.

2.  Place olive oil, garlic, and herbs in a small saucepan.  Bring to a low boil over medium-low heat.  Technically, you're frying the herbs, but do it low so they don't burn.  Turn off the heat after 10 minutes and allow the mixture to steep another 15.  Can also be a do-ahead.

3.  Place all ingredients in a food processor.  Pulse at first to distribute, then run until everything is broken up and only lightly chunky.  Taste and adjust seasonings.  If thicker than you would like, add cooking/can water from the beans.  I needed a bit more salt and vinegar for my preference.  Resisted the urge to add more garlic, since I knew the flavors in the oil would increase as it aged.

4.  Pour into serving bowl and refrigerate for 2 hours.  Flavors will meld and the dip will thicken.  Serve with crackers and vegetables, garnished with more herbs.

Makes about 2 cups

Difficulty rating  π

Toum

I decided to amp up a sheet pan meal with this Lebanese garlic sauce.

I found a recipe for toum by a Jordanian woman, Rana's Mediterranean Recipes, that looked authentic.  Also easy and few ingredients.

Her posted recipe made way more than I needed, so I did the easy math and cut it in thirds.  It still made a lot.  Even if I had cut it in quarters, it would have been more than four servings the way I consumed it.  I used it for the next meal as salad dressing, then used the rest as garlic oil for cooking greens.

Doing this "smaller" batch, I used the mini food processor.  It was too small for that to be effective, and I switched to the blender.  That worked, so I'm giving blender directions for my scaled-down version.

As an emulsified sauce, you really do need to add the oil slowly.  I didn't go slowly enough, and it separated in the fridge.  If that happens, you can whip it back up at serving time.  The clear portion is still garlic oil and yummy, it just won't have the whipped texture.

*1/3 C peeled garlic cloves
3/4 tsp kosher salt
*1 C neutral oil like canola
*3 Tb lemon juice

1.  Once the garlic is peeled, slice each clove in half and remove the "sprout" germ.  That will keep the sauce from turning bitter.

2.  Combine garlic and salt in a blender, pulsing until chopped into a paste.

3.  Running the blender on its lowest setting, start drizzling in the oil.  Go very slowly at first, a few drops at a time.  Once there is enough substance that you can see the sauce spinning, add a teaspoon or two of lemon juice to aid the emulsion.

4.  Continue alternating a slow stream of oil and teaspoon of lemon juice until all has been added and the mixture is white and fluffy.  It's ok to stop and scrape down the sides, or to let the blender rest for a moment.  If it seems sluggish, turn up the speed a notch, but don't go full speed or the emulsion could break.  This is going to take a minimum of five minutes, and maybe as long as ten.

5.  Pour sauce into a non-reactive container and chill until ready to use.  I recommend glass because of the garlic smell.  I wasn't thinking of that and put it in plastic.  Stir before serving to distribute any solids that may have settled.  Can be used as a dipping sauce, frying oil, or as part of a salad dressing.

Makes one cup

Difficulty rating  :)

Easy Kidney Bean Dip

This has been a cool-ish summer in my area.  That ended in late August, so I made a cold dinner.  Several of the mezzes did involve cooking and the oven, but they were do-aheads.  This protein dip is a simple food processor recipe that can be done in five minutes.

While some of my recipes have skewed quick and easy lately, I found this idea on a blog devoted to simplicity, It's Not Complicated Recipes.  I've jazzed it up a smidge, but it's still everyone in the processor, scrape down, and adjust seasonings until happy.

1 15 oz can red kidney beans
1/2 tsp salt
1/2 tsp sumac or paprika
2 Tb fresh parsley, or 2 tsp flakes, plus more for garnish
1 clove garlic
1 tsp white wine vinegar
3 Tb olive oil
water as needed for consistency, about 1/2 C

1.  Drain and rinse beans.  Add to food processor with salt sumac (or paprika), parsley, garlic, white wine vinegar, and olive oil.  Pulse a few times, then run for about 15 seconds into a rough paste.

2.  Scrape down and run again, slowly adding water until desired consistency is reached.  Taste and adjust seasonings, then pulse a few times to distribute.  If it seems bland, try more salt and vinegar first.  They will heighten the other flavors.

3.  Transfer to a serving dish.  Chill until ready to serve.  Garnish with chopped parsley if desired.

Makes about 1-1/2 C

Difficulty rating  π

Mediterranean-Style Pinto Dip

I wanted to do something non-Hispanic with pintos, since I'd already had a "Mexican" meal that week.  I considered the bean pâté from a couple of years ago, but this was a can of pintos that would get too mushy.  Fine, dip.

This is a vague adaptation of some chickpea-based recipes I found, with a lot of my own ingredients and flavorings mixed in.  The yogurt was completely my own addition.  Halfway through getting things out, I decided not to go vegan.

It has been warm.  Because, yes, it's summer.  I'm doing more mezze style meals to avoid cooking, so there could very well be more dips in this blog's future.  Chopping up vegetables for dippers is easy meal prep that can be done in advance, making this a good option to take on picnics or to parties.  It's also a healthy way to eat.  I'm leaning hard into the Mediterranean diet at the moment.

*1 can pinto beans, drained and rinsed
*1/2 tsp granulated onion
*2 cloves garlic, roughly chopped (or 1/2 tsp granulated garlic)
*1/4 C chopped cilantro
*1/4 C chopped parsley or 2 Tb dried
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
salt and pepper to taste
1/2 tsp red chili flakes, optional
1/4 C lemon juice (about 1 lemon), or to taste
1/2 C Greek yogurt
Olive oil as needed for consistency

1.  Put everything except the yogurt and oil in a food processor.  Pulse first to get the big stuff like garlic, then process until almost as smooth as you would like.

2.  Add yogurt and pulse until mixed.  Taste, adjust seasonings, and pulse again.  I tasted it before adding the yogurt, and it was way over-spiced for my liking.  With the yogurt, it was more balanced.  If you want a richer texture, add a tablespoon or two of olive oil.

3.  Pour into a serving dish and chill until ready to serve.

Makes about 2 cups

Difficulty rating  π

Whipped Feta Dip

The stuffed onions were part of the protein for my mezze dinner, but I wanted another half-protein.  I could have done hummus or tzatziki, and even bought the cucumber.  Then I found this by accident while researching mezze ideas and decided to add it to my dip repertoire.

The recipe I'm following is a blank canvas.  The simple dip tastes great on its own, but you can jazz it up to fit your menu.  Use chili flakes for spice.  Dill to put on top of fish.  The photo is sumac and rosemary.  Another serving had horseradish stirred into it.  It's all about making it your own.

8 oz feta
*3/4 C Greek yogurt
2 Tb olive oil
*2 Tb lemon juice
*1 clove garlic
herb and spice garnishes of choice

1.  Peel the garlic and put everything in the food processor.  Pulse at first, then run to desired consistency.  I went for still a little chunky.  It was kind of like small-curd cottage cheese, but less runny.

2.  If desired, stir in any herbs or spices.  Store refrigerated until ready to use.

Makes 2 cups

Difficulty rating  π

Maror (Horseradish Spread)

I decided to make my own bitter herb dip this year for Seder instead of opening a jar.  I've been toying with the idea of growing horseradish, and figured I should actually make something with one first.

This is a super-simple recipe.  No cooking.  Two ingredients unless you prefer seasonings.  The hardest part is taking the food processor outside.  Don't remember the last non-grilling recipe I read that suggested making it outdoors.

And it actually was kind of hard to carry the processor to the patio.  I managed to ruin my left knee while scrubbing the front entry.  I was mildly sore when I finished, then two hours later couldn't stand on it.  I panicked and went to urgent care because I had to work at 4am the next day.  Exoskeleton of a knee brace later, it was 75% improved in the morning.  I bought a lighter brace to wear whenever it feels weak, but it didn't hurt after that first evening.  Better safe than sorry.  Mainly, I was upset that I wouldn't be able to scrub the kitchen floor.  I carefully scrubbed the worst patches, mopped better than usual, and went over it with a damp cloth to pick up anything I'd missed.

As for how hot to make the horseradish, there's a bit of science behind that.  Grating or processing the horseradish root releases the heat.  Adding vinegar stops that process.  For hot, run it first and add the vinegar later.  For tangy and not as hot, add some of the vinegar while it's running.  I added some of the vinegar first, along with a sprinkle of salt and sugar.  Still ended up ridiculously hot, so I'm not sure what I did wrong.  Maybe 24 hours wasn't a long enough time to rest.

There's always the option to grate the root on a box grater, but it's going to be an instant attack on the nasal passages.  I might try it with some of the root as an experiment.

I wish canning the condiment was an option, but cooking the root destroys all the flavor and heat.  That's why prepared horseradish is in the refrigerated deli case.

4 oz horseradish root
*2 Tb to 1/4 C apple cider or white vinegar
salt and/or sugar as desired
beet juice for red, sweet horseradish

1.  Wash and peel root.  I got the smallest one, and it was almost a pound.  I cut off a portion and put the rest in the fridge to make another batch later.

2.  Chop root in pieces and place in food processor.  Either open all the windows or take it outside.

3.  Add 2 Tb vinegar to processor.  Shut it and process until finely chopped.  This is when I had no idea I would end up hosing down the patio after.  Hold onto the processor.  The root is a lot tougher than ginger, the last fibrous thing I ran through it.  Once broken down, scrape sides and add vinegar as needed for desired consistency and potency.  Add any salt, sugar, or beet juice you choose to flavor it.  Pulse a few times to distribute.

4.  Store in fridge for up to 2 weeks.  The flavor will mellow as it sits, so it's best to make it at least a day ahead.

Makes about 1/2 C

Difficulty rating  π

Freezer Guac

I was going to have a Mexican night because they're easy and I wasn't going to have time to cook something elaborate.  It was either that or a slow cooker meal.  There was a last-day bag of three large avocados for 99¢, but I was shopping four days before the meal.  I mean, $6 worth of avocados for a dollar is pretty hard to pass up.

Then I realized I was going to be pulling frozen avocado chunks out for the meal anyway, so there isn't much difference between that and making guacamole with the intention of freezing it.  You can buy frozen guacamole at the store, but it costs quite a bit more than what I was about to make.

As for the freezing process, I'm using my silicone muffin cups to make half-cup portions.  You can use ice cube trays, scoop them onto wax paper-lined sheets, pack it into a single tub, whatever works for how you want to use it.

I don't have a specific guacamole recipe and just threw together what sounded good at the time based on what I had on hand.  I decided that the cilantro wasn't going to freeze well and saved it to add on the day, but other than that this is pretty much how I make it.  Bland.  Feel free to add jalapeños, red pepper flakes, diced tomatoes, or whatever your favorite thing is.

*2 C mashed avocados (about 2 large)
*1/4 C diced onion
2 cloves garlic, minced
1/2 tsp table salt
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp black pepper
*1/4 C lime juice

1.  Combine avocado mash, diced onion, garlic, and seasonings with a fork until well mixed.  Add the lime juice two tablespoons at a time until incorporated.  Yes, it's a lot of juice, but even frozen avocados will oxidize without a significant amount of acid.  There's nothing wrong with them if they turn brown, but it isn't as appealing to the eye.

2.  Transfer guac into a mold or container, or scoop onto a wax paper-lined cookie sheet.  Freeze until solid, about 3 hours, then transfer to a sealable container.  I just used a ziplock at first, then vacuum sealed the ones I didn't use that week.  It gives me a couple more months to figure out a use.

Difficulty rating  π

Red Lentil Tomato-Herb Dip

I got out my new dividers for sheet pan meals and had fun, but then I needed a protein to go with all those roasted vegetables.  I wasn't in the mood for hummus or a yogurt dip, and came up with this instead.

Googling, this is a real recipe in some form throughout the Mediterranean and Middle East.  I almost made an Armenian version.  Many versions actually are hummus with the substitutions of red lentils for chickpeas and tomato paste for tahini.  I'm kind of going in that vein, but adding cooked onions and a generous handful of cilantro I had to use before the plant went to seed.

I'm definitely not doing a proper Pantry Challenge.  I bought a lot of fresh produce that day, both for this and my annual batch of kimchi.  You can only eat so much freezer kale.  I'm down to half of a gallon bag, which left enough room to put the ice cream bowl back in.  Success!  I'll start a new broth bag soon, maybe in a month.  I still have a lot of canned broth, so there isn't a rush.

*1/2 onion, chopped
olive oil as needed (maybe 1/4 C)
1 tsp kosher salt, or to taste
1 C dry red lentils, sorted and rinsed well
1 C water
3 cloves garlic, smashed
*2 Tb tomato paste
*2 Tb lemon juice
1/2 tsp paprika
*1/4 C cilantro or parsley

1.  Heat 1 Tb oil over medium low in a saucepan or skillet.  Stir chopped onion to coat.  Sprinkle lightly with salt and allow to cook slowly until as caremelized as you like, at least 15 minutes.  I went until they smelled sweet, but were not browning yet.  Allow to cool.

2.  While the onions are going, cook the rinsed lentils in the water by bringing to a low simmer for 10-15 minutes, until the water is absorbed.  I usually cook my lentils in a lot more water than this, but they don't have to be completely mushy, just split.  Also, I was trying to do this in a single pot and made them in the same one as the onions, right after.

3.  Place onions, lentils, garlic, tomato paste, lemon juice, paprika, another light sprinkle of salt, and cilantro in food processor.  At this point, it's a matter if personal choice.  You can run until it just looks like chunky salsa, about 15 seconds:

I went further and added more oil and water, then ran it another 20 seconds to get it almost as smooth as hummus.

4.  Taste and add more salt, garlic, and/or lemon juice and pulse it to desired consistency.  Serve warm, room temperature, or chilled.  If desired, garnish with paprika, cilantro, feta, and/or olives.

Makes about 3 cups, 4 servings as a meal protein or many more as a party dip

Difficulty rating  :)

Bissara

This one is Egyptian, not Moroccan, but came from the same general search.  I wanted something to do with split peas other than American split pea soup.

Bissara is commonly made with fava beans, which I have never had because they're kind of hard to find.  At some point, I will get some and experiment.  Next time I'm at a Middle Eastern market.  I have at least three recipes for them to try, so it isn't like I've never thought about it.  Today, however, I was specifically looking for a split-pea recipe, and the first three versions I read used split peas.

I wanted to make this more like a stew and left it chunky, but you can also purée it into a soup.  The profile is peas and garlic, with paprika and cumin as the main seasonings and parsley to freshen it up.  I was surprised there isn't onion in the recipe, but here we are.

I wasn't going to have an hour to make dinner that afternoon and did this all day in the small Crockpot on low.  You could run it for a few hours on high, or just simmer on the stove until tender, like I'm writing the recipe here.

3 Tb olive oil
*4 cloves garlic, crushed
3 C water or vegetable broth
*1-1/2 C dry split peas or soaked fava beans
2 sprigs parsley, chopped
2 tsp paprika
1 tsp cumin
salt & pepper to taste

1.  Heat the oil over medium in a saucepan and fry the garlic until lightly browned.

2.  If using a slow cooker, transfer the garlic and oil to it and use the oil to coat the inside of the crock.  For any method, add all ingredients and stir together.

3.  For stovetop, bring to a low boil, lower heat to a simmer, cover, and cook until peas are done, about an hour.  For slow cooker, cook on low 8 hours or high 3 hours.

4.  Bissara can be served chunky, or you can run it into a soup and thin to desired consistency.  Serve with crusty bread and a drizzle of olive oil, with spices dusted on top and a dollop of plain yogurt if you want something creamy.  Can also be made thick enough to be a dip.

Difficulty rating  π

Zaalouk

I went down another recipe rabbit hole after discovering a Moroccan brand of pouch meals.  Mina has a vegan harira that I might try, and a few other dishes I hadn't heard of and googled.  That led to Moroccan recipe blogs, and of course an entry will be linked to good things to serve it with.  This cooked salad from Salima's Kitchen sounded like something I've probably had at a Moroccan restaurant, so I decided to give it a try.

I find it interesting that Mediterranean cuisines often consider cooked vegetables to be salads.  American salads are almost always primarily raw foods.  Even when you think of something like tuna or egg salad, only the proteins have been cooked, and they're still served cold.  These salads can be served hot, what we would consider a vegetable side dish.

If you aren't an eggplant person, zucchini is a reasonable substitute, or a summer squash.  I really liked this and will probably make it for Passover if it goes with whatever menu I develop.

1 large eggplant, peeled and chopped into cubes
*1 15 oz can diced tomatoes (or 3 Roma tomatoes, peeled, seeded and chopped)
4 cloves garlic, minced
2 Tb fresh parsley, chopped
2 Tb fresh cilantro, chopped
1 tsp kosher salt (or to taste)
2 tsp paprika
1 tsp cumin
2 Tb olive oil
3/4 C water
1 tsp white wine vinegar

1.  I don't remember ever peeling an eggplant before, but it does work better for this recipe.  To reduce oxidation, I poured the water over the cubes as they went in the bowl.

2.  While you're busy peeling and dicing said eggplant, heat the oil in a large skillet or saucepan over medium heat.  Add the paprika, cumin, salt, and garlic and cook into a fragrant paste, about 3 minutes.

3.  Add eggplant cubes and the water to the pot and toss to coat with the spices.  If using fresh tomato, add that at the same time.  Cover and cook until eggplant is broken down, about 20 minutes.  Mash, either with a fork or a potato masher.

4.  If using canned tomatoes, add after the eggplant is cooked, including the sauce.  Also add in the parsley and cilantro at this point.  Stir in the vinegar and bring back up to a simmer.  If desired, mash again into a smoother dip.  You can also leave it somewhat chunky.  If too thin, remove lid and allow the liquids to reduce.  If too thick, add more water.  Taste and adjust seasonings.

5.  Serve either hot or cold, with crusty bread if desired.

Difficulty rating  :)

Kale and Onion Yogurt Dip

My little mezze meals tend to be a great source of appetizer recipes.  Usually, I just go for a cheese and crudité plate with hummus and nuts, but this time I kind of went all out.  Probably should have saved some of the ideas for Purim, but I do have a separate list for that...somewhere.

This dip counted as the protein for the meal.  Greek yogurt actually has a lot of protein in a 3/4 C serving. You can add Parmesan for additional protein, but I'm still working through the cheddar.  The never-ending two pound block of cheddar.  Good thing I love grilled cheese sandwiches.

Because I'm using caramelized onions, this is going to take a while.  Very little of the time is active.  I used the time to chop veggies and set the table, and still sat down for a bit to relax.  Multitasking while waiting for onions to caramelize is a real thing.

1/2 yellow onion
1 Tb olive oil
1/2 tsp kosher salt
*1 bunch kale
1 clove garlic, minced
*2 C Greek yogurt
milk as needed to thin

1.  Pour oil in a wide skillet or pot and sprinkle in the salt.  Thinly slice the onions and add them to the pot.

2.  Start to cook the onions over medium heat.  Once they begin to soften, stir and lower heat to medium-low.   Stir every 10 minutes or so until they are as done as you like them.

3.  While the onions are cooking, prepare the kale.  Strip the leaves from the tough stems and thinly slice crosswise (chiffonade).  I was using kale from my garden, and the stems were thin, so I didn't bother to de-stem.

4.  Add garlic and kale to the onions and cook until kale is thoroughly wilted, about 5 minutes.  Remove from heat and set aside to cool.

5.  Once no longer steaming, combine onion-kale mixture with the yogurt.  Taste and add salt if necessary.  Thin with milk to desired consistency.  The Fage I was using was pretty thick, but other brands may be smoother.  Chill until ready to serve.

Makes 2 C

Difficulty rating :)

Chocolate Almond Spread

 

The labels on this one are weird because I don't have a nut category.  My bad.

Maybe a year ago, I had a coupon for a free jar of almond butter.  I use it during Passover as a peanut butter substitute, so went ahead and picked it up.  Since then, I've barely used it.

When my jar of Target-brand Nutella ran out, I decided to make a chocolate spread of my own with the almond butter.  A quick search led to several super-easy recipes, about half of them vegan.  Nice to know this is a thing.

When you make your own nut butters and spreads, they don't have the preservatives of the commercial versions.  This one must be refrigerated and used within a couple of weeks, especially if you decide to put milk or cream in it.

You can absolutely switch out a lot of these ingredients, and quantities are flexible.  Want more of a nutty taste?  Go easy on the cocoa.  Huge sweet tooth?  Add more sweetener.  It's best to start off with smaller amounts of the non-almond ingredients until you find a combination you like.

*1/2 C almond butter
*2 Tb cocoa powder
*3 Tb liquid sweetener such as maple syrup, corn syrup, or honey
dash of cinnamon or powdered espresso
water or milk for thinning

1.  In a small bowl, stir together almond butter, 1 Tb cocoa, 1 Tb sweetener, and cinnamon.  It's going to form a very thick, dry paste.  Taste and add more cocoa or sweetener to your preference.  The amount of sweetener will depend on what you use; I finished off the corn syrup, which required more than if I had used honey.  You shouldn't taste the cinnamon; it's one of those flavors that merely enhances chocolate in small quantities.  Depending on the brand of almond butter, you may need a pinch of salt to get everything right.

2.  Once the flavors are in balance, start adding water, milk, or milk alternative to desired consistency.  I added boiling water, and went thinner than I wanted the final product to account for refrigeration.  I was shooting for frosting-level softness, and must have added close to half a cup of water.  I didn't measure it.

3.  Place spread in a sealable container and refrigerate when not in use.  Keeps about 2 weeks.

Makes up to one cup, depending on consistency

Difficulty rating  π