easiest "sausage" dip ever

For those looking for a super simple, creamy, guy-pleasing appetizer for tonight's big game, here's a go-to dip of mine. Originally brought to a book club couples gathering by my friend, Lynne, I now make this all the time because it's so easy and everyone loves it. My version is vegetarian, but most carnivores who try it have no idea. You could, of course, make it with good old Jimmy Dean....but I don't know, I am kind of skeeved out by real sausage. So, here's my take:

"Sausage" Dip

1 onion, diced
1 tube of Gimme Lean Soy "Sausage" or Soy Chorizo*
1 brick of cream cheese (regular, low-fat or non-fat, your choice)
1 jar of salsa (mild, medium, spicy, chipotle, your choice)

In a large fry pan, saute the onion and soy sausage in a bit on olive oil, breaking up the sausage into small chunks. Once the onion and sausage and softened and lightly browned, add the cream cheese and salsa. Stir over medium heat until everything melts together into creamy deliciousness.

*both types of soy sausage are found in the produce section of most markets

Can be made ahead and stored in the fridge. Serve room temp, or warm, with tortilla or corn chips.

I made a big batch of it last night for a charity paddle party I was catering. That version for a large crowd was made with: 2 yellow onions, 1 tube each of Gimme Lean + Soy Chorizo, 2 jars of Trader Joe's Chipotle Salsa, 1 brick of fat free cream cheese and 1 brick of regular cream cheese.

Whipping up Pea Dip while waiting for the repairman...

The washing machine repairman was supposed to come between 8am and noon. I'll let you guess when he came. One upside of feeling like a caged animal on the first non-rainy day in what seems like too many, is that I crossed a few things off my to-do list, including making an appetizer for book club tonight. (Holy run on sentence!!)

Most of my mom friend reading this are thinking (with a smile), "ah right 'book club'". Oh, how I love my book clubs (yes, plural)-- a child-free night, a glass or two of something delicious, some smart conversation, and always some lovely nibbles that we pass off as dinner since no one cares if there's a meat and two veggies when we're at book club.

Anyway, the point of this post is not what I whipped up, but in general having a few go-to recipes up your sleeve. If you have some go to's then making an appetizer, or dinner, on the fly is totally doable.

Based upon what I had on hand this morning, I made my (super easy and always crowd-pleasing) pea dip with frozen peas, parmesan, pine nuts and some fresh mint. Pair the bright green dip with pita chips and I'm ready to go. My other go-to appetizer? Those of you who have been reading a while know that it's filling little phyllo shells with something special be it pestos or Feta and figs, to name just two of the many options. I love trying new recipes out, but it's comforting to have a handful of tried and true ones that I can make with my eyes closed.

p.s. As an added bonus for getting the dip made early in the day, my kids enjoyed a fabulous after school snack.

Two (more) versions of Edamame Hummus...before I turn of the computer for a week

I am going to try to unplug for a week. We'll see if I can do it? And why does this seem like such a big deal? Hmmm, this must be why I am making myself truly unplug.

But, before I actually turn my computer off, I promised to share the quick recipe for Edamame Hummus with a friend. When I originally posted my recipe for Edamame Hummus, I was really trying to bump up the protein and I'd added tofu. But depending upon the day I make it, what I have in the house, and whether my kids are going to be bringing it to school/camp (in which case it needs to be nut free) the recipe changes a bit. The basics are the same though: edamame + olive oil + lemon juice + kosher salt. It is delicious (and so quick and easy) no matter how you make it.

The edamame hummus pictured above (which is the one I served up this week) is simply:

Super Quick (Nut-Free) Edamame Hummus

Edamame (cooked according to the package)
Lemon juice (to taste, I like a lot of lemon juice)
Olive Oil
Kosher salt
Dash of cumin
Pop everything into your Cuisinart and pulse until desired consistency, thinning with a bit of water if necesary.

Another Day's Version of Super Quick Edamame Hummus (with nuts)

Edamame (cooked according to the package)

Walnuts

Fresh Mint
Lemon juice (to taste, I like a lot of lemon juice)
Olive Oil
Kosher salt
Pop everything into your Cuisinart and pulse until desired consistency, thinning with a bit of water if necesary.

This is one of those recipes that kids can help make...I mean, what child doesn't love to be the Cuisinart button pusher?

I hope you enjoy this recipe. Many more good ones to come...have a great week.

Bright Green Pea Dip (that can multi-task as a sandwich spread and veggie side for the kids)

I love a recipe that multi-tasks. And, with the fun but action-packed days of summer, I need a couple of recipes up my sleeve that I can pull together with a moments notice-- with ingredients I have on hand. I made this dip yesterday and it was a hit. Today I plan to serve it for lunch on some crusty bread. And I made such a large quantity that early this coming week, my children will probably see it on their dinner plates as a veggie side, accompanied by some whole wheat pita chips to dip. Originally torn out of a Mark Bittman column in the New York Times' food section, I modified it based upon what I had on hand (or didn't as the case was, so no mint). Note to self: the omission of fresh mint probably made it more kid-friendly, so add it or not, depending upon your audience.

Bright Green Pea Dip
(adapted from Mark Bittman)

1 bag of organic frozen peas
1 box of organic veggie broth (you'll probably use about 1 cup)
3-4 cubes Dorot frozen garlic (or 2 fresh cloves)
handful of shredded parmesan cheese
handful of pine nuts (optional)
fresh mint, chopped (optional)
salt and pepper, to taste

Put the frozen peas into a saucepan or fry pan with just enough veggie broth to cover the peas. Heavy simmer for a few minutes, until the peas are bright green. Try one to make sure they're tender. Drain the peas, reserving the cooking liquid.

In a mixing bowl, combine 1 cup of the cooked peas, the shredded Parmesan, and pine nuts and mint if you're including them. (I did add pine nuts, but left the mint out because I didn't have any.)

In a Cuisinart, puree the remainder of the peas and garlic until smooth (see above). You may add some of the cooking liquid if you'd like to make it really smooth. (I simply pureed the peas, and didn't add anything so there was no need for me to save the cooking broth.)

Add the pureed peas to the mixing bowl, and stir to combine. Add salt and pepper, to taste. And voila, a bright green pea dip that is quick, healthy and a little different in a delicious way.

Last night I served the pea dip surrounded by a couple different varieties of pita chips (not photographed in the bowl yet, since it's so humid here). But, the Bright Green Pea Dip can do double duty as a sandwich spread, and since it's made with peas, some cheese and nuts, it's a kid-friendly veggie side as far as I am concerned!

Picky Tip (since I know a few of you have kiddos bummed out by lumps and bumps in their food): This should be a hit since kids love to dip...But, if your child isn't going to like the chunky consistency then try pureeing all of the peas, along with the cheese (and mint and garlic if you're including them) and omitting the pine nuts and non-pureed peas. You can add some of the cooking broth or some olive oil to make it as smooth as you wish. You'll still have a bright green dip that is healthy and quick.

Enjoy!

Cowboy Caviar

Here’s an appetizer idea for everyone gearing up for Labor Day weekend get-togethers. It was originally from our family friend, Gitti, who passed it along to my mom, who passed it along to me. Isn’t that the way most of the best recipes make it into our homes? It’s very simple to make, and a nice alternative to guacamole. Tonight, my mom and I are bringing it to the Wood River Valley Women’s Charitable Foundation’s Margarita Mixer. (I encourage my mom and women friends to read about the organization, as it’s a great concept that does so much good locally…)

Cowboy Caviar

15 oz can black eyed peas, rinsed and drained
15 oz can show peg corn, rinsed and drained
2 avocados, finely chopped
½ cup tomatoes, finely chopped
1 bunch of green onions, white parts finely chopped
1 bunch cilantro, leaves rough chopped

Then for the dressing, in a blender or separate bowl you combine:

¼ cup olive oil
½ cup red wine vinegar
2 cloves of garlic, minced
1 tsp of cumin
dash of salt and pepper

Combine everything and serve with the tortilla chips that are shaped like mini bowls. Ole!

Note: that’s the original recipe above, but we realized we didn’t have red wine vinegar so I mixed half cider vinegar and half white wine vinegar this go round. Equally delicious. Also, for color, I think I’d add ½ a can to 1 full can of black beans. It’s scrumptious as is, but this addition would make it more colorful and would also add fiber and additional texture. So, if you have them on hand, toss them in too.