Green Goddess Dip with Veggies and Homemade Pita Chips

I cut this recipe out of a Women's Health magazine ages ago.  This dip was easy to make and really good with veggies and the pitas were awesome right out of the oven.  Healthy too!

Image by Jason Hedlund

Ingredients: 3 6-inch whole wheat pitas
2 tsp olive oil
cumin
chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 cup chopped fresh chives, divided
1/2 cup chopped fresh parsley
7 cups fresh veggies

1.Preheat oven to 350F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt--all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.

2.Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.

3.To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.

Jason, Beth and Barry's Rating: 8/10

Nutrition:

80 calories

3g fat (1g saturated)

0mg cholesterol

60mg sodium

12g carbohydrates

3g fiber

3g sugar

3g protein

French Apple Tart

I found this recipe in my Thanksgiving issue of food network magazine.  It used it for the Franzwa family Thanksgiving.  The recipe below makes 8 servings.

Image by Jason Hedlund

Ingredients:
For the pastry:
2 cups all-purpose flour
1/2 tsp salt
1 Tbsp sugar
12 Tbsp cold unsalted butter, diced
1/2 cup ice water

For the apples:
4 Granny Smith apples
1/2 cup sugar
4 Tbsp cold unsalted butter, small diced
1/2 cup apricot preserves
2 Tbsp Calvados, rum or water (we used 3 parts cider and 1 part Jack Daniels)

Directions:
1.  For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade.  Pulse for a few seconds to combine.  Add the butter and pulse 10-12 times, until the butter is in small bits the size of peas.  With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.  Dump onto a floured board and knead quickly into a ball.  Wrap in plastic and refrigerate for at least 1 hour.
2.  Preheat oven to 400F.  Line a sheet pan with parchment paper (we used our Silpat).
3.  Roll the dough slightly larger than 10x14 inches.  Using a ruler and a small knife, trim the edges.  Place the dough on the prepared baking sheet pan and refrigerate while you prepare the apples.
4.  Peel the apples and cut them in half through the stem.  Remove the stems and cores with a sharp knife and a melon baller.  Slice the apples crosswise in 1/4-inch thick slices.  Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rolls on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful)  Sprinkle with the full 1/2 cup sugar and dot with the butter.
5.  Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.  Rotate pan once during cooking.  If the pastry puffs up in one area, cut a little slit with a knife to let the air out.  Don't worry.  The apple juices will burn in the pan but the tart will be fine!  When the tart is done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture.  Loosen the tart with a metal spatula so it doesn't stick to the paper.  Allow to cool and serve warm or at room temperature.

Jason, Beth and Terri's Rating: 8/10*

* The butter on top burnt in the oven, which didn't wreck the tart, but it smoked up our kitchen.  We didn't like this about the recipe.

Nutrition:
430 calories
22g fat (14g saturated)
60mg cholesterol
190mg sodium
57g carbohydrates
3g fiber
30g sugar
3g protein

Pumpkin-Parmesan Biscuits

I found this recipe in my Thanksgiving issue of the food network magazine.  The recipe below makes 12 servings.

Image by Jason Hedlund

Ingredients:
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/4 tsp grated nutmeg
2 Tbsp finely grated Parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/4 cup canned pure pumpkin
1/4 cup heavy cream

Directions:
1.  Preheat oven to 400F; line a baking sheet with parchment paper.  Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl.  Whisk in 1 Tbsp Parmesan.  Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs.  Mix the pumpkin and cream in a small bowl and pour over the flour mixture.  Mix with your hands or a fork to make a soft dough.
2.  Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch thick rectangle using a floured rolling pin.  Cut out biscuits using a 2-inch-round cutter (we used square) and arrange about 2 inches apart on the prepared baking sheet.  Brush the tops with melted butter and sprinkle with the remaining 1 Tbsp Parmesan   Bake until golden, 15-20 minutes.  Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely the freeze.

Jason's Rating: 7/10
Beth's Rating: 6.5/10

Nutrition:
170 calories
10g fat (6g saturated)
30mg cholesterol
350mg sodium
17g carbohydrates
0g fiber
2g sugar
3g protein

Kettle Corn

I got this recipe from my friend Rami!  At their wedding, Rami and Deanna provided their guests with the ingredients and directions for Rami's famous kettle corn!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1/4 cup oil
1/3 cup sugar
1/2 cup popcorn
salt to taste

Directions:
1.  Heat oil in large pot and stir in sugar until melted.
2.  add popcorn and cover with lid.  Shake/swirl pot frequently (hold lid tight).
3.  When popping is at a minimum place popcorn on wax paper (or cookie sheet) and sprinkle with salt.

Jason and Beth's Rating: 8/10

Nutrition:
245 calories
15g fat (2g saturated)
0mg cholesterol
150mg sodium
29g carbohydrates
3g fiber
16g sugar
2g protein

Coconut Fish Sticks

This was a weeknight dinner from my October issue of food network magazine.  There are so many recipes in this magazine!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 1/4 lbs of pollack or cod fillets, cut into 1-inch-thick strips
1/3 cup milk
1/3 cup jarred mango chutney
1/2 jalapeno pepper, seeded and diced
2 scallions, thinly sliced
2 lemons (1 juiced, 1 cut into wedges)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
2 cups breadcrumbs (preferably panko)
1 cup unsweetened coconut, toast
1 head broccoli, cut into florets
Vegetable oil, for frying

Directions:
1.  Combine the fish and milk in a large bowl; let soak.  Mix the chutney, jalapeno, scallions, lemon juice and 2 Tbsp water in a small bowl.
2.  Combine the flour, 1/2 tsp salt, and pepper to taste in a shallow bowl.  Beat the eggs with 1/34 cup water in another shallow bowl.  Mix the breadcrumbs, coconut, 1/2 tsp salt and 1/4 tsp pepper in a third shallow bowl.  Drain the fish, then coat each piece in seasoned flour, dip in eggs mixture and roll in the breadcrumb mixture.  Set on a rack until ready to cook.
3.  Put the broccoli in a microwave-safe bowl with 3 Tbsp water, cover with plastic wrap and microwave until tender, 5 minutes.
4.  Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat.  Working in batches, fry the fish sticks until golden brown, about 2 minutes per side.  Drain on a paper towel-lined plate.  Serve with broccoli, lemon wedges and chutney sauce. Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
420 calories
14g fat (6g saturated)
150mg cholesterol
360mg sodium
31g carbohydrates
2g fiber
1g sugar
39g protein

Spaghetti with Bacon, Mushrooms and Herbs

This was a weeknight meal from my Sept 2012 issue of food network magazine.  It was super yummy and easy.

Image by Jason Hedlund

Ingredients:
6 slices thick-cut bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
pinch of red pepper flakes
3 Tbsp tomato paste
12 oz mixed mushrooms, sliced
12 oz spaghetti, whole wheat
2 Tbsp unsalted butter
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh tarragon
grated Parmesan cheese, for topping (optional)

Directions:
1.  Bring a large pot of salted water to a boil.  Meanwhile, cook the bacon in a skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes.  Add the onion, garlic, red pepper flakes and cook, stirring occasionally until onion is soft, about 5 minutes.  Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes.  Add the mushrooms and cook until just tender, about 3 minutes.
2.  When the water boils, add the pasta and cook until al dente, about 6 minutes.  Meanwhile, add 1 cup cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat.
3.  Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs.  Cook, tossing, until the pasta absorbs some of the sauce, 1-2 minutes.  Add the reserved cooking water to loosen, if neeeded.  Divide among bowls and top with cheese.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
210 calories
9g fat (5g saturated)
27mg cholesterol
160mg sodium
20g carbohydrates
2g fiber
5g sugar
10g protein

New England Clam Chowder

I've never made clam chowder before and I found this recipe in my new food network magazine.  This recipe was very good and it makes 6 servings.

Image by Jason Hedlund

Ingredients:
30 littleneck clams (about 3 pounds), scrubbed
4 slices thick-cut bacon, chopped
2 Tbsp butter
3 stalks celery, finely chopped
1 medium onion, finely chopped
2 tsp chopped fresh thyme
1/3 cup all-purpose flour
1 large russet potatoe, peeled and cut into 1/2-inch cubes
2 cups half-and-half
Kosher salt and pepper
chopped fresh chives, for topping (optional)

Directions:
1.  Rinse the clams several times under cold running water.  Transfer to a large pot and add 3 cups water.  Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes.  Strain through a fine-mesh sieve into a large bowl.; reserve the broth.  Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
2.  Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels.  Melt the butter in the same pot over medium heat.  Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes.  Add the flour and cook stirring, 1 minute.  Stir in the reserved clam broth, 1 1/2 water and the potato.  Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
3.  Meanwhile, remove the clams from their shells and roughly chop.
4.  Reduce the heat under the soup to medium low.  Whisk in the half-and-half and warm through (do not boil).  Remove from the heat.  Stir in the chopped clams; season with salt and pepper.  Ladle the soup into bowls and top with the reserved bacon and chives.

Jason and Beth's Rating: 8/10

Nutrition:
240 calories
13g fat (8g saturated)
65mg cholesterol
100mg sodium
16g carbohydrates
1g fiber
3g sugar
10g protein

Garlic Chicken and Potatoes

I found this recipe in the week night section of my new food network magazine.  It was easy and very tasty. The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
2 lbs small red-skinned potatoes, quartered
3 Tbsp olive oil
1/2 tsp cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1.5 to 1.75 lbs)
2 Tbsp chopped fresh cilantro or parsley

Directions:
1.  Position a rack in the lower third of the oven and preheat to 450F.  Toss the potatoes in olive oil, the cumin seeds, 1/4 tsp salt, and pepper to taste.  Spread in a large baking dish and roast until the potatoes begin to brown, 20-25 minutes.
2.  Meanwhile, heat 2 Tbsp of olive oil in a small skillet over medium heat.  Add the garlic and cook, stirring frequently, until light golden, about 2 minutes.  Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.
3.  Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle.  Season the chicken with salt and drizzle with the garlic mixture.  Return to the oven and bake until the chicken is cooked through and the potatoes are tender 15-18 minutes.  Remove from the oven; transfer the chicken to a cutting board and slice.  Add the parsley to the baking dish and toss with the potatoes.  Serve the chicken with the potatoes and lemon wedges.  Drizzle with the pan juices.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
360 calories
14g fat (2g saturated)
80mg cholesterol
380mg sodium
30g carbohydrates
3g fiber
8g sugar
32g protein