Crowd Pleaser (Cilantro-Lime Pepita Dressing/Dip)

We got together with friends last night for a fantastic dinner of InstantPot  pork tacos (cooked with plums and peppers - it was amazing!), great wine and conversation that ranged the gamut from belly laughs to solving the problems of the universe. So much fun.

Ready for dipping...

When I was asked to bring an app, my mind immediately went to a crisp and cool (it's freaking hot here) veggie platter. First I thought bleu cheese dip. Then I thought yogurt ranch. And then - boom!- I thought about my very favorite dressing recipe that I created way back when we lived in Brea, California. Cilantro-Lime-Pepita dressing that is reminiscent of the fantastic Mexican Caesar Salad served at the El Torito restaurant on the hill above the town, by Brea Olinda High School. 

While I often just throw this together, I wanted this batch to be just right. So, I searched the blog and couldn't find it. Thankfully I had a copy on my laptop from when I tested it for Southerly Magazine. 

So here it is, two ways - photographed as a dip and as a dressing with grilled shrimp and garnished with Cojita Cheese. (I used to put 1/8 of a cup of the cheese into the dressing, but lately I've been leaving it out and really like the light and press taste that results. Your call to leave it in or leave it out!

.... and as a salad with grilled shrimp and Cojita cheese

Here's how you can make it: 

Dressing/Dip Ingredients

(makes a little more than 1 cup, plenty for dipping with leftovers)

• 1 large garlic clove, peeled
• 1 7oz  Greek Yogurt (full-fat, 2%, 1% or 0% - it doesn't matter as long as it's Greek Yogurt - I use Fage brand)
• 1 T mayonnaise
• 1/8 cup cider vinegar
• Juice and zest of one lime
• 1/2 tsp kosher salt
• ½ tsp ground black pepper
• 1 bunch cilantro, washed, dried and stems removed (just twist ‘em off; no need to get crazy about removing every little stem)
• 1/8 cup pepitas (Mexican pumpkin seeds, found in the nut section)
• 1/8 cup queso fresco (Mexican cheese that you can crumble, available at most grocery stores), plus the same amount for garnish.

Dressing Directions:

In the food processor with steel blade:

• Blitz all of the ingredients except the cilantro until smooth
• Then add the cilantro and pulse until cilantro is finely chopped and incorporated into the mixture
• Check the seasoning and add more salt to taste if needed.

April Showers (Rainy Day Cauliflower Soup)

If April Showers bring May Flowers, we are in for a bumper crop.

But I’m really not complaining.  This morning perfect for a long walk.  Then the rain started, which gave me a great excuse to do the annual Winter to Spring Clothes Switcheroo, get some laundry done, and make a batch of cauliflower soup.

Silky smooth. And dairy-free.
Love it when a plan comes together.

I’ve been thinking about this recipe for a few weeks, after a friend and I had a silky smooth cup of cauliflower soup at a local restaurant.  Finally I put my ideas to the test, and by golly it worked.  

The secret ingredients?  A russet potato and a dash (or two) of nutmeg.  Oh, and a trusty hand held emersion blender is mandatory.  But get this -- there is no heavy cream, half and half, or even milk.  I really didn't think it was possible, but gave it a shot.

Here’s what I did:

Cauliflower Soup

Serves 6-8

Ingredients

• 1 TBS olive oil
• 2 TBS butter
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 leek, white and light only, sliced in half, rinsed well, and then cut into ½ inch slices
• 1 large clove garlic, peeled and smashed
• 1 head cauliflower, cut into flowerets and stem removed
• 1 large russet potato, peeled and cut into large chunks
• 2 tsp dried thyme
• 1/4 tsp nutmeg (you may want to use a tad bit more at the end; but go easy with it.)
• Kosher Salt and fresh ground black pepper
• 1 box low sodium chicken stock
• Chopped chives for garnish

Method

• Heat the olive oil and melt the butter in a medium sized Dutch Oven.  Then add the onion, celery, leeks and garlic, sauté until softened
• Next add the cauliflower and potato to the pot, stir and season with a couple pinches of salt and a few grinds of black pepper, plus a shake or two of nutmeg, stir to combine
• Now add the box of stock, partially cover and bring to a boil
• Then lower the heat and simmer for about 30 minutes, or until the potato and cauliflower are soft. 
• Remove from the heat, and allow to cool for about 20 minutes. 
• Then pulse with an emersion blender until you reach a silky smooth consistency.  I worked across the pot in rows, lifting the unit up and down between pulses.  Then finished it off with a back and forth motion.  Take your time.  The results are worth it.
• Taste and asjust the seasoning.  A bit more salt, pepper and / or nutmeg as needed.
• To serve, garnish with chopped chives.

Enjoy.

Post Winter Walk Lunch (Zucchini/Chicken Hash - 6 pts)

At 34 degrees with a stiff wind blowing it was just too cold for a tennis lesson today.  So after canceling my court time, I took off for a walk/run around the neighborhood.  Holy moly it was cold.  

And that chilly jaunt certainly did work up an appetite.  But what to make?  Definitely something warm.  And something that wouldn't blow the whole walk/run thing.  So off to the fridge....

If you are near a Trader Joe's 

RUN, don't walk, and buy their

Everyday Seasoning.  

As my eyes surveyed the situation I spotted some rotisserie chicken, a bit of an onion,  a red bell pepper, 1/4 of a zucchini.... and in the deli drawer amongst all the lovely cheese... some figure friendly thin sliced cheddar.  Done.

Most people don't think realize that if you grate zucchini and saute it over a medium high heat the sugars caramelize and almost mimic hash browns.  OK, I said ALMOST, it is not exactly the same.  But it's yummy.  Employing that method I came up with a hash like concoction that fit the bill.  And weighed in at only 6 Weight Watcher points.  Even better.

I hope you experiment with this method.  I've done something similar, substituting sliced cherry tomatoes for the chicken and putting a poached or fried egg on top - oh yeah!



Ingredients

• 1 tsp olive oil
• 3 oz rotisserie chicken breast, cut into cubes
• 1/2 cup shredded zucchini 
• 2 Tbs chopped onion
• 2 Tbs chopped red bell pepper
• Pinch of Kosher salt
• About 4 grinds of Trader Joe's Everyday Seasoning (a MUST have for every pantry!) or cracked black pepper
• 1 slice of Sargento thin sliced cheddar cheese
• Your favorite hot sauce, optional

Method

1. Heat the olive oil in a non stick skillet
2. Saute the onion, then add the zucchini, bell pepper, salt and seasoning/pepper. 
3. Keep turning it until it is soft, then press down and let it brown a bit, lowering the heat if it starts to burn or look scary.  
4. Do this until you reach the consistency you want (I like it slightly caramelized) then add the chicken.  Stir to combine and continue to cook until the chicken is heated through, a minute or two.  
5. Top with the cheese, turn off the heat and cover with a lid to melt the cheese.

Serve with your favorite hot sauce if desired.  Today I opted for Sriracha

Enjoy!