Jalapeño and Lime Hummus

Traditional hummus, this is not. It isn't your typical hummus seasoned with tahini, the sesame paste usually found in most hummus recipes. Instead, this is a Southwestern inspired take on hummus - a base of chickpeas with jalapeños, garlic, lime juice, peanut butter, cilantro and some extra seasonings acting as the supporting players. Feel free to make this as spicy as you want - add extra jalapeños or crushed red pepper flakes to boost the heat. If serving to a 'tame' crowd, follow the base recipe. This is excellent with crudités or crackers - it's also a naturally healthy and gluten-free recipe!

Jalapeño and Lime Hummus

1 (16 oz.) can reduced sodium or no salt added chickpeas, chilled then rinsed and drained

1 - 2 tbsp. Smuckers Natural creamy peanut butter

3 cloves fresh garlic

2 heaping tbsp. pickled jalapeños, or more to taste

1 - 2 tbsp. extra virgin olive oil

2 tbsp. fresh cilantro leaves, or more to taste

Juice of 1 large lime

Pinch of cumin, to taste

Pinch of crushed red pepper flakes, to taste

Pinch of sea or kosher salt, to taste

Combine all of the ingredients in a food processor until smooth. Taste for seasonings, then spoon into a bowl and serve immediately or chill until ready to serve.

Makes about 3 cups

Dairy Free Chocolate Pudding

Recently, I was chagrined to discover that I need to go on a dairy-free diet. This is somewhat disastrous, as this means I can no longer have any kinds of desserts with dairy products in them. However, with the help of the Interwebs, I've discovered there are plenty of tasty desserts I can make that do not feature dairy products. 

This is a very simple recipe for a from-scratch chocolate pudding that can be made using items you most likely have on hand (except maybe the milk). A variety of milks can be used in this recipe, including soy, almond and rice milks. It doesn't yield very much, but the recipe can easily be doubled. Give it a try and see how it compares to a traditional box mix pudding, or what you find in the prepackaged cups at the grocery store.

Dairy Free Chocolate Pudding

3 tbsp. cornstarch

2 tbsp. water
1½ cups soy milk (or almond/rice milks)
¼ tsp. pure vanilla extract
¼ cup sugar
¼ cup unsweetened cocoa powder, sifted

Dissolve the cornstarch in the water, making sure the mixture is absolutely free of lumps and is completely smooth. The cornstarch mixture must be free of clumps before adding to the rest of the ingredients.

In a large saucepan over medium heat, stir together the soy milk, vanilla, sugar, the sifted cocoa powder and the cornstarch mixture. Cook, stirring constantly, until the mixture boils. Continue to cook until the mixture thickens. Remove from the heat. The pudding will continue to thicken as it cools. Allow to cool 5 minutes, then press a sheet of plastic wrap down on top of the pudding to prevent a skin from forming. Chill in the refrigerator until completely cool.

Serves 2

Dairy Free Chocolate Cake (Vegan) II

This is a fast, easy and most importantly, tasty, chocolate cake recipe that is free of dairy products. What's interesting about this recipe is that you do not have to make it using all purpose flour. You can make it gluten-free by using rice flour. You can also add chocolate chips or nuts, if desired. This cake can be topped with a vegan frosting, but if you're being sneaky and serving this cake to a non-vegan group, you can top with a regular dairy-based frosting (they'll think they're getting a super decadent chocolate cake!). Consider topping with additional chopped nuts if you frost the cake. You can also leave it plain and just sprinkle with confectioner's sugar. This cake tastes better if you make it the day before.

Dairy Free Chocolate Cake (Vegan) II

1½ cups all purpose flour

1 cup white sugar

¼ cup cocoa powder

1 tsp. baking soda

½ tsp. kosher salt

1/3 cup canola oil

1 tsp. pure vanilla extract

1 tsp. distilled white vinegar

1 cup water

Preheat the oven to 350 degrees. Lightly grease a 9 x 5" loaf pan, or a 9" round cake pan. 

Sift together the dry ingredients in a large bowl. In a small bowl, whisk together the canola oil, vanilla extract and water. Stir the wet ingredients into the dry ingredients and mix just until the flour disappears. Add the vinegar, stir a few times to blend, then quickly pour the mixture into the pan.

Bake for 45 minutes if using a loaf pan, and between 30 - 35 minutes if using a round pan.

If using the loaf pan, place the pan on a cooling rack to sit for about 10 minutes before turning out on the rack to cool completely. If desired, frost the cake, or dust with confectioners' sugar.

Yields 10 - 12 slices (loaf pan), or 8 wedges (round pan)

Asian Spinach Salad with Salmon and Edamame

As summer draws to a close, people are enjoying the last of the season's bounty by utilizing all of the fruits and vegetables they can. This salad pays homage to the joy that summer brings with its lightness and the greenness of the ingredients. The dressing is the star of the show, combining classic Asian-styled ingredients like soy sauce, rice wine vinegar and the zing of freshly grated ginger. This is a pretty healthy dish too - you can substitute gluten-free tamari for the soy sauce if you are watching your gluten intake, like I am. Serve as a main dish with bread or cooked pasta as a side, or serve as a side dish to things like grilled chicken or pork dishes.

Asian Spinach Salad with Salmon and Edamame

Dressing:

3 tbsp. reduced sodium soy sauce (or reduced sodium gluten-free tamari)

3 tbsp. rice or white wine vinegar

1½ tbsp. honey

1/3 cup canola oil (or other neutral oil)

½" piece fresh ginger, finely chopped or grated

1/8 tsp. sea or kosher salt

Freshly ground black pepper, plus more for serving

Salad:

1 heaping tbsp. sesame seeds

8 cups baby spinach leaves

2 cups shelled edamame, cooked

3 scallions, thinly sliced

12 oz. canned or pouch salmon, drained

¼ cup fresh cilantro or flat leaf parsley, picked apart

Combine all the vinaigrette ingredients in a small bowl and whisk well. Toast the sesame seeds in a small, dry skillet over medium low heat about 5 minutes, stirring often.

In a large mixing bowl, toss all the salad ingredients. Dress lightly with the vinaigrette and sprinkle with the sesame seeds. Serve immediately with freshly ground black pepper.

Serves 6 - 8 as a side, serves 4 as a main

NOTE:  You can easily substitute cooked shrimp or shredded rotisserie chicken to this salad if you don't care for salmon. Personal opinion is that if you are going to use salmon, cook your own fillet instead of using canned or pouched. 

Peanut Butter and Jelly Bars

Imagine an eternal childhood favorite, the peanut butter and jelly sandwich. Now imagine it deconstructed...or perhaps, revamped, into a rich dessert. Think about a peanut butter shortbread base, smeared with a sweet jam, and topped with more shortbread and to top it all off are chopped salted peanuts. Now stop thinking about how much you're drooling and make these. They will vanish in a blink of an eye.

Peanut Butter and Jelly Bars (Adapted from Ina Garten)

1 cup unsalted butter, at room temperature

1½ cups sugar

1 tsp. pure vanilla extract

2 eggs, at room temperature

2 cups Smuckers Natural creamy peanut butter (16 oz. jar)

3 cups flour

1 tsp. baking powder

1½ tsp. kosher salt

1½ cups raspberry jam

2/3 cup coarsely chopped salted peanuts

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it becomes light yellow in color. Add the eggs one at a time, blending well after each addition. Add the vanilla and peanut butter, mixing until blended thoroughly. Don't forget to scrape the bottom of the bowl to make sure all the ingredients are properly mixed. Add the dry ingredients and mix just until the flour disappears.

Grease and flour a 13 x 9" pan. Spread approximately 2/3 of the dough over the bottom, patting the dough to the sides of the pan. It can be a bit difficult to pat everything evenly, so be patient. Spread the jam over the dough. Drop small globs of the remaining dough over the top. Sprinkle with the chopped peanuts and bake for 45 minutes at 350 degrees, or until golden brown. Keep an eye on them - in my oven, they were done in about 35 minutes.

Cool completely and cut into squares. Your yield will vary, based on how large you choose to cut the squares.

Vegan Graham Cracker Crust

Graham cracker crumb crusts are usually the norm when it comes to things like cheesecakes, some types of pies and bar cookies. However, these crusts are always laden with, unfortunately, a lot of butter. When I say 'a lot of butter,' I mean it. Some recipes contain up to a cup of butter, which is completely ridiculous. This recipe is a much healthier alternative with the only fat coming from a mere 3 tbsp. of heart-healthy canola oil. Instead of using sugar to sweeten it, it uses pure grade A maple syrup. This recipe makes enough crumbs for a 9" pie pan. If you are looking to make a cheesecake that needs a 13 x 9" pan, you may have to make a recipe and a half's worth to get enough crumbs.

Vegan Graham Cracker Crust

1½ cups reduced fat graham cracker crumbs (about 10 - 11 sheets)

3 tbsp. canola oil (or other neutrally flavored oil)

3 tbsp. pure maple syrup (grade A recommended, and NO fake stuff)

Use a food processor to pulverize the graham crackers into crumbs. Put the crumbs into a medium bowl and add the canola oil and maple syrup. Mix well until the crumbs are all moistened and are clumping together.

You should have enough crumbs to pat into a deep 9" pie pan. Make sure to press the crumbs in evenly along the bottom and sides of the pan; if the crust is too thick, it will be a little difficult to cut through it.

Blind bake the crust according to your recipe's instructions (usually about 10 minutes at 350 degrees). Let it cool completely and then fill according to the recipe or if using as part of a no-bake recipe, pour in the filling, then refrigerate until ready to serve.

Makes 1 crust

White Bean Burgers

When veggie burgers first hit the market, the most common complaints were that the flavor was off or that the texture was strange, or both. Advancements in food technology and improvements in recipes today yield far more edible products suitable for both the vegetarian and non-vegetarian crowds. This simple recipe uses affordable ingredients and best of all, the end result is tasty and healthy. The base of beans provides beneficial dietary fiber and a good amount of non-animal protein, which is always a plus for the vegans/vegetarians. However, if making these burgers for vegans, you will have to find a suitable substitute for the egg. Serve these burgers with condiments, rolls and sides of your choice.

White Bean Burgers

2 - 3 tbsp. olive oil

1 small onion, finely chopped

4 large garlic cloves, minced

1 roasted red pepper, diced (optional)

1 tsp. dried thyme (or 1 tbsp. fresh thyme)

2 (15 oz.) cans white beans, drained and rinsed

1 cup baby spinach, finely chopped

2 tbsp. fresh lemon juice

½ cup seasoned bread crumbs

1 egg, beaten

Kosher salt

Freshly ground black pepper

Olive oil or vegetable oil, for pan frying

Heat the olive oil in a large skillet over medium low heat and sauté the onion until translucent. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the red pepper (if using) and thyme. Season well with salt and pepper and sauté an additional 4 - 5 minutes. Remove from the heat.

In a large mixing bowl, mash the beans with a potato masher or fork, leaving them a little chunky. Add the spinach, lemon juice, bread crumbs, egg and sautéed vegetable mixture. Season well with salt and pepper. Use a fork to mix well. Refrigerate for 30 minutes to 1 hour.

In a large skillet, heat enough oil over medium heat to generously cover the bottom of the pan. Shape the bean mixture into 6 patties. Fry 3 patties at a time to prevent overcrowding; cook about 5 minutes on each side or until browned.

Serve immediately on buns with the condiments of your choice.

Serves 6

Sour Cucumber and Fresh Dill Salad

Sour cucumber salad is a beloved traditional Hungarian dish. It usually features thin slices of cucumber floating in a spicy vinegar blend but this recipe takes the original concept and combines it with the bold and unforgettable taste of fresh dill. Cucumber and onion pair with the dill in a seasoned cider vinegar dressing to make a sour, but refreshing, salad. Serve this as a side if you are serving Hungarian or other central European cuisine. You can also serve it as an accompaniment to any other dinner, too. It makes an excellent healthy snack, especially on a scorching day.

Sour Cucumber and Dill Salad

1 large hothouse cucumber, thinly sliced

3 small onions, thinly sliced

5 - 6 tbsp. cider vinegar

2 - 3 tbsp. chopped fresh dill

Kosher salt

Freshly ground black pepper

In a large mixing bowl, combine the cucumber and onion slices. Season with salt and pepper and toss until thoroughly combined. Leave the mixture to stand in a cool place for 5 - 10 minutes.

Add the cider vinegar, 2 - 3 tbsp. water and the dill to the cucumber and onion mixture. Toss all the ingredients together until well-combined, then chill in the refrigerator for a few hours, or until ready to serve.

Serves 4

Chocolate Butter Frosting

Simplicity at its best and extraordinarily tasty, too, this chocolate butter frosting will complement all kinds of cakes...and the extras taste amazing smeared on graham crackers! This amount of frosting will cover a 13 x 9" cake and provide leftovers.

Chocolate Butter Frosting (Adapted from The Settlement Cookbook)

4 tbsp. softened butter

3 cups sifted confectioners' sugar

1 tsp. vanilla extract

1 oz. melted unsweetened chocolate (or ½ cup cocoa powder)

4 tbsp. milk

Cream the butter, sugar and melted chocolate together until well-mixed. If using cocoa powder, sift with the confectioners' sugar to remove any lumps and then cream the butter.

Add the vanilla extract and the milk (you may need more milk to make a spreadable consistency, especially if you are using cocoa powder) and mix until the frosting is as thick or as thin as you want it to be. 

Yields enough to frost a 13 x 9" cake with generous leftovers

NOTE: Please see the 'Spanish Walnut Cake' entry for photos of this particular frosting. That entry features the frosting made with Hershey's Special Dark cocoa powder, which yields a very rich frosting.

Spanish Walnut Cake

There's just something about heirloom recipes. They invoke positive feelings of times past, being together with family or special relatives. This cake recipe is very old and time has not changed how good it is. Moist and spicy with a delicate crumb and encapsulated in a chocolate butter frosting, the Spanish Walnut Cake excels as a fun coffee or tea time cake...something you can serve at casual family get-togethers. It also has been used as the occasional birthday cake. The neat thing about this cake is that it is versatile - you can frost it with a white butter frosting (but from personal experience, chocolate is much better), and you can also make it in a variety of pan sizes (layer pans, 13 x 9" and springform pans). Make it up for the next time you have guests - they'll be coming back for seconds!

Spanish Walnut Cake

2 cups sugar

1 cup unsalted butter

4 eggs, separated

2 cups flour

1 cup skim milk

2 tsp. ground cinnamon

2 tsp. baking powder

½ cup chopped walnuts

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the egg yolks one at a time, beating well after each addition.

In a medium bowl, combine the flour, cinnamon and baking powder. Add the dry ingredients to the butter mixture, alternating with the milk and ending with the dry ingredients. Mix only until the flour disappears. Add the walnuts and mix briefly to combine.

In a small bowl, beat the egg whites until they form stiff peaks. Fold the whites in gently - you don't want to deflate them!

Pour into a 13 x 9" pan, layer pans or a springform pan. Bake at 350 degrees for 30 minutes if using layer pans, 45 minutes if using a 13 x 9" and 60 minutes if using a springform (or bake until a cake tester comes out cleanly).

Turn the cake out onto a platter or fancy cake stand if you made a layer or springform cake. Let the cake cool completely before frosting with a chocolate butter frosting. Top the cake with additional chopped walnuts.

Servings will vary - depends on what size pan was used

Pork Medallions with Cherry Sauce

Pork tenderloin is something that can be reserved for a fancy dinner party, a casual family dinner or a romantic meal for two. Its versatility and receptiveness to marinades and fresh herbs allow it to be prepared in a multitude of ways and can be easily grilled, broiled or pan-fried. Cast aside the days of pork chops and apple sauce and try this recipe, which pairs seasoned pork tenderloin with an unlikely comrade of tart cherries. Serve with mashed potatoes or any vegetable side of your choice. If pairing with wine, serve with a full-bodied, but not fruity, white wine.

Pork Medallions with Cherry Sauce

1¼ lb. pork tenderloin, sliced into ½" thick medallions

½ tsp. kosher salt, divided

¼ tsp. freshly ground black pepper

3 tsp. olive oil, divided

 2 tbsp. chopped shallots

¾ cup fat free, reduced sodium chicken broth

2 tbsp. balsamic vinegar

 ¼ cup dried tart cherries

Season the pork medallions with ¼ tsp. salt and pepper. Heat 2 tsp. oil in a large nonstick skillet over medium high heat and cook the meat until there is just a slight blush in the center, about 3 minutes per side. Transfer the meat to a plate and tent with foil.

Add the remaining teaspoon of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the broth, balsamic vinegar, the remaining ¼ tsp. salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper to taste. Pour the sauce over the pork medallions and serve immediately.

Serves 4; 4 medallions and 2 tbsp. sauce

NOTE:  If you can't justify the cost of pork tenderloin, which can be a pricey cut of meat, or if you cannot find pork tenderloin at your grocery store, prepare four boneless pork chops (salt and pepper them, then cook in the oven - usually 400 degrees for about 20 - 25 minutes, or until done) and then prepare the cherry sauce separately; double or triple the recipe.