New find

Posted on August 4, 2016 by melsmosaic

Was at Trader Joe’s the other day (not like that was something new) and they have done their typical thing of moving products around. So now the hummus is pretty much right in front of you as you walk in the door at one of the locations I go to. Had to check it out just in case I needed to pick some up.

I saw a new one…it’s not actually hummus but Green Tahini Dip and Sauce. The ingredients: Tahini (Ground Sesame Seed), Water, Lemon Juice, Parsley, Green Onion, Dill, Mint, Dehydrated Garlic, Cilantro, Sea Salt, Cumin, Citric Acid.

It has some nice tang to it, great with veggies and the normal pita chips, etc. Totally worth testing. And, it’s lactose free and gluten free!

Beetroot and Cashew Dips

Posted on April 22, 2016 by melsmosaic

Was recently on vacation in Australia and New Zealand and wasn’t able to post anything while there, since I was without a computer. So finally getting to things!

So, there is hummus, baba ganoosh and then beetroot. Nearly everywhere you turned in Australia you saw beets. Can’t go wrong, I kind of like them. The interesting twist on them was the beetroot dip. It’s in the same type of container as hummus and you can find it in the same section of the grocery store.

The best one I had was the Beetroot & Fresh Dill Dip. The ingredients: beetroot (80%), sunflower oil, sugar, onion, dill (5%), white vinegar, balsamic vinegar, pomegranate molasses, sweet paprika, salt, veg. gum. And don’t be alarmed at the best before date, their format is day/month/year.

I’m totally going to try to make this. Though I think when I make it I’ll use olive oil, have to test some garlic, don’t think I need the veg gum, and might skip the molasses, too.

The other good dip I came across was Spicy Mango, Lime & Cashew. The ingredients: mango (33%), cashews (17%), dried mango (16%), capsicum, sugar, salt, lime juice (1%), spices, food acid, preservative, natural flavor. Don’t know I am I going to test this one, though you never know.

Hummus, oh my hummus

Posted on March 31, 2016 by melsmosaic

There are so many varieties of hummus out there! They can cause problems…aka addiction.

I didn’t know until a couple weeks ago that Boar’s Head (like the meat people make it). Picked some up…new addiction.

There is also the Humm! by Fountain of Health. They aren’t my favorite but twist my arm if needed.

Sabra of course is way up there. Sooo smooth! And so many flavors! They and Boar’s Head are tied now for the leaders.

Cava is darn good.

Trader Joe’s ranks up there pretty high and they have both ‘normal’ and smooth. The price is good.

Then you get Tribe, Whole Foods, Wegmans and so many more.

I also love making the stuff at home. Do you have a favorite hummus — by brand and/or flavor? Or, is it the homemade stuff?

Then the next most important question — what’s your favorite pita chip?

Gourmet Popcorn

Posted on December 14, 2015 by melsmosaic

Had a party to attend the other night and wanted to take something a little different. After flipping through a recent issue of Food & Wine came across a good sounding recipe — Popcorn with Sesame-Glazed Pistachios. All flavors sounded perfect so to the kitchen I went.

Ingredients

1/3 cup vegetable oil (I made air popped stuff in a microwave container I have, so didn’t need this oil)
1/2 cup popping corn
Kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons sugar
2 tablespoons toasted sesame seeds
2 teaspoons soy sauce
1/2 teaspoons garlic powder
2 cups shelled unsalted pistachios (8 ounces)

Directions

-Preheat the oven to 350° and line a baking sheet with parchment paper. In a large saucepan, combine the vegetable oil and popcorn, cover and cook over moderate heat until the corn starts to pop. Cook, shaking the pan until the popping stops,  3 to 5 minutes. Transfer the popcorn to a large bowl and season lightly with salt.
-Wipe out the saucepan. Add the olive oil, sugar, sesame seeds, soy sauce, garlic powder and 2 teaspoons of salt and cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Add the pistachios and cook, stirring, for 1 minute. Scrape the pistachios onto the prepared baking sheet and bake for about 10 minutes, until bubbling. Scrape the pistachio mixture into the popcorn and toss well. Let cool before serving.

Make Ahead
The mix can be made early in the day and stored in an airtight container at room temperature.

Prep-wise, not as easy as I expected. The pistachios did not get crusted/coated. I got clumps of sesame seeds with soy sauce and a glaze over the pistachios. But, overall, the taste was nonetheless delicious. So, was glad I tried the recipe. Would totally make it again.

Marinated Mushroom, Manchego and Vodka Tomato Skewers

Posted on May 3, 2015 by melsmosaic

Was going tailgating recently and was asked to bring fingerfoods. Went through various recipes and put a few together to come up with something that ended up way too good. I made mini skewers (used toothpicks) of marinated mushrooms, squares of manchego, and vodka-spiked tomatoes. Delicious! Then, with the leftovers that I didn’t skewer, combined everything and it made a delicious salad(tossed it with mixed greens, too).

Marinated Mushrooms

1 lb mushrooms
1/2 cup lemon juice
1/2 cup olive oil
(some) garlic — you can never have too much (I was in another kitchen and had to use dry stuff)
S&P
paprika
2-3 bay leaves

Slice mushroom. Mix all other ingredients together. Mix in mushrooms. Let sit 30 minutes-overnight in fridge.

Vodka Spiked Tomatoes

Ingredients

3 pints firm small red and yellow cherry tomatoes – I use(d) grape ones
1/2 cup vodka
3 tablespoons white-wine vinegar
1 tablespoon superfine granulated sugar
1 teaspoon finely grated fresh lemon zest
3 tablespoons kosher salt
1 1/2 tablespoons coarsely ground black pepper

Preparation

-Cut a small X in skin of blossom end of each tomato. ** I just sliced a bit into each one — I don’t have the patience to make an X into a cherry tomato, make a bigger slice.

-Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. **I did them all at once in a huge pan, much easier.

-Drain and peel, transferring to a large shallow dish. **Did not peel, don’t have the patience because I tried it once and it takes forever. Make a bigger cut in step one. And, no you don’t get as much vodka taste, but it still works.

-Stir together vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat. Marinate, covered and chilled, at least 30 minutes and up to 1 hour.

When the mushroom and tomatoes were ready, I ‘skewered’ them with cubed Manchego onto toothpicks. It made for the perfect size for tailgaiting. Will definitely make them again!