Artichoke Fritters with Green Goddess Dipping Sauce Recipe
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- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons white wine vinegar with tarragon
- 3 tablespoons extra-virgin olive oil
- 1/2 cup crème fraîche or sour cream
- 1 cup plus 2 tablespoons all purpose flour
- 3/4 cup lager beer, room temperature
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 1 1/2 teaspoons finely grated lemon peel
- Canola oil (for deep-frying)
- 2 tablespoons chopped fresh Italian parsley
- Lemon wedges (for garnish)
Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.
Dip Duo (Red Curry Almond Butter Dip and Greener Goddess Dip)
Doing the goop five-day detox requires that you cook a lot, so we wanted to include plenty of recipes that can be used in multiple ways, with multiple meals. In addition to being delicious with crudités and seed crackers, this year’s dips also double as dressings and sauces to be used throughout the week.
for the Red Curry Almond Butter Dip:
1 teaspoon red curry paste
1 clove garlic, finely grated
2 tablespoons sunflower-seed oil
for the Greener Goddess Dip:
¾ cup fabanaise or soy-free vegenaise
1 tablespoon fresh tarragon leaves
4 scallions, roughly chopped
½ bunch cilantro, roughly chopped
2 tablespoons extra virgin olive oil
salt and black pepper to taste
1. To make the Red Curry Almond Butter Dip, whisk together all the ingredients except the water and salt. Then slowly stream in the water, whisking well to combine, until you reach your desired consistency (the amount of water you need will depend on how thick your almond butter is). Taste for seasoning and add a pinch of salt if desired.
2. To make the Greener Goddess Dip, combine all ingredients in a powerful blender or food processor. Season with salt and black pepper to taste.
What Is Green Goddess?
Green goddess is usually a salad dressing that is made with mayo, garlic, anchovies, parsley, and green onions. The parsley lends this dressing its green color, and a splash of lemon juice thins out the mixture and adds a fresh taste to it all. This dip is based on that lovely green dressing, but I changed things up a bit to suit my taste and to make this more of a dip than a dressing.,
Chinese Chicken Noodle Soup Dinner
Chinese Chicken Stock
3-4 lb chicken
10 cups water (cold)
3 slices fresh ginger
2 scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)
Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.
Chinese Chicken Noodle Soup
8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional
Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.
Cook noodles according to the package.
Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.
Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.
Serve with hot sauce, optional.
Ginger Pork in Lettuce Leaves
3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves
In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.
In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.
Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,
These were very yummy by themselves or with the cheese - I loved that they could be made in advance, and sliced and cooked when needed.
3/4 cup butter, room temperature
8 ounces finely grated gruyere cheese
4 ounces finely grated sharp cheddar cheese
1 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1 cup chopped, toasted walnuts
Using electric mixer, beat butter until smooth. Beat in cheeses and salt. Add flour and walnuts, beat just until dough comes together, adding water by teaspoonfuls if dry. Divide in half. Roll each half into a 15 inch log. Wrap in plastic and chill until firm, at least 4 hours.
Can be made 2 days ahead. Keep chilled.
Preheat oven to 375F.
Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4 inch thick slices. Arrange on prepared sheets, spacing 1/2 inch apart.
Bake crisps until deep golden brown, about 20 minutes (I cooked them for 8 minutes, then turned them over before baking them for another 8 minutes).
Transfer to racks and cool completely.
Recipe adapted from Bon Appetit, November 2009
1 12-16 ounce jar of roasted red peppers, drained and patted dry
1 (8-ounce) package of cream cheese, softened
1/2 cup sour cream
2 cloves of garlic, coarsely chopped
3 green onions, trimmed and coarsely chopped
juice and rind of a lemon
salt and freshly ground black pepper to taste
In a food processor, combine peppers, cream cheese, sour cream, green onions, garlic, lemon juice and rind and process until smooth. Season to taste with salt and pepper. Transfer dip to a serving bowl.
Recipe adapted from The Arkansas Democrat Gazette, March 2009
4 tablespoons butter, melted
8 sheets frozen phyllo dough, thawed
12 ounces marinated artichoke hearts
3 (8-ounce) packages cream cheese, softened
5 ounces feta cheese, crumbled
1 teaspoon dried oregano
1/4 teaspoon garlic powder
3 large eggs
1/4 cup chopped green onions
3 roma tomatoes, diced, for garnish
greek olives, pitted and cut in half, for garnish
fresh basil leaves, sliced, for garnish
Heat oven to 400F.
Brush bottom and sides of a 9-inch springform pan with butter.
Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan. Brush with butter. Repeat with remaining phyllo and butter (or in the place of butter, you can use cooking spray - a great tip I picked up at a cooking class). Make 2 slits in the center of phyllo for steam to escape.
Bake 9 to 10 minutes, or until lightly browned. Cool on a wire rack.
Decrease oven temperature to 325F.
Drain and chop artichokes, set aside. Beat cream cheese, feta, oregano and garlic powder in a large bowl. Add eggs, beating just until blended, Do not over beat.
Add artichoke hearts and green onions. Combine well.
Pour mixture into crust and cover loosely with foil. Bake 40 to 45 minutes, until center is soft and sides stay firm when gently shaken.
Cool. Cover and chill 2 hours or up to 24 hours.
When ready to serve, remove from pan, garnish with tomatoes, olives and basil leaves.
Serve slightly chilled or at room temperature, with pita chips.
Recipe adapted from The Arkansas Democrat Gazette, December 2002
STRAWBERRY LEMON SHORTBREAD BARS
These bars were absolutely delicious but I had a lot of trouble trying to make a clean cut. Therefore they didn't turn out as pretty as I would have liked.
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup plus 2 tablespoons cold butter
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
Preheat the oven to 350F.
Stir together flour, powdered sugar and 1/2 teaspoon lemon zest in a medium bowl, cut in butter until crumbly. Press dough onto bottom of a lightly greased 13-by-9 inch pan.
Bake for 20 to 22 minutes or until lightly browned.
Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition.
Stir in fresh lemon juice and remaining 1/4 teaspoon lemon zest, beating well.
Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4-8 hours. Cut into bars, garnish with whipped cream and strawberries, or chocolate circles if desired.
What is a crudite?
Crudités are traditional French appetizers. Basically it’s raw vegetables served with a dipping sauce. This dip recipe came about many years ago when I was on a Caesar Salad kick.
I love the salad with grilled chicken on it but I didn’t particularly care for the dressing. Mainly because Caesar Salad Dressing contains anchovies and I could always taste the fish when I was eating my salad.
So I tried to recreate something similar to use on my own salads at home.
70+ Dye-Free, Naturally Green Recipes for Saint Patrick’s Day
Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!
Newly updated with loads of new recipes (now more than 100!) for St. Paddy’s 2017 and beyond.
I’ve been seeing a ton about artificial food dyes lately and it’s really got me thinking about what they mean for my family and me. As my guy and I gravitate more and more toward eating whole foods, our perspective about processed foods has really changed. In fact, it’s hard for me to call most processed foods out there “food.”
Don’t get me wrong – though it’s happening less and less, we do still indulge in food made with dyes. Heck, my last recipe, boozy shamrock shakes, is made with artificially-colored creme de menthe liqueur. Not much natural going on there.
But honestly? There really is no reason to break out the green food coloring this Saint Patrick’s Day. Mother nature – and these bloggers and magazines – have you well-covered with these bright, beautiful, and naturally green recipes.
You'll only need a few simple ingredients to make this tasty dip. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Greek yogurt: It's best to use whole-milk yogurt in this recipe. Reduced-fat or low-fat are not as creamy and also not as tasty.
Salt and pepper: Freshly ground black pepper is the most flavorful, and in a no-cook recipe like this one, the difference is noticeable.
Spices: Ground cumin and chili powder. Make sure they are fresh! A stale spice can easily ruin a dish.
Fresh herbs: Either parsley or cilantro. Personally, I like the bold flavor of cilantro. For the best texture, make sure they are finely chopped.
Broccoli parmesan fritters
Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.
Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. Oh no. It is, in fact, the opposite. Let’s say you called me on the phone day — you know, presuming we lived on a planet where people still spoke on the phone — and said “My toddler! He eats nothing but macaroni and cheese and graham crackers! How do I get him to eat vegetables?” I would respond, without blinking twice: “Fritters.” Except my enthusiasm for fritters is so great that it would come out “FRITTERS!” in the background, I’d be doing jazz hands, and in my head, there would be Rockettes singing and high-kicking to this tune that I promise to never sing for you in person that goes, “Fritterrrrrrrrs! Fritters are the answer!” Let’s definitely never speak about this part again.
I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. They’re one of these magical foods. They come together quickly. You can make them with whatever you have on hand, even leftover vegetables. They freeze well. They reheat well. You can put an egg on top of them and call them a balanced meal. They are one of the universe’s most perfect foods and I have found that toddler-types love them.
So, you know where this is going. One day, at a loss for what to make my very own toddler for lunch, I had the audacity to take some of his leftover steamed broccoli florets, mash them into a Parmesan batter, fry them until crisp and heavenly and I was about as puffed and proud of my cooking efforts as a mama could be, and you know, he wouldn’t touch them. Not a bit. Not even a sniff. And it was all because I’d forgotten the two rules of feeding toddlers. 1. The greater your enthusiasm is about a dish the less likely it is that a toddler will eat it. It is known. 2. If your child likes something aggressively healthy — like, say, broccoli — raw or barely cooked and totally unseasoned and horrifically bland to you, you don’t have to mess with it. You can just leave it alone.
And with that, I had them for lunch instead. And they were fantastic.
Broccoli Parmesan Fritters
There’s a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right — that is, to a crisp, in a preheated, heavy, oil-slicked skillet — they get a fantastic crisp edge to them, like they were coated in frico. I imagine that if you were to roll the pancake in additional parmesan, it would get extra frico, though I haven’t tried it yet. Also, I’d like someone to start a band called Extra Frico.
To serve: I like these with a dollop of the garlicky lemon yogurt I share here, roughly 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it. But I don’t need to tell you that.
Yield: 9 (because my recipes never want to grace us with neat, well-rounded numbers) 2 to 2 1/2-inch fritters
8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying
Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.
In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.
Easy Football Food Ideas for Game Day
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Hot dayum! I am not ready for football. But that dip can live on my coffee table ANYDAY! Hungry now!
Perfect for game day!! I'd make this my dinner!!
Sounds absolutely delicious! I'll eat it anytime and not just game day!
Great recipe! I love the extra spice from a regular taco dip- look great!
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