Summer is here! My take on Squash Chips

I can't believe we are already through Memorial Day, and that means summer is in full swing.  We are really enjoying the fun activities of summer and the children are loving spending time at the swimming pool.  Mommy on the other hand, still has some winter pounds I would like to shed.  I am trying to eat healthy and make sure that I eat only whole foods that are low in fat and calories.

Since it is summer, squash is in season. It is very versatile and easy to prepare. I tried to make squash chips, and thought they would be a fabulous snack poolside.  Well, I confess to you my friends, the first batch was an epic fail!  Yes, I admit, I have flops too.  Needless to say, I sliced the squash too thin on my mandolin and they stuck to the pan, and even pulled the nonstick finish off one.  Let's just say the pan and the squash chips are in the garbage!

My second attempt was much more successful, and are very tasty.  I won't lie, they are not potato chips, but they are a delicious alternative.

So, here is my take on squash chips. Remember, squash has lots of water, and they shrink up.  I can only get two big pans in my oven, but that's OK, because it is enough for me and me only!

I sliced my squash on a mandolin, so be careful, it will slice fingers too.  These were too thin, but the next thicker plate was perfect!

Place the squash on a single layer on a parchment or Silpat lined baking sheet. sprinkle with Kosher salt and pepper.  Or better yet, be creative and try different spices.  I think basil and rosemary might be the next batch.  Bake at 325 degrees until crispy and lightly golden.  Mine took about three and a half hours.

The finished chips... don't laugh, these are zucchini, but I forgot to photograph all the steps.  They work just as well.

I hope you enjoy these as much as I did.  Just remember, they shrink up and don't make as many as you think they will.

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

Sweet and Spicy Pecans

I have a love affair with pecans.  There, it is out in the open and everyone can now be in the know.  It started when I was a small child, and still continues today.  I can remember picking through shelled pecans with my Mom, and eating as many as I put in the keep bowl.  I was so excited this year when the pecans started dropping in my backyard.  You see, we haven't had enough pecans to pick up for the last few years.  This year, the ground is covered.

I was a little sneaky enlisting help picking up these precious pecans.  I got Pickles in on the action.  At first it was just fun, and then she decided she too likes them, and the next thing you know, we have successfully picked up 39 pounds of pecans.  I took them to the local feed store, and they cracked these precious gems for us, and lets just say it was worth every penny.

I am surprised at how expensive pecans are in the store.  I purchased some when we were in Oklahoma for Thanksgiving, and they are much more than almonds or walnuts.  Regardless, I always choose pecans.  I love pecans to eat raw, toasted, toasted in a salad, spiced and toasted in a salad... a little to Forrest Gumpish, but you get the idea.  Last night I made the first batch of Sweet and Spicy Pecans for this season.  I think that I will have to make a few more batches if I am going to have any to give.  They are so delicious, almost like the nut stand in the middle of the fair where you can smell the aroma on the other side of the fairgrounds... My house still smells great, and I guess I will have to make another batch to share with my friends!

My jar of Sweet and Spicy pecans... A great gift for pecan lovers like me!

In a large bowl, place one egg white...

Whisk egg white until it is foamy and no liquid remains...

Here is my whipped egg white...don't you love the soft peaks?

Gently add your pecans.  I place mine to one side so they don't deflate my egg white.

Gently toss to coat making sure that all pecans are evenly coated with egg white.  Remember this is the glue that keeps your spices and sugar attached to the pecans.

Add the sugar and spice mixture and toss again until evenly coated. 

Place on a cookie sheet lined with either parchment paper or a Silpat and place in the oven at 275 degrees for 1 hour.

Allow to cool, and place in a pretty jar.  These are ready to go!

Sweet and Spicy Pecans

1 pound pecans (about 4 cups)
1 egg white
3/4 cup sugar
1 tablespoon spice mix
1/2 teaspoon Kosher Salt
Dash of Cayenne Pepper

In a small bowl, combine sugar, spice mix, salt and pepper. Set aside.  In a large bowl, beat egg white with a wire whisk until foamy and no liquid remains.  Add pecans and gently toss until evenly coated.

Pour sugar mixture over the coated pecans and gently toss again until they are all evenly coated.  Place pecans in a single layer on a 15 x 10 jelly roll pan that is lined with parchment paper.

Bake at 275 degrees for about an hour, stirring every 15 minutes.  Remove from oven and spread in a single layer on waxed paper and allow to cool.  Store in an airtight container.

If you aren't a big pecan fan, try substituting almonds or even walnuts.  I promise, you won't be disappointed!

Spice Mix
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
4 teaspoons dried ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Combine all spices in a small bowl.  Store in an airtight container.

Finally...

Last week, I found a rare gem in our supermarket.  Velveeta has finally produced a Queso Blanco product.  You see, my children love the white cheese dip you get at the Mexican restaurant.  It is quite tasty, and up to this point, it is only available as a dip.  That is until now.  I promise you I took this photo myself so that you can see that I really did buy this product and that we have it in our house...

This has the same creamy texture you would expect from Velveeta, but has the taste of white cheese.  I must say, I made some dip with this last weekend, and there was not enough left to scoop with a chip!  It was delicious and easy, and the beautiful part is, you can adjust the level of spice to fit your family. 

So, here is the super easy cheese dip that is just like the one you order at the Mexican restaurant.

Queso Blanco Dip

1 pound of Velveeta Queso Blanco (1/2 of the block), cubed
1/2 to 1 cup of milk, depending on how thin you like your dip
1 to 2 jalapenos seeded and finely diced

Place all ingredients into a microwave safe bowl.  Microwave for 3 minutes on 50% power. Stir well.  Return to microwave and cook on 50% power for 3 more minutes.  Stir and if the cheese is still not melted, repeat for another minute or two. Serve with tortilla chips.  Enjoy your own fiesta!

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

Baba Ghanoush

I recently had my first run in with this delightful eggplant dish a few weeks ago.  We have a wonderful little restaurant in Sardis named Tribecca Allie. I you are ever in town, I encourage you to visit.  I promise you won't be disappointed. When Scott picked up our to-go order, Becca the owner had put a few little tastes of different spreads in my container.  One was hummus and the other was Baba Ghanoush.  I couldn't read the name, but after tasting one bite, I knew I was smitten.

While we were on vacation, I made us up a batch.  We ate it with mini pita bread, and everyone loved it.  In fact we loved it so much that I made another batch the next day. 

Baba Ghanoush is a spread made from roasted eggplant.  It is then mixed with garlic, olive oil, tahini paste, cumin, parsley and of course salt and pepper.  It is a super simple and amazingly good!  I must confess I am not a huge eggplant fan. I have only had it as eggplant Parmesan, that is until I tried baba ghanoush!  I am sold.  Since you are roasting the eggplant, I like to use the big one, but the little ones might be good as well.

Here comes the confession... While on vacation we didn't have all the ingredients, namely cumin and tahini paste, or for that matter parsley. I substituted basil for the parsley, and it was delicious.  The second batch I purchased cumin, but everyone seemed to like it better without.  The beauty of cooking is that you can make things to your taste. If you are not a cumin fan, don't add it.  Don't like tahini, leave it out.  I promise you this is a great dip that your family will love as much as mine.  Roasting the eggplant is the hardest part!

Baba Ghanoush

1 large eggplant
1 clove of garlic
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 cup fresh parsley, chopped
if you like cumin 1/2 teaspoon
1/4 cup tahini paste, or if you don't have, 1/2 teaspoon sesame oil, or omit all together

Important: Using a fork, poke eggplant liberally to allow steam to escape.  Rub eggplant with olive oil. Roast eggplant in a 400 degree oven about one hour.  Remove from oven and allow to cool.  Scoop out pulp and either place in a large bowl, or food processor or blender.  If using a large bowl, mash well with a fork or potato masher until desired texture.  Add remainder of the ingredients and mix well. 

If using food processor or blender, place all ingredients into the appliance and mix until smooth. 

Place in a serving bowl and garnish with fresh parsley and black pepper.  Serve with pita chips or pita bread.

Enjoy!

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

An Adventure for the Palate

Have you ever read a menu and thought that after reading the description of the dish that there is no way this would be good?  I can remember a few years ago reading the description of a salad and it had strawberries mixed in.  How in the world could that be good?  It also had chicken, candied pecans and a balsamic vinaigrette.  Spring forward five years, and this is one of my favorite flavor combinations.  I love the sweet of fruit with the savory of the salad!  I love all kinds of fruit on salad from apples to cranberries or even peaches.

While we were on vacation, our friend went to the fish market and picked up a huge chunk 'ol tuna.  I mean, it was several pounds of fresh tuna roast.  We had a ton of cantaloupe and I decided I was going to make a salsa for us to eat with our tuna.  After hitting an app on my phone, I discovered this was a fairly popular salsa with several variations.  Upon tasting, it is much better than any mango salsa I have tried, and so sweet and fresh that I think it would be good on any fish or even chicken. For that matter, it would be great with pork as well.

So, if you are into broadening your palate, make up a batch. It is such a good flavor combination, I think I might just eat it with a spoon!

Cantaloupe Salsa

3/4 cup of cantaloupe, finely diced
1/4 cup red onion
2 tablespoons cilantro
1 jalapeno seeded and finely chopped
Salt and pepper to taste
1 tablespoon olive oil
the juice of 1 lime

Mix all ingredients in a bowl and allow to sit for about 30 minutes.  You can serve this chilled or as we did at room temperature.  Enjoy!