Tag Archives: dip

Recipe: Kale Salad with Bacon, Cranberries, and Goat Cheese by Melissa McKinnon

Ingredients:

  • 3 slices thick-sliced bacon, crumbled
  • 3 Tbsp. bacon grease, reserved from frying
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. sugar
  • 1/4 tsp. dry mustard
  • salt and pepper, to taste
  • 6 c. chopped fresh kale leaves (discard stems)
  • 1/4 c. dried cranberries
  • 1/4 c. slivered almonds
  • 1/4 c. crumbled (honeyed or plain) goat cheese (about 2 oz.)
Spaghetti with Marinara Sauce and Fresh Basil; Kale Salad with Crackers

Kale Salad with Crackers, served as a side with

Spaghetti with Marinara Sauce and Fresh Basil

Instructions:

1. Cook thick-sliced bacon over medium high heat until crisp. Remove bacon from pan and pat dry with paper towels. Crumble bacon. Let bacon grease cool slightly (pour 3 Tbsp. grease into a glass bowl to help it cool faster, if desired–just don’t let it burn).

2. Prepare kale. I buy the pre-washed, pre-chopped bag of kale, but if you buy fresh, whole kale from your grocery store or farmers’ market, wash thoroughly (I recommend triple washing to remove all the grit), pat (or spin) dry, remove stems and chop as finely as desired. Set aside.

3. Whisk together vinegar, sugar, mustard, salt and pepper. Carefully pour warm grease into vinegar mixture; whisk to combine. (I do this step in the serving bowl to cut down on clean-up.)

4. Toss kale in dressing. Make sure leaves are evenly coated with dressing (use your hands–just don’t burn yourself). Then add crumbled bacon, goat cheese, cranberries and almonds and toss.

5. Serve as an appetizer, a side salad, or as dip with crackers. The combination of crunchy and creamy, tangy and sweet is fantastic! This is definitely a new family favorite! Bon Appetit!

Note: You could also add 2 Tbsp. of finely chopped red onions or scallions for a nice touch.

As an alternative, I made some this week and switched out the cranberries for some finely chopped sun-dried tomatoes, added juice from half a lemon to the dressing, and used plain goat cheese, along with the almonds and crumbled bacon, and it was a big hit! So whether you go savory or sweet, bon appetit!

Roasted Veggies with a Twist & Dip (Mar. 3, 2010)

I had some veggies leftover in my veggie drawer that needed to be used so I didn’t waste them. So, what did I do with them? I roasted them, of course! 450 degrees Fahrenheit for 45 minutes = deliciousness!

This time, I used the leftover ingredients from my veggie boullion (see Feb. 9th’s post for recipe) and added potatoes to it. I had 2 leeks, 1/2 fennel bulb (plus some fennel leaves), 4 garlic cloves, 1/2 small bag of baby carrots, and 4 potatoes. I chopped everything up so the pieces were roughly the same size, drizzled with olive oil, salt and pepper, and let the oven do it’s thing. I was nervous about the fennel. Every time I’ve seen it used on a cooking show, they compare it to licorice (which I hate). It does have a licoricey smell when you’re chopping it, but when roasted with everything else, it adds a nice texture and color to the mix.

Dip in ketchup or, if you like a thinner dip, you could use sour cream and a ranch dressing packet. If you’re more adventurous, make a Greek yogurt dip! My recipe below is like a tzatziki sauce with cheese. Mix all ingredients till smooth.

6 oz. plain Greek yogurt
1 tsp. dill weed
1/2 cucumber, peeled and chopped finely
3 green onions, chopped finely
1 garlic clove, peeled and chopped finely
1 c. shredded white cheddar cheese
Salt & pepper to taste

Enjoy!

“Healthified” Greek Layered Dip (Mar. 1, 2010)

My friend Amanda sent this to me from her “Betty Crocker’s Mobile Cookbook” email. She said she added garlic to the yogurt part of the dip to give it a bit more flavor. I’m pretty much always in favor of adding garlic. I can’t wait to try this one.
eatbetteramerica.com shares a recipe! 70% less fat • 54% fewer calories • 48% less sodium than the original recipe. You’ll love this much better-for-you appetizer updated with fat-free ingredients, extra veggies and baked whole wheat pita chips.

INGREDIENTS
2 whole wheat pita (pocket) breads (6 inch)
Cooking spray
1 container (7 or 8 oz) plain hummus
1 container (6 oz) fat-free Greek plain yogurt
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 medium plum (Roma) tomato, seeded, chopped
1/3 cup pitted kalamata olives, quartered
1/3 cup finely chopped seeded cucumber
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped green onions (4 medium)
1 teaspoon olive oil
1/2 medium cucumber, sliced
1 medium green or red bell pepper, cut into strips
DIRECTIONS
Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
Bake 8 to 10 minutes or until golden brown and crisp; cool.
Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.