The big game last weekend ended up being a snoozer, what a blow-out! Also, being San Franciscans, we were hoping the Broncos were going to take down the team that knocked our Niners out. Despite the disappointing outcome, the food was anything but that! In addition to Meyer lemon bars and fudgy brownies, I made a fantastic onion dip. The onions were slowly carmelized over low heat and mixed into a ultra-creamy base. Since I couldn’t help myself, I lightened things up with low-fat ingredients. Feel free to use the full-fat stuff, I can imagine just how decadent the result would be!
Smeared on ACME baguette, this dip was pretty darn tasty!
The onion cooked slowly for about 40 minutes to get to this golden brown color. Their sweetness was perfect for the dip.
Recipe (adapted from Ina Garten’s Pan-Fried onion dip):
2 tablespoons butter
2 tablespoons vegetable oil
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces low-fat cream cheese, softened
2/3 low-fat cup sour cream
1/4 cup low-fat mayonnaise
Cut onions in quarters and slice thinly. Heat butter and oil in a pan over medium-low heat. Add onions, cayenne pepper, salt, and pepper. Saute on low for about 40 minutes until onions reach a carmel-brown color. Cool.
Mix low-fat cream cheese, sour cream and mayonnaise with a whisk until smooth (make sure cream cheese is at room temperature). Add onions and mix. Serve at room temperature with crudite, bread or crackers.
These babies are so quick and easy to whip up. Eat one for breakfast, grab one for a snack, or have one for a healthy (well … relatively, better for you than a slice of cake!) dessert. The ingredient list is short and sweet. I usually have all the ingredients in my pantry. Feel free to add any dried fruits, nuts, or chocolate that you prefer. These are yummy and so much better than the ones in the cereal aisle at the grocery store!
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup honey
1/4 teaspoon vanilla
Melt the butter, honey and sugar in a sauce pan over medium heat. Cook until mixture start to bubble, then turn the heat down and cook for a few minutes. Take off the heat and stir in the vanilla.
2 cups oats (quick oats)
1 cup cereal (crispy rice)
1/2 cup mini marshmallows
1/4 cup mini chocolate chips
Combine the oats and cereal together in a bowl, then pour the sugary/butter mixture over the dry mixture. Add the marshmallows. Mix together. Dump out on a 9×11 pan lined with parchment. Sprinkle chocolate chips over the top. Press mixture evenly together, packing it firmly so it doesn’t fall apart. Cool at room temperature for a couple of hours. Cut into bars and enjoy!
Inspired by Lauren’s Latest blog! http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/
Let me start by saying Happy New Years! What are your resolutions for 2013? Is eating healthier one of them? I thought I’d kick off the new year with a heart healthy granola, great for breakfast/dessert/snacking … you name it.
1 1/2 Cup old fashioned oats
1 cup chopped nuts (walnuts, cashews, almonds, pecans, etc.)
1 tablespoon ground flax seed
1/2 cup sweetened shredded coconut
3 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons vegetable oil
1/4 teaspoon salt
1 cup dried fruit (cranberries, blueberries, cherries, raisins, etc.)
dash of cinnamon
dash of vanilla extract
Preheat oven to 250 degrees F. Mix all ingredients in a bowl. Pour on a sheet pan lined with foil or parchment paper, and spread evenly. Cook for an hour, stirring every 20 minutes or so. Cool and store in an airtight container. Serve with milk, yogurt, or eat plain!
Fall is definitely in the air in Northern California! A storm is sweeping in overnight which means snow in the Sierras. Good news for skiers, not so good news for my parent’s garden. Luckily my dad watches the weather channel religiously, and got a head start picking the remaining apples off the trees. Consequently I ended up with a nice boxful of the loot and have been finding creative ways to consume the fruit. I ran across an apple chip recipe that I decided to give a try. I was delightfully surprised with the crispy, crunchy, light, sweet, tangy chips!
I started by prepping the apples. I have this fantastic de Buyer mandoline that works wonders. I sliced through the apples with ease.
Then I dipped the slices in a mixture of cinnamon and brown sugar. From there they went on a sheet pan and baked until crispy and brown.
Recipe: (adapted from the blog The Italian Dish) http://theitaliandishblog.com/imported-20090913150324/2012/1/2/homemade-apple-chips.html
3-4 medium apples
2 tablespoons light brown sugar
1 tablespoon cinnamon
Preheat oven to 225 F degrees. Prep 2 cookie sheets by lining them with parchment paper.
Use a mandoline to slice the apples as thinly as possible. Mix the brown sugar and cinnamon, then dip the apple slices lightly in the mixture to coat. Spread the slices on the cookies sheets in a single layer. Bake for 45 minutes then flip with tongs or a spatula. Bake for another 45 – 60 minutes until brown and crisp. Transfer to a rack to cool.
Foodbuzz hosts a fabulous annual food blogger festival right here in San Francisco. I decided to attend for the first time this year. I had so much fun meeting fellow food bloggers and eating great food. I’m still full from eating so much! Here are some highlights and pictures.
Saturday Tasting Pavillion – A ton, well more like 40 or so, food/wine/beer vendors set up at the top of the Metreon to let us sample their goods. There was a great selection of hot food, beverages, sweets, and packaged goods. I filled up my farmer’s market bag with all sorts of goodies. I’m still snacking on granolas and chocolate bars this week!
Halibut in a coconut milk sauce
Cupcake Tower – Chocolate, Red Velvet, Pumpkin
Saturday Dinner – A fancy dinner was hosted at the Academy of Sciences where guests got to experience the museum’s nightlife while dining on great food.
Tables set up outside the Tropical Rainforest exhibit
Philippine reef tank
Delectable Local Cheeses
Artichoke Ravioli with Shaved Asiago & Carrot Soup
Pheasant Sausage with Carrot, Ryeberries, Cabbage, and Riesling Jus
This was such a great event! Can’t wait to see everyone next year!
One of the best things about traveling is trying all the different local foods. I just got back from vacation on Oahu. My little brother recently moved to the island to train dolphins (coolest job ever right?). I enjoyed venturing away from the Waikiki craziness to get some quiet beach time in and to hit up some of the local shrimp trucks and plate lunch spots. Best of all, each place was so reasonable. Move over $15 mai tai’s and make way for tasty cheap food …. like freshly made udon noodles with soft boiled egg!
We rented mopeds one day and hit up the KCC Farmer’s Market in the morning. We snacked on some chicken and waffles. There were also some pork slides on beautiful purple taro buns that I didn’t get a picture of … darn it!
Fresh Papaya, you don’t see this at the farmer’s market in San Francisco! These were pretty cheap. On the room service menu at our hotel a half of a papaya was $8.00 … yikes! Farmer’s markets are a good way to go if you want cheap and local eats.
The North Shore has an abundance of shrimp trucks. The shrimp were dripping with garlic butter and cooked perfectly. The garlicky butter was also drizzled on top of the rice, so good!
There were a couple spots in Waikiki that I really enjoyed. My brother took us to a Japanese Udon place a little off the central strip. You can see the noodles being made from scratch through the front window, and they are really tasty. They have that bite and chew that you want from Udon and they don’t get any fresher than this.
Fresh Udon Noodles
Udon with Beef
I also liked a Japanese restaurant called Sansei. Two days a week the menu is 50% off during happy hour. I was a little skeptical about the quality of food when I heard about the discount, but I was pleasantly surprised. It was very innovative, creative, and delicious.
Fried Ahi Roll with Spinach
The trip was amazing! Happy travels and eating!
Sorry for my negligence this past month or so! My best friend just got married and the weekends have been filled with all sorts of wedding related events. Since the wedding was near my parent’s house, I had a chance to stop by over the weekend. My mom and dad have several apple trees that are laden with fruit this time of year. My mom has been cranking out apple sauce, apple pies, and other apple treats. I lucked out because a fresh apple crisp was sitting on the counter when I got home.
My mom and I use the same crisp recipe, so you can find the recipe under my strawberry/rhubarb crisp post. Just replace the strawberries/rhubarb with apples and a sprinkling of cinnamon. My mom also added some shredded coconut to her topping to give it an extra crunch when it browned in the oven. This crisp was sooooo good!!!!
Recipe (replace the strawberry/rhubarb with apples)! If you want to use a 9×13″ pan like my mom did, just double the recipe