The Hip Hostess

Menus, tips and ideas for hosting with style!

Smoky Roasted Red Pepper & White Bean Dip June 18, 2011

Filed under: Appetizers,Argentinean Grill,Backyard BBQ,Dairy-free,Gluten-Free,healthy recipes,party food,Recipes,Tapas,Vegetarian — hiphostess @ 8:00 am
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This dip is a smoky, creamy and filling – a delicious alternative to hummus!  You’d never guess that it’s super healthy too.  I usually have all the ingredients for this dip on hand, which makes it great for last minute entertaining.  It’s a real crowd-pleaser too.  Serve it with toasted pita, breadsticks or tortilla chips.

I like to serve this dip as part of an Argentinean Grill or Tapas theme menu.  It would also be a great appetizer for a backyard BBQ.

The dip can be made up to 2 days in advance and refrigerated in an air-tight container (bring the dip to room temp before serving and wait to garnish with the cilantro until then).

This recipe is a variation on Bobby Flay’s awesome dip from Mesa Grill.

Smoky Roasted Red Pepper & White Bean Dip

2 (9oz) cans white beans, rinsed and drained

2 garlic cloves, minced

2 large roasted red bell peppers, peeled & seeded, or 1 (8oz) jar roasted red peppers

3 Tbs. red wine vinegar

½ – 1 Tbs. canned chipotles in adobo (use mixture of peppers and adobo sauce)

1 Tbs. honey or agave nectar

salt & fresh ground black pepper, to taste

¼ C. cilantro, chopped (for garnish)

Combine all ingredients (other than cilantro) in a food processor and process until smooth.  Season to taste with salt and pepper.  Garnish with chopped cilantro before serving.

 

Mediterranean Quinoa Salad June 9, 2011

Filed under: Backyard BBQ,Dairy-free,Garden Party,Gluten-Free,healthy recipes,Mediterrannean,Picnic,Recipes,Salads,Sides,Vegetarian — hiphostess @ 8:00 am
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Today I am sharing one of my very favorite recipes with you.  As you probably already know, I love myself some quinoa.  It’s high in protein, filled with fiber, quick-cooking, gluten-free and super tasty.  This recipe combines so many flavorful ingredients with the quinoa and is absolutely delicious.  It’s the perfect picnic dish (I brought it to a BBQ in the park last weekend and it was devoured), as it tastes great with any grilled meat.  It would be a great addition to a shower brunch/ lunch buffet, or for any summer menu.  I like to make double and bring leftovers for lunch in the summer.  On a hot day, it’s filling enough on it’s own for a light dinner when served with a mesclun salad.

Mediterranean Quinoa Salad

2 cups uncooked quinoa

3 cups low-sodium chicken broth

3 Tbs. extra-virgin olive oil

1 lemon, zested and juiced (about 1 tsp. zest & 2 Tbs. juice)

½ Tbs. parsley, chopped

1 Tbs. shallots, minced

1 tsp. sherry vinegar

½ tsp. salt (or more to taste)

1 cup (about 10oz) grape tomatoes, halved

½ English cucumber (seedless), chopped

¾ cup pitted kalamata olives, chopped

12oz roasted red peppers, chopped (strained of liquid)

¼ cup feta cheese, crumbled (optional)

Fresh-ground pepper, to taste

1.            Rinse quinoa under cold water until water runs clear (don’t skip this step – quinoa has a bitter outer layer that you need to rinse off).  Place quinoa and broth in medium saucepan and bring to boil.  Once boiling, cover and reduce heat.  Simmer 15 minutes, or until liquid absorbs into quinoa.  Fluff quinoa with a fork.  Transfer to a medium bowl and cool to room temperature.

2.            Combine olive oil through salt in a large bowl and whisk until well combined.  Add in quinoa, tomatoes, cucumber, olives and peppers; toss to combine.  Add in feta, if using.  Can be made up to 2 days in advance and refrigerated in an airtight container.

 

Pistachio & Strawberry Salad with Mint Vinaigrette May 17, 2011

Filed under: Breakfast/ brunch,Dairy-free,Garden Party,Gluten-Free,healthy recipes,Recipes,Salads,Vegetarian — hiphostess @ 8:00 am
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Jazzing up a salad for spring entertaining is as easy as adding a few special ingredients, like toasted pistachio nuts and sliced strawberries.  The mint vinaigrette gives the salad a fresh taste, and the strawberries and nuts provide great contrast in texture and flavor.  I love to serve this salad as part of a brunch menu.  I usually make extra dressing so I have it for a quick weeknight meal.  Add roasted or grilled chicken to this salad and you have yourself a healthy lunch or dinner.

This salad travels well if the ingredients are kept separate and tossed together when ready to serve.

Pistachio & Strawberry Salad with Mint Vinaigrette

1/4 C. shelled pistachios, toasted

1/2 C. strawberries, sliced

5 oz mesclun salad or baby romaine salad mix

1/2 C. mint vinaigrette (recipe below)

Toss salad ingredients with dressing in a large salad bowl.  Serve immediately.

Mint Vinaigrette

1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste

In a large food processor, blend the oil and mint until well combined.  Add the remaining ingredients and blend until fully combined.  Maked about 1 cup of dressing and can be stored for up to 3 days.

 

Asparagus with Hazelnut Dressing May 6, 2011

Filed under: Breakfast/ brunch,Dairy-free,Easter,Gluten-Free,healthy recipes,Mother's Day,Passover,Recipes,Sides,Vegetarian — hiphostess @ 8:00 am
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This is, hands down, my favorite asparagus recipe.  I love the tender stalks after they’ve been peeled and blanched, and the crunchy hazelnut dressing adds a nice contrast in texture.  Serve this dish as a side at brunch, lunch or dinner.  It’s great when served with roasted or grilled meat.  You can make the asparagus a few hours ahead, along with the vinaigrette – just store them separately until ready to serve.

Asparagus with Hazelnut Dressing

1 medium shallot, minced

2 Tbs. red wine vinegar

1 Tbs. Dijon mustard

½ tsp. agave nectar or honey

1/3 C. olive oil

½ C. skinned hazelnuts, toasted and chopped

2 pounds asparagus, trimmed and stalks peeled

1.            Fill a bowl with ice and cold water to make a water bath.  Bring a pot of salted water to a boil.  While waiting for water to boil, trim asparagus spears to where they snap when bent.  Place trimmed asparagus in boiling water for 1 minute, or until bright green and slightly tender.  Immediately plunge asparagus into water bath to stop cooking.  Once cooled, remove asparagus and refrigerate until ready to use.

2.            In a medium bowl, whisk together shallot, vinegar, mustard, agave and oil.  Stir in hazelnuts.  Drizzle dressing over asparagus.  Serve at room temperature.

 

Hip Crudités: Blanched Asparagus with Creamy Mustard Dip April 17, 2011

Filed under: Appetizers,Dairy-free,Gluten-Free,healthy recipes,Recipes,Vegetarian — hiphostess @ 4:00 pm
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Try serving blanched asparagus spears with a tasty dip made of wholegrain mustard and a bit of mayonnaise for a seasonal alternative to traditional crudités.

Blanched Asparagus with Creamy Mustard Dip

1 bunch asparagus

¼ cup wholegrain mustard

1 Tbs. mayonnaise (regular or light)

To blanche asparagus:  Fill a bowl with ice and cold water to make a water bath.  Bring a pot of salted water to a boil.  While waiting for water to boil, trim asparagus spears to where they snap when bent.  Place trimmed asparagus in boiling water for 1 minute, or until bright green.  Immediately plunge asparagus into water bath to stop cooking.  Once cooled, remove asparagus and refrigerate until ready to use (can be made up to 1 day in advance).

To make dip:  Mix mustard and mayonnaise and serve in a small ramekin with blanched asparagus spears.

 

Healthy Vegan Oatmeal Chocolate Chip Cookies April 9, 2011

Filed under: Cookies,Dairy-free,Dessert,Gluten-Free,healthy recipes,Vegetarian — hiphostess @ 8:00 am
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These healthy, vegan cookies are really quite good.  They’re almost like a soft chocolate chip granola bar, but better.  I make them whenever I have a cookie craving and some over-ripe bananas laying around.  They are packed with nutritious ingredients – like oatmeal and almonds – and contain very little fat since mashed bananas are substituted for the majority of the oil.  These can be made gluten-free by using certified GF oats, and can be made vegan by using dairy-free chocolate chips.

This recipe is adapted from a recipe on the great 101cookbooks blog.

Healthy Vegan Oatmeal Chocolate Chip Cookies

3 large ripe bananas, mashed (about 1 ½ cups)
1 tsp vanilla extract
¼ cup coconut oil, barely warm – so it isn’t solid (or substitute olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup unsweetened shredded coconut
½ tsp cinnamon
½ tsp kosher salt
1 tsp baking powder
6 oz mini vegan chocolate chips (chopped dark chocolate chunks)

1.            Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper or Silpat and set aside.

2.            Combine the bananas, vanilla and coconut oil in a large bowl and set aside. In another bowl, whisk together oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.  Add dry ingredients to banana mixture and stir until just combined.  Fold in the chocolate chips.

3.            Using a 1” spring-loaded scoop or two Tablespoons, drop mounds of dough an inch apart onto prepared baking sheet.  Bake for 12 – 15 minutes, or until the bottoms are lightly browned, but not at all burnt.

Makes about 2 dozen

 

Aloo Gobi (Indian Potatoes & Cauliflower) March 23, 2011

Filed under: Dairy-free,Gluten-Free,healthy recipes,Main Course,Recipes,Vegetarian — hiphostess @ 5:00 pm
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My sister sent me a similar recipe for a cauliflower dish that I mentally filed away as a quick and simple vegan dish to make with little fresh produce in the fridge.  I culled various recipes for Aloo Gobi to find the right balance of spices to make this dish taste authentic.  This is a great recipe for anyone looking to get started on Indian home cooking.  Note that the addition of golden raisins is not part of the traditional recipes, but I added them to give the dish a sweet and chewy contrast to the warm spices.

Aloo Gobi is a very filling dish, especially when served over jasmine rice.  I also like to serve it with a chickpea pancake (mix equal parts chickpea flour with water and add a dash of cumin and salt), or store-bought naan.

Aloo Gobi (Indian Potatoes & Cauliflower)

2 Tbs. coconut oil, ghee or canola oil

1 medium onion

3 cloves garlic

1 lb. potatoes, peeled and cut into ½” pieces

1 tbs. fresh ginger, grated

1 lb. cauliflower florets (frozen)

1 – 2 cups water, as needed

½ C. frozen peas

1 tsp. turmeric

1 tsp. cumin

1 tsp. kosher salt

½ tsp. paprika

½ tsp. coriander

dash cinnamon

¼ C. golden raisins (optional)

1. Heat medium dutch oven or large nonstick skillet over medium-high heat.  Add oil or ghee until smoking, then add onion and cook for about 5 minutes, stirring occasionally, until onions are deep golden brown and soft.

2. Add the garlic, potatoes and ginger; sauté until potatoes are slightly browned, about 5 minutes.  Add in spices (turmeric through cinnamon) and continue to cook, coating the potatoes with the spice mixture.  Add cauliflower and water, then cover and simmer until vegetables are tender (about 5 minutes).  Add peas and cook for an additional 2-3 minutes, or until peas are soft and warmed throughout.  Add additional water if needed, keeping a thick sauce on the vegetables.  Season with additional salt and pepper and add golden raisins, if using.

 

Portable Dinner Party – Thai Curry Ground Beef February 16, 2011

Filed under: Dairy-free,Gluten-Free,healthy recipes,Main Course,menus,Recipes — hiphostess @ 8:00 am

Being a Hip Hostess isn’t always about entertaining at home.  Sometimes, once of the most appreciated dinner you can provide is at someone else’s house.  Our friends just had a baby so we brought dinner to them.  Thinking of a good, portable meal can be a bit of a challenge so I’ll share the recipe we brought:  Thai Curry Ground Beef over brown rice, served with a simple salad of romaine, cucumbers and cilantro vinaigrette.  Bring a tin of cookies or brownies too and your friends will so appreciate your hosting skills.

Here’s how to transport the meal:  Pack the beef and rice in separate tupperware containers, put the salad in a ziplock bag along with the dressing, (I like to use an empty spice jar for the dressing, but any screw-top container will work).  Stack the containers in a reusable bag with a flat bottom, using a piece of cardboard to separate the layers to make sure the salad doesn’t get wilted from the warmth of the other food.  Also, remember to bring disposable plates, utensils and napkins (I like to bring sturdy, eco-friendly bamboo plates) so you don’t leave any dishes behind.  Pack a few bottles of sparkling water and a nice bottle of red wine or some beer (beer is especially great for newly nursing mamas – the hops help to bring in their milk!).  This meal was easy enough to transport in one bag on the subway.

Thai Curry Ground Beef

Cooking spray or 1 Tbs. sesame or peanut oil

1 medium onion, chopped

1 garlic clove, minced

1 lb grass-fed lean ground sirloin

½ -1 tsp. red curry paste (such as Thai Kitchen)

1 cup tomato sauce

½ cup light coconut milk

1 Tbs. brown sugar or ½ Tbs. agave nectar

¼ tsp. grated lime rind

1 ½ Tbs. fresh lime juice

1 Tbs. Asian fish sauce

½ cup cilantro, chopped

Bib lettuce (optional)

Chopped green onions (optional)

1.                        Heat large skillet over medium-high heat.  Coat pan with cooking spray or 1 Tbs. oil, then add onion and sauté until translucent and soft.  Add garlic and sauté 1 minute.  Add beef, stirring to crumble, and cook until lightly browned and cooked through.  (Note:  If there is a lot of liquid after beef is cooked, pour some out, leaving about ¼ cup of liquid in the pan and discarding the rest).

2.                        Add curry paste and tomato sauce to pan and cook until liquid is reduced to a thick sauce, after about 4 minutes.  Add coconut milk through fish sauce, and cook an additional 4 minutes, or until reduced to a thick sauce.  Add green onion.  Serve over brown rice with bib lettuce slices for scooping, garnishing with cilantro.

Hip Tips:

  • Double this recipe and freeze half of the beef mixture for a quick weeknight dinner in the future.  Serve it over rice or with bib lettuce leaves to use as lettuce wraps for the beef.
 

Roasted Rack of Lamb with Potatoes February 8, 2011

Filed under: Dairy-free,Dinner,Gluten-Free,healthy recipes,Main Course,menus,Recipes,Valentine's Day — hiphostess @ 8:00 am
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Serve this complete meal for two for a romantic Valentine’s Day dinner.  It requires little advance preparation and minimal clean-up, leaving you with plenty of time and energy to enjoy a proper “thank you” for your culinary efforts.

Roasted Rack of Lamb

1 Rack (8 ribs) of lamb, frenched (about 1.25 lbs)
2 Tbs. extra virgin olive oil, plus additional for roasting potatoes
3 large cloves of garlic, minced
¼ cup parsley, chopped
1 Tbs. fresh thyme, chopped or ½ tsp. dried thyme
½ tsp. dried oregano
Juice of ½ lemon (about 2 Tbs.)
½ tsp. salt
¼ tsp. fresh-ground black pepper
½ lb. Yucon gold or other potatoes (about 6 small), thinly sliced length-wise

1.            Combine olive oil through salt and pepper in a zip lock bag.  Add lamb and marinate, turning bag occasionally, for at least ½ hour or up to 1 day in advance.  (Place bag in a medium casserole to prevent drips).

2.            Preheat oven to 450 degrees.  Remove lamb from marinate and place in the center of a roasting pan coated with olive oil.  Stack potato slices on either side of the lamb and drizzle with additional olive oil, salt and pepper.  Place roasting pan in the top third of the oven and roast for 20 minutes, removing pan from oven half way through to flip potatoes.  After 20 minutes, remove lamb from pan and place the rack on a plate.  (After resting, lamb will be medium-rare; if you prefer more well done meat, cook for an additional 5 minutes for medium or 10 minutes for medium-well).  Tent lamb with tin foil and let it rest (covered) for 10 minutes.  Spread potatoes into a single layer and return potatoes to oven, continuing to cook until they are medium brown and slightly crispy.  Cut rack of lamb in half and divide between two plates, along with the potatoes.

  • Variation:  You can easily add a vegetable to this one-pan dish, such as green beans or spinach.  To make green beans: Add trimmed green beans to the roasting pan after removing the lamb from the pan and cook, along with the potatoes, for 10 minutes.  To make spinach: Remove potatoes from roasting pan when they are done cooking, place 1 bag of prewashed spinach in the roasting pan (not over a heat source – the pan is hot enough from the oven to wilt the spinach), and toss the spinach in the pan until it is fully wilted.  Sprinkle vegetables with salt and pepper and serve along with lamb and potatoes.
 

Green Pea “Guacamole” February 5, 2011

Filed under: Appetizers,Dairy-free,Fiesta,Gluten-Free,healthy recipes,Recipes,Super Bowl,Tapas,Vegetarian — hiphostess @ 12:00 pm
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A friend of a friend shared a recipe for green pea “guacamole” with me after I mentioned my love of cilantro.  I made a few variations and came up with this recipe, which is really a very tasty Mexican flavored dip.  This “guac” has a nice, bright flavor from the cilantro, a bit of tang from the lime and a little kick of heat thanks to the chipotle chilis.

Serve it game-day, as you would a regular guacamole.  I like to serve it with tacos as a topping – even with breakfast burritos.  It’s also a great topping for fish or grilled chicken.

Green Pea “Guacamole”

1/3 medium red onion, finely chopped

4 Tbs. olive oil

Juice of 1 lime (about 4 Tbs.)

1/2 bunch cilantro, stems removed

½-1 tsp. chipotle chilis in adobo sauce or 1 small jalapeno pepper, seeded

10 oz frozen peas

½ tsp. ground cumin

1 tsp. salt

Chop onion in food processor until finely chopped.  Place onion in a medium bowl and set aside.  Combine oil, lime juice and cilantro in food processor until roughly pureed.  Add chili, peas, cumin, salt and blend until almost smooth (should be some chunks left).  Stir in red onion.  Add additional salt and pepper to taste.  Garnish with a bit of chopped red onion.  Serve with tortilla chips or toasted pita.

  • You don’t need to defrost or cook the frozen peas before pureeing them, but I do let the dip sit at room temperature for about a half hour before serving.
 

 
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