The Hip Hostess

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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.

 

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.
 

Gluten-Free Blueberry Almond Muffins January 27, 2011

Filed under: Breakfast/ brunch,brunch,Gluten-Free,healthy recipes,Recipes,Vegetarian — hiphostess @ 8:00 am
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I always include a quick bread, coffee cake or muffins in any brunch menu.  These gluten-free muffins are tasty enough to serve to a crowd, and any gluten-free guests will be thrilled that they can indulge.  These muffins have great flavor but definitely taste whole grain (which I like!).  The texture is more dense than a standard blueberry muffin, but is still very moist and flavorful.

I like to use frozen wild blueberries, which are smaller and more nutritious than regular frozen blueberries (and very easy to find).   If you’d like, add some lemon zest to the batter – I’ve made them with that variation during the summer, but reduced the almond extract to 1/2 tsp. so the flavors didn’t compete.  If you don’t have almond extract it’s worth buying a small bottle.  It adds an amazingly deep almond flavor to baked goods.  However, you can substitute vanilla extract in this recipe: Just be sure to use gluten-free vanilla extract if you are making these for someone who can’t tolerate gluten.  These muffins freeze beautifully when wrapped individually in plastic wrap to seal in the moisture.

This recipe is inspired by a recipe that originally appeared in Vegetarian Times.

Gluten-Free Blueberry Almond Muffins

1 cup almond flour

1 cup brown rice flour (or gluten-free flour blend)

1 ½ tsp. baking powder

½ baking soda

½ salt

¾ cup sugar

6oz plain yogurt (fat free or low-fat)

½ cup olive oil or canola oil

2 eggs

1 tsp. almond extract

1 ½ cup frozen blueberries (preferably wild, still frozen)

2 Tbs. turbinado sugar, such as Sugar In The Raw

1.            Preheat oven to 350 degrees.  Line 12 cup muffin tin with paper liners.

2.            Whisk together almond flour through salt in a large bowl.  In a separate bowl, whisk together sugar through almond extract.  Fold yogurt mixture into flour mixture until just combined.  Fold in blueberries.

3.            Divide batter evenly between muffin tins.  Top with a sprinkling of sugar in the raw.  Bake in center of preheated oven for 18-22 minutes, until slightly golden brown and toothpick inserted into center of muffin comes out clean.  Cool for 5 minutes in tin, then move to wire rack to cool completely.

Makes 12 muffins

 

Mesclun Salad with Roasted Butternut Squash January 16, 2011

Filed under: Breakfast/ brunch,brunch,Dairy-free,Gluten-Free,healthy recipes,Salads,Vegetarian,Winter — hiphostess @ 8:00 am
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Winter salads can be boring.  My solution is to add a special ingredient, like roasted butternut squash.  Roasting brings out the sweetness of the vegetable and gives it a great texture.  Adding a good balsamic vinaigrette and candied walnuts or pecans (buy Pecan Pralines if you don’t feel like making them yourself) make this salad absolutely delicious.  Top it with some crumbled goat cheese for an extra special touch.  Serve this salad at brunch, lunch or dinner.

Mesclun Salad with Roasted Butternut Squash

½ medium butternut squash, peeled and diced in ½” pieces

1 large shallot, cut into quarters

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

½ Tbs. fresh thyme, chopped

salt and pepper

5 ounces mesclun greens or other salad mix

¼ cup candied walnuts or pecan pralines, chopped

Balsamic vinaigrette (homemade or store-bought)

2 ounces goat cheese, crumbled (optional)

1.            Preheat oven to 375 degrees.  Toss squash with shallot, olive oil, vinegar, thyme, salt and pepper on a rimmed baking sheet until well coated.  Arrange in a single layer and roast in the preheated oven for about 20 minutes, tossing after 10 minutes, and cook until squash is soft and slightly browned.  Once cooked, chop shallot into small pieces and mix with squash.  Squash mixture can be prepared up to 2 days in advance.  Cool before adding to salad.

2.            Place mesclun greens in large serving bowl.  Top with roasted squash mixture, candied nuts and balsamic vinaigrette.  Toss until well combined.  Sprinkle with crumbled goat cheese, if you are using it.   Serve immediately.

Serves 6

 

Hip Tip – Celebrate Citrus Season January 3, 2011

Filed under: Breakfast/ brunch,brunch,Dairy-free,Gluten-Free,healthy recipes,Vegetarian — hiphostess @ 8:00 am
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It may not seem like there’s much in the way of seasonal produce this time of year, but now is the peak of citrus season. Enjoy navel, Cara Cara (red navel) and blood oranges. Serve them instead of fruit salad for brunch, peeling and slicing each orange into rounds and fanning them out on your serving platter. Use a variety for visual interest, and include sliced kiwis (also in season during the winter) for a tart contrasting flavor.

 

Goat Cheese Artichoke Dip December 21, 2010

Filed under: Appetizers,Cocktail Party,Gluten-Free,Recipes,Vegetarian,Wine Tasting — hiphostess @ 10:00 am
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I love to serve a warm dip during the holidays, like this Goat Cheese Artichoke Dip.  It can be prepared several days in advance and popped into the oven right before guests arrive, filling your house with the inviting smell of cheesy goodness.  This dip is a huge crowd-pleaser, so I always double the recipe when serving as part of a cocktail party menu.

Although this dip is cream cheese based, it freezes surprisingly well.  I often make an extra and freeze it (unbaked) so I have a delicious dip on hand for impromptu holiday entertaining.  If you aren’t a fan of goat cheese, use sour cream in place of the goat cheese.  Either way, this dip is absolutely delicious.  Serve with warm whole wheat pita wedges, baguette slices, or whole-grain crackers.

Goat Cheese Artichoke Dip

½ C. low-fat mayonnaise

8oz low-fat cream cheese or Neufatchel cheese, softened

6oz goat cheese, softened

½ C. freshly grated Parmesan cheese

1 can (14oz) water-packed artichoke hearts, drained

1 medium onion, chopped

1 large clove garlic, minced

1.            Combine mayo, cream cheese, goat cheese and Parmesan in food processor.  Blend until smooth.  Add artichoke hearts, onion and garlic and pulse until combined, leaving some texture to the mixture.  Transfer mixture to a 6” soufflet or casserole dish.  (You can refrigerate this mixture for up to 2 days).

2.            Preheat oven to 350 degrees F.  Bake dip for 30 minutes, or until warm and bubbly.  Serve immediately.

 

Vegetarian Provencal Soup December 20, 2010

Filed under: Dairy-free,Gluten-Free,healthy recipes,Recipes,Soups,Vegetarian — hiphostess @ 8:00 am
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This quick soup is perfect for a cold winter weeknight.  The black olive tampenade adds a briny depth to the soup that makes it taste like it has been simmering for hours.  It’s a hearty soup that’s really very healthy, so feel free to make it after implementing your New Year’s resolutions.

Serve with a simple salad dressed with balsamic vinaigrette and a good loaf of whole-grain crusty bread to round out the meal.

Vegetarian Provencal Soup

1 medium onion, diced

2 Tbs. EVOO

3 medium carrots, peeled and diced

2 cloves garlic, minced

½ C. roasted red peppers, chopped

2 large russet potatoes, diced into 1” cubes

1 quart chicken stock

4oz black olive tampenade, plus additional for garnish

Kosher salt

Fresh-ground pepper

Heat oil in a soup pot over medium-high heat.  Cook onions in oil until soft and beginning to brown.  Add carrots and garlic and stir until mixed.  Cook until carrots are slightly softened.  Add potatoes and red peppers and stir to combine.  Add stock and tampenade to pot.  Bring to boil, then reduce to simmer and cook until potatoes are cooked through, about 15 minutes.  Add salt and pepper to taste.

To serve: Ladle soup into bowls and top with a dollop of black olive tampenade.

Makes 4 servings

 

 
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