If you’re anything like me, you’re a little stumped by what to do with the giant bunch of leftover parsley sitting at the bottom of your crisper drawer. Occasionally, a dinner recipe calls for 1/4 cup of fresh parsley and I know it’ll make a difference in the end product, so I go ahead and spring for it at the grocery store. But then the rest of it just rots in a bag in the refrigerator. So sad.
Well, those days are over! I have made a modified Green Goddess Dip that makes a special effort to use lots and lots of parsley and pantry staples that you are likely to already have on hand. And you’re getting some bonus greens into your family’s diet!
2 cups chopped fresh parsley, washed
1 cup plain greek-style yogurt or sour cream
1 small or medium clove garlic, peeled and crushed
2 teaspoons red wine vinegar or freshly squeezed lemon juice
Pinch salt
Place the parsley, yogurt, garlic, vinegar and salt in the bowl of a food processor. Cover and pulse for 20 seconds or so. Serve with fresh veggies or crackers. Store in a airtight container in the refrigerator.
Note: I’ve gone a little easy on the garlic in an attempt to go easy on kids’ palette. But, when I made it I used 2 cloves and my first grader loved it.
Yield: 1 1/2 cups
Prep-time: 10 minutes
Print
Whenever I eat guacamole, I feel like it might be okay to become a vegan someday. The creamy goodness an avocado imparts is right up there with cheese and butter in my book.
For more “authentic” guacamole, omit the beans, chop the cilantro, and mash all the ingredients up with a fork.
1 small clove garlic, peeled and chopped fine
1/3 cup canned cannelli beans, rinsed (optional)
2 teaspoons freshly squeezed lime juice
1/4 cup fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 ripe hass avocados, pits and skins removed
Place the garlic, beans, lime juice, cilantro, cumin, salt, and avocados in the bowl of a food processor. Cover and process until smooth, about 30 seconds. Serve with tortilla or pita chips. Store in the refrigerator in an airtight container. Press a piece of plastic wrap on top of the dip to keep browning to a minimum.
Yield: 1 1/4 cups
Prep-time: 10 minutes
Print
There’s nothing like a bag of inexpensive red grapefruits to brighten up these sometimes dreary winter days.
If your kids are younger, or if you just don’t feel like getting fancy with the skewers, you can serve the grapefruit on the side or simply on top of the yogurt parfait style.
Read the rest of this entry »
I’ve never been a huge fan of hummus. Making it at home has changed my tune, though. Homemade is so much creamier and tastier. My kids named this snack Ted and then proceeded to devour him with gusto.
More importantly, my beautiful husband gave me a new camera for Christmas. And the sun came out this morning! Lucky me!
Read the rest of this entry »
My oldest, who will pretty much eat anything, does not like nut butter of any kind (at the moment). It’s bizarre, but I let it slide since she is an open-minded eater (and, honestly, what choice do I have?). In this recipe, chocolate saves the day and makes the nut butter palatable.
I made some chocolate sauce based on a recipe from The Fannie Farmer Cookbook
awhile ago. I intended to buy some, but the ingredient lists at the store were a little too frightening. Chocolate syrup would work just as well and there are a couple brands with short and understandable ingredient lists at the health food store and Trader Joe’s.
Read the rest of this entry »
I’m on a bit of a back-to-basics kick lately. I hope I’m not putting my dear readers to sleep. Believe me, I’ve been experimenting with crazy “innovative” snacks. But they’ve all been
bombs. Sometimes I need to whip up something more predictable so my kids will not mount a rebellion.
Read the rest of this entry »
1 ripe mango, peeled, pitted, and chopped
2 tablespoons fresh cilanto, chopped
1/2 ripe haas avacado, chopped (optional)
Juice of 1/2 lime
A couple of pinches of salt
Mix all ingredients in a bowl. Make sure the avacado is well coated with the lime juice as it will prevent it from browning. Serve with tortilla chips. Ole!
Print
