Monday, January 25, 2010

Tried a Couple Vegetarian Recipes

Since we had another football game to go to (Saints and Vikings), it was time to go through the cookbooks to find something new to make. I didn't realize it at the time, but I tried two vegetarian recipes.

The first recipe was Hot Chili Peanuts from Southern Living Homestyle Cooking. "The best of Southern comfort foods, from the leading authority on Southern cuisine. Features over 400 authentic, homestyle recipes from community cookbooks across the South, everything from picnics to canning produce. Over 100 sumptuous photographs, easy-to-use directions, plus the assurance that Southern Livings staff kitchen-tested each recipe, make Southern Living Homestyle Cooking a must-have for cooks of all skill levels."

Published in April 2002, this is a great cookbook. The version I have is hardback, which can be kind of a pain, trying to get it to lay open while cooking.

I got an early start on the peanuts so that the flavors would have time to mix together and really take.

9 cups (about 2 1/2 lbs) salted dry roasted peanuts
1.4 cup and 2 Tbsp melted butter
2 Tbsp ground red pepper
1 Tbsp and 1/2 tsp chili powder
1/2 tsp salt

Spread the peanuts in a single layer in an ungreased 15x10 inch jellyroll pan. Combine butter and remaining three ingredients, stir well. Pour butter mixture over peanuts, toss gently. Bake at 350 degrees, stirring often. Yield: 9 cups.

Unfortunately, I wasn't happy with the mild taste of these peanuts. While the house took on a really nice roasted peanut smell, the taste was just that: plain roasted peanuts. A few people tried them and thought they had a very mild spiced aftertaste but I wasn't even getting that much.

My next recipe was for Amigo Dip, from Just a Matter of Thyme. " Roxie Kelley and Shelly Reeves Smith nourish the body and soul by combining simple yet satisfying recipes with tips on gracious living and friendly entertaining, all presented alongside warm and inviting hand-drawn illustrations. Destined to become treasured family keepsakes, each book features flavorful recipes along with distinctive touches. This more-than-a-cookbook book honors friendship with thoughts on friends and a chapter of gift basket ideas—from a "Bath Basket" honoring a family's new bundle of joy to a "Teacher's Pet Basket" welcoming the season of football games and report cards. The recipes include Peppercorn Vegetable Dip, Whole Wheat Pecan Waffles, White Chili, Hot Potato Salad, and Chunky Chocolate and Coconut Cookies." This particular book reminds me a great deal of the Gooseberry Patch books.

The Amigo Dip is kind of a layered Mexican-style dip.

2 ripe avocados, peeled and cut into chunks
8 oz cream cheese, softened
1/2 cup sour cream
2 Tbsp milk
1 1/2 tsp chili powder

Blend all of the above ingredients in a food processor or blender until creamy. Spread this mixture on the bottom of a larger platter. Then layer the following ingredients on top:

1 cup shredded head lettuce
2 tomatoes, diced
2/3 cup diced onion
1 cup shredded Cheddar or Jack cheese
1 jar of your favorite salsa (6-8 oz)

Chill until ready to serve.

This is an AWESOME dip! If you make this, you're really going to like it!

2 comments:

  1. You should check out this Roquefort tart recipe =)

    http://yovia.com/blogs/gregorypauls/2010/01/08/grilled-pear-and-roquefort-tart-with-caramelized-onions-and-walnuts/

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  2. Salamndstron--
    Thanks for the comment. I checked out that tart recipe you linked for me. Dang, that sounds good! Thanks for it!

    AmyLynn

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