We were lucky to get permission, with a quick wave and chat, to take a walk down the green path to the cove below.
What a wonderful weekend walk.
February 22, 2011
Norsen's Cove on Vashon Island
A relaxing walk leads to an amazing treasure. Norsen's Cove is a private refuge that is down the road from family that live on the west side of Vashon Island.
We were lucky to get permission, with a quick wave and chat, to take a walk down the green path to the cove below.
What a wonderful weekend walk.
We were lucky to get permission, with a quick wave and chat, to take a walk down the green path to the cove below.
What a wonderful weekend walk.
February 20, 2011
February 6, 2011
Super Dip for a Super Sunday
Dip is divine. So much variety. So much goodness.
My favorite dip as a child was the universal Velveeta and salsa. Spicy, cheesy, gooey and messy.
These days I'm more into dips that I make myself.
Green Goddess
Caramelized Onion
Recipes are from The America's Test Kitchen Healthy Family Cookbook.
Green Goddess Dip
1 cup 1 percent lowfat cottage cheese
1/4 cup boiling water
1 cup lowfat sour cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh parsley leaves
1 tablespoon fresh tarragon leaves
1 garlic clove, minced
Salt and pepper
1/4 cup minced fresh chives
Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds. Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds. Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Caramelized Onion Dip
2 tablespoons extra-virgin olive oil
1 onion, minced
1/2 teaspoon light brown sugar
Salt and pepper
1 cup 1 percent lowfat cottage cheese
1/4 cup boiling eater
1 cup lowfat sour cream
1 tablespoon cider vinegar
1/8 teaspoon Worcestershire sauce
2 scallions, sliced thin
Heat 1 tablespoon of the oil in an 8- inch skillet over medium-high heat until shimmering. Add the onion, brown sugar, and 1/4 teaspoon salt and cook, stirring often, until softened, about 5 minutes.
Reduce the heat to medium-low and continue to cook, stirring frequently, until the onion is golden and caramelized, about 20 minutes. Set aside to cool slightly.
Meanwhile process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds. Add the remaining 1 tablespoon oil, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
Transfer the processed cheese mixture to a bowl and stir in the caramelized onion and scallions. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Okay, I fess up I don't use lowfat sourcream. Ick. And I processed mine in a blender. Easy peasy.
Enjoy.
My favorite dip as a child was the universal Velveeta and salsa. Spicy, cheesy, gooey and messy.
These days I'm more into dips that I make myself.
Green Goddess
Caramelized Onion
Recipes are from The America's Test Kitchen Healthy Family Cookbook.
Green Goddess Dip
1 cup 1 percent lowfat cottage cheese
1/4 cup boiling water
1 cup lowfat sour cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh parsley leaves
1 tablespoon fresh tarragon leaves
1 garlic clove, minced
Salt and pepper
1/4 cup minced fresh chives
Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds. Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds. Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Caramelized Onion Dip
2 tablespoons extra-virgin olive oil
1 onion, minced
1/2 teaspoon light brown sugar
Salt and pepper
1 cup 1 percent lowfat cottage cheese
1/4 cup boiling eater
1 cup lowfat sour cream
1 tablespoon cider vinegar
1/8 teaspoon Worcestershire sauce
2 scallions, sliced thin
Heat 1 tablespoon of the oil in an 8- inch skillet over medium-high heat until shimmering. Add the onion, brown sugar, and 1/4 teaspoon salt and cook, stirring often, until softened, about 5 minutes.
Reduce the heat to medium-low and continue to cook, stirring frequently, until the onion is golden and caramelized, about 20 minutes. Set aside to cool slightly.
Meanwhile process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds. Add the remaining 1 tablespoon oil, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
Transfer the processed cheese mixture to a bowl and stir in the caramelized onion and scallions. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Okay, I fess up I don't use lowfat sourcream. Ick. And I processed mine in a blender. Easy peasy.
Enjoy.
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