Perfect Pesto Stuffed Mushrooms.

These are the yummiest little pockets of shrooms. I'm loving Chef AJ's cookbook, Unprocessed. You can also see her make these on YouTube with "The Chef and the Dietitian".

12 crimini mushrooms
1 cup pine nuts
2 cloves garlic
1 tablespoon yellow miso
1 cup fresh basil
juice of one lemon, or to taste

Destem mushrooms and set aside. Remove some of the center if necessary. Place the rest of the ingredients in a food processor fitted with the "S" blade and process until smooth. Fill the mushroom cups and dehydrate 2-4 hours until warm. OR bake at 350*F for 45 minutes or until soft.

Appetizer Night.

I was trying to think of something fun for Friday night's meal because we weren't going out... and let's face it, things have gotten a little boring around here. I only blame myself. Then I thought to do a "dippers" or appetizers only night when I realized there was a few I wanted to try. It turned out good, and shall I say a little fun to break from the norm.

carrots

hummus with pita chips

pesto stuffed mushrooms

baked zucchini sticks and sweet onion dip

Sun-dried Tomato Basil Dip.

This dip is pretty much awesome... and with the smoked tomatoes, it reminds me of eating smoked mozzarella cheese. And that just makes me happy. We ate it with flat crackers {Sprouts brand}, Crispbread and in wainbow wraps, and just in lettuce as wraps. Yum.

2 cups sun-dried tomatoes {dry ones, not the kind packed in oil... I bought smoked ones - yum!}
2 cups boiling water
1/2 cup slivered or sliced almonds
1/2 cup cooked white beans, drained
2 cloves garlic, chopped coarsely
1/4 cup olive oil {i omit and just add more tomato water}
2 tablespoons lemon juice
1/8 teaspoon salt
several pinches of freshly ground black pepper
1/2 cup fresh basil leaves

Place the tomatoes in a bowl and pour 2 cups of boiling water over them. Cover with a plate and let soak for about 15 minutes.

In a blender or food processor, grind the almonds to a powder. Use a slotted spoon or tongs to remove the tomatoes from the water... don't discard the water... and add them to the almonds. Add the remaining ingredients and puree, adding up to 1/4 cup of the tomato water and scraping down the sides often until smooth. Add basil leaves and pulse a few times so that the leaves are chopped and dispersed but not pureed.

Cover and chill for at least and hour.

Belly Bites:

Jen {yum!!} - Shayne {yum!} - Ava {yum.} - Nolan {too spicy!} - Coco {yum!}

Veganomicon: The Ultimate Vegan Cookbook

Isa Chandra Moskowitz & Terry Hope Romero

page 64

Vegetarian "Refried" Beans.

This dip is yummy... and Shayne and I find ourselves devouring it with a bag of tortilla chips. Which isn't the healthiest way to eat it... but it's gooood. It also makes a great warm bean dip or a good cold spread for sandwiches, wraps, or crackers.

4 1/2 cups cooked or 3 cans beans - black, small red, kidney, or pinto - rinsed and drained
1 small onion, finely chopped
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon groun cumin
1 teaspoon dried oregano
1 teaspoon dried garlic granules
1 teaspoon chili powder
hot-pepper sauce to taste (optional)
a few dashes of liquid smoke (optional)

Place all ingredients in a food processor. Blend for several minutes or untilo very smooth. Transfer to a serving bowl, cover and refrigerate.

For hot dip, microwave on high for about 3 mintues or heat in a skillet, stirring constantly.

Chili's Salsa

Out of all the restaurant salsa's out there - Chili's and Uncle Julio's are my favorites... This taste's just like Chili's, so I thought I'd share. Sidenote: Why does Chili's have better salsa then On the Border? Same company - you'd think they'd give the better salsa recipe to the Mexican restaurant. Next challenge is to find a match for Uncle Julio's salsa.

I got this off of recipezaar and made a couple adjustments for a fresher taste (the cilantro and lime). It's been a hit every time I've made it... which has been quite a bit lately.

1 (14 1/2 ounce) can tomatoes and green chilies

1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)

4 teaspoons jalapenos (canned,diced, not pickled)

1/4 cup yellow onion (diced)

1/2-3/4 teaspoon garlic salt

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 c. cilantro, chopped

1 t. lime juice

1. In food processor place jalapenos and onions.

2. Process for just a few seconds.

3. Add both cans of tomatoes, salt, sugar, cumin, cilantro and lime juice.

4. Pulse all ingredients until well blended but do not puree.

5. Place in covered container and chill.

A couple hours of chilling helps blend the flavors, and gets better tasting each hour it sits.

Smoky Corn Salsa

I got this from my Bon Appetit magazine... soooo yummy! I love it as a side or with chips. I added a diced avocado too.

makes about 4 cups
2 red bell peppers, quartered, seeded
3 ears of fresh corn, husked
1 bunch green onions, trimmed
4 tablespoons (about) olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon bottled chipotle hot sauce
2/3 cup chopped fresh cilantro

ROAST IN THE OVEN: Turn oven onto 425*. Put corn, peppers, onions on baking sheet. Spray with olive oil spray... sprinkle with little salt & pepper. Roast for 15-20 minutes.

ON THE GRILL...Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.

Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.