What to serve, I pondered, with a hearty pasta and a rich frozen dessert? The answer turned out to be a hot, creamy spinach dip, made healthier with the addition of reduced-fat sour cream and a greater proportion of spinach. Light yet indulgent, it was a nice, green start to what would be a filling meal. I can't wait to serve it again during March Madness playoffs. Want a killer app that's at once both sinful and guiltless? Just keep reading.
Posts for March 18th 2011
This mixture can be made one day in advance and stored in the refrigerator before baking.
10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
1 clove garlic, crushed
1 cup (4 oz) shredded part-skim mozzarella cheese
Fresh pepper, to taste
Pita chips, for dipping
- Preheat oven to 375°.
- Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve immediately with pita chips. Makes about 2 1/2 cups.
Nutritional information per 1/4 cup serving: Calories 92, Fat 6.8 g, Carbohydrates 3.0 g, Fiber 0.7 g, Protein 5.3 g.
- Appetizers, Dips
- North American
Allow us to quiz you on a few of our top stories from the week, to see if you were really paying attention. Will it be tough times — or smooth sailing? There's only one way to know.Take the Quiz
Pabst Brewing Co. — along with Blast's spokesman, Snoop Dogg — is hoping to target women in their late 20s with the fruity drink. Would you drink it?
- A collection of sweet and savory snacks for your desk drawer.
- A collection of sweet and savory snacks for your desk drawer. — Chow
- The FDA on radiation safety: "There is no risk to the US food supply." — FDA
- Was it the Noma book that cost René Redzepi a third Michelin star? — Grub Street SF
- Food trucks have officially jumped the shark: even Jack in the Box has one. — Eater
- How foodies are raising money for Japan. — Epi-Log
- As food prices soar, so will your restaurant tab. — Walletpop
- Amidst Japan's nuclear crisis, Chinese shoppers are stockpiling iodized salt. — Eatocracy
- Must make: Middle Eastern lamb pizza. — Serious Eats
When I suggested you welcome National Meatball Day with a few major meatball dishes of your own, I was surprised by the number of responses on Facebook from those of you who'd given up animal protein for Lent. Whether you're observing the holiday — or just trying to be healthier on yourself and the planet with a little bit of vegetarianism — here are some suggestions for easy, elegant, and meat-free meals.
- I crack each egg, one at a time, into a small bowl. If it's A-OK, I transfer that egg to a large mixing bowl — this way, one bad egg won't ruin the whole mix.
- With another medium-size mixing bowl nearby, I reach in with clean hands, and gently cradle each yolk, allowing the whites to slip through my fingers while being careful not to burst the yolk's membrane.
- I then place each separated yolk, one at a time, into the medium mixing bowl.
Et voilà! I'm left with one bowl of yolks and a separate bowl of the remaining whites. How do you separate a bunch of eggs?
Good morning! Here's an idea: why not be like Dice215 and make mascarpone-stuffed French toast over the weekend?
French toast made from Challah bread stuffed with mascarpone cheese and topped with warm brown sugar banana sauce.