Basic Artichoke Dip with "Options"

Mix:
One Jar or Can artichoke hearts, drained and chopped up (reserve liquid)
1/2 pkg cream cheese, (I use fat-free or low-fat) room temperature
1 clove of garlic (mashed)
1/3 cup plain nonfat/ low-fat yogurt or sour cream
1/4 cup thinly sliced green onions or fresh chives (green part too)
1 t Italian herb seasoning (or some thyme, basil, etc.)
1/2 t teaspoon salt (kosher if you have it)
1/2 cup of parmesan

Optional-
*can of crabmeat -drained
*green chili pepper or tabasco
*handful of fresh spinach - chopped very small w/o stems
*use reserved liquid from artichokes if you need it to make it creamier.

Cook for about 25-30 minutes in a covered casserole at 350.
Serve with crispy whole wheat pita chips (YUM)

Oatmeal Apple Crisp

OATMEAL APPLE CRISP

3-4 c. apples, chopped
3 tbsp. flour
1 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. brown sugar
1 c. oatmeal
1 1/2 c. flour
1/2 c. butter

Combine apples, white sugar, 3 tablespoons of flour, cinnamon and nutmeg. Blend well and place in 9"x13" greased baking dish. Combine brown sugar, oatmeal and 1 1/2 cups flour. Into this mixture, cut butter and mix until it becomes crumbly. Spread over the apples. Bake at 375 degrees for about 40 minutes or until apples are tender. Serve hot or cool with cream or ice cream.

Sweet Potato Chipolte Soup

A Soup we are having for Thanksgiving - has a little zip to it!!

Ingredients
1 tablespoon olive oil
1 white onion, chopped
2 tablespoons packed brown sugar
4-5 garlic cloves, minced
1 1/2 teaspoons minced and peeled fresh ginger
1 chipotle en adobo, chopped
3 sweet potatoes (about 2 pounds), chopped
6 cups chicken broth (or veg. broth) ( I use low sodium - why not?)
3/4 cup dry white wine
pinch of salt
1/4 tsp black pepper (from a pepper mill if you have one)
1- 8 oz can evaporated milk (non or lowfat)
2 teaspoons grated lime zest
2 teaspoons fresh lime juice


HOW TO:
Heat the oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until tender. Add the sugar, garlic, ginger, and chipotle pepper; cook for about 2 minutes.

Stir in peeled and chopped sweet potatoes, broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally , until fork-tender, about 25 minutes.

Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture to a food processor or blender and puree (I use a hand held mixer right in the pot).

Return soup to pot. Stir in evaporated milk and return to a simmer. Remove from heat and stir in the lime zest and juice. (I also like to put this in my crockpot- keeps the milk from getting weird while heating.)

Easy to freeze in 1 serving containers...makes a great lunch to go if you have access to a microwave.

Easiest "Pie" you will ever make!

Is it a Pie or is it a Tart?
Oven 425

1 "Store bought" pie crust (that you roll out)
1/4C fig jam**
1# plums**
1 egg w water for egg wash
1/2C sugar (raw cane if you have it)

• Take pie crust out of fridge and get to room temp. Roll out flat onto cookie sheet.
• Take jam and spread out on crust
• Take fruit and layout toward the middle and stack up around the center.
• Fold edges of pie crust around the fruit just to keep it from falling out, leaving most of the fruit exposed at the top.
• Brush edges with egg wash and sprinkle with sugar.

Bake @425 for 45 minutes. If you use parchment paper on a cookie sheet it is much cleaner. If you have no parchment paper just make sure you grease your cookie sheet.

If you have diabetic friends, you can leave off the sugar if you choose. And you can use sugar free jam.

**Fruits: any pitted fruit and jam that sounds yummy with it.

How easy is that? Even without the sugar it is really yummy - I did a strawberries and rhubarb jam -of course I used the sugar. But the first time I had it, it didnt have any. All Fruit Jam and no sugar on the crust.

Salted Herbs or Herbs Salee

Ingredients
* 1 cup chopped fresh chives
* 1 cup chopped fresh savory
* 1 cup chopped fresh parsley
* 1 cup chopped fresh chervil
* 1 cup grated carrot
* 1 cup chopped celery leaves
* 1 cup chopped green onion
* 1/4-1/2 cup coarse salt

Directions
In a large bowl, combine herbs and vegetables.
Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt.
Repeat layers until all of the herb mixture and salt is used.
Cover and refrigerate for 2 weeks.
Drain off accumulated liquid and pack herb mixture into sterilized jars.

Watermelon Salad, by Katharine

I made the salad as follows:

seedless watermelon cut in bite sized cubes
lots of cilantro
some arugula if you have it
a bit of fresh tarragon
chives or red onion or onion sprouts...or whatever onionish you have
some crumbled feta
some fresh basil...just enough to give it a bite\
I threw in a handful of crushed flax seeds

The dressing was a bit of raspberry vinegar and a bit of tarragon vinegar (use whatever vinegar you have and like)
some olive oil
some freshly ground black pepper

Another trip for Katharine and I stay here...

Here is what she said:

I can't wait to start the cooking at the Margaree. Did I tell you some of the menu? Scallops the first night, filet of beef with stilton the next, rack of lamb the next, and god knows what after that. Lunches will be foie gras with poached pears; caviar with cheeses; Jamie's mushroom soup...then leftovers. I hope I can get all the stuff in my little CRV...along with Molly and the boys. YUMMM!!