Fresh Spinach & Basil Spread

Surprisingly rich, this versatile dip/spread might fool you into thinking it has full-fat cream cheese and sour cream.  Only 46 calories per 2 Tbs - with 2.3 grams of protein.  

If you don't prefer the intense green color - reduce (or eliminate) the spinach.  The original recipe suggests using a food processor, but my Blendtec handled it just fine.  Adjust blending time for smooth or chunky texture.

Source:  slimsanity.com

Streusel Topped Zucchini Bread

This not-too-sweet zucchini bread hides those tell-tale streaks of green under a delicious topping.  

One key to baking with zucchini is removing as much of the moisture as possible before adding it to recipes.  I've found that using a salad spinner is a great help.  Then I let it finish draining in my sink as I get the batter ready to add it in at the last minute.  

Be sure to check for doneness at around 50 minutes, as it might be tricky to tell if your bread is ready as it hides beneath the topping.  

Turkish Red Lentil Soup

About a month ago I returned from a once-in-a-lifetime trip to Turkey & Greece.  Everywhere we went, they had the most comforting Lentil Soup.  Since I've come home, I can't get it out of my mind - so of course I had to find a recipe that was at least close to what I remembered. 



Before this, whenever I heard the word "Lentil" - I immediately lost interest.  But this soup changed that.  Of course, it could have been the location - that always helps.  But this is just as delicious as I remember.  Two things make it stand out:  smoked paprika (Spanish paprika is OK, but the smoky flavor is outstanding) & fresh squeezed lemon juice.  Be sure to check out the Turkish way to squeeze fresh lemon juice - without seeds.  

Fresh Corn Dip

It's a sad day when fresh corn is almost gone.  I love to buy it during the too-short season, but I have a tough time using up a dozen ears.  As a result, I usually have at least a few leftover ears of cooked fresh corn in my refrigerator I need to use up.  There are lots of ways to use up fresh cooked corn, but I had never tried it in a dip before. 

Usually corn dip is baked (and it's fabulous, by the way), but this fresh version is so unique & different than other summer dips.  If I were to make it again (cold) - I would eliminate the cheese.  You just don't need it.  But if you are baking it - by all means, don't forget it.  

A friend I work with in my mission is 88 years (young), but has had some recent heart problems.  When I bring something to share with everyone, I try to adapt it so she can enjoy it too.  "Slimming down" a recipe can be tricky - no salt, no fat, no sugar, etc...  I took a chance and put together a small portion for her by eliminating the garlic salt, mayo, sour cream, and cheese.  I substituted greek yogurt for the mayo & sour cream - adding just enough to hold it together.  Garlic powder instead of garlic salt.  I was totally surprised - I preferred the healthy version hands down.  It tasted so FRESH and not so heavy.  Next time I'll skip all the extras, and feel good about enjoying it.

Creamy Yellow Squash Soup

Time to introduce myself - I'm Anne's third daughter, Whitney.  I'm the only daughter that lives close to Mom, and the two of us like to get together whenever we can for a little "cooking therapy".  

We are a family of four, but often times only three are at our table.  My husband has very busy periods at work which often leaves me alone persuading (begging!) my two stubborn toddlers to eat. I married a Southern boy with a drawl and an expectation that food is always paired with football. I'm slowly learning some of his favorite southern dishes.  I remember there being lots of spilled milk around our childhood table.  There is plenty of that at my table today.  My family is in the stage of sticky fingers and temper tantrums over eating peas. Cooking with young kids can sometimes be less than motivating to get dinner on the table, but I enjoy baking a treat after the kids are in bed. Our favorites are chocolate chip cookies and rice crispy scotcheroos.

With summer on it's way out, and fall on it's way IN - we decided to whip up a new soup recipe I found using the yellow squash that is taking over this part of the planet right now.  

Most squash (or veggie based) soups have a boatload of cream, sour cream, cream cheese, or whatever it takes to make them a little more flavorful.  That defeats the purpose of a veggie soup in my mind.  So when I saw this recipe, and noticed it only has BUTTERMILK for an added ingredient - it was hard to believe.  But when squash is cheap (uh... FREE) - why not give it a try?  You'll also notice it has a small amount of potato as an ingredient.  We think that is one of the things that adds to the creaminess and makes it silky smooth.

Just a few things to know first:  If you're using a squash the size of a LOG (Did you forget to pick for a few days?  Surprise!) - be sure to remove all the seeds and soft pulp in the center.  

Next - don't season until the soup is finished.  The original recipe didn't call for any salt, pepper, or seasoning of any kind.  We felt it needed some salt (but not much!) and spice.  We did a little taste test with Cumin and Curry Powder.  It was hard to decide - they both added a nice warmth that we loved.  If you salt this, take it easy - and add in 1/2 tsp increments, tasting as you go.  We used about 1-1/2 tsp salt.  

The buttermilk is totally under cover - you'll never know it's there.  We think it adds just enough tang to the bland squash.  And to think this is a low calorie soup too - a bonus!  

The acid test was feeding it to my little guy (soon to be age 2 - and he dissects most of what is on his plate first before attempting it)  He had three bowls - gone in a flash.  

Before your squash freezes - give this a try, you won't be sorry.  

Tzatziki - Cucumber/Yogurt/Dill Dip

This hard-to-describe dip/sauce/condiment is great all by itself, or even better with fish, grilled meats, and triangles of soft pita or naan bread.  With cucumbers in full swing right now - whip them into this healthy snack and enjoy.  If you don’t particularly love yogurt - you’ll be surprised at how good this is.

My neighbors are wonderful - they leave gifts on my porch in the summer after their gardens start producing.  I’ve had a LOT of cucumbers left at my house and I love to use them in smoothies and drinks.  But I was ready for something new.

Occasionally I enjoy Greek food - and I’ve had Tzatziki a few times. It is always served cold, sometimes as an accompaniment, and even served with bread for the first course of a meal.  Greek restaurants serve it with Souvlaki (meat/vegetables grilled on a skewer) and gyros (a sandwich with roasted meat, tomato, and onion - wrapped in a pita).

For me, however, I love this so much I don’t need another course in a meal where this is served.  The yogurt is a healthy dose of protein, the cucumbers add a wonderful freshness, and the garlic & dill keep it from being the least bit boring.  

I love it with naan bread.  Naan is like pita bread (on steroids).  I cut it into triangles and spoon this dip over the top.  Heaven.  It’s easy to find refrigerated naan bread if you don’t make your own.  I have yet to master naan bread... but there’s always tomorrow to learn.

For the very simple recipe, go to:
www.changeabletable.com

Cheesy Summer Squash Bake

The heat is on, and so is the squash!  I spend 9 months of the year wishing I didn’t have to buy it at the grocery store, and then when it comes on, it’s here in a BIG way.  I found this on a book club website - which was so interesting.  I adapted it so it wasn’t so “seedy” - and I think we have a keeper.

All summer squash is welcomed around here with open arms (for the first week, anyway).  Like most families - my kids would tolerate it well for the first few recipes - and then they would start eyeing everything with suspicion for flecks of green & yellow.  

This recipe makes no apologies for the fact that it has squash.  But it’s more “likable” because I  decided to scoop out the seeds first.  That gives you two advantages.  One - the amount of water that seeps out of the squash as it cooks is reduced a LOT.  Two - those picky eaters spend a lot less time removing the seeds before they enjoy it.  

I also appreciated the fact that there is no “cream-of-something” soup in this recipe.  It doesn’t need it.  The Ritz cracker crumbs, egg, and milk add a great texture to the casserole without adding condensed soup.  

Then... there’s the cheese.  Squash is so bland that it really needs something to get you invested in a dish where it is the main ingredient.  

I decided to use my microwave to pre-cook the squash and onion - couldn’t be simpler.  From start to finish - this took me about 15 minutes to get ready to bake in the oven.  Another half hour to bake - and you have a delicious (non-seedy) side dish that is a great addition to a summer meal.  

For the recipe, go to:
www.changeabletable.com

Chicken Divan

This adds another dimension to the Chicken Broccoli Curry my family has always liked - rice.  The rice lightens it up, and makes it go further.  Of course - the thing that makes it unique is that tiny touch of curry.  It’s so subtle, everyone asks “what’s in this?”  Without it - it’s just another chicken casserole.

I realize that canned creamed soups are not as popular as they were back in the ’70’s and ’80’s - but they can take a few steps out of most casserole recipes.  It’s hard to make a casserole as creamy without that trusty canned soup.  

So for recipes like this one - I don’t give that a second thought, and I reach for the convenient can.  

I never have good luck with rice cookers - and I’ve found a great way to cook rice without the usual boil-overs.  Not sure where I heard about this - but all you do is place a paper towel over the saucepan and clamp on the lid.  Make sure you bring the rice to a boil beforehand, and turn it to low before covering it.  No mess - and fluffy rice every time.

I’ve become hard to please the older I get.  I don’t enjoy leftovers at all - so I have started to split a casserole between two containers.  

One to keep at home - and one to give away.  I use the round (cake-size) tins that have a foil lid for meals I give away.  Just enough for 2-4 people.  

This version of our old family favorite (which you’ll find HERE) is just as good.  But also try this one with rice and a little less “sauce” and see what you think.

You'll find the recipe at:
www.changeabletable.com

Big Batch Green Bean Casserole

This popular Thanksgiving side dish in the US was created in 1955 by a staff member in the home economics department of Campbell Soup Company.  Dorcas Reilly - the team leader - said their objective was to “create a quick & easy recipe around two things most Americans always had on hand in the 1950’s: green beans & Campbell’s Cream of Mushroom Soup."

I can’t count the number of times I’ve had my kids call home needing to know the “exact” recipe for Green Bean Casserole.  It’s usually around Thanksgiving, Christmas, or Easter.  This year on Thanksgiving eve, two of my daughters reminded me that “Mom... it’s NOT on the blog!”  

So this is a mandatory post.  I know it’s not rocket science, or food snobbery.  It’s just good old fashioned comfort food - what I grew up hearing wise cooks refer to as a “hotdish”.  At my sister’s home this year - the younger group made their own fresh green beans.  We in the (wise) older generation preferred the comfort version of good old Green Bean Casserole.  (Healthy cooking returns after the holidays...)

Of course, this would not be the same without the addition of French Fried Onions.  These are smaller than fried onion rings you would find in a fast food drive through.  Instead, they are smaller and irregular in shape.  This makes them perfect as a garnish for this great comfort food casserole.  It used to be that they were sold in a paper canister, but this year I noticed they have switched to an airtight plastic can.  

Since I usually only make this in MASS for a large group gathering - I’ve listed amounts for a DOUBLE batch.  You can halve it for a standard 9” x 13” deep dripper pan.  When I make a large amount like this, I buy a #10 can of green beans from Costco or Sam’s.  The warehouse stores during the holiday season often carry a foodservice size bag of french fried onions - which makes it more economical.  

Everyone seems to make their green bean casserole differently.  The original recipe directed that you stir half the french onions INTO the soup & beans.  The remaining half are then to be sprinkled over the top before baking.  We like them ALL on top - so they stay crunchy.  Some families add water chestnuts for a little crunch... again, we are purists and like them without.

So kids... here you go.  The really HARD recipe for Green Bean Casserole.

"Our" (family size) recipe can be found at:
www.changeabletable.com

Condensed Cream of Celery Soup

Lately the food world is beating up on the standard (red & white can...) condensed cream of something soup.  Up until now, it was hard for me to duplicate the smooth creamy texture of the canned variety.  The texture in this recipe comes from lots of healthy vegetables - not too much starch & extra additives

With any good blender, this soup is fast and simple.  And it has another big advantage... you don’t have to use extreme measures to get it out of a (maddening!) pop-top can.  I can’t tell you how many spatulas I have cut to shreds trying to clean out a Campbell’s can.  Whose idea was that, anyway?

When I was raising my family, condensed cream soups were a staple item - so convenient to use.  Added to meat, pasta, rice, etc... creamed soup was the ‘peacemaker’ ingredient to make any combination of ingredients work.

But now, when I read labels (which I didn’t take the time to do all those years ago) - I look for other options.  Making my own condensed soup helps me control the salt and additives that seem to be out of control in most canned foods today.

Not only is this soup great to use in cooking, but it’s wonderful by itself in a bowl.  Grate a little cheese over the top, add croutons, crackers, etc... and it makes a great light meal.

For the recipe, go to:

www.changeabletable.com

Low-Fat Tomato Basil Soup

I’ve tried a LOT of Tomato Basil Soups.  They are all delicious.  It’s hard to duplicate the creamy, thick variety.  I found a secret... crushed tomatoes (skins and all)  This adds great texture, and a bright fresh flavor that are hard to achieve without roasting fresh tomatoes (which are rare this time of year)

This all came about because I wasn't paying attention when I was shopping for canned tomatoes at Sam’s Club.  I get tired of paying over $1.00 for a 15-oz can - and that’s a LOT of cans to open!  I bought a #10 can at Sam’s Club for $2.89.  That’s 96 ounces (almost the equivalent of four 28-oz cans).  So it was a bargain.  But what I didn’t realize was that it was CRUSHED tomatoes, skin and all.  When I first opened it, I was so disappointed.  Tomato skin is not very appetizing (to me), and I almost threw it out.  That would have been a mistake.

This put me on my quest for a soup recipe that utilized crushed tomatoes (there aren’t many out there...)  Most of the time, crushed tomatoes are used to make pizza and pasta sauces.

Everyone loves Tomato Basil Soup.  Tomato soup has come a LONG way from the Campbell’s in a can - thanks to fresh ingredients, lower sugar, and very little starch.  

I looked all over for a recipe that met my expectations, so this is a combination of about four.  But, as I said before, the secret I found was a can of crushed tomatoes. It adds body to the soup in a way that thickening (such as flour, cornstarch, etc...) can’t.  At the same time it retains a really fresh-from-the-garden flavor - not to mention the color.  The red is so bright it will blind you! 

You can thin this with cream or milk, which makes the flavor less intense.  I chose not to.  Add toppings of your choice - including grated parmesan, a drizzle of sour cream, orzo pasta, etc...

For the recipe/photos/instructions - go to:

www.changeabletable.com