Cowboy Caviar

A coworker from my past introduced me to this completely simple, economic and tasty appetizer.  The ‘caviar’ is not fish eggs, but yummy black turtle beans.  Good chunks of veggies, tortillas, and sturdy tortilla chips are good options for dipping or scooping this tasty concoction.  I never got the formal recipe from Kathy, my coworker, but I noted the ingredients and build this to taste.

1.5-2 cups black beans
1 large clove garlic
onion, small dice  (sweet onions are better, in my opinion)
red pepper, small dice (I’ve used fresh and roasted red peppers. Different taste profile, but both successful)
olive oil
lime juice
salt and pepper

1 8-oz brick cream cheese

Combine everything but the cream cheese in a bowl.  Bean mixture can be made up to a day in advance.  Much longer and the veggies get soggy.   Refrigerate for at least an hour to let the flavors meld.

Soften the cream cheese and spread it on the bottom of any flat plate or baking dish with a little bit of a lip to keep juices contained.  I’ve used a 12″ pizza pan, a 9×14 baking dish, and a large dinner plate.  Just be certain whatever it is, it’s not so big that the cream cheese ends up being spread too thin.

Spread the bean mixture evenly over the cream cheese.  Serve with the above suggested dippers  and prepare for rave reviews and requests for Corona.

Photo credit: Father Jack

Spicing Up Lunch

When you think ‘pesto’, you probably think the basil variety, right?  Well, ‘pesto’ is the Italian word for ‘paste’, and soft green herbs lend themselves well to pesto.  Try making a nice cilantro pesto.  There are several variations available on this particular pesto, but cilantro, salt and olive oil are a given.  Almonds are a good complement to the delicate cilantro flavor.  And to kick up that southwest flavor, add a little onion, or a chile, or a touch of lime.  Then, use as is or as an add-in to cream cheese as a delicious alternative to traditional sandwich dressing.

For those who brown bag it, this is just one suggestion for making that lunch interesting, which then makes carrying lunch more of a choice than a decision of necessity.

Editor’s Note: Those reducing their meat and dairy intake might appreciate this list of ideas for vegan sandwiches.

Photo credit: ingrid taylar

Microplane Grater

I’m such a big fan of kitchen tools, that the microplane grater was a no brainer for me.  Of course, it makes a couple of my existing tools redundant, but that’s okay.  This tool replaces the traditional box grater for all fine grating.  From grating hard cheeses like Parmesan or Asiago, to zesting citrus, or grating fresh nutmeg, the microplane grater is a very flexible kitchen tool.

It is an easy-to-hold, easy-to-use tool that I think is a great addition to any kitchen and a great gift to anyone who has a kitchen.  In other words, it’s a good thing for everyone.

Photo credit: Muffet
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Cream Cheese Sandwich Spreads

This isn’t a new idea.  Consumers of bagels had this idea long ago.  Put cream cheese on a sandwich!  I adopted the idea while in college in Cleveland and have never looked back.  Cream cheese is a wonderful replacement for aged cheese on any sandwich that includes deli meat.  It’s less expensive, less fatty (especially if one uses Neufchatel), and stays on the sandwich.

Then, consider jazzing up that cream cheese.  I’ve added fresh garlic and dill; horseradish and bacon; sun dried tomatoes; or roasted peppers as savory options.  Cream cheese with cinnamon and honey goes great with banana or apple on a sandwich.  The savory cream cheese options are great paired with a nice deli meat, rolled, and sliced for an appetizer, too.

Still, my point is that a sandwich does not need to be just a sandwich.  There are many options for jazzing up the sandwiches in your brown-bag lunch.  Be the kid in the lunchroom who’s envied by the other kids, add some garlic and dill cream cheese to that canned salmon sandwich!

Editor’s Note: Going dairy free? Check out this list of vegan sandwiches.

Photo stream: kthread

Fried zucchini flowers

Zucchini plants were always plentiful in my grandparents’ garden.  Anyone who grows zucchini successfully knows that, at some point, one can wish there weren’t so many!  Here’s a great way to enjoy the zucchini plant and put a little production reduction into place.

The following is the primary ingredients in the breading.  Amounts are completely fluid.

Zucchini flowers, rinsed.  (use the male flowers…those without a fruit behind the blossom).  Also, early in the day is the best time to harvest. The flowers close and wilt as the day progresses.  Always beware of bees hiding in the flowers!

In one bowl, mix together egg and milk (start with one egg and enough milk to make the mixture thin)

In another bowl combine flower, garlic powder, salt pepper.  Other optional ingredients are dried parsley, basil, and/or oregano.

Heat a small amount of oil in a fry or saute pan until the oil shimmers.

Dredge the zucchini flowers in first the egg/milk mix and then the flour mixture.

Place in the hot oil and cook just until the flower browns, flipping when the first side is finished. Place on paper towel to remove excess oil.

I like these best fresh out of the pan, but they work no matter what.  Also, these can be a different, interesting pizza topping…  Also, I’ve used flowers from other summer squash and smaller winter squash to good effect.

Photo credit: Allerina and Glen MacLarty

Simple Appetizer – Fried Codfish Balls

Photo by jasonlam

Growing up with my Italian relatives added a whole bunch of yummy cooking ideas to my recipe box.  This particular side, usually prepared around any major holiday meal, is a personal fave.  Because all spices are ‘to taste’,  this recipe is easily modified.  It works with any seafood, really, but my best experience is with Cod.

Bruno Family Codfish Balls

1 c flour
1 t baking powder
2 eggs
Salt and Pepper to taste
Parsley, parmesan cheese, garlic powder to taste
1 lb Cod  (This can be salt cod or fresh)

Mix together all ingredients for batter.

Cut the fish into bite sided bits.  Dip each piece into the batter.

Deep fry  in hot oil until golden brown.

Consume!

Related Reading: Affordable Canned Salmon Recipes

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