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

Add Some Chevre

Another great way to add some snap to a sandwich is chevre.  Chevre is a tangy, light, soft goat cheese whose flavor and texture make it a great layer on a  veggie wrap, for example, loaded with carrots, cukes, sprouts, and whatever other vegetable options are available to you.  Chevre cheese is a mid-priced cheese, but at least one big box store I know, offers an 8-oz log at a passing fair price.

If you’ve never had chevre, give it a go. It is not only good on a sandwich, but is good as an appetizer component, too.

Editor’s Note: Those in the lactose interolance camp might want to check out this list of vegan sandwiches.

Photo credit: Belgian Chocolate

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

Welsh Humbug

On a recent trip home, I went on a recon mission to find some of my favorite family recipes that I didn’t already have in my collection.  I went on a candy-making spree sometime in my teen-aged years.  My stepfather brought this recipe to the table in the midst of my hard-candy phase.  I loved it.  The ingredients are few; family can be involved; great for gifting; just plain yummy.

1/2 c vinegar
1/2 c water
2 c brown sugar
Butter the size of a hickory nut (larger than a walnut)
Peppermint oil

Mix first four ingredients in a sauce pan.  Boil until mixture reaches hardball stage 250° F–265° F).

Add 6 drops of peppermint oil and stir until combined.

Pour mixture onto a greased platter to cool some.

When mixture is cool enough to handle, pull like taffy until mixture gets a sheen.

Cut into 1/2″-1″ chunks.

Photo credit: Sunset Sailor

Honey/Peanut Rolls

My mother made this for us when we were kids.  Can’t go wrong with peanut butter and honey, in my humble opinion.  This treat just brings that home.  Few ingredients, cost effective, pretty healthy and yummy, too.  And it keeps well.  It’s a great holiday cookie; hostess gift; or just a nice sweet to have on hand.

1 c nonfat dry milk powder
1 c peanut butter (I use crunchy)
1 c honey
1/2 t vanilla
1/2 t rum extract (or more vanilla)
1/2 c chopped peanuts

Combine dry milk powder, peanut butter, honey and flavorings in a 2-qt mixing bowl.  Combine thoroughly. Divide in half. Shape each half into a ball; cover and refrigerate for an hour.

Line two 12″ strips of aluminum foil with waxed paper; sprinkle each with 1/4 cup of the chopped peanuts.  With hands buttered (or sprayed with vegetable spray), shape each ball of candy into a roll 5-6″ long.  Place each roll on peanuts and continue to roll distributing nuts evenly.  Roll from center to both ends until roll is 3/4″ to 1″ in diameter. Wrap in foil and twist ends tightly.  Chill thoroughly, then slice into bite-sized pieces. Makes about 3 dozen pieces, or 1 1/2 pounds.

Sugar and Spice Nuts

I’m not really sure when this recipe showed up in the family retinue, or from which Bruno sister it originated.  I can tell by the condition of the index card on which it’s printed that it’s been awhile, though.   And these are a fave of mine.  I don’t make them every year, but always remember how much I like them when I DO make them.

These are great for holiday entertaining, gift giving, or no reason at all.

3/4 c butter
2 lg eggs @ room temperature
1 c sugar
1 T cinnamon
1/2 t salt
5 c nuts

Heat oven to 350 degrees.  Line 10 1/2″ x 15 1/2″ pan with aluminum foil.  Put butter in pan to melt while oven is heating.  Beat egg whites until foamy.  Gradually add sugar and beat until stiff peaks form.  Beat in cinnamon and salt. Fold in the nuts.

Spread the nut mixture over the melted butter in the pan.  Bake for 30 minutes, stirring 3 or 4 times to keep nuts separated during baking. Cool in the pan for 5 minutes.

With slotted spoon, transfer nuts to brown paper or waxed paper to cool complete.  Store nuts in a  jar or tightly covered container.