Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Showing posts with label vegan. Show all posts

Wednesday, February 3, 2016

Artichoke & Olive Dip

I like having a large list of quick and easy appetizer recipes on hand for party planning. No stress and not a lot of work makes entertaining effortless (except for cleaning the house. Ha!) This artichoke& olive dip is a perfect example. A few high-quality ingredients pulsed together in the food processor and...just like that...the perfect addition to your party platter.

Most artichoke dips are full of cheese, sour cream and cream cheese. Delicious but so, so rich. This recipe contains artichoke hearts, green olives, extra virgin olive oil, garlic, shallots, and spices. You will be amazed at how these simple ingredients produce such amazing flavor. I am making a double batch for this Sunday's Big Game. You should do this same! So, Carolina or Denver?

Artichoke & Olive Dip
(makes two cups)

1 16 oz can artichoke hearts, rinsed & drained
1 clove garlic
1 shallot
1/4 cup extra virgin olive oil
1/2 cup green olives (pitted)
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
2 tablespoons Italian parsley, minced

To the bowl of a food processor, add the artichoke hearts, garlic, shallot and olive oil. Process until smooth. Add green olives and red pepper flakes. Pulse until olives are chopped. Stir in sea salt and black pepper.

Scrape into medium sized bowl. Cover and chill in the refrigerator for a minimum of 4 hours or a maximum of 24 hours.

When ready to serve, stir in parsley. Taste and adjust seasonings if needed. Serve with crackers, a crudité platter, tortilla chips or spread on toast points.
Click Here For Printer Friendly Recipe

Additional Dips to serve this weekend:

guacamole
spicy pico di gallo
triple onion dip with caramelized walla wallas
spicy roasted red pepper dip

It is Dips For The Big Game week at Food Network's Comfort Food Feast roundup. Do you have a favorite dip recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Healthy French Onion Dip with Leeks and Shallots
The Heritage Cook: Chipotle Black Bean Dip
Creative Culinary: Kahlua, Walnut and Brown Sugar Baked Brie
Dishing with Divya: Boiled Peanuts Hummus
TasteBook: Everything Bagel Dip
In Jennie's Kitchen: Hummus, 4 Ways
The Mediterranean Dish: 11 Game-Day Recipes with a Mediterranean Twist
Dishin & Dishes: Individual Nachos with Pico De Gallo
The Mom 100: Warm Jalapeno Popper Dip
Healthy Eats: 5 Lower-Fat Dips for Game Day
Napa Farmhouse 1885: Artichoke & Olive Dip
Red or Green: BBQ Dip With Roasted Vegetables
Taste with the Eyes: Favorite Dish on the Super Bowl Buffet, Guaranteed
FN Dish: 6 Game-Day Favorites That Are Even Better As Dips

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, December 8, 2015

Rye & Roasted Butternut Squash Dressing

Each Fall I eagerly pour through the November editions of every food magazine I can find exploring all the different Thanksgiving recipes. Sometimes I give them a try..., most of the time I stick with my family's favorite traditional dishes. Last year I took a leap and made an intriguing dressing from Sunset Magazine made with rye and sourdough bread, roasted butternut squash, mushrooms and mushroom broth. Oh, my! This is my new "traditional" dressing, to be repeated each year. I love it so much I am making again for Christmas dinner.

The recipe is vegan and perfect for the vegetarians at your holiday table. This year, I added vegan smoked apple-sage sausage that vegetarians and meat-eaters both love. You can make the dressing the day before (up to the adding to a greased baking dish stage) and then bake the day of your party, Of course, it is delicious with turkey, but Christmas day dinner with a prime rib roast? Sublime.

Oh and here is a tip. Fry some of the leftovers the next morning and top with a poached egg. This is crazy good. Happy Holidays everyone!

Rye & Roasted Butternut Squash Dressing
From Sunset Magazine
(makes 16 cups)

1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped

1 lb vegetarian (or not) apple-sage sausage (optional)
3/4 teaspoon kosher salt
1 loaf (1 lb.) stale artisan-style rye bread, cubed
1 loaf (1) stale sourdough bread, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley

sea salt

black pepper

Preheat oven to 375°. Toss squash with 1 tbsp. oil. Sprinkle with seas salt and pepper Spread out on a rimmed baking sheet lined with parchment paper and roast until tender when pierced with a fork, about 15 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.

Cut sausage into slices 1/2 inch thick and saute in the now empty skillet for 2 minutes per side (add a little bit of olive oil to coat the pan) Add sausage to the bowl with vegetables.

Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.

It is Holiday Side Dishes week at Food Network's Fall Fest roundup. Do you have a favorite side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won't Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, December 1, 2015

Avocado Crostini with Oaxacan Sesame Sauce

I saw this recipe in Food and Wine last December and thought it looked like the perfect holiday appetizer. I made it for a few parties, and it was a hit every time. Creamy avocado, spicy sesame sauce, and crunchy grilled toast...what could be better?

The sauce is delicious paired with the avocado crostini but, since you will have a lot leftover, there are many other ways to use. I like it stirred into hot noodles topped with raw cabbage and grated carrots. It is nice drizzled over roast chicken or grilled fish. Try as a salad dressing with crunchy lettuce, green onions, sliced almonds and tangerine slices. This recipe is a winner. Enjoy!

Avocado Crostini with Oaxacan Sesame Sauce
(from Food and Wine, 2014)
makes 2 1/2 cups

1 cup sesame seeds
1/3 cup slivered almonds
1/3 cup peanuts
1 cup peanut oil
1 tsp. crushed red pepper flakes
sea salt
black pepper
1 baguette cut into 1/2 thick slices
1 Hass avocados
1 tbsp. fresh lime juice
1 cup cilantro leaves
chile infused extra virgin olive oil

Toast the sesame seeds, almonds and peanuts in a skillet over medium heat, stirring frequently until you begin to smell the nuts, and they are starting to brown. Let cool.

Add the nuts, peanut oil, red pepper flakes and a pinch each salt and pepper to the bowl of a food processor. Pulse to create a chunky sauce.

Heat oven to broil setting. Place the cut bread on a cookie sheet and place under broiler until golden brown. Flip toasts and brown the other side. Cut the avocados in half and remove the pit. Spoon out the flesh and spread on the toasts. Sprinkle with the lime juice, sea salt, and pepper. Place on a serving platter. Drizzle the crostini with the sesame sauce and sprinkle with cilantro. Drizzle the chile olive oil over the top. Serve with additional sauce on the side.

Click Here For Printer Friendly Recipe

It is Holiday Appetizers week at Food Network's Fall Fest roundup. Do you have a favorite appetizer recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: 5-Ingredient Pizza Skewers
Feed Me Phoebe: Brussels Sprout Latkes with Anchovy Aioli
Creative Culinary: Blue Cheese, Walnut, and Port Wine Pâté
Napa Farmhouse 1885: Avocado Crostini with Oaxacan Sesame Sauce
Red or Green: Chipotle Ranch Dip
Healthy Eats: 5 Lighter Finger Foods for Your Holiday Soiree
Elephants and the Coconut Trees: Baked Falafel and Hummus
The Mom 100: Creamy Avocado Dip
The Wimpy Vegetarian: Jalapeño Poppers Gougere
Daily*Dishin: Peppadews Stuffed with Mozzarella Fresca
Taste with the Eyes: You Don't Have To Be Jewish To Love Latkes
FN Dish: 5 One-Bite Wonders You Need at Your Holiday Party

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, August 11, 2015

Healthy Chocolate & Greens Fudgsicles

Do you remember Fudgsicles? I used to love them when I was a kid. Out of curiosity, I recently googled their ingredients. Here is what I found:

Ingredients: nonfat milk, sugar, corn syrup, whey, high fructose corn syrup, water, palm oil, cocoa processed with alkali, tricalcium phosphate, mono and diglycerides, cellulose gum, guar gum, malt powder, salt, polysorbate 80, polysorbate 65, carrageenan

Ick, right? So I decided to recreate the classic and make it healthy as well as delicious. I was drinking my morning smoothie, and inspiration struck. Add a little bit of unsweetened chocolate along with my usual chocolate protein powder, freeze in popsicle molds and viola...a delicious dessert treat that is loaded with greens, protein, and nutrients. No added sugar, vegan (if your protein powder is vegan) and healthy as all get-out. How cool is that?

I love how easy it is to make this recipe. Five minutes of prep, a minute in the blendar or food processor and a quick pour. I get 16 popsicles from this recipe, but it all depends on the size of your molds. It is so nice to know that I can pull one from the freezer whenever I want. Healthy, delicious, premade. Perfect. Enjoy the rest of summer everyone!

Healthy Chocolate & Greens Fudgsicles

3 cups coconut, almond or soy milk
1 cup organic baby spinach
1/2 bunch organic Italian parsley
1 stalk organic celery
1 organic apple
1 organic banana (I chop up bananas and store in freezer for my smoothies)
1/2 cup fresh or frozen organic blueberries
2 scoops chocolate protein powder (find one without added sugar)
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon

Chop or tear fruit and vegetables into large pieces. Add all ingredients to blender. Chop, pulse, puree until the mixture is very smooth. Taste smoothie and add additional protein powder if you want your fudgsicles a bit more chocolatey.

Pour into popsicle mold and freeze until firm. Serve.

Click Here For Printer Friendly Recipe