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Posts from the ‘JESSY’ Category

Feb 2

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Baked Artichoke Dip by Jessy Gray

I was raised by hippie-ish parents in the middle of nowhere, and while some aspects of my childhood were pretty normal, my mother was far ahead of her time in terms of making organic food a priority.  We had a huge vegetable garden and my parents froze and canned as much produce as possible so that we could enjoy it year-round.  My mother baked her own bread, belonged to the local food co-op, and fed me graham crackers when I demanded a treat.  (No joke!)  Now that I’m a parent, I do my best to feed my children (and reluctant husband) a diet that is heavily biased toward fresh, local, seasonal produce, fresh eggs, organic milk, and antibiotic-free meats and poultry.  And when I entertain….all that high-minded, healthy behavior goes right out the window and I serve my guests only the finest in processed foods.  Nearly everyone I know seems to have a version of this recipe, which is not only a crowd-pleaser but a total artery-clogger to boot.  Happy Super Bowl!

BAKED ARTICHOKE DIP

1 x 14-ounce can artichoke hearts, packed in water

1 ½ cups shredded or grated parmesan cheese

1-2 cups mayonnaise (and no, not the low-fat variety)

1 small can chopped green chilies (I prefer Old El Paso brand) – don’t be afraid; they aren’t spicy, but add a great deal of flavor.

Mix all ingredients together, place into a small casserole dish and bake at 375 degrees until golden brown on the sides of the pan (about 20-25 minutes).  Serve with a freshly sliced baguette, tortilla chips, crackers, or really just about anything.  You can easily double the recipe too.

Jan 10

Linguine Red Cabbage
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Linguine with Red Cabbage by Jessy Gray

Now that the holidays are behind us it’s time to focus on New Year’s resolutions and, for me, healthy eating (whoops, I mean, a return to healthy eating) is always high on the list.  This recipe is perfect for January because it’s hearty, healthy and uses cabbage, which is available in abundance this time of year.  This recipe also has great shock value – watch your husband’s jaw drop in disbelief and then attempt to smile when he hears what’s for dinner.  Believe me though, he’ll totally want seconds.  I adapted this from Food & Wine, and it will make at least 6 hearty main course servings.

LINGUINE WITH RED CABBAGE

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 medium red onions, very thinly sliced

1/2 teaspoon red pepper flakes, or more to taste

salt and freshly ground pepper

4 garlic cloves, minced

2 pounds red cabbage (about one medium head), thinly sliced (about 8 cups)

1 x 13.25-ounce box linguine (I like to use whole wheat)

1 cup feta cheese, crumbled

1/4-1/2 cup flat-leaf parsley, chopped

1 cup reserved pasta cooking water, divided

Heat the olive oil in a large, deep skillet.  Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes.  Add red pepper flakes, salt and pepper.  Add the minced garlic and cook, stirring, until fragrant, about 3 minutes.  Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender (20-30 minutes).

Meanwhile, bring a large pot of salted water to a boil, add linguine, and cook until al dente.  Reserve 1 cup of cooking water before draining.  Return pasta to cooking pot.  Spoon the cooked cabbage/onion mixture over pasta, add the reserved pasta water (start with a 1/2 cup then add more if needed), and toss well. Incorporate the crumbled feta into the pasta/cabbage mixture, adjust seasoning and serve topped with a generous amount of chopped parsley. (The leftovers make a fantastic lunch!)

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