Meatless Monday – Buffalo Cauliflower Bites (vegan, gf)

by joycevandenbergporterMay 20, 2019

Perfect for Game Time! Right now we have basketball and hockey playoffs – right in the middle of baseball season. These buffalo cauliflower bites are a crowd pleasing snack that is a twist on the traditional buffalo wings but without the chicken. They are not meant to taste like chicken but they do taste pretty good. It’s really all about the buffalo sauce. This is a fun recipe that can cater to various tastes and dietary needs. In my house, we have vegetarian (me) plus gluten free and dairy free omnivores. Everyone was happy.

I posted a recipe for Buffalo Wings Two Ways five or six years ago just before I stopped eating chicken. It included a recipe for both chicken and cauliflower ‘wings’. I decided to circle back and improve on the cauliflower recipe and try to give it more of a coating for the buffalo sauce to stick to. We (me and my test kitchen peeps) went through a few variations and methods but are satisfied with this final version. Due to my gluten free people, I used half almond meal and gluten free panko instead of flour. I was aiming for a thicker and crisper crust. Using white flour or gluten free white flour will result in a lighter crust which some people might prefer. You can also use a whole grain flour like white whole wheat flour for a few extra nutrients or crushed breadcrumbs for some crunch. Any combination of flour and breadcrumbs will work as well.

Why cauliflower? For me the biggest reason is because its not chicken and I still get to have the buffalo sauce. 😉 For everyone else, cauliflower is a chameleon that can become whatever you want it to be. It’s mild nature allows it to absorb flavors and it can be grated and formed into a multitude of carb free and gluten free foods; rice, mashed potatoes, pizza crust, tortillas… Cauliflower is not empty though in spite of its white color. Its an excellent source of vitamin C and good source of B vitamins. Click through for 18 Massive Benefits of Cauliflower

BUFFALO CAULIFLOWER BITES

1 large head cauliflower (4-5 cups)
1 cup vegan milk or water
3/4 cup flour/breadcrumbs (or almond meal, GF panko)*See TIPS.
1 tablespoon garlic powder
1 tablespoon onion powder
1 tsp cayenne pepper (optional)
1/2 teaspoon salt
cooking oil spray (optional)
1 cup Buffalo Sauce(some use butter so check labels)
1/2 cup Ranch or Blue Cheese Dressing (optional)
1-2 cups carrot and celery sticks (optional)

Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.Remove core and cut cauliflower into florets. Cut the larger ones in half.

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In a medium bowl, stir together flour/bread mixture, garlic and onion powders, pepper and salt. Add milk and stir until smooth. If it feels too thick (and its not sticking to the cauliflower), add more milk or water. Heavier flour mixtures may need more liquid.

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Using a fork, dip the cauliflower florets into the batter to fully coat and place on the baking sheet. Don’t crowd them, or they will stick together. Spray with cooking oil (optional). Bake for 25 minutes.

While the cauliflower are baking, prepare the veggies and dips

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Remove the hot baking sheet from the oven. Using a fork, dip each floret into the buffalo sauce on each cauliflower bite and place back on the baking sheet.

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Bake for another 10- 20 minutes. You can broil for a few minutes for a golden color but don’t take your eyes off of them. They should be tender but not soft.

Serve with your chosen veggies, dressing and some extra buffalo sauce.

Tips:

I used half almond meal and half gluten free panko (as I was serving gluten free people) which made a nice crunchy coating, however, all purpose white flour is a little lighter. Or feel free to use a combination of flours and breadcrumbs. I also found that dipping them individually into the batter provides better coverage than brushing or stirring them all together. Dairy free people need to check labels to make sure the Buffalo Sauce doesn’t include butter. I used Sweet Baby Rays which does not.

Buffalo Cauliflower Bites

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

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BUFFALO CAULIFLOWER BITES

1 large head cauliflower (4-5 cups)
1 cup vegan milk or water
3/4 cup flour/breadcrumbs (or almond meal, GF panko)*See TIPS.
1 tablespoon garlic powder
1 tablespoon onion powder
1 tsp cayenne pepper (optional)
1/2 teaspoon salt
cooking oil spray (optional)
1 cup Buffalo Sauce
1/2 cup Ranch or Blue Cheese Dressing (optional)
1-2 cups carrot and celery sticks (optional)

Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
Remove core and cut cauliflower into florets. Cut the larger ones in half.
In a medium bowl, stir together flour/bread mixture, garlic and onion powders, pepper and salt.
Add milk and stir until smooth. If it feels too thick (and its not sticking to the cauliflower), add more milk or water. Heavier flour mixtures may need more liquid.
Using a fork, dip the cauliflower florets into the batter to fully coat and place on the baking sheet. Don’t crowd them, or they will stick together.
Spray with cooking oil (optional). Bake for 25 minutes.
While the cauliflower are baking, prepare the veggies and dips (optional)
Remove the hot baking sheet from the oven. Using a fork (since they’re hot), dip each floret into the buffalo sauce on each cauliflower bite and place back on the baking sheet.
Bake for another 10- 20 minutes. You can broil for a few minutes for a golden color but don’t take your eyes off of them. They should be tender but not soft.
Serve with your chosen veggies, dressing and some extra buffalo sauce.

Tips:

Meatless Monday – 12 Trader Joe’s Favorites

by joycevandenbergporterOctober 29, 2018

You have heard of Oprah’s Favorite Things. Well this is not that. I can’t give you a free car or a surprise gift under your seat, more like several fun and easy vegan and vegetarian cooking hacks and ideas for quick and easy appetizers and meals. People are often surprised when they come over and I haven’t made everything that I’m serving. However, I love a good shortcut just as well as anyone. So when I see something that I really like that saves me time or is an easy presto-chango dish that I can put on the table at the last minute, I’m all in. It’s always nice to have a few tricks up our sleeves (or in our freezers), especially with the holidays already here.

Okay, it’s actually 13 favorites plus a bonus. I just miscounted and didn’t want to remake the collage. Trader Joe’s has quite a few frozen foods that are actually really high quality and an excellent selection of vegetarian and vegan foods. They also have the best selection of nuts, cheeses and snacks as well as some good prepared foods for when you REALLY don’t even want to turn on the oven. Here is a list of some of my current favorites and some suggestions. My top five that I always have in my refrigerator/freezer are Starred. Oh, by the way, I’m not getting paid to mention Trader Joe’s products. I’m just sharing because I like you and its the season of giving.

VEGETABLE BIRD’S NESTS (VEGAN)*
BANH MI INSPIRED NOODLE BOWL (VEGETARIAN/DRESSING HAS EGGS)
THAI VEGETABLE GYOZA(VEGAN)*
FIVE CHEESE GREEK SPIRAL (VEGETARIAN)*
MIDEAST STYLE FEAST (VEGAN)*
EGGPLANT CUTLETS (VEGAN)
MEATLESS MEATBALLS (VEGAN)
SEEDY ALMOND SALAD TOPPERS (VEGAN)
CARAMELIZED ONION AND FETA BITES (VEGETARIAN)
CAULIFLOWER AND BROCCOLI VEGGIE PATTIES(VEGETARIAN/EGGWHITES)
FRENCH ONION SOUP (VEGETARIAN)
BUTTERNUT SQUASH MAC AND CHEESE (VEGETARIAN)
VEGETARIAN SAMOSAS (VEGAN)*
BONUS! PUMPKIN SPICE ALMOND BEVERAGE. JUST IN TIME FOR THE HOLIDAYS!

SCROLL DOWN FOR PHOTOS, DESCRIPTIONS AND SERVING SUGGESTIONS.

VEGETABLE BIRD’S NESTS (VEGAN): These tasty treats are like a potato latke on steroids but with kale and other vegetables rather than potatoes. They are crispy and delicious and come with their own soy dipping sauce. Ready in 20 minutes.

And here is the finished product…great as an appetizer or a side dish. Especially great for your non-dairy friends. Buy two boxes, just because. You can thank me later.

2. BANH MI INSPIRED NOODLE BOWL (VEGETARIAN/DRESSING HAS EGGS) I love this combination of ingredients which are well balanced with lots of protein. The dressing is really good too. This is large enough for two meals for me but you may devour the whole thing in one sitting.

Just toss together with the yummy, slightly spicy dressing. I like to cut the tofu into smaller cubes for easier eating and better dressing ratio.

3. THAI VEGETABLE GYOZA(VEGAN): This is my favorite Sunday breakfast served with fresh edamame, sliced oranges and the Sunday paper. Whip up a quick dipping sauce of soy sauce, rice vinegar, sesame oil and sriracha while they’re cooking and you’re good to go. Or provide small bowls and let your diners create their own dipping sauce. I recommend skillet directions. Ready in less than 10 minutes.

These are a house favorite. Really delicious!

4. FIVE CHEESE GREEK SPIRAL (VEGETARIAN): Need I say more? Just delicious and decadent with a wonderfully flakey pastry crust. I will admit to making this my whole meal. Not on purpose, it just kind of happened. Ready in 30 minutes.

This will go fast! Guaranteed…

5. MIDEAST STYLE FEAST (VEGAN): This is an entire value meal; stuffed grape leaves, hummus, lentil salad and tomato cracked bulgar wheat salad. I love every part of this ready to eat HEARTY feast. Grab a fork!

This is a hearty meal for one or two people or an appetizer for a small group. Just re-plate and go… and maybe add pita chips or naan. Of course, you can make it prettier than this with some fresh herbs or a sprinkle of feta cheese.

6. EGGPLANT CUTLETS (VEGAN) These breaded eggplant slices are a great time saver. There are so many ways to use them. Bake in a hot oven until brown and crispy, then let your imagination take over. Layer them with tomato sauce and cheese for a quick eggplant parmesan. Tip: Only cook what you are going to use right away. They don’t refrigerate well.

Roast and build a super sandwich with your favorite ingredients. Or just serve as they are with a drizzle of olive oil and some fresh herbs.

7. MEATLESS MEATBALLS (VEGAN): These soy protein based meatballs have good flavor and texture. Saute with tomato sauce and serve with toothpicks as an appetizer, a slider or over pasta. (Sauce not included)

Everybody loves a good meatball.

8. SEEDY ALMOND SALAD TOPPERS (VEGAN): These were such a great find. This combination of seeds, nuts and spices will up your salad game and make any salad seem like you labored over a recipe. Just open one of the individual packets and sprinkle over any combination of greens, veggies or fruit. Drizzle something. Done!

9. CARAMELIZED ONION AND FETA BITES (VEGETARIAN): I have made these by hand and they are delicious but it’s way easier to just pull them out of the freezer and pop them in the oven. Delicious appetizers ready in 25 minutes while you get the wine ready.

I have had them turn out prettier before, but I was making lots of food for a book group, so may have been rushed as my guests were arriving. I know I dropped a few while plating. They are really tasty though and small one bite treats.

10, CAULIFLOWER AND BROCCOLI VEGGIE PATTIES(VEGETARIAN/ CONTAINS EGGWHITES) These tasty cakes made with broccoli, cauliflower and potatoes were a pleasant surprise and a good quick little snack or appetizer. They are a decent size but there are only four per box. I recommend stove top instructions. Ready in 12 to 17 minutes. Serve immediately for best results.

I served these veggie cakes with a jalapeno tartar sauce for me and a spicy cocktail sauce for my husband. They would also be good with a salad as a light meal.

11. FRENCH ONION SOUP (VEGETARIAN): Most onion soups have a beef based stock but this one features a nice vegetarian broth along with the traditional onions, swiss cheese and crouton. Ready in 5 to 40 minutes depending on preparation.

Be warned. There are only two servings in each package. My husband asked for seconds. Oops!

12.BUTTERNUT SQUASH MAC AND CHEESE (VEGETARIAN) This mac and cheese has a nice cheesy sauce and the butternut squash adds some extra flavor (and nutrition too). Microwave five minutes.

This is comfort food at its best. Dig in…

13. VEGETABLE SAMOSAS (VEGAN): These are seriously delicious! These crispy triangles are filled with an Indian spiced mashed potatoes, carrots, peas and lentils. I like them hot from the oven. They are also a great small size for passed appetizers.

BONUS! PUMPKIN SPICE ALMOND BEVERAGE: Start your morning off right with this seasonal, not too sweet, pumpkin spice ‘milk’ frothed into your coffee. It’s like the holidays in a cup. Savor one sip at a time…

How Do Bloggers Birthday? (Plus Recipes)

by joycevandenbergporterJuly 17, 2017

Happy Birthday to Me! So how does a food blogger celebrate her birthday? Hint; food will be involved, (too obvious?) and if she’s lucky, maybe some fun and games. Last week I was in Maine for my birthday and a few of my peeps threw a goodmotherdiet party for me. This theme was a sheer stroke of genius by friend and party planner extrordinaire, Kerri Eng (KGEvents) where all my guests brought dishes that have been featured on this blog. I was aware of the goodmotherdiet aspect but not what people were actually bringing, so each new dish was a surprise as well as a walk down memory lane. I’m sharing the dishes that were prepared for the party as well as a link back to the original recipe, so if you feel inspired, feel free to make and send me a photo.

Our evening began with a sunset cruise of Bear Pond on a pontoon boat featuring Mango Margaritas made by my friend, Rick from the original blog post: Mango Margaritas and Homemade Tortilla Chips with Grilled Pineapple Salsa

While we cruised around the lake, we munched on a yummy Asparagus Goat Cheese Tart made by my friend, Karen, from the original recipe: Asparagus Goat Cheese Tart Karen was kind enough to make one without goat cheese for those who abstain (cough, my husband) which was also delicious.

We also enjoyed a wonderful version of my Cranberry Jalapeno Cream Cheese Dip which had been ‘summerized’ by Kerri by substituting strawberries which are so sweet and delicious right now while cranberries are hard to find. I love how the same recipe can be turned into a seasonal delight just by changing one ingredient.

Alas, we finally had to leave the lake and head in to dinner where more goodies awaited.

Dinner was a fabulous group effort. First up was deliciously spicy Salt and Pepper Shrimp with Garlic and Chile. I believe that the crew of Kerri, Rick and Jason had to improvise with chile sauce since they didn’t have Chinese 5 Spice. It was hotter and wetter than the original but delicious. Other substitutions for Chinese 5 Spice would be any combination of star anise, cloves, fennel seed, cinnamon, Sichuan peppercorns and a dash of Creole Seasoning, red pepper and chili powder. You can’t go wrong and this effort proved it.

But the ‘piece de resistance’ was the Maple Bourbon Glazed Salmon made lovingly by my son, Eric, and his sous chef, Hannah Grace. I say lovingly because Eric is an experimental cook like I am, rarely following a recipe twice but this time he followed the recipe painstakingly in honor of the occasion with perfect results, even with our finicky oven. This dish is a family favorite and a great main course to prepare for dinner parties as it take very little fuss and cooks quickly giving you time to enjoy your own party.

Eric and Hannah Grace also served a platter of perfectly roasted veggies, including eggplant, red and yellow peppers, yellow squash, zucchini and mushrooms.

No dinner is complete without a fabulous salad like this Caesar Salad made by my friend, Geof, who went to the trouble to make his own dressing and homemade croutons. Yum! Marjie brought a delicious carrot cake which wasn’t from my blog but then I don’t make many desserts. Hmmm, maybe that will change…

Then the fun and games portion of the evening began with a hotly contested game of FAMILY FEUD hosted by our own ‘Richard Dawson’. The ‘girls’ squeaked out a narrow victory over the ‘boys’ in spite of the fact that I missed the last of the ‘Top 7 Barnyard Sounds’ by answering Meow instead of Cluck, which if you know that I am also know as the Chicken Lady that is pretty funny. (Check out Mrs Vs Rescue Chickens ) In my defense, my mother in law had already said cock a doodle doo so I figured chickens were taken. Sigh… Then on to music. This photo taken before fab musician, Peter arrived.

During dinner, my son gave a very sweet birthday toast and then asked me how it felt to see so many of my recipes come to life and if it was intimidating. Surprisingly, I found it very validating as a blogger, especially one who is not experienced at creating recipes (which is harder than you might think). All of the recipes were a success, even those that were adapted to accommodate seasonal ingredients or availability. Whew! I suppose it could have been a disaster, but it was sure fun. For someone whose Mom always had to scrape up enough neighborhood kids that were in town in July to make it seem like a birthday party, I feel pretty lucky. (I’m sure other summer birthday people know what I’m talking about) Maybe I’ll celebrate the whole month…

Lemon Ricotta Appetizers-5 Ways (Vegan)

by joycevandenbergporterApril 3, 2017

How can you turn one easy dip into four (or five) different appetizers? Here you go… Make this lovely Lemon Ricotta Dip and serve it with sliced baguette or crackers (or bake it for a yummy hot appetizer). Roll it up in grilled zucchini slices with a fresh basil leaf, add Kalamata olives and red chili peppers and fill cucumber boats, or make a spring bruschetta with fava beans or edamame and fresh mint. All are delicious and all vegan if you use my new kitchen favorite, dairy free Kite Hill Ricotta. It is creamy and buttery just like the original made with cow’s milk but made from almonds so it is guilt free as well.

This lemon Ricotta dip is quick to prepare and can be served immediately or you can bake it until it’s warmed through for a delicious hot dip. This vegan ricotta holds up well in cooking and it’s becoming one of my go to ingredients when I’m craving creamy comfort foods. The addition of lemon zest and juice, scallions and red pepper flakes gives the buttery ricotta some zing. A drizzle of olive oil is the perfect finish.

LEMON RICOTTA DIP

8 oz ricotta
1/2 lemon, zested and juiced
2-3 cloves garlic, minced
2 scallions, minced
1/4 tsp salt (optional)
1/4 tsp red pepper flakes (optional)
drizzle of olive oil (optional)

Mix all ingredients together in a serving bowl, drizzle with olive oil and serve with crackers or sliced baguette. This dip can also be baked in a greased baking dish at 375 degrees until heated through (about 15 or 20 minutes). Drizzle before serving.

Take advantage of seasonal fava beans or edamame and make easy Spring Bruschetta. I was disappointed not to find fava beans or edamame in my local market so I used frozen edamame which were just as good as fresh. The hardest part of this appetizer is remembering the toasting bread in the oven… or maybe that’s just me.

LEMON RICOTTA BRUSCHETTA

1 cup lemon ricotta dip
1/2 cup fresh shelled fava beans or edamame
1/4 cup fresh mint leaves, chopped
additional lemon zest (optional)
baguette, sliced
1 Tbsn olive oil

Brush baguette with olive oil and toast under broiler for a minute or two on each side. Let cool.
Spread lemon ricotta mixture on each slice and top with fava beans, fresh mint and lemon zest.
For a low carb, gluten free option, fill endive leaves instead of bread.

Using the Lemon Ricotta mixture as a base, I added chopped Kalamata olives and spicy red chili peppers to make cucumber boats. I thought that the crispy cool cucumbers would perfectly balance the salt and heat. I was not disappointed. I left some of the cucumber peel for aesthetic purposes but you can always peel the whole thing or leave the peel intact. It’s just a matter of taste. Chilling the filled cucumber to firm up the ricotta mixture before slicing makes it easier to cut perfect bites.

RICOTTA CUCUMBER BOATS

1 cup lemon ricotta dip
1 red chili pepper, chopped
1/4 cup Kalamata olives, roughly chopped
2 large cucumbers

Stir the chili pepper and olives into the lemon ricotta mixture
Using a potato peeler or sharp knife, remove strips from the cucumber skin.
Slice cucumbers in half lengthwise and scoop out seeds.
Fill the cucumbers with the lemon ricotta mixture and smooth with a knife. Chill 10 or 15 minutes to firm up, if you have time.
Slice into 1 inch half circles and serve cold.

If you’re looking for a more sophisticated (but still easy) appetizer, try these Zucchini Roll Ups. Grill or broil zucchini strips, then spread them with a thin layer of lemon ricotta mixture and roll them up with a whole basil leaf. The sweetness of grilled zucchini really complements the creamy ricotta. It’s really easy but it doesn’t look like it. You can’t go wrong here. My Zucchini Roll Ups were inspired by The Kitchn

LEMON RICOTTA ZUCCHINI ROLLUPS

3 medium zucchini
small bunch fresh basil
2 Tbsn olive oil
salt and pepper to taste

Remove both ends from the zucchini and slice lengthwise into slices 1/4-inch thick using a sharp knife or mandolin. .
Brush or spray each side of the zucchini slices with olive oil and season with salt and pepper to taste. Grill or broil until lightly browned, about 2 minutes on each side. Zucchini slices should be soft enough to roll without breaking. Let cool completely.
Spread a thin layer of ricotta mixture on a slice. Place a whole basil leaf on one end and roll up starting with the basil end (so the basil ends up in the middle like a little flag)

Lemon Ricotta Dip

Servings: 1 cup
Time: 10 minutes
Difficulty: easy
Print

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LEMON RICOTTA DIP

8 oz ricotta
1/2 lemon, zested and juiced
2-3 cloves garlic, minced
2 scallions, minced
1/4 tsp salt (optional)
1/4 tsp red pepper flakes (optional)
drizzle of olive oil (optional)

Mix all ingredients together in a serving bowl, drizzle with olive oil and serve with crackers or sliced baguette. This dip can also be baked in a greased baking dish at 375 degrees until heated through (about 15 or 20 minutes). Drizzle before serving.

Bruschetta with Ricotta and Edamame

Servings: 24 bites
Time: 20 minutes
Difficulty: easy
Print

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LEMON RICOTTA BRUSCHETTA

1 cup lemon ricotta dip
1/2 cup fresh shelled fava beans or edamame
1/4 cup fresh mint leaves, chopped
additional lemon zest (optional)
baguette, sliced
1 Tbsn olive oil

Brush baguette with olive oil and toast under broiler for a minute or two on each side. Let cool.
Spread lemon ricotta mixture on each slice and top with fava beans, fresh mint and lemon zest.
For a carb free option, fill endive leaves instead of bread.

Cucumber Boats with Olives and Chili Peppers

Servings: 24 bites
Time: 15 minutes
Difficulty: easy
Print

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RICOTTA CUCUMBER BOATS

1 cup lemon ricotta dip
1 red chili pepper, chopped
1/4 cup Kalamata olives, roughly chopped
2 large cucumbers

Stir the chili pepper and olives into the lemon ricotta mixture
Using a potato peeler or sharp knife, remove strips from the cucumber skin.
Slice cucumbers in half lengthwise and scoop out seeds.
Fill the cucumbers with the lemon ricotta mixture and smooth with a knife. Chill 10 or 15 minutes to firm up, if you have time.
Slice into 1 inch half circles and serve cold.

Zucchini Roll Ups

Servings: 12 bites
Time: 20 minutes
Difficulty: easy
Print

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LEMON RICOTTA ZUCCHINI ROLLUPS

3 medium zucchini
small bunch fresh basil
2 Tbsn olive oil
salt and pepper to taste

Remove both ends from the zucchini and slice lengthwise into slices 1/4-inch thick using a sharp knife or mandolin. .
Brush or spray each side of the zucchini slices with olive oil and season with salt and pepper to taste. Grill or broil until lightly browned, about 2 minutes on each side. Zucchini slices should be soft enough to roll without breaking. Let cool completely.
Spread a thin layer of ricotta mixture on a slice. Place a whole basil leaf on one end and roll up starting with the basil end (so the basil ends up in the middle like a little flag)

Cranberry-Jalapeno Cream Cheese Dip

by joycevandenbergporterDecember 2, 2014

‘Tis the season for snowflakes, decorating and parties! Thanksgiving is over and the holiday season has officially begun! I am in snowy Maine where we were blessed with more than a foot of fluffy white snow followed by bright sunshine that made the snow sparkle like diamonds. We celebrated our thanks by taking a snowshoe hike surrounded by all of nature’s glory…

and snuggled up next to a blazing fire in the fireplace. Feeling thankful!

I found myself with an extra bag of fresh cranberries and was about to whip up some cranberry orange muffins, but then realized that I would be the only one eating them so nixed that idea. With party season in mind, I started researching appetizers and ran across a recipe for Cranberry Jalapeno Cream Cheese from Mel’s Kitchen Café that looked pretty festive, and I actually had all the ingredients on hand. This is an easy no cook recipe. Just spread the cream cheese in an even layer and top with the cranberry jalapeno mixture. A food processor or blender makes this quick work. I love the flavors, a perfect blend of sweet, spicy and tart combined with the creaminess of the cream cheese. Goat cheese would be a good choice too instead of cream cheese. The color is glorious and adds a decorative touch to your table.

TIP: This recipe yields a large batch, so unless you are serving a big crew, I would recommend halving the recipe. I also cut the amount of sugar in half because I prefer more tart than sweet.

CRANBERRY-JALAPENO CREAM CHEESE DIP

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno or red serrano pepper, seeded and finely diced
1/2 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand).

Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.

Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish.

Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving.

Serve with crackers or tortilla chips

Let the holiday season begin!

Cranberry-Jalapeno Cream Cheese Dip

Servings: 12
Time: 10 minutes plus chilling time
Difficulty: easy
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12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1/2 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand).
Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.
Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish.
Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips