Herbed Yogurt Cheese

Provided by EatingWell

• Prep:
• Cook:
• Ready in: 10 mins
• Serves: 32

Ingredients

• 2 cups yogurt cheese (see Tip)
• 2 scallions, trimmed and minced
• 2 tablespoons chopped fresh parsley plus additional leaves for garnish
• 1 tablespoon chopped fresh basil or 1/2 teaspoon dried
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Cooking Instructions

Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.

Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutritional Information per Serving

Calories 20
Carbohydrates 4
Fat 0
Saturated fat 0
Mono unsaturated fat 0
Protein 2
Cholesterol 1
Fiber 0
Potassium 6

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No Cook Salsa

Ingredients

• 1lb. Ripe Tomatoes, preferably plum, peeled, seeded, and chopped
• 1/2 Small onion, very finely chopped
• Green Chilies, finely chopped
• 1tsp. Sugar
• 2 tbs Coriander seeds, crushed
• Garlic clove, finely chopped
• 2 tbs Cilantro leaves
• 4 tbs Olive Oil
• Salt and pepper

Combine the tomatoes, onion, chilies, and sugar. Roast the coriander seeds in a dry frying pan, then mix into the salsa with the garlic, seasoning, cilantro, and olive oil.

Variation:

Add 2 diced avocados or 2 diced zucchini just before serving.

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Chive and Garlic Spread

Ingredients

• 1/2 C low fat cream cheese, softened
• 2 tsp mayonnaise
• garlic clove, crushed
• 2 tsp snipped chives
• Salt and pepper

In a bowl, whisk together the cheese, mayonnaise, garlic, and chives. Add salt and pepper to taste. Scrape into serving bowl and smooth the surface with the back of a spoon. Refrigerate for at least 30 minutes before serving.

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Guacamole

Ingredients

• lg ripe avocado
• medium tomato, peeled and chopped
• small white onion, finely chopped
• small fresh hot green chili, seeded and chopped (optional)
• 2 tbs chopped fresh cilantro
• 1 tbs lemon juice
• 2-3 tbs light cream (optional)
• salt and pepper

Cut the avocado in half and remove the pit. Holding one avocado half in the palm of your hand, mash the flesh with a fork, then scoop it out into a bowl. Repeat with the other half. (It should retain texture) Add the tomato, onion, chili if using, cilantro, and lemon juice and stir to blend. Add the cream if using. Taste for seasoning. Serve as a dip with crudites or tortilla chips, or as an accompaniment to grilled meats.

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Cucumber, Yogurt and Mint Dip

Ingredients

• Cucumber, peeled, seeded, and finely chopped
• fresh mint leaves, preferably spearmint, very finely chopped
• 1 3/4 C yogurt
• Salt

In a bowl, mix together the cucumber, mint leaves, and yogurt. Season to taste with salt and serve with pita bread as an hors d'oeuvre.

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Herb Popovers

Provided by Woman's Day

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 3 tablespoons minced parsley
• 1 medium-size scallion, minced
• 1/2 teaspoon each dried thyme and sage leaves

Cooking Instructions

Heat oven to 425°F. Lightly coat 12 regular-size (21/2-inch) muffin cups with nonstick cooking spray.

Put flour, milk, eggs, oil and salt in a blender. Pulse until well blended, scraping down sides 2 or 3 times.

Stir in parsley, scallion, thyme and sage. Pour batter into muffin cups.

Bake 30 to 35 minutes until puffed and well browned. Unmold on wire rack. Pierce each popover with a small knife to release steam. Serve immediately.

Make Ahead: Measure ingredients (don’t mix). Mince parsley and scallion up to 1 day ahead. Refrigerate in plastic wrap.

Nutritional Information per Serving

Calories 75  Fat 3g  Saturated fat 0  Cholesterol 38mg   Sodium 112mg  Carbohydrate 9g  Fiber 0  

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Herbed Tuna Dip

Provided by Campbell's Kitchen

Ingredients

• 1 can (3 ounces) tuna , drained
• 2 tbsp. chopped carrots
• 2 tbsp. chopped celery
• 1 tbsp. plain nonfat yogurt
• 1 tbsp. chopped fresh parsley
• 1 tsp. Dijon-style mustard
• 1 tsp. ground black pepper
• Grated lemon peel for garnish
• 36 Pepperidge Farm® Baked Naturals Toasted Wheat Wheat Crisps

Cooking Instructions

Stir together the tuna, carrot, celery, yogurt, parsley, mustard and black pepper in a small bowl. Garnish with lemon peel. Serve with the crackers for dipping.

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Herbed Goat Cheese

Provided by Tyler Florence

Ingredients

• 1 pound goat cheese
• 1 tablespoon fresh thyme -- chopped
• 1 tablespoon fresh parsley -- chopped
• 1 tablespoon fresh tarragon -- chopped
• 1 tablespoon fresh mint -- chopped
• 1 French baguette
• 1/2 cup extra-virgin olive oil
• 1 cup sun-dried tomatoes
• 1/2 bunch fresh basil leaves

Cooking Instructions

Roll a log of fresh goat cheese in a mixture of chopped fresh thyme, parsley, tarragon and mint. Slice the French baguette into thin slices and drizzle with a little extra-virgin olive oil. Lay the slices in a muffin tray (or similar object) so they form a boatlike shape and bake in a hot oven at 350 degrees F. for 5 to 7 minutes. They should be lightly browned and crisp. To assemble, cut a slice of herbed goat cheese and place on the crispy bread.

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Warm Crab Tartlets

Provided by Campbell's Kitchen

Ingredients

• 1 pkg. (10 oz.) Pepperidge Farm® Puff Pastry Shells
• 1 egg whites , beaten
• 6 leaves Italian flat leaf parsley
• 4 oz. cream cheese , softened
• 2 tbsp. mayonnaise
• 2 tbsp. heavy cream
• 1 tbsp. chopped fresh parsley
• 1 tbsp. lemon juice
• 1/2 tsp. ground red pepper
• 1 cup shredded Swiss cheese
• 1 small red pepper , chopped (about 1/2 cup)
• 2 medium green onions , chopped (about 1/4 cup)
• 2 cans (6 oz. each) jumbo lump crabmeat , drained

Cooking Instructions

PREHEAT oven to 400°F. Bake and cool the pastry shells and tops according to package directions. Carefully pull out centers of pastry shell tops and place on baking sheet and brush with egg white. Place 1 parsley leaf on each pastry top. Brush with more egg to coat. Bake 5 min. more or until golden.

MIX cream cheese, mayonnaise, cream, parsley, lemon juice, ground red pepper, Swiss cheese, red pepper and green onions. Gently fold in crabmeat. Spoon crab mixture into an 8x8" baking dish.

BAKE for 10 min. or until hot.

SPOON about 1/3 cup crab mixture into each pastry shell. Place herb pastry tops over crab filling. Serve immediately.

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Herb Pull Apart Rolls

Provided by Handmade TV

Ingredients

• 1 packet of active dry yeast
• 1 cup warm water
• 1/4 cup melted butter
• 2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon dill

Cooking Instructions

In a mixer bowl add yeast, warm water and sugar until bubbles start to form around the edges

Now add melted butter, flour, sugar, salt, thyme, oregano and dill.

Now attach the dough hook to the mixer and turn to speed 2 and mix for 1 minute or until everything is well blended.

Now continue at speed 2 and add flour in ½ a cup increments and mix for about 2 minutes, or until the dough is smooth and elastic.

Place the dough in a bowl and cover it. Place the bowl in a warm place and let it rise for about an hour or until it doubles in size.

Now punch the dough down.

Make sure you flour your work surface and rolling pin and roll the dough into a small disk.

Divide the dough into 6 equal pieces and divide each piece again into 6 equal pieces an roll those pieces into 36 small balls.

Put three balls into each greased muffin pan and cover and let it rise in a warm place for about 45 minutes or until it doubles in size.

Now bake in a 400 F oven for 15 to 20 minutes and then cool on a wire rack.

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Fresh Mint Chutney

Provided by EatingWell

Ingredients

• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon coarsely chopped fresh ginger
• 1 small serrano or jalapeño pepper, coarsely chopped
• 1 clove garlic, crushed and peeled
• 2 cups lightly packed fresh mint leaves
• 2 tablespoons rice-wine vinegar
• 1 teaspoon canola oil

Cooking Instructions

Place sugar and salt in a food processor. With the motor running, drop ginger, peppers and garlic through the feed tube; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Transfer to a small serving bowl. Serve immediately.

Nutritional Information per Serving

Calories 41  Carbohydrates 6  Fat 1  Saturated fat 0   Mono unsaturated fat 1  Protein 1  Cholesterol 0  Fiber 1  Potassium 14  .

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Herbed Goat Cheese Dip

Provided by Campbell's Kitchen

Ingredients

• 6 oz. goat cheese
• 2 sun-dried tomatoes , soaked in water, drained and chopped
• 1 tsp. dried tarragon leaves , crushed
• 1/8 tsp. ground black pepper
• 36 Pepperidge Farm® Baked Naturals Toasted Wheat Wheat Crisps

Cooking Instructions

Stir together the cheese, tomatoes, tarragon and black pepper in a small bowl. Serve with the crackers for dipping.

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Rosemary Focaccia

Provided by EatingWell

Ingredients

• 2 3/4 cups all-purpose flour, divided
• 1 package active dry yeast (1 tablespoon)
• 1 teaspoon salt
• 1 teaspoon chopped fresh rosemary
• 1 cup warm water
• 1 tablespoon honey
• 2 teaspoons extra-virgin olive oil
• Cornmeal for dusting baking sheet
• 1 teaspoon extra-virgin olive oil
• 1 red onion, thinly sliced
• 1/2 teaspoon chopped fresh rosemary
• 1/4 cup water
• 1 large egg white, lightly beaten
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste

Cooking Instructions

1. To make dough: Stir together 2 1/2 cups flour, yeast, salt and rosemary in a large mixing bowl. Combine warm water, honey and oil in a small saucepan. Heat until warm to the touch (120 to 130°F). With a wooden spoon, gradually stir the liquid into the flour mixture. Stir vigorously until well mixed. Gradually work in the remaining 1/4 cup flour to make a firm, soft, smooth dough.
2. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic, adding additional flour as needed to prevent it from sticking. (Alternatively, combine all the flour with the yeast, salt and rosemary in a food processor. With the motor running, add the heated liquid ingredients and process until the dough forms a ball. Process for 1 minute to knead.)
3. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with plastic wrap and let rise for 1 1/2 hours, or until doubled in bulk.
4. Preheat oven to 450°F. Lightly spray a large baking sheet with nonstick cooking spray and dust lightly with cornmeal.
5. To make topping and bake focaccia: Heat oil over medium heat in a small nonstick skillet. Add onions and rosemary; sauté until the onions are light golden, about 5 minutes. Add water and simmer until all the liquid has evaporated, about 2 minutes. Let cool.
6. Turn dough out onto a lightly floured surface and, with floured hands, form the dough into a rectangular shape. Transfer to the prepared baking sheet and press dough to cover the baking sheet. Brush egg white over the surface of the dough. Sprinkle the reserved onion mixture over the surface. Top with kosher salt and pepper. Bake for 13 to 15 minutes, or until golden brown. Transfer to a cutting board and cut into 8 or 16 pieces.

Nutritional Information per Serving

Calories 205  Carbohydrates 40  Fat 3  Saturated fat 0   Mono unsaturated fat 1  Protein 9  Cholesterol 0  Fiber 2  Potassium 138   .

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Marinated Olives with Lemon, Thyme & Rosemary

Provided by EatingWell

Ingredients

• 4 cups mixed olives of your choice
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried
• 6 sprigs fresh rosemary or 2 tablespoons dried
• 2 tablespoons lemon juice
• Zest of 1/2 lemon, cut into thin slivers
• 4 cloves garlic, peeled and cut into slivers
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper to taste

Cooking Instructions

Combine olives, thyme, rosemary, lemon juice, lemon zest, garlic, oil and pepper in a medium bowl and mix well. Cover and refrigerate for 1 to 2 days, stirring several times. Serve with pita or other flatbread or French or Italian bread.

Nutritional Information per Serving

Calories 162  Carbohydrates 6  Fat 15  Saturated fat 2   Mono unsaturated fat 3  Protein 0  Cholesterol 0  Fiber 0  Potassium 6  

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