I love macarons…but then again, you probably already know that. As such, I am constantly sampling macarons around the Chicago area (and outside Chicago as well). Feast your eyes on these Vanille Patisserie creations, (picked up from Chicago French Market)
Category Archives: snacks
Now at the outset, I need to credit my mother with this recipe because it is just absolutely divine. Anytime we would have guests over, she would whip up a quick batch of pesto and create a “wow”-worthy dip with another ingredient always in our kitchen: goat cheese logs.
Most days, I don’t have the time to whip up pesto, so I just grab a small container at the grocery store around the corner. But if you have time, make your own pesto for an even better version of this delicious spread.
- 1 batch pesto (see below for pesto recipe)
- 1 log of your favorite plain goat cheese, at cool room temperature
- basil leaf, for garnish
- favorite crackers
Press goat cheese into bottom of serving dish to make a thin layer. Spread pesto over goat cheese, completely covering the cheese. Add basil leaf in center of pesto as a garnish. Serve. Receive lots of compliments and silently thank my mother for giving you the easiest appetizer recipe ever. Enjoy!
Annie’s Mom’s Famous Pesto
- 2 cups fresh basil
- 4 large garlic cloves
- 1 cup walnuts (my mom uses whole walnuts)
- 1 cup EVOO
- 1 cup freshly grated parmesan cheese
- 1/4 freshly grated romano cheese
Process first 3 ingredients together until moderately chopped. Add Olive Oil in drizzle while processing, then add cheese and salt and pepper to taste. Refrigerate until use, although I recommend using immediately.
adapted from The Silver Palate Cookbook
I love Real Simple and the February issue was all about superfoods. I’ve been trying numerous recipes for the superfoods (including Kale Chips) and each has been a success. The most recent attempt was no exception.
Edamame is such a great legume and I’m used to eating it in the pod (like at a Japanese restaurant) or occasionally on a salad. The recipe in Real Simple calld for creating a hummus-like dip. So easy and delicious that I can’t believe the thought hadn’t crossed my mind before.
Ben and I ate this dip over the weekend around 4pm. We weren’t even hungry for dinner; it was so filling.
- 1 half bag frozen shelled edamame
- 2 garlic cloves, pressed
- Olive Oil
- Salt & Pepper to taste
Cook the edamame according to the bag instructions. Once cooked, puree the edamame with the pressed garlic and olive oil until it reaches a hummus-like consistency. Add salt and pepper to taste. Serve with pretzels and/or cut veggies.
Thanks to Real Simple, I found such a wonderful snack option: Kale Chips. It’s essentially a baked vegetable (YUMMY!), so if you don’t like baked veggies this recipe will make your kitchen (apartment, etc.) smell like baked vegetables. But this recipe is so simple, easy, and HEALTHY.
Side Note: I’m on Weight Watchers and am always looking for new ways to get my healthy oils and get more veggies!
- Fresh Kale
- Olive Oil
- Salt and Pepper
Rip kale into pieces, roughly the size of potato chips. Spread kale on a baking sheet and drizzle with olive oil. Toss kale with the oil. Sprinkle salt and pepper over kale. Bake for 15-20 minutes at 300 degrees. Enjoy!