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Fruited Nut Paste with Pan Roasted Pears

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Balsamic Pear w Blue Cheese~A Stack of Dishes.comThis recipe is what I refer to as a “tumble along”. It all started with a unexptected bag of pears from our friend Gail Cox, which she harvested off of her tree in Arkansas. In the bag that she handed me were a half-dozen hard green pears with gorgeous obtuse shapes and the sweetest flesh. Then a day later came fragrant snips of rosemary from Susan Pierce’s garden, my neighbor across the street (I’m trying to root it now so I can grow my own crop- any advice?). Then finally a hunk of blue cheese I had just purchased on our last trip to Dallas begged to get in on the act.

The fun part is the mental matrix of how to play with these foods. I rolled around the flavors in my mind, pulling them this way and that, into a cold dish, then over to a warm…. Eventually I came around to a version of a savory tart, which lead to how to include dried fruits and nuts- and then how to enhance that gorgeous blue cheese…. and then I thought about shape…. [Read more…] about Fruited Nut Paste with Pan Roasted Pears

Summer Rolls with Four Dipping Sauces

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Summer Rolls ~ A Stack of Dishes.comDue to the fact that summer is winding down one would think that it might reveal itself with an ebb of the blistering heat. Of course this will come, but not before a FOUR day streak of 100˚ temperatures. Man! Now mind you, I don’t really complain about the weather. It’s weather- as in- it happens whether or not you pay any mind to it. However, last week we were given a little taste of what Fall promises, and what can I say- It was mighty lovely.

But enough of that- What’s really important is though the calendar might be ticking along, we are still enjoying easy days and a desire for a light hearted kitchen.A Stack of Dishes.comWith all the celebrating around here I also seemed to have forgotten to get going on my summer “diet”. Trust me, it was an easy thing to forget with the beautiful food and wines that have been set before me lately. I do not regret a single  bite, not a one! but now, the piper is to be paid. The fridge is filling with vegetables, and the cracker/chip shelf is leaner. More time is being spent on the tennis court and at the gym, and more eating at the kitchen table, rather than at restaurant tables. My best solution though is removing the obstacles to healthier eating.

Pre slicing and dicing veggies for quick salad making is a great start. Half the drag of making a redeeming salad is dragging out the cutting board and knife. The other half is cleaning up all scraps and peels. Often (not always I’ll admit) I will make up a day or three’s worth of sliced vegetables in containers and put them together in the fridge. It’s a quick grab and dump into a bowl- simply add a protein and a dressing.

A Stack of Dishes.comAfter awhile I start to get a little weary of my massive salad “feeding bowl”. With a little more effort  you can pull together these babies. So much more fun and interesting- which is exactly what every head of lettuce is looking to be. While you’re at it you can make a few extra, and perhaps your kids or significant other might up their veggie intake too!

Rice paper is pretty much available in most stores these days. You can find it in the Asian aisle, usual down low.  It keeps indefinitely on your shelf. The best thing about them is that they are ready to use in (count them) 30 seconds.  My advice: 1. Don’t be afraid to try these and 2. Have your fixin’s at the ready before you start. Getting extra hands to get in the act is a blast too- make it a party!

Another bonus to these beauties is you can use up the quarters and halves of this and that you have about- only a quarter of an avocado? Just a few pieces of shrimp leftover? Half a zucchini? Go ahead and get creative and put them in there.

As for the sauces, you don’t need to make all four, but one or two will keep for awhile- whether you use them to dip or pour over your traditional salad.

Peanut Dipping Sauce
Great on noodles or cold meats.
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897 calories
98 g
5 g
49 g
27 g
8 g
392 g
3784 g
55 g
0 g
37 g
Nutrition Facts
Serving Size
392g
Yields
1
Amount Per Serving
Calories 897
Calories from Fat 412
% Daily Value *
Total Fat 49g
75%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 22g
Cholesterol 5mg
2%
Sodium 3784mg
158%
Total Carbohydrates 98g
33%
Dietary Fiber 12g
48%
Sugars 55g
Protein 27g
Vitamin A
0%
Vitamin C
6%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2/3 cup hoisin sauce
  2. 1/3 cup natural peanut butter
  3. 1/3 cup warm water
  4. 3 tablespoons fresh lime juice
  5. 2 teaspoons soy sauce, or to taste
Instructions
  1. In a small bowl, combine the ingredients and stir until smooth.
  2. Add more water if you prefer a thinner consistency.
Notes
  1. Keeps for 1 week in the fridge.
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calories
897
fat
49g
protein
27g
carbs
98g
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Miso Sauce
Great on salads or cold meats.
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809 calories
37 g
0 g
72 g
9 g
10 g
241 g
2582 g
19 g
0 g
60 g
Nutrition Facts
Serving Size
241g
Yields
1
Amount Per Serving
Calories 809
Calories from Fat 634
% Daily Value *
Total Fat 72g
111%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 46g
Cholesterol 0mg
0%
Sodium 2582mg
108%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
19%
Sugars 19g
Protein 9g
Vitamin A
7%
Vitamin C
25%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/4 cup white miso
  2. 2 scallions, chopped
  3. 2 tablespoons lemon juice
  4. 1 tablespoon lime juice
  5. 1 tablespoon dark sesame oil
  6. 1 tablespoon rice wine vinegar
  7. 1 tablespoon brown sugar
  8. 1/8 teaspoon minced chili pepper
  9. 1/4 cup olive oil
Instructions
  1. combine the ingredients in a small bowl and stir until smooth.
  2. Add water to adjust consistency, and adjust salt and sugar to taste.
Notes
  1. Keeps for 1 week in the fridge.
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calories
809
fat
72g
protein
9g
carbs
37g
more
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Soy Ginger Dipping Sauce
Also great on grilled fish.
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184 calories
38 g
0 g
0 g
7 g
0 g
235 g
6427 g
30 g
0 g
0 g
Nutrition Facts
Serving Size
235g
Yields
1
Amount Per Serving
Calories 184
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 6427mg
268%
Total Carbohydrates 38g
13%
Dietary Fiber 2g
7%
Sugars 30g
Protein 7g
Vitamin A
11%
Vitamin C
109%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons soy sauce
  2. 4 tablespoons rice vinegar
  3. 2 tablespoons fish sauce
  4. 2 tablespoons sugar
  5. 2 teaspoons finely grated ginger
  6. 1 small chili pepper minced
  7. 2 tablespoons cilantro leaves
Instructions
  1. Combine the soy sauce, vinegar, fish sauce, sugar and ginger in a small bowl and stir until the sugar is dissolved.
  2. Add the chili and cilantro and serve.
Notes
  1. May be made without the cilantro for up to 3 days in advance.
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calories
184
fat
0g
protein
7g
carbs
38g
more
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Tahini Dipping Sauce
Great for summer rolls, but also great on a salad or crudites
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661 calories
42 g
0 g
46 g
23 g
6 g
491 g
7295 g
15 g
0 g
37 g
Nutrition Facts
Serving Size
491g
Yields
1
Amount Per Serving
Calories 661
Calories from Fat 383
% Daily Value *
Total Fat 46g
70%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 17g
Cholesterol 0mg
0%
Sodium 7295mg
304%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
36%
Sugars 15g
Protein 23g
Vitamin A
1%
Vitamin C
0%
Calcium
40%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 ounces of tahini
  2. 1/2 cup light soy sauce
  3. 2 tablespoons mirin
  4. 1 tablespoon sugar
  5. water to adjust consistency
Instructions
  1. In a small bowl combine ingredients and stir until smooth.
Notes
  1. Keeps for several weeks in the fridge.
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calories
661
fat
46g
protein
23g
carbs
42g
more
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Summer Rolls
These rolls can be filled with any combination of vegetables and protein. It's a great way to use up leftovers.
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105 calories
15 g
61 g
1 g
9 g
0 g
236 g
382 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
236g
Servings
4
Amount Per Serving
Calories 105
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 61mg
20%
Sodium 382mg
16%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 2g
Protein 9g
Vitamin A
71%
Vitamin C
24%
Calcium
9%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 rice paper wrappers
  2. 1/4 pound of steamed shrimp, sliced in half the long way
  3. 1 large cucumber, peeled and sliced into 3" long thin slices
  4. 1 large carrot, shredded
  5. 2 cups napa cabbage, shredded (or any variety of lettuces)
  6. 1/4 cup fresh cilantro leaves
  7. 1/4 cup fresh mint leaves
  8. 1 shallow bowl with cool water to dip the papers
Instructions
  1. Arrange the prepared vegetables and shrimp before getting started. Start with a clean cutting board.
  2. Quickly dip the rice paper into the cool water and lay down on the cutting board. It will be stiff at first, but within a minute it will be soft and pliable. You may start filling your paper right away.
  3. To make a pretty roll, on the bottom half of the paper first lay down the herbs or shrimps, then layer the vegetables on top.
  4. Then gently but firmly pull the bottom edge up and over the filling and tuck in snugly. Fold in one or both sides and roll up, egg roll style.
  5. The stickiness of the paper will create a natural seal.
  6. Place onto a plate until ready to serve and cover with plastic film.
Notes
  1. Rolls are best eaten fresh, but may be made in advance up to a day. If the paper gets too tough, you may try to revive them with a misting of water.
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calories
105
fat
1g
protein
9g
carbs
15g
more
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Chilled Asparagus Soup

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Chilled Asparagus Soup ~ A stack of dishes.comSultry.

Such is the perfect word to describe these dog days of summer. The morning starts out warm but with a touch of breathable coolness in the air.  As the day broadens, the heat swells. It rolls in like an invisible fog that slinks in around you with long puffy arms which envelop you from the ground up and settles in around you, until suddenly you realize- yep, it’s hot.

Growing up my summer days were spent tearing up the yard with games and adventures. Waving sprinklers were set up to run through, trees were climbed, bugs were collected in jars, and homemade popsicles were for after dinner as the day faded.

The difference here is the quiet of the day. As the sun blazes on the lawn mowers remain dormant, reposing is contained within cooled homes-shutters closed, while the summer song of the cicadas (locusts here) CHCHCHCHCHChhchchchch…. chatter in the trees in sound waves that rise to a rousing crescendo, then dissipate once again into the close quiet.

Southern summer quiet.

chilled asparagus soup~ A Stack of Dishes.comLight meals are preferred and sipping cool soup is a delight. Delicate asparagus is coddled in creamy Greek yogurt and made zesty with some tangy goat cheese.

Summer ease.

Chilled Asparagus Soup
Greek yogurt adds the creaminess and a sense of richness, but the goat cheese adds a zing that keeps that spoon dipping.
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241 calories
25 g
8 g
11 g
13 g
4 g
450 g
448 g
15 g
0 g
7 g
Nutrition Facts
Serving Size
450g
Servings
4
Amount Per Serving
Calories 241
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 8mg
3%
Sodium 448mg
19%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
14%
Sugars 15g
Protein 13g
Vitamin A
31%
Vitamin C
25%
Calcium
17%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/4 pounds of fresh asparagus, rough chopped
  2. 2 tablespoons olive oil
  3. 1 small yellow onion, diced
  4. 2 cloves garlic, minced
  5. 2 tablespoons flour
  6. 2 14oz cans of low sodium chicken broth, warmed
  7. 1 bay leaf
  8. 1/4 cup chopped parsley
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon freshly ground black pepper
  11. 1 cup plain nonfat Greek yogurt
  12. 2 ounces chèvre to serve
Instructions
  1. In a medium to large sized pot over medium heat, warm the oil then add the onions and garlic and gently cook to release the aromatics and soften the onions. Take care not to brown the onions.
  2. Add the asparagus and sauté for 3 minutes. At this point you may remove some of the tips and reserve as a garnish.
  3. Add the flour and cook for a good minute, stirring constantly.
  4. While stirring vigorously to avoid lumping, add half the broth and stir smooth. Then add the remaining broth and the bay leaf.
  5. Set on a low simmer for 15 minutes until the asparagus is tender and the bay is infused. Add salt and pepper.
  6. Remove from the heat and cool until warm to the touch, about 30 minutes- or chill overnight.
  7. Remove the bay leaf and add the parsley. Puree in a traditional blender or with a hand blender until smooth. Add the yogurt and blend again until thoroughly incorporated. Adjust seasonings if needed.
  8. Chill until cold, or you may serve at room temperature. Divide equally amongst four bowls and add the goat cheese and reserved asparagus tips.
  9. A little drizzle of earthy olive oil on top is a nice finish too.
Notes
  1. The soup may be made in advance and kept in the fridge for a day or two.
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calories
241
fat
11g
protein
13g
carbs
25g
more
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