Posts tagged ‘artichoke’

February 12, 2011

Picture of the Week

Oh, look!! A picture for this week::

Sometimes food can sound like it has a negative self-image: steamed, poached, beaten, whipped, creamed, pulsed. But most of the time the words are actually delicious in a food context. I present: Steamed and poached. Both make for an excellent dinner. I loved this meal. I cooked it for just me, which is a miracle in and of itself. You see, usually when it’s just me for dinner, dinner looks like “Hm, cereal. No, tortilla chips. And hummus. Or just chocolate chips. No. Cereal. Okay. Now tortilla chips. And a carrot.” So snacky. This was a meal. And one I could be proud of.

August 29, 2010

Oh, My, Artichoke Spinach Dip

I follow several food blogs, which I’ll talk about throughout our experience; I’m sure. With tonight’s recipe, I drew inspiration from a food blog that I read from time to time, but I usually find myself thinking, “Now, that is far too fancy,” or “When would I ever go out and buy those ingredients?” Concerns such as these should be rarely headed (unless a recipe creator informs you that you MUST find a certain brand of chocolate or you HAVE TO, upon certain death, use a particular pan). But Heidi Swanson, the author of almost two cookbooks (the second is being published now) and of her own website,, doesn’t ever mandate. She guides you into a world of delicious and beautiful foods that are really, really interesting. If you do read her website, I hope you’re inspired, too.

These ingredients are not too far off from what I typically keep on hand. I just needed to buy a couple of things to complete the ingredient list, and, wow, it was well worth it. I got warm, creamy, delicious, rich, comforting, but-not-too-heavy dip that goes well with flat bread and tortilla chips. (Since these are the only two we tested, I can confirm that they work and are delicious. I am sure this dip would remain delicious in a myriad of applications– naan, pizza, baguette, frittata, spoon.)

Oh, My Artichoke Spinach Dip

1 (14-ounce) can artichokes, drained
4 ounces silken tofu (which equates to about a quarter of most tofu packages)
3 large cloves of garlic
2/3 c Greek yogurt
1/3 c shredded parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed and dried
1/2 t sea salt
pinch of crushed red pepper flakes
more parmesan for sprinkling

Preheat the oven for 350°F. Puree artichokes, tofu, and garlic in food processor.

In a quart baking dish, whisk yogurt, cheese, spinach, salt, and red pepper flakes. Add pureed mixture. Sprinkle extra cheese on top.

Bake uncovered for about 40 minutes at 350°F or until the cheese has just started to turn golden, then turn the oven up to broil and bake an additional 10 or so minutes. Let cool for 10 minutes.