Posts filed under ‘Meals’

Mexican-style Dip

It’s Mexican because… um… salsa?

I remember my mom made this dip a lot to take to family gatherings, and I’ve tasted lots of versions of it over the years. I think most people have had something like it at least. Here’s my standard version. I used to scrape everything else off with a chip and just eat the cream cheese bottom, but all of it is really good.

Mexican-stylee dip
my variation

Bottom cream-cheese layer:

1 cup light cream cheese, softened
1/2 cup Fat free miracle whip (How is it fat free? What’s it made of?)
1 tsp chili powder
pinch of cayenne pepper to taste

Blend together the softened cream cheese and miracle whip (electric beaters make this easy), add spices.

Then pour on any kind of salsa and spread it around with a spoon. Then add:

1/2 cup grated cheddar cheese
1/2 red pepper, 1/2 green pepper
about 2 tomatoes, chopped
1-2 green onion, finely chopped
(I don’t think I had onion last time but it’s good).

Serve with tortilla chips. Really great for having at a party, or all by yourself watching movies.


April 21, 2008 at 5:03 am Leave a comment

Curry-flower Soup

This is the flower from the Murraya koenigii or Curry Tree.
It’s not actually in my soup at all.
But I made a curry cauliflower soup which came out pretty well (Martin helped – mostly he showed me what to do with the leeks. Thanks Martin).

    In keeping with the money theme, I added up the cost of the ingredients that I had to buy (most of them except garlic and curry paste). It cost about $25, but I still have rice, a leek, a bit of cauliflower and some other ingredients to make more food. It’s not profitable, but it’s pretty affordable. (Note to self: find a way to make people pay to eat my food)

I made this recipe myself, but it was inspired by Melancauli Baby from Eat, Shrink & Be Merry (I love all their stuff).

Curry-flower soup
1/2 tbsp olive oil
1/2 tbsp butter
about 2 leeks, finely chopped
2 cloves of garlic
about 3/4 of a cauliflower (small florets)
1 white potato, chopped
1 tsp curry paste (or powder)
3 cups chicken broth
salt & pepper
1/2 tsp cumin
1 cup brown & wild rice
1 cup coconut milk
1/3 cup grated 2 yr cheddar cheese
1/4 cup swiss cheese

(Cook rice while making the rest of the soup) Heat oil & butter, cook leeks with curry until soft (3 minutes). Add cauliflower and potato, cook for another minute. Add broth, cumin, salt and pepper, bring to a boil. Reduce heat to low, cover & simmer for 12-15 minutes (vegetables should be tender) Add cooked rice, milk, and cheese. Heat again, serve.

*not shown: tasty country bread broiled with cheddar cheese on top

Martin was a bit flabbergasted at my use of rice in a soup. I was defending the rice by saying, “it’s just a starch! Like potato soup”…then I realized I was putting potato in too. So this is the starchiest soup in the world – even without the bread I served it with. The good thing about it is that it is filling. I’m still feeling very nicely full from a few hours ago. Martin and I called over some friends and we ate soup and talked about finite universes…and Dune. I made way too much soup but most of it was still eaten, with about 2 servings left for me to eat later.

So, the soup. It was interesting… Next time I make it I will change a few things though. Like use more curry than I did, add hot sauce, use regular milk instead of coconut milk (or only a little coconut milk), ditch the potatoes, and forget the swiss cheese and go for the cheddar.
Side note – the 2 year old cheddar I bought was award winning cheese (Canadian Reserve – evidently the world’s best aged cheddar)! It was really nice and sharp without being too sour tasting.
Anyway – even the way it was the soup was very very good. I liked the leek flavour even though it seemed it would be overpowering at first, it wasn’t.
All in all, a fine soup and I’m actually going to bed on a full stomach. =)

February 5, 2008 at 5:56 am 1 comment

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