Sunday, May 13, 2012
Without a doubt, my favorite party food is seven layer dip. With one deft swoop of a wide-brimmed tortilla chip, you can shovel a delectable and flavor-packed bite of seven unique tastes and textures into your open mouth. Also, since there is guacamole and salsa inside, you save on repeated trips to the party table!Every family has their own version of seven layer dip, so you will definitely see many variations. I have had seven layer dips with both black beans and refried beans, with ground beef or turkey, and with plain chopped tomatoes instead of a piquant salsa. Some people use cilantro instead of scallions as their seventh layer. Others use lettuce, canned green chiles, or Mexican corn as one of the seven ingredients. In addition, you can use whatever proportions of the ingredients that you'd like, as long as no one ingredient eclipses the others.Although there is room for creativity, it is generally accepted that there are six necessary ingredients that must be included in a seven layer dip. These are: (1) beans, (2) cheese, (3) sour cream, (4) tomatoes, (5) avocado, and (6) olives. (The seventh ingredient can be almost anything you would like. Well, maybe not pasta or chocolate, but you get my drift.)This is my family's recipe.Seven Layer Dip (Salsa de Siete Capas)1 16oz can of refried beans1 4.25oz can of pre-sliced black olives1 cup of pico de gallo salsa (or 1/4 cup of jarred salsa with 1 large tomato, chopped)1 cup of sharp cheddar cheese, finely shredded1 cup of sour cream (or nonfat Greek yogurt)1 tbsp of cumin (or taco seasoning)2 scallion sprigs, chopped and with the root end removed2 large avocados, peeled, pitted, and roughly smashed4 cloves of garlic, finely mincedtabasco, to taste1 large bag of corn tortilla chips Layer a wide transparent bowl with the ingredients, starting with the refried beans (with the cumin and tabasco mixed inside). Follow the bean layer with a layer of sour cream, shredded cheese, smashed avocados and garlic, pico de gallo salsa, black olives, and finally, the chopped scallions. Use the back of a wide spoon or spatula to help you spread the creamy ingredients. Serve the dip with corn tortilla chips and voraciously enjoy the dip in front of the television and with friends.Also, instead of serving the dip in a large bowl, you can use a plate, individual custard ramekins (if they are transparent glass or plastic), or lowball liquor glasses. If serving individual portions in ramekins or liquor glasses, garnish each portion with a white or blue corn tortilla chip. This way of serving seven layer dip will result in less mess (in the dip itself), but will require the washing of many more dishes! Either way, I hope you enjoy this dip, I know I do!
Sunday, May 06, 2012
It comes with a faux plastic tray, pre-sliced fish, two spears of broccoli, lemon wedges, and halved tomatoes!
Okay, I admit, I am way too happy over these toys. But I do like these fabric food sets far more than the hollow play food sets (where each food item is basically just a hard plastic shell).
Sadly, the most unfortunate part about this post and my purchase is, is that my son doesn't even play with the other Duktig play food sets that I previously purchased for him. But, if you have child who loves to play in his or her pretend kitchen and help mommy make a scrumdiddlyuptious meal (or are like me), then the complete Duktig felt food set is made for you!
And yes, in case you are wondering, this new set is already collecting dust and cobwebs in my son's toy bin. (He is like his daddy and loves his toy cars.) Well, at least I am getting some mental satisfaction out of those toys!
My friend recently sent me a link on "the absolute best way to store green onions." Instead of putting bagged scallions in the crisper bin or vegetable drawer of a frigid and dark refrigerator, store them near a sunny window in a transparent glass of water (and change the water once it gets cloudy). To test this method of storage, I left some scallions in the fridge (on the right) and stuck the rest in a glass mason jar filled with tap water (on the left). The results were impressive. It looks like an overgrown jungle in there! There was at least an inch of growth on the scallions that were partially submerged in water. Also, as you can visibly notice, the onions from the fridge were flaccid and droopy (and yellowed, but I cut those parts off). According to the link, the scallions will grow indefinitely (you are supposed to only use the verdant tops by snipping off what you need, and not the white portions), but I haven't tested this yet. And I have to admit, I'm a little suspicious about how the scallions would continue to grow without the nutrients from soil, but I'll let you know how this experiment goes! Update: A fellow food blogger informed me (in the comments below) that after three (3) to four (4) weeks, the roots will begin to rot. But she gave her seal of approval to this method for short-term scallion storage! I should note that when I changed the water, I made sure to thoroughly rinse and scrub away the oniony slime on the bottom of the scallions. I also peeled back the visibly brown and wilted layers at the bottom that had been soaking in the water. It is a little gross, but I believe it helps the green onions keep their "shelf-life" longer. I also noticed the green parts of the scallions bent pretty easily (they do not seem very fibrous).