Comunidad Health Foods

Lately, I’ve been shying away from actual recipes and increasingly drawn to taking inventory of my kitchen and figuring out what combinations of foods could produce something edible. Before moving out on Saturday, I had been getting a lot of satisfaction out of taking the odds and ends ingredients and foods from my apartment that I was trying to use up, and turning them into something interesting. Some of my attempts were admittedly better than others, but one of my favorites was this peanut butter spread/dip. I tend to pair my peanut butter with sweeter foods – fruit, yogurt, and chocolate more than anything else – but every once in a while I like throwing my taste buds a curveball and tying in some more savory flavors to a peanut butter meal, which is exactly what I did for this spread. I made it two ways – first as an actual spread and the second time bulked up with some yogurt to make more of a dip, and both were equally delicious. The spread is perfect for sandwiches, pancakes, or vegetables; the dip is much creamier – vaguely reminiscent of a sour cream & onion dip – and would be fantastic with some fresh vegetables like broccoli or carrots. You may even want to toss it in some pasta with vegetables if you’re feeling particularly wacky. I’ve included both alternatives below, but only have a photograph of the dip. 

 

One Year Ago: Ridiculously Easy, Ridiculously Decadent Chocolate Peanut Fudge

May calls for the celebration of many things, one of which being salsa (presumably for the connection to last week’s Cinco de Mayo). I know I should be telling you about cute breakfast-in-bed ideas for Mom and showing you pictures of gorgeous bouquets made out of sugar cookies and fondant, but let’s be real – my life right now is not ripe with delicately rolled confections and custard soaked French toast with fresh berries drizzled over it. For me, this week isn’t the week before Mother’s Day – and that’s not to say that my mom isn’t one of my absolute best friends; this week is Finals week, the week before graduation, the week of moving out of my apartment. Let’s face it – my life consists of eating oats-in-a-jar unashamedly for dinner and hoarding extra bagels from a class bagel party last week so that L doesn’t starve to death when he comes later this afternoon to stay through graduation. I haven’t gone grocery shopping in almost 2 weeks. My cupboards have exactly 3 plates and 3 bowls in it. The only cooking utensil not packed away is a cooking spatula. I still haven’t figured out how I’m going to get my last remains of broccoli and pasta out of the cooking water tonight for dinner. It’s kind of amazing that I even know what I’m doing tonight for dinner. That’s what kind of week this is for me.

So forgive my lack of recipes that would make Martha Stewart proud. It isn’t that I don’t love my Mom or don’t hope that you have the most spectacular, wonderful-food-filled time on Saturday with your mom (or kids or nieces or aunts and grandmas). It’s just that right now, this week, this salsa dip is much more representative of my life, and I just don’t have the archived recipes to pull from to pretend otherwise. This salsa dip can hardly even be considered a recipe, which is exactly how practically everything that I’m throwing together this week has been as I attempt to clear out my kitchen as much as humanly possible before move out (and graduation!) on Saturday. There are 2 ingredients – salsa and plain greek yogurt – and it’s just about as versatile as versatile can be. The flavors depend entirely on the salsa you use – mine was an Autumn Harvest and it had a decent kick to it, but you could just as easily use a milder one or a salsa verde, or potentially even a fruity homemade one if you’re feeling really gourmet. However, I think there’s something to be said for the texture of a more liquidy salsa, at least in the context of this recipe. The yogurt gives it an added creaminess and cuts the kick of the hotter salsas just a little bit.

I only made 3 tablespoons’ worth (⅛ of the recipe) and spread it in an omelet, serving it alongside a fair-but-nothing-to-write-home-about broccoli salad. It could just as easily be paired with fresh vegetables, your favorite tortilla chips (or, better yet, homemade tortilla chips), used as a replacement for ketchup or mayonnaise on your favorite sandwich – this is a condiment-dip, and should be used as such. The possibilities are endless, and it’s so crazy-easy to make that I almost can’t believe that this post is as long as it is. Don’t feel bad if you laugh when you read the recipe – at me, for being silly enough to devote an entire post to such a sorry excuse for a “recipe,” at yourself for not having thought of the combination sooner, or just in general because breaking your day up with a little laughter is not something you should need too big of an excuse for.

In T minus 7 or 8 days, millions of Americans will be staking their claim on their favorite sofa cushion and turning the television on to the Superbowl. Many will be having parties, and I’d venture to guess that nearly all of them will be chowing down on some serious eats. I’m not a big football fan myself (I’m trying, though – I now understand what a down is!), but I still can’t wait for next year when L and I are less than 250 miles apart and I can cater the Superbowl party he throws every year.  I’m bursting with creative and fun riffs on Superbowl classics (for example, the Buffalo Chicken Wing Cupcakes I recently stumbled upon and am practically crawling out of my skin to try), but for now, I’ll have to stick with the brainstorming.

Just the other week I had half of an avocado and some leftover black beans that needed to be used up in the fridge, and I thought a little twist on guacamole would make a good, light lunch. I was also dying to crack open this new bag of lime flavored chips by Food Should Taste Good that I snagged at Whole Foods that have – get this! – a whopping 5 grams of monounsaturated fats per serving. Sure, it means they’re not as low calorie as dipping a stick of celery into this already modestly caloric dip, but they sure do help me reach my goal of 20 MUFA’s per day in a new and delicious way. If you haven’t tried the brand before, I’d definitely recommend it, and this coming from someone who’s really not big on chips.

 Photo Source: foodshouldtastegood.com

As for the dip, it was definitely a win (or, should I say, touchdown?). There was a tiny bit of a kick but it was mostly just creamy and full of smoky cumin goodness. It was colorful and healthy, but totally indulgent enough to stand up against the formidable wings, enchiladas and meaty chilis it’s likely to compete with come Game Day. Guacamole is a great dip to offer because even though it does have some calories and fat (which might help keep you full and prevent you from overeating), they’re awesome calories and fat, and you can work in some servings of veggies while you’re at it. So whether you’re in need of a good Superbowl treat or, like me, you just feel like having a dip around, definitely try this one out. I’m pretty proud of it, at least!