Tuesday, February 05, 2008

Day Two, Recipe Two

I'm feeling really snacky today, so this recipe came right to mind. Wish I had a food processor here so I could make some at lunch. This is a recipe that was given to me by my college friend, Patrick Schrappen, and he's a great cook.

Sun-dried Tomato Dip
3/4 lb. feta cheese, crumbled
1/2 c sun-dried tomatoes in oil (drained and chopped)
1 clove garlic
1 t. dried thyme
1/2 t. dried oregano
3/4 c. milk
sprinkle of cracked pepper & salt

Combine ingredients in a food processor and mix until smooth. Chill before serving to allow the flavors to blend. Serve with cut vegetables, chips or flatbread. DELICIOUS!

One time, when I was visiting friends in Arkansas, I was trying to make this, but we were rushing around. We couldn't find sun-dried tomatoes in the small store in town and didn't have time to head to the city. So, I thought I would just try to substitute roasted red peppers (the kind you find in small jars) for the sun-dried tomatoes. I must say, I think it was just as delicious! Just a little different flavor.

Today is the last day I'll be in the office this week as I am heading to my hometown to enjoy a few days off and attend my cousin's wedding. My brother and I are singing in the ceremony, and we need a little extra practice with Dad beforehand. In the meantime, I'm trying to work hard to get many things in place before I leave. Laundry, dishes, projects that are not completed... so I won't be able to post my recipe tomorrow. But, I'll be catching up with two recipes on Thursday since I'll have computer access at Mom and Dad's house. Sorry, in advance, for the break in posts.

The most important things to get in place? My ribs... or whatever is still out in my back. So, I must depart for the chiropractor once again. Hope each of you has a wonderful day, and I can't wait to see your recipes. Yesterday's posts made me so HUNGRY!!!

Here is the updated list of blogs whose writers are participating in Recipe Week:
Sojourning Stranger
Abundant Grace
Faith Hope and Love
Bound
Threefold Chord
Sisters
Kitchen Talk
Gator Gals

And, Mr. and Mrs. Piano Man may contribute in the comment sections. Take out your recipe cards and get to copying!

7 comments:

Kelly Spezzano said...

I bet this dish is a hit at wedding/baby showers or any get together for that fact... I think I am going to have to throw a party soon so I can fix all these great recipes that eveyone is contributing!

Hope you have a safe trip home!

~*Rachel*~ said...

I LOVE tomatoes and this dip would suit me just fine! Kelly, we so need to host a party, lol.

Thanks for sharing!

lydia said...

Have you made this before for church or the fellowships? It sounds familiar, but I'm not sure that I've tried it.

The recipe sounds really easy and really tasty!

Elizabeth said...

Yeah, I second everything.

I'm looking forward to eating all of this good food I'm learning about!

Piano Man said...

Here is one that we like really well. It came from Ellie Krieger on the Food Network. I also think that based on the ingredients, they are healthy to eat. Any time you can find a recipe that is good for you and you also like to eat it, it is win-win.


ENERGY BARS

Cooking spray
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs

Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan
with cooking spray.

Place all ingredients except the syrup and eggs in a food processor
and pulse until the mixture is finely chopped. Add the syrup and
eggs and pulse until the mixture is well combined. It will resemble a
coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

The worst part of this recipe is putting it into the pan and spreading it out. We found that spraying a spatula with cooking spray helps a lot. We then usually freeze about half of the bars until we get the first ones eaten.

Kelly Spezzano said...

What an interesting recipe (Piano Man). I never even considered that you could make your own energy bar... and the stores charge so much for them, I bet this would be cost saving! Thanks for sharing!

strem said...

Lydia, I've never made this for church, but I should have done so. The truth is I have held off because I didn't have a working food processor again until just recently. So, I was making it only at other people's homes. I'll need to start making it regularly again.