Confetti Corn Casserole

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I make this side dish for most holidays.  I usually make it a day or 2 ahead of time and pop it in the oven about 20 minutes before we eat.  One thing I have learned over the years is that having some dishes you can make a day or 2 before a holiday meal really helps everything go so much smoother.  Plus, maybe the cook wants to enjoy the holidays a little too! 🙂 Of course, there is a reason the kitchen is the center of the home.
Don’t forget to plan out your menu and make a schedule to take some stress off of the holiday. I think all of America could use a break from politics right now and a good family holiday is just what I’m looking forward to!

CONFETTI CORN CASSEROLE

8 oz bacon
32 oz frozen corn (approx 6 cups)
1 onion, diced (approx 1 1/2 cups)
1/2 cup diced red bell pepper
8 oz cream cheese
2 T milk
1 T sugar
1/2 tsp salt
1/2 tsp black pepper
4 green onions, thinly sliced

Cook the bacon in a large skillet until crisp.  Chop bacon and discard all but a couple teaspoons of bacon grease.
Add the corn, onion, and pepper to the skillet and cook over medium heat until cooked through and veggies are softened.
Add the cream cheese, milk, sugar, salt, and pepper. Stir until well combined.
Stir in the green onions and bacon (or you can sprinkle the bacon just on the top if you’d rather).
Place mixture into a greased casserole pan.
If making ahead of time,, cover with plastic wrap and refrigerate before warming in the oven at 350 degrees for about 15-20 minutes.

recipe adapted from Mel’s Kitchen Cafe and Southern Living

Confetti Corn Casserole

Ingredients

  • 8 oz bacon
  • 32 oz frozen corn (approx 6 cups)
  • 1 onion, diced (approx 1 1/2 cups)
  • 1/2 cup diced red bell pepper
  • 8 oz cream cheese
  • 2 T milk
  • 1 T sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 green onions, thinly sliced

Instructions

  • Cook the bacon in a large skillet until crisp. Chop bacon and discard all but a couple teaspoons of bacon grease.
  • Add the corn, onion, and pepper to the skillet and cook over medium heat until cooked through and veggies are softened.
  • Add the cream cheese, milk, sugar, salt, and pepper. Stir until well combined.
  • Stir in the green onions and bacon (or you can sprinkle the bacon just on the top if you'd rather).
  • Place mixture into a greased casserole pan.
  • If making ahead of time,, cover with plastic wrap and refrigerate before warming in the oven at 350 degrees for about 15-20 minutes.
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    Make Ahead Caramelized Onions

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    I was at Cash and Carry recently (a restaurant supply store open to the public) and for some reason thought I should buy a 50 pound bag of onions.  By the time I got home I knew exactly what I was going to make with them!  We love adding caramelized onions to all kinds of things, on sandwiches, burgers, spreads, on top of biscuits, not to mention french onion soup.  My big 20 quart roaster pan fit almost half of the bag.  I used my Cuisinart to make slicing the onions quickly too.
    They filled the roaster pan all the way to the top but they will cook down A LOT.
    Here they are at the beginning:
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    And at the end you have this!
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    If you don’t have a roaster pan you could use a slow cooker, just cut enough onions to fit the size you have.  Cook for the same amount of time on high.
    I put some in 8 oz containers for adding to sandwiches or smaller uses like that.
    Then I put some in quart containers for making a quick french onion soup.
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    Make Ahead Caramelized Onions

    20 pounds onions
    1/2 cup unsalted butter

    Spray the roaster pan with nonstick spray. Set on 250 degrees.  Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
    Cook for 7-8 hours, stirring occasionally (every hour or so).
    Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
    The onions should be cooked down and most the liquid evaporated.
    Cool completely before putting in freezer containers.

    Make Ahead Caramelized Onions

    Ingredients

    • 20 pounds onions
    • 1/2 cup unsalted butter

    Instructions

  • Spray the roaster pan with nonstick spray. Set on 250 degrees. Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
  • Cook for 7-8 hours, stirring occasionally (every hour or so).
  • Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
  • The onions should be cooked down and most the liquid evaporated.
  • Cool completely before putting in freezer containers.
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    Instant Pot Chicken Stock

    There is no comparison between homemade chicken stock and what you can buy at the store.  I do keep chicken base on hand for emergencies but I keep my freezer well stocked, especially in the fall and winter when I make more soups.  The instant pot makes chicken stock a breeze and I found that I can reuse the bones an extra time.  The trick is mixing the first and second batch together.  Below in the picture you can see the first batch on the left, and the second on the right.  The first batch is incredibly rich and flavorful, while the second is weaker – all though still very flavorful- is more similar to the canned chicken broth in the store.
    By mixing them together I find it perfect balance for soups, sauces, or just drinking plain when you’re sick.
    I freeze it in quart and pint containers since I use both those amounts.
    Oh, and no instant pot? Just simmer on the stove for about 8-12 hours, until desired stock is achieved.

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    While most recipes will have you add vegetable scraps I found that I like making it without, all though you could if you want.  I used to add peppercorns and bay leaf but since I use the bones a second time (and didn’t want to fish out little peppercorns) they become more bitter after 2 batches.  Besides the fact that I season the broth when we go to use it.

    One other trick.  I buy one or two rotisserie chickens pretty much every time I go to Costco.
    I shred the meat and package in freezer bags.  Then I use the bones to make a ton of stock.  If I don’t have time within a couple of days I just freeze the bones until I do.  I even throw the skin in with them.
    That precooked chicken comes in handy often for nights I need to make a quick dinner.
    And if your family is anything like mine you’ve all ready had a couple of colds or flus go through the house this fall.  Being able to throw some of that cooked chicken and broth in a pot to simmer is perfect for getting everyone feeling better again.

    INSTANT POT CHICKEN STOCK
    Makes approx. 4 1/2 quarts (18 cups)

    Bones from 1 chicken
    16 cups water, divided
    6 T vinegar (white or apple cider), divided

    Place the bones, water, and vinegar in the instant pot.
    Set for high pressure, 60 minutes.
    When done, I use the quick pressure release and strain bones from stock.
    Place bones back into pot and add another 8 cups water and 3 T vinegar.
    Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
    Strain bones and combine the 2 batches of stock.  Cool, then pour into freezer containers and freeze.
    Keeps in fridge for 5-7 days, or freeze for up to 1 year.

    Instant Pot Chicken Stock

    Yield: Approx 4 1/2 quarts

    Ingredients

    • Bones from 1 chicken
    • 16 cups water, divided
    • 6 T vinegar (white or apple cider), divided

    Instructions

  • Place the bones, water, and vinegar in the instant pot.
  • Set for high pressure, 60 minutes.
  • When done, I use the quick pressure release and strain bones from stock.
  • Place bones back into pot and add another 8 cups water and 3 T vinegar.
  • Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
  • Strain bones and combine the 2 batches of stock. Cool, then pour into freezer containers and freeze.
  • Keeps in fridge for 5-7 days, or freeze for up to 1 year.
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    DIY Boiled Cider

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    Boiled cider.  You can buy it, but in pure me style, why would I buy something I can make?!
    I had a big bag of apples leftover from canning applesauce and so it was the perfect time.  Of course, you can buy apple cider to make yours too.
    I don’t have an apple press, so I used my juicer.  Pour into a gravy seperater to skim off the foam (or just spoon it off after it has settled for a bit.)
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    As you can see, what I’m left with is a fairly pale juice.
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    But when it’s done, it will be the most appley thing you’ve ever tasted.  Rich, syrupy, and intensely apple!
    If you don’t have cider, juice can be used as well.  I didn’t give an exact cook time, because that’s going to depend on if you are using cider or juice, and also how low/high your simmer is.
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    What to do with it?  Add to apple pie or crisp filling, muffins, in caramel sauce, add to a frosting or glaze, cookies, cakes.. if you need more ideas you can look here.

    Of course, if you don’t want to make your own, you can buy it here from King Arthur Flour
    Hello fall!

    DIY BOILED CIDER
    Yield: aprox 2 1/2 cups per gallon

    Apple Cider
    Time

    Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
    Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount.  As it thickens stir more often and watch closely.  If it over reduces add some water back to desired amount.
    I shoot for 2 1/2 to 3 cups per gallon of cider, that’s thick and pour-able without being super hard.
    Pour into a jar with a lid and store in the fridge for at least a year.

    DIY Boiled Cider

    Yield: Approx 2 1/2 to 3 cups (per gallon of cider)

    Ingredients

    • Apple Cider
    • Time

    Instructions

  • Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
  • Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount. As it thickens stir more often and watch closely. If it over reduces add some water back to desired amount.
  • I shoot for 2 1/2 to 3 cups per gallon of cider, that's thick and pour-able without being super hard.
  • Pour into a jar with a lid and store in the fridge for at least a year.
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    Chicken Shawarma

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    So often I’m asked “what’s in this?! It’s so good!” And it’s usually the spices that get that reaction.
    This dish is incredibly simple to make but boy, does it pack flavor.  Using yogurt to marinade helps tenderize the chicken and keep it moist.  You can serve in with Naan or pita bread along with hummus, baba ganoush, and cucumber salad.  Or with some rice and veggies too.  Don’t skimp on the spices, they make it amazing!

    CHICKEN SHAWARMA

    1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
    olive oil, for cooking

    For marinade:
    1 cup plain yogurt (low fat is fine, but not fat free)
    1/4 cup olive oil
    8 cloves garlic, minced
    1 T cumin
    1 T smoked paprika
    1 tsp turmeric
    1 tsp kosher salt
    1/2 tsp black pepper

    If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
    Whisk together all the marinade ingredients in a medium bowl until well combined.  Add the chicken, cover and place in the fridge to marinade for at least an hour.  Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn’t do earlier than that.
    Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
    Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.)  Flip after browned on one side, then cook until heated through.
    Cut chicken in strips and serve.

    Chicken Shawarma

    Ingredients

    • 1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
    • olive oil, for cooking
    • For marinade:
    • 1 cup plain yogurt (low fat is fine, but not fat free)
    • 1/4 cup olive oil
    • 8 cloves garlic, minced
    • 1 T cumin
    • 1 T smoked paprika
    • 1 tsp turmeric
    • 1 tsp kosher salt
    • 1/2 tsp black pepper

    Instructions

  • If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
  • Whisk together all the marinade ingredients in a medium bowl until well combined. Add the chicken, cover and place in the fridge to marinade for at least an hour. Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn't do earlier than that.
  • Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
  • Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.) Flip after browned on one side, then cook until heated through.
  • Cut chicken in strips and serve.
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    Greek Quinoa Salad

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    It’s been one crazy summer here.  I’ve been determined to finish up all of my lists of projects and ideas before September, and since I lead a 4-H group, we HAVE to participate with the county fair!  Enter: easy meals that store well.  This is one of those.  I can make it ahead of time and grab a bowl for a quick lunch, or add some chicken for a dinner.  If you have adventurous eaters this would be great for a lunchbox salad as well.  If you haven’t tried my Asian Quinoa Salad yet add that one to the list too!
    You can change up the add ins of course too to your liking.  Sometimes I leave the garbanzo beans out, especially if I’ll be serving hummus as well.

    GREEK QUINOA SALAD
    1/2 cup quinoa
    1 cup water
    1/2 large cucumber, peeled, seeded, and diced
    1 cup grape tomatoes, cut in half, or diced tomatoes
    1/4 cup red onion, diced
    1/4 cup olives, diced
    1 1/2 cups cooked garbanzo beans (or 1 can, drained)
    3 T fresh dill or parsley, finely chopped
    3 T fresh basil, finely chopped
    1/4 cup crumbled feta cheese

    For dressing:
    1 T lemon juice
    1 T red wine vinegar
    2 cup olive oil
    1/2 tsp dried oregano
    salt and pepper to taste

    Bring the cup of water to a boil in a medium pot.  Add quinoa and return to a boil.  Cover pot, reduce heat to low, and let simmer for 15 minutes.
    Fluff quinoa and let sit 5 minutes, covered, and off the heat.   This will make 2 cups cooked quinoa.  You will know it’s cooked because the outer hulls are popped off.
    Place all the dressing ingredients in a jar and shake well.  Pour over quinoa and chill.  Add remaining salad ingredients.  Serve chilled or at room temperature.
    Serve with additional dressing if desired.

    Greek Quinoa Salad

    Ingredients

    • 1/2 cup quinoa
    • 1 cup water
    • 1/2 large cucumber, peeled, seeded, and diced
    • 1 cup grape tomatoes, cut in half, or diced tomatoes
    • 1/4 cup red onion, diced
    • 1/4 cup olives, diced
    • 1 1/2 cups cooked garbanzo beans (or 1 can, drained)
    • 3 T fresh dill or parsley, finely chopped
    • 3 T fresh basil, finely chopped
    • 1/4 cup crumbled feta cheese
    • For dressing:
    • 1 T lemon juice
    • 1 T red wine vinegar
    • 2 cup olive oil
    • 1/2 tsp dried oregano
    • salt and pepper to taste

    Instructions

  • Bring the cup of water to a boil in a medium pot. Add quinoa and return to a boil. Cover pot, reduce heat to low, and let simmer for 15 minutes.
  • Fluff quinoa and let sit 5 minutes, covered, and off the heat. This will make 2 cups cooked quinoa. You will know it’s cooked because the outer hulls are popped off.
  • Place all the dressing ingredients in a jar and shake well. Pour over quinoa and chill. Add remaining salad ingredients. Serve chilled or at room temperature.
  • Serve with additional dressing if desired.
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    DIY Glitter Desk

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    My youngest loves art and sometimes it takes over our house a little bit.  I wanted to do a desk in her room for her room but I wanted it to be something different.
    I started with this old school desk for $5 from City Liquidators in Portland, Oregon.

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    I unscrewed the base and scrubbed everything with an SOS pad.
    I coated the desk top with modge podge and went to town with glitter….yes, I keep it in a spice jar.  We go through a lot of glitter, so I combine the last bits to make a “rainbow” glitter.

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    Let it dry completely.  Looks good, but needs another coat!  Use a dry paint brush to brush the loose glitter off.
    Repeat again, coating with modge podge and another coat of glitter.  I used a combination of coarse and fine glitter.  In the last coat I added some glitter shapes as well.  It kind makes a fun “I spy” game.
    The last step is applying a “Pour on high-gloss epoxy” I purchased it at Michael’s, it can get a bit expensive but you can use a 40% off coupon if you get it at Michaels.  Here’s a similar one on Amazon.
    This makes the desk super smooth and shiny.

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    Then I spray painted the base a cute pink. before reattaching.

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    I added a shelf and some pegboard above the desk for storage, along with the bookcase/hutch next to it.  We’ll see how well it contains the art projects/ supplies!

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    I love how sparkly it is!

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    I left the pegboard really big since I figure the upper part she can use to display her art.

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    I’m sure we’ll paint the bookcase a fun color sometime, but we love how this turned out!  What a makeover for a $5 desk!!!

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    Sweet Pork Taco Salad

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    Proof that last minute dinners don’t have to suck… or be handed through a window.  I keep sweet pork in my freezer for just such a night. All though I’ve made it with cooked shredded chicken many times too and loved it just as much.  In fact if I’m having a crazy errand day ending with a trip to Costco, I grab a rotisserie chicken to shred just for this.  Then I freeze the bones to make stock for another meal later.  Either way it’s delicious.  The sweet pork freezes really well so I love having some on hand.  

    SWEET PORK TACO SALAD

    Sweet Pulled Pork

    Black beans (I make them like this)
    Shredded lettuce
    Tomatoes, chopped
    White Onions, chopped
    Tortilla Strips (I just cut tortillas in strips and bake or fry)

    For Cilantro Lime Salad Dressing:
    1 cup packed cilantro leaves
    3 cloves garlic
    1/2 cup sour cream (I use light)
    1/4 cup lime juice
    1/2 cup olive oil
    salt and pepper, to taste

    Blend salad dressing ingredients together in a blender until well blended.
    Toss with salad ingredients.

    Sweet Pork Taco Salad

    Ingredients

    • Sweet Pulled Pork
    • Black beans (I make them like this)
    • Shredded lettuce
    • Tomatoes, chopped
    • White Onions, chopped
    • Tortilla Strips (I just cut tortillas in strips and bake or fry)
    • For Cilantro Lime Salad Dressing:
    • 1 cup packed cilantro leaves
    • 3 cloves garlic
    • 1/2 cup sour cream (I use light)
    • 1/4 cup lime juice
    • 1/2 cup olive oil
    • salt and pepper, to taste

    Instructions

  • Blend salad dressing ingredients together in a blender until well blended.
  • Toss with salad ingredients.
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    Pasta with Roasted Garlic and Mushrooms

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    I’ve always loved using whole wheat but have never been a big fan of whole wheat pasta.  But I’ve been trying to use more whole grains and less refined flour so I experimented with a couple brands.  And I was super happy to find one we all love.  Delallo for the win! I find it locally at New Seasons Market but it looks like you can order it from their website as well here.
    I love mushrooms but if you don’t, you can leave them out for a roasted garlic sauce… because everyone loves roasted garlic.  At least in my book.

    This is a hearty and super satisfying meal and bonus, it comes together in a flash!

    PASTA WITH ROASTED GARLIC AND MUSHROOMS

    1/2 lb whole wheat capellini (or spaghetti if you like)
    2 T unsalted butter
    1 lb mushrooms, halved
    2 T roasted garlic paste
    2 T whole wheat flour
    1 cup chicken broth
    1/2 cup milk (I use fat free)
    salt and pepper to taste
    1/4 cup fresh basil leaves, chiffonade

    Cook the pasta according to package directions. (Capellini only takes a couple of minutes to cook, so I bring a pot of water to a boil while I’m making the sauce, then cook the pasta when the sauce is almost done.)
    Melt the butter in a large skillet over medium high heat.  Add the mushrooms and cook for 10 minutes, until caramelized.
    Add the roasted garlic paste and flour and continue to cook for a 1-2 minutes.
    Add milk and chicken broth and stir until thickened, a few minutes.  Season with salt and pepper.
    Add the noodles, and some of the pasta cooking water to the sauce if needed to thin and coat the noodles.
    Top with basil and serve.

    Pasta with Roasted Garlic and Mushrooms

    Ingredients

    • 1/2 lb whole wheat capellini (or spaghetti if you like)
    • 2 T unsalted butter
    • 1 lb mushrooms, halved
    • 2 T roasted garlic paste
    • 2 T whole wheat flour
    • 1 cup chicken broth
    • 1/2 cup milk (I use fat free)
    • salt and pepper to taste
    • 1/4 cup fresh basil leaves, chiffonade

    Instructions

  • Cook the pasta according to package directions. (Capellini only takes a couple of minutes to cook, so I bring a pot of water to a boil while I'm making the sauce, then cook the pasta when the sauce is almost done.)
  • Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook for 10 minutes, until caramelized.
  • Add the roasted garlic paste and flour and continue to cook for a 1-2 minutes.
  • Add milk and chicken broth and stir until thickened, a few minutes. Season with salt and pepper.
  • Add the noodles, and some of the pasta cooking water to the sauce if needed to thin and coat the noodles.
  • Top with basil and serve.
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    Baba Ganoush (Roasted Eggplant Dip)

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    I don’t like eggplant… at all.  Or so I thought.  Enter Baba Ganoush.  None of the weird eggplant texture and all smoky, roasted flavor thanks to the long roasting time and smoky spices.  We eat hummus frequently and this is a nice way to mix it up a little bit.  My favorite way to eat it is with cucumber slices but flatbread is good too.  Especially Naan.
    And this is actually better made ahead of time, so it’s perfect to make a day or two ahead of time.

    Baba Ganoush (Roasted Eggplant Dip)

    1 medium eggplant
    1/2 tsp kosher salt
    2 garlic cloves
    2 T lemon juice
    1 T olive oil
    1 T plain yogurt (low fat is fine)
    1 T tahini paste
    1/4 tsp smoked paprika
    1/4 tsp cumin

    Pierce the eggplant 6-8 times and place in a glass baking pan.
    Roast at 375 degrees for 45 minutes, then turn over.  Continue baking for 45 more minutes.
    Wrap pan with foil and set aside for 15-20 minutes.
    Remover outer peel and any larger clumps of seeds in the middle.  Don’t worry about getting all the seeds, but the more seeds that are left in, the more bitter the dip will be.
    Break up the eggplant and spread out in the pan. Sprinkle with salt and mix in.
    Place in a fine sieve and let drain for 15-20 minutes.
    Place in a blender with remaining ingredients and blend until smooth.
    Chill (overnight is best) and serve.
    If desired, drizzle with olive oil and sprinkle with additional paprika.
    Serve with pita bread, pita chips, or cucumber slices.

    Baba Ganoush (Roasted Eggplant Dip)

    Ingredients

    • 1 medium eggplant
    • 1/2 tsp kosher salt
    • 2 garlic cloves
    • 2 T lemon juice
    • 1 T olive oil
    • 1 T plain yogurt (low fat is fine)
    • 1 T tahini paste
    • 1/4 tsp smoked paprika
    • 1/4 tsp cumin

    Instructions

  • Pierce the eggplant 6-8 times and place in a glass baking pan.
  • Roast at 375 degrees for 45 minutes, then turn over. Continue baking for 45 more minutes.
  • Wrap pan with foil and set aside for 15-20 minutes.
  • Remover outer peel and any larger clumps of seeds in the middle. Don't worry about getting all the seeds, but the more seeds that are left in, the more bitter the dip will be.
  • Break up the eggplant and spread out in the pan. Sprinkle with salt and mix in.
  • Place in a fine sieve and let drain for 15-20 minutes.
  • Place in a blender with remaining ingredients and blend until smooth.
  • Chill (overnight is best) and serve.
  • If desired, drizzle with olive oil and sprinkle with additional paprika.
  • Serve with pita bread, pita chips, or cucumber slices.
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