Warm Hummus and Goat Cheese Dip

I'm six weeks away from finishing my Master's degree in education (yay!) and have a big presentation to do on Reader Response Theory tomorrow.  It was no surprise, then, that there was no time to cook dinner!  Supper tonight was a quick but delicious four-ingredient warm hummus dip.  Served with pita triangles, this was ready in fifteen minutes and hit the spot.  If you've never eaten hummus warm before, now is the time to start!

Ingredients:

1 1/2 cups garlic hummus

two rounds of goat cheese (chèvre)

3 cocktail tomatoes, diced

Fresh basil, chopped

Pita, to serve

 Directions:

1. Preheat oven to 35o degreed Fahrenheit.

2. In an oven-proof dish, place the two goat cheese slices on top of the hummus. Bake for 12 - 15 minutes or until warm throughout.

2. Remove the hummus from the oven and top with fresh, diced tomatoes and fresh basil.  Serve with pitas.  Enjoy!

Shopping Tips:

1. You can use your own hummus or a store bought one.  There are millions of recipes for how to make hummus on the internet.  If you are making your own, the key is to rub off the chickpea skins before pureeing them.

2. The goat cheese comes in a short log.  You can use herbed goat cheese or plain.  Slice two thick rounds for this dish.

3. If you have left over bruschetta topping, it's a great replacement for the fresh tomatoes.

Grilled Pineapple with Coconut Basil Dust

During the summer months, I like to eat lighter.  The days are longer and hotter, fresh fruits and vegetables are in season, and I have more time to cook.  Occasionally, at the end of a light meal,  I like to have something sweet and refreshing.  I'm not really a baker, though, and I also want to keep my desserts fresh and light.  The best way to do that is by incorporating fruit into dessert.  By grilling the pineapple on the barbecue, the sweetness intensifies, and there is an added dimension of smokiness.  The pairing of pineapple and coconut is classic, but the addition of basil is unexpected yet complimentary.  You can serve just the pineapple and basil dust for a really light final course, or add a scoop of Coconut Bliss dairy-free ice cream as I have done.  

Serves 2 - 4

Ingredients:

pineapple

2 Tbsp shredded, unsweetened coconut

2 Tbsp fresh basil

1 Tbsp coconut sugar

zest of one lime

Directions:

1. Toast shredded coconut in a dry pan over medium heat on the stove until it just starts to turn colour but is not brown.  Remove and cool.

2. Slice and core pineapple.  Grill for approximately 3 - 4 minutes per side over medium heat.  Pineapple will have grill marks and be tender throughout.

3. In a food processor, combine coconut, basil, sugar, and lime zest.  Pulse until well combined.

4. On a serving plate, place the ice cream if using, grilled pineapple, and top with basil dust.  Serve immediately and enjoy!

 Shopping Tips

1. When choosing a pineapple, check to make sure that the leaves are green and healthy.  The one in the picture above is not ripe because the body is still very green and firm.  When ripe, the bottom of the pineapple will start to turn yellow and it will smell pineapple-y and be slightly tender.  Once it starts to smell sweet, it is probably overripe.  Cut pineapple will keep in the refrigerator for several days and become sweeter as it sits, so it is better to cut it earlier than later.  Also, grilling the pineapple will intensify the sweetness.  It is better to grill slightly firm pineapple rather than pieces that are falling apart.

Coconut Lime Halibut

I'd had the idea for this fish topping for a couple of days.  One of Scott's favourite meals is halibut on pea and basil risotto, so I was thinking of doing that, but the Italian risotto and the tropical fish didn't really seem to work together until I was struck with inspiration on the way to the Farmers Market on Saturday.  The inspiration was not the fresh produce at the market like you might expect, instead it was a gaudy advertisement for Tequila Lime Chicken at a fast food Tex Mex place.  As I drove by, I had the idea to use tequila instead of white wine for the risotto, and the result is this brightly flavoured party in your mouth.  Any part of this dish can be made on its own or paired with other dishes if you wish.  It looks like a lot of ingredients, but many of them are repeated.  I've just split them up to make it a bit easier.

Serves 2.

Ingredients:

2 pieces of fresh halibut or other firm white fish such as cod
1 Tbsp coconut oil
juice of half a lime
salt, pepper

1/2 cup unsweetened coconut
1/4 cup spinach
2 Tbsp basil
zest of one lime
3/4 tsp salt
1/2 tsp sugar

1Tbsp coconut oil
1 Tbsp butter
1/4 cup onion, diced
1 clove garlic, minced
2/3 cup arborio rice, uncooked
2 Tbsp tequila
2 1/2 cups chicken or vegetable stock, WARM
1/2 cup peas
1 cup spinach, chopped
1 Tbsp fresh basil, chopped
salt, pepper

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. In a small food processor, blend together the coconut, spinach, basil, lime zest, salt, and sugar.  Set aside until later.

3. In an oven proof dish, rub a bit of the coconut oil on the bottom of the dish and place the fish on top.  Cover with the remaining coconut oil, the lime juice, salt, and pepper.  Just use a pinch of salt since the topping contains salt.

4. In a medium sauce pan, melt the coconut oil and the butter.  Sauté the onions and garlic until they are soft and translucent.  Add the dry rice to the pan and stir until coated.  Continue stirring for another minute.

5. Add the tequila and stir vigorously with a wooden spoon until it has evaporated.  Turn the burner down to medium-low.  Add approximately 1/2 a cup of the warm stock to the pot and continue to stir.  This will develop the starch in the rice and result in a creamy risotto.  When the stock has almost completely evaporated, add another 1/2 cup.  Continue doing this until the stock is all absorbed and the rice is cooked through.  It will take 25 - 30 minutes.  Continue to stir regularly.

6. When there is about 20 minutes left in the cooking time of the rice, put the halibut in the oven.

7. When the rice is cooked through, add the frozen peas, spinach, and basil.  Cook for another 3 minutes until the peas are cooked.  Season with salt and pepper.

8. Plate the risotto with the halibut on top (squeeze on a bit more lime juice, if needed).  Top with the coconut lime crumble and enjoy!

Shopping Tips:

1. Buy a good quality virgin coconut oil.  For this recipe, you want one that has a coconut flavour.  If you buy regular coconut oil, it will not have a coconut flavour.  There are supposedly many health benefits to cooking with coconut oil.  It has a high smoking point, so it will not go rancid as easily as if you sauté with olive oil.  Also, it is made up of medium-chain fatty acids, which apparently do not absorb into the body as readily as short and long-chain ones do...

2. You cannot make risotto with regular rice because the starch content is not high enough.  Make sure you buy arborio.  It is in all grocery stores, you just have to look for it.