Creamy Green Goodness~Lime & Mint Edamame Dip/Spread

Well POOP!  I guess TJ's has Edamame Hummus BUT before I knew that, I thought Hmmm Edamame Dip/Spread would be yummy.  So to the kitchen I went and this is what I came up with! 

Creamy Fresh GREEN GOODNESS!

My first thought (again, before I knew TJ's had a edamame hummus) was to go the route Trader Joe's had and sub out garbanzo beans for edamame.  But I really love edamames buttery taste and thought adding tahini would mask that yumminess, as well as make it a wee bit heavy.  I love lighter flavors when it comes to my "green stuff", not to mention I am trying to make healthier choices in my diet by cutting calories and fat where I can. Limes and lemons have been a staple in and on a lot of my food lately, so it wasn't that much of a brain hop, to a squeeze of lime and some mint for freshness to compliment the buttery edamame.  I LOVE the end result!

It is super easy to make and so good for you. Today I enjoyed some on toasted "Dave's Killer Bread" with tomatoes.  Tomorrow I think I need to crab some sprouts and a fresh red onion to add to this sandwich. Crazy good as a dip with cucumbers and tortilla chips (I love TJ's Soy and Flaxseed Tortilla Chips), I think I might even try it as a Pesto" substitute on pasta in a salad with some cherry tom's and feta or added to some steamed rice.  Use your imagination and let me know what other uses you find.

Lime & Mint Edamame Dip/Spread

Ingredients:

• 1 -12 OZ. Package Shelled Edamame
• 1 - Medium Lime, Juiced and Zested (You could also use a lemon if you prefer)
• 1/3 C. -Light Olive Oil
• 3 Tb. -Fresh Mint
• Kosher Salt
• Fresh Cracked Pepper

How to:  

• Boil Edamame in salt water per package directions.
• Strain, reserving 1 C. water used for boiling. 
• Cool water and beans. 
• Zest and juice lime.
• When beans are cool, place in food processor with mint, olive oil, lime zest and juice, add reserved water 2 Tb. at a time to get to desired consistency. I like mine thick so I only added 1/3 C.  Salt and pepper to taste. 

ENJOY!  As always, let me know what you think.

This recipe is an original concept, please enjoy, share with friends and PIN AWAY!  I only ask that you name "Cobwebs To Cookies" as your source.  Thanks so much!

Cha~Cha Cabbage Soup

"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
Lewis Carroll, ‘Alice in Wonderland’

About twenty years ago...OK, maybe more then twenty, my room-mate Carol was dieting and she found the recipe for a "negative calorie" soup, "Cabbage Soup". Basically during digestion, your body burns more calories then is actually in the soup.  It was not hard for me to fall in love with the soup in spite of it's dietary promises. Full of cabbage and other yummy veggies, seasoned with salsa, it had my favorite flavor profile ~ savory and spicy. *Don't panic! not too spicy*.

One of my other favorite soups is "Taco Soup".  A version of chili, taco soup is also very low in calories. I like to healthy mine up and make it with ground turkey instead of beef. Besides, the turkey counteracts the chips and cheese I like to garnish with...right?!?

So, playing with recipes in my head, which is one of my favorite pass times. And now since starting Weight Watchers; working on recipes that are low calorie, low point, filling and most of all recipes that will appeal to my taste buds, I married the two soups and came up with "Cha~Cha Cabbage Soup". This soup has close to the negative calories of "Cabbage Soup" but brings in the protein and spices of "Taco Soup" It is also SOOOO SIMPLE and economical! If you can cut up veggies, you can make this soup.  Not to mention, one batch is going to feed you or you and your family, for several meals. WHOOP!

Now, this recipe is not precise. Trust your taste buds and use your imagination. I will give you my basic version and list some options to change it up a wee bit if you want. The point values are based on the basic version. If you add, cheese, meat, a starch vegetable...etc. remember to adjust your points. Even then, this is still a great Weight Watchers option that is made up of "Super Foods", so adding more protein or a wee bit more starch, is not going to kill you!

Cha~Cha Cabbage Soup

Groceries you will need:

• 1 ~ Large head of green cabbage, chopped
• 1 ~ Large onion, diced
• 1 ~ Medium head of cauliflower, chopped *I like to chop mine up, not leave in florets it adds a certain texture and thickness*
• 1 ~ 28 Oz. can, diced tomatoes *use quality products for quality taste*
• 1 ~ 28 Oz. can, tomato sauce
• 2 ~ Envelopes, McCormick Taco Seasoning Mix
• Chicken Broth, Bouillon Cubes or "Better Then Bouillon" *whatever you have handy*
• 2 ~ 15 Oz. cans, kidney beans
• 1 ~ 16 Oz. bag, frozen cut green beans
• 2 ~ C. frozen corn

Yields approx. 40 Cups

How it's done:

1. In large soup pot or dutch oven *5 1/2 to 7 Qt.* combine cabbage, onion, cauliflower, tomatoes, tomato sauce and taco seasoning. 
2. Add enough chicken broth or water to just cover all ingredients.  Unless I have some home-made broth in my freezer I generally will use water and "Better Then Bouillon" to keep cost down.  The size of your cabbage and cauliflower is going to determine how much liquid you end up needing, so I can't really give you a precise amount. 
3. Bring to a boil and then reduce to simmer until veggies are tender. *20-30 minutes*
4. Add kidney beans, frozen green beans and corn, cook till heated through, generally 8-10 minutes.
5. Grab your spoon and EAT UP!

Can you smell the tomatoey, veggy goodness?!

If I have some extra Weight Watchers points I want to spend, I add a wee drizzle of olive oil and a smattering of parmesan cheese...heaven in a bowl!

Here are some other add ins you can try, remember this will effect point values:

• Cooked ground turkey, beef or chicken
• Rotisserie Chicken *shredded up*
• Potatoes *use red potatoes, they are best in broth base soups*
• Peas
• Black beans
• Carrots
• Rice, brown or white
• Pasta *Whole Grain Rotini is yummy, and adds a nutty element*
• Are you a vegan or vegetarian? Use vegetable broth or "Better the Bouillon Veggie Base" in lieu of chicken broth.

Yummy garnishes:

• Parmesan Cheese
• Cheddar Cheese...OK, any kind of cheese!
• Croutons
• Olive Oil
• Corn Chips
• Sour Cream or Cream Fresche

Kick arss meal!: 1 C. of Cha~Cha Cabbage Soup over a medium baked potato, topped with wee bit of cheese, sour cream, or both.  Fiber and protein, satisfying like a seven course meal!

Now, what about the points you ask?  Well, I used the Weight Watchers online calculator for the *Points Plus* program and per two cup serving, you are only spending TWO POINTS!!!!  *with no garnish*.

I hope you enjoy the marriage of two of my favorite soups.  As always, let me know if you have any questions.

Please feel free to share my recipes with family and friends...PIN AWAY, if you like!  I only ask that you credit the source as I work on my cookbook and try and grow my business.  Thanks so much!

Photo's of Taco Seasoning and Bullion were taken from companies prospective websites.

Super, Simple, Satisfying Salads: Edamame-Me Salad

After growing FAT and HAPPY over the past few years of marriage and dealing with some health issues I have gotten FED UP (no pun intended) and I started Weight Watchers a few weeks ago.  I have always loved salads, but let's face it, even a salad can be packed full of fat if it is not done right.  So for all of you others out there trying to watch your waistline and even for those who aren't, like my husband.  I am cultivating some new salad recipes that utilize SUPER foods, that are SIMPLE and also SATISFYING.

The first time I tasted Edamame *soybeans*, I fell in love!  I am a huge fan of "mouth feel" and these vibrant little morsels of green goodness, have a wonderful mouth feel that remind me of pasta al dente.  Add to that the mystery of their buttery but clean, fresh taste and you too will be hooked when you give them a try.

SOY GOOD! *OK, you knew I couldn't pass that up.

A local grocery store carries a edamame salad that I adore in their deli but being a penny pincher, when I find something like that, I am always challenged to come up with a home version.  What I really love about this salad is that it has the same flavor profile and mouth feel of pasta salad but a fraction of the carbs and calories.  Not to mention, it is LOADED with protein and is ready to eat in a whisper of the time it takes to make a pasta salad.

Edamame-Me Salad

What you will need:

• 1~ 12 OZ. Package, Frozen Shelled Edamame (3.5 Cups)
• 1~ C. Cherry Tomatoes, Halved
• 1/4~ C. Feta Cheese Crumbles
• 1/2~ C. Red Onion, Diced
• 2~ T. Vinaigrette
• Kosher Salt
• Fresh Cracked Pepper

OK...are you ready? This is how hard this is!  *smile*

1. Boil Edamame per package directions. 
2. Shock *put into ice water* beans when done and let sit 5-10 minutes.
3. Mix all ingredients together and give it a smattering of kosher salt and a few good grinds of pepper.  

Looks YUMMY! HUH?!

You can make your own vinaigrette or use store bought.  I am a huge fan of "Brianna's Blush Wine Vinaigrette" and that is what I generally use.  If you don't like a sweet vinaigrette try "Brianna's Classic Italian Vinaigrette".

LOVE "Brianna's" Brand Salad Dressings

That is it, it is ready to eat and or will store in the refrigerator for up to a week.

If you are doing Weight Watchers with me, each 1/2 C. serving has 3 pts. *if you use "Brianna's Blush Wine Vinaigrette"*and it is worth every point because it is full of protein and is satisfying as a side dish or quick snack grab.

ENJOY!  and please let me know if you have any questions on this recipe or anything "Cobwebs To Cookies" related!

I put a lot of love and time into my work and it THRILLS ME when people share my recipes and ideas!  As I try and grow my wee business I only ask that if you do share, that you also share the source.   THANKS SO MUCH!

You'll Go Nuts!!!! ~Candied Nuts

I love nuts! Walnuts, Pecans, Brazil, Cashews....yup, pretty much never met a nut I didn't like! A really fun way to enjoy nuts and add protein to a green salad is by adding a sprinkle of nuts instead of croutons. Around our house, sunflower seeds, peanuts and candied walnuts or pecans are always on hand.

Candied nuts is what is on the agenda today. You are going to love these yummy, buttery, sweet and salty, candied walnuts or pecans. They really add a wow factor and punch up your salad. They also make a nice little sweet snack that will appease any sweet tooth attack.

OH! and another great thing, this wow factor topping, will take you less then ten minutes to make.

What you will need:
9" Saute pan
1 1/2 C. Raw Walnut or Pecans (Whole or Bits)
2 Tablespoons Butter
2-3 Tablespoons Brown Sugar (Dark or Light)
Kosher Salt or Sea Salt

How they're done:

Place nuts single layer in saute pan and cook 3-4 minutes on med/high heat stirring every 30-40 secs. (You will start to smell the aroma of them roasting..MMMM!)




Add butter to pan and stir to coat nuts.

When butter is melted, stir brown sugar into pan.
Let cook for 1-2 minutes stirring every 30 seconds until sugar has melted fully into butter and turned a delightfully dark amber colour.

Immediately pour nuts out onto glass plate or parchment paper and sprinkle with salt.

Cool, crumble and GO NUTS!

Tips for success with this recipe:

Using raw nuts is important. Nuts that have already been roasted have released most of their oils.

Heating your nuts before you add butter and brown sugar is also important. This brings out their natural oils and opens their "pores" allowing the butter and brown sugar to grab on.

Take your time but not to much time. This recipe goes quick and nuts burn easily. Be prepared to stand by your stove-top when preparing this wonderful morsels. Trust me, they will be worth it.

Switch It Up

A wee bit of Cayenne, Cinnamon, Allspice or Chile Powder can totally change your flavor profile and are fun variations on candied nuts. It just takes a whisper of any of these spices to add a fun layer of flavor.

Add a sprinkle of vanilla or some orange zest at the end of cook time.

Try different nuts. This technique will work on any raw nut, pecan and walnuts just happen to be my favorites in salads.

Use different salts as finishers. Smoked salt, flaked or sea salt...etc.

Need a quick birthday or hostess gift? These make a really fun and unique gift when placed in a bag or chinese food container and topped with a pretty bow!

Questions? Drop me a note! Of course I always love to hear what you think when you try one of my recipes. I welcome feedback and hearing changes or additions YOUR creativity brings to the table.

Please note that all recipes are original to "Cobwebs To Cookies". I love when my recipes are passed along and shared; but ask that you please respect the time and energy I put into developing them, by sharing this blog as your source if you do. Thank YOU!

Simply Scrumptious & Satisfying " Pasta Aglio e Olio"

What if I told you, you could make dinner in 15 minutes?

What if I told you, that dinner would be simple, scrumptious and satisfying?

What if I told you, this treat could serve 4 people for less then $3?

OK...OK! I will stop asking you goofy questions and just tell you.  *smile*

"Pasta Aglio e Olio"

Pasta with Garlic and Olive Oil!

Nothing beats a hot bowl of well cooked pasta and keeping it simple means this recipe can be ready in a matter of minutes.  Yet while simple with few ingredients, this dish rivals any sauced pasta dish that you could spend hours on.  Pair this dish with a salad for a complete meal or enjoy alone as a impromptu tummy pleasing late night snack.

What you will need:

• 1 lb. of spaghetti or linguine
• 1/2 C. olive oil
• 8 cloves of garlic, peeled and minced
• 3/4 C. freshly grated/shaved parmesan cheese
• 1 tsp. crushed red pepper flakes (optional)
• Salt and Pepper to taste

Sweet Basil Trenette from Pappardelle Pasta, Seattle

In large stock pot bring water to a boil.  Once water is boiling you want to add some salt to the water.  This will season your pasta as it cooks.  Add enough salt, so it tastes like the sea on your tongue. 

Add pasta to boiling water and stir.  When the water returns to a boil, start your timer (check time on your package for cook time as it will vary for fresh, dried, and whole wheat or gluten free pasta).  It is important to not let your pasta get over cooked.  I will admit that sometimes I don't use a timer when baking or cooking but with pasta I always use a timer. Give your pasta a twirl or two during cooking, this will help keep the noodles separated. 

While pasta is cooking, heat olive oil in skillet on med/high.  Add garlic and red pepper flakes then cook till garlic turns golden.  Remove from heat and set aside.

Drain pasta in colander, reserving a cup of the boil water (Do not rinse! Rinsing washes away the wee bits of starch that help your sauce/oil cling to your pasta) and then slide your noodles into a pasta bowl and toss with oil mixture (if mixture is a bit "dry" add some of the reserved boil water) and salt/pepper to taste .  Sprinkle with parmesan cheese and EAT UP!

Mangia! Mangia!

If you want to dress up this simple recipe:

• Add roasted or sauteed veggies
• Add chicken or tofu for protein
• Use flavored pasta (I used "Sweet Basil Trenette, in the photo's posted)

Time saving tip:

Use jarred/minced garlic.  If you are like me and keep these cheater jars around,  just make sure you blot out the moisture some prepared minced garlic has as this will cause your oil to pop and splatter during cook time.  OUCH! I don't want you to get burned. 

I hope you enjoy this simple recipe and as always; let me know if you have any questions and what you think, when you give this a try!