Another Slow Cooker Dip Trio – in two parts

This past weekend, we had our housewarming party – finally. Mostly because we finally had enough furniture for people to sit on. And also because it’s hard to warm a house in the middle of the winter. This way, we could use the barbecue.

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The Pie wanted to make use of our three-pot mini slow cookers and prepare some dips for our guests, so here are two of the ones we came up with. The final one involved a bit of extra prep so it’s a post on its own. The two posted today were made significantly smaller so they’d fit in our tiny pots.

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This first one, a garlic white bean dip, doesn’t really require a slow cooker, unless you want it to be served warm (which we did). I also took out some of the prep steps to make the whole thing a one-shot process. Start by glugging 1/4 cup olive oil into a small saucepan, and add in the equivalent of 6 cloves of garlic, thinly sliced. Cook that on low for about 5 minutes, until garlic smells start to fill your whole kitchen.

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Grate up about 3/4 cup parmesan cheese and the zest from 1 lemon.

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Then, grab your food processor and chuck in 2 cans of cannelini beans, drained and rinsed. I used one can white beans and one can of white navy beans. Tip in as well 1/3 cup water, 1 cup ricotta cheese, your garlic and oil stuff, the parmesan and lemon zest, 1/4 cup pitted kalamata olives, and a generous helping of salt and ground black pepper.

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Give that a good whaz until it’s all smooth. Add a bit more olive oil if you think it looks dry (and if you’re going to keep it in the slow cooker all day, add a bit more as it has a tendency to dry out).

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Plop that in the slow cooker and leave it on low for about 2 hours to warm through. Enjoy!

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This next one is pretty good, but we actually found it a little bland and might spice it up some more next time. It’s a corn and cheese dip with bacon and pale ale and I think it has plenty of potential for enhancement. Start by tipping 3 1/2 cups frozen corn into your slow cooker. Top that with 2 minced cloves of garlic and 1 1/2 cups grated cheese (we used an extra-old cheddar).

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Dice up a red bell pepper and a de-seeded jalapeno.

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Chuck those in the pot with 3/4 cup sour cream, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and salt and pepper to taste.

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Grab a pale ale as well and tip in about 1/3 to 1/2 cup of it. I think next time I’d use something with a bit more flavour, as neither the Pie nor myself are IPA fans (not that I’m drinking these days anyway).

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Give that a good stirring to mix things up. Then grab a package of plain cream cheese and break it up into chunks, which you can then spread over the top of the thing. Cover and cook on high for 4 hours.

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While that’s on the go, cook up about 4 slices of bacon until it’s crispy enough to crumble and let it cool (so you can crumble it). Harvest some fresh chives from your garden (it’s the only thing growing right now). Cut those up in a wee bowl and set the bacon and chives aside until the dip is ready.

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When the dip is hot, stir well to incorporate the cream cheese and then garnish with the chives and bacon. Eat!

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Herb Cheese Palmiers

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The second-to-last installment of all the stuff I made for my parents’ wedding anniversary party. The best piece of advice I can give you when planning a big shindig with lots of food is that time management is KEY. Anything that can be made ahead of time and frozen should be done wayyy in advance so that you have time on the day of to do the little things that absolutely cannot be done until that day. These little puff pastry dreams are one of those things that must be done on the day of, but they’re easy peasy and I promise you’ll enjoy them. I modified the original Martha Stewart recipe to be less salty and to make these a little thicker. I also totally forgot the egg wash at the end. I always forget the egg wash. But fortunately it’s not crucial.

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You’ll need some frozen puff pastry. I bought the stuff that comes pre-rolled into two square sheets because I am that lazy. Defrost that overnight in your fridge. Then go out into your garden and grab some fresh herbs, enough so you’ll have about 6 tablespoons of fresh herbs once they’re de-stemmed and chopped. I have here, from left to right, oregano, lemon thyme, and summer savoury.

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And these are chives.

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Chop those finely and set them in a little bowl. Gather as well about 6 tablespoons parmesan cheese, and grate up about 1/2 cup nice sharp cheddar.

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Now you can go ahead and preheat your oven to 375°F. Put your racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

Lay out your puff pastry sheets and brush the surface of each with about 1 tablespoon olive oil.

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Sprinkle them evenly with the parmesan, the cheddar,

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and finally the herbs.

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Fold one third of each pastry sheet over,

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and then fold the other third over that, like you’re sending a letter. This would be goopy to send in the mail. You probably shouldn’t mail this.

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Then fold that in half so the two folded edges are touching each other. Jam that in the freezer for about 10 minutes until it’s had a chance to firm up a bit.

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I suppose if you let these get really firm you could slice them thinner, but the best I could do was about 3/4″ slices and even that was pushing it. Place the slices on their flat sides on the baking sheets.

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Bake for about 20 minutes, rotating your baking sheets halfway through, until the pastry is fully puffed and a nice golden brown. Let cool slightly and then serve!

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Five-Minute Frittata, for Two

This is my favourite quick dinner when you want something a little bit better than a cold bowl of cereal but you want to apply pretty much the same level of effort. This dish serves two but I was so hungry after all my efforts in the garden that I ate the whole thing myself.

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First I grabbed some fresh herbs out of said garden. Then I preheated my oven to broil and grabbed an oven-safe nonstick skillet. Nonstick works best for this particular eggy dish, but you have to make sure that it has been approved for use in the oven so you don’t end up killing yourself with chemicals or burning the handle off.

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I chopped up the herbs.

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Then I grabbed a tomato and chopped and de-seeded it as well.

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Now you can start heating up your skillet, with a nice big pat of butter in it to melt.

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Then I cracked 4 eggs into a bowl. I proceeded to beat the crap out of them.

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Add in a big dollop of sour cream. You can use milk or cream but I have recently discovered that sour cream in eggs makes them light and fluffy and flavourful so I like using it.

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Then I poured the mixed eggs into the hot skillet.

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Let that sit for a moment.

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Then start pulling the egg away from the bottom of the skillet. You’re not really stirring the egg, so much as exposing more of the raw stuff to a hot cooking surface.

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Stop scraping before all the wet stuff is scrambled.

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Now you can top it with all the goodness you’ve prepared. This is salt, pepper, chopped herbs, tomatoes, and parmesan cheese.

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And then go ahead and shove it under the broiler for about two minutes, until all the wet egg is now solid. Please don’t judge me for my dirty oven.

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You can see I actually overdid this one a little bit.

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Then you hold the pan over a plate and start to slowly tip it so the whole thing starts to slide out.

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Keeeeeep sliding.

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When you’re about halfway out, lift the pan so that the second half of the egg flips over and covers the first half.

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Top with more pepper and garnish if you like.

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As I said, you can cut this in two and share it. Or if you’re really hungry it makes a great meal for one!

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Mini Wonton Quiches

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I finally did get to have that finger-food brunch I was trying for. These wonton mini quiches were a big hit.

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I enjoyed cutting up all the vegetables super small to fit in the tiny muffin cup spaces.

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I did scoop the seeds out of the tomatoes to avoid mushiness.

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And I couldn’t decide on cheeses, so I went with both.

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I grabbed some fresh herbs from my very own backyard, because it’s actually spring now.

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In the end I had one set of quiches with mushroom, spinach, chives, and goat cheese, and the other was tomato, onion, cheddar, and cilantro. For amounts I kind of winged it, sorry.

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Anyway, preheat your oven to 350°F and line your muffin tins with two wonton wrappers each. Align them so they are at 45° angles to each other for the largest surface area. I didn’t do this but I would recommend greasing the muffin tins before you do this.

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Then I stuffed the tins with my vegetable-cheese mixtures.

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Then I started cracking some eggs. For 24 mini quiches I used about 14 eggs. I also added in a few tablespoons cream, some salt and pepper, and some grated parmesan. Gave that a good mixing.

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Then I ever so carefully poured the egg goo into the muffin cups.

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It’s hard to get it so it doesn’t go around the seal of the wonton.

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I baked them for about 15 minutes, until they were cooked through.

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Because I didn’t grease the pan it took some persuasion to get them out.

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But they were so good!

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And even great for a cold quick breakfast or lunch the next day!

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Sunday Scones

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Yes, yes, I know it’s WEDNESDAY. But I made these on a Sunday and I like my alliteration, okay? These are a great addition to a Sunday brunch (I know this because that’s what I made them for). I used turkey bacon in this recipe but feel free to use any bacon-like product you can think of.

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Start with 2 1/2 cups all-purpose flour and mix it in a bowl with 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.

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Grab 1/2 cup COLD butter and use a pastry cutter or two knives to cut the butter into the flour mixture. You can use a food processor for this if you really want, but we are going for a non-uniform texture here, so irregular chunks of butter are a plus in this situation.

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Normally I use buttermilk when I make scones because it makes them nice and fluffy. But I never have buttermilk on hand because in Canada you can only buy it in 1L cartons and seeing as I don’t drink it for its own sake that’s a lot of buttermilk to have to use up. So generally I just sour my own milk. 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, give it a stir, and leave it for five minutes. Good enough. Here I only needed 2/3 cup soured milk so I adjusted accordingly. You can do the math. Anyway, mix the milk with 2 slightly beaten eggs.

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What you also need here is about 5 slices of cooked bacon, any kind.

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Slice and dice that into wee pieces. You need about 1/2 cup chopped bacon at this point. You should probably do this first before all the other stuff with the flour and butter so that the bacon has time to cool down before you cut it up. Otherwise, there might be bad things that happen.

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Harvest some green onions as well. Dice them up until you have about 1/4 cup chopped green onion.

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Then grate some cheese. Any kind you like, but you need about 2/3 cup grated cheese and then add to that about 1/4 cup grated parmesan cheese as well.

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Okay so now you’ve got all your bits and pieces. Add the buttermilk/eggs mixture to the flour mixture and stir until just combined.

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Add the cheese, onions, and bacon to the bowl as well and continue to stir until it’s all incorporated.

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Turn the mix out onto a lightly floured surface and knead gently just until all the bits and pieces are together and it’s a cohesive mass. You just want things all barely sticking together. When in doubt, under-mix.

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Shape it into a disk about 1″ thick. Wrap the dough up tightly and put it in the freezer for at least 30 minutes or in the fridge overnight.

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Scones cook really well from frozen, did you know that? So if you wanted to do that, cut the scones before chilling, wrap them up really well, and then chuck them in the freezer for scone-y goodness any time you want. Frozen scones make great gifts, you know.

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If you’re not freezing them, unwrap your chilled dough and slice it into wedges. I aimed for 10 wedges here. You can also flatten your dough into a rectangle and cut out squares or triangles or whatever you want. Wedges are easiest for me. Preheat your oven to 375°F.

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Plop the wedges on some baking sheets lined with parchment and brush them with about 2 tablespoons half and half or light cream.

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Sprinkle them with a little sea salt and shove them in the oven for 15-20 minutes, until they’re puffy and golden.

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Let cool only very slightly before serving warm with a dollop of butter!

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Mashed Potato and Cauliflower Gratin

It’s November.  I’m cold.  I want something warming for dinner.  This’ll do, though I made a slightly lazier version below.

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Start with 2lbs yellow potatoes, washed and cut into small cubes.  I used the thin-skinned ones as opposed to the baking ones because I didn’t want to peel them.  A little potato skin is good for you.  Plop those in a large pot, cover them with water, and boil them until tender, about 12 minutes.

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When they’re pokable with a fork, drain them and add in 3/4 cup whole milk and 3 tablespoons butter and mash that until they’re all mooshy.

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Add in about 2 cups grated Gruyère cheese and stir that around until it’s melted and glorious.

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Now you’re going to need a large cauliflower.

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And 4 cloves garlic.

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Chop the cauliflower up and smash the garlic cloves and chuck them all in a pot together.  Cover that with water and boil until the cauliflower is tender, probably another 12 minutes.

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Drain that and then huck the cauliflower into a food processor.  Add another 1/2 cup milk and another 3 tablespoons butter to that sucker and give it a whaz until it’s chunky yet totally puréed.

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Mix together your potatoes and your cauliflower in a large bowl.

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Season with salt and pepper.

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Butter a large casserole baking dish and dump your vegetable mooshiness on in there.

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Take 1 cup of grated parmesan cheese and sprinkle that over top.

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Bake in a preheated oven at 425°F for about 20-30 minutes, until the top is bubbling and brown.  Enjoy!

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Parmesan Puff Pastry Twists

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I made these for the baby shower back in September but I think they would also serve as ideal morsels to tempt your guests to the Thanksgiving table.  These are so easy it feels like you’re cheating, and that’s why I love them the most.

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First thing you need to do is thaw a 17oz package of puff pastry in the fridge overnight.  I went with the one that comes in two pre-rolled sheets so that saved me even more time.  Preheat your oven to 400°F and line two baking sheets with parchment paper.

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Lightly beat up 1 egg and grab yourself a brush.

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Grate up a helluva lot of parmesan cheese.  Like, 1 1/2 cups parmesan.  That took a WHILE.

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Lay the puff pastry out on a work surface (this one comes already wrapped in its own parchment so I just used that) and slice it into 12 strips (you’ll end up with 24 if you use the whole package).

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Brush the strips with egg and then sprinkle with 1 tablespoon poppy or sesame seeds.

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Dredge the strips with grated parmesan (make sure to save half for the other sheet).

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I did another batch with parmesan and Tex-Mex spices and it was goooooood.

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Pick up each strip and twist it before placing it on the parchment for baking.

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The Tex-Mex pastry got too warm and stretched too much so I doubled the twisted strips and that worked out fine.

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Bake your strips for 15 minutes, until puffed and golden brown.  Eat warm or let them cool, but they’re best eaten the day they’re made.

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