Roasted Garlic Bean Dip

this may be hard to believe if you are a fairly new reader of this blog. but, when i first started this blog, it was a clean eating food blog. i firmly believe in not depriving myself but i think i may have let this get a little out of hand in the past couple of months.

this past year, i read "in defense of food" by michael pollan and it completely changed my way of thinking about food. he talks about what i think is the epitome of clean eating. his philosophy is: eat food. not too much. mostly plants. the real lighting bolt is the "eat food" part. he defines food as something that comes directly from the earth or from an animal, not something that comes from a box that man created. basically if it comes in a box and you can't pronounce the ingredients, you shouldn't be eating it.

so i wanted to let you all know i am going back to my roots and focusing on real food, real ingredients, in real recipes. please don't think that this will make my recipes harder or more time consuming to make. truthfully, some of my clients favorite meals, are the easiest to make because food tastes good. most things don't need much to highlight their flavors.

to start of the new year right, i have a great bean dip for your veggies. i'm not sure about you, but I am not a huge fan of plain, raw veggies. i need something to make them taste a little better. this dip is just what the doctor ordered. this roasted garlic bean dip a lot like hummus but it has both chick peas and cannellini beans. an added plus? the protein from the beans will help you feel fuller longer. a little extra virgin olive oil, parmesan cheese, and roasted garlic packs this dip with a flavor punch. eating veggies will no longer be a chore.

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Roasted Garlic Bean Dip

15 oz cannellini beans, rinsed and drained
15 oz chick peas, rinsed and drained
1/4 cup grated parmesan cheese
1/4 tsp ground black pepper
1 tbs white wine vinegar
1/2 head roasted garlic
4 tbs extra virgin olive oil

combine all ingredients except olive oil in food processor. process for 1 minute. while processor is running, add olive oil and process until smooth. serve with raw vegetables, pita chips, or tortilla chips.

Caramel or Vanilla Bean Rice Pudding

our big plans for the evening is a big slice of pizza at our favorite pizza place followed by a movie, then home for dessert and prosecco while watching the ball drop. a wonderfully low key night to end a great year.

first on the list today was the rice pudding. i made a big enough batch to split and make one vanilla bean rice pudding and one caramel rice pudding. those are my two favorite flavors at rice to riches in nyc. since we can't be eating theirs, i made my own and was pleasantly surprised with the turn out. let's be honest here - there is nothing healthy about this dessert. whole milk, sugar, cream, eggs, rice - but it is one tasty dessert. however, i couldn't help myself and did two things to make it a bit healthier. again, it's clearly not a healthy dessert but it is new years eve! i have to have something good to burn off at the gym tomorrow, right? i used whole grain arborio rice and i used half agave nectar and half organic sugar. that means i can have some of both flavors and not feel guilty, right? HA!

rice pudding goes perfectly with bubbly by the way. so, happy new year everyone! may you all have a wonderful, blessed 2011!

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Rice Pudding
adapted from epicurious.com

4 cups whole milk
2 tsp vanilla extract
1 tbs unsalted butter
1/4 cup sugar
1/8 cup agave nectar
pinch of salt
3/4 cup whole grain arborio rice
1 egg
1/4 cup heavy cream
1 tbs vanilla bean paste
2 tbs caramel

bring milk, vanilla, butter, sugar, agave, salt, and rice to a boil over medium-high heat. reduce to a simmer. let simmer, uncovered for 2 to 2 1/2 hours, stirring frequently until rice is tender and most liquid is absorbed. lightly beat egg in a separate bowl. when rice is tender, add a little warm rice to beaten egg and stir well. add egg mixture back into rice and slowly stir in heavy cream.

divide rice into 2 containers and stir caramel into one, and vanilla bean paste into the other. let cool and store covered in fridge.

Classic Croque Monsieur

i saw a "the best thing i ever ate" show the other day and someone said croque monsieur. since that very second, i have been craving an ooey, gooey, ham and cheese sandwich. my college roomie, N and i had our fair share of croque monsieurs and croque madames.

one bite and i am taken back to a sunny morning in a small cafe in saint-raphaël on the coast of southern france.  N and i are piercing our forks into the perfectly cooked egg and having a crazy argument about which comes first, thunder or lightening. (long story but i think i finally did set her straight:) i can almost taste the crispy cheese crusted bread filled with ham and gruyere and topped with a perfectly cooked fresh egg.

tonight, we went with the egg-less croque monsieur and i gobbled up every hot, bubbly, cheesy bite. did i mention this sandwich has cheese? yum.

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Croque Monsieur
makes 4 sandwiches

1 tbs butter
1 tbs flour
1 cup whole milk, warm
1/4 tsp salt
1/8 tsp pepper
1/4 cup grated parmesan
2 cups shredded gruyere cheese
8 slices whole wheat bread, toasted
1/4 lb sliced ham
dijon mustard

preheat oven to 400 degrees F.

melt butter in a small saucepan over medium heat. add flour and cook 2 minutes. add milk slowly and whisk constantly until milk thickens. stir in salt and pepper, parmesan, and 1/4 cup of gruyere cheese. set aside and assemble sandwiches.

spread a little dijon mustard on 4 pieces of toast and add 2 slices of ham.  sprinkle 1/4 cup grated gruyere on ham and top with second piece of toast. spoon slightly cooled cheese sauce on top of sandwiches and sprinkle remaining shredded gruyere on top of cheese sauce.

bake sandwiches for 5 minutes. turn to oven to broil and broil until tops are bubbly - approximately 3-5 minutes. cool slightly and enjoy.