Artichoke and Dip Dip

Artichoke and Dip Dip

The ancients considered the artichoke full of health benefits, including uses like a diuretic, a breath freshener, and even a deodorant. Thankfully we’ve developed different forms of deodorant over time.

Grandma DiDi grew up a few miles away from the artichoke capital – Castroville – and recalls it being a staple at the dinner table when she was growing up. We hope to pass the same memories onto the cub. And this veggie is a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list.

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The cub begins by seasoning the water, that we used to steam the artichoke, with herbs, garlic and oil.

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While the cub takes an apple juice break, she watches Grandma DiDi carefully cut and trim the artichoke outer leaves.

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The cub can’t wait to use the scissors to help trim the leaves.

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While the artichoke steams on the stove, the cub helps prepare the dip dip.

The base of ours is greek yogurt. You can also use plain melted butter or mayonnaise as a dip.

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The cub added mustard to the yogurt.

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Then curry for added flavor. She mixed it up and waited for the artichoke to finish cooking.

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Once the artichoke was complete, the cub dug in with a big munch! She loves artichokes!

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Enjoy! What kind of dip do you like to use when eating an artichoke?

Artichoke and Dip Dip

Ingredients

  • Fresh artichokes (as many as you would like)
  • 1-2 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 tsp dried Herbs de Provence or oregano
  • Enough water to cover half of the artichokes

Dip Dip

  • 1/2 cup good plain greek yogurt
  • 1/2 tsp Dijon mustard
  • 1/2 – 1 tsp curry powder (depending on your taste – start light)
  • 1/4 tsp garlic powder

Directions

  1. Wash the artichokes well under running water; pulling leaves out a bit to rinse away any dirt or residue
  2. Trim top off with serrated knife and pull outer smaller leaves. If you want, snip all leave tops off with scissors (this removes little stickers on tips of artichoke leaves).
  3. Place right side up in saucepan that will comfortably hold the number of artichokes you are cooking. Fill with water to about half way up artichokes.
  4. Add oil, herbs, and chopped garlic to water.
  5. Place artichokes on stove over medium heat and cover.
  6. Cook for 30 – 45 minutes or until artichokes are tender when heart is pierced with a knife or fork. When the artichokes are done, drain all of water off and turn them upside down to make sure all water is out. (keep an eye on water level – it can evaporate so you may need to add more hot water during cooking time)
  7. To make dip, blend yogurt, curry, garlic powder and mustard together. Cover and let sit in refrigerator for an hour.
  8. Artichokes can be eaten hot, warm, room temp or cold and hold for days in refrigerator after being cooked.

Notes:

  • When choosing artichokes at the market, look for those with leaves that are tightly closed and when the leaves are squeezed gently there is a squeaking sound. These are the freshest!
  • Artichokes can also be placed on a steamer plate to cook.

Kale Popcorn

Kale Popcorn

Need an easy snack that your kids will love that also has some nutritional value to it? Look no further – an easy recipe that will satisfy that salty craving all while eating your greens! It’s a win-win situation!

Kale

The cub began by helping strip the kale from the stems.

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Grandma says, “Way to go”!

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Once all the kale had been stripped, the cub stopped for a snack. Raw kale for the win!

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Next up, the cub oils the baking sheets.

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And tosses the kale in the oil and adds some salt for flavor.

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While the kale bakes in the oven, the cub gets to work prepping the toppings. Popcorn wouldn’t be complete without a little cheese!  Yes, this task necessitated a princess and some help from Grandma!

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After the kale was cooled, the cub crushed the chips into small pieces.

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But she needs to taste them first to make sure they are just right! Delicious!

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Once all the kale has been crushed, Grandma DiDi adds the popcorn to the mixture. We used pre popped popcorn from the store, but you can make your own if you prefer.

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The cub stirs it up so that all the popped kernels are covered.

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Grandma DiDi does the final toss!

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The finished product. It didn’t last long!

Kale Popcorn

(Adapted from Smitten Kitchen Kale Dusted Popcorn recipe)

Ingredients

Kale Dust:

  • A bundle of Lacinato kale (aka dinosaur or Tuscan) although, we used red curly kale
  • 1 tablespoon olive oil
  • Sea salt

To finish:

  • 4 to 5 tablespoons olive oil
  • 1/3 cup popcorn kernels or bag of popped popcorn(we used  1 bag of Trader Joe’s olive oil popcorn)
  • 2/3 cup finely grated Pecorino Romano
  • Fine sea salt and freshly ground black pepper, to taste

Directions

  1. Heat the oven to 300°F. Rinse and dry the kale. Remove and discard the tough stems.
  2. Lightly brush two large baking sheets with olive oil. Arrange the leaves in one layer on the prepared baking sheets, sprinkle lightly with salt, and bake for 12 to 14 minutes, until the leaves are crisp. Let cool completely. In a food processor, with a mortar and pestle, or even with a muddler in a bowl, grind the kale chips down into a coarse powder.
  3. Make the popcorn (Directions from Smitten Kitchen): Place 3 tablespoons olive oil and 2 or 3 kernels of popcorn in a 3-quart or larger pot. Turn the heat to medium-high, and cover with a lid. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using pot holders, shimmy the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove from the heat. (Or use your preferred brand bag of popcorn heated in oven on tray for just a couple minutes.)
  4. Transfer to a bowl, and immediately toss with the remaining 1 to 2 tablespoons olive oil, kale dust, Pecorino, salt, and a few grinds of black pepper. Toss until evenly coated. Taste, and adjust the seasonings if needed.