Wednesday, December 31, 2008

Mixing in the Galley

Happy New Year to Family and Friends in the Netherlands!

For those of us here are not working on boats (Jak's quote "it's a working day") and still living in 2008 this is the time to prepare some New Year's Eve appetizers.
Back in Berkeley at REI we got this fabulous GSI hand cranking blender and with strong stainless steel blades I must say perfect for on a boat!

With too much good food around Point Loma and the need to cut back a little bit on the calorie intake, I decided to make some low fat guacamole with cottage cheese and use up some of the little-less-happy-now-about-40-days-old eggs for an egg salad.

Another great recipe using the blender for us limited-space-in-the-refrigerator-folks is the following Sun-dried Tomato Tapenade:
2 cups boiling water
1 cup sun-dried tomatoes
1/2 cup pitted (kalamata) olives
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 (or more) garlic clove, minced
2 teaspoons olive oil.
Combine boiling water and sun-dried tomatoes, cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice and garlic in a blender and process until smooth. Place mixture in a small bowl;stir in oil. Cover and chill.

Enjoy!

1 comment:

John Fryer said...

When does this blog get updated?

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