A Week of Breakfasts: Just Eat It!

27 Feb
Quick Crepes at Home with Siiri Sampson, Seattle Food Blogger

A quick homemade crepe batter from scratch - the hardest part is letting it sit!

Just a thought here – everyone should start the day with a homemade breakfast. A breakfast made with love. The kind of meal that tastes so much better, because someone made it with care, knowing it would fuel your day, help you focus, and send you off into the world just a little more complete, a little more full, a little more ready to take on the world.

Well, we know how often that doesn’t happen, which makes the mornings you do get a treat like that even more meaningful. This weekend, I pulled out my homemade crepe batter recipe. This is the SAME recipe I’ve been using since 7th Grade Home Ec class. That’s right, I’ve been toting it around all these years, and I realized, it’s the first thing I ever made, and it was as delicious then as it is now. You can also see the stack of Trader Jo’s organic turkey sausages photobombing in the background….they were the perfect addition to a standard like the crepe.

Before I show you the other (slightly fuzzy) breakfast pictures from the past week, here’s my crepe recipe:

Siiri’s Homemade Crepes

  • 3 eggs
  • 1.5Cups Water
  • 1Cup Flour
  • 1Tbsp. Melted butter (for the pan – if you have a nonstick pan, skip the butter!)
  • pinch of salt

Directions

  1. Whisk all ingredients (except that butter) together vigorously for about 2 minutes.
  2. Set aside and let rest in a non-reactive bowl (this means NO METAL) for 30 minutes.
  3. Get your largest frying pan up to medium high heat (I do a tester crepe of course, and find my heat at about a 7 or so is good).
  4. Turn your oven to 200F and once you’ve made about 5 crepes, transfer to a cookie sheet in the oven to keep warm. They won’t dry out, don’t worry!
  5. Each crepe is about 1/3Cup of batter, and I use a big old spoon to pour it in and spread the batter around with the back of the spoon before it sets. Once the edges curl up a bit, it will release itself from the pan. Flip it for about 15-30 seconds, and you’re done!

With that, here’s a few more images I’ve taken recently that I just had to share, even though they’re fuzzy, and not a great example of my food photography skills (or lack thereof I should say)….

Breakfast sandwich from Siiri Sampson, Seattle Food Blogger

A simple toss together sandwich of toasted whole wheat English Muffin, two fried eggs over medium, twice fried pepperoni, and melted cheddar.

This was a quick weekend breakfast LAST weekend before heading out for a day of errands and chores. An old school, stick to your ribs classic – ye olde McMuffin on the homestyle…in other words, I faked an Egg McMuffin sandwich with the junk I had laying around in the fridge. My audience didn’t seem to mind one bit!

Apple Thank You Berry Munch tart, brought to you by Siiri Sampson, Seattle Food Blogger

Another fun concoction of apples, cinnamon, nutmeg, tart crust and topping made from Girl Scout Cookies - Thank You Berry Munch cookies to be exact!

And this beauty was a tasty apple tart with lemon essence and a crunchy cookie crumble topping (perfect with a cup of steaming hot coffee on a frosty winter morning, right?! I had some leftover Girl Scout Cookies called Thank You Berry Munch that have yummy dried berries and other tasty bits in them. I crumbled them in my nut chopper (think “Slap Chop” but fancy, from Pampered Chef…), and added a half Tablespoon of Smart Balance, mixed into a topping and baked the whole thing off at 400F for 30 minutes to a golden brown crisp.

That’s all for now – go enjoy your week, cook with the ones you love, and if you can, make someone’s day better by making, bringing or treating them to breakfast! A great way to say you care!

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I’M A FINALIST!!!! Vote for “Samoa Curry Arancini” in the Girl Scout Cookie Recipe Contest!

17 Feb
IT’S TRUE!!!! I HAVE BEEN CHOSEN AS A TOP 5 FINALIST FOR THE GIRL SCOUT COOKIE RECIPE CONTEST in Western Washington. HOORAY!
Now it’s up to the public (that’s YOU!) to help me win! There’s a few wonderful prizes, but most of all, this will be a huge chance for me to continue with my dream of sharing food creativity and education with the masses! Please go to the Girl Scouts of Western Washington Food Blogger Recipe Contest page and VOTE for my “Samoa Curry Arancini” recipe now until March 1st! (I copied the recipe below for your convenience and to make your mouth water!) :)
Now here’s my original post with the recipe, you should count on buying a box (or 10) of Samoas and making these for a party (like, say, to watch the Oscars?!)
*******
In case you’re busy doing your taxes, watching the Grammys, or living under a rock, allow me to remind you – it’s almost GIRL SCOUT COOKIE TIME!!!!! I know, I know, it’s exciting! :) Before I get to my super exciting recipe and contest news, let me first give you the most important details: cookies go on sale SOON – March 2nd – 18th.
Girl Scout Cookies Samoas

How could you NOT want at least one sleeve of Samoas? If you drink a cup of coffee with them, it counts as breakfast, I promise!

You can learn more about the best sale of the year by visiting the Girl Scouts of Western Washington website here. And because the Girls Scouts are hip and keeping up with the times (I mean, they are the future leaders of America after all…) there is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy! (and to learn about the origin of the Girl Scout Cookie, check out the full history!)

This year, as an added bonus, the Girl Scouts turned to food bloggers in Western Washington to see what we’d do when turned loose with boxes of our favorite sweets. That’s right – a contest – with food bloggers – and COOKIES. It’s dangerous kids, and I’m getting serious….seriously excited. The contest is to use the cookies in a recipe of our own making. And you know I love a challenge. Without further ado, I present to you my savory AND sweet appetizer – Samoa Curry Arancini!

Girl Scouts Samoas in Curry Arancini

A little sweet, a little salty, a LOT addictive!

What in the heck is Samoa Curry Arancini you ask? That’s a great question – to which I answer: I made it up. :)

In “old world” Italy, people would take their left over risotto the next day and roll it into balls, then deep fry it into crispy, heavenly balls of fried deliciousness. I decided to take this old Italian recipe to India, to warm it up a bit. The recipe that follows IS EASY – I PROMISE. If it looks complicated, then take a deep breath, it’s smoke and mirrors, and you can use this to your advantage the next time you have company. This is the perfect appetizer to prepare ahead, and fry up at the last minute:

Samoa Curry Arancini

Ingredients

  • 1 Cup White Rice (sticky rice like Niko Niko)
  • 1 Cup Coconut Milk
  • 1 Cup Water
  • 1/2 Tbsp. Yellow Curry Powder
  • 1/2 Tsp. Salt (plus more for dusting the arancini after frying)
  • 1/2 Cup boiled then chopped chicken
  • 1 box Girl Scout Samoa Cookies
  • 1 Cup Greek Yogurt
  • 1 handful fresh basil leaves
  • 1 Tbsp fresh mint leaves + a pinch of salt

Coating

  • 4-6 Samoa cookies, pulsed into crumbs in a food processor
  • 2 Tbsp panko bread crumbs (or regular bread crumbs – plain)

Directions

  1. First get your rice and chicken prepared, this can be done at the same time. Get a small pot of water boiling and add your chicken breast (I use a frozen one). Boil till cooked through (about 15 minutes). While that’s boiling, get another small sauce pan for the rice.
  2. Combine the coconut milk, water, curry powder, 1/2Tsp. salt and rice in sauce pan. Put on medium heat and stir constantly, THE WHOLE TIME, with a spoon, till it boils. Continue stirring constantly for 2 minutes while boiling. After 2 minutes, turn heat off, cover with lid and remove completely from heat. Set a timer for 20 minutes and do NOT remove the lid.
  3. Meanwhile, prep your coating of Samoa crumbs and bread crumbs (I like panko bread crumbs – which are Japanese, but can be bought at any old grocery store). I put this mixture in a bowl and keep it in the freezer till I’m ready to roll the arancini and fry them. This prevents the chocolate from burning in the hot oil.
  4. Take 4-5 Samoas and chop each into 4-6 chunks, set aside. You’ll stuff a chunk of Samoa into the middle of each arancini.
  5. When your rice and chicken are done, stir them together and refrigerate until chilled completely. Once chilled, use a tablespoon to create evenly sized arancini balls (“arancini” means “orange” in Italian). As you create each ball, stuff a Samoa chunk into the middle and then roll in the crumb mixture.
  6. I like to pop the whole batch in the freezer for a few minutes, to chill them down before frying (again to keep the chocolate cold).
  7. To prepare your dipping sauce, just toss the greek yogurt, basil, mint and pinch of salt into the blender. Puree it and stick it in the fridge until you’re ready to serve.
  8. When guests arrive, get a small sauce pan ready with 1-2 inches of canola oil hot on medium high heat (I set it around 7-8). To test your oil, drop a tiny bit of your rice mixture in and see how long it takes to form a crispy outer crust (this should be no more than 1 minute).
  9. To fry, drop the arancini (up to 3 at a time) into the oil and let fry for 1 minute max – this will create a brown, crispy crust (that’s right, it’s a SAMOA CRUST).
  10. Plate them up with a saucer full of your basil, mint yogurt sauce, and serve hot. When you bite into the arancini, you’ll get the added surprise of a warm, melted center!
Samoa Curry Arancini from Siiri Sampson at A Half Cup

Don't blink, or someone will grab up that crispy, crunchy, melty ball of perfection before you do!

As the arancini fry to a golden crisp, that Samoa chunk you stuffed into the center is liquefying into a caramely, chocolatey, coconutty surprise. The warm flavors of coconut, curry and salty chicken are wonderfully balanced by the sweetness of chocolate and mint, and refreshing basil and yogurt.  Better make a big, BIG batch, because after the first bite, you’ll want to hoard the whole batch to yourself – and so will your guests! Enjoy, and if you have any questions about the recipe, just leave me a comment!

It is such a treat to participate in a wonderful contest that will benefit the Girl Scouts of Western Washington by raising awareness not only of their fundraising activities, but also by keeping the community aware of all the great work they promote in local communities. To find out more, please visit http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW and the Twitter hash #GSCookieRecipe. DON’T FORGET TO VOTE, VOTE, VOTE! https://girlscouts.qualtrics.com/SE/?SID=SV_5vfxi5D0DTx0KKE

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Samoa Curry Arancini — WHAT WHAT?! It’s Girl Scout Cookie Season!

13 Feb
In case you’re busy doing your taxes, watching the Grammys, or living under a rock, allow me to remind you – it’s almost GIRL SCOUT COOKIE TIME!!!!! I know, I know, it’s exciting! :) Before I get to my super exciting recipe and contest news, let me first give you the most important details: cookies go on sale SOON – March 2nd – 18th.
Girl Scout Cookies Samoas

How could you NOT want at least one sleeve of Samoas? If you drink a cup of coffee with them, it counts as breakfast, I promise!

You can learn more about the best sale of the year by visiting the Girl Scouts of Western Washington website here. And because the Girls Scouts are hip and keeping up with the times (I mean, they are the future leaders of America after all…) there is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy! (and to learn about the origin of the Girl Scout Cookie, check out the full history!)

This year, as an added bonus, the Girl Scouts turned to food bloggers in Western Washington to see what we’d do when turned loose with boxes of our favorite sweets. That’s right – a contest – with food bloggers – and COOKIES. It’s dangerous kids, and I’m getting serious….seriously excited. The contest is to use the cookies in a recipe of our own making. And you know I love a challenge. Without further ado, I present to you my savory AND sweet appetizer – Samoa Curry Arancini!

Girl Scouts Samoas in Curry Arancini

A little sweet, a little salty, a LOT addictive!

What in the heck is Samoa Curry Arancini you ask? That’s a great question – to which I answer: I made it up. :)

In “old world” Italy, people would take their left over risotto the next day and roll it into balls, then deep fry it into crispy, heavenly balls of fried deliciousness. I decided to take this old Italian recipe to India, to warm it up a bit. The recipe that follows IS EASY – I PROMISE. If it looks complicated, then take a deep breath, it’s smoke and mirrors, and you can use this to your advantage the next time you have company. This is the perfect appetizer to prepare ahead, and fry up at the last minute:

Samoa Curry Arancini

Ingredients

  • 1 Cup White Rice (sticky rice like Niko Niko)
  • 1 Cup Coconut Milk
  • 1 Cup Water
  • 1/2 Tbsp. Yellow Curry Powder
  • 1/2 Tsp. Salt (plus more for dusting the arancini after frying)
  • 1/2 Cup boiled then chopped chicken
  • 1 box Girl Scout Samoa Cookies
  • 1 Cup Greek Yogurt
  • 1 handful fresh basil leaves
  • 1 Tbsp fresh mint leaves + a pinch of salt

Coating

  • 4-6 Samoa cookies, pulsed into crumbs in a food processor
  • 2 Tbsp panko bread crumbs (or regular bread crumbs – plain)

Directions

  1. First get your rice and chicken prepared, this can be done at the same time. Get a small pot of water boiling and add your chicken breast (I use a frozen one). Boil till cooked through (about 15 minutes). While that’s boiling, get another small sauce pan for the rice.
  2. Combine the coconut milk, water, curry powder, 1/2Tsp. salt and rice in sauce pan. Put on medium heat and stir constantly, THE WHOLE TIME, with a spoon, till it boils. Continue stirring constantly for 2 minutes while boiling. After 2 minutes, turn heat off, cover with lid and remove completely from heat. Set a timer for 20 minutes and do NOT remove the lid.
  3. Meanwhile, prep your coating of Samoa crumbs and bread crumbs (I like panko bread crumbs – which are Japanese, but can be bought at any old grocery store). I put this mixture in a bowl and keep it in the freezer till I’m ready to roll the arancini and fry them. This prevents the chocolate from burning in the hot oil.
  4. Take 4-5 Samoas and chop each into 4-6 chunks, set aside. You’ll stuff a chunk of Samoa into the middle of each arancini.
  5. When your rice and chicken are done, stir them together and refrigerate until chilled completely. Once chilled, use a tablespoon to create evenly sized arancini balls (“arancini” means “orange” in Italian). As you create each ball, stuff a Samoa chunk into the middle and then roll in the crumb mixture.
  6. I like to pop the whole batch in the freezer for a few minutes, to chill them down before frying (again to keep the chocolate cold).
  7. To prepare your dipping sauce, just toss the greek yogurt, basil, mint and pinch of salt into the blender. Puree it and stick it in the fridge until you’re ready to serve.
  8. When guests arrive, get a small sauce pan ready with 1-2 inches of canola oil hot on medium high heat (I set it around 7-8). To test your oil, drop a tiny bit of your rice mixture in and see how long it takes to form a crispy outer crust (this should be no more than 1 minute).
  9. To fry, drop the arancini (up to 3 at a time) into the oil and let fry for 1 minute max – this will create a brown, crispy crust (that’s right, it’s a SAMOA CRUST).
  10. Plate them up with a saucer full of your basil, mint yogurt sauce, and serve hot. When you bite into the arancini, you’ll get the added surprise of a warm, melted center!
Samoa Curry Arancini from Siiri Sampson at A Half Cup

Don't blink, or someone will grab up that crispy, crunchy, melty ball of perfection before you do!

As the arancini fry to a golden crisp, that Samoa chunk you stuffed into the center is liquefying into a caramely, chocolatey, coconutty surprise. The warm flavors of coconut, curry and salty chicken are wonderfully balanced by the sweetness of chocolate and mint, and refreshing basil and yogurt.  Better make a big, BIG batch, because after the first bite, you’ll want to hoard the whole batch to yourself – and so will your guests! Enjoy, and if you have any questions about the recipe, just leave me a comment!

It is such a treat to participate in a wonderful contest that will benefit the Girl Scouts of Western Washington by raising awareness not only of their fundraising activities, but also by keeping the community aware of all the great work they promote in local communities. To find out more, please visit http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW and the Twitter hash #GSCookieRecipe.

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Valentine’s Day Giveaway – Chocolate, Chocolate and more Chocolate!

10 Feb

UPDATE!!!!!!!

I have completed our random winner drawing with random.org and the winner is Aubrey Bach from www.yay-today.com! Congratulations Aubrey, and to everyone who entered, thank you so much!!!

In celebration of Leap Year (I know, any excuse to celebrate) I’m going to do a fun giveaway next week as well, so come back next Friday for a grab bag giveaway! That’s right, I’m dumping a TON of freebies I have collected recently into a bag and the lucky winner takes the whole bag-o-loot home!!!!!

Happy Friday friends, and Happy cooking!

-Siiri

++++++++++++++

Just when you thought your splurge mode from the holidays was complete, Cupid went and shot a stupid arrow right into your, well, you know….But honestly, who can resist a day that celebrates the people you love?  Yes, it may be full of cheesy commercials (that honestly make me gag and yell at the dumb woman saying a choked up “YES!” on a jewelry commercial), but I will gladly take a day to remind those loved ones how much I care!

Whole Foods Market Paris Red Fair Trade Roses

Beautiful "Paris Red" Fair Trade roses with the most seductive black, velvety tips. LOVE!

These beauties have been making my apartment smell heavenly (dare I say even a little Parisian???) and now I just can’t wait for Valentine’s Day! Of course, I’ll be traveling for work, and will most likely be dining with clients and colleagues, who are great – but still….I’m celebrating early (and late when I get back) to make up for my absence. To find what my fave pick is for Valentine’s Chocolate and win some awesome swag for post-Valentine’s Day chocolate withdrawals, click through and read the rest!

Continue reading →

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The Fun Cheap or Free Queen: Foodie Tuesday recipe: Best Baked Ziti

15 Dec

The Fun Cheap or Free Queen: Foodie Tuesday recipe: Best Baked Ziti.

I just found an awesome blog about a mom/wife/awesome lady who does a fun “Foodie Tuesday” every week. She has a dope recipe for the “Best Baked Ziti ever” and I couldn’t resist reading it.

source: www.funcheaporfree.com

NOW I WANT IT. A LOT. So I’ll be making and freezing a batch at some point in the next couple of weeks. In the meantime, go check it out!!!

 

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Holiday Snacking – Healthy and Cheap

29 Nov

Not that the following pictures have anything to do with smart holiday snacking, except that the nephew pictured, Riley, is big on snacking (as any 3yr old should be), and this was taken at Thanksgiving just last week. You’ll see he’s enjoying the first snack on the list – a crisp apple – thanks to his Nonna (my mom).

Riley, his apple and his Nonna (bad camera phone pictures, sorry!)

Riley and his mommy, my older sister, Kate.

 

Funny Faces

Seriously, could we BE more related?!

Riley with his Chewie (that's me)

EW, GROSS!

Now that you’ve indulged in massive amounts of cuteness, here’s a great short list put together recently by REAL SIMPLE, that I got in my email. They’ve rounded up the perfect snacks to take on the go this time of year. Great for those days you have to do holiday shopping after work, or a Saturday morning you find yourself running errands all over town.  Rather than stopping somewhere to stuff your face full of greasy, fatty burgers (which I’ll admit, sound amazingly good, and I’ve had a few in as many months recently), pack these budget-friendly items suggested by Madonna Behen to keep your energy up when you’re away from the roost.

  • Apples. Though tasty, peaches, pears, and oranges can be messy to eat, and bananas get mushy. Apples can withstand a lot more abuse.
  • Protein-rich raw, unsalted nuts, such as almonds, sunflower seeds, and walnuts. Tote these for their sheer indestructibility and relative indifference to air exposure.
  • Dried fruit. To keep the sugars in fruits like raisins from crystallizing, empty a few handfuls into resealable bags. (Toss the less airtight boxes.) For items like mangoes and apples, seek out those with no added sugar, to keep calories down and crunchiness at bay.
  • Vacuum-sealed tuna packets or tuna-salad kits (complete with mayo and crackers). Like Lunchables, but for grown-ups.
  • Celery sticks, baby carrots, olives, cherry tomatoes. These veggies can withstand a fair amount of jostling and time away from the refrigerator.
  • Packets of plain instant oatmeal. Empty one into a travel mug before a flight, ask an attendant for boiling water, and you have a quick breakfast with no cup necessary.
  • Drinkable yogurt or single-serving containers of applesauce. Punch a straw through the foil and it’s a spillproof, no-utensil healthy snack.
  • Dried ginger. A sweet snack that can also help keep motion sickness at bay.

Great, all-natural snacks like fruits, nuts and protein-packed tuna will prevent the 3pm splurge at the drive-thru, while keeping your daily calorie count in check, not to mention your wallet! Thanks to the REAL SIMPLE crew for keeping us on track this holiday season!

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Fat Free Artichoke Dip for EVERY Holiday Party

28 Nov

Happy Holidays everyone! Yezzzzz, it’s true, I have been in the land of royally sucking insofar as posting is concerned for the past few months. BUT, I’m back, and with some great holiday ideas that are going to rock the table, and not your waistline, okay?

Waking up to a beautifully trimmed tree this morning, with homemade stockings just waiting for goodies!

Please forgive me for being away for so long, and if it makes it any better, I’ve got serious holiday surprises and giveaways comin’ round the bend to make it up to you – my 5 readers. As you can see in the above, early AM shot, I have been busily getting ready for the holidays over at Casa Sampson. I took the super hunky boyfriend with me on the tree hunt, and despite being turned away at the logging roads due to too much snow and not enough snow ploughs, we landed the beautiful Noble now gracing my living room:

Super hunky boyfriend, Harrison, with our freshly cut, 7 ft., perky Noble.

Before we get too far down the snow flurry roads filled with giveaways though, I want to gift you the first recipe (if you can call it that) that you’ll want to use at every function you attend. It literally takes less than 5 minutes to pull together, then just slap it in the oven and walk away. You can do this right before you leave for a party, and show up with a warm, crowd pleasing and FAT FREE dip that will knock the socks off anyone that tries it. Make sure to check out the nutritional facts after the recipe, which I got from inputting the whole recipe into my favorite tool, www.myfitnesspal.com. Here we go!

**By the way, there isn’t a picture of the dip because I got caught up in playing with my nephews and forgot to take a picture, but rest assured I’m making this again and will update the post when I have a picture. Better yet, why don’t you make it and SEND me your picture to post in a holiday update! If you do, there might just be a little gift in it for you!

Siiri’s Fat Free Artichoke Dip

  • 1 block fat free cream cheese
  • ½ a small container of fat free cottage cheese (about a cup or so, this doesn’t need to be exact)
  • 1 can artichoke hearts
  • 1 egg
  • ¼ cup (or a handful) of either bread crumbs or panko bread crumbs (I had panko laying around and you can get it at any grocery store in the same isle as bread crumbs. If you use bread crumbs, you may want to use seasoned ones, regular/plain might be kinda gross…)
  • Spices: dill, salt, pepper, garlic powder

Directions:

  • Toss the cream cheese, cottage cheese, egg and spices into the food processor (or you can use your magic bullet, but you’ll probably need to do it in 2 phases…) Blend till completely smooth.
  • Chop the artichoke hearts roughly so they’re smaller than when they came out of the can. I did NOT do this, and I regret it. Stir drained artichoke hearts into dip.
  • Spread into baking dish (You may want to spray with non-stick spray. I did NOT do this and think it would have made the dip brown better on the bottom and also helped the dip release from the dish for better scooping up with your cracker.
  • Sprinkle with bread crumbs lightly
  • Bake at 400 for 20 minutes. If the bread crumbs have not browned, I turn the oven onto broil and babysit it like a hawk until the top gets brown and pull it out immediately.

 

Here’s some tips I now have after doing this:

  • Salt and pepper it before baking. I didn’t do it since it was my first time and I regret it. I would have added about 1/8tsp pepper and a 1/4 tsp salt before mixing in the food processor
  • Bake it in a shallow dish like a pie plate. The thicker the dip, the longer it’ll take to bake.
  • Make sure your artichoke hearts are small enough. I think the size really made my dip not as good, it was too much of a mouthful.
  • I’d error on too much dill rather than too little. When you’re adding it, it looks like a LOT, but it’s pretty mild, so I’d go for around 2tsps or even 3tsp (which is, of course, 1tbsp)
  • If you have something additional to add, like capers, that’d be yummy too.
  • Don’t be afraid to really blend the crap out of the mix before you dump and spread into the baking dish. It adds some whipped/airy texture that puffs up in the oven, and adds to the volume.

And here are the awesome nutritional facts:

From my stock of recipes I've created and input into www.myfitnesspal.com

This recipe makes just the right amount for a pie pan or tart pan, which makes for easy carrying to a party, and simple presentation (tart pans of course look a bit more finished). I listed the dish as serving 6 people, so if you’re really watching your P’s and Q’s, you may want to consider gently cutting it into 6 or 8 visible wedges and then just scooping out that much onto your plate. But honestly, it’s so healthy, it really doesn’t matter!

And rather than serving with just crackers, (although Wheat Thins, Triscuts, or homemade crostini are the best for this), I sliced up raw zucchini and cucumber and placed those right next to my dish as a healthier suggestion. By the time you’re ready for dinner, you don’t feel like you’ve already had dinner. :)

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